Charbroiler

The term charbroiler is usually associated with commercial kitchen applications, though the construction and cooking process is similar to light-duty residential products referred to as grills.

The terms charbroiling, broiling, grilling and char-grilling are often used interchangeably, though depending on the application and equipment involved there may be differences in how the food product is actually cooked.

Most charbroilers have very pronounced 'hot' and 'cold' zones that are a function of the main system characteristics vary based on unit size and other aspects of construction.

Temperatures well above 700 °F (371 °C) will incinerate the oils left on the grates by normal cooking processes, leaving a discernible white ash that tends to define the hottest areas.

Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction.

Charbroiler burners function to provide a largely indirect heat source for the cooking surface, whereby the majority of thermal energy is diffused by the overhead radiant element.

Proper branding marks on animal proteins should be caramel in color (similar to a cola), but not so dark as to imply burning and charring.

As a general practice charbroilers are operated in the fully ON position, due to the relative inability to control surface temperature with the low range offered by the valves.

As illustrated by the temperature profiles of the average charbroiler, operators also tend to manage hot spots by inclining the grates as design allows and so placing the food further away from the elevated heat zone.