Category 1K–10K/mo searches
Commercial Charbroilers
Radiant and lava-rock charbroilers for steaks, burgers, and vegetables — the char marks and flavor a flat griddle can't give you.
5 models from 1 brand in our reference · independent, not a store.
Which size is right?
Charbroilers are sized by width and burner count (about one burner per 6″):
| 24″ | 2–3 burners; a café or low-volume line. |
| 36″–48″ | The common width — 4–6 burners for a steady dinner service. |
| 60″+ | High-volume steakhouse / BBQ line. |
Health-department & code relevance
Charbroilers are a grease-and-flame source: they must be installed under a Type I hood with proper clearance to combustibles, and the grease trough/catch pan is an inspection point — it has to be removable and cleanable (NSF/ANSI 4).
Common questions
Radiant vs lava rock charbroiler?
Radiant (metal plates) is easier to clean, heats evenly, and is the code-friendlier choice in most kitchens. Lava rock gives a smokier char but holds grease and is more maintenance. Many operators pick radiant for consistency.
Does a charbroiler need a hood?
Yes — open flame and grease-laden vapor require a Type I hood. This is not optional under the mechanical code.
Related categories
Where to buy
These are sold through independent dealers — we don't sell equipment.
Find dealers near you