Best Commercial Grills 2023: Buyer’s Guide

buyer's guide

What our commercial grill guide covers

Introduction
Types of commercial grills
Styles of commercial grills
Main things to consider when choosing a commercial grill
Best commercial grills in Australia
Used commercial grills – worth considering?
Warranty & insurance
Commercial grills – Frequently asked questions
Commercial grill terminology
How often should your commercial grill be serviced?
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A commercial grill is indispensable for any foodservice establishment that wants to dish up perfectly grilled meats and veggies.

Commercial grills are versatile: they can grill, bake, toast, brown, and sear everything from ‘Big Fry’ Aussie breakfasts to juicy burger patties.

They extract unique flavours and textures, and grilled food looks tantalisingly appealing too.

This buyer’s guide is designed to help zero in on the grill you’re looking for. Salamander toasters, contact grills, roller grills, chargrills — we’ve covered them all.

Types of commercial grills

Char grills (a.k.a. charbroilers)

A chef working an outdoor grill for barbecuing a variety of food.

A char grill (a.k.a. charbroiler) is a type of commercial grill that uses direct heat from either charcoal or gas flames to cook food.

It is designed with a series of metal grates placed above the heat source, allowing the flames to contact the food directly.

This results in a distinctive charred appearance and smoky flavour that is highly desirable for certain types of foods, such as steaks, burgers, and vegetables.

Charbroilers are commonly used in restaurants and other food service establishments specialising in grilled or barbecued dishes, like commercial BBQ joints.

They are available in a range of sizes and configurations to suit various kitchen needs.

Griddles / Flat-top grills

A commercial griddle typically has a smooth, flat surface made of steel or chrome that is heated by gas or electricity.

It is used for cooking foods like pancakes, eggs, and bacon that require a flat surface.

Griddles are generally easier to clean than grills and are often used in breakfast or brunch settings.

A commercial flat-top grill, on the other hand, has a ribbed or grooved surface that is heated by gas or electricity.

It is used for cooking foods like burgers, chicken, and vegetables that benefit from searing and grill marks.

Overall, the choice between a griddle and a flat-top grill depends on the types of food being prepared and the desired cooking methods.

Some kitchens may even choose to have both appliances to offer a wider range of menu options..

Contact grills

A contact grill (a.k.a. a panini grill or panini press) is a type of countertop grill that is designed to cook sandwiches and other foods quickly and evenly.

The grill plates are made of ribbed cast iron or non-stick materials and are heated by electricity.

The sandwich is placed between the two grill plates, which are then pressed together, creating direct contact with the food.

This results in the sandwich being evenly toasted and warmed throughout while creating a desirable grill mark pattern on the bread.

Panini grills are commonly used in delis, cafes, and sandwich shops and are available in a range of sizes and configurations to suit various kitchen needs.

Contact-grill plate styles

Flat plates

These are the standard plates that come with most contact grills or griddles.

They are smooth and flat, making them ideal for cooking dishes like pancakes, eggs, and sandwiches.

They offer maximum cooking area, meaning better heat distribution and shorter cooking times.

Ribbed plates

These plates have raised ridges that leave grill marks, or a sear pattern, on the food (similar to a char grill or charbroiler).

This makes them great for cooking things like burgers, steaks, and vegetables.

They can also help drain excess fat from the food, making it healthier.

Combo plates

Some contact grills or griddles come with plates that have a combination of both flat and ribbed surfaces, so that you can cook a variety of different foods on the same grill.

Salamander grills

A salamander grill is a type of commercial grill used for broiling and finishing dishes.

It’s typically mounted on the wall or ceiling and features a high-heat broiler powered by gas or electricity.

The grill may have adjustable racks or shelves that can be positioned closer or further from the heat source to control the cooking temperature.

Salamander grills are used to brown and melt toppings on dishes such as casseroles, pizzas, and sandwiches, creating a crispy and golden finish.

They are commonly found in pizzerias, fine-dining restaurants, and other food service establishments that require precise and high-heat broiling capabilities.

Heat/power sources

Electric grills

Pros

Are easy to use and maintain, and they heat up quickly.

They are also environmentally friendly, as they produce no smoke or harmful emissions.

They can be used both indoors and outdoors, making them versatile for various cooking needs.

Cons

Are generally less powerful than other types of grills, which can affect their ability to create a charred or smoky flavour.

They may also be more expensive than other types of grills.

Gas grills

Pros

Heat up quickly and are highly efficient, making them ideal for busy kitchens and outdoor cooking.

They offer precise temperature control and can be used with different types of fuel, including propane and natural gas.

They are also generally easier to clean than charcoal grills.

Cons

May be more expensive to purchase than charcoal grills, and some people feel that they don't provide the same flavour as charcoal or wood-fired grills.

Infrared Grills

Pros

Heat up quickly and are highly efficient, allowing for rapid and even cooking.

They also provide excellent searing capabilities and can create a desirable charred exterior on grilled foods.

Infrared grills are generally easier to clean than other types of grills, as they produce fewer flare-ups and don't leave behind as much residue.

They can be powered by gas or electricity, making them a versatile option for various cooking needs.

Cons

Can be more expensive than other types of grills and may require more maintenance, such as cleaning the heating element and replacing parts if necessary.

They can also be less versatile than other types of grills, as they may not be able to perform some cooking techniques, such as smoking or slow cooking.

Charbroilers with a radiant gas Vs Infrared heat source:

Gas charbroilers	Infrared charbroilers
Gas flames are directed upwards towards metal grates made of cast iron, stainless steel or other heat-conducting materials. The grates cook the food directly.	A solid surface — generally a ceramic burner or carbon emitter panel — is directly heated by a gas burner below it. The heated surface directly cooks the food via infrared radiation.
Temperatures climb steadily and range from 40–400 degrees Celsius.	Temperatures climb rapidly and range from 120–700 degrees Celsius.
Heat is centred on one hotspot and the grate becomes cooler as you move away from the spot. The difference between the coldest spot and the hotspot is significant, reducing cooking efficiency.	Spreads heat uniformly across the cooking surface, thus preventing hot and cold spots. Specialised burners and super-charger walls help distribute the heat evenly.
Food loses more moisture as it’s being cooked and is prone to drying out.	Food is kept relatively moist as it’s being cooked and is less prone to drying out.
Cooks a wide variety of food thanks to its wide temperature range. It's suitable for meats, seafood such as prawns, veggies and more.	Best suited for meats that require a sear on the outside while retaining moisture on the inside. It's ideal for red meats, fish, lean proteins and vegetables.
Energy-intensive.	Consumes up to 50% less gas, making it more energy-efficient.
Longer cooking time.	Shorter cooking time.
Cooking is harder to control	Though there’s a steep learning curve, the cooking eventually becomes easier to control
Tried and tested for a wide range of foods and cooking styles.	Relatively new technology that the market is still getting used to and which is less versatile than conventional charbroilers.

Wood-fired grills

Pros

Offer a distinct smoky flavour that is highly desirable for many types of grilled foods.

They can also reach high temperatures quickly and provide excellent searing capabilities. Some models are also highly efficient and environmentally friendly.

Cons

Can be more difficult to control than other grills, making them more challenging for inexperienced cooks.

They may also require more maintenance, including cleaning out ashes and replacing wood or pellets.

Charcoal grills

Pros

Offer a distinctive flavour that many people love and can create a more intense sear than other types of grills.

They are also generally less expensive than gas grills, making them a more accessible option for many people.

Cons

Can take longer to heat up and require more time and attention to maintain a consistent temperature.

They also produce more smoke and require more fuel than gas grills, which can be inconvenient for some users.

Combination Grills

Pros

Offer the best of both worlds, allowing for the use of multiple heat sources and cooking techniques.

Depending on the combination of heat sources available, they can be used for high-heat searing, smoking, slow cooking, and more.

Combination grills can also be more efficient and environmentally friendly, as they can use multiple types of fuel sources and reduce waste.

Cons

Can be more expensive than single-source grills and may require more maintenance and cleaning due to the complexity of the design.

They can also be more challenging to use, as each heat source may require different adjustments and attention to ensure proper cooking.

Main things to consider when buying a commercial grill

What will you be grilling?

To understand what type of grill you need, you must know what kind of food you’ll be cooking.

Here are the main types of foods that are typically cooked on different types of commercial grills:

Chargrill/Charbroiler:

Steaks, burgers, and other meats
Chicken breasts, wings, and thighs
Fish fillets and seafood
Vegetables such as bell peppers, zucchini, and asparagus
Kebabs and skewers
Ribs and other barbecue-style dishes

Griddle/Flat-top grill:

Pancakes, waffles, and French toast
Eggs, omelettes, and breakfast sandwiches
Burgers, hot dogs, and sausages
Grilled cheese sandwiches and paninis
Quesadillas and fajitas
Hash browns, home fries, and other breakfast potatoes
Stir-fry dishes and fried rice

Contact grill/Panini grill:

Paninis, sandwiches, and grilled cheese
Burgers, chicken breasts, and other meats
Fish fillets and seafood
Vegetables such as mushrooms, onions, and bell peppers
Waffles, French toast, and other breakfast items
Quesadillas and other Mexican-inspired dishes

Salamander Grill:

Broiled meats, such as steaks and chicken
Toasted sandwiches and subs
Gratins and casseroles
Melting cheese on top of dishes
Browning the tops of desserts like crème brûlée.

Size/ capacity & output of the grill

When deciding on the capacity of the output of a commercial grill, there are several factors you should consider, including:

Menu items

If your establishment serves a variety of different foods, you may need a larger grill with different surface types to handle the volume of food and variety of dishes.

Customer volume

How many customers will you be serving during peak hours?

You’ll need a grill that can handle the volume of food necessary to keep up with demand, while ensuring your kitchen operates efficiently and effectively.

Available space

The size and shape of your grill should be appropriate for your kitchen space and workflow.

Installation

The installation requirements for charbroilers, griddles, contact grills, and salamander grills may vary slightly depending on the make and model, as well as local building and safety codes.

However, here are some general installation requirements common to most grills:

Electrical or gas supply

Ensure your kitchen has the appropriate electrical or gas supply and that it meets the requirements of the grill's specifications.

Proper ventilation

Proper ventilation is essential for safety and to meet building codes.

Ensure the grill is installed beneath an appropriate hood ventilation system to remove smoke, heat, and grease from the kitchen.

Clearance

Grills should be installed with sufficient clearance to avoid overheating and to allow for proper maintenance and cleaning.

Depending on the make and model, it may have to be a certain distance from walls, ceilings, and other equipment.

Stability

Ensure the grill is installed on a stable surface, such as a sturdy countertop or range stand.

This will help prevent accidents and ensure the grill is level.

Gas connection

If your grill requires a gas connection, ensure it’s properly installed by a licensed professional and meets local building and safety codes.

Electrical connection

If your grill is electric, ensure it’s properly grounded and connected to the electrical supply by a licensed electrician.

Water connection

Your grill may require a water connection for cleaning.

If so, ensure the water line is connected correctly and meets local building and safety codes.

It’s essential to consult the manufacturer's installation instructions and local building and safety codes to ensure your grill is installed correctly and safely.

Energy efficiency

Energy efficiency is an important consideration when choosing commercial grills, as it can impact operating costs and sustainability.

The different types of commercial grills have varying levels of energy efficiency, which can depend on factors such as fuel type, design, and insulation.

Charbroilers, for example, typically use gas and can be relatively energy-efficient due to the use of infrared technology and a well-insulated cooking chamber.

Conversely, griddles can be less energy-efficient due to their large surface area and prolonged heating times.

Contact grills are generally considered energy-efficient due to their fast cooking times and use of direct heat.

Salamander grills are often used for finishing dishes and can be energy-efficient due to their quick heating times and ability to broil foods quickly.

Safety features

A commercial grill should have several essential safety features to ensure the safety of both the operator and the customers.

Here are some of the most important ones:

Automatic shut-off valves

These shut off the gas supply to the grill in case of a gas leak or other emergency.

Temperature controls

Help prevent accidental fires or burns by ensuring the grill doesn't get too hot.

Grease management systems

These systems help prevent fires caused by excessive grease build-up.

Flame-failure devices

Detect when the flame has gone out and shut off the gas supply to the burner.

Hood and ventilation systems

Adequate ventilation is critical to prevent the build-up of harmful fumes and gases.

Safety interlocks

Prevent the grill from being turned on unless all the safety features are functioning properly.

Fire-suppression systems

Detect and suppress fires in the grill area quickly.

Ease of use & cleaning

Several features can make commercial grills easier to use and clean.

Here are some of them:

Adjustable cooking grates

Grates that can be adjusted in height or angle can make cooking different types of food easier.

Temperature controls

Make it easier to achieve consistent cooking temperatures and prevent overcooking or undercooking.

Electronic ignition

Enables you to start the grill without needing matches or a lighter.

Griddle surface

Can make it easier to cook foods that are difficult to cook on a traditional grill, such as pancakes, eggs, and bacon.

Side burners

Allow you to cook side dishes or sauces while the main grill is in use.

Casters

Make it easier to move the grill around, especially for cleaning.

Grease management system

Makes it easier to clean the grill after cooking, reducing the risk of flare-ups and making the grill easier to maintain.

Removable drip tray

Makes it easier to clean up grease and other debris from cooking.

Budget

The cost of commercial grills varies according to the appliance’s make, size and features.

In Australia, chargrills, or charbroilers, generally range from around $500 to $10,000, griddles from about $500 to $6,000, contact grills from roughly $200 to $3,000 and Salamander grills from about $500 to $5,000.

Of course, some brands and models exceed the top of these price ranges.

As well as the price of the appliance, you also need to budget for the cost of installation (including ventilation and fire safety), utensils (e.g. Salamander grills require special plates that withstand high temperatures) and servicing and repairs.

Grill-plate material

Material	Pros	Cons
Cast-iron plates	· Excellent heat retention · Very common · Suit busy sites	· Require constant seasoning · Take longer to heat
Aluminium plates	· Plates heat up quickly · Tend to be more affordable	· Cannot be kept running constantly
Ceramic plates	· Heats up almost instantly · Very easy to clean	· Costlier option as it uses infrared to heat the ceramic-glass plate

Heating power

The BTU (British Thermal Unit) rating of a commercial grill is a measurement of the grill's heating power.

Specifically, it measures the amount of heat output that the grill can generate per hour.

In general, a higher BTU rating indicates a more powerful grill that can generate higher temperatures and cook food more quickly.

A grill with a high BTU rating may be more appropriate for high-volume restaurants that require quick cooking times and a large output, while a lower BTU rating may be sufficient for smaller operations that do not require as much cooking power.

It’s important to match the BTU rating of the grill with the needs of your establishment.

Portability

If you’re an outdoor caterer or have a food truck, portability is an important factor to consider.

Portable gas grills are ideal because they’re lightweight, easy to move around, and easy to set up.

They can be powered by propane tanks, which makes them convenient for outdoor use.

Best commercial grills in Australia

Waldorf

Waldorf Logo

Founded in 1948, Waldorf is renowned for its high-quality, durable commercial kitchen equipment.

The company offers a wide range of products, including ovens, grills, fryers, ranges, and more.

Waldorf equipment is known for its reliability, efficiency, and ease of use, which makes it a popular choice among chefs and restaurant owners.

Waldorf CH8120G-LS char grill

Best suited for burgers, sausages and seafood, this fully modular Waldorf grill offers a large cooking surface.

It’s perfect for busy steakhouses and takeaways.

Key features:

Cooking area: 1200 x 600 mm
Construction: Heavy-duty stainless steel
Burners: Stainless steel
Rating: 33 MJ/hr (per 300 mm section)
Weight: 227kg
Power type: LPG
Reversible heavy-duty top grates: Yes
Dimensions (H x W x D): 1130 x 1200 x 805 mm

Waldorf gas salamander grill SN8200G

Boasts high-speed performance, energy efficiency and an easy-to-clean design.

The stainless-steel and vitreous porcelain finish are hard-wearing and easy to clean.

Key features:

Cooking area: 530 x 325 mm
Construction: 304 stainless steel and aluminised steel
Burners: Two independently controlled infra-red burners
Rating: 15.5 MJ/hr per burner
Weight: 69kg
Connection: 3/4" BSP gas connection
Branding plate option: Yes
Wall mounting option: Yes
Base: Removable
Dimensions (H x W x D): 456 x 900 x 424 mm

Goldstein

Goldstein Logo

Goldstein is a leading commercial kitchen equipment manufacturer based in Australia.

The company was founded in 1911 and started out as a metal fabrication business. In the 1930s, Goldstein began producing commercial kitchen equipment, and it has since become one of the most trusted and respected brands in the industry.

Their grills feature advanced technologies such as infrared burners and precise temperature controls, which help to ensure consistent, high-quality results every time.

Goldstein guarantees to carry the spare parts for their grills for a minimum of 10 years from the date of purchase.

Goldstein radiant chargrill gas cooktop RBA24L

This grill’s wide cooking area is a boon for a fast-paced commercial kitchen. Ideal for small to medium kitchens, its reversible, heavy-duty, cast-iron gates provide optimum control while cooking.

It features a rigid and durable construction, stainless-steel fascia and sides, spill zones, drip tray, pilot light and more.

Key features:

Construction: Stainless steel
Burners: Two independently controlled burners
Rating: 74 MJ/hr
Weight: 90kg
Power type: Gas
Reversible heavy-duty top grates: Yes
Option of drop-on griddle plate: Yes
Mounting: Stand- or bench-mount options
Size : 610mm
Dimensions (H x W x D): 715 x 800 x 800 mm

Goldstein SG860FFD gas salamander grill

Built to impress, this gas-powered grill comes with a fully welded steel body for rigidity and durability.

It sports Goldstein’s signature features, such as a stainless-steel fascia and sides, along with a spill zone and drip trays to aid cleaning.

The infrared burners ensure the grill heats up quickly and efficiently.

Key features:

Cooking area: 600 x 370 mm
Construction: Stainless steel
Positions: 5 (fixed rack)
Burners: Surface infra-red burners
Rating: 36 MJ/hr per burner
Weight: 53kg
Connection: 3/4" BSP gas connection
Mounting options: Wall and bench
Dimensions (H x W x D): 860 x 525 x 445mm

Blue Seal

Blue Seal Logo

Blue Seal is a manufacturer and distributor of commercial kitchen equipment.

The company was founded in New Zealand in 1945 and has since expanded to become a global leader in the industry.

Blue Seal offers a wide range of products, including ovens, ranges, fryers, grills, and more, and is known for its quality, durability, and reliability.

Blue Seal is a part of the Ali Group, which is one of the largest and most diversified global leaders in the food service equipment industry, with over 80 brands and operations in 33 countries.

In Australia, Blue Seal is marketed by Moffat.

Blue Seal Evolution Series G598-LS/L

Part of Blue Seal’s impressive Evolution Series, this LPG chargrill features a massive cooking surface.

Four independent burners provide impressive heat to cook meats while locking in the flavour.

The innovative grooved fin design and inclined position of the grates aid grease run-off, reducing flare-ups and splatter, and making it safer to use and easier to clean.

Key features:

Construction: Stainless steel
Cooking area: 1192 x 500 mm
Burners: Four stainless-steel U-burners
Rating: 35 MJ/hr (per 300 mm section)
Weight: 227kg
Power type: Gas
Connection: 3/4" BSP gas connection
Reversible heavy-duty top grates: Yes
Option of drop-on griddle plate: Yes
Mounting options: Bench
Adjustable rear feet: Yes
Dimensions (H x W x D): 915 x 1200 x 812 mm

Blue Seal gas salamander grill G91B

This grill cooks quickly, thanks to the independently controlled dual infrared burners.

The G91B lets you give your cooked meats that signature BBQ sear.

Moreover, the cooking rack can be kept flat or inclined to help with grease run-off for easier cleaning.

Key features:

Cooking area: 610 x 310 mm
Construction: Stainless steel
Positions: 2 positions (fixed rack)
Burners: Dual infra-red burners
Rating: 32 MJ/hr per burner
Weight: 42kg
Connection: 3/4" BSP gas connection
Mounting options: Wall and bench
Dimensions (H x W x D): 456 x 900 x 424 mm

Luus

Luus Logo

Luus Industries was founded in Melbourne in 1998.

Luus’ design philosophy combines style with high performance.

Luus’s extensive line of commercial kitchen equipment caters to almost all requirements.

All of their products are WaterMark and Australia Gas Association certified.

The brand also offers a 24-month parts-and-labour warranty.

Luus CS-12C chargrill

It has a modular design and heavy-duty construction.

Key features:

Construction: Stainless steel
Cooking area: 1180 mm x 520 mm
Burners: Four stainless-steel burners
Radiant hood: Cast iron
Rating: 33MJ/hr (per 300 mm module)
Ignition: Pilot, FFD and piezo
Weight: 207kg
Power type: Gas
Connection: 3/4" BSP gas connection
Mount options: Bench
Dimensions (H x W x D): 1100 x 1200 x 800 mm

Luus SM-90 salamander grill

Designed for high-speed grilling and browning, the SM-90 runs on LPG or natural gas.

Its variable flame settings includes a low-flame setting that’s perfect for melts or warming food.

Key features:

Cooking area: 740 x 320 mm
Construction: Stainless steel
Positions: 4 positions (toasting rack)
Burners: Two Infra-red burners
Ignition: Pilot and FFD and piezo
Rating: 11 MJ/hr per burner
Weight: 67kg
Connection: 3/4" BSP gas connection
Power: LPG
Mounting options: Wall and bench
Dimensions (H x W x D): 560 x 900 x 445 mm

CookRite

CookRite is a sub-brand of Simco Catering Equipment.

CookRite products are sold in over 100 countries.

The brand is known for being affordable without compromising unduly on quality.

Their commercial grills are known for their durable, 304 stainless-steel construction, Robertshaw components, and exceptional performance.

CookRite AT80G6C-F chargrill

Constructed of stainless steel, this grill features sturdy, cast-iron grills, a removable drip tray, a Piezo ignitor for each burner, and even comes with a flame-failure device.

The cooking area is smartly designed for compact kitchens.

Key features:

Construction: Stainless steel
Grill: Cast iron
Drip tray: Removable
Burners: Two independent stainless-steel burners
Radiant hood: Cast iron
Rating: 26.5MJ/hr
Ignition: Pilot and FFD and Piezo ignitor
Weight: 78kg
Power type: Gas
Connection: 3/4" BSP gas connection
Mount options: Bench
Dimensions (H x W x D): 1115 x 600 x 800 mm

CookRite AT80G9C-F chargrill

This grill is the next model up from the abovementioned AT80G6C-F.

While they’re made of the same sturdy materials, the AT80GC-F features three burners for better heat distribution.

The cooking area is also bigger — 900 x 800 mm.

Key features:

Construction: Stainless steel
Grill: Cast iron
Drip tray: Removable
Burners: Three independent stainless-steel burners
Radiant hood: Cast iron
Rating: 26.5MJ/hr
Ignition: Pilot and FFD and Piezo ignitor
Weight: 110kg
Power type: Gas
Connection: 3/4" BSP gas connection
Mount options: Bench
Dimensions (H x W x D): 1115 x 900 x 800 mm

Used commercial grills - worth considering?

Spending thousands of dollars on a new commercial grill can put a strain your budget and cash flow.

If you’d prefer not to invest a lot of money in a commercial grill, a cheaper, pre-owned appliance might be the solution you’re looking for.

SilverChef’s range of ‘Certified Used’ commercial equipment is mostly ex-rental equipment sourced from businesses we know and trust.

The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.

Given most commercial grills have a useful life of about 10 years, you can be sure our Certified Used equipment has plenty of life left in it.

You can either buy or finance the ‘Certified Used’ equipment on our website.

We’re one of the few financiers, if not the only one, in Australia that funds second-hand commercial kitchen equipment.

Warranty & insurance

Most equipment manufacturers provide warranties ranging from one to five years, depending on the type of equipment.

If the equipment develops a covered fault within that time, the manufacturer is obliged to repair or replace the equipment or give you a full refund.

Carefully study the warranty to understand exactly what is and isn't covered.

SilverChef offers a three-month parts-and-labour warranty on all our ‘Certified Used’ equipment.

Business insurance covers loss or damage to your commercial kitchen equipment and other property.

This cover typically includes fire, accident, and theft.

Some insurers also offer equipment-breakdown cover.

Contact your insurer to confirm whether the equipment you’re getting is automatically covered by your policy or will need to be added to it.

If your insurer doesn’t provide flood cover as standard, you may wish to consider requesting it.

Commercial grills — frequently asked questions

What’s the difference between open grilling and closed grilling?

Open grilling, also known as direct grilling, involves placing food directly on an open cooking surface, such as a grill or griddle, without a lid or cover.

This method is typically used for quick-cooking foods that do not require long cooking times or low-temperature cooking, such as burgers, hot dogs, and vegetables.

Open grilling allows for the food to be cooked quickly over high heat, with the smoke and flames adding flavour and texture to the food.

Closed grilling, on the other hand, involves cooking food on a cooking surface that is covered with a lid or cover, such as a panini press or contact grill.

This method is typically used for foods that require longer cooking times or lower temperatures, such as sandwiches, paninis, or meats that require a more controlled cooking environment.

The lid or cover helps to trap heat and moisture, which can help to cook the food evenly and retain its moisture and flavour.

How do you clean a commercial grill?

Cleaning a commercial grill is important to maintain food safety, prevent cross-contamination, and extend the life of the equipment.

Here are some general steps for cleaning a commercial grill:

Turn off the grill

Make sure the grill is turned off and has cooled down before cleaning.

Scrape off debris

Use a grill brush or scraper to remove any large debris or food particles from the grilling surface.

Clean with a grill cleaner

Apply a commercial grill cleaner to the grilling surface, following the instructions on the cleaner.

Some cleaners may require the grill to be heated to a certain temperature before use.

Scrub the grilling surface

Use a grill brush or scrub pad to thoroughly scrub the grilling surface, paying special attention to any areas with built-up grease or food residue.

Rinse the grill

Use a hose or bucket of water to rinse off the grilling surface and remove any remaining cleaner or debris.

Dry the grill

Use a clean cloth or paper towel to dry the grilling surface thoroughly.

Clean the drip tray

Remove the drip tray and clean it with soap and water or a commercial degreaser.

Reassemble the grill

Once the grill and drip tray are clean and dry, reassemble the grill and prepare it for use.

What is a hotspot on a commercial grill?

A hotspot on a commercial grill refers to an area on the cooking surface that is hotter than the surrounding areas.

This can occur due to a variety of factors, such as uneven distribution of heat, build-up of grease or debris on the grilling surface, or damage to the cooking surface.

Hotspots can cause uneven cooking and may result in some portions of the food being overcooked or burnt while others remain undercooked.

They can also increase the risk of flare-ups and fires, as well as decrease the lifespan of the cooking surface.

To prevent hotspots on a commercial griller, it's important to clean the grilling surface regularly, adjust the burners as needed to ensure even heat distribution, and avoid placing food on areas of the grilling surface that appear to be hotter than others (though skilful cooks and chefs have been known to use the temperature differences to their advantage).

If a hotspot is persistent and cannot be corrected through adjustments or cleaning, it may be necessary to replace the cooking surface or seek professional assistance.

Infrared grills usually don’t have hotspots due to better heat distribution.

Commercial grill terminology

Burners

Typically made of high-grade stainless steel or cast iron, these are the heating elements that produce the high temperatures needed to cook food on a commercial grill.

Barriers/ Radiants

These barriers reflect heat upwards towards the food being cooked, while also protecting the burner from grease and food debris, resulting in more efficient and consistent cooking.

They also help to reduce flare-ups and provide an even heat distribution across the cooking surface.

Control knobs

These knobs help control the flow and intensity of heat.

Cooking surface

This is the part of the grill into which food comes into contact.

The surface can be a solid plate or a grate and is usually made of either high-quality stainless steel or cast iron.

Drip tray/ Grease tray or pan

This tray is designed to catch excess grease and food debris during the cooking process, preventing flare-ups and maintaining a cleaner cooking surface.

It also makes cleaning easier and helps to extend the lifespan of the grill.

Flame failure device (FFD)

A commercial grill flame failure device is a standard feature designed to shut off the flow of gas to the burner if the flame is extinguished.

This prevents the build-up of dangerous gas levels and reduces the risk of fire or explosion.

They’re also known as flame supervision devices.

Flare-up

Occurs when grease or fat drips onto the heating element of the grill, causing a sudden burst of flame that can char or burn the food being cooked, and potentially cause injury to the user or damage to the grill. .

Grill hood

The purpose of a commercial grill hood is to extract smoke, steam, and grease-laden air from the cooking area, improving indoor air quality, reducing the risk of fire, and maintaining a comfortable working environment for kitchen staff.

Pilot light

The small, continuously burning flame inside gas grills that ignites the main burner when the grill is turned on. (The alternative is an electronic ignition system, which uses an electrical spark to ignite the burner when the grill is turned on, eliminating the need for a continuously burning flame and reducing gas consumption.)

Venturi tubes

These tubes mix air and gas in the correct proportions, creating a combustible mixture that can be ignited by the pilot light or electronic ignition system, and provide a steady flame for cooking.

How often should your commercial grill be serviced?

The specific servicing needs of a commercial grill will depend on the make and model and how frequently it’s used.

It should be professionally serviced at least once a year, or more frequently if it is used heavily or shows signs of wear and tear.

Regular maintenance can help ensure that the grill operates safely, efficiently, and at optimal performance levels.

You should follow the manufacturer’s recommendations for maintenance and servicing.

Save your cash, use ours!

Hospitality equipment can be expensive and paying for it outright can put pressure on your business’s cash flow.

Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it helps generate.

Rent–Try–Buy® not only helps you maintain your cash flow, it gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.

You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.

If you decide to buy the equipment, we’ll give you back 75% of the net rent you paid in the first year and 25% of any rental payments thereafter — to put toward the purchase price.