Commercial Ranges, Griddles and Charbroilers Buying Guide
Buying Guide · Ranges, Griddles and Charbroilers
Choose the Right Range, Griddle or Charbroiler for Your Line
The stovetop, the flat top and the grill do most of the cooking in a restaurant kitchen. Each one sets how many things can cook at once, how much heat and grease the kitchen has to manage, and how much space the line needs.
Use this guide to compare ranges, griddles and charbroilers, choose a width that matches your peak, and check the building before you buy. A specialist can help balance the line.
Start With What Cooks at the Same Time
Write down how many pans, burgers, steaks or eggs have to be cooking at the same moment during your busiest hour. That decides how many burners, how much griddle surface and how much grill you need.
Fuel, electrical service and ventilation vary by building. Confirm them early, because they narrow the options before you compare any model.
Best-Fit Operations
This guide is for kitchens that cook to order on an open line.
Range, Griddle or Charbroiler?
Choose by what the food needs: burners, a flat surface or open grates.
A range has burners on top and usually an oven below, so it handles sauté, simmering and boiling. A griddle is a flat plate for eggs, pancakes, burgers and sandwiches. A charbroiler cooks over grates for grill marks and a grilled flavour.
Many lines use more than one. The question is how much of each, and in what order, so that food flows from the cooks to the pass without crowding.
Quick guide
- Range: sauté, sauces, soups, pasta.
- Griddle: breakfast, burgers, sandwiches.
- Charbroiler: steaks, chops, chicken, grilled vegetables.
- Salamander or cheese melter: finishing from above.
Shop Commercial Ranges
Restaurant ranges, stock pot ranges and more.
Countertop Ranges
Hot plates and countertop burners.
Griddles and Grills
Flat tops and charbroilers.
Broilers and Cheese Melters
Finishing and browning from above.
| Operation | Core pieces | Often added | Watch for |
|---|---|---|---|
| Breakfast and diner | Griddle, range with oven, fryer | Convection oven for baked items | Griddle width at the breakfast rush |
| Burger and grill | Charbroiler, griddle, fryer for sides | Range for sauces and sides | Heat and grease from open grates; hood capacity |
| Full-service dining | Range with oven, charbroiler or griddle | Salamander for finishing | Burner count at the dinner rush |
| Steakhouse | Charbroiler or high-heat broiler, range | Oven for finishing | High heat and smoke; hood coverage |
| Pub kitchen | Range or hot plates, griddle | Charbroiler; floor fryer | Shared hood and gas supply for everything on the line |
Ranges and Stovetops
Start with how many pans need to be on heat at the same time.
Restaurant ranges combine open burners with an oven base. Countertop hot plates add burners to a line that already has ovens, or serve as a small secondary station. Stock pot ranges have high-output burners sized for large pots.
Width sets how many burners fit, and it also sets how much line space you need. Measure before you choose.
Recommended starting points
- 24 in and 36 in restaurant ranges: the usual single-line starting point.
- 60 in restaurant ranges: for more burners and oven space in one unit.
- Countertop hot plates: extra burners on a bench.
| Kitchen | Typical range | Why |
|---|---|---|
| Small kitchen or secondary station | 24 in range, or a countertop hot plate | Smaller line, lighter peak, tight space. A 24 in range commonly has about four burners. |
| Standard full-service line | 36 in range | A common middle: about six burners plus an oven base. |
| High-volume or burner-heavy menu | 60 in range, or a range plus hot plates | More pans on heat at once. A 60 in range commonly has about ten burners. |
Burner counts and layouts vary by model. Always read the product page for the exact configuration and heat output.
Gas or electric?
| Consideration | Gas | Electric |
|---|---|---|
| Heat control | Visible flame and fast adjustment. Preferred by many chefs. | Steady heat. Response depends on the element type; induction is very responsive. |
| What the building needs | Gas supply, correct fuel type and connection, ventilation | The right voltage, phase and circuit capacity for every unit on the line |
| Kitchen heat | Releases more heat into the room | Less combustion; induction adds little ambient heat |
| Before you buy | Confirm natural gas or propane for the exact model | Confirm voltage and phase for the exact model |
Open burners, hot top or griddle top?
Open burners give the most flexibility for pans of different sizes and are the usual choice. Some ranges swap a section for a flat griddle or a hot top, which adds a flat cooking zone but gives up burners. Choose those layouts only if the menu uses them every service.
Standard oven base or convection oven base?
A standard oven base heats evenly for general roasting and finishing. A convection base adds a fan for faster, more even results, which suits baking and high-volume roasting. If you already plan a separate convection oven, a standard base is often enough.
Griddles and Charbroilers
Choose the surface that matches the food: flat for breakfast and burgers, grates for grill marks.
Both are usually countertop units, so measure the bench or stand they will sit on. Width is the main sizing choice, in steps of about 12 in.
Both put heat and grease into the air, so treat ventilation as part of the equipment decision, not an afterthought.
Recommended starting points
- Griddle, 24 in or 36 in: the usual choices for a restaurant line.
- Charbroiler, 24 in or 36 in: for grilled proteins and vegetables.
- Both on one line: map how orders move between them first.
| Consideration | Griddle | Charbroiler |
|---|---|---|
| Cooking surface | Flat plate | Grates over heat; food gets grill marks |
| Best for | Eggs, pancakes, burgers, sandwiches, vegetables | Steaks, chops, chicken, fish, burgers with a grilled finish |
| Flavour | Seared and browned in its own juices | Grilled, with flame or radiant-heat character |
| Grease | Collected in a trough or tray | Drips below the grates; flare-ups are a consideration |
| Cleaning | Scrape and wipe the plate daily | Grates and drip pans need regular, thorough cleaning |
| Ventilation | Needed for heat and grease vapour | Needed for heat, smoke and grease |
| Width | Typical use | Consider |
|---|---|---|
| Up to 24 in | Small stations, light use, a second unit for a specialty item | Quick to heat, limited items at once |
| About 36 in | The usual restaurant choice for steady, all-day service | Fits most lines; check the bench and hood width |
| 48 in or more | High-volume breakfast, burger or steak service | Needs more space, gas or power, and hood coverage |
What should I look for in a griddle plate and controls?
Compare plate thickness, the surface material and how the plate is heated. Thicker plates hold heat better when cold food hits the surface. Thermostatic controls hold a set temperature, while manual controls are simpler. Some models split the plate into zones so you can run part of it and save fuel.
What types of charbroiler are there?
Radiant models heat metal or ceramic elements under the grates, giving steady heat and fewer flare-ups. Other models use lava rock or similar materials for a more open-flame character. Look at the heat zones, the grate design and how easy it is to remove and clean grates and grease pans.
Before You Order: Fuel, Ventilation and Clearances
Most surprises come from the building, not the equipment.
Walk this list with your gas fitter, electrician and ventilation supplier before you order. Requirements depend on your location and local authority, so treat it as a list of questions, not a rulebook.
Ask early
- What fuel and power does the line have?
- Does the hood cover every unit?
- Who installs and commissions each piece?
| Check | What to confirm | Who to ask |
|---|---|---|
| Gas supply | Natural gas or propane, line size and capacity for the whole line, and the connection each unit needs | Licensed gas fitter |
| Electrical | Voltage, phase and circuit capacity for each electric unit | Licensed electrician |
| Ventilation | Hood size and coverage over every cooking piece, make-up air, and any fire suppression required | Ventilation contractor and local authority |
| Clearances | Distance to walls, combustible surfaces and neighbouring equipment, as stated in the manual | Contractor and manufacturer documents |
| Floor and layout | Level floor, room to clean, and space to move along the line | Kitchen designer or contractor |
| Installation and start-up | Who connects, tests and commissions each unit, and what the warranty requires | Contractor and Russell Hendrix |
The Real Cost of Owning Cooking Equipment
The price on the product page is only the first cost.
Two units with similar prices can cost very different amounts to run, clean and keep working. Compare these factors when two options are close.
Compare when options are close
- Gas input or electric load.
- Daily cleaning time.
- Service, parts and warranty.
| Factor | What to compare | Why it matters |
|---|---|---|
| Energy | Rated gas input or electric load, and features like zoned heating | Cooking equipment runs for hours every day |
| Cleaning labour | Removable grates, grease trays and smooth surfaces | Daily cleaning time is a real staffing cost |
| Service and parts | Warranty length, parts availability and who can service it | Downtime on a core piece stops the line |
| Installation | Gas and electrical work and ventilation changes | These can outweigh a difference in equipment price |
| Fit to the menu | Whether the unit matches your real volume | Too small slows service; too large wastes fuel and space |
Common Mistakes to Avoid
Most cookline regrets are about planning, not about brands.
Buying before checking utilities
A unit built for propane or three-phase power is no use if the building has something else.
Sizing for a quiet day
Size for the busiest service, when every station runs at once.
Leaving ventilation to last
The hood limits what can go on the line and where.
Choosing on price alone
A cheaper unit that costs more to run, clean or repair is not cheaper.
Overbuying one station
A big grill does not help if the range is the bottleneck. Balance the line.
Ignoring grease handling
Plan how grease is collected, cleaned and removed from the start.
Forgetting delivery access
Check doors, lifts and turns before a large unit arrives.
Skipping staff training
New equipment works best when the team knows how to run and clean it.
Frequently Asked Questions
Short answers to the questions we hear most from cooks and owners.
Do I need a hood over a range, griddle or charbroiler?
In most commercial kitchens, yes. Heat and grease-producing cooking equipment is usually covered by ventilation and fire-safety requirements. The exact rules depend on your location and the equipment, so confirm with your ventilation contractor and local authority.
How many burners do I need?
Count how many pots and pans need heat at the same time at your busiest moment, then add a little room to grow. A 36 in range commonly has about six burners and a 60 in range about ten. Read the exact layout on the product page.
How wide should my griddle be?
A common rule of thumb is about a foot of griddle width for each cook working the surface, but menu and volume matter more. Most restaurant lines start at 24 in or 36 in.
Can I switch a gas unit from natural gas to propane?
Some models can be converted with a kit and some cannot. Conversion is normally done by a qualified person. Check the product page and ask a specialist before you order.
Should I choose gas or electric?
Use what the building supplies and what your cooks prefer. Gas gives visible flame and fast adjustment. Electric, including induction, can be easier to clean and adds less heat to the room. The building and your menu decide.
Can Russell Hendrix source units that are not listed online?
Yes. A specialist can identify, source and quote equipment that is not in the online assortment, including larger griddles and charbroilers and electric ranges.
When to Involve a Specialist
Some cooking decisions should be made with the whole kitchen in view.
A specialist can review your menu, your line width and your utilities, and help balance the line before you buy.
Bring in Sales when
- The menu needs more than one cooking method at high volume.
- Gas, electrical or ventilation capacity is uncertain.
- The size or fuel you need is not listed online.
- You are planning a full line, not one piece.
Go Deeper
Guides that go deeper on the kitchens these pieces sit in.
Balance the Line, Then Choose the Equipment
The strongest cooklines connect the menu, the line layout and the building's utilities before any purchase is final.
Working through an opening? The Opening Journey walks through the concept, menu, space, workflow and equipment list in order.
