Description

•  Broiler containing one to four belts on which food is placed either directly on the belt or in pans that travel on the belt.
•  Cooking heat provided by burners located above and below the conveyor belts.
•  Speed of belts individually regulated by separate controls.
•  Food can be loaded and unloaded at the same point (return flow models) or at two different points (flow through models).

Function(s)

•  Broil meats, seafood and vegetables with a distinctive grilling “grid” pattern.

Application(s)

•  High-volume operations such as quick service chains, universities, theme parks and sporting stadiums.

Available Features*

•  1 to 4 conveyor belts
•  Flow through or return through operation
•  Side burner access panel
•  Automatic temperature control
•  Stripper blades
•  Entrée shelves
•  Bun toaster
•  Cheesemelter
•  One to three broil belts
•  26 inches to 331 inches wide

Benefits

•  Low operating cost
•  Automatic operation saves on labor costs
•  Consistent, high volume production
•  Quick preheat saves energy and money
•  Virtually smokeless
•  Gives broiled food an appealing appearance and flavor
•  Seals in meat juices
•  High-efficiency design features
•  Infrared burners cook faster than standard radiant burners
 >> Saves up to 50% in fuel costs and cooking time
 >> Leaves foods tender and moist
 >> Keeps kitchens cooler, reducing wear-and-tear and cost of cooling

Energy Input

•  56,000 to 130,000 Btu/hr

Fuel Type(s)

•  Natural gas and LPG



*Listed features offered by some, but not necessarily all vendors.