Charbroiler Commercial: How to Choose the Best Model

July 16, 2025

That perfect sear on a steak, the signature grill marks on a burger—it's details like these that turn a good meal into a great one. Picking the right charbroiler commercial unit isn't just another equipment purchase. It’s a decision that defines your food's flavor, impacts your kitchen's rhythm, and ultimately, keeps your customers coming back.

Whether you need a powerful gas model, a precise electric unit, or a high-efficiency infrared charbroiler, our wide selection of commercial charbroilers has the options to match any restaurant's ambition.

How to Choose the Right Commercial Charbroiler

Choosing your charbroiler is a foundational step in building a professional kitchen. It's the decision that shapes your menu's most iconic flavors. Think of it like an artist choosing their tools: a gas charbroiler is the bold, classic brush for a steakhouse, while an electric model offers the fine-tipped precision you need for delicate seafood.

This guide will walk you through every key consideration, from the fuel type to the grate material. We'll start with a quick overview to get you familiar with the main differences between gas, electric, and infrared models before diving deeper.

Quick Comparison of Commercial Charbroiler Types

Before we get into the nitty-gritty of BTUs and grate design, it helps to understand the fundamental differences between the main types of charbroilers. This table gives you a quick snapshot to see which direction might be right for your kitchen.

Charbroiler Type	Primary Heat Source	Flavor Profile	Best For
Gas	Radiant or infrared burners fueled by natural gas or propane.	Classic, flame-kissed, smoky BBQ flavor. The industry standard for authentic grilled taste.	High-volume kitchens, steakhouses, and restaurants prioritizing that unmistakable grilled flavor.
Electric	Metal heating elements (calrods) under the grates.	Clean, consistent searing. Delivers grill marks and texture without adding a smoky flavor.	Locations without gas lines, kitchens focused on precise temperature control for items like fish or vegetables.
Infrared	Intense, direct radiant heat from ceramic or metal burners.	Exceptionally juicy results with fewer flare-ups. Locks in moisture by cooking faster.	Speed-focused kitchens, operations wanting to reduce flare-ups and maximize energy efficiency.

Each type brings a unique set of strengths to the table. Knowing these core differences is the first step toward finding the perfect unit for your restaurant's specific needs.

Understanding Your Core Options

The demand for that classic grilled taste is hotter than ever, making the charbroiler commercial market a huge part of the food service industry. In fact, the global market hit a value of about USD 826.4 million, driven by our collective love for all things grilled and barbecued. Experts forecast this market will blow past USD 1.23 billion in the next few years, growing at a steady clip of around 4.37%. You can learn more about these commercial charbroiler market trends from IMARC Group.

This isn't just about trends, though. It's about having the right tool for the job.

A charbroiler is more than a heat source; it’s the heart of your grilled menu. The choice between gas, electric, or infrared will define the taste, texture, and consistency of every dish that comes off the line.

Our extensive selection covers all the main options, which really boil down to how they generate that all-important heat.

Gas Charbroilers: These are the workhorses you’ll find in most high-volume kitchens. They're loved for creating that authentic, flame-kissed flavor that many chefs and customers demand.
Electric Charbroilers: The perfect solution for spots without a gas hookup or where you need dead-on, consistent temperature control. They offer incredible reliability and a much simpler installation process.
Infrared Charbroilers: This is the high-performance choice for speed and efficiency. Infrared technology cooks food faster and with fewer flare-ups, which means you get exceptionally juicy results.

As the data shows, there are real trade-offs to consider. While gas models fire up faster, electric charbroilers give you a wider and more consistent temperature range. For any kitchen that puts a premium on precision cooking, that makes them a very strong contender.

Gas Charbroilers: The Industry Workhorse

When you picture a classic steakhouse—the sizzle, the smoke, the incredible aroma—you're almost certainly imagining a gas charbroiler hard at work. For good reason. Gas-powered charbroiler commercial units are the undisputed champions in most professional kitchens, prized for one thing above all else: that authentic, flame-kissed flavor customers crave.

This isn't just about cooking; it's about delivering an experience. Gas models provide the raw, open-flame power that defines traditional grilling. That direct heat is what sears in juices and imparts a signature taste that other cooking methods just can't touch.

Quick heat-up times and instantly responsive controls mean your chefs can confidently fly through a busy service, firing off order after order without waiting for the grill to catch up. Of course, all that power means you need to manage potential flare-ups and have a solid ventilation system to handle the heat and smoke.

Radiant vs. Lava Rock Charbroilers

While all gas charbroilers run on burners, the way they transfer heat to your food splits them into two distinct camps. Getting this choice right is critical, as it directly impacts your flavor profile, your sear marks, and even your end-of-day cleaning routine.

The two main types are:

Radiant Charbroilers: These use angled metal plates (the "radiants") that sit right over the burners. The flames heat the plates, which then radiate intense, direct heat upward to the grates. Think of it like focused sunbeams creating perfect, sharp sear marks.
Lava Rock Charbroilers: These units spread a bed of porous lava rocks between the burners and the grates. The flames heat the rocks, which then glow and radiate a more diffused, even heat across the whole surface, much like a classic charcoal BBQ.

Your choice between radiant and lava rock isn't just a technical one—it's a flavor decision. Radiant models are the masters of creating beautiful, well-defined sear marks. Lava rock units excel at bathing food in a deep, smoky flavor as drippings vaporize on the hot stones.

For a deeper dive into how these features can benefit your kitchen, check out our guide on getting fired up about commercial charbroilers. It breaks down the pros and cons to help you match the tech to your menu.

Understanding BTUs and Cooking Power

As you shop for a gas charbroiler, you'll see one spec pop up again and again: the BTU rating. A British Thermal Unit (BTU) is simply a measure of heat. For your kitchen, a higher BTU number means more raw power. This isn't just marketing fluff; it's a direct indicator of how your charbroiler will perform when the ticket machine won't stop printing.

Imagine you’re slammed on a Saturday night. A low-BTU charbroiler will lose heat every time you slap a cold steak on the grates, leading to sluggish cook times and sad, greyish meat. A high-BTU beast, on the other hand, recovers its temperature almost instantly, ensuring every single steak gets a powerful, consistent sear.

Here’s a rough guide to match BTUs to your kitchen's pace:

Low-Volume Use (cafés, small delis): 30,000 to 40,000 BTUs per 12 inches of grill space is usually plenty.
High-Volume Use (steakhouses, busy restaurants): You'll want a workhorse with 60,000 to 120,000 BTUs per 12-inch section to keep up with non-stop orders.

Choosing the right power level is one of the most important decisions you'll make. An underpowered charbroiler will become the biggest bottleneck on your line. An overpowered one will just burn through gas and money without giving you any real benefit.

Electric Charbroilers for Precision and Consistency

What happens when a gas line just isn't an option, or when your menu demands absolute, unwavering cooking precision? That's where our wide selection of electric char broilers step in as the reliable, consistent workhorse of the modern kitchen.

These units are engineered for one thing: control. They use powerful heating elements—not an open flame—to bring the grates or ceramic briquettes to the perfect temperature. The result is an incredibly even heating surface that completely changes how you cook more delicate foods.

Imagine trying to perfectly cook delicate fish fillets or colorful vegetable skewers. On a gas unit, you’re constantly fighting hot spots, which means some pieces get scorched while others lag behind. An electric charbroiler commercial model, on the other hand, behaves more like a high-performance induction cooktop, delivering steady, uniform heat from edge to edge. This makes it the go-to choice when precise temperature is the name of the game.

Advantages of Going Electric

Opting for an electric charbroiler brings some serious perks to a professional kitchen, especially in certain settings. It's not just a fallback for buildings without gas; going electric offers real operational advantages that can save you time and boost your consistency.

One of the biggest wins is the simplified installation. You get to skip the hassle of running gas lines and dealing with the complex ventilation needed to handle combustion fumes. This often makes setting up an electric unit much faster and less expensive, opening up possibilities in all sorts of locations where a gas broiler would be a non-starter.

And then there's the cleanup. With no open flame, you're not dealing with the soot and carbon buildup that comes from burning gas. This makes daily and weekly cleaning routines significantly easier, which is a gift to your staff at the end of a long shift.

Assessing the Trade-Offs

Of course, no piece of kitchen equipment is the perfect solution for every single restaurant. While electric charbroilers are champions of precision and easy maintenance, you have to be honest about the trade-offs.

The most noticeable difference is a potentially slower pre-heat time compared to their gas-powered cousins. It’s not a deal-breaker, but it does require a small adjustment to your kitchen's workflow to get things fired up on time.

The flavor profile is also different. An electric charbroiler delivers a clean, pure seared flavor, producing beautiful grill marks and fantastic texture. What it won't do is create that distinct, smoky char that comes from drippings hitting a gas flame or lava rocks. For some restaurants, this clean flavor is a huge plus. For others, it’s a hard pass.

The choice to go electric is often a strategic one. It prioritizes consistency, cleanliness, and operational simplicity over the traditional smoky flavor profile associated with gas grilling.

This is why it's so critical to match the charbroiler to your menu's identity and your kitchen's specific needs.

The Ideal Scenarios for Electric Models

So, where do electric charbroilers really find their home? Certain environments are practically built for these precise and convenient machines.

High-Rise Buildings and Basements: Locations with strict fire codes or where venting a gas line is nearly impossible.
Food Courts and Kiosks: Smaller spaces where a self-contained, easy-to-install unit is an absolute must.
Health-Conscious Concepts: Kitchens focused on clean flavors for fish, poultry, and vegetables, where extra smokiness isn't wanted.
Catering and Event Spaces: Operations needing a dependable, portable grilling solution without relying on a fixed gas supply.

The market for these specialized units is strong. The overall commercial charbroiler grill market has some major players leading the way in regions like North America and Western Europe, thanks to established brands and high demand. Our range of electric charbroilers includes options from top brands, so you can find a model that fits your kitchen perfectly.

Ultimately, choosing an electric charbroiler is all about playing to its strengths. For a deeper dive into how different models stack up, check out our guide to fire up your business with these commercial charbroilers. It's packed with the context you need to make the right call.

Infrared Charbroilers for High-Speed Grilling

When speed and quality absolutely cannot be compromised, our infrared charbroilers enter the conversation. For a high-volume steakhouse or any kitchen where ticket times are everything, these high-performance units are in a league of their own. They're built from the ground up to cook faster and more efficiently than any other type of charbroiler.

While traditional gas and electric models cook food by heating the air around it, an infrared charbroiler commercial model takes a completely different approach. It’s a fundamental shift in the science of grilling.

How Infrared Technology Works

Infrared grilling doesn't waste energy heating up the space between the burner and the grate. Instead, it uses powerful electromagnetic waves to transfer cooking energy directly into the food itself. Think of it less like an open flame and more like a high-powered, focused heat beam that sears with incredible speed.

A gas or electric heat source fires up a special ceramic or metallic plate, causing it to glow red hot. This plate then radiates intense, targeted infrared energy that penetrates the surface of a steak or burger, cooking it rapidly while creating a perfect exterior crust. This method is brilliant at locking in moisture, giving you a remarkably juicier and more succulent final product.

Game-Changing Benefits for Your Kitchen

The unique cooking process of an infrared charbroiler delivers some serious advantages you’ll feel on the line and see on your utility bills. It's not just about getting food out faster; it’s about a smarter, more efficient way to grill.

The biggest wins for a fast-paced kitchen include:

Insanely Fast Preheating: These units get up to searing temperatures in a fraction of the time it takes conventional charbroilers. Your grill is ready to go almost as soon as you are.
Faster Cooking Times: By heating the food directly, infrared can slash cooking times by up to 50%. That’s a massive advantage during a chaotic dinner service.
Serious Energy Savings: Because so little heat escapes into the kitchen air, infrared charbroilers are incredibly efficient, cutting gas consumption by as much as 30-50%.
Fewer Flare-Ups: The design keeps grease from dripping directly onto an open flame, which means less smoke, fewer dangerous flare-ups, and a much cleaner cooking environment.

An infrared charbroiler’s ability to cook faster while preserving moisture is its defining feature. The result is a juicier, more flavorful product, which directly translates to a better customer experience and a stronger reputation for quality.

This isn't just an operational improvement—it’s an upgrade to the food that lands on your customer's plate.

Considering the Investment

There's no denying the performance, but all that advanced technology comes with a higher price tag. Infrared charbroilers are premium pieces of equipment, and their upfront cost is a reflection of that. For kitchens on a tighter budget, a traditional gas model might be the more practical starting point.

There’s also a bit of a learning curve. Chefs used to standard grills need to get a feel for the speed and intensity of infrared heat. A steak that normally takes ten minutes on a radiant grill might be done in five, so your line cooks will need to adjust their timing and habits.

But for a high-volume steakhouse where every minute matters and every steak has to be perfect, the investment is almost always worth it. The long-term gains in speed, energy savings, and food quality deliver a powerful return, making an infrared charbroiler commercial unit a smart, strategic move for growth. By choosing from our wide selection of infrared, gas, and electric charbroilers at Charbroilers.com, you can find the perfect model to match your restaurant's specific demands and ambitions.

Key Features to Compare Before You Buy

Once you’ve settled on a heat source—gas, electric, or infrared—it’s time to dig into the details that separate a good charbroiler from a great one. These are the features that will make or break its performance in a real, high-pressure kitchen. Think of this as your practical checklist, helping you cut through the marketing noise and analyze spec sheets like a seasoned pro.

Getting these details right from the start means your new equipment will feel like a natural extension of your team, not a daily obstacle. Let's break down the must-haves.

Grate Material: The Foundation of Your Sear

The cooking grates are where the magic happens. This isn't just a minor spec; the material directly dictates heat retention, the quality of your sear marks, and how much time your crew spends scrubbing at the end of a long night. It’s a core decision that defines how your food cooks.

You'll mainly find two options out there:

Cast Iron Grates: These are the undisputed heavyweight champs of heat retention. Once they get hot, cast iron grates hold that temperature with incredible stubbornness, delivering powerful, consistent sear marks on steak after steak. This is why they're the go-to for high-volume steakhouses that can't afford to lose heat when the grill is loaded with thick cuts.
Stainless Steel Grates: Valued for their impressive durability and resistance to rust, stainless steel grates are the low-maintenance workhorse. They heat up faster than cast iron and are far easier to clean, especially when dealing with acidic marinades that can punish other materials. While they don't hold heat quite as fiercely, their practicality is a huge plus.

The choice between cast iron and stainless steel really boils down to searing power versus everyday practicality. Cast iron delivers that unbeatable crust, but stainless steel offers longevity and a much easier cleanup.

Calculating the Right Cooking Surface Size

One of the costliest mistakes I see kitchens make is underestimating their grill space needs. Buying a charbroiler that’s too small creates an instant bottleneck during your busiest hours. Don't guess—calculate your needs based on peak demand. A solid rule of thumb is to allow roughly 100 square inches of cooking space per steak.

Here’s how to put that into practice:

Estimate Peak Demand: Figure out how many steaks, burgers, or chicken breasts you're cooking during your absolute busiest hour. Let's say you're cranking out 30 steaks.
Calculate Total Area: Multiply that number by our rule of thumb: 30 steaks x 100 sq. in. = 3,000 square inches of cooking surface needed.
Find the Right Width: A standard 36-inch wide charbroiler with a 24-inch depth gives you about 864 square inches. For 3,000 square inches, you're looking at a much larger unit or even multiple charbroilers working in tandem.

Always plan for a little growth. Investing in a slightly larger unit today can save you from a major headache down the road. This isn't just a hunch; the commercial charbroiler market is projected to swell to USD 1.1 billion, up from USD 789.2 million, driven by the explosion of food service spots from fast-casual to high-end BBQ joints. You can read more about the growth in the commercial charbroiler market and see why equipping for the future is a smart move.

Countertop vs. Freestanding Models

How a charbroiler fits into your kitchen's workflow is just as critical as how it cooks. Your choice between a countertop or freestanding model comes down entirely to your available space and current line setup.

Countertop Charbroilers: These compact units are designed to sit right on an existing chef base, refrigerated stand, or work table. They are a fantastic solution for kitchens with tight floor space or for adding grilling capacity without a major renovation.
Freestanding Charbroilers: These are self-contained units that come with their own stand or cabinet base. They are the ideal choice for new kitchen builds or large-scale restaurants that need a dedicated, high-output grilling station.

To help you sift through the options, we've put together a checklist of the essential features to look for. Think of this as your guide to comparing models beyond just the price tag.

Essential Commercial Charbroiler Feature Checklist

Feature	What to Look For	Impact on Your Kitchen
Grate Material	Cast iron for maximum heat retention or stainless steel for easy maintenance.	Cast iron creates superior sear marks for steaks; stainless steel is better for varied menus and acidic marinades.
Adjustable Grates	Models that allow you to raise and lower the grates to different heights.	Gives chefs precise control over cooking intensity, from a gentle sear to an aggressive char.
Reversible Grates	Grates with a thin side (for delicate items like fish) and a thick side (for bold steak marks).	Adds incredible versatility, letting you adapt the grill surface to the food you're cooking.
Grease Management	A large, front-accessible, and easily removable grease tray or drawer.	Makes daily cleanup faster, safer, and less of a chore for your closing crew.
Heat Control Zones	Multiple, independently controlled burners across the width of the charbroiler.	Allows you to cook different foods at different temperatures simultaneously, boosting efficiency.
Splash Guards	Tall, welded splash guards on the sides and back of the unit.	Contains splatter, keeping adjacent work areas cleaner and safer.

This table covers the big-ticket items that have a real, tangible impact on your kitchen's day-to-day operations. Choosing a unit with these thoughtful features will pay dividends in speed, consistency, and staff satisfaction.

Ease-of-Use and Cleaning Features

In a busy kitchen, time is money, period. Any feature that simplifies operation and cleanup has a direct impact on your labor costs and workflow. Smart, thoughtful design elements are what separate a frustrating piece of equipment from one your team loves to use.

Key features to keep an eye out for include:

Removable Grease Trays: A large, easy-to-pull grease tray is non-negotiable. It makes the daily cleaning routine significantly faster and safer.
Adjustable Grates: The ability to raise or lower the grates gives your chefs direct control over heat intensity, allowing for a delicate finish or a powerful char on the very same machine.
Reversible Grates: Some of the best models have grates with two sides—a thin one for searing fish and a thick one for leaving bold grill marks on steaks. It's a simple feature that adds a ton of versatility.

To dive deeper into what makes a great charbroiler, check out our complete guide covering the ins and outs of commercial charbroilers. It provides even more context on the features that truly matter.

Ultimately, our selection of infrared, gas, and electric charbroilers includes models with all these features, ensuring you can find the perfect match for your restaurant's unique needs.

Your Commercial Charbroiler Questions Answered

Making a big equipment purchase comes with a lot of questions. As you get closer to choosing a charbroiler, a few key things always seem to pop up for restaurant owners and chefs. I've been there. You want to feel confident you're making the right call.

This last section is all about tackling those common questions head-on. We'll skip the jargon and give you the straight answers you need to wrap up your decision. Think of this as your final checklist before you pull the trigger.

What Is the Difference Between a Radiant and a Lava Rock Charbroiler?

This is probably the biggest question we get about gas charbroilers, and for good reason. It gets right to the heart of how your food will taste and how your crew will have to clean up. It’s like choosing between two very different grilling philosophies.

A radiant charbroiler uses angled metal plates that sit right over the burners. The flames superheat these plates, and they blast intense, direct heat onto your cooking grates. This is your go-to for creating those sharp, picture-perfect sear marks on a steak. On top of that, they’re generally easier to clean because most of the drippings just vaporize on the hot metal.

On the other side, a lava rock charbroiler uses a bed of porous volcanic rocks to spread out the heat from the burners. The rocks heat up and create a more diffused, even heat that feels a lot like cooking over a bed of real coals. When drippings hit these hot rocks, they create that signature smoky flavor that many chefs swear by for authentic barbecue. They deliver incredible flavor, but they do demand more maintenance—the rocks have to be flipped and eventually replaced to handle grease buildup.

So, what’s it going to be? The crisp, clean sear from a radiant model, or the deep, smoky flavor from lava rocks? There's no wrong answer here, just the one that makes the most sense for your menu.

How Many BTUs Do I Really Need?

Diving into BTU ratings can feel a bit technical, but getting this right is non-negotiable. BTUs (British Thermal Units) are simply a measure of heat output. For a charbroiler, that translates directly to cooking power and how fast it can recover its temperature.

Buying an underpowered unit is a classic recipe for a disastrous Saturday night service. Every time you throw a cold steak on the grill, the grate temperature plummets. A low-BTU unit will struggle to climb back up, leading to soggy results and long ticket times.

But going overboard with a massively overpowered unit for a small cafe is just burning money on your gas bill. The trick is to match the power to what your kitchen actually needs.

Here’s a simple rule of thumb:

Low-Volume Kitchens: For cafes or spots where grilled items are just a small part of the menu, 30,000-40,000 BTUs per 12-inch section will do the job just fine.
High-Volume Steakhouses: If the charbroiler is the star of your show, you need some serious firepower. Look for 60,000-120,000 BTUs per 12-inch section to ensure you can keep up when the orders are flying.

Be honest about your peak hours. It’s always better to have a little extra power in your back pocket than not enough when you're in the weeds.

Can an Electric Charbroiler Really Handle a Steakhouse?

Absolutely. It’s a common misconception that only gas can power a serious steakhouse, but it’s a huge mistake to underestimate modern electric models. High-end electric units, especially those using infrared technology, are more than ready for the primetime demands of a high-volume restaurant.

An infrared electric charbroiler, for example, can hit searing temperatures even faster than many of its gas counterparts. Because infrared energy cooks the food directly instead of just heating the air around it, it’s a master at locking in juices and creating that perfect crust.

For any kitchen in a building without gas hookups or with tough ventilation codes, a heavy-duty electric charbroiler is a fantastic—and powerful—solution. They offer incredible temperature consistency, which is a massive plus for making sure every single steak goes out cooked exactly as ordered.

What Is the Best Way to Clean a Commercial Charbroiler?

A clean charbroiler isn’t just about looks; it’s about performance, safety, and flavor. Consistent, daily cleaning is the only secret to keeping your unit running for the long haul.

Here’s a simple routine that works:

Daily Clean: While the grates are still warm (but not blazing hot), hit them with a stiff wire brush to knock off any food bits. Empty and wash the grease tray completely, and give the outside of the unit a good wipe-down.
Weekly Deep Clean: This is where you really get into it. Pull out the grates and radiants (or lava rocks) and let them soak in a commercial-grade degreaser. Get into the interior and make sure all the burner ports are clear and free of gunk.
Lava Rock Care: If you have a lava rock model, flip the rocks daily to help burn off grease. Plan on swapping them out for a fresh set every few months, based on how much you use it.

And of course, always check your manufacturer's specific cleaning instructions. A clean charbroiler commercial unit is more than just equipment; it's a direct reflection of your kitchen's standards.

At Charbroilers.com, we know every kitchen's story is different. That’s why we offer information on our wide selection of commercial charbroilers for your restaurant, including infrared, gas, and electric char broilers. Check out our full collection and find the perfect machine to level up your grilling at Charbroilers.com.

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