A heavy-duty commercial grill used in restaurants that uses radiant heat or open flames to sear food directly on the cooking surface or over ceramic briquettes.
Charbroilers come in two main configurations:
Charbroilers develop heavy carbon and grease that require specialized degreasing and often component disassembly for full cleaning. This protects equipment and ensures food safety in commercial kitchens.
How often should a charbroiler be professionally cleaned?
Monthly for standard restaurant use; weekly for very high-volume kitchens. Local health codes may have specific requirements.
Can I use oven cleaner?
No—commercial degreasers formulated for charbroilers are safer for food-contact surfaces and more effective on heavy carbon.
What does cleaning include?
Professional cleaning includes degreasing grates, scraping buildup, cleaning ceramic briquettes, inspecting burners, and sanitizing all food-contact surfaces.