Chargrills

Commercial chargrills for Australian kitchens — gas and electric grilling units that sear steaks, seafood, vegetables and skewers over radiant heat to lay down the charred flavour and grill marks diners look for. This range runs from benchtop char grills for a single station through to wide freestanding units built into a hot line. They sit alongside the rest of our commercial cooking equipment, and pair naturally with a griddle when your menu needs both a flat plate and a grilled finish.

Who commercial chargrills are for

If grilled protein is on the menu, a chargrill earns its bench space. Steakhouses and pub bistros lean on them for consistent sear across a busy dinner service; cafés and burger joints use a compact unit to char patties, halloumi and vegetables to order; caterers and function venues run wider models to push volume through a single peak. The grill marks and smoky note are part of what the customer is paying for, so the right unit holds heat through back-to-back orders without flaring out of control.

What's in scope

Gas chargrills

The workhorse of the category. Gas burners heat fast, recover quickly between batches, and give you live flame control — turn it up for the sear, ease it back to hold. Most AU venues run gas for the responsiveness and the running cost, and the range here spans narrow single-zone units up to wide multi-burner grills for a full hot line.

Char broilers

"Char broiler" is the term you'll see on a lot of imported gear — same job as a chargrill, branded differently. If you're comparing a chargrill against a char broiler spec sheet, you're comparing like with like; judge them on burner output, grate area and build quality, not the name on the box.

Radiant vs lava-rock grills

Two ways to get the heat to the food. Radiant units run a metal radiant plate or bar over the burner — clean, fast to fire up, and easy to keep on top of between services. Lava-rock units sit a bed of volcanic rock over the flame; the rock holds heat and catches dripping fat to throw up more of that smoky char, at the cost of a slower start and rock that needs turning or replacing over time. Radiant suits high-turnover kitchens chasing consistency; lava rock suits venues selling the chargrilled character hard.

Benchtop vs freestanding

Benchtop models drop onto an existing bench or stand and suit cafés, food trucks and secondary grill stations where space is tight. Freestanding units stand on their own legs or a cabinet base, bringing a wider cooking surface and often a storage shelf underneath for a dedicated grill position on the line. Match the format to the bench you've actually got and the cover count you're feeding.

Barbecue-style grills

Some operators want the open barbecue look for front-of-house or outdoor service. These overlap with the chargrill range but lean toward display and event cooking — handy for venues that grill in view of guests or cater off-site.

How to choose a commercial chargrill in three steps

Picking a char grill commercial kitchens can rely on through service comes down to three questions, in order.

Step 1 — How much grill surface at your peak?

Count the portions you need on the grill at once during your busiest window, not your daily total. Grills are quoted by cooking width (commonly 600mm, 900mm and wider) and by the number of burners or heat zones. Independent zones matter as much as raw width — they let you sear on one side while holding on the other instead of fighting one big hot spot.

Step 2 — Gas or electric, radiant or lava rock?

Decide your energy source first: gas for fast recovery and live flame control where you have a gas connection, electric where gas isn't run or for a smaller benchtop station. Then pick your heat style — radiant for clean, consistent, low-maintenance grilling, or lava rock if the smoky char is a selling point and you'll keep up the maintenance.

Step 3 — Check footprint, ventilation and supply

Measure the bench or floor space and confirm the unit fits your line with clearance. Commercial grilling throws heat and grease-laden vapour, so almost all of these units need an extraction canopy over them to meet AS 1668 ventilation requirements — factor that into the install. Confirm the gas type (natural gas vs LPG) or electrical supply matches your site, and check the drip-tray system suits the volume of fat your menu produces.

Working out where a chargrill fits against a flat plate? Our guide on choosing a commercial griddle walks through the trade-offs between ribbed grilling and a flat cooking surface, which is the call most kitchens are really making.

Popular picks: two proven starting points are the Waldorf 800 Series 600mm gas chargrill on a leg stand for a single grill station, and the wider Waldorf 800 Series 900mm gas chargrill on a leg stand where you're feeding a full dinner service. Need different cooking methods on the line? See our oven ranges and commercial deep fryers.

Frequently asked questions

What is a commercial chargrill?

A commercial chargrill is a gas or electric grilling appliance that cooks food over radiant heat through cast-iron or steel grate bars, searing the surface and leaving the distinctive char lines and smoky flavour associated with grilled food. It's built for continuous service in a professional kitchen, with heavy-duty grates and high-output burners that recover heat quickly between batches.

What's the difference between a chargrill and a griddle?

A chargrill cooks food on raised bars over an open or radiant heat source, so fat drips away and the food picks up char lines and a grilled flavour. A griddle is a solid flat plate the food sits directly on, which suits eggs, pancakes, onions and anything that would fall through bars. Many kitchens run both — a chargrill for steaks and a flat plate for everything else.

Should I choose a gas or electric commercial chargrill?

Most Australian venues choose gas because it heats quickly, recovers fast between orders and lets the cook adjust the flame on the fly — important during a dinner rush. Electric units make sense where there's no gas connection, or for a small benchtop station, but they're generally slower to respond. Check what supply your site already has before deciding.

What's the difference between radiant and lava-rock chargrills?

Radiant chargrills heat the food through a metal plate or bar above the burner — they fire up fast and are simpler to keep clean. Lava-rock models sit a bed of volcanic rock over the flame; the rock stores heat and catches dripping fat to produce more smoke and a heavier chargrilled character, but it takes longer to heat and the rock needs periodic turning or replacement.

Does a commercial chargrill need an exhaust canopy?

In almost all cases, yes. Chargrills produce heat, smoke and grease-laden vapour that must be captured by mechanical extraction under Australian Standard AS 1668. You'll typically need a kitchen exhaust canopy installed over the unit, so plan the ventilation alongside the grill rather than after it. Confirm requirements with your installer and local council.

How do I clean and maintain a commercial chargrill?

Heat the grill, then scrape and brush the grates with a grill brush to lift carbon and residue between services. Empty and wash the drip tray regularly so grease doesn't build up, and on lava-rock units turn or replace the rocks as they clog. A consistent end-of-day routine keeps performance steady and extends the life of the grates and burners.

Do you deliver commercial chargrills across Australia?

Yes. Commercial Kitchen Store ships nationwide, with benchtop units sent by standard freight and heavier freestanding grills delivered palletised. Our products are backed by genuine customer reviews through Stamped and a strong Google review record, and Australian-based phone support is available on 1300 111 901 if you'd like help sizing a grill to your kitchen. For cover details, see our warranty and service information.