Chargrills
Commercial chargrills are essential workhorses for UK restaurants, steakhouses, and busy hotel kitchens seeking that distinctive smoky flavour and perfect sear marks. With robust construction and high-performance heat output ranging from 10-30kW, these professional grilling stations deliver consistent results even during the busiest service periods. After 50 years in the business, we've seen how a quality chargrill transforms menus and boosts customer satisfaction. They pair brilliantly with commercial griddles for a complete cooking station, allowing chefs to expand their menu offerings with perfectly charred steaks, fish, vegetables and more—all with that unmistakable flame-grilled finish that customers crave!
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Electric Barbecue Grill | Commercial BBQ | Indoor Grilling | Modena BQ60
10 KGout of stock
225H x 600W x 350D mm
13 amp plug fitted
total depth with handles: 425 mm
Stainless Steel
£159.99 £360.00
Commercial Chargrills for Restaurants & Catering Businesses
Brands Trusted by Industry Professionals
Key Features and Benefits
- Adjustable Temperature Control Fine-tune heat across different zones—perfect for simultaneous cooking.
- Versatile Cooking Surface Handles steaks, burgers, fish and vegetables with equal finesse.
- Durable Construction Heavy-duty steel and cast iron built for intense commercial use.
- Rapid Heat-Up Reaches cooking temperature in 10-15 minutes—ready when you are.
- Even Heat Distribution No cold spots means consistent results across the entire cooking surface.
- Authentic Chargrilled Flavour Creates that unmistakable smoky taste customers love.
- Effective Grease Management Specially designed channels and collection trays for easier cleaning.
- Simple Maintenance Removable components make daily cleaning straightforward.
Too busy to read? Listen instead.
In this episode of The Deep Dive, we explore commercial chargrills—ideal for grilling meats and vegetables with authentic flavour and grill marks. Learn the differences between gas and electric models, lava rock vs radiant heat, and key buying considerations.
14.30min | Expert-led | Real-world advice
0:00: Welcome to the deep dive.
0:01: Today we're really getting into something central to flavor in professional UK kitchens commercial char grills.
0:09: We've gone through a ton of information really to pull out the key stuff for you, helping you understand why these things matter.
0:16: Absolutely it's, it's about how these Well, quite robust bits of kit designed for busy places like restaurants, steakhouses, hotels here in the UK.
0:25: How they can seriously lift your whole dining experience.
0:28: Yeah, it's more than just cooking, isn't it?
0:30: Exactly.
0:30: It's about getting that, you know, that smoky flavor, those really distinct sear marks people love.
0:35: That's what often lets you nudge the prices up a bit.
0:37: Keeps them coming back too, I bet, for sure.
0:39: And we should probably touch on how they work alongside other gear like, commercial griddles.
0:45: Let you do a lot more.
0:46: Good point.
0:47: And there's quite a range out there, right.
0:48: Gass natural or LPG, yeah, different power levels too, from say 10 kilowatt up to hefty 30 kilowatt units.
0:55: OK, so let's, let's start at the beginning.
0:58: What is a commercial char grill fundamentally and why are they so well essential?
1:03: Well, basically it's a heavy duty grilling machine built for constant use, consistent results.
1:09: But the real kicker is what it does.
1:11: It delivers that smoky taste, those grill marks.
1:15: That's what customers really associate with, you know, proper grilled food.
1:18: It's not just heat, it's an experience.
1:20: , right, it's that visual and aroma thing.
1:23: You see the marks, smell the smoke.
1:24: Exactly.
1:25: It signals quality straight away and that smoky flavor.
1:29: Yeah.
1:30: How does that actually happen?
1:30: Is it just burning?
1:32: Not quite.
1:32: It's more about, vaporization.
1:36: When juices and fats drip from the food onto the really hot parts below could be lava rocks, ceramic bits, radiance, they turn into smoke instantly, and that smoke coats the food, giving it that unique char grilled flavor.
1:50: You just can't really fake that.
1:51: Huh?
1:52: Interesting.
1:52: So it's the drippings making the flavor.
1:54: In large part, yes, and you mentioned who uses them.
1:57: It's a big slice of the UK food scene.
1:59: Yeah, restaurants, steakhouses, definitely.
2:01: Oh, absolutely.
2:02: For steakhouses, it's pretty much non-negotiable.
2:04: But busy hotels too, churning out loads of meals.
2:07: And the sources we looked at mentioned like 50 years of seeing the impact of a good char grill.
2:12: That's, that's significant.
2:14: It really is.
2:15: It shows it's not just a fad, it's a fundamental piece of kit that delivers something chefs and customers genuinely value, year after year.
2:23: OK, so beyond just being hot, what features make these things tick?
2:28: What gives them that edge?
2:29: Well, control is a big one.
2:30: Adjustable temperature, often in different zones across the grill.
2:34: so you can cook different things at different temps at the same time, precisely.
2:38: You could be searing a steak on high heat here and gently finishing some vegetables over lower heat there.
2:44: Big help for efficiency.
2:45: I can see that, makes it versatile, hugely.
2:48: A good one handles steaks, burgers, sure, but also fish, veg, a whole range.
2:54: And then there's the build.
2:55: These are tanks basically built to last, you mean?
2:58: Yeah, heavy duty steel, cast iron.
3:00: They have to withstand serious heat day in, day out.
3:03: That toughness means they last longer, less hassle.
3:06: Right?
3:07: Less downtime, fewer repair bills, hopefully, what else?
3:10: Speed.
3:11: Getting up to temperature fast.
3:12: A good one might only take, say, 1015 minutes.
3:16: That's vital when you're slammed.
3:17: Yeah, no kidding.
3:18: And even heat is crucial.
3:19: No hotspots or cold zones, you want consistent cooking right across the surface, and obviously that authentic flavor we keep talking about.
3:27: OK, OK.
3:28: And the bit nobody loves cleaning, huh, yeah.
3:32: Essential though, good design helps massively.
3:35: Look for decent grease channels, trays you can actually pull out easily.
3:38: Makes sense, prevents flare-ups too, I guess.
3:40: Exactly, and just makes that daily clean less of a chore, removable grates, easy access to components.
3:46: It all adds up.
3:47: OK, so if you're running a kitchen in the UK and you're thinking, right, maybe I need one of these, what are the absolute must thinks before buying?
3:56: First off, space and size.
3:58: How much counter have you actually got?
4:00: They range from maybe 400 millimeters wide up to 1200 millimeters, sometimes more.
4:04: And how does size relate to like how busy you are?
4:08: Good question.
4:09: As a rough guide, maybe a 600 millimeter wide one could handle, say, 80 to 100 covers in the service.
4:14: But it depends on your menu, obviously, and don't forget height.
4:17: Grill height clearance.
4:19: If you do thick steaks, chops on the bone, You need space under the hood or whatever's above it.
4:25: practical point.
4:26: What about what powers them?
4:27: Gas, electric.
4:29: Big decision.
4:29: Natural gas.
4:31: If you've got the connection, can save you money on running costs, especially if you're using it a lot.
4:36: Lots of models are set up for it and LPG.
4:38: That's your flexible friend.
4:40: Great for mobile catering or places without means gas against specific models available.
4:44: OK.
4:45: Then you've got the BTU rating.
4:46: That's the heat output, needs to match what you're cooking and how hard you're pushing it.
4:50: So it's really about matching the machine to your specific setup and menu.
4:54: Exactly right.
4:55: Let's get into the mechanics a bit more.
4:57: How do they actually create that heat and flavor?
5:00: What's going on inside?
5:01: OK, so the basic The idea is intense heat coming up from underneath, cooking the food on those open grates.
5:07: In a gas one, you've got powerful burners heating up elements could be lava rocks, ceramic briquettes, sometimes metal radiants.
5:14: These get incredibly hot, like maybe 400 °C, and they hold that heat really well.
5:20: But crucially, they're also what helps make the smoke.
5:23: How so?
5:23: Remember the drippings, juices, fats, they hit those super hot elements and just.
5:29: Vaporize instantly into smoke.
5:31: That smoke that infuses the food.
5:34: , OK.
5:35: So, the choice of lava rock versus ceramic.
5:39: Does that change the flavor much?
5:41: That can subtly affect things, yeah, maybe heat distribution, smoke intensity, ceramics are often praised for very even heat, for example.
5:49: Interesting detail and the grates the food sits on, usually heavy cast iron.
5:53: Yeah.
5:53: Great heat conductor holds heat well, essential for getting those proper sear marks, right, the sear marks.
5:57: And then you add the zone controls, maybe adjustable great height, gives the chef.
6:01: Real control over the whole process.
6:03: So it's that mix of direct heat, radiative heat, and the smoke from the drippings.
6:07: Pretty much sums it up.
6:08: That's what gives you those professional results.
6:10: We actually have a quote here from, Oliver Bennett.
6:13: He's a commercial catering equipment specialist, 12 plus years in the game.
6:18: He says char grills bring that unbeatable flame kissed flavor, but they've got to be efficient too.
6:24: Look for models with fast heat-up times and easy clean features to keep service smooth and energy bills down.
6:30: Spot on.
6:31: That really nails the balance, doesn't it?
6:33: Flavor pulls people in, but efficiency keeps the kitchen running smoothly and, well, profitably.
6:39: Absolutely.
6:40: Now, super important topic, safety.
6:42: What are the key things to keep front of mind with these powerful machines?
6:45: Top of the list, check the flames on gas models.
6:49: You want nice steady blue flames, yellow or jumpy flames.
6:52: That signs something's not right, needs looking at it.
6:55: Regularly check all your gas lines, connections.
6:58: Any hint of a leak needs immediate attention.
7:00: Keep the grates clean, Built up grease is a major cause of flare-ups.
7:04: Right?
7:04: Avoid those big flames shooting up.
7:06: Definitely.
7:06: And don't overload it with a really fatty stuff all at once.
7:09: Use proper tools, long tongs, spatulas, keep your hands away from the heat.
7:13: Basic but essential.
7:15: Always.
7:16: And at the end of service, shut the gas supply off completely, every single time.
7:20: And the big one.
7:22: Ventilation.
7:23: Always, always operate under a proper extraction hood.
7:26: Needs to be professionally installed, maintained, and probably fire suppression systems too, right, in the UK?
7:32: Oh yes, often mandatory depending on the setup and local regs, non-negotiable for safety.
7:37: Vital reminders there.
7:38: OK, shifting focus slightly.
7:40: Any top tips for actually using them to get the best food results?
7:43: Yeah, a few key things, preheat properly.
7:46: Give it that 1015 minutes to get fully up to temp.
7:49: Helps cook evenly, stop sticking.
7:51: Clean it daily, wire brush while it's still warm, much easier.
7:55: Empty those grease trays regularly.
7:57: Don't let them overflow.
7:58: Good habits.
7:59: Definitely.
8:00: What those pro grill marks?
8:01: Give the food a 90 degree turn halfway through cooking.
8:04: Creates that crosshatch pattern.
8:06: the classic look.
8:07: Exactly.
8:07: And use your zones if you have them high heat to sear, get color, then maybe move it to a cooler zone to finish cooking through gently.
8:14: Smart, using the whole surface efficiently.
8:17: So, let's pull back again.
8:19: Why should a restaurant owner or chef really consider investing?
8:23: Remind us of those core benefits.
8:25: Well, the flavor boost is massive.
8:26: That authentic, smoky taste.
8:29: It's a real differentiator.
8:31: People pay for that.
8:32: So it adds value to the menu.
8:34: Menu prestige, you could call it.
8:36: Char grilled items often feel more premium.
8:39: We've seen figures suggesting you might justify, say, 20-30% higher prices for them.
8:44: Wow, that's significant.
8:45: It is, and operationally, they're efficient.
8:48: You can cook multiple things at once, often without constant hovering.
8:51: Freeze up chefs a bit, right?
8:53: Multitaskers.
8:54: We've got some quick facts here too.
8:56: Did you know?
8:57: Like a medium steak in 5-7 minutes.
8:59: That's fast, very fast in a busy service in quality ones lasting 10 plus years.
9:03: That's good ROI definitely.
9:05: They're built for heavy use and they're not just for meat.
9:07: Great for veg, seafood, even fruit, apparently, yeah, surprisingly versatile grilled pineapple anyway, maybe and that 20-30% price premium potential.
9:17: Serious money.
9:18: It really highlights the performance, the durability, and the potential return these machines offer.
9:24: There's another quote here from an equipment specialist called Mike.
9:27: He says, a quality char grill is the heartbeat of many kitchens.
9:31: Nice phrase.
9:32: The best models combine heavy-duty construction with precise temperature control.
9:37: That's what professionals demand for consistent results.
9:41: He mentions the pros, flavor, looks, versatility, but also the cons, needing good ventilation and that regular cleaning commitment, which is fair.
9:50: It's a balanced view.
9:51: High performance needs proper setup and care.
9:54: So let's get specific.
9:56: Who really needs one?
9:57: Give us some UK examples.
9:59: Steakhouse is obviously it's core to their identity delivering that perfect flame grilled steak.
10:04: Can't run a steakhouse without one, really.
10:06: Pretty much hotels too.
10:07: They need the versatility for breakfast, lunch, dinner services, room service, right?
10:11: Covers a lot of bases.
10:12: Burger joints going for that gourmet feel.
10:15: That smoky char elevates a burger hugely.
10:18: And event gators, consistency, volume, and a bit of theater too.
10:22: Yeah, people love washing food cook over flames.
10:25: We actually have a UK case study, the Flames Steakhouse in Bristol.
10:29: They upgraded their char grill.
10:31: Oh, OK.
10:32: Big results.
10:33: They cut cooking times by 30%, got much more consistent results across all their steaks.
10:39: Oh wow, 30% is huge.
10:41: They loved the separate cooking zones for different cuts and how well done people wanted them.
10:45: They used it with a salamander grill too, for finishing, presumably, yeah.
10:49: And get this.
10:49: Within two months, orders for their premium steaks went up 15%.
10:54: See, that's a direct link.
10:56: Better equipment, better consistency, happier customers, more sales of high margin items, perfect example.
11:02: It really shows the impact.
11:04: Now let's tackle some FAQs we often hear.
11:06: We've touched on gas pipes, cleaning.
11:09: What about sizing for, say, a typical UK restaurant doing 8100 covers?
11:13: Yeah, for that kind of volume, you're probably looking at something in the 600 millimeter to 900 millimeter width range.
11:19: It gives you enough cooking area without being excessive, and ventilation just to reiterate, absolutely critical.
11:24: Proper commercial extraction, probably needs linking to a fire suppression system.
11:28: Got to meet UK safety standards.
11:30: No shortcuts there.
11:32: What about general maintenance?
11:33: Beyond cleaning.
11:35: Well, regular cleaning is key, as we said.
11:37: Then you'll need annual gas safety checks by a qualified engineer, and over time, things like the lava rocks or ceramics might need replacing, normal wear and tear and life span.
11:48: If you look after it, a good quality one with proper care, you could easily get 8, 10, maybe even 12 years of solid service represents really good long-term value, a good return on investment.
11:58: Good to know.
11:59: These are the practical things people worry about.
12:00: Exactly.
12:01: They're top of mind when you're making a significant investment.
12:03: It's also maybe worth mentioning if you're setting up a specific type of cafe, pizza place, school kitchen.
12:10: Sometimes suppliers offer equipment bundles.
12:12: Yeah, that can be useful.
12:14: Tailored packages to get you started with compatible gear, save some legwork.
12:17: And think on the char grill itself, other useful bits of kit.
12:21: Definitely.
12:22: Good quality grill cleaners are a must.
12:24: Decent chopping boards, maybe chef's blowtorch for certain finishes, heatproof gloves, obviously, knife sharpener to keep your prep sharp, and Just knowing the different types, electric, gas, lava rock, radiant.
12:39: Right, having the full picture of the ecosystem around it.
12:41: Precisely, makes the whole operation smoother.
12:44: We've even got some feedback from chefs using them.
12:47: James, head chef, Waterside Grill in Southampton, says theirs gives the most consistent results I've seen in 25 years of cooking.
12:54: I craze.
12:55: And Lucy, owner of Emmer and Oak in Glasgow, says it transformed.
12:59: Our menu customers rave about the flavor.
13:01: That's fantastic.
13:02: Hearing it directly from users really drives the point home, makes a real difference.
13:06: So finally, if you are ready to buy, what should you look for in a supplier here in the UK?
13:11: Experience counts.
13:13: Someone who's been around like 50 years, they probably know their stuff.
13:16: Yeah, suggestibility and knowledge.
13:18: Fast delivery options are often crucial.
13:20: You don't want to wait weeks.
13:22: A price promise is reassuring too, knowing you're getting fair value, and I think this is really important expert support.
13:28: Being able to get good advice before you buy and help if you need it afterwards, that can be invaluable.
13:34: Choosing a good partner, not just a box shifter.
13:37: Exactly, can save a lot of hassle down the line.
13:39: OK, so wrapping this all up then, it seems pretty clear that commercial char rolls aren't just another cooker, they're Well, powerful tools, definitely for boosting flavor, making your menu stand out, and just running a more efficient kitchen if grilling is key for you.
13:54: They really do seem essential for certain types of cooking and certain ambitions.
13:59: Yeah, and maybe the thought to leave you with is this.
14:03: How could that unique char grilled quality, the flavor, the look, really elevate your specific menu?
14:11: What could it do for your customers' experience?
14:13: Good question.
14:14: And thinking about those features, size, power, control which ones would genuinely make the biggest difference to your operation.
14:22: Exactly, mulling that over.
14:23: Considering those things carefully is the best way to figure out if a char grill is right for you, and if so, which one will be the perfect fit for your kitchen.
Essential Buying Considerations
Capacity and Size
- Measure your counter space—models range from compact 400mm to large 1200mm widths.
- Consider covers served—a 600mm unit handles 80-100 meals per service.
- Check grill height clearance for thicker cuts and bone-in meats.
Power Source and Usage
- Natural gas units offer cost savings for high-volume operations.
- LPG models provide flexibility for mobile catering or remote locations.
- Calculate BTU requirements based on menu items and service intensity.
How Commercial Chargrills Work
Commercial chargrills operate on a beautifully simple principle—intense heat rising from below cooks food placed on open grates. Most professional models use powerful gas burners that heat lava rocks, ceramic briquettes or radiants beneath the cooking grates. These elements retain and radiate intense heat (up to 400°C) while creating that distinctive smoky flavour when food juices drip down and vaporise. The robust cast iron cooking grates transfer heat directly to your food, creating those coveted sear marks. Many models feature individually controlled cooking zones and adjustable grate heights—giving chefs precise control over cooking temperatures for different items simultaneously. It's flame cooking at its professional best!
Trusted Insights from Oliver Bennett
Commercial Catering Equipment Specialist
12+ years experience
"Chargrills bring that unbeatable flame-kissed flavour, but they’ve got to be efficient too—look for models with fast heat-up times and easy-clean features to keep service smooth and energy bills down."
Safety Guidelines
- Check Flames Ensure proper blue flame pattern—yellow flames indicate adjustment needed.
- Secure Connections Inspect gas lines and connections regularly for leaks.
- Avoid Flare-ups Keep grates clean and don't overload with fatty items.
- Use Long Tools Always use proper length tongs and spatulas to prevent burns.
- Proper Shutdown Turn off gas supply completely after each service.
- Ensure Ventilation Always operate under proper extraction systems.
Top Tips for Using Commercial Chargrills
For optimal results, preheat your chargrill for at least 10-15 minutes before service begins—this ensures proper temperature and prevents food sticking. Clean the grates daily with a wire brush while still warm, and empty grease trays regularly to prevent flare-ups. Rotate foods 90 degrees halfway through cooking for professional crosshatch grill marks. Consider using designated grill zones: higher heat for searing and marking, lower heat for finishing thicker items to achieve perfect doneness without charring.
Benefits of Using Commercial Chargrills
- Enhanced Flavour Profile Creates distinctive smoky taste that other cooking methods can't match.
- Menu Prestige Adds perceived value to dishes—customers willingly pay more.
- Operational Efficiency Cooks multiple items simultaneously with minimal supervision.
Did You Know?
- Speed A professional chargrill can cook a medium steak in just 5-7 minutes.
- Durability Quality commercial chargrills typically last 10+ years in busy kitchens.
- Versatility Beyond meats, chargrills excel with vegetables, seafood and even fruit.
- Profitability Chargrilled items often command 20-30% price premiums on menus.
Expert Insights on Commercial Chargrills
Having kitted out thousands of professional kitchens over five decades, we've learned what separates average grills from exceptional ones. 'A quality chargrill is the heartbeat of many kitchens,' says Mike, our equipment specialist. 'The best models combine heavy-duty construction with precise temperature control—that's what professionals demand for consistent results.'
- Pros: Unmatched flavour, visual appeal, cooking versatility.
- Cons: Requires ventilation planning, regular cleaning for peak performance.
Who Needs Commercial Chargrills?
- Steakhouses Essential for authentic flame-grilled steaks with perfect sear marks.
- Hotels Versatile for breakfast grills, lunch service and evening dining.
- Burger Restaurants Creates distinctive smoky flavour that elevates gourmet burgers.
- Event Caterers Provides theatre and consistent results for large-scale events.
Real-World Success with Commercial Chargrills
Consider The Flame Steakhouse in Bristol, which replaced their ageing chargrill with a new professional model from our range. The results were immediate and impressive. 'We've cut cooking time by nearly 30% while improving consistency,' the head chef told us. 'The individually controlled cooking zones mean we can handle different cuts and doneness levels simultaneously.' They paired it with a commercial salamander grill for finishing touches, and reported a 15% increase in their premium steak orders within just two months!
FAQs
- What's the difference between natural gas and LPG chargrills? Natural gas models connect to mains supply while LPG uses bottled gas—ideal for remote locations.
- How often should I clean my commercial chargrill? Brush grates after each service and deep clean weekly for optimal performance.
- Which size chargrill do I need for my restaurant? For 80-100 covers per service, a 600-900mm width typically provides sufficient capacity.
- Do I need special ventilation for a commercial chargrill? Yes, professional extraction with proper fire suppression is essential—check local regulations.
- What maintenance do chargrills require? Regular cleaning, annual gas safety checks, and occasional replacement of ceramic briquettes or radiants.
- How long do commercial chargrills typically last? Quality models last 8-12 years with proper maintenance—excellent return on investment.
Looking for Equipment by Business Type?
Not sure where to start? Whether you're running a bustling café, opening a pizzeria, or managing a school canteen, we've made it easy to shop by business type. Explore handpicked equipment bundles and essentials tailored to your industry—saving you time and making sure you get exactly what you need.
Other Categories You Might Find Useful
We’ve selected some closely related categories that might be essential for your setup. Whether you’re expanding your kitchen or just making sure you’ve got everything covered, these links will help you explore more equipment that fits your needs.
Commercial Grill Cleaners for Restaurants & Kitchens Commercial Chopping Boards for Professional Kitchens & Restaurants Commercial Chef's Blow Torches for Professional Kitchens Commercial Kitchen Gloves for Food Safety & Handling Commercial Knife Sharpeners for Restaurants & Professional Kitchens Commercial Electric Chargrills for Restaurants & Steakhouses Commercial Gas Chargrills for Restaurants & Steakhouses Commercial Inspection Tools & Thermometers for Food Safety
What our Customers Say
'Our chargrill delivers the most consistent results I've seen in 25 years of cooking.'
J James Head Chef, Waterside Grill, Southampton'Transformed our menu—customers rave about the flavour in every dish!'
L Lucy Restaurant Owner, Ember & Oak, Glasgow
Why Choose EasyEquipment for Commercial Chargrills?
- Trusted Supplier 50 years' experience selecting the finest kitchen equipment—we know what works.
- Fast Delivery Next day delivery available across mainland UK—get cooking sooner.
- Best Price Promise Found it cheaper? We'll match it—fair value guaranteed.
- Expert Support Specialist advice before and after purchase—we're here to help.
Ready to Explore Commercial Chargrills?
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