Broilers use intense heat to achieve quick, efficient cooking. Cooking like this provides a caramelized finish that gives food a distinct flavor. While all equipment in this category shares the same basic cooking principle, each one is designed for a specific use. Smaller ones like salamanders or cheese melters are best for lighter applications, such as caramelizing sugar on deserts or melting cheese. Vertical ones are known for cooking the meat used in gyros or shawarmas. Upright ones can produce high quantities of food quickly and are designed to conserve space in a busy kitchen.
Salamander broilers add a great deal of value to most commercial kitchens for their ability to prepare, finish, and hold a number of dishes. KaTom offers a range of salamander broilers as countertop or wall-mounted models.
A cheesemelter can expand the capacity of a commercial kitchen, providing extra help with finishing food and metling cheese over dishes. KaTom sells them as wall-mounted or countertop units.
These horizontal broilers are specially designed to cook whole chickens in large numbers. The grate-top versions feature round rods so your birds will cook without sticking. Rotisserie versions are available with rotating spits, which can be a huge time saver in busy kitchens because they require little attention during the cooking process.
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A vertical broiler is best known for roasting meat for gyros and shawarmas. Meat is placed on a spit and slowly turned in front of the vertically-mounted burners. Crisp, juicy pieces are carved off and used for making a variety of dishes.
An upright broiler combines one or more broiler decks with other kinds of cooking equipment to warm, bake and broil in a single unit. Its compact design makes it ideal for saving space in your busy kitchen, helping you quickly serve hundreds of diners.