Collection: Char Grills

Char grills produce the visible char marks and high-heat sear that pubs, steakhouses and grill restaurants need. Hospitality Connect carries authorised American Range and B and S char broilers — covering 300mm to 1219mm widths, free-standing and bench-mounted, with combinations including grill plate, char broiler and open burners on a single chassis.

Types of char grills

• Standalone char broilers: 300mm, 600mm, 900mm, 1200mm and 1219mm widths — free-standing or bench-mounted versions.
• Combination grill plate + char broiler: 300mm grill + 300mm char, 300mm grill + 600mm char and similar — flexibility for menus that need both surfaces.
• Burner + char broiler combinations: Two, four or six open burners alongside 300mm or 600mm char — saves cookline width.
• Combination griddle/salamander (American Range): Integrated overhead salamander for grill marking and finishing.

Sizing for your menu

A pub doing 50 steaks a night needs at least a 600mm char broiler. Steakhouses doing 150+ steaks need 1200mm minimum, often dedicated char + dedicated griddle for searing fresh while finishing existing. Grill restaurants doing seafood and protein together need combination units — char for protein, grill for fish.

Key features to specify

• Cast iron versus radiant grates: Cast iron retains heat and produces deep marks; radiant systems heat faster and recover quicker.
• Independent zone control: Run high heat sear on one side and lower-temperature finishing on the other.
• Pull-out grease drawer: Front access saves removing the unit for daily clean-down.
• Splash guards: Three-sided guards reduce wall splatter — required by most kitchen layouts.

Installation considerations

Char grills produce significant heat output and need correctly sized canopy ventilation. Gas units need registered fitter, gas booster on commercial-grade demand and proper flue. Allow 15–20 minutes preheat to working temperature. Fire suppression integration may be required by council — check before install.

Pair char grills with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.

Build a complete cookline with griddles, stove ranges, deep fryers, and cooktops.

Why buy char grills from Hospitality Connect

• American Range and B&S authorised: Direct from distribution, full local warranty.
• Trade pricing on cookline packages: Char grill plus the rest of the line at project pricing.
• Australian-owned showroom: Compare cast iron versus radiant grates in person.
• Replacement grates and parts: Don't replace a char grill over warped grates.
• Service network referrals: Authorised gas fitters for install.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Char grill care and longevity

• Brush grates after every shift: Build-up of carbonised protein burns off as smoke and produces off-flavours on next service.
• Season cast iron weekly: Light wipe of high smoke-point oil at temperature keeps the seasoning intact.
• Empty grease drawer daily: Overflow on the back is a fire hazard.
• Inspect burner orifices monthly: Clogged orifices give yellow flame and uneven heat.
• Replace warped grates: Bowed grates make uneven contact with protein — replace before they affect plate-up.

Need help choosing? Talk to us

Send your daily steak/protein volume and we'll spec the char grill width and configuration. Trade accounts come with project pricing.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.