Vulcan Upright Broilers À la carte Cooking Demonstration: Using Radiant and Infrared Broilers

Are you trying to decide what overfired broiler fits best for your foodservice or restaurant operation? It can be confusing why so many types exist. Vulcan manufactures three Upright Broiler types with features and configurations that deliver performance matched to your application. In this video, Chef Bruce demonstrates the Double Deck Broiler including both a radiant and an infrared burner. From moist crab cakes, to tender filet mignon, to delicate codfish, the right broiler can achieve the perfect amount of crispy brown color and cooked temperature in an incredibly fast time. [00:25] Double Deck Broiler [01:33] Single Deck Range-Matched Upright Broiler [02:23] Chophouse Broiler [03:28] Chef Bruce Davis Cooking Intro: Broiled Crab Cake Broiled Codfish Filet Mignon [04:18] Radiant & Infrared Burners Like an à la carte cover is set for each course of a meal, these Vulcan training sessions are intended to address one equipment piece at a time just as you need it. If this video was helpful or you have new questions, leave a comment. Also subscribe to know when more training à la carte videos are published.