Charbroiler Buying Guide

Charbroilers provide that popular backyard barbeque taste that’s so hard to get and so many diners love. They are available in countertop models and are traditionally categorized and identified by the width of their grill. They are typically 15" , 24", 36", and 48" , wide, with a couple odd sizes in between. Charbroilers come with wraparound splashguards that protect nearby cooking stations and people from grease and flare-ups.

As far as fuel is concerned, charbroilers can work with either natural gas or liquid propane. They’re also available with two different heat sources: radiant heat or lava rocks. Radiant heat charbroilers transfer heat directly from the burners to the cooking grate. Lava rock charbroilers transfer it from the burners to special charcoal or ceramic briquettes that then transfer the heat to the cooking grate. Special attention is required when cooking over lava rocks or ceramic briquettes, as they can accumulate large amounts of carbon and grease, resulting in substandard heating and cross-contamination of flavors.

Both the radiant heat and the lava rock style of charbroiler have burners that are approximately 12" apart, and each burner puts out approximately 40,000 BTU’s. The grilling surface is made of heavy cast iron that retains heat well, and can be positioned higher or lower for better heat control. Charbroilers also come with nickel-plated, 4" legs and are NSF listed.

The primary function of a charbroiler is to cook a wide variety of meats, fish shellfish or even shish kabobs, offering a fresh-cooking flavor, appearance and that evocative and elusive backyard barbeque aroma. They prepare raw foods quickly and thoroughly, minimizing the chance of contamination during cooking. Charbroilers are able to maintain consistent temperatures better than many other cooking devices, and work at a high production level with a very short recovery time, as they can reach their ideal cooking temperatures in no time flat.

Charbroilers have some unique maintenance requirements, especially in regards to exhaust systems, which usually needs to be able to clear between 900 cubic feet to 1,200 cubic feet of air per minute. All charbroilers are required to be installed 1' from any side wall, at least 5" from a back wall and 4" from any other piece of countertop equipment, because of the huge amount of heat generated.