A charbroiler brings the grilled flavor customers expect from burgers, steaks, and vegetables, and it’s one of the hardest-working pieces of equipment on a busy line. Picking the right size and radiant type keeps output consistent through a full dinner rush.
What to Check Before You Buy
Charbroilers differ mainly in radiant type, burner spacing, and grate material, all of which affect flavor, flare-up control, and cleaning time.
- Choose radiant type: lava rock, ceramic briquette, or radiant plate
- Confirm BTU output matches your expected volume
- Check grease management and drip tray design for cleanup
- Verify gas line sizing and required clearance to combustibles
- Match grate style to the menu items you’ll cook most
Choosing the Right Radiant Type
Radiant type is the biggest factor separating charbroiler models, and it directly affects both flavor and how much maintenance the unit needs.
| Radiant Type | Best For | Key Feature |
|---|---|---|
| Lava rock | Traditional smoky flavor | Classic char, needs periodic rock replacement |
| Ceramic briquette | Consistent heat distribution | Reduces flare-ups, easier to maintain |
| Radiant plate | High-volume, fast turnover | Even heat, simple cleaning |
Frequently Asked Questions
What size charbroiler do I need?
Size it to your peak-hour grill volume; a 36-inch unit handles most mid-size kitchens, while high-volume operations often need 48 inches or more.
Is lava rock or ceramic briquette better?
Lava rock gives classic smoky flavor but needs periodic replacement, while ceramic briquettes distribute heat more evenly and reduce flare-ups.
How much clearance does a charbroiler need?
Follow the manufacturer’s clearance-to-combustibles specification, typically several inches from walls and adjacent equipment, and confirm with your local fire code.
Can I buy a used charbroiler?
Yes, as long as the burners, grates, and grease management system are in good condition. Heavy-gauge steel bodies hold up well over years of use.
Ready to add a charbroiler to your line?