Char grills and charbroilers

A char grill, also known as a chargriller or charbroiler, is a commercial cooking appliance specifically designed for grilling food at high temperatures, including meats, seafood, and vegetables.

The food is cooked at high heat directly over a heated grid or grate, creating distinctive sear marks and imparting a smoky, char-grilled flavour to the food.

Professional char grillers feature a series of burners or radiant elements located beneath the grid or grate where the food is placed; they operate at temperatures ranging from 230 to 370 degrees Celsius.

The burners are spaced at intervals of about 12 to 15 inches, sometimes closer; the closer they are, the more evenly the heat is distributed and the more consistent the cooking results.

The most common types of power or heat sources used in commercial chargrillers include:

Gas: Commercial gas char grills (natural gas or liquefied petroleum gas) provide direct and instant heat, precise temperature control, and quick heat-up times. They often feature individual burner controls, allowing for zone cooking and flexibility in adjusting heat levels.

Electric: Commercial electric char grills use electric heating elements to generate heat, providing even and consistent heat distribution across the cooking surface. They’re also known for their ease of use, as they don’t have an open flame.

Infrared: Commercial char broil infrared grills feature ceramic or metal heating elements that emit intense radiant heat, similar to that of an open flame. They offer rapid heat-up times, high-temperature cooking, and efficient energy transfer, making them a popular choice. Infrared heating technology can be powered by
electricity or gas.

The most common grate materials used in char grills are:

Cast iron: The vast majority of commercial char grills come with cast-iron cooking grates. Cast-iron grates are known for their excellent heat retention and distribution properties, resulting in even cooking and attractive grill marks on the food. However, they require regular seasoning and maintenance to prevent rust and ensure longevity.

Stainless-steel: These grates are durable, corrosion-resistant and easy to clean. While they don’t retain heat as effectively as cast-iron, they can withstand high-temperature cooking and offer excellent resistance to rust (which explains why stainless-steel grates are common in outdoor char grills).

Chrome-plated: These grates provide a non-stick surface that make it easier to cook delicate or sticky foods without them adhering to the grate. They also facilitate easy cleaning and maintenance. However, over time the chrome coating may wear off or chip, exposing the steel underneath.

Most char-grill grates have flat bars that run horizontally across the grill surface. The width and spacing of the bars vary depending on the make and model. Here are some common variations of grates:

Narrow grates: The bars generally range from 6.35mm to 12.7mm in width and the spacing between the bars is typically 12.7mm to 25.4mm. These grates are commonly used for grilling smaller items like vegetables, prawns and other delicate seafood to prevent them from falling through the gaps.

Standard grates: The bars generally range from 12.7mm to 25.4mm in width and the spacing between the bars is usually 19.05mm to 38.1mm. These grates provide a stable cooking surface for various types of food, including meats, fish, and larger vegetables.

Wide grates: The bars generally range from 25.4mm to 38.1mm in width and the spacing between the bars is commonly 38.1mm to 50.8mm. These grates are used for grilling thick cuts of meat, such as steaks or burgers, as the wider bars help to create distinct grill marks and provide support for larger food items.

Here's a breakdown of the BTU outputs of commercial char grills:

Standard-duty char grills: With ratings ranging from 40,000 to 60,000 BTUs, they’re designed to handle moderate cooking demands and can grill a limited number of food items simultaneously. They’re suitable for small kitchens or low-volume operations.

Medium-duty char grills: With ratings ranging from 60,000 to 80,000 BTUs, they have more cooking capacity and can grill a higher number of food items simultaneously. They’re commonly found in medium-sized restaurants or establishments with moderate cooking volumes.

Heavy-duty char grills: With ratings ranging from 80,000 to 120,000 BTUs and higher, they’re made to handle intense and continuous cooking, allowing for efficient grilling of a large quantity of food items. They’re suitable for high-volume operations, such as large restaurants, catering services, and institutional kitchens.

It's recommended you consider your specific cooking requirements and consult with the manufacturer or a supplier to determine the heat output you need for your
commercial kitchen.

When deciding between cast-iron and stainless-steel burners for a commercial chargriller, you should consider the following factors:

Heat distribution and retention: Cast iron is a dense material that retains heat well and distributes it evenly, resulting in consistent cooking across the entire grilling surface. Stainless steel burners may not distribute heat as evenly as cast iron, but still perform reasonably well.

Durability and longevity: Cast-iron is durable and able to withstand high temperatures. It’s less likely to warp or deform over time, making it a longer-lasting option for burners. Stainless steel is also durable but not as resistant to heat and thermal stress as cast iron.

Maintenance and cleaning: Cast-iron burners need to be seasoned regularly to create a non-stick surface and protect against corrosion. Stainless steel burners (and radiants) are generally easier to clean and maintain, as they are less prone to rust and can simply be wiped down.

Flame characteristics: Cast-iron burners produce more radiant heat and create an intense flame that enhances the flavour and appearance of grilled foods. Stainless steel burners have less radiant heat and a slightly different flame pattern, but can still effectively cook food.

Cost: Cast-iron burners are typically more expensive upfront compared to stainless steel. However, they offer long-term durability and performance. Stainless steel burners are generally more affordable but require more frequent replacement over time.