Grilling is one of the most popular food preparation methods – it ensures a typical caramelised crust, a fascinating aroma and a juicy interior. Professional grills use various heat transfer methods – contact heat, infrared radiation, convection and open flame – each with its own advantages. BHS offers a wide range of professional grills to restaurants and HoReCa businesses across Europe.
Types of grills and their use
Contact grills – two-sided heating from above and below, ideal for preparing burgers, panini, sandwiches and flat steaks. Electric grill surfaces – one-sided grilling on smooth or ribbed surfaces, widely used for cooking fish, meat, vegetables and seafood. Lava grills – lava stones accumulate and evenly radiate heat, providing a more authentic grill effect and reducing fat burning. Salamander grills – heat from above for gratinating sauces, melting cheese and finishing dishes. Gyros grills – vertical heating with rotating spits, suitable for kebabs, döner and grilled meat cones. Hot-dog grills and burger display cases – for the fast-food segment.
HACCP and hygiene in grill operation
Grills are equipment with a high risk of fat and food residue accumulation, so in the context of HACCP, cleaning them is a high priority. After each shift, grill surfaces must be thoroughly cleaned of fat residues – accumulated fat can cause a fire risk and contaminate subsequent products. Removable grill elements are available for electric contact grills, making cleaning easier. Lava grill stones should be replaced from time to time as they accumulate fat deposits. BHS recommends professional kitchen cleaning products for grill surfaces that do not damage the equipment’s protective coating. Regular maintenance extends the equipment’s service life and reduces the risk of breakdowns during intensive use.
HoReCa usage scenarios
In fine dining restaurants, lava grills or charcoal grills provide an authentic grill aroma and flavour that guests expect in high-end cuisine. In burger and sandwich bars, contact grills are the central equipment – fast, even, easy to clean and safe. In fast-food businesses and QSR food zones, electric grill surfaces and hot-dog grills serve high-volume service. In kebab and shawarma restaurants, gyros grills are essential equipment. In hotel breakfast areas, salamander grills are used for gratinating eggs and preparing toast. BHS helps choose the optimal grill model and configuration according to the business concept’s specifics, daily volume and budget.
Frequently asked questions
Which grill to choose for a burger restaurant? For a burger restaurant, a contact grill with two-sided heating is optimal – it ensures faster preparation (2–4 minutes) and a more even result compared to a one-sided grill surface. The appropriate grill surface area is important based on volume. BHS consultants help choose the right power and size.
What is the difference between a lava grill and an electric grill surface? A lava grill uses lava stones as a heat accumulator – this provides more stable, uneven heat distribution and a more authentic grill effect with natural grill marks. An electric grill surface offers more precise temperature control and easier cleaning but without that authentic grill aroma.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
