| For fast food chains, and similar high-volume operations, conveyor broilers deliver fast, consistent results. Using conveyor belts, food is cooked simultaneously on the top and bottom with minimum handling and no turning a real time and labor saver. For high-volume broiling with all the appeal and flavor of smaller models, conveyor broilers are an ideal choice.
• 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).
• Broil meats, seafood and vegetables with a distinctive grilling grid pattern.
• High-volume operations such as quick service chains, universities, theme parks and sporting stadiums.
• 1 to 4 conveyor belts
• Flow through or return through operation
• Side burner access panel
• Automatic temperature control
• Stripper blades
• Entry shelves
• Bun toaster
• One to three broil belts
• 26 inches to 331 inches wide
• 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
• 56,000 to 130,000 Btu/hr
• Natural gas and LPG
*Listed features offered by some, but not necessarily all vendors.