Charbroilers

Charbroilers are powerful cooking appliances used in commercial kitchens to grill meat, vegetables, and seafood with a distinct seared flavor and attractive grill marks. These units use intense direct heat from below, typically powered by natural gas or liquid propane, to quickly cook food while allowing excess grease to drain away. They’re a staple in steakhouses, diners, burger joints, and anywhere flame-grilled menu items are featured.

There are two primary types of commercial charbroilers: radiant and lava rock. Radiant charbroilers use angled metal heat diffusers (radiants) positioned between the burners and the grates. These radiants absorb heat from the flames and transfer it upward while deflecting grease, which helps reduce flare-ups. Lava rock charbroilers, on the other hand, use ceramic rocks to distribute heat and add a smoky, open-flame flavor. The rocks absorb drippings, creating smoke that enhances taste—though they do require more frequent cleaning and replacement.

When selecting a charbroiler, consider factors like cooking surface size, heat control zones, and maintenance requirements. Some units are countertop models for compact spaces, while others are freestanding with added storage or undershelves. Whether you're going for high-volume output or authentic grilled flavor, understanding the differences between lava rock and radiant charbroilers will help you choose the right setup for your kitchen. For personalized guidance, call 1-855-380-6342 or visit our Contact Us page.