Chargrills

Commercial Chargrills for Professional Kitchens

Chargrills sit on the pass doing their job. You need those black lines on meat. Gas recovers heat fast when you load cold steaks. Electric stays more steady. Cast iron grates work better than stainless.

Get the height wrong and everything either burns or stays pink. Cheap ones warp and develop hot spots so one steak cooks whilst another doesn’t. The grates rust if you don’t oil them after service ends.

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Catering Equipment →
Full commercial equipment range.
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Full range of cooking kit.
Fryers →
Deep fryers for chips.
Ovens →
Standard and combination ovens.
Convection Ovens →
Fan ovens for faster cooking.
Griddles →
Flat plates for burgers.
Toasters →
High-volume toasters.
Pizza Ovens →
Specialist pizza equipment.
Rice Cookers →
Large rice cookers.
Boiling Tops →
Gas and electric hobs.
Commercial Microwaves →
Heavy-duty microwaves.

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Trade Insight

Let the grill heat up before you start cooking. Oil the grates to avoid rust. Most kitchens don’t do this and then experience sticking.

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Written by Ascot Wholesale hospitality experts with over 25 years of experience in the industry.