A commercial charbroiler cooks food over open grates for the bold grill marks and smoky, chargrilled flavour customers expect on steaks, burgers, chicken, seafood and vegetables. Babak Food Equipment offers radiant and lava rock charbroilers in countertop sizes for restaurants, pubs, burger shops, steakhouses, hotels and caterers across Vancouver and British Columbia – from brands such as Vulcan, Wolf, Globe and Atosa.
Types of commercial charbroilers
Radiant charbroilers
Radiant charbroilers place steel or cast-iron radiants above each gas burner. Drippings hit the hot radiants and vaporize, creating smoke and flavour, while the radiants spread heat evenly across the grates. They are the most popular style and easy to keep clean.
Lava rock charbroilers
Lava rock charbroilers use a bed of lava rock or ceramic briquettes over the burners. The rocks hold heat well and produce a strong, smoky flavour, but they need regular replacement and more cleaning.
Infrared charbroilers
Infrared charbroilers use ceramic or glass-covered infrared burners for very high, even heat. They heat up quickly, sear fast and can use less gas, though they typically cost more up front.
Countertop, range-top and floor models
Most charbroilers are countertop units from about 24 to 72 inches wide that sit on a stand or chef base. A charbroiler section can also be built into a commercial range, and many kitchens set one beside a griddle for a complete grill station.
Charbroiler vs. griddle

Charbroilers cook over open grates, so fat drips away and food picks up grill marks and a chargrilled taste – ideal for steaks, burgers and grilled vegetables.
Griddles cook on a flat steel plate, which holds small or loose foods such as eggs, pancakes, onions and smash burgers.

How to choose a commercial gas charbroiler

Width and output: allow roughly one burner for every 6 inches of width. A 24″ charbroiler suits a small menu; 36″–48″ models suit most restaurants.
Radiant, lava rock or infrared: radiants are easy to maintain, lava rock gives the most smoke, and infrared offers the fastest, most even heat.
Grates: reversible cast-iron grates let you choose thin lines for fish or wide marks for steak; adjustable-angle grates help drain fat.
Gas or electric: most charbroilers are gas and need a licensed gas connection, usually for natural gas or propane. Electric models exist for sites without gas.
Ventilation: charbroilers create heavy smoke and grease and must sit under a commercial hood with fire suppression.
Cleaning: full-width grease troughs and removable pans make daily cleaning faster and reduce fire risk.

Why buy your charbroiler from Babak Food Equipment?
Babak Food Equipment has equipped kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you size your charbroiler, plan the rest of your grill line and check your gas supply and hood before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Ask about certified used restaurant equipment too.
Charbroiler types at a glance
TypeHeat sourceBest forRadiantGas burners under steel or cast-iron radiantsMost restaurants, easy cleaningLava rockGas burners under lava rock or briquettesMaximum smoky flavourInfraredInfrared burnersFast heat-up, high-volume searing
Frequently asked questions
What is an infrared charbroiler?
An infrared charbroiler uses infrared burners that emit intense radiant heat directly to the grates and food. It heats quickly, sears fast and spreads heat evenly, often with lower gas use than standard burners.
What is the best commercial charbroiler?
The best charbroiler matches your menu, volume and space. Vulcan and Wolf radiant charbroilers are popular in heavy-use kitchens, while Globe and Atosa offer well-priced countertop models.
What is the difference between a broiler and a charbroiler?
A charbroiler heats food from below through open grates, while a broiler such as a salamander heats food from above. Many kitchens use both.
Can I get a commercial range with a charbroiler?
Yes, many commercial ranges can be configured with a charbroiler section beside the open burners. It’s a good option when line space is limited.
How often should I clean a charbroiler?
Scrape the grates during service, empty the grease pans daily and deep-clean radiants or rocks regularly. Lava rock should be replaced when it becomes saturated with grease.
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.