Best Commercial Grills for Restaurant Kitchens: Sizzle & Sear!

25 min read

Choosing the right commercial grill can feel like navigating a maze blindfolded. It’s more than just picking something shiny; it’s about finding the heartbeat of your kitchen. I’ve always been fascinated by how the simplest tools, like a grill, can dramatically alter the outcome of a dish. Moving to Nashville from the Bay Area, I’ve seen firsthand how varied kitchen setups can be, and how crucial the right grill is to a restaurant’s success. Here at Chefsicon.com, we get tons of questions about the best equipment, and grills are always at the top of the list. This article is going to dive deep into what makes a commercial grill great, and how to find the right one for *your* kitchen.

This isn’t just about listing off specs; it’s about understanding the *why* behind your choice. We’ll look at different types of grills, the fuel sources, the materials, and even the subtle nuances that separate a good grill from a truly exceptional one. It’s about making sure your investment translates into delicious food and a smooth-running kitchen. And believe me, with over 2 million monthly readers here at Chefsicon, I feel a responsibility to give you the most insightful, practical advice possible. So, let’s get grilling!

Ultimately, my goal is to empower you. To give you, the chef, the restaurateur, the kitchen manager, the knowledge to confidently select a grill that enhances your menu, boosts your efficiency, and fits your budget. We’re in this together, and I’m here to share my experience (and even a few mistakes!) to help you make the best possible decision. Think of this as a conversation, not a lecture. I’m just Sammy, a fellow food enthusiast, sharing what I’ve learned.

Decoding Commercial Grills: Types and Technologies

Charbroilers: The Undisputed King of Flavor

Charbroilers are the workhorses of many restaurant kitchens, and for good reason. They use radiant heat (from gas burners or electric elements) or direct flame (from gas) to cook food, imparting that signature charred flavor and grill marks that customers love. There are two main sub-types: radiant and lava rock. Radiant charbroilers use metal radiants to distribute heat evenly, while lava rock charbroilers use, well, lava rocks! The rocks heat up and radiate heat, creating a unique flavor profile. Some say lava rocks offer better heat retention, but radiant charbroilers are often easier to clean. It really depends on your personal preference and the volume you are cooking. Choosing between them is like choosing between a classic car and a modern sports car – both get you there, but the experience is different. The important consideration is heat distribution and ease of maintenance.

Another important factor is the material of the grates. Cast iron grates are known for their excellent heat retention and ability to create those perfect sear marks. However, they require more maintenance and can be prone to rusting if not properly cared for. Stainless steel grates are more durable and easier to clean, but they might not hold heat as well as cast iron. It’s a trade-off, and you need to weigh the pros and cons based on your kitchen’s needs. Also, consider the size of the charbroiler. A small bistro might only need a 24-inch model, while a high-volume steakhouse might need a 60-inch or even larger grill. Bigger isn’t always better; it’s about matching the grill to your output.

One thing I’ve learned over the years, especially after helping some friends set up their food trucks here in Nashville, is the importance of a good, reliable charbroiler. It’s the difference between serving perfectly grilled burgers and struggling to keep up with orders. Think about your menu. Are you primarily grilling burgers, steaks, chicken, or vegetables? The type of food you’ll be cooking will influence the type of charbroiler you choose. And, if you’re unsure, companies like Chef’s Deal offer free kitchen design services, which can be incredibly helpful in figuring out the best setup for your space.

Finally, don’t underestimate the importance of proper ventilation when using a charbroiler. These grills produce a lot of smoke and grease, so you’ll need a powerful exhaust hood to keep your kitchen air clean and safe. It’s not the most glamorous aspect of choosing a grill, but it’s absolutely essential for the health and safety of your staff and customers.

Flat Top Grills (Griddles): Versatility Unleashed

Flat top grills, or griddles, are the unsung heroes of versatility. They offer a large, flat cooking surface that’s perfect for everything from pancakes and eggs to burgers and cheesesteaks. Unlike charbroilers, which use grates, griddles have a solid, smooth surface, usually made of steel. This provides even heat distribution and allows you to cook a wider variety of foods. The thickness of the steel plate is a key factor. Thicker plates retain heat better and are less prone to warping, but they also take longer to heat up. A good rule of thumb is to choose a plate that’s at least 3/4 inch thick for commercial use.

Griddles come in gas and electric versions, just like charbroilers. Gas griddles tend to heat up faster and offer more precise temperature control, while electric griddles are often more energy-efficient. It’s a classic debate, and the best choice depends on your kitchen’s setup and your personal preferences. Another consideration is the size of the griddle. They range from small countertop models to large, freestanding units. Think about your menu and your volume. A breakfast-focused restaurant will likely need a larger griddle than a burger joint. Also, look for features like splash guards and grease channels to help contain messes and make cleaning easier.

I remember visiting a diner in Nashville that had a huge, old-school griddle, and it was mesmerizing to watch the cooks work. They were flipping pancakes, scrambling eggs, and searing burgers all at the same time. It was a testament to the versatility of the flat top grill. If you’re looking for a piece of equipment that can handle a wide range of menu items, a griddle is a great option. And, again, don’t hesitate to seek expert advice. Companies like Chef’s Deal can help you choose the right size and features for your specific needs.

One often overlooked aspect of griddles is the importance of proper seasoning. Just like a cast iron skillet, a griddle needs to be seasoned to prevent food from sticking and to protect the surface from rust. The seasoning process involves applying a thin layer of oil to the surface and heating it until it smokes. This creates a non-stick coating that will improve over time with regular use. It’s a bit of extra work, but it’s well worth the effort. Also pay attention to the thermostatic controls. A good griddle will have multiple thermostats, allowing you to control the temperature of different zones independently. This is crucial for cooking different foods at the same time.

Salamander Broilers: Precision Finishing Power

Salamander broilers are specialized pieces of equipment designed for finishing dishes. They use intense overhead heat (usually from infrared burners) to quickly brown, melt, or caramelize the top of foods. Think of them as the secret weapon for achieving that perfect crust on a crème brûlée or that golden-brown cheese topping on a French onion soup. They’re not designed for cooking food from start to finish, but rather for adding that final touch of perfection. Salamander broilers are typically mounted above a range or countertop, and they can be either gas or electric.

The key feature of a salamander broiler is its adjustable height. This allows you to control the intensity of the heat by moving the food closer to or further away from the burners. Some models also have adjustable temperature controls, giving you even more precision. When choosing a salamander broiler, consider the size of your kitchen and the types of dishes you’ll be finishing. A small bistro might only need a compact model, while a fine-dining restaurant might need a larger unit with more power. Also, look for features like removable drip trays and easy-to-clean surfaces.

I’ve seen salamander broilers used in some of the most impressive kitchens in Nashville, and they always add a touch of elegance and sophistication to the cooking process. They’re not essential for every kitchen, but if you’re serious about achieving that perfect finish on your dishes, they’re definitely worth considering. It’s like the difference between a good painting and a masterpiece – that final touch can make all the difference. Also consider the heat-up time. Some salamander broilers heat up very quickly, while others take a bit longer. This can be a factor if you’re working in a high-volume kitchen.

One important safety tip: always use caution when operating a salamander broiler. The intense heat can cause burns if you’re not careful. Make sure your staff is properly trained on how to use the equipment safely. And, as with any commercial kitchen equipment, regular maintenance is crucial. Keep the burners clean and free of debris, and inspect the unit regularly for any signs of wear and tear.

Specialty Grills: Expanding Your Culinary Horizons

Beyond the core grill types, there’s a world of specialty grills designed for specific cooking styles or cuisines. These include things like panini grills, tandoor ovens, and even wood-fired grills. Panini grills, for example, are perfect for making pressed sandwiches with those signature grill marks. They use heated plates to cook both sides of the sandwich simultaneously, creating a crispy, golden-brown exterior. Tandoor ovens, on the other hand, are traditional clay ovens used in Indian cuisine. They use intense heat to cook naan bread, kebabs, and other dishes, imparting a unique smoky flavor. These are for very specific menu needs.

Wood-fired grills are another popular option, especially for restaurants that specialize in rustic or artisanal cuisine. They use burning wood (like oak, hickory, or mesquite) to create a smoky flavor that’s hard to replicate with other types of grills. However, wood-fired grills require more skill and attention than gas or electric grills. You need to be able to manage the fire and control the temperature, which can be a challenge. They also require a significant investment in ventilation, as they produce a lot of smoke. They offer an unmatched flavor profile, though.

I’ve seen a growing number of restaurants in Nashville embracing wood-fired cooking, and it’s definitely a trend to watch. It adds a certain authenticity and romance to the dining experience. But it’s not for the faint of heart. It requires a commitment to craftsmanship and a willingness to learn the nuances of wood-fired cooking. If you’re considering a specialty grill, think carefully about your menu and your target audience. Is there a demand for the type of food you’ll be cooking? Do you have the staff and resources to operate the grill properly? These are important questions to ask yourself.

Another factor to consider is the availability of parts and service. Specialty grills can sometimes be more difficult to repair than standard charbroilers or griddles. Make sure you choose a reputable brand and a supplier that offers good customer support. Companies like Chef’s Deal often have extensive networks of service technicians, which can be a lifesaver if something goes wrong. It’s all about minimizing downtime and keeping your kitchen running smoothly. Consider local regulations as well. Some cities have restrictions on the use of wood-fired grills, so be sure to check with your local authorities before making a purchase.

Fuel Sources: Gas vs. Electric vs. Wood

The choice of fuel source is a fundamental decision when selecting a commercial grill. Gas grills (using natural gas or propane) are the most popular option, offering fast heat-up times, precise temperature control, and relatively low operating costs. They’re also generally easier to maintain than wood-fired grills. Electric grills are a good alternative for kitchens that don’t have access to gas lines or for situations where energy efficiency is a priority. They tend to be more expensive to operate than gas grills, but they offer consistent heat and can be easier to clean. The choice is often dictated by existing infrastructure.

Wood-fired grills, as discussed earlier, offer a unique flavor profile but require more skill and attention. They’re also subject to more regulations and can be more expensive to operate. The choice between gas, electric, and wood really comes down to your priorities. If you’re looking for speed and convenience, gas is probably the best option. If you’re prioritizing energy efficiency, electric might be a better choice. And if you’re after that authentic smoky flavor, wood is the way to go. It’s a balancing act, and there’s no one-size-fits-all answer. It’s really about finding the right balance between flavor, cost, and convenience.

I’ve had experience with all three types of fuel sources, and each has its pros and cons. Gas is definitely the workhorse, and it’s what I see most often in restaurant kitchens. Electric is a good option for smaller spaces or for situations where ventilation is limited. And wood, well, it’s in a class of its own. It’s like the difference between listening to a digital recording and a vinyl record – there’s a certain warmth and character that you just can’t get any other way.

Another factor to consider is the environmental impact of your fuel source. Natural gas is generally considered to be cleaner than propane, and electric is often the most environmentally friendly option, especially if it’s sourced from renewable energy. Wood-fired grills can be sustainable if the wood is sourced responsibly, but they do produce more emissions than gas or electric grills. It’s something to keep in mind, especially in today’s increasingly eco-conscious world. Also, check your local utility rates. The cost of gas and electricity can vary significantly depending on your location, and this can affect your operating costs.

Construction and Materials: Durability Matters

The materials used to construct a commercial grill play a crucial role in its durability, performance, and longevity. Stainless steel is the most common material for the body of the grill, as it’s resistant to rust and corrosion and easy to clean. However, not all stainless steel is created equal. Look for grills made with high-grade stainless steel, such as 304 stainless steel, which is more durable and resistant to high temperatures. The thickness of the steel is also important. Thicker steel is less prone to warping and will hold heat better.

The cooking grates, as mentioned earlier, are typically made of cast iron or stainless steel. Cast iron offers excellent heat retention but requires more maintenance. Stainless steel is more durable and easier to clean but might not hold heat quite as well. Some grills also use porcelain-coated cast iron grates, which offer a good compromise between heat retention and ease of cleaning. The burners are another key component. Look for burners made of high-quality materials, such as cast iron or stainless steel. The design of the burners is also important. Burners with multiple ports or jets will provide more even heat distribution. Consider the warranty as a sign of build quality.

I’ve seen grills that look great on the outside but are made with flimsy materials that don’t hold up under heavy use. It’s like buying a car – you want to look under the hood and make sure everything is built to last. Don’t be afraid to ask questions about the materials and construction of the grill. A reputable supplier will be happy to provide you with detailed information. And remember, a commercial grill is a significant investment, so you want to make sure you’re getting your money’s worth.

Another factor to consider is the overall design of the grill. Look for features like welded seams, reinforced corners, and heavy-duty legs. These details might seem minor, but they can make a big difference in the long run. A well-designed grill will be more stable, more durable, and easier to use. Also, pay attention to the control knobs and handles. They should be made of durable materials and easy to grip, even when wearing gloves. And, of course, make sure the grill is easy to clean. Look for features like removable drip trays, grease channels, and smooth surfaces.

Size and Capacity: Matching Your Needs

Choosing the right size grill is crucial for maximizing efficiency and productivity in your kitchen. A grill that’s too small will create bottlenecks and slow down service, while a grill that’s too large will waste energy and take up valuable space. The size of the grill you need depends on several factors, including your menu, your volume, and your kitchen layout. If you’re primarily grilling burgers and steaks, you’ll need a grill with enough surface area to accommodate your peak demand. If you’re cooking a variety of foods, you might need a grill with multiple cooking zones or a combination of different grill types. Consider your peak hours and plan accordingly.

Think about your kitchen layout as well. Where will the grill be located? How much space do you have? Will it fit comfortably within your existing workflow? These are important questions to consider. A grill that’s too large for your space can create safety hazards and make it difficult for your staff to move around. It’s like trying to fit a square peg in a round hole – it just won’t work. It might be helpful to create a scale drawing of your kitchen and experiment with different grill placements. This can help you visualize the space and make sure everything fits properly. Companies like Chef’s Deal offer kitchen design services that can be invaluable in this process.

I’ve seen kitchens where the grill is crammed into a corner, making it difficult to access and clean. And I’ve seen kitchens where the grill is too small for the volume of food being cooked, creating a constant backlog of orders. It’s all about finding the right balance. Don’t be afraid to ask for help from a professional kitchen designer. They can help you assess your needs and choose a grill that’s the perfect fit for your space and your menu. Also, think about your future needs. Are you planning to expand your menu or increase your volume? If so, you might want to choose a grill that’s slightly larger than what you need right now to accommodate future growth.

One often overlooked factor is the height of the grill. The cooking surface should be at a comfortable height for your staff to prevent back strain and fatigue. Most commercial grills are designed to be used with standard-height work tables, but some models offer adjustable legs. This can be a useful feature if you have staff of different heights. Also, consider the clearance space around the grill. You’ll need enough room for your staff to move around safely and for proper ventilation. Check the manufacturer’s specifications for recommended clearances.

Maintenance and Cleaning: Keeping it Sparkling

Regular maintenance and cleaning are essential for keeping your commercial grill in top condition and ensuring its longevity. A dirty grill not only looks unappetizing, but it can also affect the flavor of your food and create a fire hazard. The frequency of cleaning depends on the type of grill and how often you use it. Charbroilers, for example, tend to produce more grease and require more frequent cleaning than griddles. A good rule of thumb is to clean your grill at least once a day, and more often if you’re using it heavily. Develop a cleaning schedule and stick to it.

The cleaning process typically involves removing the grates and scraping off any food debris. You can then use a grill brush or scraper to clean the cooking surface. For stubborn stains, you can use a commercial grill cleaner. Be sure to follow the manufacturer’s instructions and use appropriate safety precautions. For charbroilers, you’ll also need to clean the burners and the drip trays. This can be a messy job, but it’s important to prevent grease buildup and ensure proper airflow. For griddles, you’ll need to scrape the surface clean and apply a thin layer of oil to prevent rusting. Consider professional deep cleaning services periodically.

I’ve seen kitchens where the grill is neglected, and it’s not a pretty sight. The buildup of grease and food debris can create a breeding ground for bacteria and attract pests. It’s like letting your car go without an oil change – it might run fine for a while, but eventually, it will break down. Regular maintenance is also important. Inspect the burners, grates, and other components for any signs of wear and tear. Replace any damaged parts promptly to prevent further problems. And, as always, follow the manufacturer’s recommendations for maintenance and cleaning.

One tip I’ve learned is to use a grill cover when the grill is not in use. This can help protect it from dust, dirt, and moisture, and extend its lifespan. Also, make sure your staff is properly trained on how to clean and maintain the grill. This will help ensure that it’s done correctly and consistently. And don’t forget about the ventilation system. The exhaust hood should be cleaned regularly to remove grease buildup and prevent fires. This is often a job for a professional cleaning service.

Budget and Value: Finding the Sweet Spot

Commercial grills can range in price from a few thousand dollars to tens of thousands of dollars, depending on the type, size, features, and brand. It’s important to set a budget before you start shopping, but it’s also important to consider the long-term value of your investment. A cheap grill might seem like a bargain upfront, but it could end up costing you more in the long run due to repairs, replacements, and energy inefficiency. A higher-quality grill, on the other hand, might have a higher initial cost but could last longer and save you money on energy and maintenance. Think of total cost of ownership, not just the sticker price.

Consider the features that are most important to you. Do you need a grill with multiple cooking zones? Do you need a specific type of fuel source? Do you need a grill with a built-in rotisserie? Make a list of your must-have features and your nice-to-have features. This will help you narrow down your options and focus on the grills that meet your specific needs. Also, compare prices from different suppliers. Don’t just go with the first price you see. Shop around and see what different companies are offering. Companies like Chef’s Deal offer competitive pricing and financing options, which can be helpful if you’re on a tight budget.

I’ve seen restaurants make the mistake of buying a grill that’s too cheap, and they end up regretting it. The grill breaks down frequently, the parts are hard to find, and the food quality suffers. It’s like buying a cheap pair of shoes – they might look good at first, but they fall apart quickly and end up costing you more in the long run. It’s better to invest in a quality grill that will last for years and provide consistent performance. Also, consider the warranty. A good warranty can provide peace of mind and protect you from unexpected repair costs.

One thing I always recommend is to read reviews from other restaurant owners. See what they have to say about different brands and models. Their experiences can provide valuable insights and help you avoid making a costly mistake. And don’t be afraid to ask for recommendations from other chefs or restaurant professionals. They can often point you in the right direction. Also explore financing options. Many equipment suppliers offer financing plans that can make it easier to afford a high-quality grill. This can be a good option if you don’t have the cash to pay for the grill upfront.

Installation and Setup: Getting it Right the First Time

Proper installation is crucial for the safe and efficient operation of your commercial grill. Unless you have experience with installing commercial kitchen equipment, it’s best to hire a professional installer. They will ensure that the grill is properly connected to the gas or electric lines, that the ventilation system is adequate, and that all safety requirements are met. Improper installation can lead to gas leaks, electrical hazards, and fire risks. It can also void your warranty. It’s not worth taking chances when it comes to safety. Professional installation is a must.

Before the installation, make sure you have the necessary permits and approvals. Your local authorities may require inspections to ensure that the installation meets building codes and safety regulations. Work with your installer to obtain all the necessary paperwork. Also, prepare the space where the grill will be located. Make sure the floor is level and clean, and that there is adequate clearance around the grill for ventilation and access. The installer will need access to the gas or electric lines, so make sure those are readily available. Consider future maintenance needs during installation.

I’ve seen installations where the grill is placed in a location that makes it difficult to access for cleaning and maintenance. This can lead to problems down the road. It’s like building a house with no access to the plumbing – it might seem fine at first, but eventually, you’ll need to get in there to make repairs. Work with your installer to ensure that the grill is positioned in a way that allows for easy access for cleaning and maintenance. Also, make sure the ventilation system is properly installed and tested. The exhaust hood should be the correct size and capacity for the grill, and it should be properly ducted to the outside.

Once the grill is installed, the installer should test it to make sure it’s working properly. They should check for gas leaks, ensure that the burners are igniting correctly, and verify that the temperature controls are accurate. They should also provide you with training on how to operate the grill safely and efficiently. Pay close attention to the training and ask questions if anything is unclear. And, as always, keep the installation documentation and warranty information in a safe place. You’ll need it if you ever have any problems with the grill. Companies like Chef’s Deal often include professional installation services as part of their offerings, which can simplify the entire process. This integrated approach is often the most efficient and reliable option.

Sealing the Deal: Your Perfect Grill Awaits

Choosing the right commercial grill is a big decision, but it doesn’t have to be overwhelming. By understanding the different types of grills, the fuel sources, the materials, and the key features, you can make an informed choice that will benefit your kitchen for years to come. Remember, it’s not just about buying a piece of equipment; it’s about investing in the success of your restaurant. And it’s about finding the right tool to help you create delicious food and a memorable dining experience for your customers.

Think about your menu, your volume, your budget, and your kitchen layout. Consider the long-term value of your investment, and don’t be afraid to ask for help from a professional. The right grill is out there, waiting for you. It’s just a matter of finding it. And when you do, you’ll be amazed at the difference it makes. I challenge you to take the time to really assess your needs. Don’t rush into a decision. Do your research, ask questions, and compare your options. I’m confident that you’ll find the perfect grill for your kitchen.

Will this whole process be a breeze? Maybe, maybe not. But with careful planning and a little bit of expert guidance (and, I’m biased, but Chefsicon.com is a great resource!), you’ll be sizzling and searing in no time. This is your kitchen’s story, and the grill is a major character. Choose wisely!

FAQ

Q: What’s the best type of commercial grill for a steakhouse?
A: For a steakhouse, a charbroiler is generally the best choice. It provides the high heat and direct flame needed to sear steaks and create those signature grill marks. Look for a model with cast iron grates for excellent heat retention.

Q: How often should I clean my commercial grill?
A: You should clean your commercial grill at least once a day, and more often if you’re using it heavily. Regular cleaning prevents grease buildup, improves food quality, and reduces the risk of fire.

Q: What’s the difference between a radiant charbroiler and a lava rock charbroiler?
A: Radiant charbroilers use metal radiants to distribute heat, while lava rock charbroilers use lava rocks. Lava rocks are said to offer better heat retention and a unique flavor, but radiant charbroilers are often easier to clean.

Q: Is it better to buy a gas or electric commercial grill?
A: The best choice depends on your kitchen’s setup and your priorities. Gas grills heat up faster and offer more precise temperature control, while electric grills are often more energy-efficient. Consider your existing infrastructure and utility costs.

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@article{best-commercial-grills-for-restaurant-kitchens-sizzle-sear,
    title   = {Best Commercial Grills for Restaurant Kitchens: Sizzle & Sear!},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/top-commercial-grills-for-restaurant-kitchens/}
}

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