Broilers give the your taste of your backyard grill and leave a distinct grill marks on your meat. Most charbroilers are gas, but some models come in electric as well.
Broilers are unique in that meat juice and fat drippings fall down onto the heat source and flare up, resulting in a smoky flavor. The metal or char rock radiant barrier acts a heat source, when food is place on grill, the heat is transferred to the food and cooks it. Heavy duty units store more heat in the radiant layer and will therefor cook faster. Charbroilers come mainly in two types:
Broilers are unique in that meat juice and fat drippings fall down onto the heat source and flare up, resulting in a smoky flavor. The metal or char rock radiant barrier acts a heat source, when food is place on grill, the heat is transferred to the food and cooks it. Heavy duty units store more heat in the radiant layer and will therefor cook faster. Charbroilers come mainly in two types:
FEATURED PRODUCTS
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Charock Charbroilers
Gas heats up a layer of ceramic briquettes below the cooking surface providing a somewhat evenly distributed heated surface. Briquettes should be changed every 6 months.
Pros- lower up front cost, more smoky flavor
Cons- hot flare ups, more maintenance, light to medium duty cooking -
Radiant Charbroilers
Gas heats up a metal radiant plate to transfer heat.
Pros- consistent heat level throughout, easier to clean, heavy duty cooking
Cons- higher up front cost -
Vertical - Gyro Charbroilers
Vertical broilers roast meats to perfection, from Gyros to Kebabs.