Culinary Connections

What is the difference between a Radiant Conveyor Toaster and a Bun Grill/Contact Toaster?

There are several differences between the two types of Toasters; the main areas of differentiation are in application and technology used for each.


Bun Grill/Contact Toasters are very popular foodservice equipment for restaurants that serve products requiring a unique flavor for their buns or no longer wish to heat their buns on the griddle. Food service operations that use this type of commercial kitchen equipment include restaurants that specialize in ribs and pulled pork sandwiches and all types of burgers. Radiant Conveyor Toasters are the most eficient means for dry toasting large quantities as quickly as possible.

• Radiant Conveyor Toasters are for dry toasting only and use a conveyor assembly and radiant heat within the toasting chamber to toast various types of bread. Also, the product being toasted will ride on the conveyor belt and not touch any elements.











• Bun Grill/Contact Toasters are designed for buns, and for wet or dry toasting depending on the needs of the end user. Utilizing "finger" conveyor technology that determines just the right amount of pressure to apply to the product, Bun Grill/Contact Toasters will slide the bun down the length of a solid, heated platen to toast and, when wet, caramelize the buns for a perfect buttery exterior and a warm, moist interior.

HOW DO THEY WORK?

• Bun Grill/Contact Toasters are easy to use! For wet operation, simply fill the butter tray with a "Whirl" type of imitation butter, turn the unit on, allow it to come to temperature (indicator light will turn off when unit is at temperature), touch the buns to the wheel and toss them, flat side out, against the feeder rack. The toaster will do the rest!

• For dry operation, a Teflon Sheet or restaurant pan will need to be used. Place it against the back of the platen; lock it in place and go!

HOW DO YOU CLEAN & MAINTAIN UNIT? 

As with all of your kitchen cooking equipment, the end user should maintain the following 3-step maintenance procedure as for maximum results:

• Clean the Conveyor every night. Place the conveyor in a 3-compartment restaurant sink along with degreaser and let soak over night. The next morning, take the conveyor out of the sink and use a steel brush to scrub between the bun weights. Scrub the chains thoroughly. Rinse off well. Sanitize. Oil the chains on both sides using fryer oil.

• Oil the conveyor chains every day. Use gas deep fryer oil - don't use bun oil as this will coagulate and cause the chains to bind on the sprockets of the conveyor assembly.

• Clean the Grill Plate every day. To accomplish this, take a squeeze bottle and fill with fryer oil (not hot) and squeeze on the grill plate. Take a green plastic Scotch-Brite pad and wipe the grill plate down, cleaning the bread crumbs off and any other baked on residue. When done, squeeze more fryer oil to coat the grill plate entirely. Add the conveyor and front panels back on and you are ready to go! Another great way to clean the conveyor is to simply place it in the fryer when doing a boil-out - most restaurants will do this on a weekly basis.