FRYERS - GRILLS - BBQ
Fryers, grills and BBQ equipment cover different cooking methods, including deep frying in oil, cooking on a heated griddle, grilling on an open grate, rotisserie cooking and grilling over charcoal. Each technology applies heat differently and produces a distinct result, from fast deep frying to intense searing and characteristic grilled flavor.
Different cooking methods, different results
A fryer transfers heat to the entire surface of the food through hot oil. A smooth griddle cooks through direct contact with a heated cooking surface. On an open-grate grill, meat and other foods are cooked on the grate while fat and juices drain away from the food. Charcoal grilling adds the distinctive effect of intense radiant heat and smoke.
These differences explain why several types of frying and grilling equipment are often used within the same kitchen. They are not simply different versions of equipment performing the same function – each has a specific role in preparing different parts of the menu.
Keeping pace during peak service
For French fries, fried sides, burgers or grilled meat, a large share of orders may arrive within a short period. At these times, usable cooking surface, the number of independently controlled zones, fryer oil capacity and the ability to prepare several orders simultaneously become particularly important.
A well-planned cooking line allows different parts of the menu to be prepared at the same time without one process restricting another. This is especially relevant in restaurants, fast-food operations, street-food kitchens and other locations with concentrated lunch or dinner service.
Grilling as part of the kitchen concept
Gyros, rotisserie chicken and meat grilled over charcoal each rely on a specific cooking process that directly contributes to the final character of the food.
This equipment can also become a visible part of the kitchen or serving area. Meat rotating on a spit, chickens cooking on a rotisserie or food grilling over charcoal can form part of the overall foodservice concept rather than remaining hidden in the back of the kitchen.
Heat, grease and ventilation must be considered together
Deep frying and intensive grilling generate heat, grease-laden vapors and, depending on the cooking method, smoke. Equipment placement therefore needs to account for suitable exhaust ventilation, safe working space and access for regular cleaning.
Particular attention is required when fryers, grills and appliances using an open flame are installed next to one another. Their arrangement must comply with applicable safety and fire-protection requirements, the technical installation requirements of each appliance and the kitchen ventilation system.