Commercial Charbroilers
Choose a charbroiler by width (about one burner per 6″: 24″ for a café, 36–48″ for dinner service, 60″+ for a steakhouse) and radiant vs lava rock — radiant plates heat evenly and clean easier, lava rock gives a smokier char with more maintenance. Most are gas and every charbroiler needs a Type I hood.
Deciding? Compare radiant vs. lava-rock charbroilers and the model-number decoder.
Compare commercial charbroilers across every brand by width, fuel, and heat output. Filter to what fits your line and hood, then compare on build, not marketing. Total BTU and price are shown where the manufacturer or a dealer publishes them.
Commercial charbroilers: buying guide
A charbroiler gives the char marks and flavor a flat griddle can’t — radiant or lava-rock, sized by width and burner power. It is a grease-and-flame source that must sit under a Type I hood. Here is how to read the 79 models above.
Width and output
Charbroilers are sized by width, roughly one burner per 6″: 24″ (2–3 burners) for a café or low-volume line, 36–48″ (4–6 burners) for a steady dinner service, and 60″+ for a high-volume steakhouse or BBQ line. We show total BTU where the manufacturer publishes it.
Radiant vs lava rock
Radiant (metal plates) heats evenly, is easier to clean, and is the code-friendlier choice in most kitchens. Lava rock gives a smokier char but holds grease and is more maintenance. Many operators pick radiant for consistency.
Gas or electric
Most charbroilers are gas for fast, high heat; a few electric models exist for kitchens without a gas line. Fuel is listed where the maker states it.
Hood and clearance
Open flame and grease-laden vapor require a Type I hood with proper clearance to combustibles — not optional under the mechanical code. The removable grease trough/catch pan is an NSF cleanability inspection point.
How the brands compare
Fuel, width range, and street-price range for the brands with the most charbroilers here — a starting point, not a substitute for checking the specific model’s spec sheet.
| Brand | Models | Fuel | Width range | Street price |
|---|---|---|---|---|
| Star | 26 | Electric / Gas | 15–72″ W | — |
| Garland | 18 | Gas | 11–60″ W | — |
| Vulcan | 17 | Gas | 14–73″ W | $2,468–$14,579 |
| Sapphire | 6 | Gas | 16–60″ W | $544–$1,365 |
| Atosa | 6 | — | 24–48″ W | $838–$1,411 |
| Migali | 6 | — | 24–48″ W | — |
Frequently asked questions
Radiant vs lava rock charbroiler?
Radiant (metal plates) is easier to clean, heats evenly, and is the code-friendlier choice in most kitchens. Lava rock gives a smokier char but holds grease and is more maintenance. Many operators pick radiant for consistency.
What size charbroiler do I need?
Charbroilers are sized by width, roughly one burner per 6 inches: 24″ (2–3 burners) for a café or low-volume line, 36–48″ (4–6 burners) for a steady dinner service, and 60″+ for a high-volume steakhouse or BBQ line.
Does a charbroiler need a hood?
Yes — open flame and grease-laden vapor require a Type I hood with proper clearance to combustibles. This is not optional under the mechanical code.
Gas or electric charbroiler?
Most charbroilers are gas for fast, high heat; a few electric models exist for kitchens without a gas line. Fuel is listed where the manufacturer states it.
How is heat output compared?
By total BTU, where the manufacturer publishes it — higher BTU sears faster and recovers heat between loads. We show BTU only where it's published rather than infer it from the width or model number.
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 charbroiler 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.