In a busy commercial kitchen, seconds between order and delivery are everything. When a deck oven or griddle sits idle, waiting to climb back to temp, you lose those seconds—again and again. Preheat lag and uneven heat lead to inconsistent bakes, last-minute adjustments, and tickets backing up. We built our auxiliary heating halogen bulbs to cut that delay right at the source. What matters, technically These bulbs throw short-wave infrared energy straight into the steel, not into the air around it. That gives you fast, directional heat that works alongside the main griddle burner. Typical units run on 240V for a stable power draw, and we spec quartz halogen elements that hold output through repeated on/off cycles. The filament geometry and reflector pattern focus the heat so the hottest zones line up with the cooking surface, not the frame. You get full-temperature recovery in minutes instead of tens of minutes, and consistent surface readings that translate to predictable sear and crust development. Here’s why it plays well in real service. When installed as an auxiliary zone, the bulb holds the griddle surface at temperature during lulls, so the next ticket hits immediately. You cut preheat wait time, smooth out peak service, and keep quality steady when the rush hits. Energy use drops because you’re not over-firing the main burner just to make up for heat loss. For bakery deck ovens and high-volume griddles, that means faster turnaround, fewer underdone or overdone items, and a calmer line. A few things to get right Auxiliary halogen bulbs perform best when they’re matched to the equipment footprint and the control strategy. They need proper mounting clearance to avoid hot spots, and they must be wired to a thermostat or control that can cycle them without overshoot. Operating voltage and connector type have to line up with your unit. Plan on routine inspection of the bulb and socket. High heat and grease exposure will shorten service life if the assembly isn’t kept clean.