Commercial Charbroilers Seattle

Commercial Charbroiler Buying Guide for Seattle Restaurants

A charbroiler puts grill marks, flame flavor and a smoky crust on burgers, steaks, chicken, fish and vegetables that a flat top can't. For many burger restaurants, steakhouses and taquerias, it is the station that defines the menu.

A lot of Seattle owners start by searching for a used charbroiler, and many found the original Encore Seattle that way when it sold used restaurant equipment. Today Encore Seattle sells only new Atosa equipment. This guide shows why a new charbroiler is the better buy for most kitchens, then covers radiant vs. lava rock, sizing, installation, seasoning and cleaning so you order the right grill the first time.

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New vs. Used Commercial Charbroilers

A used charbroiler can look like a bargain. It is a box of burners and cast iron, and it lights. But a charbroiler lives in the hottest, greasiest spot in the kitchen, and that wear is hard to see in a listing photo.

What wears out on a used charbroiler

• Burners: grease and carbon clog the burner ports, which leaves cold spots and a lazy yellow flame.
• Radiants: the stainless radiants over the burners warp, crack and burn through over time.
• Lava rock: on lava rock models, grease-soaked rock causes constant flare-ups and needs replacing.
• Grates: cast iron grates rust, crack or lose their seasoning, and food sticks and tears.
• Valves and pilots: worn valves are hard to adjust, and pilots that won't stay lit mean a service call.
• Catch tray and body: often bent, rusted or caked with old grease, which is a fire risk.
• The wrong gas type: a natural gas grill won't run on propane without a technician and parts, and the reverse is also true.

The warranty gap

Most used charbroilers are sold as-is. If a valve or pilot fails during your first month, the repair and the lost sales are yours. Every new Atosa charbroiler on this page carries a 1-year parts and labor warranty (US only), and you start with new burners, radiants or rock, and grates.

The real cost of a used charbroiler

Add up the pickup, the degreasing, the replacement parts and the risk of a breakdown during a rush, and a new charbroiler often costs less over its first year than a used one.

If you still buy used, check this first

• Light every burner and look for a steady blue flame across each zone.
• Check the radiants for warping, cracks and burn-through, or check the lava rock for grease saturation.
• Look for cracked or badly rusted grates.
• Make sure each valve turns smoothly and every pilot stays lit.
• Confirm the gas type, and ask for the model, serial number and service history.
• Have a licensed gas technician inspect and install it.

If that sounds like a lot of work, that is the point. With a new Atosa charbroiler, none of it is on you.

Radiant vs. Lava Rock

The burners, BTU, grates, work area and footprint are the same for both lines at each width. The real choice is flavor versus upkeep.

24", 36" or 48"?

• 24": 70,000 BTU and two zones, with a 23-9/10" x 20-1/5" work area. Good for bars, cafes and food trucks, or as a second station next to a griddle.
• 36": 105,000 BTU and three zones, with a 35-7/10" x 20-1/5" work area. The usual starting size for burger restaurants.
• 48": 140,000 BTU and four zones, with a 47-9/10" x 20-1/5" work area. For steakhouses, high-volume grills and catering.

Size for your busiest rush, and leave room for one zone to hold finished food at a lower heat.

Compare Every Atosa Charbroiler

All 9 models are countertop gas charbroilers with one 35,000 BTU burner per 12" section, a manual control for each burner, reversible cast iron grates, a removable catch tray, stainless steel legs and a 3/4" NPT rear gas connection with a regulator (4" W.C. natural gas, 10" W.C. propane). Every model is 15-1/5" tall, the same height as Atosa's ATMG and ATTG griddles, and is covered by a 1-year parts and labor warranty.

Charbroiler vs. Griddle

If your menu is split, a 24" charbroiler next to a 24" or 36" griddle covers both. Because Atosa's charbroilers and griddles are all 15-1/5" tall, they sit level side by side. Shop our commercial griddles.

Setting Up Heat Zones

Each 12" section has its own burner and control:

• Hot zone: sear and mark steaks and burgers.
• Medium zone: cook food through after marking, without burning the outside.
• Low or off zone: rest steaks, toast buns and hold finished food.

The grates are reversible. Run the grease-trough side up for fatty foods like burgers, so grease drains to the catch tray instead of flaring. Use the flat side for fish, vegetables and delicate items.

Installation, Gas and Ventilation

• Use a licensed technician. Atosa's manual says an authorized, licensed technician must install the charbroiler. It is not for outdoor use.
• Install under an exhaust hood as local code requires. Confirm hood and fire suppression requirements with your local code official.
• Set it on a non-combustible surface rated for the weight. A stainless equipment stand or a refrigerated chef base rated for cooking equipment works well.
• Leave clearance. Atosa calls for at least 6" on both sides and the back, and 4" below.
• Check your gas supply. A charbroiler adds 70,000 to 140,000 BTU per hour to your gas demand. Have your plumber or propane supplier confirm the line or tank can handle it with the rest of the line running.
• Use a proper gas hose kit. The WA300001 kit includes a 3/4" x 48" connector, a quick disconnect, a gas valve and a restraining cable.

First Use and Seasoning

• Level the grill and seat the catch tray, then wipe it down with a mild detergent.
• With every knob at "0", light the pilots, then turn each knob to light its burner.
• Burn it in. The first heat-up smokes as factory protective oil burns off. Atosa says it clears after about an hour at full heat. Run the hood, and don't cook during the burn-in.
• Season the grates: brush them clean, coat them with cooking oil, then run the grill open for 45 minutes without covering the grates.
• Preheat for 15 to 20 minutes before each service.

Cleaning and Care

• Turn off the valves and let the grill cool before cleaning.
• Don't hose down, soak or pressure wash any part except the catch tray.
• No abrasive or corrosive cleaners.
• Have the grill checked by a licensed technician at least once a year.

Quick Troubleshooting

If you smell gas, shut off the main gas valve, put out all flames and call 911. For other gas problems, stop using the grill and call a qualified technician.

Free Freight to Seattle and the Lower 48: We Handle the Hard Work

Buying a used charbroiler usually means renting a truck, finding helpers and moving a heavy, greasy grill across town. When you order a new Atosa charbroiler from Encore Seattle, we handle the freight for you:

• Free freight on orders of $500 and up to business addresses in Seattle and anywhere in the lower 48 states.
• Liftgate service included. The truck lowers your charbroiler to the curb or parking lot, so you do not need a loading dock or forklift.
• Fast delivery. We offer 1-3 day delivery from 12 distribution centers.
• Tracking sent to you. We email the PRO tracking number and the freight company's contact information.
• Delivery Damage Promise. If the box is damaged, write "BOX DAMAGED" on the delivery receipt, inspect the unit and contact us within 48 hours. We deal with the freight company for you.

Delivery is curbside, so plan to have help ready to move the grill inside. See the Seattle neighborhoods we serve.

Charbroiler Questions

What's the difference between the ATRC and the ATCB?

The heat medium. The ATRC uses stainless steel radiants, and the ATCB uses lava rock for more flare-up and smoke flavor. Burners, BTU, grates and size are the same at each width.

How many BTU are Atosa charbroilers?

35,000 BTU per burner: 70,000 BTU for the 24", 105,000 for the 36" and 140,000 for the 48".

Can I run a lava rock charbroiler on propane?

The ATCB models ship set up for natural gas. Atosa's manual describes a propane conversion done by a licensed technician. If you know you'll be on propane, the ATRC-LP models come ready for it.

Does a charbroiler need a hood?

Yes. Atosa's manual requires installation under an exhaust hood according to local regulations.

Can I put it on a regular table?

Only if the surface is non-combustible, level and rated for the weight. Stainless equipment stands and chef bases rated for cooking equipment are the standard choices.

What warranty comes with Atosa charbroilers?

A 1-year parts and labor warranty, US only. Licensed installation and manufacturer parts are required to keep coverage.

Should I buy a used charbroiler?

Used charbroilers are usually sold as-is, and worn burners, radiants and grates are hard to spot in photos. Read our new vs. used guide above.

Can I use a charbroiler on a food truck?

Yes. Order the propane (LP) model, have a licensed gas technician hook it up and secure it to the counter or stand so it can't shift while driving. Keep the clearances in the manual and confirm hood and fire suppression rules with your fire marshal.

Who handles pricing and checkout?

Pricing and checkout are handled by our partner store, The Restaurant Warehouse. Each product page has a button that takes you to the matching listing.

Building out the hot line? See our commercial griddles, commercial fryers and all cooking equipment.

Questions about the right charbroiler for your restaurant? Call or text +1 (206) 419-5801.