Grills for Poultry, Fish and Vegetables are an essential piece of professional restaurant kitchen equipment, ensuring the product’s characteristic grill pattern, juiciness and crust texture — a properly chosen grill allows you to prepare high-class meat, fish and vegetable dishes with precise heat control. BHS offers this equipment across Europe.
Choosing the right grill for poultry, fish and vegetables
Grills for Poultry, Fish and Vegetables are available in several types with different heat transfer mechanisms. Electric grill surface — a grill for poultry, fish and vegetables with a cast iron or stainless steel grill grate; electric heating element from below; all typical chicken fillets, fish steaks and vegetable slices. Gas grill surface — a grill for poultry, fish and vegetables with gas burners; faster heating and lower long-term energy costs; suitable for intensive production. Contact grill — a grill for poultry, fish and vegetables with double-sided heating surfaces; pizza, chicken fillet and vegetables are grilled on both sides simultaneously; faster cooking time. Salamander grill — a grill for poultry, fish and vegetables with a heat source from above; suitable for caramelising grill glazes, searing fish surfaces and grilling vegetables. Also check out the Gas Grill Surface.
Grill grates and heat intensity
The main production factor for Grills for Poultry, Fish and Vegetables is the grill grate material and heat intensity. Cast iron grates — a grill for poultry, fish and vegetables with a cast iron grate; excellent heat retention, creating a strong grill pattern; ideal for poultry and meat, but requires longer preheating. Stainless steel grates — a grill for poultry, fish and vegetables with a stainless steel grate; easier cleaning, quick temperature changes; suitable for vegetables and delicate fish. Rib profile — a grill for poultry, fish and vegetables with wider or narrower ribs on the grates; a wider profile burns deeper patterns, a narrower one creates a more delicate pattern on vegetables. Heat intensity — the operating temperature of a grill for poultry, fish and vegetables 200–320°C on the contact surface; higher temperature for faster surface searing, lower for slower, more even cooking.
Applications for poultry, fish and vegetables
Grills for Poultry, Fish and Vegetables use different techniques for different products. Poultry — a grill for poultry, fish and vegetables grills chicken fillets at high temperature for 2–4 minutes on each side; it is important to reach an internal temperature of +74°C; crispy exterior, juicy interior. Fish — a grill for poultry, fish and vegetables grills fish fillets on a well-heated grate for 2–3 minutes; fish tenderness is delicate and requires less pressure; salmon, tuna and sea bass are the most popular grilled fish. Vegetables — a grill for poultry, fish and vegetables grills courgette, peppers, aubergine and asparagus for 1–3 minutes; vegetables dry out faster than meat, so temperature control is necessary. Vegetable marinade — a grill for poultry, fish and vegetables coats vegetables with oil and spices before grilling; oil prevents sticking to the grates and improves caramelisation. Also check out the Rotisserie Grill.
Grill maintenance and HACCP
Grills for Poultry, Fish and Vegetables require regular maintenance for both flavour and hygiene. Grate cleaning — a grill for poultry, fish and vegetables cleans the grates after each shift with a grill brush; burnt residue is scraped off while the grates are still hot. Grease collection — a grill for poultry, fish and vegetables empties the grease collection tray after each shift; accumulated grease is a fire hazard. Deep cleaning — a grill for poultry, fish and vegetables cleans the interior once a week or less often with a commercial degreaser; it must be disconnected from the power or gas supply before cleaning. HACCP check — a grill for poultry, fish and vegetables checks the internal temperature of poultry with a probe thermometer; poultry tenderness must reach +74°C, fish +63°C. Also check out the Contact Grills.
HoReCa usage scenarios
A restaurant with an electric grill surface for poultry and fish — daily menu grill dishes prepared quickly and in consistent quality; the grill pattern on chicken fillets is a visual quality indicator. A hotel breakfast buffet with an electric grill for vegetables — grilled tomatoes, courgettes and peppers offered on a hot buffet. Catering with a gas grill surface — fast heating; the gas grill produces more heat intensity for events with a large number of guests; grill dishes served directly from the grill.
Frequently asked questions
What temperature is required in a professional grill for poultry and fish? A grill for poultry, fish and vegetables grills chicken fillets at a grill surface temperature of 200–250°C for 4–6 minutes on each side; fish fillets at 200–220°C for 2–3 minutes; vegetables at 180–220°C for 1–3 minutes; the internal temperature must be checked with a thermometer. Check out the Grills range.
Is a contact grill or a surface grill better for poultry and fish? A grill for poultry, fish and vegetables with a contact grill and double-sided heating reduces cooking time by half and ensures a grill pattern on both sides; a surface grill is more suitable for thicker poultry and whole fish fillets that require a slower cooking process. Also check out the Electric Grill Surfaces.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
