Commercial Kitchen Company stocks commercial chargrills, barbecues and solid-fuel grills from Waldorf, Goldstein, Zanussi, Icarus and Trueheat — from narrow bench units through to wide 1200mm grill lines for steakhouses, burger venues, pubs and hotels. Gas, electric and solid-fuel models come in bench, leg-stand and cabinet-base configurations, so the grill drops into your existing line.
Our Brisbane and Gold Coast showrooms let you compare grate design, burner layout and grease management before you commit.
Every chargrill we supply is built for daily heavy use — reversible heavy-duty top grates, stainless steel burners, flame failure protection, and lift-out grates, radiants and baffles for cleaning. Delivery, installation arrangement, gas connection and ventilation consultation can be quoted alongside the equipment, and SilverChef finance is available on eligible equipment.
Browse the range below, or call us on 1300 CKC 000 to talk hood and ventilation requirements.
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A chargrill defines a menu — the sear marks, the smoke, the drama through a pass window. The decisions are fuel type, width, grate design, and how you will handle grease and ventilation. Get the last two wrong and you will fight the grill every shift.
Gas chargrills are the commercial default. Stainless steel burners sit under the grates, commonly rated around 33MJ/hr each with larger burners to 48MJ/hr, and drippings vaporise off the radiants below the grate to give the smoke character. Look for flame failure protection with a continuous pilot, and for grates, radiants and baffles that lift out for cleaning. Gas installation work must meet AS/NZS 5601. Electric chargrills suit tenancies with no gas reticulation and bench positions where a gas run is impractical; benchtop electric models with independent heat zones are a straightforward retrofit. Solid-fuel grills burn charcoal or wood over a refractory-brick-lined firebox with a heavy stainless rod grate — the most flavour, and the most ventilation and operator skill required.
Chargrill widths run in standard steps — 300mm, 450mm, 600mm, 900mm and 1200mm are the common sizes, with some ranges offering 400mm and 800mm. Narrow units suit a pub or café running steaks occasionally or a single garnish station. 600mm and 900mm cover most full-service restaurants. 1200mm is for a dedicated grill station carrying burger or steak volume. Check whether you need a bench model, a leg stand, or a cabinet base with storage underneath.
Reversible heavy-duty top grates are the common commercial arrangement: one face for searing, the other for gentler work, with the grate set on an incline so fat runs off rather than pooling. Some grates add a flare-reducing fin and groove profile. Cast iron grates and grids retain heat well and give deep, defined grill marks, and some designs let you set the grid at more than one height above the heat. Whatever the material, plan on daily grate cleaning — a scraper and a routine, not a deep clean once a week.
Chargrills generate a lot of grease and need somewhere for it to go: an inclined grate, a grease run, and a drip tray or well with clear access. Flare-up risk is real, and it rises as soon as grease collection is neglected or a tray is left full. When you compare units, physically check how the drip tray comes out and whether you can reach it while the grill is hot.
A chargrill must sit under a grease-rated canopy exhaust, and fire suppression requirements need to be confirmed for your site — this is a certifier and mechanical-services question, not something to assume from the equipment spec. Budget the hood, ductwork and suppression as part of the project from the outset, and if you are planning or reworking a line our commercial kitchen fitout team can advise on ventilation and layout.
Waldorf supplies gas and electric chargrills across the standard widths in bench, leg-stand and cabinet-base configurations, plus solid-fuel grills with a brick-lined firebox. Goldstein supplies gas char broilers across several widths. Zanussi offers gas and electric freestanding chargrills and drop-in chargrill tops with adjustable cast iron grids. Icarus builds benchtop electric chargrills with diamond-point cast iron grills and independent heat zones. Trueheat supplies gas barbecue tops and an infrared barbecue.
Our team has 35 years specifying cooking equipment into steakhouses, burger venues, pubs, hotels and quick-service operations. Both our Gold Coast showroom and Brisbane showroom have working units for hands-on comparison. Delivery, installation arrangement, gas connection and ventilation consultation can be quoted alongside the grill, and SilverChef finance is available on eligible equipment.
A chargrill uses gas burners under ceramic radiants — the radiants heat to 800°C+ and vaporise dripping fat to create the smoke flavour and sear marks that define chargrilled food. A regular grill (gridded griddle) heats only the grate from below. Chargrills deliver the authentic charcoal-style flavour without using actual charcoal — preferred by restaurants for consistency, cleanliness, and faster service.
Gas chargrills dominate the commercial market — consistent flame, fast preheat, lower running costs, and easier ventilation than solid fuel. Electric is the cleanest option for venues without gas but lacks the authentic char flavour. Solid fuel (charcoal/wood) delivers the most authentic flavour but requires significant ventilation infrastructure, chef expertise, and longer preheat times — typically only chosen by premium steakhouses or Argentine-style restaurants.
600mm chargrills suit cafés and pubs running steaks occasionally. 800-900mm is the standard restaurant width — handles 60-150 covers across peak service. 1200mm+ chargrills are essential for burger-volume operations, dedicated grill-line stations, and venues running grilled-meat-heavy menus.
Australian regulations require Type I grease-rated ventilation hoods over all commercial chargrills, with fire suppression systems. Hood and fire suppression typically cost 25-40% of the chargrill price on first-time installs. Existing kitchen ventilation may need upgrade depending on size of unit and council requirements. Always engage a ventilation specialist before purchase.
Daily: scrape grates after each service, empty grease drip trays, vacuum ceramic radiants when cool. Weekly: deep-clean ceramic radiants (or replace if damaged), check grease drain clearance. Annually: certified gas-fitter service, replace worn ceramic radiants, inspect burner heads. Total ongoing cost is moderate compared to combi ovens or fryers, but neglected maintenance causes flare-ups and shortens unit life.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every chargrill in our range. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, gas connection, ventilation hood, and fire suppression in a single package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
