Charcoal and Gas BBQs

Gas BBQs offer faster startup, more consistent heat control, and less labor between cooks, making them better suited for high-output events where operators need to maintain steady production. Charcoal BBQs deliver a more intense, authentic smoke flavor that gas simply cannot replicate, which is the reason many BBQ-focused operations and caterers still prefer charcoal for certain proteins.

For serious catering output, look at units with four to eight burners. Omcan commercial gas BBQs in this category run from 30-inch, 4-burner units at 64,000 BTU up to 60-inch, 8-burner models at 128,000 BTU, giving you enough surface and heat to serve large events without constant batch limitations.

Yes. The charcoal and gas BBQs in this category are outdoor units designed for patio service, catering, event venues, and exterior restaurant setups. They are not certified for indoor commercial kitchen use, so placement and ventilation planning should reflect that before purchasing.

Crown Verity and Omcan are the primary commercial-grade brands available in this category. Crown Verity gas BBQs are especially well-regarded for catering, golf clubs, and large outdoor events, with models capable of cooking 200 to 350 burgers per hour depending on the size of the unit.

Most commercial gas BBQs are configured for one fuel type but can be converted. Crown Verity models, for example, are available in natural gas configurations and are designed to be convertible for propane use, which gives operators flexibility depending on the site utility setup for each event or installation.

Mobile charcoal and gas BBQs are the right choice for caterers, event companies, and rental operators who need to transport the unit to different locations. Fixed setups work better for restaurants with dedicated patio kitchens or outdoor cooking stations that stay in one location season after season.

A 30-inch commercial gas BBQ is well-suited for smaller events, limited-menu patio programs, and operations where grilling supplements rather than drives the menu. A 60-inch unit is the better choice when outdoor grilling is a primary revenue activity and you need the surface area to run multiple proteins, sizes, and menu items simultaneously at peak event volume.