Restaurant Equipment—Charbroiler Tips

There's not much that amkes me hungrier than the sight, smell, and sound of meat on a charbroiler!  And these handy cookers come in a wide selection to fit any cook's needs.  However, I've heard more than once about the headaches they can cause when it's time for a good scrubbing.  So I've consulted SEFA for a few charbroiler tips:

• Use the appropriate grate for the menu selection.  Some grates help drain away fat while giving the characteristic charbroiled markings.
• Season the grates before the first use by preheating them to open the pores and brushing them with oil.
• Be sure to pre-heat the grates before cooking.  The hotter the better.  This helps to reduce sticking.
• Dip the food product in seasoned oil before grilling.  This also reduces sticking and enhances flavor.
• Position the grates on an angle for charbroiling.  This helps drain the grease and gives you better control over heat distribution.  Well done items go to the top position, farthest away from the heat sources so they cook more slowly and thoroughly.  Rare items should be in the lower position so they cook rapidly on the outside and leave the inside rare.
• Wire brush the grates after each use or batch of food product.

Those "charbroiler masters" out there, leave a comment with any more tips you've gleaned from your restaurant experience!