See "Chef Jeff" Denton using the CB048 to make lamb ribs, chicken, pork and steaks. He uses the charbroiler for most of the cooking in his Farm to Fork Destination Restaurant called TS Fork.
+Chez Troche It all depends on who is cooking. Stuart (Cookshack President/CEO) prefers low and slow at 225°F while Eddy (Fast Eddy) likes to cook his on the grill. Thanks for the question!
That is really interesting information. We provide best COMMERCIAL KITCHEN AND CATERING EQUIPMENTS service to our customers in Australia.Please do visit at our website or contact us any time, we would love to help you.
I love the looks of the Cookshack! I use pellet grills at home but I'm a bit leery of having one as my only broiler in a restaurant setting. I'm sure it's well made but it has moving parts, etc. If it craps out on me then I don't have a broiler at all!
Thank you for the comment and that is understandable. The good thing about our pellet charbroilers is that they will still work in almost any situation or malfunction with small tweaks. But we definitely understand not wanting to worry about your restaurant being at a standstill because of equipment malfunctions!
