Roasting Corn

 

Roasting corn is best learned with lots of practice. The tips and procedures listed here make no attempt at teaching you everything that you will need to know. These are just guidelines designed to give you an idea of how the process works.

 

Safety

Ø      Safety is the key to success with any roasting machine.

Ø      These machines are not intended for anyone under the age of 18 years old to operate.

Ø      Do not touch the unit without heavy gloves on while the unit is in operation or during warm up period and cool down period.

Ø       Do not put product in the cooking chamber or remove product from the cooking chamber without heavy duty gloves.

Ø      Do not attempt to light the unit without gloves on.

Ø      Use a long fireplace lighter to light your unit, do not use matches or pocket lighters.

Ø      Keep propane bottles as far away from the firebox as possible.

 

 

OK, lets get started with the basics; you will need to familiarize yourself with the machine before you start the roasting process.

The Firebox

Ø      Your unit is equipped with a high pressure burner. The burner has a rating of 145,000 Btu’s. This is based on using the high pressure regulator and a minimum of 6 lbs pressure. The burner will not operate correctly at a low pressure.

Ø      The firebox is the heat source for your unit and requires plenty of oxygen to burn correctly; this is why there are several large holes in the bottom of the firebox.

Ø      The firebox gets extremely hot, always use caution when moving around this area.

Ø      Your unit comes with a high pressure hose and regulator, the more you open the regulator the more gas gets to the burner. Practice making this adjustment with no flame on. In other words, get used to the valve and tank adjustments before you attempt to light your burner.

 

Inside the cooking chamber

Ø      There are eight trays in your unit; each tray is designed to hold up to 15 ears of corn—depending on how you lay them in.

Ø      There are several vents in your cooking chamber leading from the fire box. This allows the heat into the cooking chamber and cooks your product.

Ø      The hottest part of your cooking chamber is near the back wall by the firebox.

 

Motor and handle

Ø      The motor on the units runs at a slow 1RPM. The motor does not need to be running to cook corn. You decide if you want the motor running while cooking.

Ø       While the motor is attached to the center rod you will not be able to turn your trays with the handle.

Ø      The motor is easily disconnected from your center rod with the proper tool; you only need to remove the connecting bolt that is closest to the cooking chamber. This will allow the trays to move freely in the cooking chamber.

Ø      The handle is designed to be removed; this prevents damage during shipping to you and allows you the choice of leaving the handle on or off.

 

 

 

Now that you have a basic idea of what does what lets cover the aspect of actually roasting corn.

 

1.       Attach the valve to the unit; this will require a large wrench to tighten the valve.

2.       Attach the regulator to the propane tank; remember that the threads on all propane tanks are backwards. Counter clockwise to tighten and clockwise to loosen.

3.       Open the brass valve on the corn roaster fully.

4.       Open the regulator approx. 1 and ½ turns to start.

5.       Put on gloves at this point.

6.       Light a piece of paper and put it inside your firebox as close to the burner as you can get it.

7.       Stand back and slowly, very slowly open the valve on the propane tank.

8.       At this point the burner will light, and then you can close the door to the firebox.

9.       Adjust the burner to desired level; the adjustments are made with the regulator and propane tank valves.

10.  Let oven heat to operating temperature (approx. 425 to 475 degrees), this usually takes approx. 15-20 minutes.

11.   If the unit is not reaching the operating temperature, turn up the heat using the regulator.

12.    Fill as many trays as you would like, remember that the hottest part of the chamber is in the back.

13.   If you are using the motor to turn the trays all of the time this will not make a difference on which tray product is removed first. If you only use the motor to load and unload you will need to remember which tray was first.

14.   With conditions being perfect, your corn will cook in approx. 15-20 minutes. Start checking the corn after about ten minutes.

15.   The outside of the husk will start to turn dark brown and the kernels will become a darker shade then you started. The best test to see how much the product is done is to grab one and bite into it.

16.   We recommend that you cook one to three cases for practice before you do your first event. Put just a few in each tray when you practice so you see how the entire operation works.

17.   Recommended condiments are as follows; pepper, salt, squeeze butter or butter substitute, an inexpensive liquid hot sauce (Tapatio is what is used here), lime pieces, napkins, hot dog trays for the corn. Your customers will tell you exactly what they want but this list should cover most of them.

 

 

 

Some tips for success that we have learned

 

  1. Use a medium sized ice chest for all of the cooked corn and keep it in them after you remove from the oven. This will allow the person doing the cooking to get some product ahead for the rush crowd and will enable you to stop cooking if sales are slow. The corn in the ice chest will stay nice and hot for approx. 1 hour. Make sure that the product is rotated in the ice chest; freshly roasted corn on the bottom or use 2 separate ice chest (smaller ones).
  2. Do not let your customers put on there own butter, this will cost you lots of money and create a very large mess on the ground. Put the butter on when you hand them the corn.
  3. The hot dog trays are less expensive than paper plates and will allow your customers to put condiments on there corn. This will save you money on condiments since they will be able to roll the cob in the hot dog tray to refresh the condiments.
  4. Keep all customers away from the corn roaster firebox.
  5. Set up a separate table for your condiments away from the serving area, this will allow you to sell more corn to more customers.
  6. Clean and replenish the condiment table regularly.
  7. Have plenty of heavy duty gloves for the person that is actually cooking the corn since the gloves will become hot at times. We have found that the long welding gloves work the best for loading and unloading of corn.
  8. Have a trash can out for your customers and empty is regularly. Also have a separate trash can or way to dispose any trash you may create.
  9. If you cover the condiment table, use only a plastic table cover to make it easier to clean.

 

 

 

Care and Maintenance of your corn roaster

 

Ø      Your corn roaster is made with metal, since metal is porous it will need to be seasoned. Season the inside of your unit before you cook your first batch.

Ø      We suggest using the spray cans of vegetable oil.

Ø      The outside is painted with 1000 degree high temp paint. However the paint needs to be heated to 400 degrees for 20-30 minutes to seal it. This will happen the first time you cook with your unit.

Ø      Repaint your unit whenever necessary, this will always keep it looking nice.

 

 

 

 

Good luck with your new unit.

 

Robert and Derryl

AZ Roaster Sales and Rentals

Tucson, AZ

520-825-8717

www.chileroastersonline.com