Commercial Charbroilers

Frequently Asked Questions About Charbroilers:

What size is right for me?

The size charbroiler you need depends upon the size of your restaurant, your menu, and how much hood space you have available. Generally, a charbroiler 24" or smaller will accommodate a restaurant under 30 seats; a 24"-30" charbroiler should accommodate 30-50 seats; a 36" broiler should accommodate 50-70 seats; above 70 seats, a 36"- 48" charbroiler is recommended.

Radiant or Lava Rock?

Gas charbroilers use several different char materials, including charcoal, lava rock, ceramic briquettes and radiants. Lava rock imitates the properties of coal or wood embers. Radiant charbroilers use metal radiants to transfer heat, and while no coal is used, most agree that radiant broilers still impart char-broiled flavor.

If you're using a lava rock or a radiant charbroiler, there's going to be little difference in food taste, but radiant broilers are more durable than lava rock charbroilers. Radiant charbroilers will cook faster and cleaner than lava rock charbroilers due to higher BTU output, and they'll be much easier to clean.

Which is more consistent?

Radiant charbroilers allow you to control the burners separately so you can even out the heat across the cooking surface. With charcoal and lava rock, even cooking can be more of a challenge.

Which is best for flavor?

When meat juices and fats drip down onto the radiant heat source, a flare up occurs. The smoke from this flare gives your food that "backyard BBQ" flavor.

Which is more expensive?

Radiant charbroilers are generally more expensive up front because they come with thicker grates, they're easier to use, easier to clean, and they tend to last longer.