Practical answers on flat-top griddles, charbroilers, and salamander broilers, covering materials, seasoning, cleaning, temperatures, and venting. See our guides on choosing a commercial griddle and a commercial charbroiler.
A commercial griddle is a flat, solid heated cooking surface used for eggs, pancakes, burgers, onions, sandwiches, and more. Gas or electric burners heat a thick metal plate from below, giving broad, even contact heat and a large working area. Models range from countertop units to floor-standing lines, with thermostatic or manual controls and one or more heat zones. See our griddle buying guide to match one to your line.
Griddles handle high-volume flat-cooking: breakfast eggs, pancakes, and hash browns; smashed and standard burgers; grilled sandwiches; sautéed onions and vegetables; bacon and sausage; and quesadillas. The large, even surface lets one cook run many items at different zones at once, which is why griddles anchor diner, breakfast, and burger lines. Multiple temperature zones let you hold delicate and high-heat items on the same plate.
The cooking plate is usually thick steel, with common options being polished/steel, chrome-plated, or composite plates. Thicker plates (often around 3/4 to 1 inch) hold heat better and recover faster under load. Chrome griddles resist sticking, clean easily, transfer less ambient heat, and hold flavors separate, but cost more. Standard steel plates need seasoning. Plate thickness and material both affect heat retention and price.
Clean the new plate to remove any manufacturing residue, heat it to a moderate temperature, then apply a thin layer of high-smoke-point oil and let it cook on until it darkens and polymerizes. Wipe off excess and repeat the thin-coat-and-heat cycle several times to build a smooth, non-stick patina. Chrome griddles do not need seasoning. Follow the manufacturer's break-in instructions for temperatures and oil.
At the end of service, scrape food debris toward the grease trough while the plate is still warm, then clean the surface for its type: steel plates get scraped, wiped, and re-oiled to protect the seasoning, while chrome plates are cleaned with the maker's recommended method and pads to avoid scratching. Empty and wash the grease drawer daily. Avoid harsh abrasives on chrome and follow the manufacturer's cleaning guidance.
While warm, scrape residue into the trough, then use a griddle stone, screen, or pad with a little water or griddle cleaner to lift carbon, working with the grain. Wipe clean, dry, and apply a thin layer of oil to re-season and prevent rust. Do not use steel wool or harsh chemicals that strip the seasoning. Daily scraping plus a periodic deeper cleaning keeps the surface smooth and non-stick.
On electric griddles, switch on the power and set each zone's thermostat. On gas griddles, follow the lighting sequence: light standing pilots per the instructions where present, or use the control knobs with electronic ignition on newer units. Give the plate time to fully heat and stabilize before cooking. Never relight into accumulated gas. Always follow the specific startup steps in the manufacturer's manual for your model.
It depends on the food. Eggs and pancakes cook well around 350°F, most general griddling sits near 350–375°F, and searing burgers or onions runs hotter, often around 375–400°F. Delicate items need lower zones. Use the plate's temperature zones to cook multiple items at once. Verify with an infrared or surface thermometer, since dial settings drift, and adjust to your recipes and desired browning.
Both are common. Gas griddles heat fast, recover quickly, and suit high volume and sites with gas service; electric griddles often deliver very even surface temperatures and work where gas is unavailable. Your choice depends on utilities, volume, and ventilation. Neither is universally better. Weigh the trade-offs in our gas vs electric equipment guide and match to your line.
Countertop griddles for light volume can start in the low-to-mid hundreds, standard floor and heavy-duty models run into the low thousands, and thick-plate or chrome-surface units cost more. Price scales with plate thickness, width, number of zones, and material. Factor in venting, since griddles usually need a hood. Compare lifetime cost, not just purchase price, when choosing between models for a busy line.
In most cases yes. Griddles produce grease-laden smoke and vapor, so they typically require a Type I grease exhaust hood under commercial code. Requirements can vary with the appliance and volume, so check your local mechanical code. Use our do I need a hood tool to check your setup, and confirm the final requirement with your local authority before installation.
A charbroiler is a commercial grill that cooks food over an open heat source, using radiants, lava rock, or ceramic briquettes heated by gas (or electric elements), with grates that leave sear marks. Dripping fat vaporizes and adds the smoky, char-grilled flavor customers associate with steaks and burgers. Countertop and floor models line up on the cook station. Our charbroiler guide covers the types.
Charbroilers grill steaks, burgers, chicken, chops, fish, and vegetables, delivering sear marks and the smoky, flame-grilled flavor from fat vaporizing on the hot surface below. They are standard in steakhouses, burger joints, and any menu built on grilled proteins. Different designs (radiant, lava rock, ceramic) tune the flavor and cleanup. Use them where char, grill marks, and high-heat searing define the dish.
Gas burners (or electric elements) heat a bed of radiants, lava rock, or ceramic briquettes, which in turn radiate intense heat up to the grates. Food sears on the grates while rendered fat drips onto the hot bed, vaporizes, and rises back as smoke to flavor the food. Grate design and heat control set the marks and cook. The vaporized-fat flavoring is what defines charbroiled cooking.
A charbroiler cooks on open grates over a radiant heat source, so fat drips and vaporizes for smoky flavor and sear marks; a griddle cooks on a solid flat plate with full-surface contact and no flame char. In kitchen terms, charbroiler and commercial grill often mean the same open-grate unit. Choose a charbroiler for grill marks and char, a griddle for eggs, pancakes, and smashed burgers.
Charbroilers run very hot, with grate and radiant surface temperatures commonly reaching well above 500°F and often higher directly over the burners. That intense radiant heat is what produces fast searing and grill marks. Many units let you set high and lower zones so you can sear on one side and finish gently on another. Let it fully preheat so grates are hot enough to mark and release food cleanly.
Radiant charbroilers use metal plates that heat evenly, reduce flare-ups, and are easier to clean and control, which many operators prefer for consistency. Lava rock and ceramic briquette units absorb dripping fat and can impart more smoky flavor but are messier and prone to flare-ups, and the rock needs periodic replacement. Choose radiant for control and easy cleaning, rock or ceramic for maximum char flavor.
Yes. Charbroilers generate heavy grease-laden smoke, so they require a Type I grease exhaust hood, and their high heat output often needs strong exhaust airflow. This is a firm code and safety requirement. Size the hood to the appliance and its heat load. Estimate airflow with our hood CFM calculator, and confirm the final ventilation requirements with your local authority.
After service, burn off residue, then scrape the grates with a grill brush or scraper while warm. Empty and clean the grease tray daily to prevent flare-ups and fires. Periodically remove and deep-clean grates and, on lava rock units, turn or replace the rock as it fouls. Keep radiants and burners clear. Avoid letting grease build up, and follow the manufacturer's cleaning steps for your charbroiler type.
Countertop charbroilers for light volume can start in the low hundreds, standard commercial radiant and lava rock models run several hundred to a couple thousand dollars, and large floor units or heavy-duty steakhouse broilers cost more. Price scales with width, BTU output, and construction. Remember to budget for the required grease hood. For selection help, see our charbroiler buying guide.
A salamander is a compact, high-intensity overhead broiler, often mounted on a wall or above a range, that cooks with strong top-down heat. Operators use it to finish, brown, melt, glaze, toast, and hold plates. Its narrow, powerful heat and quick response make it ideal for finishing tasks rather than primary bulk cooking. Gas and electric models are common on finishing and expo stations.
Salamanders finish and brown: melting cheese, glazing and caramelizing tops, browning gratins and casseroles, toasting bread, finishing steaks, and holding or reheating plated items briefly. The intense overhead heat works fast, so it is a finishing and à la minute tool rather than a primary cooking piece. Its position above the line keeps it handy for expo. Watch it closely, since the high heat browns quickly.
A salamander uses gas burners or electric elements mounted overhead to radiate intense heat downward onto food on an adjustable rack. Pulling the rack closer increases browning speed. Surface exposure is very hot, often well above 500°F, which is why it browns and melts in moments. Adjust the rack height and heat to control the result. Because it works so fast, keep constant watch to avoid burning.
A salamander is a specific type of compact, high-heat overhead broiler designed for finishing tasks, typically mounted above a range or on a wall. A broiler is the general category of top-down radiant cooking; a salamander is a fast, space-saving broiler for melting, browning, and finishing. Cheesemelters are similar but lower-powered. In practice, salamander refers to the intense, finishing-focused overhead broiler on the line.
Use it for finishing and browning: melting cheese on sandwiches and gratins, glazing and caramelizing sugar or sauces, browning casserole and pasta tops, toasting bread, crisping skin, finishing steaks and chops, and briefly reheating plated components. It is not meant for bulk primary cooking; think of it as the tool that adds the final color and heat before a plate leaves the pass, all à la minute.
Let it cool to a safe temperature, remove the rack and drip tray, and clean off grease and food debris so it does not smoke or catch fire. Scrape or wipe the interior and clean the grates and tray daily. Keep burners or elements clear. Avoid abrasives that damage finishes, and never spray water into electrical or gas components. Follow the manufacturer's cleaning instructions for your model.
Salamanders are typically wall-mounted or set on a shelf above a range, so they need secure mounting rated for the weight and proper clearance from combustibles. They connect to gas or electric service per the data plate and, because they broil, usually sit under the kitchen's grease exhaust hood. Use qualified installers, follow clearance specs, and confirm mounting, utility, and ventilation requirements with your local authority.
Preheat it, set the rack height to control browning speed (closer for faster, hotter results), then slide food underneath and watch it constantly, since it colors in seconds to a couple of minutes. Use it to finish and brown rather than cook from raw. Pull items the moment they reach the color you want. Because the heat is intense, never walk away while food is under a salamander.
There is no single best; the right unit depends on your menu, volume, fuel, and space. For griddles, judge plate thickness and material, number of heat zones, and width; for charbroilers, weigh radiant vs lava rock, BTU output, and cleaning ease. Match specs to your peak demand and running cost rather than brand. Our griddle guide and charbroiler guide walk through selecting for your specific line.
Both are open-flame or high-heat, grease-producing appliances, so they belong on the cook line under a Type I grease hood with adequate exhaust airflow and clearance from combustibles. Charbroilers in particular carry a high heat load that raises the required CFM. Plan hood coverage across the whole appliance line. Estimate exhaust needs with our hood CFM calculator and confirm clearances with your local authority.