Commercial Chargrills in Irish Kitchens: Why Burger Bars, Steakhouses and Pubs Are Choosing One

Walk into any busy Irish burger bar, steakhouse or pub kitchen and you'll usually find the same thing at the heart of the line: a commercial chargrill. If you're wondering whether a commercial chargrill would earn its place in your kitchen, this guide walks through what it actually does for a business, who gets the most out of one, and what to check before you buy.

We'll keep it practical. No jargon for the sake of it, just the things Irish kitchens ask us about most.

What a commercial chargrill actually does for your kitchen

A chargrill cooks food over direct heat on open bars or grates, which gives you the seared lines, the smoky edge and the char that customers read as "proper grilled". A griddle can't copy it. A flat plate steams and sears, whereas a chargrill lets the fat drip away and gives you that flavour on the plate. If you're weighing the two, our guide to commercial griddle specs explains where a flat plate wins.

For the business, the benefits come down to a few things:

• Flavour you can charge for. A chargrilled steak, chicken fillet or burger sits higher on the menu than the same cut done on a flat top. Customers pay for the look and the taste.
• Fast, repeatable service. Once it's up to temperature, a chargrill cooks quickly and recovers well between orders, so a Friday night rush doesn't back up the pass.
• Less fat on the plate. Fat runs off into the grease tray instead of sitting under the food, which suits the lighter, healthier dishes more customers are asking for.
• A menu that stretches. Steak, burgers, chicken, fish, halloumi, peppers, corn, even pineapple for dessert. One machine, a lot of dishes.
• Theatre. In an open kitchen or a pub with a food counter, the smell and sight of a grill working sells more food on its own.

Who gets the most out of one

Burger bars and steakhouses are the obvious ones, but we hear from plenty of others. Pubs adding a grill menu, cafés doing grilled sandwiches and chicken, takeaways and Brazilian or Mediterranean restaurants, hotel kitchens that want a proper steak on the dinner menu, and food trucks that need a compact unit. If grilled food is more than a side note on your menu, it's worth the floor space.

If you're only doing the odd steak, a good griddle or a contact grill might be the better fit. The sums only work when grilled dishes are a regular seller.

The three main types of chargrill

Gas radiant chargrills

These use gas burners that heat steel radiants under the grates. The heat is even, the control is easy and, importantly, they cut down on flare-ups. The radiant design gives you that proper chargrilled effect without burning delicate foods, which is why they're the workhorse in most commercial kitchens. The Chefs Range ECB24S 24 inch gas radiant chargrill is a compact countertop unit with two independently controlled burners and a low profile, and the ECB36S 36 inch steps up to three burners and a wider grilling area. Both list delivery at 2 to 4 working days.

If you want a water tray in the mix, the Giorik 70 Top GL72TV gas radiant chargrill has a water humidifier that keeps food moist while it cooks and catches fat in the drip tray, which makes cleaning easier. It's listed with a 2 year parts warranty and delivery of 2 to 4 working days. It also slots in beside other Giorik 70 Top units if you're building a line.

Lava rock chargrills

A lava rock chargrill heats a bed of volcanic rock, which spreads the heat evenly and gives the food more of that barbecue flavour. The CB I-65 gas lava rock chargrill is a countertop medium duty unit with piezo ignition, a stainless rod cooking grate with four height settings and a removable grease drawer. It's listed with a 2 year parts warranty and 2 to 4 working day delivery. If you want the smoky taste without the work of a charcoal fire, this is the middle ground.

Charcoal chargrills

For the real thing, nothing beats charcoal, and it looks great in front of house. The Peva range is built on heavy duty steel frames and fireboxes, with air intakes at the front so you can control the heat and put the grill into standby to save fuel. The Peva BB100+ charcoal chargrill has two cooking areas, five height settings on each zone and a slide out ash drawer, and it's listed with a 2 year parts warranty and delivery in 2 to 4 working days. You can see the rest of the range in our charcoal chargrills collection, including Grelhaco and robata style units with rotating spits.

The trade off is the extra faff. Charcoal needs lighting time, ash disposal and good extraction, and it's a bigger job to keep clean. Plenty of kitchens think it's worth it for the flavour, but it's worth being honest with yourself about the staff time.

Gas or electric?

Most Irish kitchens go gas for chargrills because the heat is instant and the running cost is sensible. Electric chargrills do exist, and they can make sense where you have no gas supply or a site that won't allow one, but check the power requirements carefully before you order, as larger electric units can need a three phase supply. Our chargrills collection has gas and electric options side by side, so you can filter down to what your site can handle.

What does a commercial chargrill cost?

As a rough guide, and always ex VAT, you'll find compact countertop gas radiant units from around €1,000 up to about €5,000 for larger or water tray models. Lava rock units sit roughly between €2,000 and €5,000. Charcoal chargrills run from about €3,500 up to €10,000 and beyond for the big robata and canopy models, and heavy duty overfired broilers for steakhouses start in the region of €6,000. These are rounded market ranges to help you budget, and the exact figure depends on width, brand and options. Have a look at the full chargrill range to see where your size and fuel type land.

Seven things to check before you buy

1. Width and depth. Measure the space and leave room around it. Countertop units are compact, but they still need clearance and a heat resistant surface or base.
2. Gas type. Most units are set for natural gas and come with an LPG conversion kit, but a gas governor may be needed for LPG and isn't always included. Check the listing.
3. Gas connection size. The pipe size varies between models, so tell your installer which one you're buying.
4. Extraction. Any chargrill produces smoke and grease laden air. Make sure your canopy and extraction can handle it before the machine arrives.
5. Water feed and waste. If you pick a water tray model, you'll need a water feed and a waste connection. The Giorik GL72TV, for example, needs a half inch water feed and a 38mm waste.
6. Cleaning. Look for removable grease trays and reversible or removable grates. Daily cleaning is the difference between a grill that lasts and one that doesn't.
7. Installation. Gas appliances should always be fitted by a registered gas installer, not by whoever has a spanner.

Keeping your chargrill earning its place

A few habits go a long way. Heat it up fully before service, scrape the grates after every shift, empty the grease tray daily and give it a proper deep clean weekly. Oil the grates lightly before cooking to stop food sticking. Don't overcrowd the grill, as it drops the temperature and you lose the sear. And if you're running a charcoal unit, plan for ash disposal so it doesn't slow the end of the night.

Pair it with the rest of the line

A chargrill rarely works alone. Most kitchens pair it with a fryer for the sides, so our commercial fryers buyer's guide and the gas fryers collection are a good next stop, and a gas griddle alongside covers breakfasts, smash burgers and anything that wants a flat plate.

Frequently asked questions

Do I need a canopy for a commercial chargrill?

Yes, in almost every case. Chargrills create smoke, heat and grease, so you'll need proper extraction over them. Talk to your installer or extraction specialist before you order.

What's the difference between a chargrill and a griddle?

A chargrill cooks on open bars with the fat dripping away and gives you the seared lines and smoky flavour. A griddle is a flat plate that sears and keeps the juices with the food, so it suits breakfasts, smash burgers and eggs.

Are radiant chargrills better than lava rock?

Neither is better outright. Radiant units give you even heat with very little flare-up and are easy to control. Lava rock gives a stronger barbecue flavour. It comes down to your menu.

How long does delivery take?

The chargrills mentioned in this guide are listed at 2 to 4 working days, but check the individual product page for the model you want, as it can vary.

Can I use a countertop chargrill on a stand?

Often yes, and some manufacturers offer base units or cantilever systems. The CB I-65 listing, for instance, notes it can be supplied with an integrated base. Ask us for the right base for your model.

Ready to find the right chargrill?

If you tell us your menu, the space you've got and whether you're on gas or electric, we'll point you to the right model and quote it ex VAT with warranty and delivery time included. Browse our full range of commercial chargrills here, or send us a message and we'll sort the shortlist for you. What are you planning to put on the grill?