Charbroiled burgers and meats bring hungry diners in droves to eateries all over the state of New Jersey and beyond; the mouth-watering aroma of charbroiling can’t be beat, especially along the Jersey Shore.
Charbroilers add a deep, smokey flavor not only to meats but also to vegetables. They perform their culinary magic with high temperatures of 550 degrees or more. You can tell when food has been charbroiled, by the distinctive, charred stripes left by the grill. Charbroiled meats are prepared in minutes, quickly arriving at your guest’s table.
The word “charbroil” originated in the 1950s, combining the words “charcoal” and “broil.” However, restaurant charbroilers in NJ and beyond do not use charcoal; rather, they use gas, or infrared to charbroil meats.
One thing to consider is the difference between a radiant charbroiler and a lava rock charbroiler; a lava rock charbroiler has a layer of lava rocks between the heat source and the grill. While the lava rocks create an even heat and enhance the flavor by creating smoke, they are also harder to keep clean. On the other hand, a radiant charbroiler has a grease channel and drip pan, making it much easier to clean.
Restaurant charbroilers in NJ can also be found in indoor and outdoor models, which could be an attraction if your restaurant features outdoor dining. They also are available in a variety of sizes, making them a perfect addition to any restaurant kitchen.
For a selection of restaurant charbroilers in NJ, visit the Automatic Ice Maker Co at www.autoiceequipment.com.