Fast and furious
Southbend natural gas infrared broilers keep Manny's moving

Manny's Steakhouse in Minneapolis is more than an institution. It's an experience. At its heart are Manny's signature steaks, done to perfection on Southbend natural gas infrared broilers.

Fast, efficient operation.  Executive Chef Garth Thornton relies on five Southbend broiler units to maintain their busy pace. "It's fast and furious around here,"  he said. "We serve well over 500 patrons on a busy night, and 85 percent choose one of our fabulous steaks. So our Southbend broilers are the mainstay of our kitchen. They're in continual heavy use from start to close each night."

With their infrared capability, Southbend broilers pack concentrated power. Start-up takes just two minutes and they broil twice as fast as other broilers. For speed, efficiency and high output, they're a reliable standout. "I need to move fast," Thornton added. "These broilers can do 15 steaks in 12 minutes."  Rapid, high production broiling also saves two-thirds on energy costs over ordinary broilers.

Consistent, flavorful results. Infrared also is ideal for charring and searing meat. The intense energy quickly and evenly penetrates meat, locking in natural juices. "Our product consistency is important, especially for returning patrons. From 10-ounce fillets to a 48-ounce Porterhouse, our steaks plump up and look great on the plate,"  he said.

Easy cleaning and compact design. His staff appreciate the simple controls, easy-clean features and stackable design that makes the most of available kitchen space. Racks can be quickly adjusted and the sliding drawers cut down on burned hands.

 "I've used other types of broilers, but Southbend has been my top choice for 15 years,"  the chef concluded. "They let me run the restaurant the way I like to run it."