For charcoal-type broilers, including gas or electrically heated charbroilers, what is the minimum vertical distance between the lower edge of the grease removal device and the cooking surface?

• A. 4 ft or 48 in
• B. 2 ft
• C. 3 ft
• D. 5 ft

Answer: (A)

The essential idea is that high-heat grilling devices require a generous vertical separation between the cooking surface and the hood’s grease-removal area to manage radiant heat and prevent grease-related hazards. For charcoal-type broilers, including gas or electric charbroilers, the minimum distance is four feet (48 inches). This spacing helps protect the grease-removal device and its components from heat damage, reduces the chance of flare-ups igniting grease near the hood, and allows the ventilation system to operate effectively. Distances of two feet or three feet would place the hood too close to the intense heat of charcoal, increasing risk, while five feet isn’t required to meet the standard.