Three Tools, Three Jobs
The word "broiler" covers three distinct pieces of equipment, and most kitchens need more than one:
- Charbroilers cook food from below on an open grate, producing grill marks and that smoky, charred flavor. They are the workhorse for steaks, burgers, chicken, and vegetables.
- Salamanders cook from above with intense radiant heat. They finish, brown, and melt — think glazing a fish filet, browning a casserole, or melting cheese on a burger.
- Cheesemelters are essentially salamanders tuned for one job: melting and browning cheese on sandwiches, appetizers, and breakfast items, usually at a lower profile and lower output.
Many kitchens install a cheesemelter where a salamander would go and use the terms interchangeably, but if your menu is built around finishing and melting rather than high-heat broiling, a cheesemelter is often the better buy.
Charbroilers: Radiant, Lava Rock, and Infrared
Charbroilers differ mainly in the material between the burner and the food:
- Radiant charbroilers use angled metal radiants above the gas burners. They heat evenly, recover quickly, and produce moderate flare-ups. This is the most common and most serviceable design.
- Lava rock charbroilers hold volcanic rock above the burners. The rock absorbs heat and radiates it back, giving a smoky flavor, but grease collects in the rock, causing flare-ups and smoke, and the rock must be replaced periodically.
- Infrared charbroilers use ceramic or metal screens that glow red hot. They run hotter, sear faster, and are more fuel-efficient, at the cost of a steeper learning curve for line cooks.
Gas dominates the category, but electric charbroilers exist for kitchens without gas service; they typically need a 208V or 240V circuit and draw several thousand watts.
Sizing and BTU Output
Charbroiler widths run from about 24 inches up to 72 inches. A 36-inch unit is a typical starter for a small restaurant; 48- and 60-inch units suit busy steakhouses and high-volume grill lines. Gas BTU ratings generally fall between 30,000 and 120,000 BTU per hour depending on width and burner count. Cast iron or stainless grates both hold up well — cast iron retains heat better, while stainless is easier to keep clean.
Salamanders and Cheesemelters
Salamanders mount over a range, hang on a wall, or sit on a counter, with the heat source above an adjustable rack. Typical widths run 24 to 60 inches, and gas output lands around 20,000 to 50,000 BTU. The adjustable rack height is the feature that matters most: you want precise control over distance from the heat for everything from gentle melting to aggressive broiling. Electric salamanders and cheesemelters run on 120V or 208/240V and are common in spaces without gas.
Sizing to Your Menu and Volume
Think in terms of cooking surface, not just width. A charbroiler's usable grate area determines how many burgers or steaks you can cook per hour, so match the width to your peak grill demand: a 36-inch unit handles a modest lunch rush, while a 60-inch unit carries a steakhouse dinner service. Salamanders and cheesemelters are sized to the plate, not the crowd — a 36-inch unit covers several plates at once and suits most kitchens. If your menu relies on melted cheese or browned finishes, consider whether one unit can serve both the line and the prep area; wall-mounted salamanders save counter space and keep the tool within reach of the cook who needs it.
Ventilation and Clearances
Any broiler that produces grease-laden vapors — and that includes every charbroiler and most salamanders — must sit under a Type I exhaust hood with grease filters and fire suppression. This is code, not preference. Check the manufacturer's required clearances to combustible walls and ceilings, and plan the hood size before you order, because the hood must fully capture the cooking surface. Used broilers bought at auction still have to meet current code in your jurisdiction.
Brands to Know
Most commercial broilers specified on CookBidSpecs come from manufacturers such as Vulcan, Garland, Imperial, Star, and Bakers Pride, with electric units from Toastmaster and others. Build quality across these brands is generally strong; compare burner access for cleaning, grate design, and warranty terms when choosing between models.
Cleaning and Maintenance
- Scrape grates and brush radiants or lava rock after every service.
- Empty grease drawers daily and clean the interior weekly.
- Replace lava rock when it is saturated with grease.
- Check gas burner ports for blockage; clean with a wire brush or compressed air.
- Have gas valves and regulators inspected by a professional at least annually.
Buying New or Used
Charbroilers are heavy, simple, and rebuildable, so they appear frequently at commercial kitchen auctions. Before bidding, inspect the grates for warping or burn-through, check that burner ports are clear, and budget for a gas service technician to verify the unit before it goes into production. Buy new when you need a specific width, a current energy rating, or a warranty — and always confirm the gas type (natural gas vs propane) matches your building's supply, since conversion kits are not always available.
The Bottom Line
Choose the broiler to match the menu: charbroiler for grilling, salamander for finishing, cheesemelter for melting. Size it to your volume, put it under the right hood, and check the spec sheet on CookBidSpecs for dimensions, BTU output, and voltage before you commit — whether you buy new or bid on a used unit at auction.