Technology and convoluted electrical grids empower pretty much every commercial kitchen appliance known to man — but when disaster strikes, you’ll be glad you invested in a good commercial wood-burning grill.
There’s not much worse than having your day ruined by something you can’t control. From rising energy costs to busted pipelines and blacked-out neighborhoods, restaurant owners and chefs are at the mercy of Mother Nature whenever something out of the ordinary happens.
It doesn’t need to be this way. Commercial wood-burning grills provide peace of mind and allow chefs to take back some control. There’s nothing fancy about firing up a bona fide grill; combustible biomass has cooked food since the dawn of man. By cooking with wood, you eliminate the variables of natural gas fluctuations and electrical grids. When you don’t have to worry about your cooking appliance breaking down, you can run your restaurant how you see fit.
Why is a Wood-Burning Grill Apocalypse-Proof?
First off, what does apocalyptic proof even mean? Essentially, if every aspect of the modern world that we depend on were to go away, how would your restaurant operate? Well, a commercial wood-burning grill doesn’t need a lit pilot, an electronic ignition system, or a line running from the street. If something were to happen to your electricity or gas supply, as long as you have some hardwood, you can continue turning out award-winning dishes while everyone else is scrambling for missed tickets.
Most businesses don’t plan for the apocalypse, but consistency is something many owners think about. By implementing a wood-fired grill in your commercial kitchen, you can protect yourself from the crazy variables that can affect your bottom line.
Durability: Wood Beats Gas and Electric Grills Every Time
Just looking at a wood-fired grill versus one that runs on gas or electricity shows you how durable they are. A gas grill has so many more parts that can fail, from the burners to more. Even high-quality commercial gas grills will experience wear and tear from the metal expanding and contracting from heat, as well as carbon buildup from the years of cooking. Electric grills are even less durable because the elements have a limited life expectancy and aren’t meant to withstand rigorous cleaning.
A wood grill is basically a giant metal box that is constructed to withstand direct flame all day long. Since wood burns at such a high temperature, it actually incinerates drippings and leftover food that would typically cause you headaches on a gas grill. Commercial wood-burning grills also retain heat much better than gas because there is no heat loss every time you open the lid or put something cold on the grate. Take away all of those extra parts that can fail, and you are left with one of the most durable appliances you can buy for your restaurant.
It’s Low Maintenance
Gas commercial grills need their gas lines checked and their burners professionally cleaned to prevent spontaneous combustion. With a wood-burning grill, you simply pour out the ash after every use. Most wood burns hot enough to eliminate grease buildup that you would typically find caught in the burners of a gas grill. Your grill will run into much less trouble when it’s not powered by a bunch of tubes and wire.
Not only is solid fuel incredibly efficient, but you can also see how much fuel you have left at a glance. There’s no guessing if you’re running low on gas or if a brown-out is affecting your grill’s ability to heat up. Wood-burning maintenance primarily consists of cleaning the grates and regulating your bed of coals. Other than that, it’s smooth sailing.
Built To Last
If you’re a chef that ever worked in a professional kitchen, you know they aren’t kind to equipment. High heat, excessive moisture, and beating taken kitchen can destroy equipment that’s not made for professional use. Appliances for professional use aren’t meant to last; they are made to outlast your busiest shifts. Take a commercial wood-burning grill, for example. They are built with heavy-gauge steel, unlike the thin metal and plastic knobs you’ll find on residential units. Under the lid of a wood-burning grill is usually a bed of refractory bricks. This creates a barrier between the fire and the box while also throwing heat back towards the cooking surface.
Essentially, everything about a commercial wood grill is built to survive what commercial kitchens throw at them. Grilling with wood is so versatile and offers various heat levels. You can have an extremely hot zone right above, while still having a lower radiant heat zone to finish thick slabs of meat. By using wood as your fuel source, you can control the heat distribution by moving the wood around. There is no slopping around or machine vibrating like you might experience with a commercial gas grill because a wood-burning grill has twice the mass of a standard grill.
The Flavor Starts With A Wood-Burning Grill
Don’t let the thought of running your restaurant off the grid stop you from purchasing a wood-burning grill. Not only does it make great business sense, but your customers can’t get enough of that sweet, smoky flavor you get from cooking with wood. Whenever you burn wood you are seasoning your food with organic compounds that simply can’t be replicated by gas or electricity.
It’s also a very aesthetically pleasing way to cook. There’s nothing like watching your food cook over an open flame. Wooden burning grills have come a long way since your grandfather used one to cook chops on the grill in his backyard.
Aztec Grills has been in the commercial wood grill business since 1982. We offer high-performance commercial grills that are specially designed for restaurants all over the USA. Our commercial grills can run on wood or charcoal, depending on your preference. What makes our grills unique is a one-of-a-kind airflow system that rivals the precision of traditional heating sources. Get the best of both worlds by exploring our site — come see why thousands of restaurants have chosen Aztec Grill.