In recent years, a substantial number of restaurants have begun ditching traditional grills in favor of infrared burners — and there’s little wonder as to why. In addition to heating up quickly, infrared grills are easy to clean and cook meat far more evenly than most old school grills. Restaurateurs who are thinking about investing in infrared burners would be wise to read up on them before making them a permanent fixture in their respective kitchens. Anyone eager to learn more about infrared burners is sure to benefit from the following pointers.
1. Get Used to Fast Heat Times
Incredibly fast heat times are among the primary advantages of infrared burners. Since these burners heat up far more quickly than traditional grills, it’s important that your kitchen staff promptly grow accustomed to this. More infrared burners are fully heated within one to two minutes, meaning they’re essentially ready to go immediately after being turned on.
2. Avoid Thin Cuts of Meat
Because of how hot they burn, infrared burners are primary designed to cook thick cuts of meat, like pork chops and steaks. This isn’t to say that they absolutely can’t be used to cook thinner cuts, but more often than not, this is likely to result in charring and overcooking.
As previously stated, infrared burners are incredibly powerful. With this in mind, your kitchen staff will need to be particularly wary of overcooking. A good infrared grill is able to cook meat much faster than a traditional one, so it’s very important that your preppers keep a watchful eye on every entrée in order to prevent overcooking.
Infrared burners hold a number of advantages over traditional grills. Fast heat times and fast cook times combined with evenly-cooked, flavorful entrees make these convenient burners a must-have for any busy restaurant. When it comes time for your eatery to make the switch, make sure that both you and your staff are well-versed in the previously discussed tips.