Commercial Broilers

Broiler Ovens: What You Need to Know

Broiling is a unique cooking technique that exposes food to high heat from an element, usually above the food. This creates differing textures throughout the food because the portion closest to the element cooks, melts, or crisps much quicker than the rest. Such a method can melt cheese on top of product without overcooking it or add a flavorful char on the outside of a steak while leaving a juicy, medium-rare center.

While all equipment in this category shares the same basic cooking principle, each commercial broiler is designed for a specific use. Smaller ones such as salamanders and cheese melters are best for lighter applications – caramelizing sugar on deserts or melting cheese. Vertical models are known for cooking the meat used in gyros or shawarmas, while upright broiler ovens can quickly produce lots of food and conserve space in busy kitchens.

Common Questions About Broilers

What is the difference between broiling and baking?

Baking and broiling can look similar because both methods apply radiant heat to cook food. With baking, though, the goal is to provide even heat through the item, usually over a longer period. Bread is perhaps the most widely known baked item. On the other hand, broiling uses very high temperatures – frequently above 500 degrees Fahrenheit – for much shorter periods of time. This technique is often used with proteins to give the outside of the meat a crisp crust without cooking moisture out of the center. Many residential ovens have a broil feature, in which only the top element comes on at full blast. This often is used to finish dishes, melting cheese on top, and creating a crust; for higher-volume establishments, a stronger, dedicated broiler oven is required.

What kind of food can be cooked in broilers?

Broiler ovens can be used with various foods and work best as finishing ovens. Because of the high heat broilers use, one side of your food item might get burned before the rest can be cooked, though this isn't the case for some foods, such as gyros and shawarma, as they're meant to be broiled. Fajitas are another popular item that broilers can bring to a sizzling heat for serving. Sandwich shops can toast bread, char meat, and melt cheese using a broiler. There are several broiler oven types, each used to prepare specific foods. Smaller ovens, such as salamanders and cheese melters, typically are used to cook or finish small, flat foods, such as sandwiches or pizzas. Vertical broilers usually cook different types of meats and upright broilers often combine with other cooking methods for added utility. Once you're accustomed to using a broiler, you might be surprised at what you can cook with it.

What types of pans can be used in a broiler?

Vertical broiler ovens have a spit upon which you can cook meats; for other ovens, such as cheese melters and salamanders, you should find suitable cookware to use with them. For the most part, metal roasting pans can withstand the heat of a broiling oven. Heat-sensitive cookware can crack, especially if you move the cookware into the heat from a cold or wet environment. Thermal shock can ruin ceramic plates quickly, so the safest option is to check the product specifications of the individual pan, plate, or other cookware used in the broiling oven to ensure the piece can handle high temperatures.

Do broiler ovens need to preheat?

Like any other oven, your broiler oven will need some time to reach the high heat used to cook. However, because broilers radiate heat down onto the food rather than raise an oven cavity to a certain temperature, the preheat time is usually low. If you're using a gas broiler oven, the preheat time will be even lower, which is great because that saves you money on utilities that would otherwise be wasted.