Commercial Charbroilers & Gas Grills
Commercial charbroilers and gas grills are specified by cooking surface, heat recovery, gas type and pressure, grease management, ventilation and the amount of grill production required during the peak ticket window. The cookline layout must also leave enough landing and service space for safe high-heat operation.
HSYL publishes the CK-HC6035G 600-Series Desktop Gas Barbecue Grill as a compact commercial grill platform. Final gas nozzles, pressure and dimensions should be confirmed against the destination and ordered configuration.
Request a Project-Specific Quotation
Available Equipment & Model References
Use the table as a shortlist. The signed quotation and current model specification sheet remain the controlling documents for dimensions, utilities, accessories and order scope.
| Equipment | Product Code | Project Fit / Published Reference | Product Page |
|---|---|---|---|
| 600 Series Desktop Gas Barbecue Grill | CK-HC6035G | Published configuration: 5.0 kW gas power; net size 350 × 600 × 415 mm; packing size 438 × 688 × 574 mm. | View model |
How to Specify the Right Configuration
| Decision | What to Confirm |
|---|---|
| Cooking surface | Match grate width and usable zones to the peak number of steaks, proteins or vegetables cooked concurrently. |
| Gas family & pressure | The CK-HC6035G page lists multiple gas source/pressure values; confirm the final nozzle and regulator specification for the destination. |
| Heat recovery | Size the grill from peak ticket volume so the surface can recover between loads. |
| Grease management | Plan drip collection, cleaning access and the surrounding non-combustible work area. |
| Ventilation | High-heat, grease-producing grill equipment normally requires dedicated capture and fire-safety coordination. |
| Cookline integration | Confirm adjacent fryers, ranges, refrigerated chef bases and landing space before fixing the module width. |
Typical Applications
- Steak and grill restaurants
- Hotel all-day dining kitchens
- Burger and casual dining concepts
- Open-kitchen hot lines
- Canteen grill stations
- Multi-site restaurant cookline packages
Engineering & Procurement Notes
- CK-HC6035G publishes a 5.0 kW gas configuration with a 350 × 600 × 415 mm net size and 438 × 688 × 574 mm packing size.
- The source page lists gas source values 20Y / 12T / 6R and corresponding pressure values 2800 / 2000 / 1000 Pa; final destination configuration must be confirmed before ordering.
- HSYL cooking-equipment selection is framed around duty cycle, energy source, ventilation and service access.
Information Required for an Accurate RFQ
- Application, menu or ware type and the peak operating duty.
- Required capacity or batch/rack/production schedule.
- Available utilities: voltage, phase, frequency, gas/steam/water data where relevant.
- Installation space, access route and floor plan if available.
- Destination market and any required compliance/documentation scope.
- Required quantity, accessories, spare parts and target project schedule.
Related HSYL Resources
Request a Technical Proposal
Send HSYL the operating requirement before selecting a model from price alone. The engineering review connects the equipment to the required capacity, site utilities, layout, workflow and destination conditions.
