Commercial Grills
Borrelli commercial grills sear char lines into steaks, chops, burgers and vegetables — raised bars over the heat that give a grilled, BBQ finish and let fat drain away. Counter-top gas chargrills by burner count, plus flat griddles for full-contact cooking.
Pick the surface for what you cook and the width for your volume — a single burner for a café, three or four for a busy grill line.
- Ribbed chargrills for char lines and grilled meats
- Flat griddles for full-contact cooking
- Counter-top, by burner count / width
- Gas for instant high heat
- Grease and fat management
- Heavy grates and plates
Chargrill (ribbed) for steaks, chops and char marks; griddle (flat) for eggs, burgers and teppanyaki. Many kitchens run one of each.
Match burner count and width to your busiest service.
See Electric Griddles.
→ Griddle vs chargrill and widths in our Griddle & Chargrill Buying Guide.
What foods suit a commercial grill?
Commercial grills are commonly used for steaks, burgers, seafood and vegetables, producing classic char-grill sear marks.
How does fat drain away during grilling?
These grills include a fat drainage system that channels excess fat and juices away from the cooking surface, helping reduce flare-ups.
What sizes are available?
Commercial grills are available in a range of sizes to suit different kitchen layouts and service volumes.
Are these grills suitable for continuous service?
Yes, these grills are built from durable materials designed to maintain consistent performance throughout busy service periods.