A broiler is an essential component of many types of restaurants, allowing chefs to brown, char, or caramelize foods. Although they come in several different forms, the primary function of a broiler is to apply high, direct heat to food. This direct exposure to heat allows for a rapid cooking process, making broilers a popular choice for busy commercial kitchens where efficiency is paramount. The high heat produced by a broiler is ideal for achieving a variety of culinary results. Whether you're looking to achieve a perfectly charred steak, a nicely browned casserole, or a caramelized layer on top of a creme brulee, broilers are an essential appliance to have in the kitchen.
A broiler exposes one side of food to high, direct heat, similar to how a grill operates. Unlike grills, broilers do not make direct contact with food as it cooks. Broilers place food directly next to a heat source, which can be powered by infrared, gas, or electricity. The source radiates down onto the food, creating intense heat that can quickly cook and brown the top side.
Broilers are highly versatile and can cook a wide range of foods. They are commonly used to broil steaks, chicken, fish, and vegetables, as well as to melt cheese, toast bread, and brown the top of casseroles. Due to their efficiency and speed, broilers are essential in busy commercial kitchens where food needs to be prepared quickly and consistently.
Though they can often be done within the same appliance, broiling and baking are significantly different cooking processes. We'll explain the differences between these two cooking methods below.
Commercial broilers come in several forms, each designed to cater to specific cooking needs. When choosing a broiler for your commercial kitchen, it's important to consider the type that best fits your culinary needs. We'll introduce the most common types of commercial broilers below:
Broiler ovens generate radiant heat through a heating element installed on the top of the oven or in a separate compartment. This direct heat exposure allows for quick and even cooking, resulting in deliciously broiled dishes. One of the notable advantages of broiler ovens is their versatility. They can handle a wide range of broiling tasks, making them a valuable addition to any commercial kitchen. Whether you need to brown casseroles, sear steaks, or melt cheese on open-faced sandwiches, a broiler oven is up to the task.
Salamander broilers, also known as overhead broilers or salamander ovens, are specifically designed for high-intensity broiling. These broilers are typically mounted on the wall or ceiling, allowing for easy access and efficient use of space in the kitchen. Many salamander broilers feature an adjustable heating element, allowing the user to control the intensity of the heat applied to food. The high-intensity heat produced by these broilers helps to quickly sear the food, locking in its natural juices and flavors while creating a delicious caramelized crust.
Also known as gyro broilers or schwarama machines, vertical broilers are popular with restaurants specializing in traditional Middle Eastern cuisine. This spit slowly rotates, allowing the meat to cook evenly on all sides and basting it in its own flavorful juices. One of the notable advantages of using a vertical broiler is the crispy exterior that it creates. The continuous rotation of the meat allows the fat to render and the skin to become crispy, adding a delightful texture to the final dish.
Upright broilers provide a high level of efficiency and versatility. They feature a series of grates or radiants positioned above a heat source, allowing direct heat application to the food for even and thorough cooking. The grates or radiants also help create char marks on the surface of the food, enhancing both its appearance and taste. Due to their design, upright broilers are particularly well-suited for cooking meat, poultry, and seafood.
Cheesemelters are specialized broilers primarily used for melting cheese quickly and evenly. They are commonly found in pizza shops, snack bars, and other similar establishments. These broilers have a unique design, featuring a rack or shelf that holds the food close to the heating element. This allows maximum heat transfer and ensures the cheese is melted to perfection. Many feature adjustable heat settings, allowing chefs to achieve the desired level of melting for different types of cheese and dishes. They are essential for creating delicious sandwiches, pizzas, nachos, and other cheesy delights.
Broilers can be used to cook foods or add finishing touches to a dish, and learning how to use a broiler properly ensures that your foods are cooked to perfection every time. In general, broiling works best for flat foods that are between 1/2 inch and 1 1/2 inches thick. We'll walk you through the best practices for using an oven broiler below:
Preheat the broiler: Preheat your broiler before you begin cooking. This allows the heating element to reach the desired temperature and ensures even cooking.
Adjust broiler settings: Most broilers have adjustable settings such as high, medium, and low. These settings control the intensity of the heat emitted by the broiler. Higher settings provide more heat and are ideal for quickly searing and browning food, while lower settings are suitable for slower cooking.
Adjust the distance from the heating element: To control heat exposure and prevent food from burning, adjust the distance between the food and the heating element by raising or lowering the broiler rack. For intense, quick cooking, position the food closer to the heating element, and for slower, more gentle cooking, move the food further away.
Position food correctly: Arrange your food so that it is evenly spaced and in a single layer. This allows the heat to circulate around the food, ensuring even cooking. Overcrowding the broiler pan can result in uneven cooking and longer cooking times.
Monitor the cooking process: Keep a close eye on the food as it cooks under the broiler. The high heat can cause foods to cook quickly, so avoid leaving food unattended. Broiling times can vary depending on the recipe and thickness of your food.
We'll answer some of the most common questions about commercial broilers below.
A broiler pan is an essential piece of cookware specifically designed for use in the oven when broiling. A typical broiler pan consists of two pieces: an upper slotted pan and a lower drip pan. The slotted upper pan allows excess fat and grease to drain away, promoting healthier cooking and reducing the risk of flare-ups. The lower drip pan, positioned underneath the slotted pan, collects any drippings, preventing them from spilling onto the oven floor and making cleanup easier.
When choosing a broiler pan, consider the material it is made of. Stainless steel broiler pans are a popular choice for their durability, heat conductivity, and corrosion resistance. They are also easy to clean and maintain. Other materials, such as porcelain-coated steel or aluminum, may offer different benefits depending on your specific needs and preferences.
In general, it should take approximately 5-10 minutes to preheat a commercial broiler. The preheating time can vary due to several factors, including the type and size of the broiler, the power output, and the desired broiling temperature. Refer to the manufacturer's instructions for specific preheating times and guidelines for your broiler model.
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