An upright broiler is the high-heat workhorse of steakhouses, grills, hotels and banquet kitchens. Powerful burners above the food sear steaks, chops, seafood and poultry quickly, and the same top-down heat is widely used to melt cheese, brown gratins and finish plates just before they go to the pass. Babak Food Equipment offers Vulcan upright broilers for restaurants and institutions across Vancouver and British Columbia – heavy-duty gas units built for long service hours and serious volume.
Types of upright broilers
Single-deck upright broilers
One broiler chamber, often over an oven or cabinet base, gives a steakhouse-style finish in a compact footprint. It’s a good fit for restaurants adding a dedicated broiling station.
Double-deck upright broilers
Two stacked broiler sections double capacity in the same floor space, for high-volume grills, hotels and banquet operations that broil all night.
Infrared upright broilers
Infrared burners reach broiling temperature quickly and deliver intense, even heat, which helps produce a deep sear and fast recovery between loads.
How to choose an upright broiler

Volume: estimate how many steaks or portions you broil per hour at peak, then choose a single or double deck.
Base: an oven base adds finishing capacity; a cabinet base keeps the unit simpler and adds storage.
Gas supply: upright broilers draw a lot of gas. Confirm natural gas or propane, line size and pressure before you buy.
Hood and clearances: plan the broiler under a properly sized exhaust hood with the clearances required by the manufacturer and local code.
Grid adjustment: multiple grid positions let cooks control doneness from rare to well done.

Why buy your upright broiler from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you compare upright broiler configurations and check gas supply, hood space and clearances before installation. Delivery and installation options are available across BC – details and costs are discussed when you order. For lighter finishing work, also see our salamanders and cheesemelters.
Frequently asked questions
What is a commercial broiler called?
Commercial broilers go by several names – upright or overfired broilers, salamanders, cheesemelters, charbroilers and conveyor broilers. The name usually tells you where the heat comes from and how much food the unit handles.
What is an upright broiler used for?
It is used for high-heat broiling of steaks, chops, burgers, seafood and chicken, giving a seared crust while keeping the inside juicy.
How is an upright broiler different from a charbroiler?
A charbroiler heats food from below on a grate, while an upright broiler heats it from above. Grease drips away from the burners, which reduces flare-ups and smoke.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.