Outdoor grills and rotisseries expand the cooking capacity and options for on- and off-site catering operations.
Versatility and adaptability are key for cooking equipment, but this is especially the case for catered events.
Operators often use portable outdoor grills in catering operations as this equipment is stored easily and is simple to use. Also, many models include removable legs for space-saving storage and transit as well as sliding grates that adjust to different heights for various cooking needs.
While built-in outdoor grill models fit into countertops, portable units have casters for easier mobility. Larger towable grills are geared for high-volume restaurants and catering applications.
Grills designed for outdoor use are typically constructed of 304 stainless on heavy 16-gauge metal for enhanced durability and rust resistance. For units used in catering and mobile kitchen applications that move often, big wheels allow for easier transport and positioning. Locking casters are standard on these grills as they provide added stability.
While most commercial outdoor grills operate on natural gas or liquid propane, charcoal and/or wood types are also available. Heavy-duty models provide 15,000 Btu burners every 6 inches on the grill’s surface for consistent heating. This also allows for easier heat changes, quick preheating and the ability to change out menu items quickly. With pilot systems, caterers don’t constantly need to turn burners on and off.
Operators can choose from a wide range of outdoor grill sizes, including 30-, 36-, 48-, 60- and 72-inch sizes. The 30-inch 4-burner and 60-inch 8-burner sizes tend to be the most popular.
By contrast, caterers and other operators mainly use rotisseries indoors to roast skewered meats and poultry, including whole chickens. Operators can also use these units to prepare fish, potatoes and other vegetables as well as barbecue ribs, pork and beef brisket.
Rotisserie equipment uses a small electric motor that rotates product on a spit as moist, hot air circulates around foods and throughout the unit’s cavity. This rotation helps facilitate self-basting, while the equipment’s process and temperature create caramelization for optimum flavor. Electric models that provide a combination of convection and ceramic radiant heat are available.
Gas models that use a combination of wood and infrared gas burners/generators are offered. Some units are designed to generate heat from above, while others are heated from below. Some gas units provide an electronic ignition. Rotisseries are available that include standard rear fireplace burners with ceramic logs to simulate an open hearth. Heat emanates from infrared sources or the circulation of warmed air.
Operators can choose rotisseries sized from 15 inches high by 35 inches deep by 37 inches wide for a countertop unit to 78 inches high by 37 inches deep by 42 inches wide for high-volume batch machines. Unit capacities range from 150 to 2,000 pounds of product, with most full-size units accommodating between 35 and 80 whole chickens.
Rotisserie formats include countertop, see-thru and pass-thru models. To accommodate smaller footprints, it is possible to stack some units, while others offer wall-mounting capabilities. Commercial rotisserie models offer batch- or continuous-cooking units for operations serving high volumes during specific time frames.
