Commercial Grills, Professional Grilling Equipment and Cooking Surfaces for Restaurants, Steakhouses, Fast Food and Catering Kitchens

Grills are professional thermal equipment for preparing meat, fish, poultry, vegetables, burgers, sandwiches, panini and other dishes on contact, griddle, lava, infrared or specialized heated surfaces. They are used in restaurants, cafés, bars, fast food kitchens, hotels, canteens and production kitchens.

GS24.lv / Gastroserviss SIA supplies professional grills and thermal equipment for HoReCa kitchens in Latvia and the Baltic states. Before choosing a grill, check the menu, workload, available power, ventilation, installation space, cleaning method and compatibility with the rest of the thermal line.

Types of grills

• Grill surface / frying surface — smooth, ribbed or combined heated surface.
• Contact grills — for panini, sandwiches, meat, fish and products heated from both sides.
• Lava grills — for open-heat style cooking and characteristic surface treatment.
• Infrared grill systems — for intensive and fast thermal processing.
• Salamander grill — for browning, reheating and finishing dishes from above.
• Chicken grills — for preparing poultry in a professional mode.
• Teppanyaki grills — flat heated surface for open kitchen cooking.

Main selection parameters

• grill type and cooking method;
• electric or gas connection;
• working surface size and heating zones;
• smooth, ribbed or combined surface;
• countertop or floor-standing execution;
• grease tray, cleaning and service access;
• extraction, ventilation and installation space;
• availability of accessories and spare parts.

FAQ

What types of professional grills are used?

Professional kitchens use griddle surfaces, contact grills, lava grills, infrared grill systems, salamander grills, chicken grills and Teppanyaki grills.

How to choose the grill type?

The type is selected by menu, product, cooking speed, heating method, installation space and available connection.

When is a contact grill suitable?

A contact grill is suitable for panini, sandwiches, meat, fish and products heated from both top and bottom.

When is a salamander grill used?

A salamander grill is used for browning, reheating, gratinating and finishing dishes from above.

Is extraction needed above a grill?

In most professional kitchens extraction is required because heat, steam, grease and odours are produced during cooking.

What is important for grill maintenance?

Cleaning of the surface, grease removal, access to heating elements, consumable parts and service support are important.