Commercial broilers cook with intense direct heat, either from below, like a charbroiler, or from above, like a salamander. Choose a radiant charbroiler for grill marks on steaks and burgers, a char-rock broiler for smoky flavor, a salamander for finishing and melting, and a vertical broiler for gyros and shawarma.
Shop the equipment in this article: Commercial Broilers, Migali C-RB48 48″ Gas Radiant Charbroiler – 140,000 BTU and Migali C-RB36 36″ Gas Radiant Charbroiler – 105,000 BTU. Freight is included on every order.
Here is how the types differ, with sizes and ratings from the broilers we sell.
Broiler types
Radiant charbroilers: heat from below
Gas burners heat steel radiants under cast iron grates. Drippings hit the radiants and vaporize, which adds flavor and gives grill marks. Our countertop models come in widths from 12 to 60 in.:
- Standard Range SR-CB12-M: 12 in., one 35,000 BTU burner, a char station for a short line.
- Westlake ECB-16S: 16 in., one 30,000 BTU burner, for small lines and food trucks.
- Cookline CCB-36: 36 in., three 30,000 BTU burners, one per 12 in. section, so you can run the whole top in a rush or one section when it is slow.
- Migali C-RB36 and Dukers DCCB36: 36 in., three 35,000 BTU burners, 105,000 BTU in all. The Dukers page lists a 35.83 x 20.47 in. cooking surface.
- Cookline CCB-60 and Westlake ECB-60S: 60 in. with five burners and 150,000 BTU, for steakhouses and burger lines.
For electric kitchens, the Cookline LG2-E is a 26 in. electric char-broiler. Compare all charbroilers.
Char-rock broilers: smoke from lava rock
A char-rock broiler heats a bed of lava rock under the grates. Drippings hit the hot rock, flare and smoke back into the food. The Migali C-CR24, C-CR36 and C-CR48 take lava rock or charcoal briquettes and run 70,000 to 140,000 BTU, and Dukers makes a countertop gas char-rock charbroiler in 24, 36 and 48 in. See char-rock broilers and our article on what a char-rock broiler is.
Salamanders and cheese melters: heat from above
A salamander is an overhead broiler for finishing: browning gratins, melting cheese, crisping tops. Infrared models heat up quickly.
- Cookline CSM-36-WM: 36 in. infrared gas salamander, 36,000 BTU, with a wall mounting kit. The CSM-36-RM version mounts on a 36 in. range.
- 24 in. infrared salamander: four cast iron infrared burners, 24,000 BTU, with wall and range mount kits.
- Dukers 36 in. gas salamander or cheese melter: 35,000 BTU infrared.
- Cookline ES23: an electric countertop salamander on 220 V, 4 kW, with a 23.2 x 12.6 in. cooking area.
See all salamander broilers.
Vertical broilers: gyro and shawarma
The Cookline 4G gas vertical broiler has four separately controlled burners and holds up to 120 lb of meat on the spit (on backorder at the time of writing); the 4E is the electric version.
Ranges with a broiler top
The Standard Range SR-R24-24CB is a 24 in. range with a full charbroiler top over an oven, 103,000 BTU in all, if you want grill and oven in one footprint. See our commercial range collection.
Heat and zones
More burners mean more zones. On a sectioned charbroiler you can keep one zone hot for searing and another lower for holding or vegetables. Plan the menu by zone: thick steaks need sustained heat; fish and vegetables need a gentler area.
Setup and installation
- Countertop broilers need a sturdy, heat suitable base. Use a stand built for cooking equipment, such as our stainless equipment grill stand, which has a lip on three sides.
- Broilers go under a hood. Hood sizing is set by your local mechanical code and the hood designer, based on the BTU and type of equipment.
- Respect the clearance to combustible walls in the manual; see clearance to combustibles.
- Order the right fuel. Gas models come in natural gas or propane versions, and a licensed fitter makes the connection.
Safety on the line
- Keep a clear area around the broiler and no paper or towels near the flame.
- Trim excess fat to reduce flare ups, especially on char-rock units.
- Use long tongs and heat resistant gloves.
- Cook to the temperatures in the Food Code for each food and check with a thermometer.
Cleaning
- Brush the grates while warm, at the end of each service.
- Empty the crumb or grease tray daily. The Dukers radiant models have a full width crumb tray that pulls straight out at close.
- On char-rock units, turn and replace the rock as the manual directs; rock soaked with grease flares more.
- Wipe the salamander’s rack and drip tray daily, and keep the infrared burners free of debris.
Frequently asked questions
What is the difference between a charbroiler and a salamander?
A charbroiler heats from below and grills food on grates. A salamander heats from above and finishes, browns or melts.
Radiant or char-rock: which should I choose?
In common practice, radiant units are simpler to keep clean, while char-rock gives more smoke and flare for a grilled flavor but needs the rock looked after.
How many BTU does a charbroiler need?
Our models run 30,000 to 35,000 BTU per burner, with one burner for each section. Compare per section, not only the total.
Next steps
Compare every model in our commercial broilers range. Broilers are powered equipment with a 7 day return window, and freight to the 48 contiguous states is included in the price.
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.