Cooking Equipment
Food Service
Conveyor Broiler
Conveyor broilers combine the principles of over-fired broilers and under-fired broilers using a stainless steel belt to convey and consistently cook large quantities of food between two sets of heating radiants. One radiant is located above the food and one below . Each conveyor broiler may have one or more broil belts. IN multiple belt units, the speed of each belt is regulated with a separate digital speed control so different foods can be cooked simultaneously.
Conveyor broilers can bake, broil, heat and melt a variety of food items faster and with less labor than other broiler types. The production capacity of a conveyor broiler depends on operating temperatures and the characteristics of the food being cooked, such as composition, diameter, and thickness of the food product. Fresh or frozen hamburgers, steaks, pork chops, hot dogs, sausage, bacon, chicken, fish, or any product that can fit in single-serving oven-safe cookware can be prepared using conveyor broilers.
The heating radiants of the conveyor broiler, which operate at temperatures up to 1,600°F, are controlled by on and off switches. The speed of each stainless belt is controlled by a variable speed belt control. Cooking time is a function of the intensity of the heat source and belt speed.
Conveyor broilers can be free-standing floor models or countertop models and can be flow through or front load-front return operation.
