In years past, the char broiler was the lifeblood of a steak house cooking line. Today, other commercial eateries are seeing the benefits of char broiling. There are many different choices to make when purchasing a commercial char broiler. You have to choose the power source of equipment: wood, charcoal, electricity, propane, or natural gas. Then, there are the items that do the actual charring: lava rocks, radiants, or ceramic briquettes.

Unlike griddles where you can put products right next to each other, char broilers need space between the food. Because of the constant intense heat, if there is no ventilation, you will put too much stress on the grates, burners, and liners, causing damage to your char broiler.

Radiant char broilers can provide an even heat source on your cooking surface. Radiants are triangular pieces of stainless steel, or iron that sit above the burner. The metal traps and absorbs the heat and then throwing it upward toward the cooking grate. Standard sizing of char broilers are 24", 30", 36", 48", 60", and 72".

Globe Equipment suggests the use of Star Manufacturing, Wolf, and Vulcan.