A corn roaster is a machine that uses charcoal or liquid petroleum gas to roast corn in large quantities. The corn is cooked by steam, and the husks are removed after roasting. The roaster requires a vehicle to transport and is operated by loading and unloading the corn. The cooked corn is dipped in butter and seasoned before being served.
A corn roaster is a machine used to roast corn in large quantities. Typically found at trade shows and large gatherings, a corn roaster uses charcoal or liquid petroleum gas (LP) to roast the corn as it circles the cooking element. The corn is placed in the roaster after being moistened with water; this water forms steam which actually cooks the corn and keeps the ears from burning. The corn is loaded into the rotisserie with the husks remaining on the ear and is husked or hulled after being roasted. The husked corn is commonly dipped in a vat of melted butter and seasoned to the diner’s taste with salt, pepper, and a host of flavorful concoctions.
Most roaster models require a truck or other type of vehicle to tow the device to a destination. Made of heavy, flat steel, the rotisserie incorporates an electric motor to rotate the rotisserie chain belt around the rotisserie heating element through the use of chains and sprockets. The chain belt is designed with small pouches that are sized to hold an ear of corn upright and against the chain belt as it rotates. The speed of the rotisserie works in such a way that a single pass around the rotisserie results in a fully cooked ear of sweet corn.
The person operating the rotisserie is responsible for both loading and unloading the corn in a typical arrangement. In some large premises, the roaster may be manned by three or more workers. The worker loading the corn first removes the husk from the ear of the corn and then removes much of the silk before placing the husk back over the ear to protect it from burning. The ear is then inserted into the roaster to begin the roasting cycle. The large burners burn LPG gas on wooden blocks used to flavor the corn, while the charcoal models use wood in the charcoal chamber.
As the ears of corn make their way to the top of the corn roaster, workers wearing heat-resistant gloves to protect against burns on the roaster or corn remove the ear from the chain belt and strip the husk from the ear of corn. The operator then wraps a napkin around the small piece of stalk attached to the ear and tilts the ear upside down and dips it into the vat of melted butter. The corn is then allowed to drip momentarily before being delivered to the consumer. The corn is then covered in salt or their chosen spice and consumed by the consumer, fresh from the roaster.
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