The charbroiler is a fantastic piece of equipment. It allows an indoor restaurant to produce the amazing smoky flavor that is usually associated with outdoor grills. Sounds pretty great, right? It is, but there is also a trade off, charbroilers can be very expensive to run. So let’s look at some ways we can get more from your commercial charbroiler.
Season Your Grill
Before you turn on your grill for the day, and while the grates are cold, coat the surfaces of grates and emitters with high heat cooking oil, making sure to wipe up any extra.
Light the grill and wait about 15 minutes for the oil to burn away or the grill to begin smoking.
Turn off the grill. The grates should now be a dark brown color.
This allows the grill to cook hotter and more evenly. When the shift is done, and your grill has cooled, apply a light coat of oil to prevent rust.
Keep It Clean
Cleaning your charbroiler throughout the day is very important.
Having leftovers and build-up from meals cooked earlier in the day will negatively affect the taste of your later meals.
It takes a little time and makes a big difference.
Ventilation
Charbroilers have a tendency to produce a lot of smoke and heat. Therefore, it is necessary to maintain the appropriate ventilation needed to manage it.
Having regularly scheduled cleaning and maintenance on your ventilation hood. This will ensure a comfortable work environment, and a productive kitchen.
Turn It Off
Because charbroilers are expensive to run, you should turn it off whenever the option is available.Observe the patterns in your operation to see if there are times it is unnecessarily on. If you have long breaks between lunch and dinner, if the kitchen is shutting down for the day, shut it off.
Hopefully these insights can benefit you in your restaurant or kitchen when operating your commercial charbroiler. At Touchstone Commercial Services, we look to be as helpful as we can. If you have any commercial maintenance and repair questions feel free to contact us at 801-882-7839.
