Grill & Carvery Stations

Elevate your commercial kitchen with our premium range of Grill Stations – engineered for high-performance cooking in fast-paced environments. Whether you're running a steakhouse, hotel kitchen, or catering operation, our commercial grill stations offer robust construction, energy efficiency, and maximum output.

From gas-powered flat tops to electric chargrill combos, Atlantic Equipment delivers the reliability and consistency chefs demand during high-volume service.

Hot Holding Cabinets

Hot Holding Cabinets

 Carvery Trolleys

Carvery Trolleys

 Bain Marie Trolleys

Bain Marie Trolleys

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Plate Lowerators

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More About Grill Stations

Choosing the right Grill Station involves understanding your kitchen’s operational load, available utilities, and desired cooking outcomes. At Atlantic Equipment, we stock a vast range—from heavy-duty gas grill stations for steak-heavy menus to compact electric options ideal for limited spaces or mobile kitchens.

Types of Commercial Grill Stations

  • Gas Grill Stations: Offer high BTU output and faster heat recovery. Suitable for open-flame cooking and high-demand hours.
  • Electric Grill Stations: Ideal for indoor or portable setups. Consistent temperature control and easier to clean.
  • Chargrill Stations: Impart a smokey, seared flavour ideal for meat and seafood operations.
  • Griddle/Flat Top Stations: Versatile for all-day service—from breakfast eggs to dinner steaks.

Key Considerations When Buying

  • Power Type: Ensure compatibility with your kitchen’s existing gas lines or electrical phase (single or three-phase).
  • Size & Cooking Area: Choose based on output volume—standard options range from 600mm to 1200mm cooktops.
  • Cooking Surface: Choose cast iron for heat retention, or chrome for easy cleaning and reduced ambient heat.
  • Integrated Grease Management: Look for large-capacity grease trays and splash guards for cleaner operations.

Compliance & Installation

Most commercial grill stations require a Type 1 ventilation hood to meet local fire and safety codes. Confirm gas compliance certifications (AGA in Australia) and plan for adequate clearance and airflow when installing large BTU output models.

Maintenance Tips

  • Use a scraper and food-safe degreaser daily on cooking surfaces.
  • Empty and clean grease trays after every shift.
  • Schedule annual servicing for gas burners or electrical elements to ensure consistent performance.

Need help finding the right match? Our specialists at Atlantic Equipment are here to assist you with spec sheets, compliance documents, and expert advice to optimize your kitchen layout.

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Grill & Carvery Stations FAQs

What’s the difference between a gas vs electric commercial grill station?

Gas grill stations provide rapid heating and higher BTU output, making them ideal for chargrilling and flame cooking. Electric grill stations excel in precision temperature control, easier cleaning, and are preferred in smoke-sensitive or portable kitchen environments. While gas models are often more powerful, electric units are energy-efficient and easier to install in non-ventilated areas.

Do grill stations require a Type 1 extraction hood?

Yes, most commercial grill stations—especially gas models or those used for fatty foods—require a Type 1 hood to comply with fire safety codes. These hoods are designed to filter grease-laden vapors and often must be paired with fire suppression systems depending on local council regulations.

How do I properly maintain and clean a commercial grill station?

Daily maintenance includes scraping cooking surfaces with a grill stone or scraper, using a food-safe degreaser, and removing grease buildup. Grease trays and splash guards should be emptied and washed after every service. Weekly checks for burner alignment and ignition, and monthly inspection of gas connections, will help extend the unit’s lifespan and prevent performance issues.

What size grill station is ideal for a kitchen serving 150 meals per service?

For medium to high output kitchens serving around 150 meals per session, a grill station with a 900mm to 1200mm cooktop is recommended. This size allows for simultaneous cooking of proteins, vegetables, and sides. Pairing a flat top with an integrated chargrill section can enhance efficiency without needing multiple units.

Why choose a commercial grill station over a conventional griddle top?

Commercial grill stations are designed for continuous, high-volume service with faster heat recovery, integrated grease management, and modular cooking configurations. Unlike standard griddles, they often include chargrill components, adjustable heat zones, and superior thermal insulation—resulting in more consistent cook quality and higher throughput. The ROI on uptime, portion throughput, and reduced downtime makes them superior for busy kitchens.