Quick Guide
For consistent results in a commercial kitchen, focus on the grill setup first. Here are the most common options and what they’re best at:
- Flat-top griddles: Ideal for burgers, bacon, onions, and quick-sear items. Provide even caramelization and fast turnover.
- Charbroilers: Handle steaks, chicken, and chops with open-flame sear and adjustable heat zones.
- Lava rock grills: Add smoke and char, especially useful for seafood, skewers, and lighter proteins.
- Charcoal units: Deliver bold, traditional flavor for ribs, lamb, and other high-impact proteins.
When choosing equipment, consider your fuel source (gas, electric, or charcoal), available ventilation, and the need for multiple heat zones. A well-matched grill or griddle makes it easier to handle proteins efficiently, keep flavor consistent, and reduce service delays.
What Happens When Equipment Falls Short
You’re running the grill during lunch. One ticket calls for steak, the next for grilled chicken, and another for a veggie wrap. Everything hits the same surface. The heat is uneven. The flavor bleeds across dishes. The chicken isn't done. The steak is overcooked. Service slows, and plates don’t taste the way they should.
Sound familiar?
If your grill isn’t helping you deliver bold flavor fast, it’s time to rethink the way your kitchen handles proteins. From equipment selection to cut quality, your setup should make every grilled order consistent, juicy, and crave-worthy.
This guide is here to help you make delicious decisions like what to grill, what to grill it on, and how to get the most out of every sizzle and sear.
Why Grills and Griddles Deserve a Spot on Your Line
A well-set-up grill or griddle helps you:
- Lock in flavor with proper heat distribution
- Speed up service without sacrificing texture or doneness
- Create grill marks that are pretty and consistent
With gas, electric, or charcoal options, commercial-grade units let you choose your flavor style, from flat-top caramelization to open-flame char.
Grills and Griddles: What’s on the Menu?
Here’s a quick breakdown of what’s available (and what they’re best at):
How to Choose the Right Grill or Griddle for Your Kitchen
Before you place an order or upgrade your setup, consider:
- Your flavor goals: Charbroilers bring fire. Griddles bring caramelization.
- Fuel source: Gas, electric, or charcoal. What works with your kitchen layout?
- Heat zones: Independent burners give you control and flexibility.
- Cleanup: Easy-to-remove grease trays save time at close.
- Food safety: Dedicated zones help reduce cross-contact and allergen risk.
Flavor should be built into your equipment decisions.
Recommended Equipment and Where to Find It
We help foodservice providers choose grills and griddles that serve more than just heat. We look at your menu, your team’s flow, and your flavor profile to help you choose what fits.
Top picks from our catalog include:
- Gas and electric flat-top griddles with multi-zone control
- Cast iron charbroilers for steaks and pork
- Built-in charcoal units for high-impact flavor
- Propane grills for outdoor or event cooking
Need help comparing specs? Request a quote or browse the product catalog.
Final Words
If you're serious about flavor, your grill setup needs to work as hard as you do. The best meat to grill is only as good as the heat you give it, and the decisions behind it.
Whether you're exploring new proteins, upgrading your cooking surface, or trying to speed up service without cutting corners, the right commercial grill or griddle makes it easier to serve food that’s fast, hot, and packed with flavor.
Looking for more ways to improve your kitchen’s performance? Visit our blog for more tips and articles on commercial kitchen equipment.
FAQs
What is the best meat to grill?
Skirt steak, chicken thighs, pork chops, and sausages are ideal for commercial grilling. They cook quickly, hold flavor, and work across a range of menus.
Where can I buy a big BBQ grill for commercial kitchens?
We offer indoor and outdoor BBQ grills built for foodservice environments. Visit shop.aldevra.com to explore your options or request a quote.
What should I consider when comparing built-in charcoal grills?
Ventilation, grate material, size, and cleanup. Charcoal adds great flavor, but you’ll want a model designed for easy maintenance and safe, consistent cooking.
What is the best food for grilling?
The best foods for grilling in a commercial kitchen are those that hold up well to high heat and deliver bold flavor with searing or char. Top choices include:
- Beef: Skirt steak, sirloin, and ribeye are flavorful and quick to cook
- Chicken: Bone-in thighs and drumsticks stay juicy and develop crispy skin
- Pork: Pork chops and marinated shoulder cuts grill well and hold flavor
- Lamb: Chops and ribs offer premium texture and a rich, bold taste
- Sausages: Hot links and brats are fast, consistent, and easy to portion
- Vegetables: Bell peppers, onions, zucchini, and mushrooms grill evenly and add color
- Seafood: Salmon, shrimp, and firm white fish, like swordfish, perform well with minimal prep
For the best results, match the food to your grill type and consider flavor goals, prep time, and portion needs.
