Grills Gone Wild
Considering a Char Broiler purchase in the future? There are a few questions you need to answer before making your decision. First of all, which type are you looking for? There are three types: Cast-Iron Radiant, Stainless Steel Radiant and Lava/Char Rock. The radiant or char rock acts as a storage bank of heat. The more cold products you throw on the broiler, the more heat is drawn from the heat bank.
The cast-iron radiant is best for heavy duty applications, when you are likely to use it often, at high heat, for extended periods of time. Heavy duty cast iron radiants store more heat, recover faster, and cook faster. The stainless steel radiant is best for lighter duty applications. Stainless steel radiants are less costly to manufacture, but don’t work as well. Both will provide even heating and will provide a clean cooking environment. For more of an authentic grill taste, but in a limited duty application, you may consider a lava/char rock broiler. These will have a flame broiled taste, but not as even heating, much like on an actual grill. Char/Lava Rock type broilers are really only for light duty applications and can be prone to flare-up.
What to look for:
Cast iron radiants, optional stainless steel splash guards, and wide front shelves for plates.
As with any gas appliance, be sure and include a new AGA commercial gas flex hose. They are designed extremely heavy duty, usually with a brass quick connect. Standard, plumber supplied home-type flex hoses are not designed for commercial applications and are not NSF approved.
And don’t forget to check out the Short Order char broilers buyers guide for answers to common restaurant equipment buyer questions.
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