Charcoal and Gas Grills

Charcoal and Gas Grills — a charcoal gas grill combines the best of two worlds: the efficiency and controllability of gas with the taste and aroma characteristic of charcoal grilling; lava stones or ceramic rods heat up and radiate infrared heat while burning meat drippings and creating a smoke effect; this is the optimal solution for a restaurant where traditional charcoal grills are not practical due to gas supply or ventilation limitations.

How a charcoal gas grill works

Charcoal and Gas Grills — the operation of a charcoal gas grill is based on the transfer of heat from gas burners to a heated layer of volcanic or ceramic stones, which act as a heat accumulator and radiator. Lava stone layer — volcanic lava stones (or ceramic substitutes) are placed between the gas burners and the grilling grate; they store heat and radiate it evenly onto the underside of the product. Smoke effect — fat and drippings from the meat, falling onto the hot stones, immediately ignite or evaporate, producing smoke that envelops the product with the characteristic aroma of charcoal grilling. Temperature — a charcoal gas grill reaches a surface temperature of 300–500°C required to create a caramelised crust; see Ceramic Grills. BHS supplies charcoal gas grills in Europe.

Advantages of a charcoal gas grill compared to a traditional charcoal grill

Charcoal and Gas Grills — a traditional charcoal grill (with real charcoal) provides excellent flavour, but is much harder to control in a professional kitchen. Easier control — gas burner regulation is instantaneous; the temperature can be increased or decreased by turning a knob; traditional charcoal requires time to ignite and cool down. More even temperature — gas burners distribute heat more evenly than a charcoal heating or cooling zone. No waste — there are no ash, dust or storage problems typical of charcoal; lava stones last a long time without replacement; see Charcoal Grills OnFire. Faster cooking — no need to wait for charcoal to ignite; the oven is ready for use 15–20 minutes after switching on.

HACCP and safety requirements for charcoal gas grills

Charcoal and Gas Grills — a charcoal gas grill with a gas burner requires strict adherence to safety procedures and compliance with HACCP food hygiene standards. Meat temperature — beef (steaks) can be served according to the customer's preference (rare, medium); pork and poultry must be fully cooked (at least +75°C inside); temperature should be checked with a thermometer. Ventilation — a charcoal gas grill produces smoke from meat drippings; an appropriate kitchen ventilation system with a hood above the grill is necessary; without ventilation, smoke pollutes the kitchen air. Gas safety — regular inspection of gas connections; checking the condition of lava stones — damaged or broken stones should be replaced; see Lava Grills.

HoReCa usage scenarios for charcoal gas grills

Steakhouse restaurant — in a steakhouse kitchen, the charcoal gas grill is the main appliance; high temperature and smoke effect provide the characteristic crust and aroma of a steakhouse without the difficulties of supplying traditional charcoal; BHS supplies equipment. Hotel restaurant with BBQ offering — in a hotel restaurant where a BBQ menu is offered a few times a week, a charcoal gas grill provides a charcoal effect without creating regular charcoal storage and ash problems. Catering company with grilling events — for a catering company organising outdoor events, a charcoal gas grill is more efficient than traditional charcoal; BHS supplies products. BHS offers charcoal gas grills for HoReCa businesses across Europe.

Frequently asked questions

Does a charcoal gas grill produce the same flavour as real charcoal grills? Charcoal and Gas Grills — the flavour is very similar but not identical; the smoke effect created by lava stones from meat drippings produces the characteristic charcoal taste and aroma; a traditional charcoal grill with real charcoal may give a slightly more intense aroma, but the difference is small; see Charcoal Grills OnFire.

How often should lava stones be replaced? Charcoal and Gas Grills — lava stones last for years; they are replaced when they start to break down, are completely saturated with fat and produce unpleasant odours, or when their filtering ability decreases; they are usually cleaned by intensive heating and periodically increasing the gas flame to maximum; see Grills.

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.