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Commercial Electric Chargrills

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Commercial electric chargrills put bar marks on steaks, chops, skewers and vegetables and run on power alone, which makes them the answer in shopping centres and tenancies where gas is not permitted.

Gas recovers heat faster under a heavy load; electric holds a steadier temperature and installs without a gas connection. Pick on the service you run and on what the site can supply. See commercial gas chargrills and commercial benchtop electric chargrills.

Working out which grill the site can take? Get a quote and we will price electric and gas side by side.

These are the top FAQs for Commercial Electric Chargrills

Can an electric chargrill match gas?

It can produce good marks and flavour, though gas generally recovers heat faster under a heavy load. Where gas is unavailable, electric is the only real option.

What goes on a chargrill rather than a griddle?

Steaks, chops, skewers and vegetables where marks and smoke matter. Eggs, pancakes and onions belong on a flat griddle.

See commercial cooking equipment.

What electrical supply does it need?

Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.

Our installation partner can confirm what your site can support.

Does it need extraction?

Commercial cooking equipment generally needs extraction over it, and the requirement is set locally rather than by the appliance.

See commercial kitchen exhaust hoods.

How do I clean grill bars?

Brush while warm after service and deep clean on the manufacturer's schedule. Built-up carbon tastes bitter and causes flare-ups.

See grill and griddle cleaners.

Benchtop or freestanding?

Benchtop suits a cafe adding a grill line; freestanding suits a dedicated grill section.

Stands are in electric cooking equipment stands.