Its shared equipment so the effect is the same (grill/broil). I believe you have to hit around 1600F to denature the proteins so "ash" is really more like "cris

Its shared equipment so the effect is the same (grill/broil). I believe you have to hit around 1600F to denature the proteins so "ash" is really more like "crispy protein". If you look at the output side you'll see some pretty tasty carmelized beef stuff, so you're 100% correct, they'd have to dedicate a lane...