Jonathan Hawks- Steamers, Broilers, Holding/Serving Equipment

Question	Answer
Charbroiler	Used to mimic the effects of charcoal in a grill. Image: Charbroiler (binary/octet-stream)
Countertop Broiler	Small broiler with the heat source located above the food-produces intense radiant heat. (Primarily used in quick-service restaurants) Image: Countertopbroiler (binary/octet-stream)
Hotel Broiler	Used to broil large amounts of food quickly. Image: Hotelbroiler (binary/octet-stream)
Rotisserie	Used to roast food on a stick or spit over/under a heat source. Image: Rotisserie (binary/octet-stream)
Salamander	Small radiant broiler used to brown, finish, and melt food to order. Image: Salamander (binary/octet-stream)
Bain-Marie	Cylindrical stainless-steel pot meant to sit in a steam table. Holds food at 135 degrees. Image: Bain Marie (binary/octet-stream)
Carbonated Beverage Machine	Machine that holds CO2 and premixed drink blends and mixes them together. Image: Carbonatedbeveragemachine (binary/octet-stream)
Chafing Dishes	Used to keep food items hot on a buffet table. Image: Chafingdish (binary/octet-stream)
Food Warmer/Steam Table	Designed to hold hotel pans. Some work with water and some work without water; holds food at 135 degrees. Image: Foodwarmer (binary/octet-stream)
Hot Box	An insulated piece of equipment designed to hold sheet pans and hotel pans for food. Image: Hotbox (binary/octet-stream)

Resource summary

	Created by Jonathan Hawks almost 5 years ago