Commercial Charcoal Grills and Ovens

You get the smoke flavour without liquid smoke or anything else added to the dish, and the heat is more intense than gas or electric. Depending on the model, meat can turn on a rotisserie as it cooks, so it browns on the outside and stays tender inside.

Against gas or electric chargrills, the flavour comes from the smoke, and you can change it by changing the charcoal or wood you burn. One grill covers everything from a hard sear to a slow rotisserie.

Start with the space you have. A small restaurant often cannot fit a large charcoal grill, and a gas benchtop grill gives you a similar style of cooking in a smaller footprint, without the smoke flavour.

For moderate volumes, a skewer charcoal grill or a compact charcoal barbeque and grill will cover a wide menu. Past that, it comes down to what you are cooking and how much room the kitchen has.

Rotisserie charcoal grills suit larger restaurants. They are much wider and the heat is more intense, so they need more space and airflow around them, and in return you can cook several pieces of meat at once. If you want one grill for the widest menu, look for a complete grill with single and double skewers and grooved grills for direct heat.

Rotisserie grills, multi-tier rotisseries and charcoal barbeques, from the brands we deal with directly. All of it is built to comply with Australian regulations.

Yes, but the ventilation and fire safety work has to be done properly, and that is extra to the grill itself. We can arrange installation as part of the order.

At a minimum, a commercial exhaust canopy strong enough to pull the hot air and smoke out of the kitchen. Because the flame is open, Worksafe will most likely want to check how the grill has been installed before you use it.

Requirements change by council and by state, so check what applies to your site before you order. Contact us if you want a hand working it out.

The largest models in the range cook up to 80 kilos of meat an hour. A large rotisserie takes 28 birds per tier, or around 84 skewers used as a spit.

Against gas, charcoal gives you the smoke flavour, the more intense heat and the rotisserie and skewer options. Gas chargrills need a fixed gas connection but no charcoal to load and no ash to clear, so if the menu does not depend on smoke, read the gas page as well before you choose.

A removable ash tray, which you pull out and empty between uses before loading fresh coal. Grease trays are worth having too, because they catch the fat that would otherwise be a fire risk.

An adjustable charcoal hopper height is a cooking feature rather than a cleaning one, but it is worth looking for: it lets you set how close the heat sits to the food.