Charbroilers Are a Kitchen Staple

Every day in countless restaurants, diners are thrilled to see diamond grill marks and savor the woodsy, charred taste of their dishes. These features are typically associated with food cooked over an outdoor grill or pit. However, these marks and flavors can also be achieved indoors with the help of a commercial charbroiler. 

A charbroiler’s primary function is to cook food at a consistent temperature and high production level, with minimal recovery time, while creating appealing cross-mark grill patterns on the food. Charbroilers can use four heat sources: gas, electric, wood, or charcoal. The basic structure of a charbroiler includes an adjustable grate where the chef places food. This grate is suspended over a localized heat source, which, in gas or electric models, can be adjusted for temperature control. The grate can be angled to direct grease to a trough or tray, preventing flare-ups from direct contact with the heat source. 

Depending on the heat source, charbroilers utilize different methods of heat transfer. Conducted heat is transmitted through the top grate, while convection heat is carried by circulated air. Infrared rays emanate from the heat source, using less gas and reaching operating temperatures in 90 seconds. Some models offer variable front-to-rear heat control for more precise cooking. Gas models have a Btu range from 17,000 to 217,500, depending on their size. Economy models may feature heavy cast-iron radiants for even heat distribution and can maintain cooking temperatures above 700°F, though most charbroilers are most efficient between 550°F and 625°F. 

Many chefs prefer using lava rock or ceramic briquette heat sources for their charbroilers, but these can accumulate significant carbon and grease. Experts recommend replacing both the heating elements and grates as often as twice a year. Some models offer self-cleaning elements that do not need frequent replacement. 

Charbroilers come in various sizes and can be floor-standing or countertop units to fit even the smallest kitchens. Other types of charbroilers include cheese melters and overhead salamanders. 

Exhaust requirements are crucial when purchasing or using a charbroiler. For drop-in models, exhaust requirements range from 900 to 1,200 cubic feet per minute. These units must be installed at least 1 inch from any side wall, 5 inches from a back wall, and 4 inches from other countertop equipment. Proper ventilation and frequent cleaning are equally important considerations.