Your Guide to Commercial Char Broil Grills

August 9, 2025

A commercial char broil grill is so much more than a piece of cooking equipment. For many professional kitchens, it's the beating heart of the operation, the one piece of gear responsible for that authentic, smoky flavor that defines a menu and keeps customers loyal. Choosing the right one—whether that’s a gas, electric, or infrared model from our wide selection—is a huge decision that ripples through everything from food quality to your bottom line.

Why a Charbroiler Is Your Kitchen's MVP

In any restaurant, some equipment just does a job, while other pieces are foundational. They don't just perform a task; they define the entire culinary experience you're selling. A commercial charbroiler is one of those cornerstone pieces, a true workhorse for creating signature dishes with that unmistakable, flame-kissed flavor.

Think of it as the central pillar holding up your menu's identity. The intense, direct heat from a charbroiler creates that perfect, mouth-watering sear, locking in juices and painting on the iconic grill marks customers instantly recognize as fresh, high-quality food. This isn't just about cooking; it's about crafting an experience that gets people talking and brings them back through your doors.

The Char-Broil brand has been a giant in this space for decades. Founded way back in 1948, they basically pioneered modern grilling in the U.S. with their first cast iron charcoal grill. They were quick on their feet, rolling out electric models by 1950 and gas grills by 1966, becoming a household name with game-changing tech like their TRU-Infrared™ system.

The Core Technologies Powering Your Menu

The technology you choose for your charbroiler is a critical decision. It directly impacts your kitchen's workflow, the consistency of your food, and even your monthly utility bills. Each type brings its own unique strengths to the line, so it's all about matching the equipment's superpowers to your restaurant's specific needs. We offer a wide selection of commercial charbroilers to ensure you find the perfect match.

The right charbroiler isn't just an expense; it's an investment in flavor, efficiency, and happy customers. The technology you choose directly shapes the taste and texture of your most important dishes.

Getting a handle on these core technologies is the first step toward making a smart, informed decision for your business.

Gas Charbroilers: These are the traditional powerhouses. They're famous for generating intense, immediate heat and delivering that classic, smoky "flame-broiled" taste. If you run a high-volume steakhouse or burger joint that lives and dies by authentic, open-flame flavor, this is your go-to.
Electric Charbroilers: Offering incredible precision and consistency, electric models are a perfect solution for kitchens where gas lines are a no-go. They give you fantastic temperature control, which means every single dish comes out cooked to the exact same standard, every time.
Infrared Charbroilers: This is the high-tech option. Infrared uses radiant heat to cook food directly, which means faster preheating, way fewer flare-ups, and exceptionally juicy results. For any kitchen looking to maximize speed and moisture retention, infrared is a total game-changer.

Ultimately, the charbroiler you pick becomes a strategic asset. It doesn't just dictate how you cook, but also how efficiently your kitchen runs when service gets crazy. This guide will walk you through everything you need to know to find the perfect model for your culinary vision.

Choosing Between Gas and Electric Charbroilers

Stepping into the world of commercial charbroilers means making a foundational choice for your kitchen, a decision that will shape your menu's flavor and your daily operations. The two main contenders, gas and electric, each bring a completely different set of strengths to the table. Our selection includes premier options in both categories.

Think of it like choosing between a high-performance muscle car (gas) and a precision-engineered electric vehicle (electric). Both are absolute powerhouses, but they deliver their performance in vastly different ways. This isn't just about how you cook; it's about matching your equipment to your culinary vision, your kitchen's infrastructure, and your operational flow.

The Raw Power of Gas Charbroilers

When you think of that classic, flame-grilled flavor, you're thinking of a gas charbroiler. They are the undisputed champions of the quintessential steakhouse sear and the smoky char on a perfectly cooked burger. This is their main draw—that authentic, robust flavor profile that's nearly impossible to fake.

The power of a gas char broil unit comes from its direct flame, which heats up radiants or briquettes. As meat juices drip onto these super-hot surfaces, they instantly vaporize into flavorful smoke that infuses right back into the food. This is the exact process that creates the "backyard barbecue" taste customers know and love.

But harnessing this kind of raw power comes with a few operational realities.

Ventilation is Non-Negotiable: Gas units crank out serious heat, smoke, and carbon monoxide. You'll need a robust, Type I commercial ventilation hood to meet safety requirements and local fire codes.
Utility Planning: A professionally installed gas line with enough capacity is a must. This can be a significant upfront cost, especially in older buildings not set up for gas cooking.
Heat Management: These units throw off a tremendous amount of ambient heat, which can make your whole kitchen line feel like a furnace. Smart kitchen design is crucial to keep things comfortable.

For restaurants where that smoky, flame-kissed flavor is a core part of the brand, the benefits of a gas charbroiler almost always win out.

The Precision and Consistency of Electric Charbroilers

While gas models bring the fire, electric charbroilers deliver unmatched precision and consistency. These units use powerful heating elements to provide steady, even heat across the entire cooking surface. This gets rid of the frustrating hot and cool spots you often find on gas grills.

What does that mean for you? Every steak, chicken breast, or veggie skewer is cooked to the exact same doneness, every single time. That level of control is a huge win in a fast-paced kitchen where consistency is everything. You set the temperature, and the char broil unit holds it steady. It makes training new staff a breeze and guarantees your 100th order of the night is just as perfect as your first.

For kitchens with gas restrictions or those who put a premium on repeatable results and ease of use, electric charbroilers offer a modern, efficient, and incredibly reliable solution. They are the go-to choice for achieving consistent quality across a diverse menu.

Electric models also have a real edge when it comes to installation and day-to-day use.

Simpler Installation: No gas lines means installation is usually faster, cheaper, and more flexible. This makes them perfect for spots where gas is a no-go, like some food courts, historic buildings, or food trucks.
Energy Efficiency: Modern electric charbroilers are built for efficiency. They often preheat faster and bleed less ambient heat into the kitchen than gas models, leading to a more comfortable workspace and potentially lower utility bills.
Easier Cleanup: With no open flames or complex burners to deal with, cleaning is generally much more straightforward. Many models have removable elements and drip trays that make the daily cleanup routine a lot less painful.

While they might not create the exact same smoky flavor as gas, the sear and grill marks from a quality electric unit are still outstanding. If you want to dive deeper, you might be interested in our guide on getting fired up about commercial charbroilers, which gets into more of the nitty-gritty.

Ultimately, the choice between gas and electric is a strategic one that comes down to the unique needs and goals of your restaurant.

The Power of Infrared Charbroil Technology

Infrared isn't just another buzzword on a spec sheet; it's a completely different way to grill that can give you a serious competitive edge. While your standard gas and electric charbroilers cook with convection—heating the air around the food—infrared technology cuts right to the chase. For any kitchen obsessed with speed, consistency, and top-tier quality, it’s a total game-changer, and we carry top models for your restaurant.

Here’s a good way to think about it: imagine the difference between sitting in a hot sauna and standing directly in the sun. The sauna (convection) heats the air, which then slowly warms you up. The sunlight (infrared), on the other hand, sends radiant energy that hits you directly and warms you instantly. An infrared char broil grill does the exact same thing, using intense radiant heat to cook the food itself, not the air.

This direct energy transfer is incredibly efficient, leading to some pretty dramatic drops in cooking times. Food cooks faster and more evenly, with some studies showing infrared can be up to 35% faster than old-school methods. For a restaurant with a packed dining room, that means getting plates out quicker and turning more tables during a busy rush.

Unlocking Juicier Results and Unbeatable Efficiency

One of the biggest wins with infrared cooking is its amazing ability to lock in moisture. Because it cooks with such intense, direct heat, there’s simply less time for the natural juices in meats and vegetables to steam away. This process slashes moisture loss, often keeping up to 30-35% more moisture in the food compared to traditional grilling. The result? Steaks that are consistently juicier, chicken that’s more succulent, and fish that’s perfectly tender and flavorful.

That efficiency also hits your bottom line. Infrared charbroilers get up to temperature in a fraction of the time and burn way less energy to stay hot. In a busy kitchen, this translates to lower utility bills and a much more comfortable workspace, since less heat is being wasted into the air.

The core advantage of infrared technology is its precision strike. By cooking the food directly with radiant waves, it creates a powerful, uniform sear that locks in flavor and moisture, delivering a higher quality product with remarkable speed.

The very design of an infrared char broil unit also helps tackle one of the biggest headaches in a professional kitchen: flare-ups. When drippings fall, they hit a super-heated surface and are instantly vaporized, creating a flavorful smoke instead of a raging fire. That means less unwanted char, more consistent cooking, and a safer line for your crew.

The High-Volume Kitchen Advantage

When you’re in a high-volume setting, the perks of infrared technology really start to stack up. That speed and consistency become priceless when the order tickets are flying.

Rapid Heat Recovery: Drop a cold steak on a regular grill, and the grate temperature plummets, taking precious time to recover. Infrared systems bounce back almost instantly, making sure the next batch gets the same powerful sear as the first.
Perfectly Even Cooking: Infrared emitters deliver true edge-to-edge heat, getting rid of the hot and cold spots that plague other grills. This guarantees that every item cooks uniformly, whether it’s dead center or tucked in a corner.
Versatile Menu Applications: This tech is great for more than just steaks. It’s perfect for creating that deep, crusty sear on a thick-cut ribeye while keeping the inside perfectly rare. But at the same time, its controlled heat is gentle enough for delicate items like fish fillets or asparagus, cooking them fast without destroying them.

An infrared char broil grill is a strategic move for any kitchen that refuses to compromise on quality, even when slammed. It’s a powerful mix of speed, efficiency, and better results that can give your menu a real leg up on the competition.

How to Select the Right Char Broil Model

Choosing the right commercial char broil model isn't just about ticking boxes on a spec sheet. It's a strategic move that shapes your menu's signature flavors and sets the entire pace for your kitchen. Getting it right means looking past the stainless steel and matching the machine's heart to your restaurant's soul.

This decision comes down to a few critical factors: the unit's physical size, the materials it's built from, and how your team will actually control it during the chaos of a busy service. Your menu is your north star here. A high-volume steakhouse has a completely different set of needs than a fast-casual spot grilling chicken for salads and sandwiches. Let's break down what really matters so you can invest in a true kitchen workhorse.

Matching Grill Size and Capacity to Your Demand

First things first: size. A charbroiler that’s too small will instantly become a bottleneck, leaving tickets piling up and your line cooks drowning. On the flip side, an oversized unit is just a waste—sucking up energy, hogging precious line space, and burning a hole in your capital budget. The goal is to find that perfect "just right" fit.

To nail down the right size, you need to be honest about your peak demand. How many burgers, steaks, or skewers are you slinging during your busiest hour? A great rule of thumb is to calculate the cooking area you'll need in square inches and find a model that can handle that volume without turning into a crowded mess. A grill packed too tightly steams food instead of searing it, which kills the texture and flavor you're working so hard to create.

Ask yourself these questions:

Menu Mix: What percentage of your sales will actually hit the grill?
Peak Volume: How many items will you be cooking at the same time on a slammed Friday night?
Kitchen Footprint: How much real estate on your cook line can you realistically give up?

Answering these honestly will lead you to a charbroiler that works for you, not against you, when the pressure is on.

Understanding Grate Materials and Control Types

The little details of a char broil grill's design have a huge impact on your food and your kitchen's daily grind. Two of the most important features to get right are the grate material and the control type.

Grate material is all about the sear marks. Cast iron grates are the old-school champions, loved for holding onto heat like nothing else and branding food with those thick, classic grill lines. They need a little love—regular seasoning is a must to keep rust away—but the payoff is a cooking surface that chefs swear by. In the other corner, stainless steel grates are the modern workhorses, praised for being tough as nails and a breeze to clean. They won't give you the same heavy sear, but they heat up fast and fight off corrosion.

The controls are just as important. Manual controls are straightforward and simple, giving experienced chefs direct, hands-on command over the flame. However, thermostatic controls bring precision to the party, letting you set and hold an exact temperature. This kind of consistency is a godsend for training new staff and ensuring every single dish comes out perfect.

The choice between grate materials and control types really gets to the heart of your kitchen's philosophy. Are you all about that classic, rugged sear from cast iron, or do you prefer the set-it-and-forget-it reliability and easy cleanup of stainless steel? Do you want the direct feel of manual knobs or the repeatable precision of a thermostat?

Comparing Features for Your Commercial Kitchen

Sometimes, seeing everything side-by-side just makes it click. When you're weighing the options, it helps to see how the different charbroiler technologies stack up on the factors that matter most to a working kitchen.

As you can see, while traditional gas gives you a great balance of heat and operating cost, infrared technology is the clear winner for pure speed and searing power, making it a beast for high-volume operations.

To dig a little deeper, here’s a table that breaks down the key features of our gas, electric, and infrared models.

Commercial Charbroiler Feature Comparison

This table helps illustrate where each type of charbroiler really shines, connecting its features to the kinds of food and kitchens it serves best.

Feature	Gas Charbroiler	Electric Charbroiler	Infrared Charbroiler
Flavor Profile	Classic, smoky "flame-broiled" taste from vaporized drippings.	Clean, pure sear with distinct grill marks but less smokiness.	Intense, clean sear that locks in juices; minimal smoke.
Heat Control	Good, with manual or thermostatic options. Can have hot spots.	Excellent precision and even heat distribution across the surface.	Superior, with extremely fast temperature recovery and even heat.
Ideal Menu	Steaks, burgers, and items where authentic char flavor is key.	Chicken, fish, vegetables, and kitchens requiring consistency.	High-end steaks, delicate seafood, and high-volume operations.
Kitchen Type	Traditional restaurants, steakhouses, burger joints.	Locations with gas restrictions, food courts, institutions.	Fine dining, high-volume restaurants focused on speed and quality.

Ultimately, making the right choice isn't so complicated. By breaking the decision down into these key steps—sizing up your demand, picking the right materials, and understanding the core technology—you can confidently choose a commercial charbroiler that will become a profitable and reliable cornerstone of your kitchen. For a more comprehensive look, you can learn more about the ins and outs of commercial charbroilers in our detailed guide.

Essential Maintenance and Safety Protocols

A commercial char broil grill isn't just another piece of equipment; it's a serious investment that often becomes the heart and soul of a kitchen's output. To protect that investment, you need more than just a quick wipe-down at the end of the night. A real plan for maintenance and safety is non-negotiable.

Consistent care does more than just make the grill last longer. It's what prevents dangerous grease fires, guarantees your food is safe and delicious, and keeps the unit running at the high level needed to produce those perfect char-marks your customers expect. Skipping these steps is a fast track to inconsistent food, expensive breakdowns, and serious safety risks.

Building Your Cleaning Routine

Let's be clear: a clean charbroiler is all about flavor and function. Caked-on, carbonized gunk from last week's service will absolutely transfer a nasty, rancid taste to a fresh piece of fish or a premium steak. A disciplined cleaning schedule—broken down into daily, weekly, and monthly jobs—is your best defense.

Daily Tasks (End of Every Shift):

Scrape the Grates: While the unit is still warm (but not blazing hot!), use a heavy-duty grill brush to knock off all the food debris. This is the single best way to prevent that crud from baking on permanently.
Empty Grease Trays: This isn't just a cleaning task; it's a critical fire prevention step. Get that grease out and dispose of it properly, following your local health codes.
Wipe Down the Exterior: A quick wipe of the stainless steel surfaces keeps your kitchen looking professional and prevents grease from eating away at the finish.

Weekly Tasks (The Deeper Clean):

Soak and Scrub Grates: Pull the grates off and let them soak in a good degreaser before giving them a serious scrub. For cast iron, this is also when you'll want to re-season them with a thin coat of oil and a little heat.
Clean the Radiants: With the grates out of the way, you can get to the radiants or briquettes underneath. Brush off all the carbon buildup to make sure heat is spreading evenly.
Inspect Burners or Elements: On a gas char broil grill, check the burner ports to make sure they aren't clogged. On an electric model, give the heating elements a once-over to look for damage.

Monthly Tasks (The Thorough Inspection):

Check All Connections: For gas units, inspect the gas hose for any cracks or leaks (the soap bubble test is great for this). For electric models, check the power cord and plug for any fraying or damage.
Deep Clean the Interior: Once the unit is completely cool and disconnected from its power source, it's time for a deep clean. Get inside the firebox and clear out all the accumulated ash and grease.

A well-maintained charbroiler is a reliable one. Think of these cleaning routines not as chores, but as insurance for your equipment’s longevity and your kitchen’s consistent output.

Non-Negotiable Safety Protocols

Beyond keeping things clean, running a commercial charbroiler safely demands following some strict rules. These aren't just suggestions; they are the bedrock practices that protect your staff, your customers, and your entire business from fire and carbon monoxide exposure.

Proper training is your first line of defense. Every single person who touches that char broil grill needs to know the right way to start it up, shut it down, and spot a potential hazard before it turns into a full-blown emergency.

Ensuring Proper Ventilation and Fire Suppression

Of all the safety systems, proper ventilation is probably the most critical. These machines produce a massive amount of heat, smoke, and grease-filled vapor that has to go somewhere—and that "somewhere" can't be your kitchen or dining room.

Commercial Hood System: Your charbroiler absolutely must be installed under a Type I commercial kitchen hood. This is the only system designed to effectively capture and exhaust the intense heat and greasy fumes.
Fire Suppression Integration: That hood should have a built-in fire suppression system with nozzles aimed right at the cooking surface. This is your primary defense against a grease fire. Regular, certified inspections of this system are required by law for a reason. A kitchen fire can be devastating, and over 60% of them start with the cooking equipment.

These systems are designed to work together to keep everyone safe. Cutting corners on ventilation or fire suppression isn't just a code violation—it's actively gambling with people's lives and your livelihood. By making these maintenance and safety steps a priority, you ensure your char broil grill remains a productive asset, not a dangerous liability.

Explore Our Premier Commercial Char Broilers

Knowing the difference between charbroiler types is one thing, but seeing how they actually perform on the line is where the real learning happens. This is where theory meets reality. We offer a wide selection of commercial charbroilers built to handle the intense demands of any professional kitchen, from a high-volume steakhouse to a nimble food truck.

Think of our collection as the bridge from understanding concepts to taking action. We've organized our best models into the three core categories: powerful gas units for the traditionalists, precise electric grills for modern kitchens, and ultra-efficient infrared systems for restaurants that refuse to compromise on speed or quality.

High-Performance Gas Char Broilers

For chefs who believe that authentic, smoky flavor can only come from an open flame, our gas charbroilers are the undisputed kings. These units are built for pure power and delivering that classic, flame-kissed taste that makes a burger or steak truly memorable. We prioritize models with heavy-duty radiants that spread heat evenly and minimize those pesky flare-ups.

Our selection includes compact countertop gas models that can bring that essential char-grilled character to a kitchen where every inch of space counts. It delivers all the cooking power you need without hogging your line, making it a perfect fit for a tight, bustling operation.

The true value of a great gas charbroiler is its ability to consistently create that sought-after, flame-kissed flavor customers crave, turning first-time visitors into loyal regulars.

You can't talk about gas grills without mentioning Char-Broil. Through its parent company, W.C. Bradley Co., the brand sells more gas grills than anyone else in the U.S., cementing its spot as a true industry leader. This position is built on a long history of smart acquisitions and reliable cooking equipment, including a new all-electric brand launched in 2023 that continues a legacy of electric grilling products dating all the way back to the 1950s.

Precise Electric and Cutting-Edge Infrared Systems

Modern kitchens are all about precision, safety, and operational flexibility. Our lineup of electric and infrared charbroilers is engineered to meet these demands head-on, offering powerful and smart alternatives to traditional gas setups.

Electric charbroilers offer unmatched temperature control. This makes them perfect for delicate items like fish or for kitchens where absolute consistency is the name of the game. Best of all, they remove the hassle of gas lines and complex ventilation, offering a plug-and-play solution for locations with strict building codes.
Infrared charbroil systems are the pinnacle of grilling tech. These models solve two of the biggest headaches in high-volume kitchens: slow ticket times and inconsistent food quality. An infrared unit slashes energy costs with its efficiency and produces juicier, more succulent food by locking in moisture. It's a direct investment in faster service and a better final product.

To help you sort through our wide selection of commercial charbroilers, we've put together detailed product pages and comparison tools on our site. It’s a fantastic resource for comparing specific features and finding the perfect unit for your restaurant.

Answering Your Top Charbroiler Questions

When you're looking to add a charbroiler to your kitchen lineup, a few questions always bubble to the surface. Getting solid, real-world answers is key to making a choice you'll be happy with for years to come.

So, let's tackle the big ones.

Which Charbroiler is Easiest to Clean?

This is a huge one, and for good reason—nobody likes spending extra time scrubbing down equipment at the end of a long night.

Generally speaking, you'll find that electric and infrared charbroilers are the winners here. They don't have the complex burners or briquettes that gas models rely on, which are notorious for trapping grease and char. Many of the newer electric and infrared units also come with easily removable components, which makes daily wipedowns and deep cleans much less of a headache.

Do I Really Need Special Ventilation?

Yes, absolutely. This is non-negotiable.

All commercial charbroilers, especially the high-powered gas and infrared models, are serious heat and smoke producers. To keep your kitchen safe and stay on the right side of local health and fire codes, you must install your charbroiler under a Type I commercial kitchen hood. This hood needs to be paired with a proper fire suppression system. It's a critical safety requirement.

How Does the Flavor Compare Between Gas and Infrared?

This is where you get into the art of grilling. An infrared char broil grill is a beast at creating a powerful, even sear that locks in juices like nothing else. The flavor it produces is incredibly clean and focused on the food itself.

A gas grill, on the other hand, delivers that classic, smoky "flame-broiled" flavor that many people crave. This signature taste comes from the food's drippings hitting the hot radiants or briquettes and vaporizing into flavorful smoke that envelops the food.

So, which is better? It really comes down to the signature flavor profile you're aiming for on your menu.

Ready to equip your kitchen with the right tools for the job? At Charbroilers, we stock a huge selection of top-tier commercial charbroilers built for any kitchen. You can check out our high-performance infrared, powerful gas, and precise electric char broilers today at https://charbroilers.com.

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