EQUIPMENT KNOWLEDGE · PROFESSIONAL KITCHEN EQUIPMENT

Charbroiler

A charbroiler is a commercial grill that cooks food over intense radiant heat, producing rapid browning, grill marks, smoke, and charred flavour.

Best Uses

Steaks, chops, burgers, chicken, fish, shellfish, vegetables, skewers, and other foods that benefit from direct high heat.

What to Look For

• Strong heat recovery during busy service.
• Durable grates that are easy to lift and clean.
• Manageable grease collection and flare-up control.
• Separate heat zones when possible.

Correct Use

Preheat thoroughly, clean and oil the grates when appropriate, control flare-ups, and move food between hotter and cooler zones to manage colour and doneness.

Common Mistakes

• Cooking over uncontrolled flames rather than stable radiant heat.
• Failing to clean carbon buildup from the grates.
• Pressing meats and forcing juices onto the heat source.

Chef’s Notes

Good charbroiling depends on heat management. Colour should develop quickly without allowing surface charring to outrun internal cooking.

Related Equipment

Flat-top griddle, kitchen tongs, grill pan, instant-read thermometer, and salamander broiler.