Collection: Lava Rock, Wood Fire & Solid Fuel Grills

Lava rock, wood-fire and solid-fuel grills bring authentic flame-cooked flavour and dramatic open-kitchen presentation to commercial venues - steakhouses, gastropubs, smokehouses, gourmet restaurants and outdoor venues. Hospitality Connect supplies the open-flame range from Goldstein, Anvil, Cookrite and other commercial brands - in lava rock gas grills, charcoal grills and Argentinian-style parrillas.

Types of grill

• Lava rock gas grills: Gas-fired with lava rock bed; rocks heat and radiate, simulating charcoal flavour without the fuel handling.
• Charcoal grills: Pure charcoal-fired; produces the deepest smoke flavour. Ash and fuel handling required.
• Wood-fire grills: Fed by hardwood (oak, mesquite, fruit wood); aromatic and flavour-distinct.
• Argentinian parrilla / asador: Adjustable-height grate over open coals; height controls cooking intensity.
• Combination grills: Gas-ignited with wood or charcoal augmentation for flavour; restaurants get gas reliability with wood smoke.

Sizing for menu and throughput

Grill width is the key spec: 600mm grill cooks 6-8 portions concurrently and suits cafés/casual dining; 900mm grill handles 10-15 portions for mid-volume restaurants; 1200mm+ grills run 18-25 portions for steakhouses and dedicated grill venues. Lava rock gas grills run on natural gas or LPG - confirm gas type and pressure (most need 1.0kPa NG or 2.75kPa LPG). Charcoal and wood grills produce significant smoke - council ventilation requirements are strict and many venues need a Type 1 hood and grease filtration. Plan ash collection and disposal - solid-fuel grills generate 2-5kg of ash per service.

Operating considerations

• Council and council-fire compliance: Solid-fuel grills are subject to council fire and air-quality rules. Confirm before fit-out.
• Ventilation: Type 1 (grease-extracting) hood with mechanical exhaust is mandatory; smoke yield exceeds gas equipment significantly.
• Fuel storage: Charcoal and wood storage: dry, ventilated, away from food prep. Plan 2-3m3 storage for a busy steakhouse.
• Pre-heat time: Lava rock and gas grills heat in 20-30 minutes; charcoal grills need 60-90 minutes; wood grills 90-120 minutes.
• Grate maintenance: Cast iron grates need oil-seasoning weekly; stainless grates need wire-brush cleaning daily.

Specifier checklist for solid-fuel grills: confirm council planning approval (some councils restrict open-flame in CBD venues); engage ventilation engineer for Type 1 hood and exhaust sizing; plan fuel storage and ash disposal as part of fit-out; allow for chef training on solid-fuel cookery (technique differs from gas significantly). Open-flame grills are showpieces in open-kitchen venues - position for guest visibility but with adequate stand-off distance to prevent radiant heat issues. Stock spare grates, lava rocks (replace annually), brushes and a backup gas regulator.

Pair with

Combine with benchtop griddles, teppanyaki plates and salamander open toaster for full hot-line setups.

Why buy lava rock, wood fire and solid fuel grills from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Lava rock, wood fire and solid fuel grills care and longevity

• Track TPM (total polar materials): A simple oil tester flags when oil should be discarded — usually 24–27% TPM.
• Inspect heating elements monthly: Crusted elements run hot in patches and create hot spots that scorch food.
• Check thermostat calibration quarterly: A 10°C drift wastes oil and produces inconsistent product.
• Replace door gaskets when squashed: Loose seals leak heat and cycle the thermostat constantly.
• Clean drain valves: Sediment cakes the valve and chokes oil flow on filter day.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right lava rock, wood fire and solid fuel grills to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.