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  • Cooking units consisting of grates that are heated using gas burners or electric elements. Most commonly, charbroilers are a series of long evenly-spaced metal ribs over a large combustion chamber filled with an array of burners that may have a deflector, briquettes, or a radiant element between the burner and the cooking surface. The burners provide an indirect heat source, and then this heat is diffused towards the grates and food by a radiant component made of metal or by ceramic \'lava\' rock or briquettes. Usually, charbroilers operate at high temperatures--generally 550 degrees Fahrenheit and up. These units can be freestanding, modular, or countertop.
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