Best Commercial Grills 2023: Buyer’s Guide

Inside this guide

 

1. Introduction
2. Types of commercial grills
3. Styles of commercial grills
4. Main things to consider when choosing a commercial grill
5. Best commercial grills in New Zealand
6. Used commercial grills – worth considering?
7. Warranty & insurance
8. Commercial grills – Frequently asked questions
9. Commercial grill terminology
10. How often should your commercial grill be serviced?
11. Save your cash, use ours! 

 

 

A commercial grill: your kitchen's fiery ally, turning mere ingredients into grilled masterpieces.

These versatile beasts are more than meets the eye—they bake, toast, brown, and sear with finesse.

From Kiwi breakfasts to juicy burger patties, their magic knows no bounds.

This buyer's guide is designed to assist you in finding the grill you're looking for.

We've covered a variety of options, including salamander toasters, contact grills, roller grills, and chargrills, to cater to your specific needs in a commercial kitchen.

 

 

Types of commercial grills

There are four types of commercial grills:

 

Chargrills (a.k.a. charbroilers)

A chargrill, also referred to as a charbroiler, is a type of commercial grill that cooks food directly over gas or charcoal flames.

It is constructed with a number of metal grates that are positioned above the heat source, allowing the flames to come into close contact with the food.

This gives certain items, such as steaks, burgers, and vegetables, a characteristic charred appearance and smoky flavour that are extremely attractive.

Restaurants and other food service businesses that specialise in grilled or barbecued foods, such as industrial BBQ places, frequently employ charbroilers.

They come in a variety of shapes and sizes to meet different culinary demands.

 

Griddles / Flat-top grills

A commercial griddle is usually constructed of steel or chrome with a smooth, flat surface that is heated by gas or electricity.

It’s great for cooking items that require a flat surface, such as pancakes, eggs, and bacon.

Griddles are typically used in breakfast or brunch settings since they are easier to clean than grills.

In contrast, a commercial flat-top grill features a ribbed or grooved surface that is heated by gas or electricity.

It is used to cook meals that benefit from searing and grill marks, such as burger patties, chicken, and vegetables.

Overall, the decision between a griddle and a flat-top grill is influenced by the type of food being made and the intended cooking methods.

 

Contact grills

A contact grill, also known as a panini grill or panini press, is a practical and versatile countertop appliance specifically designed to make deliciously toasted sandwiches and other meals.

It operates by using electric heat to warm up ribbed cast iron or non-stick grill plates.

When a sandwich is placed between the plates and pressure is applied, the ingredients come into direct contact with the heat, resulting in even toasting and consistent warmth throughout.

Moreover, the grill marks on the bread give it an appealing and appetizing appearance. Contact grills are widely used in delis, cafés, and sandwich shops due to their efficiency and convenience.

They come in a variety of sizes and configurations to suit the specific needs and space requirements of different kitchens.

 

Contact-grill plate styles

Flat plates
Flat plates in contact grills are smooth and level cooking surfaces that provide even heat distribution.

They are versatile for cooking pancakes, eggs, grilled cheese sandwiches, and vegetables.

With their simplicity and easy cleaning, flat plates offer convenience and flexibility in contact grills.

Ribbed plates
They are designed with raised ridges that leave distinct grill marks, resembling those from a chargrill or charbroiler.

This plate style is ideal for cooking foods such as burgers, steaks, and vegetables, adding a visually appealing sear pattern.

Additionally, the ridges assist in draining excess fat from the food, resulting in healthier preparations.

Combo plates
Some contact grills or griddles feature plates with both flat and ribbed surfaces, enabling the cooking of various foods on a single grill with convenience and versatility.

 

Salamander grills

A salamander grill is a commercial appliance specifically designed for broiling and adding finishing touches to dishes.

Typically mounted on the wall or shelf at eye level, this grill features a high-heat broiler powered by either gas or electricity.

It often includes adjustable racks or shelves, allowing for precise temperature control by positioning the food closer or further away from the heat source.

Salamander grills are commonly used in pizzerias, fine-dining restaurants, and other food service establishments to achieve a crispy and golden finish on dishes like casseroles, pizzas, and sandwiches, thanks to their precise and powerful broiling capabilities.

 

 

Heat/power sources

Electric grills

Pros 

Easy to use and maintain, these grills heat up rapidly and boast environmental friendliness by producing no smoke or harmful emissions.

Their versatility shines through as they can be effortlessly utilized both indoors and outdoors, catering to a wide range of cooking requirements.

Cons 

Compared to other grill types, they are less powerful, which can impact their ability to achieve a charred or smoky flavour.

Additionally, they may come with a higher price tag compared to alternative grill options.

 

Gas grills

Pros 

With quick heat-up times and exceptional efficiency, these grills are perfect for busy kitchens and outdoor cooking.

They provide precise temperature control and can operate with various fuel options like propane and natural gas.

Additionally, they typically offer easier cleaning compared to charcoal grills, adding to their convenience and practicality.

Cons

Although they may come with a higher price tag compared to charcoal grills, it is worth noting that some connoisseurs argue that they do not provide the same distinctive flavour associated with charcoal or wood-fired grills.

However, their rapid heating capabilities and efficient performance make them an appealing choice for those who prioritize convenience and precise temperature control in their grilling experience.

 

Infrared Grills

Pros 

These grills heat up quickly and cook food rapidly and evenly.

They offer excellent searing capabilities, creating a desirable charred exterior.

Additionally, they are easy to clean and versatile, as they can be powered by gas or electricity, adapting to various cooking needs.

Cons

They can be more expensive than other grill types, which may impact budget-conscious consumers.

Additionally, they may require more maintenance, including cleaning the heating element and potentially replacing parts.

Another aspect to consider is their limited versatility compared to other grills, as they may not be suitable for certain cooking techniques like smoking or slow cooking.

 

Charbroilers with a radiant gas Vs Infrared heat source:

Gas charbroilers	Infrared charbroilers
Gas flames are directed upward towards metal grates made from cast iron or stainless steel, ensuring direct cooking of the food.	A solid surface, typically consisting of a ceramic burner or carbon emitter panel, is directly heated by a gas burner underneath. It uses infrared radiation to cook the food directly.
Temperatures steadily rise within a range of 40–400 degrees Celsius.	Temperatures quickly ascend within a range of 120–700 degrees Celsius.
Heat is concentrated on a central hotspot, causing the grate to become cooler as you move away from that area. The temperature disparity between the coldest spot and the hotspot is considerable, leading to decreased cooking efficiency.	Evenly distributes heat across the entire cooking surface, eliminating any hot or cold spots. It achieves this through specialized burners and super-charged walls that facilitate consistent heat distribution.
Food tends to lose moisture and can become susceptible to drying out.	Food retains its moisture relatively well and is less likely to dry out.
Can effectively cook a wide variety of foods. It is suitable for all types of meats, seafood, vegetables, and many other delectable options.	Well-suited for meats that benefit from a seared exterior while maintaining moisture within. It is an ideal choice for cooking red meats, fish, lean proteins, and vegetables to perfection.
High energy consumption	Consumes up to 50% less gas, resulting in improved energy efficiency.
Longer cooking time.	Shorter cooking time.
Harder to control the cooking process.	Although the initial learning process can be challenging, as you progress, cooking becomes more manageable and controllable.
Thoroughly tested across various food types and cooking methods.	As a relatively recent technology, the market is still adapting to its use. It offers less versatility compared to traditional charbroilers.

 

Wood-fired grills

Pros 

These grills offer a unique and sought-after smoky flavour that greatly enhances the taste of various grilled foods.

Additionally, they have the advantage of rapidly reaching high temperatures, allowing for exceptional searing.

Moreover, certain models exhibit high efficiency and environmentally friendly features.

Cons 

Due to their design, these grills can be slightly more challenging to control compared to other types, which may pose a greater challenge for novice cooks.

Additionally, they often demand more maintenance, such as clearing out ashes and replenishing wood or pellets.

 

Charcoal grills

Pros 

These grills provide a distinct flavour that appeals to many and is capable of producing a more pronounced sear compared to alternative grill types.

Moreover, they are typically more affordable than gas grills, making them a viable choice for a wider range of people.

Cons 

These grills may require a longer heating time and demand more attention to maintain a consistent temperature throughout the cooking process.

Additionally, they tend to generate more smoke and consume more fuel than gas grills, which can be inconvenient for certain users.

 

Combination Grills

Pros 

They provide a versatile cooking experience by allowing the utilization of multiple heat sources and cooking techniques.

Depending on the available combination of heat sources, they can be used for high-heat searing, smoking, slow cooking, and various other methods.

Moreover, these grills often boast increased efficiency and environmental friendliness by employing multiple fuel sources and minimizing waste.

Cons 

Multi-source grills typically come at a higher cost compared to single-source grills and may necessitate additional maintenance and cleaning due to their more intricate design.

Furthermore, they can pose a greater challenge to operate, as each heat source may require distinct adjustments and attention to ensure optimal cooking results.

 

 

Main things to consider when buying a commercial grill

 

What will you be grilling?

To determine the most suitable grill for your needs, it is important to consider the specific types of food you intend to cook.

Below are the primary categories of foods typically prepared using various types of commercial grills:

 

Chargrill/Charbroiler:

• Steaks, burgers, and other meats
• Chicken breasts, wings, and thighs
• Fish fillets and seafood
• Vegetables such as bell peppers, zucchini, and asparagus
• Kebabs and skewers
• Ribs and other barbecue-style dishes

 

Griddle/Flat-top grill:

• Pancakes, waffles, and French toast
• Eggs, omelettes, and breakfast sandwiches
• Burgers, hot dogs, and sausages
• Grilled cheese sandwiches and paninis
• Quesadillas and fajitas
• Hash browns, home fries, and other breakfast potatoes
• Stir-fry dishes and fried rice

 

Contact grill/Panini grill:

• Paninis, sandwiches, and grilled cheese
• Burgers, chicken breasts, and other meats
• Fish fillets and seafood
• Vegetables such as mushrooms, onions, and bell peppers
• Waffles, French toast, and other breakfast items
• Quesadillas and other Mexican-inspired dishes

 

Salamander Grill:

• Broiled meats, such as steaks and chicken
• Toasted sandwiches and subs
• Gratins and casseroles
• Melting cheese on top of dishes
• Browning the tops of desserts like crème brûlée.

Size/ capacity & output of the grill

When evaluating the output capacity of a commercial grill, there are several crucial factors to consider, including:

Menu items

If your establishment offers a diverse range of food items, you may require a larger grill with various surface types to accommodate the volume of food and variety of dishes.

Customer volume

It is essential to determine the number of customers you anticipate serving during peak hours.

This information will help you select a grill that can handle the necessary food volume to meet demand and ensure efficient operation in your kitchen.

Available space

Consider the size and shape of your kitchen and its workflow when selecting a grill.

The dimensions of the grill should be suitable for your available space and seamlessly integrate into your kitchen's layout to optimize workflow and efficiency.

 

Installation

The installation requirements for charbroilers, griddles, contact grills, and salamander grills can vary slightly depending on the specific make and model, as well as local building and safety codes.

However, here are some general installation requirements common to most grills:

 

Electrical or gas supply

Ensure your kitchen has the appropriate electrical or gas supply that meets the specifications outlined by the grill's manufacturer.

Proper ventilation

Adequate ventilation is crucial for safety and compliance with building codes.

Install the grill beneath a suitable hood ventilation system to effectively remove smoke, heat, and grease from the kitchen.

Clearance

Install the grill with sufficient clearance to prevent overheating and to allow for proper maintenance and cleaning.

The specific clearance requirements may vary depending on the make and model, including distances from walls, ceilings, and other equipment.

Stability

Ensure the grill is installed on a stable surface, such as a sturdy countertop or range stand.

This promotes safety, prevents accidents, and helps maintain a level cooking surface.

Gas connection

If the grill requires a gas connection, ensure it is correctly installed by a licensed professional in compliance with local building and safety codes.

Electrical connection

If the grill is electric, it should be properly grounded and connected to the electrical supply by a licensed electrician following local regulations.

Water connection

Some grills may require a water connection for cleaning purposes.

If applicable, ensure the water line is correctly connected and meets local building and safety codes.

It is crucial to consult the manufacturer's installation instructions and adhere to local building and safety codes to ensure proper and safe installation of your grill.

 

Energy efficiency

When selecting commercial grills, considering energy efficiency is crucial as it impacts operational costs and sustainability.

The energy efficiency of different grill types varies and depends on factors such as fuel type, design, and insulation.

Charbroilers, for instance, typically use gas and can be relatively energy-efficient due to their utilization of infrared technology and well-insulated cooking chambers.

In contrast, griddles may be less energy-efficient due to their larger surface area and longer heating times.

Contact grills are generally considered energy-efficient due to their rapid cooking times and direct heat application.

Salamander grills, commonly used for finishing dishes, can also be energy-efficient because of their quick heating capabilities and efficient broiling of foods.

 

Safety features

A commercial grill should incorporate several crucial safety features to ensure the well-being of both the operator and customers.

Here are some of the most important ones:
 
Automatic shut-off valves

These valves promptly cut off the gas supply to the grill in the event of a gas leak or emergency.

Temperature controls

Help prevent accidental fires or burns by maintaining a safe operating temperature for the grill.

Grease management systems

These systems mitigate the risk of fires caused by excessive grease accumulation.

Flame-failure devices

Detect when the flame is extinguished and automatically shut off the gas supply to the burner.

Hood and ventilation systems

Proper ventilation is vital to prevent the accumulation of harmful fumes and gases.

Safety interlocks

Prevent the grill from being activated unless all safety features are functioning correctly.

Fire-suppression systems

Detect and suppress fires swiftly in the grill area, minimizing potential damage and risks.

 

 

Ease of use & cleaning

Several features can enhance the usability and ease of cleaning for commercial grills.

Here are a few examples of such features:

Adjustable cooking grates

Grills equipped with adjustable grates, which can be raised or tilted, offer enhanced convenience when preparing a variety of food types.

Temperature controls

This feature aids in maintaining consistent cooking temperatures, ensuring that food is cooked to perfection without the risk of overcooking or undercooking.

Electronic ignition

Allows for effortless ignition of the grill without the requirement of matches or a separate lighter.

Griddle surface

Simplifies the cooking process for foods that are typically challenging to prepare on a traditional grill, such as pancakes, eggs, and bacon.

Side burners

Enables the preparation of side dishes or sauces simultaneously while the main grill is in operation.

Casters

Facilitates mobility, particularly during cleaning, by making it easier to move the grill around as needed.

Grease management system

Simplifies the post-cooking cleaning routine, reducing the likelihood of flare-ups and enhancing overall grill maintenance.

Removable drip tray

Makes it easy to remove grease and other cooking residues from the grill.

 

Budget

The cost of commercial grills varies according to the appliance’s make, size and features.

In New Zealand, chargrills, or charbroilers, generally range from around $1000 to $9500, griddles from about $500 to $7000, contact grills from roughly $300 to $3,000 and Salamander grills from about $400 to $2500.

Of course, some brands and models exceed the top of these price ranges.

As well as the price of the appliance, you also need to budget for the cost of installation (including ventilation and fire safety), utensils (e.g. Salamander grills require special plates that withstand high temperatures) and servicing and repairs.

 

Grill-plate material

 

Material	Pros	Cons
Cast-iron plates	·         Superior heat retention ·         More common ·         Suit busy sites	·         Needs constant seasoning ·         Longer heat up time
Aluminium plates	·         Quick heat-up time ·         More affordable	·         Not designed for continuous operation
Ceramic plates	·         Instant heat up ·         Easy to clean	·         More expensive, as it uses infrared to heat the ceramic-glass plate

 

 

Heating power

The BTU (British Thermal Unit) rating of a commercial grill serves as a measurement of its heating power.

Specifically, it quantifies the amount of heat output the grill can generate per hour.

In general, a higher BTU rating indicates a more potent grill capable of reaching higher temperatures and cooking food more rapidly.

A grill with a high BTU rating is typically more suitable for high-volume restaurants that require quick cooking times and a substantial output.

Conversely, a lower BTU rating may suffice for smaller establishments that do not demand as much cooking power.

It is crucial to align the BTU rating of the grill with the specific requirements of your establishment.

By doing so, you ensure that the grill's heating power matches the needs of your culinary operations.

 

Portability

For outdoor caterers or those operating a food truck, portability is a crucial factor to consider.

Portable gas grills are an excellent choice as they are lightweight, easy to manoeuvre, and simple to set up.

They can be conveniently powered by propane tanks, making them ideal for outdoor use.

 

 

Best commercial grills in New Zealand 

Waldorf

Waldorf, established in 1948, has gained a stellar reputation for manufacturing top-notch, long-lasting commercial kitchen equipment.

Their product line encompasses an extensive array of items such as ovens, grills, fryers, ranges, and more.

Waldorf equipment has earned accolades for its dependable performance, energy efficiency, and user-friendly design, making it highly sought-after by professional chefs and restaurant proprietors.

 

Waldorf CH8450G-LS char grill

Discover the Waldorf CH8300G-B bench chargrill, a compact yet powerful solution for cooking delectable steaks, seafood, and burgers.

Its user-friendly controls and robust construction make it an ideal choice for smaller kitchens and establishments seeking to diversify their menu offerings.

With easily removable grates, radiants, and baffles, cleaning is a breeze. Choose between LPG or natural gas options for optimal convenience.

Key features:

• Material: 304 Stainless steel
• Weight: 99kg
• Construction: Heavy duty
• Top grates: Reversible and heavy-duty
• Griddle plates: Interchangeable drop-on
• Burners: 33MJ/hr stainless steel burners per 300mm section (450mm model: 48MJ/hr stainless steel burners)
• Exterior: Stainless steel

 

Waldorf CH8120G-LS Large Char Grill on Leg Stand

Experience impeccable grilling results with the premium Waldorf CH8120G-LS chargrill.

Its robust construction and 1200mm grilling width make it ideal for high-volume steak houses and takeaways, while easy-to-remove grates and baffles streamline the cleaning process.

Choose between LPG or natural gas options for optimal versatility.

Key features:

• Material: 304 Stainless steel
• Weight: 227kg
• Construction: Heavy duty
• Top grates: Reversible and heavy-duty
• Griddle plates: Interchangeable drop-on
• Burners: 33MJ/hr stainless steel burners per 300mm section (450mm model: 48MJ/hr stainless steel burners)
• Exterior: Stainless steel

 

Cobra

Cobra is a reputable brand specializing in commercial grills, known for their exceptional performance and reliability.

Their grills are designed to meet the rigorous demands of professional kitchens, offering precise temperature control and efficient cooking capabilities.

With a range of models available, Cobra provides a trusted solution for chefs and foodservice establishments seeking high-quality grilling equipment.

 

Cobra CB6 Char Grill

The countertop version of Cobra by Moffat presents a compact yet potent barbecue-style gas chargrill.

Measuring a mere 600mm in width, it provides outstanding cooking performance while preserving valuable workspace.

Powered by two premium 9kW aluminised burners, this grill is ideal for preparing mouth-watering chargrilled steak, chicken, and skewers. Its user-friendly operation ensures ease of use, while its cleaning and maintenance require minimal effort.

The grill is available in both natural gas and LPG options, offering flexibility to suit different preferences.

Key features:

• Material: Stainless Steel
• Weight: 113.5kg
• Power Type: Gas
• Burners: 2x 33MJ/hr 9kW Aluminised Burners
• Grates: Reversible Top Grates
• Grease Management: Inclined Position for Reduced Flare and Enhanced Grease Run
• Adjustability: Adjustable Bench Feet

 

Cobra CB9 Char Grill

Experience the genuine flavours of barbecue without the usual untidiness.

Achieve impeccable chargrilled chicken, steak, or skewers effortlessly with the Moffat Cobra CB9 Chargrill.

With its expansive 900mm width, this grill provides ample space for cooking mouth-watering dishes.

Notably convenient to clean and upkeep, it is obtainable in both natural gas and LPG versions.

Key features:

• Material: Stainless Steel
• Power Type: Gas
• Burners: 3x 33MJ/hr 9kW Aluminised Burners
• Grates: Reversible Top Grates
• Grease Management: Inclined Position for Reduced Flare and Enhanced Grease Run
• Easy Cleaning: Lift-Out Grates, Radiants, and Baffles for Easy Cleaning
• Adjustability: Adjustable Bench Feet

 

Blue Seal

Blue Seal, a renowned manufacturer and distributor of commercial kitchen equipment, was established in New Zealand in 1945.

Over the years, it has grown into a prominent player in the global industry.

Blue Seal is highly regarded for its extensive product line, encompassing ovens, ranges, fryers, grills, and more.

The company's reputation is built on the pillars of exceptional quality, durability, and reliability.

Blue Seal Evolution Series G598-LS/L

As a remarkable addition to Blue Seal's Evolution Series, this LPG chargrill boasts a generously sized cooking surface.

It harnesses the power of four independent burners, ensuring impressive heat distribution for cooking meats while preserving their flavour.

The chargrill's inventive grooved fin design, coupled with the inclined position of the grates, facilitates the efficient run-off of grease.

This not only minimizes flare-ups and splattering but also enhances safety during use and simplifies the cleaning process.

Key features:

• Material: Stainless steel
• Power type: Gas
• Weight: 227kg
• Burners: Four stainless-steel U-burners
• Rating: 35 MJ/hr (per 300 mm section)
• Connection: 3/4" BSP gas connection
• Reversible heavy-duty top grates: Yes
• Drop-on griddle plate: Yes

Blue Seal gas salamander grill G91

With its independently controlled dual infrared burners, this grill offers speedy cooking capabilities.

The G91 model allows you to achieve that desired BBQ sear on your cooked meats.

Additionally, the cooking rack can be adjusted to remain flat or inclined, assisting with the efficient run-off of grease for a more effortless cleaning experience.

Key features:

• Material: Stainless steel
• Weight: 42kg
• Burners: Dual infra-red burners
• Rating: 32 MJ/hr per burner
• Connection: 3/4" BSP gas connection

 

Bakbar BlueSeal Electric Griller E92

The Blue Seal Bakbar Electric Griller E92 is a compact and powerful countertop griddle specifically designed for use in busy catering environments.

Featuring a high conduction steel griddle plate, this electric griller ensures efficient heat distribution for optimal cooking performance.

It is a reliable choice for chefs and foodservice establishments seeking a versatile and durable grilling solution.

Key features:

• Material: Stainless Steel
• Power Type: Electric
• Supplier Model Number: E92
• Voltage: 240V
• Plate Dimensions: 700(W) x 450(D)mm

 

 

Woodson

Woodson is a well-known brand in the realm of commercial grills, offering a diverse range of high-quality equipment.

With a focus on durability and performance, Woodson grills are designed to meet the rigorous demands of professional kitchens.

 

Woodson W.GTSQI.15 Salamander Grill Toaster

The Woodson W.GTSQI.15 Salamander Grill Toaster features Quartz Infrared glass elements that deliver instant heat, resulting in energy savings.

With its durable stainless steel construction, this grill offers reliability and longevity.

The multiple position rack slide allows for convenient adjustment of product height.

The grill offers two operation modes: timer or simple "in is on" mode, which uses a rack-activated toggle switch.

Cleaning is made effortless with the easy-to-remove crumb tray, and the 110mm internal height opening accommodates various food items.

Key features:

• Material: Stainless steel
• Weight: 22kg
• Power type: Electric
• Power: 3500 watts
• Amps: 15

 

Woodson W.GTQ14 Countertop 4 Slice Toaster Grill

The Woodson Multi-Function Glass Element Toaster Griller is designed for efficient and instant heating with infrared glass elements on both the top and bottom.

With a four-slice capacity, this unit combines power and durability. It features multiple position slides and racks for safe loading, along with an easy-to-clean removable crumb tray.

This versatile griller offers fast and even grilling and toasting, making it an invaluable asset for quick-service kitchens.

Key features:

• Material: Stainless steel
• Weight: 15kg
• Power type: Electric
• Power: 2200 Watts
• Amps: 10

 

 

Used commercial grills - worth considering?

Spending thousands of dollars on a new commercial grill can put a strain on your budget and cash flow.

If you’d prefer not to invest a lot of money in a commercial grill, a cheaper, pre-owned appliance might be the solution you’re looking for.

SilverChef’s range of ‘Certified Used’ commercial equipment is mostly ex-rental equipment sourced from businesses we know and trust.         

The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.

Given most commercial grills have a useful life of about 10 years, you can be sure our Certified Used equipment has plenty of life left in it.

You can either buy or finance the ‘Certified Used’ equipment on our website.

We’re one of the few financiers, if not the only one, in New Zealand that funds second-hand commercial kitchen equipment.

Read more about ‘Certified Used’ equipment.

 

 

Warranty & insurance

Most equipment manufacturers provide warranties ranging from one to five years, depending on the type of equipment.

If the equipment develops a covered fault within that time, the manufacturer is obliged to repair or replace the equipment or give you a full refund.

Carefully study the warranty to understand exactly what is and isn't covered.

SilverChef offers a three-month parts-and-labour warranty on all our ‘Certified Used’ equipment.

Business insurance covers loss or damage to your commercial kitchen equipment and other property.

This cover typically includes fire, accident, and theft. Some insurers also offer equipment-breakdown cover.

Contact your insurer to confirm whether the equipment you’re getting is automatically covered by your policy or will need to be added to it.

If your insurer doesn’t provide flood cover as standard, you may wish to consider requesting it. 

 

 

Commercial grills — frequently asked questions

What’s the difference between open grilling and closed grilling

Open grilling involves cooking food directly on an open surface without a lid or cover, ideal for quick-cooking foods like burgers and vegetables.

It allows for high heat and adds flavour from smoke and flames.

Closed grilling uses a covered surface, such as a panini press, for longer cooking times and lower temperatures.

The lid traps heat and moisture, ensuring even cooking and retaining the food's moisture and flavour.

 

How do you clean a commercial grill?

Cleaning a commercial grill is crucial for ensuring food safety, preventing cross-contamination, and prolonging the lifespan of the equipment.

Here are the general steps to follow when cleaning a commercial grill:

 

Turn off the grill

Before cleaning, ensure that the grill is turned off and has cooled down sufficiently.

Remove debris

Use a grill brush or scraper to remove any large debris or food particles from the grilling surface.

This step helps to prepare the surface for a deeper cleaning.

Apply a grill cleaner

Apply a commercial grill cleaner to the grilling surface, following the instructions provided with the cleaner.

Some cleaners may require the grill to be heated to a specific temperature before applying.

Scrub the grilling surface

Using a grill brush or scrub pad, thoroughly scrub the grilling surface, paying extra attention to areas with accumulated grease or food residue.

This step helps to remove stubborn stains and buildup.

Rinse the grill

Rinse the grilling surface with a hose or use a bucket of water to remove any remaining cleaner or debris.

Ensure that all cleaning agents are completely washed off.

Dry the grill

Use a clean cloth or paper towel to dry the grilling surface thoroughly.

Moisture left on the surface can lead to rust or other damage, so proper drying is important.

Clean the drip tray

Remove the drip tray and clean it separately using soap and water or a commercial degreaser.

Scrub off any grease or residue and rinse it thoroughly before placing it back in the grill.

Reassemble the grill

Once the grill and drip tray are clean and dry, reassemble the grill according to the manufacturer's instructions.

Ensure that all parts are properly fitted and secured.

 

What is a hotspot on a commercial grill?

A hotspot on a commercial grill refers to an area on the cooking surface that has a higher temperature than the surrounding areas.

This can happen due to various reasons, such as uneven heat distribution, the accumulation of grease or debris on the grill surface, or damage to the cooking surface.

Hotspots can result in uneven cooking, causing certain parts of the food to be overcooked or burned while other parts remain undercooked.

They can also increase the risk of flare-ups and fires and shorten the lifespan of the cooking surface.

To prevent hotspots on a commercial grill, it is important to regularly clean the grill surface, adjust the burners to ensure even heat distribution, and avoid placing food on areas of the grill surface that seem hotter than others (although skilled cooks and chefs sometimes use temperature differences to their advantage).

If a hotspot persists and cannot be resolved through adjustments or cleaning, it may be necessary to replace the cooking surface or seek professional assistance.

Infrared grills are generally less prone to hotspots due to their improved heat distribution.

 

 

Commercial grill terminology

Burners

These heating elements, typically made of high-grade stainless steel or cast iron, generate the high temperatures needed for cooking.

Barriers/Radiants

These reflective barriers direct heat towards the food while protecting the burners from grease and debris, ensuring efficient and consistent cooking.

They also help reduce flare-ups and distribute heat evenly.

Control knobs

These knobs allow users to regulate the flow and intensity of heat, providing precise control over the cooking process.

Cooking surface

The part of the grill that comes into contact with the food.

It can be a solid plate or a grate, usually made of high-quality stainless steel or cast iron.

Drip tray/Grease tray or pan

Designed to catch excess grease and food debris, preventing flare-ups and maintaining a cleaner cooking surface.

It facilitates easier cleaning and extends the grill's lifespan.

Flame failure device (FFD)

A safety feature that shuts off the gas supply if the flame is extinguished, reducing the risk of fire or explosion.

Grill hood

Extracts smoke, steam, and grease-laden air from the cooking area, improving air quality, reducing fire hazards, and providing a comfortable environment for kitchen staff.

Pilot light or electronic ignition

Ignition systems that start the main burner.

A pilot light is a continuously burning flame, while electronic ignition uses sparks to ignite the burner, reducing gas consumption.

Piezo ignition

An ignition system that uses a piezoelectric crystal to create a spark, eliminating the need for external power sources like batteries or electricity.

Venturi tubes

These tubes mix air and gas to create a combustible mixture for ignition, providing a steady flame for cooking.

 

 

How often should your commercial grill be serviced?

Commercial grills should be professionally serviced at least once a year, or more frequently if heavily used or showing signs of wear and tear.

Following the manufacturer's maintenance recommendations is crucial to ensure safe and efficient operation.

 

Save your cash, use ours!

Hospitality equipment can be expensive and paying for it outright can put pressure on your business’s cash flow.

Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it helps generate.

Rent–Try–Buy® not only helps you maintain your cash flow, it gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.

You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.

If you decide to buy the equipment, we’ll give you back 50% of the rent you paid in the first year and 25% of any rental payments thereafter — to put toward the purchase price.

Read more about Rent–Try–Buy