If you run a commercial kitchen, a chargrill can add a lot of value to the menu. Be it a burger, veggies, steak, chicken or prawns the grill can give the dish your signature style and flavour. Grilled foods are one the hot favourites of the young generation, and a good quality broiler is as crucial as the marinating sauce and seasoning, to get the right taste. Once you decide to get a charbroiler for your kitchen, firstly, search out a renowned commercial gas char grill supplier. It is essential because you can get the best product, full warranty, and support only from a well-known supplier.
Once you have found the supplier, it’s time to decide the questions you should ask them before buying the equipment. Here’re some of the most important questions that you shouldn’t miss before taking the final decision.
Why should I buy a gas broiler?
In char-broilers, you have the option to pick between a gas and an electric variant. Both have their benefits and limitations. Just depending on your requirements and unique situation, one is more suited than the other. Electric versions of these units do not impart that “smoky flavour” which is one of the main reasons that one would buy a char grill. Electric char grills have less pre-heating time than their gas counterpart. It’s the same for the electric gas griddles as well.
On the other hand, the gas variants are often less expensive to run on a day to day basis because gas is cheaper than electricity in most areas. The electric broilers use a powerful element to heat the cast iron grills, which reduce the pre-heating time, but the end performance is not as good as the gas variants that are better for the larger commercial kitchens.
So, being clear about why you should opt for a gas variant, will undoubtedly help. Your supplier will ask a few questions about your establishment type and requirements before answering which one is the best option for your needs.
Which char grill type is better?
There’re two types of gas broilers – gas chargrill radiant, and gas char grill rock. You should decide which type is better for your needs. The radiant variety uses a metal plate ‘radiant burner’ that directs the flame to the grill and drains the drippage and oil to the drip tray. On the other hand, the rock style charbroiler comes with ‘Lava’ rocks, and the flame reaches the grill through the stones. The porous rock absorbs the drippings and grease, leading to more flare-ups.
Some chefs prefer the lava rock style, because of the added flavour, but cleaning and maintenance of this style can be challenging, particularly in a commercial set up where you prepare food in large volume. The rocks should be flipped periodically. Replacing them frequently may also be necessary depending on the volume and type of food prepared in your establishment. Cleaning and maintenance of the gas char grill radiant type broiler are much more straightforward, and they can survive with less maintenance.
Inform your supplier about your unique situation and discuss before deciding the right type of broiler for your commercial kitchen.
What is the best material?
Irrespective of the size of the kitchen, if it’s for a commercial purpose, there’s no better material for your burners than stainless steel. With stainless steel there are a few variants. 316 stainless steel is the best quality, with high resilience and corrosion resistance. However, this material is excessively pricy and is generally not needed for this purpose. 304 is another stainless steel variety which is cheaper than 316 and is most suitable for your burners. 403 is an in-between stainless steel variant, which is resilient, resistant to corrosion and is not as expensive as 316. Ask your supplier about the material before taking a decision.
It is also essential to consider the grill material, which should be cast iron. Ask your supplier to determine the best for your needs.
How to maintain the appliance?
Maintenance is a very crucial aspect for every commercial kitchen equipment. A high-quality commercial gas deep fryer or a broiler, if not appropriately maintained, might fail to provide the best service. Ask your supplier about the type of maintenance needed for the different variants and once you have decided a style, make sure to get detailed instructions on cleaning and maintenance of the appliance.
The general daily cleaning includes,
- Give the cast iron grates a good scrub with a wire brush to remove any carbonised food from the grill.
- Wash them in warm soapy water. Dry thoroughly.
- Season iron grates with cooking oil. Make sure you use an oil with a high smoke point.
- It is best to change the lava rocks of the rock style broiler at least once every 6 months. However, you might need to change it earlier if you are preparing food in high volume.
The frequency of the above cleaning measures should depend on how much you cook. Ask your supplier of commercial gas char grill in Sydney, Perth, Brisbane, Adelaide, Hobart, or Melbourne for further details.
Service and warranty
Apart from regular cleaning, professional maintenance by a certified technician is essential for best longevity of the commercial kitchen appliances. Ask your supplier about the recommended frequency of professional service for the equipment to function at its best. Check if your reseller maintains a chain of registered technicians for regular servicing. It is important to get your equipment serviced only by your supplier’s approved technician.
Next is the warranty. Every renowned supplier of commercial kitchen equipment provides a warranty on their products to ensure maximum customer satisfaction. Look for at least two years warranty on parts and labour. Also, make sure that the warranty is available in your area. If you are in search of high-quality commercial gas char grill for sale, get in touch with Simco for the best deals.