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class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">"Charbroil" redirects here. For the G.I. Joe character, see <a href="/wiki/Charbroil_(G.I._Joe)" class="mw-redirect" title="Charbroil (G.I. Joe)">Charbroil (G.I. Joe)</a>. For the Char-Broil brand of grills, see <a href="/wiki/Char-Broil" title="Char-Broil">Char-Broil</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox"><tbody><tr><th colspan="2" class="infobox-above">Charbroiler</th></tr><tr><th scope="row" class="infobox-label">Classification</th><td class="infobox-data">Cooking equipment</td></tr><tr><th scope="row" class="infobox-label">Industry</th><td class="infobox-data">Various</td></tr><tr><th scope="row" class="infobox-label">Application</th><td class="infobox-data">Cooking</td></tr><tr><th scope="row" class="infobox-label">Fuel source</th><td class="infobox-data"><a href="/wiki/Natural_gas" title="Natural gas">Natural gas</a>, <a href="/wiki/Propane" title="Propane">Propane</a></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Charbroiler-operations-cooking_1.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Charbroiler-operations-cooking_1.JPG/220px-Charbroiler-operations-cooking_1.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Charbroiler-operations-cooking_1.JPG/330px-Charbroiler-operations-cooking_1.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Charbroiler-operations-cooking_1.JPG/440px-Charbroiler-operations-cooking_1.JPG 2x" data-file-width="3787" data-file-height="2848" /></a><figcaption>Hamburgers cooking on a charbroiler</figcaption></figure> <p>A <b>charbroiler</b> (also referred to as a <b>chargrill</b>, <b>char-broiler</b> or simply <b>broiler</b>) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for an assortment of cooking operations. The heat source is almost always beneath the cooking surface and for gas-fired applications this is referred to as an under-fired broiler. Most commonly the charbroiler is a series of long evenly spaced metal ribs over a large combustion chamber filled with an array of burners that may have a deflector, briquettes or radiant between the burner and the cooking surface. </p><p>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 <a href="/wiki/Barbecue_grill" title="Barbecue grill">grills</a>. The terms <b>charbroiling</b>, <b>broiling</b>, <a href="/wiki/Grilling" title="Grilling">grilling</a> and <b>char-grilling</b> are often used interchangeably, though depending on the application and equipment involved there may be differences in how the food product is actually cooked. The Culinary Reference Guide identifies grilling as "the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor."<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Principles">Principles</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=1" title="Edit section: Principles"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Charbroiler_burner-radiant-grate-supercharger_3.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/60/Charbroiler_burner-radiant-grate-supercharger_3.png/180px-Charbroiler_burner-radiant-grate-supercharger_3.png" decoding="async" width="180" height="270" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/60/Charbroiler_burner-radiant-grate-supercharger_3.png/270px-Charbroiler_burner-radiant-grate-supercharger_3.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/60/Charbroiler_burner-radiant-grate-supercharger_3.png/360px-Charbroiler_burner-radiant-grate-supercharger_3.png 2x" data-file-width="1000" data-file-height="1500" /></a><figcaption>Charbroiler burner – straight cast, radiant, grate & supercharger plates</figcaption></figure> <p>Charbroilers may be either free-standing countertop equipment that sits on a stand or refrigerated base, or part of a larger piece of equipment such as a restaurant range. Nominal unit width (left-to-right) sizes are in increments of 12 in (305 mm), most commonly 24 to 72 in (610 to 1,829 mm). Typical commercial charbroilers are a system of three main characteristics: (1) burner, (2) radiant, and (3) grate. The various combinations of these individual aspects have a dramatic effect on the performance of the charbroiler, though other design features such as gas orifice sizing, under-burner heat deflectors, burner divider plates (also known as "superchargers") are also added to create unique and improved performance characteristics. </p><p>Under-fired charbroilers heat food products according to the three primary modes of heat transfer: 1) <a href="/wiki/Convection" title="Convection">convection</a>, 2) <a href="/wiki/Thermal_conduction" title="Thermal conduction">conduction</a> and 3) <a href="/wiki/Radiation" title="Radiation">radiation</a> (<a href="/wiki/Infrared" title="Infrared">infrared</a>). Performance is defined by such aspects as time to heat, temperature consistency/evenness, recovery time, and productivity (pounds of food per hour for example). 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. These temperature zones may vary between manufacturers, and change over time as the broiler components wear-in or fail. Certain commercial charbroiler products are designed to cook using only infrared energy, with a wide range of benefits to the charbroiled cooking process.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>Gas charbroilers are recognized to have among the highest energy consumption rates of commercial cooking equipment. Selecting a product to meet both menu and branding needs should be balanced against usable cooking space, productivity and <a href="/wiki/Efficient_energy_use" title="Efficient energy use">energy efficiency</a>, to the degree this is possible.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Heating_characteristics">Heating characteristics</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=2" title="Edit section: Heating characteristics"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Charbroiler-hot_spot_temp_profile.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Charbroiler-hot_spot_temp_profile.png/220px-Charbroiler-hot_spot_temp_profile.png" decoding="async" width="220" height="99" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Charbroiler-hot_spot_temp_profile.png/330px-Charbroiler-hot_spot_temp_profile.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Charbroiler-hot_spot_temp_profile.png/440px-Charbroiler-hot_spot_temp_profile.png 2x" data-file-width="1464" data-file-height="656" /></a><figcaption>Results of the plume effect in a common commercial charbroiler</figcaption></figure> <p>Surface temperatures are evaluated using a test methodology defined in ASTM Standard F2835-10.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>Charbroilers are not generally known for consistent cooking surface temperatures, which can vary by up to 400 °F (204 °C) between maximum and minimum. This large temperature differential is driven by the tendency of the burner array to create a heat plume which draws convective heat toward the center of the broiler and tends to leave the outer perimeter cooler than the interior. The elevated heat pattern from this plume effect is generally predictable and visible on the grates themselves. 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. </p> <div class="mw-heading mw-heading2"><h2 id="Construction">Construction</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=3" title="Edit section: Construction"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Typical charbroiler construction involves each of the three main characteristics of a commercial charbroiler (burner, radiant and grate) and can have a range of aspects that affect the performance of the overall unit. However, the design of any charbroiler follows the same basic functional requirements: large, flat, heated ribbed surface on which to cook food with dry heat. </p><p>Charbroiler <a href="/wiki/Grilling" title="Grilling">grilling</a> is defined as "the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor." Charbroiling will expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (311 °F).<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Charbroiling most food products, especially animal-based proteins such as meat, will release greases and oils that will vaporize and incinerate upon contact with the extremely hot surfaces of a charbroiler. These products of combustion will then imbue the food with a distinct flavor profile that is commonly referred to as being 'charbroiled'. </p> <div class="mw-heading mw-heading2"><h2 id="Design">Design</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=4" title="Edit section: Design"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Burners">Burners</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=5" title="Edit section: Burners"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Charbroiler-burner.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Charbroiler-burner.png/220px-Charbroiler-burner.png" decoding="async" width="220" height="110" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Charbroiler-burner.png/330px-Charbroiler-burner.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Charbroiler-burner.png/440px-Charbroiler-burner.png 2x" data-file-width="600" data-file-height="300" /></a><figcaption>Charbroiler burner – straight cast with under-burner deflector</figcaption></figure> <p>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. </p> <div class="mw-heading mw-heading3"><h3 id="Radiants">Radiants</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=6" title="Edit section: Radiants"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The radiant component of a charbroiler is designed to diffuse, absorb and re-radiate the heat energy generated by the burner. It is almost universally tent-shaped and fabricated from cast iron or sheet metal. </p> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Charbroiler-radiant-sheet_metal.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/93/Charbroiler-radiant-sheet_metal.JPG/220px-Charbroiler-radiant-sheet_metal.JPG" decoding="async" width="220" height="89" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/93/Charbroiler-radiant-sheet_metal.JPG/330px-Charbroiler-radiant-sheet_metal.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/93/Charbroiler-radiant-sheet_metal.JPG/440px-Charbroiler-radiant-sheet_metal.JPG 2x" data-file-width="4608" data-file-height="1863" /></a><figcaption>Charbroiler radiant – sheet metal</figcaption></figure> <div class="mw-heading mw-heading4"><h4 id="Lava_rock,_briquettes_&_charcoal"><span id="Lava_rock.2C_briquettes_.26_charcoal"></span>Lava rock, briquettes & charcoal</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=7" title="Edit section: Lava rock, briquettes & charcoal"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Lava rock, ceramic bricks and even charcoal function as a radiant for the entire burner array. These materials also serve to diffuse the heat generated by the burners, and do so effectively, though inconsistently.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Grates">Grates</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=8" title="Edit section: Grates"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Charbroiler-grates.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Charbroiler-grates.png/220px-Charbroiler-grates.png" decoding="async" width="220" height="86" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Charbroiler-grates.png/330px-Charbroiler-grates.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Charbroiler-grates.png/440px-Charbroiler-grates.png 2x" data-file-width="980" data-file-height="385" /></a><figcaption>Charbroiler – grates</figcaption></figure> <p>The grate is the cooking surface of a charbroiler (also known as the cooking grid), and often has a wide range of geometries and materials to meet operational requirements of the user. It is usually an array of ribs oriented front-to-back, commonly with reinforcing members across the middle, either at or below the cooking surface. Cast iron is the most common material used for grates, though steel rods of varying diameters are also readily available. </p><p>Grates are responsible for the distinctive sear marks (also known as branding) characteristic of charbroiled foods, and these markings are often key to the image of the restaurant using the charbroiler; markings that are thin, thick and/or cross-branded often distinguish a finished product to the consumer. 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. </p> <div class="mw-heading mw-heading2"><h2 id="Use_and_operation">Use and operation</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=9" title="Edit section: Use and operation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>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.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p><p>Charbroilers are energy intensive, and commonly use 15,000 to 30,000 BTU of gas per burner, per hour. Small units (four burners) will utilize 60,000 to 120,000 BTU/hr (approximately 0.6 – 1.2 therms of natural gas) and larger units up to 13 burners can use 195,000 to 390,000 BTU/hr (approximately 2 – 4 therms of natural gas). The average cost of a therm (100 cubic feet) of natural gas is approximately $1.00 (including taxes and fees, though costs vary by region and over time),<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> which translates into energy costs between $6 and $40 per day for a single unit operating for 10 hours. </p> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=10" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20121103194325/http://culinaryarts.about.com/od/glossary/g/Grill.htm">"Grill"</a>. About.com. Archived from <a rel="nofollow" class="external text" href="http://culinaryarts.about.com/od/glossary/g/Grill.htm">the original</a> on 2012-11-03<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-10-09</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Grill&rft.pub=About.com&rft_id=http%3A%2F%2Fculinaryarts.about.com%2Fod%2Fglossary%2Fg%2FGrill.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACharbroiler" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.etymonline.com/index.php?term=broiler">"Grill"</a>. <i>(etymology)</i>. Online Etymology Dictionary<span class="reference-accessdate">. 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Food Service Equipment & Supplies<span class="reference-accessdate">. Retrieved <span class="nowrap">25 November</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Energy-Efficient+Ventilation&rft.pub=Food+Service+Equipment+%26+Supplies&rft.date=2012-04-01&rft.au=Amelia+Levin&rft_id=http%3A%2F%2Fwww.fesmag.com%2Ffeatures%2Ffoodservice-issues%2F9724-energy-efficient-ventilation&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACharbroiler" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.astm.org/Standards/F2835.htm">"ASTM F2835-10"</a>. ASTM<span class="reference-accessdate">. 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Retrieved <span class="nowrap">2012-12-12</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Differences+Between+Gas+%26+Charcoal+Grills&rft.pub=Mom.Me&rft_id=http%3A%2F%2Fmom.me%2Ffood%2F1778-differences-between-gas-charcoal-grills%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACharbroiler" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMonica_Parpal" class="citation web cs1">Monica Parpal. <a rel="nofollow" class="external text" href="http://www.foodservicewarehouse.com/restaurant-equipment-supply-marketing-articles/going-green/charbroilers-bright-broiling-tips/c28115.aspx">"Charbroilers: Bright Broiling Tips"</a>. Food Service Warehouse<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-11-25</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Charbroilers%3A+Bright+Broiling+Tips&rft.pub=Food+Service+Warehouse&rft.au=Monica+Parpal&rft_id=http%3A%2F%2Fwww.foodservicewarehouse.com%2Frestaurant-equipment-supply-marketing-articles%2Fgoing-green%2Fcharbroilers-bright-broiling-tips%2Fc28115.aspx&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACharbroiler" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.nationalgridus.com/niagaramohawk/home/rates/4_gas_supply.asp">"Gas Supply"</a>. National Grid<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-12-12</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Gas+Supply&rft.pub=National+Grid&rft_id=http%3A%2F%2Fwww.nationalgridus.com%2Fniagaramohawk%2Fhome%2Frates%2F4_gas_supply.asp&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACharbroiler" class="Z3988"></span></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="Sources">Sources</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Charbroiler&action=edit&section=11" title="Edit section: Sources"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>”The Culinary Reference Guide”, Fredrick Tiess, 2006, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-9724642-1-2" title="Special:BookSources/0-9724642-1-2">0-9724642-1-2</a></li> <li>”Operating and Safety Instructions, Gas Charbroiler”, The Vollrath Company, Document #2500116-A, Accessed 12/12/2012</li> <li>”Installation & Operation Manual, Gas Charbroilers, Vulcan VCCB and Wolf SCB”, ITW Food Equipment Group, Form F-36952, Published 05-2012, Accessed 12/12/2012</li> <li>”Installation & Operation Manual, Achiever Charbroilers, Vulcan VACB and Wolf ACB”, ITW Food Equipment Group, Form F-36950, Published 07-2010, Accessed 12/12/2012</li> <li>”Installation and Operating Instructions, Dante Series Gas Char Broilers, Models: XX & CH”, Bakers Pride Oven Co., Inc., Document P/N U6023A, Published (9/08), Accessed 12/12/2012</li> <li>”Owner’s Manual, Heavy Duty Counterline, HDC Charbroiler Models”, Southbend (www.southbendnc.com), Manual 1195059, Published (03/11), Accessed 12/12/2012</li> <li>”Range Broiler and Chicken Broiler, Models: JB, JCB, JCBH”, Jade Range, LLC., Document P/N 24-139 Rev A, Published (7/00), Accessed 12/12/2012</li> <li>“Vulcan/Wolf Charbroiler – Competitive Analysis”, ITW Food Equipment Group, Form F36970, Published (05/09)</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output 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class="navbox-abovebelow" colspan="2"><div><a href="/wiki/List_of_cooking_techniques" title="List of cooking techniques">List of cooking techniques</a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dry</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">Conduction</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dry_roasting" title="Dry roasting">Dry roasting</a></li> <li><a href="/wiki/Hot_salt_frying" title="Hot salt frying">Hot salt frying</a></li> <li><a href="/wiki/Searing" title="Searing">Searing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Convection</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baking" title="Baking">Baking</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (modern)</a></li> <li><a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecue</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Radiation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a class="mw-selflink selflink">Charbroiler</a></li> <li><a href="/wiki/Grilling" title="Grilling">Grilling (charbroiling)</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (traditional)</a></li> <li><a href="/wiki/Rotisserie" title="Rotisserie">Rotisserie</a></li> <li><a href="/wiki/Toast_(food)" title="Toast (food)">Toasting</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Wet</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blanching_(cooking)" title="Blanching (cooking)">Blanching</a></li> <li><a href="/wiki/Boiling#In_cooking" title="Boiling">Boiling</a></li> <li><a href="/wiki/Decoction" title="Decoction">Decoction</a></li> <li><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></li> <li><a href="/wiki/Shocking_(cooking)" title="Shocking (cooking)">Shocking</a></li> <li><a href="/wiki/Reduction_(cooking)" title="Reduction (cooking)">Reduction</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coddling" title="Coddling">Coddling</a></li> <li><a href="/wiki/Creaming_(cooking)" title="Creaming (cooking)">Creaming</a></li> <li><a href="/wiki/Infusion" title="Infusion">Infusion</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poaching</a></li> <li><a href="/wiki/Simmering" title="Simmering">Simmering</a></li> <li><a href="/wiki/Slow_cooking" class="mw-redirect" title="Slow cooking">Slow cooking</a></li> <li><a href="/wiki/Smothering_(cooking)" title="Smothering (cooking)">Smothering</a></li> <li><a href="/wiki/Steeping" title="Steeping">Steeping</a></li> <li><a href="/wiki/Stew" title="Stew">Stewing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Indirect heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bain-marie" title="Bain-marie">Bain-marie (Double boiling)</a></li> <li><a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">Sous-vide</a></li> <li><a href="/wiki/Double_steaming" title="Double steaming">Double steaming</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fat-based</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Basting_(cooking)" title="Basting (cooking)">Basting</a></li> <li><a href="/wiki/Blackening_(cooking)" title="Blackening (cooking)">Blackening</a></li> <li><a href="/wiki/Browning_(cooking)" title="Browning (cooking)">Browning</a></li> <li><a href="/wiki/Frying" title="Frying">Frying</a></li> <li><a href="/wiki/Deep_frying" title="Deep frying">Deep frying</a></li> <li><a href="/wiki/Pan_frying" title="Pan frying">Pan frying</a></li> <li><a href="/wiki/Shallow_frying" title="Shallow frying">Shallow frying</a></li> <li><a href="/wiki/Stir_frying" title="Stir frying">Stir frying</a></li> <li><a href="/wiki/Saut%C3%A9ing" title="Sautéing">Sautéing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Gentle_frying" title="Gentle frying">Gentle frying</a></li> <li><a href="/wiki/Sweating_(cooking)" title="Sweating (cooking)">Sweating</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Mixed medium</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carryover_cooking" title="Carryover cooking">Carryover cooking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecuing</a></li> <li><a href="/wiki/Braising" title="Braising">Braising</a></li> <li><a href="/wiki/Caramelization" title="Caramelization">Caramelization</a></li> <li><a href="/wiki/Deglazing_(cooking)" title="Deglazing (cooking)">Deglazing</a></li> <li><a href="/wiki/Flamb%C3%A9" title="Flambé">Flambé</a></li> <li><a href="/wiki/Fricassee" title="Fricassee">Fricassee</a></li> <li><a href="/wiki/Indirect_grilling" title="Indirect grilling">Indirect grilling/Plank cooking</a></li> <li><a href="/wiki/Stir_frying#Chao_technique" title="Stir frying">Stir frying (chao)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Device-based</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Air_fryer" class="mw-redirect" title="Air fryer">Air frying</a></li> <li><a href="/wiki/Microwave_oven" title="Microwave oven">Microwaving</a></li> <li><a href="/wiki/Pressure_cooking" class="mw-redirect" title="Pressure cooking">Pressure cooking</a></li> <li><a href="/wiki/Pressure_frying" title="Pressure frying">Pressure frying</a></li> <li><a href="/wiki/Slow_cooker" title="Slow cooker">Slow cooker</a></li> <li><a href="/wiki/Thermal_cooking" title="Thermal cooking">Thermal cooking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Non-heat</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aging_(food)" title="Aging (food)">Aging</a></li> <li><a href="/wiki/Brining" title="Brining">Brining</a></li> <li><a href="/wiki/Igunaq" title="Igunaq">Burying in ground</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing</a></li> <li><a href="/wiki/Food_drying" title="Food drying">Drying</a></li> <li><a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">Fermenting</a></li> <li><a href="/wiki/Juicing" title="Juicing">Juicing</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickling</a></li> <li><a href="/wiki/Pur%C3%A9e" title="Purée">Purée</a></li> <li><a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a></li> <li><a href="/wiki/Souring" title="Souring">Souring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cooking_appliances" title="List of cooking appliances">List of cooking appliances</a></li> <li><a href="/wiki/List_of_cooking_vessels" title="List of cooking vessels">List of cooking vessels</a></li> <li><a href="/wiki/Outdoor_cooking" title="Outdoor cooking">Outdoor cooking</a></li> <li><a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">Food preparation</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Food preservation</a></li> <li><a href="/wiki/Food_safety" title="Food safety">Food safety</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, 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