Overfired broilers radiate heat from above down onto steaks, chicken and other broiled menu items. They offer high-temp cooking while limiting how much heat is added to the kitchen’s ambient temperature. Operators can take several steps to keep these units working well.
- Overfired broilers are sensitive pieces of cooking equipment that require several factors, such as the air intake and the gas flow, to be precisely balanced. If a broiler’s performance lags, consider having a service agent calibrate the unit.
- At the end of the work day, let the unit cool completely, then remove the food grills/plates for cleaning. Use only the cleaning solutions and scrubbers recommended by the manufacturer.
- Wipe clean the unit’s exterior using warm, soapy water and a soft cloth or sponge. Abrasive cleaners or scrubbers can score the outside of the equipment.
- Clean air intake vents regularly to keep them free of debris.
