With a commercial grill the question often comes up: gas or charcoal? Both have their strengths. The right choice depends on taste, effort and location.
The charcoal grill
- Advantages: the distinctive smoky aroma that many guests value; high heat.
- Disadvantages: longer to heat up, more cleaning effort, smoke development (extraction needed).
The gas grill
- Advantages: ready to use immediately, precisely adjustable, cleaner and easier to operate.
- Disadvantages: less smoky aroma, requires a gas connection or bottles.
What suits your business?
For an authentic aroma and a traditional concept, charcoal scores. For speed, easy handling and indoor spaces, gas is often the more practical choice. As with the döner machine (gas or electric), location and workflow are what count.
Salamander & variants
For certain applications a salamander grill is also suitable – ideal for gratinating and keeping food warm.
Conclusion: Charcoal for aroma, gas for convenience – both deliver excellent results. MAVI offers grills in various versions to match your concept.
