Pegasus CB-72G Heavy Duty Gas Radiant Charbroiler 72", Stainless Steel, Floor Model

Commercial charbroilers are made for kitchens that need steady, high-heat grilling all day. They use radiant heat from below to sear meat, poultry, and seafood. You get the char marks and flavor that flat tops and ovens can't deliver. Gas and electric models come in a range of sizes to fit your space and menu. If you're running a steakhouse, a burger spot, or any restaurant with grilled items, a charbroiler gives you the consistent sear and output you need. Countertop models are available in both gas and electric to match your kitchen setup and fuel source.

Common Types and Configurations

• Gas commercial charbroilers: Standard in most restaurant kitchens. They recover heat quickly, cost less to run, and come in several sizes.
• Commercial electric charbroilers: Easier to install since they don't need a gas line. Good for kitchens without gas or where you want more precise heat control.
• Countertop charbroilers: Small units that sit on a prep counter. Best for smaller kitchens or where floor space is tight.
• Floor model charbroilers: Larger units on legs or a stand. Made for high-volume kitchens where the charbroiler runs all service.
• Commercial charbroiler griddle combo: Combines a charbroiler and a flat griddle in one unit. Good for kitchens that need both options.

What to Look at Before You Buy

• Gas or electric: Gas charbroilers heat up faster and cost less to run. Electric models are easier to install and work where gas isn't available.
• Size and width: Charbroilers are sized by width, usually 24 to 72 inches. Pick a size that fits your menu and kitchen space.
• BTU output: Higher BTU means faster heat recovery. This matters in busy kitchens with steady orders.
• Grate style: Cast iron grates hold heat and give better char marks. Stainless steel grates are easier to clean and last longer.
• Radiants: Ceramic radiants spread heat evenly. Cast iron radiants hold heat longer. Pick what fits your menu and cooking style.
• Installation: Gas units need a licensed installer and the right ventilation. Electric units need the right voltage and amperage. Check your kitchen's power and gas before you order.

Frequently Asked Questions

What is the difference between a charbroiler and a grill?

A charbroiler uses radiant heat from below to cook food directly over the heat source, producing char marks and a smoky flavor. A flat top grill cooks food on a solid metal surface using indirect heat. Charbroilers are better for steaks, burgers, chicken, and seafood where char and sear marks matter. Flat top grills are better for eggs, pancakes, and items that need even surface contact.

What is the difference between a gas and electric charbroiler?

Gas charbroilers heat up faster, recover more quickly between orders, and typically cost less to run in high-volume operations. Commercial electric charbroilers are easier to install since they don't require a gas line, and they offer more precise temperature control. For most restaurant kitchens, gas is the standard choice. Electric models work well in locations without gas or where installation simplicity is a priority.

What size commercial charbroiler do I need for my restaurant?

Match the size to your menu and volume. A 24 to 36 inch charbroiler works for low volume or as a backup station. Most full service kitchens use a 48 to 60 inch unit. If grilling is a main part of your menu and you run high volume, choose a larger floor model to keep up during service. The best commercial charbroiler for your kitchen is the one that matches your fuel type, volume, and available space.

Related Categories

• Commercial Grills and Griddles
• Electric Griddles
• Gas Griddles
• Cooking Equipment

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Pegasus builds commercial cooking equipment for busy kitchens. Their lineup covers pizza ovens, gyro machines, charbroilers, and specialty gas and electric units. These are made for steady heat, simple controls, and stainless steel that holds up to daily use. You'll see Pegasus in pizzerias, Mediterranean and Middle Eastern spots, quick-service restaurants, and independent kitchens that need reliable output. Burner systems are built for even heat and real kitchen workflows.