Commercial Broilers
Choose a broiler by type and capacity: an overfired/upright (chophouse) broiler delivers intense top-down heat for steaks and chops at a steakhouse; an infrared broiler reaches very high searing temperatures fast. Size by width (grate area) and BTU, and choose gas (most models) or electric. A broiler runs hot and greasy, so it needs a Type I hood. (Charbroilers and salamanders are compared on their own pages.)
Deciding? Compare radiant vs. lava-rock charbroilers and the model-number decoder.
Overfired and upright (chophouse) broilers that cook with intense top-down heat for steaks, chops, and finishing — distinct from a charbroiler (heat from below) or a salamander (a compact finishing broiler). Compare across brands by fuel, width, and heat output, then compare on build. BTU and price are shown where the manufacturer or a dealer publishes them.
Commercial broilers: buying guide
A broiler is chosen by type (overfired/upright vs infrared), width (grate area), and heat output, then by fuel. Here is how to read the 31 broilers above.
Broiler vs charbroiler vs salamander
A broiler cooks with intense heat from above (overfired/upright chophouse units); a charbroiler heats from below over radiants or lava rock; a salamander is a compact finishing/melting broiler that mounts over a range. Buy for the cooking job — this page covers overfired and upright broilers.
Size and output
Size by width (usable grate area) and total BTU to your peak steak/chop volume. A steakhouse line runs a wide, high-BTU upright broiler; a smaller kitchen may only need a compact unit. Confirm the footprint fits the line and hood.
Fuel and hood
Most broilers are gas for fast, high heat; some electric/infrared models exist. Every broiler produces grease-laden vapor and needs a Type I hood with proper clearance — not optional under the mechanical code.
How the brands compare
Fuel, width range, and street-price range for the brands with the most broilers here — a starting point, not a substitute for checking the specific model’s spec sheet.
| Brand | Models | Fuel | Width range | Street price |
|---|---|---|---|---|
| Southbend | 19 | Electric / Gas | 24–60.8″ W | — |
| Vulcan | 12 | Gas | 36–48″ W | — |
Frequently asked questions
Broiler vs charbroiler — what's the difference?
A broiler applies heat from above (overfired/upright chophouse units) for searing steaks and chops; a charbroiler applies heat from below over radiants or lava rock for grill marks. They're different tools — pick by the cooking result you want.
What is an upright (chophouse) broiler?
A heavy-duty freestanding broiler with an adjustable overhead heat source and slide-out grates, built for high-volume steakhouse searing. It reaches very high temperatures and holds them through service.
Does a broiler need a hood?
Yes — intense heat and grease-laden vapor require a Type I hood with proper clearance to combustibles. This is required under the mechanical code, not optional.
Gas or electric/infrared broiler?
Most commercial broilers are gas for fast, high searing heat; infrared and electric models exist for specific needs. Fuel is listed where the manufacturer states it.
How is broiler capacity compared?
By usable width (grate area) and total BTU where published — a wider, higher-BTU broiler sears more steaks at once and recovers heat faster between loads. We show BTU only where the manufacturer publishes it.
About this data
Last verified: August 2026. Specs are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn't published we leave it blank rather than guess.
Methodology: every broiler model is compared on the same set of specifications, and dimensions are checked (for sinks, overall width must exceed the combined bowl widths) — figures that fail validation are corrected from the manufacturer model number or omitted. “Street price” is the lowest legitimate published price we've found and can change.
Sourcing: product specs come from the manufacturer; regulatory statements link to the source (e.g. the FDA Food Code and NSF). Code requirements vary by jurisdiction — confirm with the authority reviewing your plans.
Disclosure: FoodServiceNerd is vendor-neutral and free to use. Some “where to buy” links may be affiliate links — we may earn a commission at no cost to you, and it never changes what we list or how we rank it. We don't sell equipment ourselves.
Editorial: compiled and reviewed by the FoodServiceNerd equipment desk (about us). Spot an error? Tell us and we'll correct it.