Commercial Chargrills

What's the difference between a grill and a chargrill?

Grills and chargrills differ mainly in their cooking techniques and the flavours they impart.  Contact grills & panini grills, and salamander grills, typically heat food from above and below, often in a covered cavity to enhance flavour; its versatility is great for quick cooking and searing. A chargrill, or charbroiler, cooks over high heat from below on an open grid, (griddles delivering heat from beneath on a solid surface) creating distinctive charred marks and a smoky flavour, often enhanced by lava rocks or metal radiants. While grills are versatile for various cooking methods, chargrills, both countertop and freestanding models, specialise in mimicking the taste of outdoor barbecuing. This is preferred for the authentic taste and texture that can be lent to cooking a variety of foods, whether producing chicken, steak, burgers, kebabs, vegetables or fish.

Why does food taste better on a chargrill?

Food often tastes better on a chargrill because the high heat allows fat and juices to drip through the grill plate, vaporising upon contact, creating a smoke cloud that bastes the food, infusing it with a BBQ flavour that is hard to replicate with other cooking methods. Additionally, the direct flame of a chargrill sears the food, forming a caramelised seal that locks in natural juices and enhances the overall taste. The combination of these factors contributes to the rich tastes associated with chargrilled foods in restaurants.

Is an electric or gas chargrill better for branding?

When it comes to creating authentic markings to meat and fish on a catering chargrill, gas models, using either LPG or natural gas, are generally preferred over electric ones. Gas chargrills heat up rapidly, provide more intuitive temperature control, and allow for controlled flaring, contributing to the distinctive smoky flavour characteristic of chargrilled foods. Electric chargrills, while easier to clean, typically have a lower heat output, which can make it challenging to achieve the same level of sear and branding marks as gas models. Therefore, a gas catering chargrill is better for authentic appearance and flavour in a restaurant or other foodservice setting.

What is controlled flaring?

Controlled flaring on a commercial char-grill, or charbroiler refers to the intentional use of flare-ups to enhance the taste and appearance of food. Flare-ups occur when fats and juices drip onto the heat source, creating flames that briefly envelop the food, imparting distinctive branding marks and achieving a smoky taste. It's a desired effect in chargrilling, but it must be managed carefully. A few seconds of flaring can add extra depths to taste, but prolonged exposure can burn the food. Chefs should always be vigilant, never leave equipment unattended, and be prepared to move food to a cooler part of the cooking area to control the flare-up. Controlled flaring is a skill that, when mastered, can significantly elevate the culinary experience provided by chargrilled dishes. Always make sure that kitchen staff are trained to deal with any flare-ups that may get out of control.

What are lava rocks?

Lava rocks in the context of a restaurant chargrill are used to emulate the effects of charcoal grilling. These rocks are heated by a gas flame and are known for their heat retention and distribution capabilities. They provide high temperatures similar to charcoal, with the added benefit of being suitable for indoor use. While traditionally associated with older chargrill models, some modern gas chargrills achieve similar results without lava rocks by using a hood to cover the flame. When using lava rocks, it's important to flip them periodically to ensure excess grease is burned off and to maintain hygiene and safety during use.

Where is the hottest area of a chargrill?

The hottest area of a commercial char grill typically lies directly above the heat source, which could be gas burners or electric elements. The temperature tends to be cooler towards the outer edges of the grids. However, some commercial chargrill designs incorporate air circulation systems with air inlets or fans to distribute the heat more evenly below the grids. Additionally, larger restaurant chargrills may feature multiple heat zones that can be independently controlled, allowing for selective heating of areas in use, saving energy and providing greater control over the cooking temperatures, enabling the simultaneous preparation of different foods at their ideal cooking conditions. 

Why are chargrills sometimes called charbroilers?

Chargrills are sometimes called charbroilers, or underfired broilers, because they share a similar cooking process, where heat radiates upwards through cooking grids to the food. In the US, "broilers" typically refer to devices that apply heat from above, while charbroilers, apply heat from below, similar to chargrills. Char broilers and commercial char-grills provide a large, open cooking area and are designed to stay in one place, typically a professional kitchen, where they can create charred and flame grilled food similar to a BBQ.

How often should I clean my restaurant chargrill?

To maintain proper hygiene standards, you must clean your commercial catering chargrill or charbroiler daily to ensure food safety and prevent fire hazards. The grids or grates should be cleaned after each day's use, and if possible, the areas surrounding and beneath the grids should also be cleaned to remove grease, fat, and food particles. Even if the chargrill is used infrequently, it should be cleaned after each use. Regular cleaning also helps maintain the equipment's longevity and performance, making it a best practice in any restaurant setting.

Why does my chargrill have a water bath?

A water bath or water tray in a chargrill maintains the humidity around the food being cooked. This helps increase the moisture content of the food, reducing shrinkage and preserving its juiciness. Refilling the water bath at the end of service or after cleaning is important to ensure it's ready for the next use. Consistent water bath use can improve the quality of food, keeping foods succulent and flavourful.

Are chargrill branding grids double sided?

Yes, many heavy duty chargrills feature reversible or double-sided branding grids. These grids can be turned during busy services to provide a clean cooking surface, as the heat from the underside helps burn off grease and food debris, simplifying the cleaning process. Alternating the sides of the grids after each cleaning ensures even usage and longevity. Additionally, some models offer grids with pyramid or slanted bars on one side and flat bars on the other, allowing for different branding finishes on the food. The versatility offered is beneficial for chefs who require different textures and appearances for their chargrilled dishes.

What do radiants do in a chargrill?

Radiants play a crucial role in the cooking process. They are designed to deliver controllable heat over a wider area, ensuring that food is cooked evenly and efficiently. This optimises heat transfer and distribution for more consistent results and can also help reduce energy consumption. The use of radiants is particularly effective in catering chargrills, where achieving uniform cooking temperatures across a large surface is essential for quality and speed in a professional kitchen settings.

Shop a wide range of essential pieces of restaurant equipment, the majority with free delivery to UK mainland addresses. With chargrill sizes including popular 400mm, 600mm, 900mm and 1200mm widths (other sizes also available), cooking appliances with static and tilting grid options, countertop and free standing models, with lava rock or lavaless, and gas and electric appliances, businesses can always create juicy, succulent results.