What our commercial grill guide covers

 

1. Introduction
2. Types of commercial grills
3. Styles of commercial grills
4. Main things to consider when choosing a commercial grill
5. Best commercial grills in Canada
6. Used commercial grills – worth considering?
7. Warranty & insurance
8. Commercial grills – Frequently asked questions
9. Commercial grill terminology
10. How often should your commercial grill be serviced?
11. Save your cash, use ours! 

 

 

When it comes to dishing out perfectly grilled meats, fish and veggies, a commercial grill is a must-have in any restaurant, café or diner.

Canadian kitchens demand the best, and that's exactly what a commercial grill provides - versatility, unique flavours, and texture that are sure to impress even the most discerning palette.

This comprehensive commercial grill buyer's guide will help you find the perfect grill for your food service establishment.

Here we've covered a variety of commercial kitchen grill options including charcoal grills, panini grills, flat-top grills, and more.

 

 

Types of commercial grills 

There are four types of commercial grills:

 

Chargrills (a.k.a. charbroilers)

Chargrills, also known as charbroilers, use direct heat from charcoal or gas flames to cook food.

The flames come into direct contact with the food, imparting a charred appearance and a smoky flavour, ideal for dishes like steaks and burgers.

Commercial charbroilers are widely used in Canadian restaurants and food service establishments like commercial BBQ joints specializing in grilled or barbecued cuisine.

With a range of sizes and configurations available, you can always find a char grill that's perfect for your commercial kitchen.

 

Griddles / Flat-top grills

A commercial griddle typically features a flat and smooth top made of steel or chrome that is heated by gas or electricity.

This type of grill is commonly used for cooking foods that require a flat surface, such as pancakes, eggs, and bacon.

Compared to commercial grills, commercial griddles are typically easier to clean and are often preferred in breakfast or brunch settings.

Conversely, a commercial flat-top grill features a ribbed or grooved top, heated by electricity or gas.

This grill is commonly used for cooking foods that benefit from searing and grill marks, such as burgers, vegetables and chicken.

Choosing between a griddle and a flat-top grill depends on the types of food you will prepare and the preferred cooking methods.

Some commercial kitchens may even choose to have both if they offer a wider range of cuisines.

 

Contact grills

A commercial contact grill, also known as a panini grill or panini press, is a handy, countertop appliance that you can use to quickly and evenly cook a variety of foods, especially sandwiches.

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

Once you place your sandwich between the two plates and press them together to create direct contact with the food, it starts making a deliciously toasted sandwich with grill marks on the bread.

It is commonly used in Canadian delis, cafes, and sandwich shops and comes in various sizes and styles to suit different commercial kitchen needs.

 

Contact grill plate styles

Flat plates

Most commercial contact grills or griddles come with these smooth and flat plates as the standard option.

They offer maximum cooking area, making them ideal for dishes like pancakes, eggs, and sandwiches, which require even heating and shorter cooking times.

 

Ribbed plates

If you prefer grill marks on your food, these plates are the way to go.

The raised ridges create grill marks, similar to those made by a chargrill or charbroiler, and are excellent for cooking burgers, steaks, and vegetables.

Additionally, they can help drain excess fat from the food, making it a healthier option.

 

Combo plates

Some commercial contact grills or griddles come with plates that have a combination of both flat and ribbed surfaces.

This option allows you to cook a variety of different foods on the same grill, making it a versatile and convenient solution to have in your kitchen.

 

 

Salamander grills

A salamander grill is a commercial-grade grill used for broiling and finishing dishes in high-end restaurants, pizzerias, and other food services.

This type of grill is mounted on the wall or shelf and features a high-heat, gas or electricity-powered broiler.

The racks or shelves of the salamander can be positioned closer or further from the heat source to control the cooking temperature.

With its high-heat broiling capabilities, salamander grills can perfectly brown and melt toppings for casseroles, pizzas, and sandwiches, producing a crispy and golden finish.

 

 

Heat/power sources

Electric grills

Pros

Electric grills heat up quickly and are simple to use and maintain.

They don't emit toxic gases or smoke, which makes them more environment-friendly.

These grills are also adaptable for a variety of culinary purposes, plus can be used both indoors and outdoors.

 

Cons

Generally, they are less powerful than other commercial grill types, which often limits their ability to create the highly coveted charred or smoky flavour in the food cooked.

They might also cost more than other grill types.

 

Gas grills

Pros

Gas grills heat up rapidly and are quite effective, making them perfect for busy kitchens and even outdoor cooking.

They can be used with propane or natural gas, plus they offer precise temperature control.

They are typically simpler to clean than charcoal grills.

 

Cons

Gas grills are more expensive than charcoal grills, and some people feel that they don't impart the same distinctive smoky flavour to food that charcoal or wood-fired grill does.

 

Infrared Grills

Pros

Infrared grills cook rapidly and uniformly.

They also provide a perfectly scorched surface to the food and have outstanding searing capabilities.

Since they don't leave behind much residue and don't cause as many flare-ups, these are typically simpler to clean.

Infrared grills may be fueled by either gas or electricity.  

 

Cons

They may cost more than other grill types and require additional maintenance, such as replacing worn-out components periodically and cleaning the heating element.

They may not be suitable for culinary techniques, such as smoking or slow cooking.

 

 

Charbroilers with a radiant gas Vs Infrared heat source:

 

Gas charbroilers	Infrared charbroilers
Gas flames move upwards, towards the cast iron, stainless steel or other types of metal grates. The food is cooked directly on the grates.	Typically, a solid surface, such as a ceramic burner or carbon emitter panel is heated by a gas burner, which is placed under it. The heated surface cooks the food through infrared radiation.
Provides a steady temperature ranging from 40–400 degrees Celsius.	Provides a steady temperature ranging from 120–700 degrees Celsius.
Heat is maximum at one spot. As you move away, the grate becomes cooler. There’s a considerable temperature difference between the hotspot and the coldest spot, which may reduce cooking efficiency.	Heat is spread uniformly across the cooking surface, so there’re no hot or cold spots. It uses specialized burners and super-charger walls for even heat distribution.
Food loses more moisture during cooking and is prone to drying out.	Food remains relatively moist and is less likely to dry out.
The wide temperature range supports cooking a variety of foods such as meats, prawns, veggies and more.	Best for cooking meat dishes with a sear on the outside but a juicy inside. It's best for cooking red meat, vegetables, fish and lean proteins.
Energy-intensive.	Consumes up to 50% less fuel. Highly energy-efficient.
Longer cooking time.	Shorter cooking time.
Precise control over cooking can be difficult.	Though it requires some learning, cooking eventually gets easier to control
Commonly used for a range of foods and cooking styles.	Relatively new and the market is still getting used to it. Plus, it is less versatile compared to conventional charbroilers.

 

 

Wood-fired grills

Pros

They provide a distinctive smoky flavour, widely coveted for grilled foods.

Wood-fired grills also have exceptional searing abilities and can reach high temperatures quickly.

If you are considering eco-friendliness, go for the more advanced and efficient models.

 

Cons

Some wood-fired grills might be more difficult to regulate than others, which makes them more challenging for novice users.

They might also need additional upkeep, such as clearing the ashes and changing the wood or pellets.

 

Charcoal grills

Pros

Commercial charcoal grills can produce a more intense sear than conventional grills and add a distinct flavour to the food.

They are often less expensive than gas grills, hence more accessible.

 

Cons

It could take longer to warm up.

Charcoal grills need more effort and attention to keep the temperature steady.

They also emit more smoke and use more fuel than gas grills.

 

 

Combination Grills

Pros

Combination grills can use various heat/power sources and cooking methods.

They are ideal for high-heat searing, smoking, slow cooking, and other methods, depending on the heat sources available.

Combination grills produce less waste and can use different fuels, making them more useful and environment-friendly.

 

Cons

Due to the complexity of the design, they may cost more than single-source grills and require more upkeep and cleaning.

Use can be more challenging for novice cooks because each heat source needs different adjustments for perfect cooking.

 

 

 

Main things to consider when buying a commercial grill

What will you be grilling?

What type of food you’ll be cooking will decide the type of grill you’ll need.

Here’s a list of the foods and the types of grills they are commonly cooked on:

 

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 considering the output capacity of a commercial grill, several factors should be taken into account, including:

 

Menu items

If you serve a wide variety of dishes, you may require a larger grill with different surface types to handle the volume and diversity.

 

Customer volume

Determine the number of customers you expect to serve during peak hours, and then choose a grill that can handle the required volume.

It will ensure that your kitchen operates efficiently.

 

Available space

You need a grill in the size and shape that is suitable for your kitchen space and workflow.

 

 

Installation

Depending on the specific model and brand, as well as local building and safety codes, the installation requirements for different types of commercial grills, like charbroilers, contact grills, griddles and salamander grills, can slightly vary.

Nevertheless, some general installation requirements are common for most grills:

 

Electrical or gas supply

The kitchen should have the appropriate electrical or gas supply according to the grill's specifications.

 

Proper ventilation

Proper ventilation is crucial for safety and compliance with building codes.

Install the grill under an appropriate hood ventilation system to effectively remove smoke, heat, and grease from the kitchen.

 

Clearance

Grills should be installed with sufficient clearance to prevent overheating.

It also promotes proper cleaning and maintenance.

Depending on the model, the grill may need to be installed at a certain distance from walls, ceilings, and other equipment.

 

Stability

Install the grill on a stable surface such as a sturdy range stand or countertop to minimize accidents.

 

Gas connection

If the grill requires a gas connection, have it installed properly by a licensed professional who is knowledgeable about the local building and safety codes.

 

Electrical connection

If the grill is electric, get a licensed electrician to ensure it is appropriately grounded and connected to the electrical supply.

 

Water connection

If a water connection is required for cleaning the grill, make sure that the line meets local building and safety codes and is properly connected.

 

Consult the manufacturer's installation instructions as well as local building and safety codes to ensure that the grill is installed safely and correctly.

 

 

Energy efficiency

Before you select a commercial grill, factor in energy efficiency.

It will support sustainability and reduce operating costs.

The energy efficiency level of commercial grills varies depending on the fuel type, design, and insulation provided.

For instance, charbroilers are typically fuelled by gas and are relatively energy-efficient due to their infrared technology and well-insulated cooking chambers.

Griddles, on the other hand, are generally less energy-efficient, they require more time to heat up and have a larger cooking surface.

Contact grills utilize direct heat and have shorter cooking times.

They are usually energy-efficient.

Salamander grills are also energy-efficient.

They are quick to heat up and broil food rapidly.

 

Safety features

To ensure the safety of the operator as well as the customer, every commercial grill should include some essential safety features.

Some of the most vital ones are:

 

Automatic shut-off valves

Shuts off the gas supply to the grill immediately, if there is a gas leak or other emergency.

 

Temperature controls

Ensures that the grill doesn’t get too hot, preventing accidental fires and burns.

 

Grease management systems

An inbuilt system for preventing fires due to excess grease build-up.  

 

Flame-failure devices

Automatically detects if the flame goes out and shuts off the gas supply to prevent accidents.

 

Hood and ventilation systems

Proper hood and ventilation ensure that there’s no gas, fume or heat build-up near the grill. 

 

Safety interlocks

Stops the grill from being turned on in case all the safety features are not functional.

 

Fire-suppression systems

Detects and suppress fire in the grill area quickly.

 

 

Ease of use & cleaning

Here are some features that can make it easier to use and clean a commercial grill:

 

Adjustable cooking grates

Cooking different types of foods is easier with height and angle adjustable grates.

 

Temperature controls

It is easier to achieve a consistent cooking temperature with proper temperature controls. It also prevents overcooking or undercooking the food.

 

Electronic ignition

Lets you start the grill without using a matchstick or lighter.

 

Griddle surface

Makes it easier to cook foods like eggs, pancakes, and bacon that are difficult to cook on a traditional grill.

 

Side burners

Allows you to prepare side dishes or sauces when the primary grill is in use.

 

Casters

Let you move the grill around easily, particularly for cleaning.

 

Grease management system

Makes it simpler to clean and maintain the grill.

Also, reduces the risk of flare-ups.

 

Removable drip tray

It makes cleaning up grease and other debris from cooking easier.

 

Budget

The make, features and size of a commercial grill determine its price.

In Canada, the cost of a medium-sized electric griddle is around $1000 but can go up to $3000 or more depending on the brand and other specifications.

A 24” – 30” charbroiler from a renowned brand is around $4000.

Gas models are typically more expensive than electric ones, while charcoal grills are the cheapest.

Along with the cost of the equipment, you also need to consider the installation cost which may include the cost of a ventilation system and fire safety (if you are installing a large commercial grill), any special utensils or accessories you might need to buy separately.

Also, factor in the cost of servicing and repairs from time to time.

  

Grill-plate material

 

Material	Pros	Cons
Cast-iron plates	·         Good at heat retention ·         Extremely common ·         Ideal for busy sites	·         Needs regular seasoning ·         Take more time to heat
Aluminum plates	·         Plates heat up rapidly ·         Typically more affordable	·         Cannot be kept running constantly for a long time
Ceramic plates	·         Heats up almost instantly ·         Easy to clean	·         More expensive because it uses infrared to heat the plate

 

 

Heating power

A commercial grill's heating capacity is determined by its BTU (British Thermal Unit) rating, which quantifies the amount of heat it can produce per hour.

A higher BTU rating typically indicates a more powerful grill that can generate higher temperatures and cook food more quickly.

For example, large restaurants with high-volume demands will need a grill with a high BTU rating.

Conversely, smaller operations may find a lower rating sufficient, which will also burn less fuel.

It's crucial to choose a grill with a BTU rating that matches the specific needs of your food service business.

 

Portability

Grill portability is a crucial factor to consider for outdoor caterers or food truck operators.

Portable gas grills are an excellent option because they are lightweight, easy to maneuver, and straightforward to set up.

Propane powered grills make a convenient choice for outdoor use.

 

Best commercial grills in Canada

Eurodib

Eurodib, a leading manufacturer and importer in the world of commercial kitchen equipment, is known for high-quality and reliable solutions for professional chefs and restaurateurs.

With over 25 years of experience, the brand offers a wide range of products including grills, ovens, mixers, refrigeration units, and more.

Their wide range of commercial panini grills, griddles, and salamanders meet the unique needs of Canada’s food service scene.

Whether you're a small cafe owner or a large restaurant chain, Eurodib has the equipment and expertise to help you streamline your kitchen operations.

 

SFE04900 Griddle with stand

This stainless steel electric griddle with a large ­­- 16” x 24” cooking surface and powerful heating elements, is capable of efficiently handling the high-volume demands of commercial food services.   

Stainless steel backsplash and removable drip tray placed at the front of the unit make cleaning easy, while thermal overload protection and non-slip rubber feet ensure better safety.

Also, features thermostat control and indicator light. 

Key features:

• Power type: Electricity
• Cooking area: 24” x 16”
• Dimensions (H x W x D): 11” x 24.5” x 22”
• Temperature range: 60-293°C
• Amperage: 11A
• Volts: 208 – 240V

 

T G36T Gas Griddle (Thermostatic)

This commercial-grade, gas griddle is designed for high-volume cooking in restaurants and other establishments.

The griddle features a 36-inch cooking surface made of thick, polished steel that ensures even heat distribution and retention.

Adjustable thermostatic heat controls allow precise temperature settings.

The removable grease tray and stainless steel construction make it easy to clean.

Overall, a reliable and efficient cooking companion.

Key features:

• Power types: Gas
• Cooking area: 20” x 36”
• Dimensions (H x W x D): 19” x 36.5” x 29”
• Temperature range: 93 – 302°C
• Burners: 3, U-shaped burners
• Output: 90,000 BTU/hr (total)
• Connection: 3/4" male rear gas connection

 

Vollrath

Vollrath Foodservice established in 1874 is known for high-quality commercial cooking and serving equipment.

More than 85% of Vollrath products are manufactured and assembled in the USA.

The brand is a trusted name in Canada’s foodservice industry and has an extensive product line that covers commercial charbroilers, griddles, ranges, toasters, fryers, ovens and more.  

Vollrath’s commercial grills are known for being sturdy, dependable and they offer real value for money.

High power, plus precise controls and a sleek design make them ideal for modern kitchens.   

 

40728 Charbroiler

A compact, medium-duty charbroiler with sturdy construction to survive the daily stress in any commercial setup.

It features a versatile two-sided grill plate – one with narrow surfaces and integral channels to dispense extra fat, and the other with flatter and wider grill surfaces for cooking delicate items, like seafood.  

It has back and side splashes with a full-width drip pan for easy cleaning, plus an overall design that prevents grease and dirt build-up.

Comes with both radiant and lava rock setups, giving you complete flexibility to grill a wide range of items to perfection. 

Key features:

• Heat source: Radiant/Lava rock
• Cooking area: 11.5” x 19”
• Dimensions (H x W x D): 16” x 12” x 27”
• Cooking surface depth: 19”
• Number of burners: 1
• Output: 28,000 BTU/hr
• Connection: 3/4" NPT gas inlet

 

 FTT2048

This heavy-duty flat top gas griddle brings power to commercial kitchens.

With durable stainless steel construction, a large cooking surface and a 1” thick polished steel griddle plate which ensures even heat distribution, it gives you the freedom to quickly prepare delicious dishes in large quantities.

The grill features a heavy-duty backsplash, sloped side splash, welded seams as well as narrow grease trays that fit easily into commercial dishwashers.   

Key features:

• Power types: Gas
• Dimensions (H x W x D): 17.37” x 48” x 31”
• Number of burners: 4, U-burner
• Output: 120,000 BTU/hr (total)
• Pilot type: Standing
• Connection: 3/4" gas inlet

 

Vulcan

With a legacy that spans back to the 1800s, Vulcan is a renowned manufacturer of commercial kitchen equipment with a global presence.

The brand produces a wide range of top-quality products including ranges, ovens, fryers, griddles, charbroilers, steamers, and more.

Vulcan griddles and charbroilers are known for high performance, exclusive features, best technology and durability.

 

VACB25 Charboiler

Need a charbroiler that fits in a compact space but is big on production?

Check out this 25” gas model.

Featuring heavy duty cast iron components, “Supercharger” plates and a fully welded chassis, this charbroiler is exactly what you need to perfectly execute your signature dishes.

It comes with heat deflector panels, one high-range infinite heat control valve for each burner, and the latest technology to deliver increased production while minimizing gas consumption.  

Key features:

• Power type: Gas
• Cooking area: 21.5” x 22.31”
• Dimensions (H x W x D): 15.30” x 25.15” x 31”
• Number of burners: 4
• Output: 68,000 BTU/hr (NG) /  64,000 BTU/hr (LPG)
• Pilot type: Standing
• Connection: 3/4" gas inlet

 

RRE36E

With a patented Rapid Recovery composite plate for even heat distribution and rapid heat transfer, this 36” professional griddle cooks around five times faster than traditional models, ideal for high-volume establishments.  

Featuring two solid heating elements, thermostat controls, heavy-duty chromed thermostat knob guards, and a large capacity grill drawer, it cooks food quickly without losing the flavour or texture of food.   

Key features:

• Power type: Electric
• Dimensions (H x W x D): 15.3” x 36” x 31.5”
• Cooking surface depth: 24”
• Temperature range: 93 - 232°C
• Power supply: 208V or 240V (1 or 3 phase) / 480V (3 phase)

 

Omcan

Founded in 1951, Omcan is a trusted manufacturer and global distributor of commercial kitchen equipment.

The brand’s mission is to provide high-quality, affordable equipment to businesses of all sizes.

Omcan is known for excellent customer support across Canada.

The brand has a wide range of grills in different sizes and specifications. Starting with compact 12” models to the larger multi-burner grills, the collection covers it all.

 

CE-CN-CBR24

With stainless steel construction, heavy-duty cast iron grilling grates and stainless steel burners, this countertop radiant charbroiler is ideal for food services with a space crunch.

This 2 burner, 24” model brings balance between capacity and space, helping even small businesses enjoy the benefits of powerful in-house grilling.

Manually controlled independent cooking zones, robust and large dial controls, plus a removable full-width waste tray make cooking and cleaning simple for your staff. 

Key features:

• Power type: Gas
• Cooking area: 24” x 20”
• Dimensions (H x W x D): 16.7” x 24” x 30.3”
• Number of burners: 2
• Output: 80,000 BTU/hr
• Connection: 3/4" rear gas inlet

 

CE-CN-G48-TP

Prepare a wide range of cuisines for breakfast, lunch or dinner with this 48” countertop gas griddle featuring thermostat control. 

1” thick griddle plate ensures even heat distribution while thermostatically controlled independent cooking zones help you achieve the perfect taste and texture every time.

With a stainless steel construction, welded back and side splash guards the model is sturdy and easy to clean. 

Key features:

• Power type: Gas
• Cooking area: 48” x 23.86”
• Dimensions: 51.18" x 33.46" x 19.29"
• Temperature range: 93 - 232°C
• Number of burners: 4
• Output: 112,000 BTU/hr
• Connection: 3/4" rear gas inlet

 

Garland

Garland is a Welbilt brand with a commendable reputation in the Canadian market.

The product range covers not only features some of the top models of grills and griddles, but also a wide selection of ovens, cookers, fryers, ranges, refrigeration solutions and more.

Garland commercial grills and griddles are reasonably priced.

They have a sturdy construction to withstand demanding commercial use.

The redesigned Garland XPress Grill with upper and lower grill plates for cooking both sides simultaneously is claimed to be one of the most advanced models in the market.

 

GTGG60-GT60M

This 60” gas griddle is designed to take up heavy production loads of large commercial establishments.

It is a countertop model, with snap action thermostat control so that you can regulate the temperature to precision.

Featuring a 1” thick polished steel griddle plate and a 4” wide grease trough, complete with a “U” shaped steel track burner for every 12” of linear griddle surface width, the grill ensures even heat distribution for superior cooking.    

Key features:

• Power type: Gas
• Dimensions (H x W x D): 13" x 60" x 32"
• Temperature range: 90 - 290°C
• Output: 140,000 BTU/hr
• Connection: 3/4" rear gas inlet

 

 

Used commercial grills - worth considering?

Spending thousands of dollars on a new commercial grill can put a strain on 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 Canada that funds second-hand commercial kitchen equipment. 

Read more about ‘Certified Used’ 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 or direct grilling, involves placing food directly on an uncovered cooking surface, such as a grill or griddle.

This technique is ideal for cooking foods like hot dogs, burgers, and vegetables that do not require low-temperature cooking or lengthy cooking time.

Open, high-flame grilling allows fast cooking over high heat, which contributes to the food's flavour and texture.

In contrast, closed grilling involves cooking food on a covered cooking surface, such as a contact grill or panini press.

This technique is best for cooking meats, sandwiches or paninis that need a more regulated cooking environment, as well as more time or a lower temperature.

The cover traps heat and moisture, which helps the food to cook evenly, keeping it juicy and flavourful.

 

How do you clean a commercial grill?

Regular cleaning of your commercial grill is critical to ensure food safety. It prevents cross-contamination and extends the grills’ lifespan.

Here are some expert tips for cleaning a commercial grill:

 

Turn off the grill

Before you start cleaning, turn off the grill and let it cool down completely.

Scrape off debris

Use a grill brush or scraper, as suggested by the manufacturer, to remove any large debris or food particles from the surface of the grill.

Clean with a grill cleaner

Apply a manufacturer recommended commercial grill cleaner to the grilling surface and follow the instructions on the cleaner.

Some cleaners may need the grill to be heated to a specific temperature before use.

Scrub the grilling surface

Thoroughly scrub the grilling surface with a grill brush or scrub pad.

Pay extra attention to any areas with grease or food build-up.

Rinse the grill

Rinse off the grilling surface with water from a hose or bucket to remove any residue of the cleaner or debris.

Dry the grill

Use a clean cloth or paper towel to wipe down the grilling surface and let it dry.

Clean the drip tray

Take out the drip tray and clean it thoroughly with a manufacturer recommended soap and water or a commercial degreaser.

Reassemble the grill

Once the grill and drip tray are clean and free from debris, let them dry completely. Once dry, reassemble the grill and it’s ready for use.

 

What is a hotspot on a commercial grill?

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

This can be caused by various factors like uneven heat distribution, accumulation of grease or debris, or damage to the cooking surface.

Hotspots can lead to uneven cooking and overcooked, burnt, or undercooked sections. It may also result in potential flare-ups or fires.

Hotspots can also reduce the cooking surface's lifespan.

Regular cleaning of the grilling surface, adjusting the burners for even heat distribution, and avoiding placing food on probable hotspots can be effective.

However, skilled cooks and chefs often use hotspots to their advantage for adding unique texture and flavour to the cooked food.

If the hotspot persists, and cleaning or adjustments do not work, professional help or even replacement of the cooking surface may be necessary.

Infrared grills are less prone to hotspots due to their improved heat distribution technology.

 

Commercial grill terminology

Burners

These are the heating elements that produce high temperatures for cooking food on a grill.

Burners are typically made of cast iron or stainless steel,

Barriers/ Radiants

These parts protect the burners from food debris and grease.

They also reflect heat towards the surface where the food is being cooked, helping in consistent and efficient cooking.

They help in even heat distribution and reduce flare-ups.

Control knobs

These knobs help regulate the flow and intensity of heat.

Cooking surface

Typically, stainless steel or cast iron made solid plate or grate on which the food is placed for grilling.   

Drip tray/ Grease tray or pan

A tray for catching the extra grease and food debris that drips while cooking, reducing flare-ups and keeping the cooking surface cleaner.

It also makes cleaning the grill easier.   

Flame failure device (FFD)

Also known as a flame supervision device, an FFD is a standard safety feature that automatically stops the gas flow to the burner if the flame goes off, preventing gas build-up and reducing the risk of accidental fire or explosion. 

Flare-up

If grease or fat drips onto the grill’s heating element, it can cause a sudden burst of flame that can char the food being cooked.

It may even injure the user or damage the equipment.

Grill hood

A commercial grill hood extracts grease-laden air, smoke and steam from the cooking space, improving indoor air quality, reducing fire risk, and conserving a comfortable work environment for kitchen staff.

Pilot light

There’s a small continuously burning flame inside gas grills that ignites the larger burners when gas is passed.

The alternative to a pilot light is the electronic ignition system which uses an electric spark to ignite the burners, eliminating the need for a continuously burning flame, which consumes more gas and may lead to safety hazards. 

Piezo ignition:

A popular type of ignition system used in gas-powered appliances such as stoves and grills.

It utilizes a piezoelectric crystal to generate a spark, which then ignites the gas, abolishing the need for an outside power source, such as electricity or a battery.

Venturi tubes

Responsible for mixing air and gas in exact proportions, thus creating a combustible mixture that can be ignited by either an electronic ignition system or pilot light.

This process produces a consistent flame for cooking.

 

 

How often should your commercial grill be serviced?

The maintenance requirements of a commercial grill vary based on the brand, model, and frequency of use.

It is recommended to have it professionally serviced at least once per year, or more frequently if it is subjected to heavy usage or shows signs of damage.

Consistent maintenance can guarantee the safe, effective, and high-performing operation of the grill for years.

Adhere to the maintenance and servicing guidelines provided by the manufacturer.

 

 

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 60% of the net rent you paid in the first year and 20% of any rental payments thereafter — to put toward the purchase price. 

Read more about Rent–Try–Buy