How to choose and buy a professional grill?
When choosing a grill, follow these general principles. Choose a grill with the highest power output, as this will allow you to cook meat quickly and keep it juicy. The spherical and ovoid shapes of closed grills also reduce cooking time, creating the effect of cooking in a lidded pan. Cast iron grates are best, as they resist warping and maintain an even temperature across the entire grill. Choosing the right grill type is crucial. Today, there are gas, charcoal, wood, and electric grills, grill pans, stationary and portable grills, and open and closed grills.
Grill classification:
- Salamander grills with infrared heating elements.
- Chicken grills with infrared heating using electric heaters.
- Shawarma grills are vertical grills with infrared heating.
- Electric grills with ribbed and smooth surfaces.
- Open grills with grates.
Grills for restaurants and cafes
Open, continuous-surface grills (frying surfaces) are versatile equipment that can be used not only for frying meat, fish, or vegetables, but also for making pancakes, scrambled eggs, toast, and more. Frying surfaces can also be stationary, built into a dedicated heating system. In this case, they consist of several interconnected modules for various purposes, allowing for efficient operation of any size kitchen, while making the most of the available space.
Which grill should I choose?
- Grills for a dacha (country house) - gas, charcoal or wood-burning grills, mobile or stationary - the best choice for a country getaway.
- Grill for an apartment - depending on its size, a grill pan or a compact electric grill will do.
- A grill for a large company - a portable, stable gas or charcoal grill.
- Grill for a restaurant - industrial gas grills of a built-in type.
