For fast food chains, and similar high-volume operations, conveyor broilers deliver fast, consistent results. Using conveyor belts, food is cooked simultaneously on the top and bottom with minimum handling and no turning a real time and labor saver. For high-volume broiling with all the appeal and flavor of smaller models, conveyor broilers are an ideal choice.
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- Broiler containing one to four belts on which food is placed either directly on the belt or in pans that travel on the belt.
- Cooking heat provided by burners located above and below the conveyor belts.
- Speed of belts individually regulated by separate controls.
- Food can be loaded and unloaded at the same point (return flow models) or at two different points (flow through models).
- Broil meats, seafood and vegetables with a distinctive grilling grid pattern.
- High-volume operations such as quick service chains, universities, theme parks and sporting stadiums.
- 1 to 4 conveyor belts
- Flow through or return through operation
- Side burner access panel
- Automatic temperature control
- Stripper blades
- Entry shelves
- Bun toaster
- One to three broil belts
- 26 inches to 331 inches wide
*Listed features offered by some, but not necessarily all vendors.
- Low operating cost
- Automatic operation saves on labor costs
- Consistent, high volume production
- Quick preheat saves energy and money
- Virtually smokeless
- Gives broiled food an appealing appearance and flavor
- Seals in meat juices
- High-efficiency design features
- Infrared burners cook faster than standard radiant burners
> Saves up to 50% in fuel costs and cooking time
> Leaves foods tender and moist
> Keeps kitchens cooler, reducing wear-and-tear and cost of cooling
- 56,000 to 130,000 Btu/hr
- Natural gas and LPG