Preparation Equipment: Broilers, Griddles, & Tilting Braising Pans

Chapter 13

(c) 2014 by John Wiley & Sons, Inc.

Broilers and their ‘aliases’Overbroiler – Heat source located above the food

Overhead broiler, overfired broiler, hotel broiler

Underbroiler – Heat source located below the food Charbroiler, underfired broiler, open-hearth

broiler

Other common namesGriddle – Heavy-duty griddle may be called a ‘fry-top range’ if it has an oven below

Tilting Braising Pan – Tilting skillet, tilting fry-pan, brazier

Names to Note for this Chapter

(c) 2014 by John Wiley & Sons, Inc.

In this chapter, you will learn to: Identify the types of broilers and explain how

they operate Identify the types of griddles and explain how

they operate Identify tilting braising pans and explain how

they operate Describe basic considerations for selecting these

types of equipment Describe installation, utility needs, and

maintenance requirements for these appliances

Learning Objectives

(c) 2014 by John Wiley & Sons, Inc.

Broiling – A dry-heat cooking method (uses little liquid). Goal is to cook the food perfectly on the outside without ovecooking the inside.

Overhead broiler is located on hot line, designed for high output. Separates radiant heat source from drip pan, minimizing smoke and grease fire danger.

Grates or grid can be adjusted to move food closer to or farther from heat source.

Includes a shelf or oven above the broiler, range-type oven or second broiler below it to create a double broiler.

Broilers

(c) 2014 by John Wiley & Sons, Inc.

Charbroiling – Broiling food with flames, smoke and radiant heat. Imparts a nice, smoky flavor and is fun to watch. Smoke comes from cooking juices dripping onto heating elements.

Charbroiler is located on the hot line; uses charcoal, gas, electricity, or wood. Cooks food at a fixed distance from heat source, although grate height can be adjustable.

Gas charbroilers have a radiant bed above the gas burners. Burner shape and size is important, as well as spacing of grates (so food won’t fall through them)

There are countertop, freestanding and drop-in (installed in a counter) charbroilers.

Broilers5

(c) 2014 by John Wiley & Sons, Inc.

Specialty Broilers

SalamanderA mini broiler, with fast preheat times.

Can be used as warmer. Often

installed on shelf above hot line.

Conveyor Broiler Underfired &

overfired heat in the same

appliance. Good for fast, high-volume prep

for foods of uniform size & thickness.

Wood-Burning Broiler

Heat generated in firebox below the

food, using wood or charcoal.

Food FinisherCan reheat, toast,

crisp, melt or brown food twice as fast as in

conventional oven. Alternative to salamander or cheesemelter.

CheesemelterCountertop or wall-mounted unit that

melts cheese or can boil, brown, poach.

(c) 2014 by John Wiley & Sons, Inc.

More Specialty Broilers

RotisserieCooks food over flame or heat source, rotating to ensure even cooking.

Hot dog roller grill, gyros machine,

churrasco are popular ‘cousins.’

ComalA grill over gas-

heated briquettes. Used to put the

‘sizzle’ in fajitas in display cooking.

Portable BroilerUses LP gas, charcoal or wood. A workhorse that is handy because

of its portability for catering, street festivals, etc.

(c) 2014 by John Wiley & Sons, Inc.

Choose a broiler based on…

Buying and Maintaining Broilers

Your menu The heat source(s) you will have available The amount of food you will need to cook at a time,

and during a set time period Broiler size should also be based on

Temperature of foods to be broiledSize and thickness of foods to be broiledHow long does most food have to be cooked?

(Rare, medium, well, etc.)Distance between food surface and heat source

(c) 2014 by John Wiley & Sons, Inc.

More broiler purchase decisions…

Buying and Maintaining Broilers

Grate materials. Sturdy enough? Nonstick? Grate position. Are they sloped? Adjustable height? Temperature zones. How many, and where?

Separate controls for each? Grease tray. Easy to remove? Big enough to catch all

drips? Preheat functions. How long does it take to heat? Radiants. Made of what? How hot do they get? Portability, flexibility. Can you purchase a ‘griddle

top,’ rotisserie or clamshell top for the broiler? Casters, so it can roll? (c) 2014 by John Wiley & Sons, Inc.

Griddles

Griddles are indispensable but not very energy-efficient. Takes practice to cook foods simultaneously at different temperatures in different zones. Burners beneath plate are gas (atmospheric) or infrared (electric). Countertop, drop-in and freestanding models.

Plate – The flat cooking surface of a griddle. Divided into horizontal heat zones, 12 to 18 inches wide, separately controlled.

Splash guard or fence – The higher piece of metal at back of griddle.

Trough – Recessed area surrounding plate on three sides, into which grease and food scraps can be discarded.

(c) 2014 by John Wiley & Sons, Inc.

Specialty Griddles

Clamshell griddle – Has a heated top that closes, cooking foods on both sides at once. Top turns on automatically when lowered, off when raised. Gas-powered.Contact grill – Electric version of clamshell, with a square plate and smaller than a clamshell.Heavy-duty griddle – A freestanding griddle with gas burners rated at 30,000 Btus per hour.Mongolian barbecue – Flat-surfaced griddle, gas or electric, super-hot for instant searing of meats or vegetables.Panini grill – A countertop contact grill designed to grill sandwiches quickly. (The photo on this slide is a Panini grill.)Steam griddle – Water heated in sealed chamber beneath griddle plate; provides even heating and can be fitted with a lid to steam foods, too.Teppanyaki griddle – 8 x 6 feet, with seating on three sides to allow diners to watch their “personal chef” prepare their food. The ultimate “display kitchen” dining tradition.

(c) 2014 by John Wiley & Sons, Inc.

Buying and Maintaining Griddles

Heat recovery time, particularly if frozen food is to be cooked

Type of thermostat; accuracy varies widely between types

Hydraulic modulating (20º-30º range of accuracy)Snap action (7º-10º range)Solid state (2º-5º range)

Type of griddle: What it’s made of, how thick it isThinner = Quick preheating, good for frequent

temperature adjustmentsThicker = Holds heat better for frozen foods, less

temperature fluctuation

Choose a griddle based on…

(c) 2014 by John Wiley & Sons, Inc.

Buying and Maintaining Griddles

Clean it first, when griddle is warm (150º-175º F.) not hot. Use metal spatula or griddle scraper, with long, firm

strokes so as not to nick the plate. (For electric griddles, a griddle stone may be used.)

Water, lemon juice, white vinegar all may be used to loosen food particles. Use ice only if griddle is cold.

Season griddle as follows:

1. Set temperature at 375º- 400º F.

2. Pour unsalted cooking oil onto surface.

3. Allow oil to heat just until it starts to smoke.

4. Wipe surface thoroughly with a porous cloth.

5. Put on second coat of oil and repeat Steps 3 and 4.

Seasoning the griddle

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Tilting Braising Pans

A large griddle surface at the bottom Vertical sides to hold liquids and reduce spattering An attached cover to hold heat in, with a drip shield to

capture moisture from cooking Heated from beneath griddle surface by gas burners

or electric elements A hand crank or electric motor for tilting Ability to pivot and roll Energy-efficient construction

This versatile appliance features…

(c) 2014 by John Wiley & Sons, Inc.

Tilting Braising Pans

Your menu and which products you will prepare frequently (works well for sauces, gravies, stews)

Size of operation Whether you will use it as a griddle

Calculate number of portions that can be cooked per square foot

How much room you have under the exhaust hood and proximity to other appliances

Must be able to tilt in any direction, unobstructed Proximity to faucet (for filling) and floor drain (for

spills)

Choose a tilting braising pan based on…

(c) 2014 by John Wiley & Sons, Inc.