A griddle cooks on a flat, even steel plate and suits breakfast, smash burgers and sandwiches. A charbroiler cooks over open grates for grill marks and char, suited to steaks and burgers. A salamander broils from above to finish and melt. Many lines need two of the three, and the menu decides which.
Key takeaways
- Griddles give even, controllable contact heat; charbroilers give char and grill flavour at the cost of more smoke and hood load.
- Thermostatic griddles hold a set temperature under changing loads; manual griddles hold a set flame and suit steady, single-item cooking.
- Thicker griddle plates hold heat and recover better under cold loads; thinner plates heat up faster.
- Salamanders finish, brown and broil from above; cheese melters run cooler for melting and short holding.
- Clean both daily: scrape and season the griddle, brush the grates and empty the grease and water pans on the charbroiler.
How each one cooks
A griddle, or flat-top, is a thick steel plate heated from below by burners or elements. Food sits in full contact with the plate, so it browns evenly and nothing falls through. Eggs, pancakes, smash burgers, grilled sandwiches, onions, fish and delicate items belong on a griddle.
A charbroiler cooks on grates over radiant burners, lava rock or infrared elements. Fat drips onto the hot surface below and flares into smoke that flavours the food, and the grates leave char marks. Steaks, burgers, chicken, kebabs and vegetables are charbroiler food.
A salamander is an overhead broiler: intense heat from above for finishing, browning, gratinating and broiling fish or steaks. A cheese melter looks similar but runs cooler, for melting cheese on plates and holding food briefly. A panini or contact grill clamps food between two hot plates and cooks both sides at once.
Griddles: controls, plate and surface
Manual griddles use a gas valve or an infinite switch for each zone: the cook sets a flame or power level, and the plate temperature drifts as food goes on and comes off. They are simple, robust and fine for steady work such as a morning of pancakes. Thermostatic griddles hold a set temperature and add heat when a cold load pulls it down, which gives more consistent results when the plate is full of mixed items.
Many gas griddles put one burner and one control on each 12 inches of width, so a 36 inch griddle typically has three heat zones. Zoning lets one end run hot for searing while the other stays cooler for eggs or holding.
Plate thickness on commercial griddles often runs from about half an inch to an inch. A thicker plate holds more heat, recovers more evenly under frozen patties and resists warping, but it takes longer to heat up; a thinner plate heats quickly and suits lighter, intermittent use.
Chrome-finished plates radiate less heat into the kitchen and release food easily, but the chrome can be scratched, so use only the scrapers and cleaners the manufacturer approves and never a pumice brick. Grooved sections add grill marks without a charbroiler, at the cost of harder cleaning.
Charbroilers: heat source, grates and smoke
The heat source shapes both the flavour and the upkeep, so ask how each part is cleaned and replaced before you choose.
- Radiant charbroilers: burners heat steel or cast iron radiants above them, drippings flare on the radiants for smoky flavour, and the radiants are straightforward to clean and replace.
- Lava rock charbroilers: burners heat a bed of lava rock or ceramic briquettes that gives heavy smoke flavour, but the rock soaks up grease and needs replacing periodically.
- Infrared charbroilers: infrared burners run very hot and heat up quickly; ask about burner replacement, since the elements are specialized parts.
Grates, smoke and placement
Grates matter. Heavy cast iron grates hold heat and leave strong marks, while stainless grates are lighter and resist rust. Reversible or adjustable grates give a choice of fine or broad marks, or tilt so fat runs forward to the trough.
Charbroilers make more smoke and grease vapour than almost anything else on the line, and hood designers typically classify them as heavy-duty appliances. Adding one under an existing hood can mean a higher exhaust rate, so show the hood contractor the unit before you buy. Keep a charbroiler away from fryers, where a flare-up could reach the oil.
Countertop griddles and charbroilers commonly sit on a refrigerated chef base or an equipment stand. Check that the base is rated for the unit's weight and heat, and follow both installation manuals.
Salamanders, cheese melters and panini grills
Salamanders and cheese melters mount on a range backshelf or on the wall, or sit on a counter. Salamanders use high-output burners or infrared elements and an adjustable rack to set the distance from the heat. Cheese melters run at lower output, which makes them simpler to use for melting and plate finishing. If you plan to mount one on a range, confirm the range manufacturer allows it and which riser or shelf it requires.
Panini and contact grills have ribbed or smooth plates, top and bottom, in cast iron, aluminum or chrome finishes. They suit sandwiches, wraps, quesadillas and some proteins, and many plug into a standard outlet, which makes them common in cafés. Whether a panini grill needs a hood depends on what it cooks and on local code.
Cleaning and ordering
Scrape the griddle between loads and after service, clear the grease trough and empty the drawer before it overflows. Steel plates are seasoned like a pan: a thin film of oil after cleaning prevents rust and helps food release. Griddle screens and pumice bricks are for steel plates only, never chrome.
Brush charbroiler grates while hot, empty the drip and water pans daily and clean the radiants on a schedule, because grease that builds up under the grates is a fire risk. Salamander racks and drip trays need the same daily attention, and keep the hood filters above all of these on a tight cleaning schedule.
Before ordering, confirm width, gas type or voltage, and what the unit will sit on. Each product page says whether it can be bought online or goes to a quote, and special-order and freight equipment is not returnable once it has been delivered in good condition.
Common questions
Is a griddle or a charbroiler better for burgers?
- Both work, for different burgers. A griddle sears the whole surface for smash-style and diner burgers, while a charbroiler gives grill marks and smoke flavour. Many burger kitchens run both side by side.
What griddle plate thickness should I buy?
- For heavy, continuous use with frozen product, a thicker plate holds and recovers heat better. For light or intermittent use, a thinner plate heats up faster. Many commercial plates fall between about half an inch and an inch, so compare the figure on each specification sheet.
What is the difference between a salamander and a cheese melter?
- A salamander is a high-heat overhead broiler for browning, gratinating and cooking, usually with an adjustable rack. A cheese melter runs at lower heat for melting cheese and short holding before the plate goes out.
Do I need a thermostatic griddle?
- Choose thermostatic controls when the plate carries mixed items or heavy, changing loads and consistency matters. Manual controls are simpler and suit steady cooking of one item at a time.
Does a charbroiler need a bigger hood than a griddle?
- Often it does. Charbroilers produce heavy smoke and grease vapour, so hood designers usually allow a higher exhaust rate over them. Show your hood contractor the exact unit before buying.