Charbroiler Buying Guide

Electric Charbroilers vs. Gas Charbroilers

Electric charbroilers are available for those operations without a gas utility line and heat food by using elements. Gas charbroilers are far more common, using radiant and lava rock heating to cook food. Available in liquid propane and natural gas configurations, gas charbroilers often include conversion kits so you can switch to the correct utility as needed.

Radiant vs. Lava Rock Charbroiler

One of the biggest differences between commercial charbroilers is how they heat. And "Which kind should I get?" or "Which kind is better?" are frequently asked questions.

Radiant charbroilers have the burner positioned under an angled piece of metal called a radiant. This directs the heat up toward the grates and food. Their angled design helps channel grease and drippings away from the flame and into the drip pan. Radiant models will get some flare-up, but it's generally more controlled and smaller than a lava rock model. Radiant charbroilers are much easier to clean than a comparable lava rock model.

On a lava rock charbroiler, a bed of ceramic "lava" stones are placed above the burners. They heat up and radiate the heat upward toward what you're grilling. Because the rock is porous, it catches and holds drippings, which enhances the delicious smells by creating more flavorful smoke and flare-ups. This added level of flame and smoke looks great in display cooking applications, and some chefs prefer this style because they believe it adds more flavor to the food.

The downside is that more maintenance and cleaning are required compared to a radiant charbroiler. Most manufacturers recommend replacing the lava rocks at least twice a year, but you might need to do this even more often depending on your own level of use. It's also a good idea to flip the rocks over periodically. If you're cooking something greasy like hamburgers, this might be a daily task. Also, your food might taste worse if they're too dirty!

Ultimately, one style is not "better" than the other; it's a matter of your personal preference.

Other Features to Consider

• Reversible/Adjustable Grates

Most charbroiler grates are constructed in sections that you can lift out for cleaning. This sectional design also allows you to mix and match widths and styles to accommodate different foods.

Some models only offer fixed grates, while others are adjustable. Adjustable grates allow you to change the height of the back part of the grate to move that section farther away from the flames for greater cooking flexibility.

• Grate Material and Style

Nearly all commercial charbroilers come with cast iron cooking grates. Cast iron is extremely durable and retains heat well. Outdoor charbroilers might utilize stainless steel or chrome-plated grates since they'll be more corrosion-resistant than the cast iron ones used most commonly in indoor models.

If the grates on your charbroiler offer a "thinner" and "thicker" width of bar, you can achieve different tantalizing grill marks by simply flipping them over. Many manufacturers also offer a "seafood grate" with thicker or more closely spaced bars to better support delicate items during cooking.


• Back and Side Splashes

Many models include metal back and side splashes to help contain grease splatter. This can be particularly beneficial if you have a battery of cooking equipment side by side. Plus, it makes cleanup at the end of the night easier!

• Cast Iron or Stainless Steel Burners and Radiants

Cast iron burners and radiants will hold the heat better once heated up and are usually less expensive initially. A downside is that they will rust and corrode more quickly, leading to clogged burner ports and decreased performance. Stainless steel burners and radiants usually cost more, but won't corrode as quickly. They also won't hold the heat as well as cast iron, but may last longer if your kitchen staff isn't as diligent with cleaning the broiler.


• Grease Pan/Water Pan

All models have some sort of grease collection pan to deal with the drippings from the cooking food. Some manufacturers recommend putting some water in the pan, which makes cleanup easier; the grease mixes with the water instead of burning onto the bottom of the pan.