| There are some basic considerations you need to | | | | partially or fully cook the product before hand and then |
| take into account when selecting concession | | | | throw it back on the grill for a couple minutes when a |
| equipment for a hot dog and sausage vendor | | | | customer orders it. Cooking time is a definite |
| operation. A lot of choices will depend on whether you | | | | advantage of char broilers over other cooking |
| are a mobile (temporary) or permanent operation. | | | | methods and you can cook to order with it if you are |
| What works well on a cart might not work as well in a | | | | so inclined. A char broiler is a great option for mobile/ |
| professional sports venue. Some of the basic | | | | cart vendors because they operate on gas. Roller grills |
| concession equipment and supply items to consider | | | | are an option to consider if you are going to offer |
| are cooking equipment and condiment dispensers. | | | | customer self-service. The rolling motion can also be |
| Permanent concession vendors generally have more | | | | attractive to customers. Don't forget that a sneeze |
| options when it comes to equipment that is suitable for | | | | guard might be necessary depending on local health |
| cooking and heating hot dogs and sausages. The four | | | | codes. A third option is a hot dog steamer which gives |
| main options are char broiler grills, roller grills, hot dog | | | | the âtraditionalâ hot dog taste and |
| steamers, and hot dog broilers. Each one has | | | | consistency by steam cooking the product. These can |
| advantages and disadvantages. A char broiler grill is | | | | also be used to keep buns fresh and from drying out. |
| good if you would like something that can both cook | | | | The last major type of cooking equipment is a hot dog |
| and relatively quickly reheat your products. Since it | | | | broiler. These utilize a rotating rotisserie design to cook |
| takes about 5 minutes to cook a raw bratwurst or | | | | the hot dogs. |
| sausage on the grill, a common practice is to either | | | | |