Commercial Broilers

Commercial broilers are powerful cooking appliances used in professional kitchens to quickly sear, brown, or finish food with high heat. Ideal for steaks, chops, casseroles, and melt-based dishes, these machines use radiant heat to create a flavorful exterior without overcooking the interior. Most enclosed broilers are designed with the heating element placed above the cooking surface, allowing heat to radiate downward for consistent and controlled cooking.

Several types of commercial broilers are available to suit different kitchen configurations and production needs. Single-deck and double-deck models offer flexibility in capacity and space usage—double-deck units are especially useful in high-output operations. Upright broilers provide vertical stacking to save on floor space, while chophouse broilers are specifically designed for the intense searing of high-end meats like steaks and pork chops.

When it comes to heat source, commercial broilers generally use either ceramic or infrared heating elements. Ceramic elements provide even, steady heat over time, while infrared technology delivers a more intense and immediate sear. Both options are capable of reaching high temperatures and can be selected based on your desired cooking speed and menu requirements.

If you need help selecting the right commercial broiler for your restaurant or kitchen, give us a call at 1-855-380-6342, or visit our Contact Us page. Our team is happy to guide you through your options based on layout, cooking volume, and performance preferences.