Commercial Korean BBQ Electric Grill VS Korean Table Gas Grill

US and Canadian fire departments strictly inspect commercial Yakiniku/ Korean BBQ grills, exhausts Korean BBQ, and purifiers.

Without relevant safety certifications, Korean and Japanese BBQ restaurants cannot pass fire department inspections, and this will prevent restaurants from opening.

The US requires UL certification for tabletop Korean BBQ electric grills and flexible Korean exhausts.
Canada requires ETL certification for Korean BBQ electric grills.
Both countries require ETL certification for table gas BBQ grills and purifiers.

So first, you must choose certified commercial barbecue grills, Korean grill exhausts, or purifiers.

Second, you need to decide whether your restaurant will use electric or gas grills, or charcoal barbeque grills.
Most areas in the US and Canada no longer allow BBQ restaurants to use charcoal barbecue grills, so you can only choose Japanese/ Korean BBQ electric grill or gas BBQ grill.

Third, decide your BBQ restaurant theme: Korean BBQ or Japanese BBQ?
Japanese BBQ restaurants tend to choose commercial gas grills, whereas Korean BBQ restaurants tend to choose commercial electric grills.

Fourth, the barbecue restaurant’s smoke ventilation method ultimately determines whether it uses gas or electric grills.
Please choose electric grills if your BBQ restaurant wants smoke‑free grilling tables, because they can work with smokeless purifiers. A smokeless purifier inside the barbecue table filters out the oil fumes from grilling and releases clean air indoors. The entire BBQ restaurant needs only a standard fresh air system.

Our complete smokeless grilling table sets feature UL and ETL certifications.

If you choose gas BBQ grills , the restaurant must install BBQ exhaust ducts. 

Table gas grills do not work with smoke‑free purifiers; they have open flames and high temperatures, so BBQ exhaust ducts are mandatory.

Our gas grills and overhead exhaust ducts feature ETL and UL certifications.

After meeting certification requirements, if you still cannot decide between Korean BBQ electric and gas grills, please continue reading the comparison and differences between the two.

Electric Korean barbeque pans reach maximum temperature at the 3rd minute of heating;
Commercial gas grill pans reach maximum temperature at the 1st to 2nd minute.

Gas BBQ grills heat up fastest, but electric BBQ grills distribute heat more evenly.

Electric grills have 1-8 temperature settings, making it easy for servers or diners to adjust grilling temperature steadily.
Gas grills adjust heat through a valve, and you need to judge the flame visually to control temperature.

Electric grills reach about 250°C, while gas grills can reach up to 300°C.

Although BBQ gas grills have higher maximum temperatures, experiments show that the optimal grilling temperature falls between 200‑250°C; exceeding 250°C will burn the food immediately.

Yakiniku/ Korean BBQ Electric grill and gas grills have nearly identical turnover rates.

Yakiniku/ Korean BBQ electric grills heat via infrared, produce no open flame, and include flame-out protection, power-off protection, and over-voltage protection.
Korean/ Yakiniku gas grills heat via open flame and also have flame-out protection, but some customers may feel psychological fear of open flame.

Electric grills produce less smoke and can use smoke‑free purification systems or Korean BBQ hood system to remove it.

Gas grills produce more smoke and have open flames, so they require Korean BBQ hood system to remove it.

Electric grills cook meat evenly and keep it tender.
Gas grills give the surface a charred aroma, but poor heat control can easily burn it.

If you use Korean BBQ electric grills, you only need to arrange electrical wiring inside the restaurant. Smokeless electric grill tables with purifiers draw about 2200‑2400W per table.

If you use commercial BBQ gas grills, the restaurant needs to connect to a natural gas line and run gas pipes to each table.

Electric grill tables offer relatively flexible placement.

Gas pipes limit where you can place gas grill tables, so you cannot move them freely.

Commercial electric BBQ grills cost less than commercial gas BBQ grills.

For daily cleaning, clean the electric grill’s water tray and grill plate each day, and wipe the interior with a slightly damp cloth that does not drip.

Similarly, clean the gas grill’s water tray, grill plate, open‑flame radiant metal cover, burner, and ignition needle daily.

Choose the restaurant BBQ grill that matches your preferences and usage scenarios.

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