Char Grills

A commercial chargrill, also called a char grill or barbecue grill, uses open metal grates over a gas burner or electric element to cook food with direct heat. The gaps between the grates allow fat to drip away and heat to surround the food from below. This gives steaks, chicken, fish, and vegetables the distinctive char marks and smoky flavour that flat-top griddles cannot replicate.

Gas or electric chargrill, which is better for a restaurant?

Gas chargrills are the most popular choice for busy commercial kitchens in Australia. They heat up fast, reach the high temperatures needed to sear proteins properly, and work on both natural gas and LPG. Electric chargrills are a practical option where gas is not available or where local council regulations require fully electric cooking setups.

Lava Rock Chargrills For Steakhouses

Lava rock grills are a step up for flavour. The lava rocks absorb heat and fat drippings, which creates a low smoke that bastes food as it cooks. This makes them popular in steakhouses and kitchens that want authentic char flavour without an open wood fire.

What Size Chargrill Should You Buy?

Benchtop chargrills from around 400mm to 600mm wide suit food trucks, small cafes, and low-volume service. Freestanding floor models from 600mm to 1200mm wide are built for restaurant and catering volumes where multiple proteins need to be cooked at once. Our range includes benchtop chargrills for smaller operations and freestanding floor models for restaurant and catering volumes. You can also browse our chargrill and griddle combination units if your kitchen needs both cooking styles on one piece of equipment.