Commercial Grills

59 products

Commercial grills cover the two workhorses of the hot line: charbroilers for marked, flame-grilled burgers, steaks, chicken and vegetables, and griddles / flat tops for eggs, pancakes, smash burgers, sandwiches and stir-fried proteins. You will find countertop gas and electric units from 12" up to 50" wide, from Garland, Vollrath (including the Cayenne line), Star Holman (Star-Max), Quest, Eurodib and Southbend, plus specialty pieces such as Spidocook contact grills and a Krampouz crêpe maker.

This collection sits in Cooking Equipment. Most units are countertop models that mount on an equipment stand or chef base, so plan the grill, stand and hood space together. Replacement grates and griddle accessories are listed here too.

Types of commercial grills

  • Gas charbroilers: Radiant or lava-rock units, including round-rod grid models, for grill marks and char flavour; some Quest models add a drawer below.
  • Gas griddles / flat tops: A solid steel plate for breakfast, burgers and sandwiches; offered with manual (valve) controls or thermostatic controls in 15" to 48" widths.
  • Electric griddles: 120V compact models and 208/240V full-size models for sites without gas service or where a hood setup favours electric.
  • Contact grills and specialty plates: Spidocook contact grills for pressed items and a Krampouz gas crêpe maker for dedicated crêpe stations.
  • Grill and griddle parts and accessories: Replacement grids and accessories from makers such as Metalworx and Rational to keep existing equipment working.

What to consider when choosing a commercial grill

  • Charbroiler or griddle: Charbroilers give marks and smoke for proteins; griddles handle eggs, pancakes and smash burgers. Many kitchens run both side by side.
  • Radiant vs lava rock: Several charbroilers here are listed as radiant/lava rock. Radiants are simpler to clean; lava rock holds heat and adds smoke flavour but needs periodic replacement.
  • Manual vs thermostatic griddle controls: Manual valves are simple and quick to respond; thermostatic controls hold a set plate temperature, which helps consistency for breakfast items and less experienced staff.
  • Width and burner count: Widths run from 12" to 50". Size the unit to your peak portions on the plate and confirm it fits under the existing hood.
  • Gas type and power: Many listings specify natural gas, propane (LP) or high-elevation versions, and electric models are 120V or 208/240V. Confirm your utility before ordering; a gas conversion is not always a simple swap.
  • Heavy duty vs standard duty: Heavy-duty counterline units (Vollrath Cayenne Heavy Duty, Garland HD, Southbend Heavy Duty Counterline) suit all-day high-volume lines; lighter units suit lower-volume or secondary stations.

Related categories

Commercial grill FAQs

What is the difference between a charbroiler and a griddle?

A charbroiler cooks over open grates with heat from below, giving grill marks and smoky flavour. A griddle cooks on a solid flat plate, which suits eggs, pancakes, smash burgers and anything that would fall through a grate.

Should I choose a manual or thermostatic griddle?

Manual controls work well when an experienced cook is watching the plate. Thermostatic controls hold a set temperature across the plate, which helps when several staff share the station or when consistency matters, such as in breakfast service.

Can I run a countertop grill on propane?

Many models are listed in natural gas, propane (LP) or high-elevation versions. Order the version that matches your gas supply, and have a licensed gas fitter install and connect it.

Prefer to talk it through? Find a Russell Hendrix representative.