Nothing in the kitchen uses more energy than the broiler. Generally broilers get turned on in the morning and stay on through the evening dinner crowd. To help minimize that huge energy cost Royal introduced the “Thermostatically Controlled Infrared Hooded Broiler.” To start with, the RIBT’s infrared burners provide intense heat yet use less gas than traditional burners. Consequently, the unit can produce more product during a given time period. In off-peak hours, a built-in thermostat can be set to maintain a designated temperature at the cooking surface and the hood can be closed to capture the existing heat. According to independent lab testing (via Fishnick.com / Food Service Technology Center) the unit produces 24% more food product while reducing energy 22.9%.