Grills

This grill category covers several cooking formats for commercial food preparation, including contact grills, salamander grills, carousel chicken grills, lava grills, and gas spit grills. Contact models use two frying surfaces for cooking food between heated plates, while salamander units provide an overhead grilling format. Carousel grills are designed around rotating chicken capacity; listed examples accommodate up to eight chickens. Lava grills are shown as sectional units, and spit grills offer a larger gas-fired format.

Equipment varies substantially in size, power source, electrical requirements, and output configuration. Selection should begin with the cooking method and product type, followed by the needed capacity and available workspace. Check whether a model is electric or gas, and confirm the stated voltage and power requirements. Temperature range, number of sections or frying surfaces, and unit dimensions can further distinguish suitable options.