Commercial Char Grill Buying Guide for Australian Kitchens
If you run a restaurant, cafe, pub, hotel, takeaway shop or catering business and you want to add char grilled food to your menu, choosing the right commercial char grill is one of the most important decisions you will make for your kitchen. The right grill speeds up service, delivers consistent results, and gives your food that smoky, flame-grilled flavour that customers come back for.
This buying guide covers everything you need to know before you buy a commercial char grill in Australia, including the different types available, how to work out the right size, what features matter, gas and power options, installation requirements, cleaning and maintenance, and the best brands on the market.
What Is a Commercial Char Grill?
A commercial char grill, also known as a charbroiler or char broiler, is a cooking appliance that uses open radiant heat to cook food directly over or near a heat source. Unlike a flat griddle that cooks food on a solid steel plate, a char grill has open grates that allow heat and flame to contact the food directly. This creates the distinctive grill marks and smoky flavour that you cannot replicate on a flat top.
Commercial char grills are built to handle continuous use in busy professional kitchens. They operate at very high temperatures and are designed to recover heat quickly, so you can cook batch after batch without slowing down service. They are used to cook steaks, chicken, lamb, pork, seafood, fish, vegetables and more.
Char Grill vs Griddle: What Is the Difference?
A lot of people get confused between a char grill and a griddle. Here is a simple way to tell them apart.
A griddle has a solid, flat cooking plate. Food sits directly on the plate and cooks through contact heat. Commercial griddles are great for eggs, bacon, pancakes, burgers, and anything you want to cook quickly without grill marks.
A char grill has open grates with a heat source underneath. Food gets grill marks and smoky flavour from the radiant heat and vaporised fats and juices. Char grills are the go-to choice for steaks, cutlets, seafood and grilled vegetables.
Some venues choose a combo unit that has half griddle and half char grill on the same appliance, which gives you flexibility without taking up twice the bench space.
Types of Commercial Char Grills
1. Countertop Char Grills
A countertop char grill sits on top of your bench or work surface. These are the most popular choice for small to medium venues including cafes, small restaurants, takeaway shops and food trucks. They take up less floor space and are easier to move or reconfigure as your kitchen changes.
Countertop models come in different widths, typically from 400mm up to 900mm, and are available in both gas and electric versions. They suit kitchens where char grilling is part of the menu but not the main focus of cooking.
2. Floor-Standing Char Grills
A floor-standing char grill is a freestanding unit that sits on legs or a base cabinet. These are larger and more powerful than countertop models and are designed for high-volume venues where char grilling is a core part of the menu, such as steakhouses, pubs, hotels and large restaurant kitchens.
Floor-standing char grills can have multiple independent burner zones so different sections of the grill can be set to different temperatures at the same time. This gives chefs more control and flexibility during busy service.
3. Lava Rock Char Grills
Lava rock char grills use porous ceramic stones placed above the gas burners. As the stones heat up, fats and juices from the cooking food drip onto them and vaporise, creating the smoke that flavours the food. The lava rock distributes heat across the cooking surface and delivers a strong, authentic char grilled flavour.
Lava rock grills are popular in restaurants that want maximum flavour from their grilled dishes. However, they do require more maintenance than radiant grills. The rocks absorb grease over time and need to be flipped regularly and replaced periodically to prevent flare-ups and off-flavours from old grease buildup.
4. Radiant Char Grills
Radiant char grills use angled metal plates or shields above the burners. These plates absorb heat from the burners and radiate it upward through the grates to cook the food. When fats and juices drip onto the hot radiant plates, they vaporise and produce smoke, giving the food a grilled flavour similar to lava rock but in a cleaner, more controlled way.
Radiant char grills are easier to clean than lava rock models because the metal plates can be removed and washed. They also recover heat faster and are less likely to produce excessive flare-ups. Most modern commercial kitchens in Australia choose radiant char grills for their consistency and lower maintenance.
5. Combination Char Grill and Griddle
A combination unit gives you a char grill surface on one side and a flat griddle surface on the other, all in a single appliance. This is a practical solution for smaller kitchens that need versatility without doubling up on equipment. You can cook steaks and chicken on the char grill side while cooking eggs, bacon or onions on the griddle at the same time.
Gas vs Electric Char Grills
Gas Char Grills
Gas char grills are the most common choice in Australian commercial kitchens. They heat up fast, reach very high temperatures, and give chefs direct control over the flame. Most commercial gas char grills are available in either natural gas or LPG (liquid petroleum gas) configurations.
Before you buy, check whether your kitchen is connected to natural gas or uses LPG bottles. Some models come with conversion kits so you can switch between the two. Gas appliances in commercial kitchens must be installed by a licensed gas fitter and must comply with AS/NZS 5601, the Australian standard for gas installations in commercial kitchens.
Electric Char Grills
Electric char grills are a practical option for venues that do not have a gas connection, such as some food trucks, pop-up kitchens or venues in certain commercial buildings. They are easier to install because they do not require a gas fitting, but they generally take longer to heat up and can be more expensive to run than gas models.
Electric char grills also tend to produce less smoke, which can be an advantage in venues with limited ventilation, but it also means the food will have less of the authentic char grilled smokiness that gas grills are known for.
How to Choose the Right Size
Choosing the right size char grill comes down to three main factors: how much food you need to cook at once, the size of your kitchen, and your service style.
A small cafe that offers grilled chicken as one menu item might get by with a 400mm or 600mm wide countertop char grill. A busy pub or hotel that serves steaks, ribs and seafood through a full service period may need a 900mm or wider floor-standing model with multiple burner zones.
As a general rule, consider how many portions you need to cook simultaneously during peak service and work backwards from there. It is always better to have a little more cooking surface than you think you need rather than scrambling during a rush.
Also think about the kitchen layout. Measure the available bench space or floor area, including clearance requirements around the unit for ventilation and access.
Key Features to Look For
Independent Burner Controls
Independent burner controls allow you to set different temperature zones across the grill surface. This is particularly useful for cooking different proteins at the same time or holding items at lower heat while other dishes are being finished. Look for models with one control per burner or per section.
Cast Iron or Stainless Steel Grates
Cast iron grates retain heat very well and produce excellent grill marks. They are the preferred choice for high-heat searing and give a more even cook across thick cuts of meat. However, they require regular seasoning to prevent rust and can crack if they are not properly maintained.
Stainless steel grates are easier to clean, more resistant to rust, and require less maintenance. They do not retain heat quite as well as cast iron, but they are a practical choice for busy kitchens that need to keep cleaning simple.
Adjustable Grate Height
Some commercial char grills allow you to adjust the height of the cooking grates above the heat source. This gives you more control over cooking intensity and is useful when cooking a variety of proteins that need different levels of heat exposure.
Grease Management
A well-designed grease management system is critical in a commercial kitchen. Look for char grills with a removable drip tray or fat drawer that is easy to slide out and clean. A poorly designed grease system is not just a cleaning headache, it is a fire risk.
Stainless Steel Construction
Commercial char grills should be built from heavy-duty stainless steel, typically grade 304, which is food-safe, rust-resistant and easy to wipe down. Avoid units with thin steel or plated finishes that will corrode quickly under heavy commercial use.
Pilot Flames and Easy Ignition
Look for models with standing pilot lights or reliable electronic ignition that allows your team to light the grill quickly and safely at the start of each service. Pilot flame failure devices are also an important safety feature on gas models.
Installation Requirements in Australia
Before your commercial char grill arrives, make sure your kitchen is ready for installation. Here is what you need to consider.
- Gas connection: Gas connection: Gas char grills must be connected by a licensed gas fitter. The installer will confirm whether your existing gas supply has the right pressure and capacity for the unit.
- Ventilation: Ventilation: All commercial char grills produce significant smoke, grease vapour and heat. A commercial canopy exhaust hood is required above the unit. The size of the hood needs to suit the BTU output of the grill and must comply with your local council and building code requirements.
- Gas type: Gas type: Confirm whether you are on natural gas or LPG before ordering. Some models are available in both configurations.
- Power: Power: Electric models require an appropriate power connection. Check the voltage and amperage requirements before installation.
- Clearance: Clearance: Leave adequate clearance around the unit as specified by the manufacturer for safe ventilation and access during service and cleaning.
Cleaning and Maintenance
A commercial char grill that is properly cleaned and maintained will last much longer and perform better throughout its life. Here is what your team should be doing.
After Every Service
- While the grill is still warm (but not on), use a wire grill brush or scraper to remove food residue from the grates.
- Empty and wipe out the grease tray or fat drawer.
- Wipe down the exterior surfaces with a damp cloth.
Weekly
- Remove the grates and soak them in hot soapy water. Scrub off any built-up grease and rinse well.
- Clean the interior body of the grill with a degreaser, then rinse and dry thoroughly.
- For lava rock models, flip the rocks to burn off accumulated grease on the other side.
- Inspect burner covers or radiant plates and clean as needed.
Monthly and Periodically
- For cast iron grates, season them by wiping with a thin layer of vegetable oil after cleaning and heating the grill until the oil smokes. This protects the surface and prevents rust.
- For lava rock grills, replace the rocks when they become saturated with grease. This is typically every few months depending on usage volume.
- Check gas connections, burner jets and ignition components. Have a licensed gas fitter service the unit periodically for safety and performance.
What Food Can You Cook on a Commercial Char Grill?
One of the great things about a commercial char grill is its versatility. Here are some of the most common uses.
- Steaks and beef cuts, including ribeye, sirloin, rump and scotch fillet
- Chicken breast, thighs and wings
- Lamb cutlets, chops and leg steaks
- Pork ribs, chops and skewers
- Fish fillets, prawns, scallops and other seafood
- Vegetables including capsicum, zucchini, eggplant, corn and mushrooms
- Halloumi and other grilling cheeses
- Flatbreads and wraps for finishing and warming
Char Grill Brands Available in Australia
When buying a commercial char grill in Australia, it pays to choose a brand with good local support, available spare parts and a solid warranty. Here are some of the well-known brands on the market.
- Goldstein: Australian-made and designed specifically for Australian commercial kitchens. Known for heavy-duty construction and a strong local service network.
- GasMAX: A popular option offering good value for money across a range of commercial cooking equipment including benchtop and floor-standing char grills.
- Waldorf: A respected brand in the Australian hospitality industry known for reliability and precision. Available in both natural gas and LPG.
- B+S Commercial Kitchens: A favourite among Australian venues, known for solid build quality and practical designs suited to local kitchen layouts.
- CookRite: Known for delivering value-for-money char grills and griddles with stainless steel construction and flame-failure safety.
- Fagor: A European brand with a range of benchtop electric and gas char grills suited to smaller commercial operations.
How Much Does a Commercial Char Grill Cost in Australia?
Commercial char grill prices in Australia vary widely depending on size, fuel type, brand and configuration. As a general guide, a compact benchtop char grill can start from around $500 to $1,500 for a basic electric or entry-level gas model. A mid-range gas char grill suitable for a cafe or small restaurant typically sits between $1,500 and $4,000. Larger floor-standing or heavy-duty models from premium brands can range from $4,000 to $10,000 or more.
For businesses that want to keep upfront costs low, equipment finance through SilverChef Rent-Try-Buy is a popular option. You can rent the equipment weekly and try it in your kitchen before committing to purchase, which is a practical way to manage cash flow when fitting out a new venue or upgrading your cooking line.
Frequently Asked Questions
They are the same thing. Char broiler is the term more commonly used in the United States, while char grill is the preferred term in Australia. Both refer to a commercial cooking appliance that uses open radiant heat and grates to cook food with grill marks and a smoky flavour.
Yes, but you need a proper commercial exhaust canopy above the unit to remove smoke, grease vapour and heat. All commercial char grills produce significant smoke and must be installed under a ventilation hood that complies with Australian building and fire safety codes. Always check with your local council and a licensed installer before fitting out your kitchen.
It depends on your priorities. Lava rock char grills produce more smoke and a stronger, more traditional grilled flavour. Radiant char grills are easier to clean, more consistent in heat distribution, and require less maintenance. For most modern commercial kitchens in Australia, radiant is the more practical choice. For venues where flavour intensity is the top priority, lava rock may be preferred.
Yes. In Australia, all commercial gas appliances must be connected by a licensed gas fitter. Gas installations in commercial kitchens must also comply with AS/NZS 5601 and any relevant state-based gas safety regulations. Never attempt to connect a gas char grill yourself.
For a busy commercial kitchen, lava rocks typically need to be replaced every few months. The rocks absorb grease over time, which can cause excessive flare-ups and impart off-flavours to the food. Flipping the rocks regularly helps extend their life, but replacement is eventually necessary.
For a small cafe, benchtop grills in the 400mm to 600mm width range is usually the most practical option. It takes up minimal bench space, heats quickly, and gives you everything you need to add grilled items to your menu without a major equipment investment. Brands like GasMAX, CookRite and Waldorf offer good options in this size range.
Ready to Buy a Commercial Char Grill?
At Bens Hospitality Equipment, we supply commercial char grills to cafes, restaurants, pubs, hotels and catering businesses right across Australia. Whether you need a compact benchtop unit for a small kitchen or a heavy-duty floor-standing grill for a high-volume restaurant, our team can help you find the right model for your menu, space and budget.
Browse our full range of commercial char grills online or get in touch with our team for personalised advice. We offer fast Australia-wide delivery, competitive pricing and equipment finance options through SilverChef Rent-Try-Buy to help you get set up without a large upfront cost.