Proudly Canadian
Charcoal, gas, fryers: commercial cooking equipment
The warm season is here. Patios are opening, menus are changing, and guests — more demanding than ever — are looking for a reason to choose your establishment over another. What they want in 2026 is simple: an experience. Something real, flavourful, and worth remembering.
Delivering that requires the right equipment. Not just any equipment: pieces built to hold up through service, produce consistent results, and give your kitchen what it needs to reach its full potential.
Charcoal, wood fire, high-performance gas, precision frying — here are the equipment categories to consider before summer catches up with you.
What your customers want in 2026
The answer is simple: customers have changed. They dine out less often, but when they do, they want it to matter.
According to Canadian data from OpenTable, 40% of consumers say ambiance and atmosphere matter just as much as food when choosing a restaurant. More than one-third say they are willing to pay more for a unique dining experience.
It’s no coincidence that some of the most talked-about restaurants of the year, such as Hoogan et Beaufort, recently awarded a Michelin star in the Québec Michelin Guide 2026, have made their cooking method part of their signature. How a dish is prepared has become just as important as what ends up on the plate.
Summer amplifies all of this. Patio season is a season of the senses: the smell of embers, the warmth of the grill, the bold flavors of honest cooking. Now is the time to equip your kitchen to deliver exactly that.
Charcoal and ember cooking
Charcoal cooking is making a strong comeback. It’s no longer reserved for steakhouses and fine dining. It’s finding its place in bistros, breweries, neighborhood restaurants — anywhere operators want to offer something authentic.
What sets it apart is what it does to food: a more intense Maillard reaction, aromas impossible to recreate any other way, and surface textures customers recognize instantly.
But at commercial scale, that requires equipment designed to keep up with service.
Napoleon professional charcoal grills
For high-temperature direct cooking, Napoleon professional charcoal grills deliver powerful searing with the unmistakable flavor profile of charcoal.
The cart model features an adjustable grill height to better control cooking intensity depending on the product being prepared.
Ideal for meats, whole fish, and vegetables.
See the Napoleon charcoal grill
Bradley smokers
For preparations that require low-and-slow cooking and deeper flavor development — brisket, ribs, or cold-smoked salmon — professional smokers allow kitchens to prepare ahead of service while maintaining consistent results.
Some models are compact enough to integrate easily into an existing kitchen, including Bradley smokers.
Gas cooking: performance and versatility for patios
Charcoal creates a signature. Gas keeps service moving.
For high-volume operations — caterers, large patio concepts, event kitchens — gas is often the most reliable and efficient solution.
Gresilva rotisseries: exclusive distributor in Canada
Doyon Després is the exclusive Canadian distributor of Gresilva, a Portuguese brand specializing in infrared grills and rotisseries. These units run on gas or electricity: heating elements and burners generate 100% natural infrared heat, with no charcoal, no open flames, and no smoke.
The result is even cooking, optimal efficiency, and real control during peak service, without the constraints or harmful substances associated with combustion.
For establishments looking to make rotisserie their signature (whole poultry, full cuts, slow-roasted vegetables), it's a serious advantage.
Crown Verity professional gas barbecues
Crown Verity is the North American benchmark for commercial gas barbecues.
Built to withstand intensive service environments, their equipment is used by caterers, hotels, quick-service operations, and event kitchens across North America.
What sets Crown Verity apart is durable commercial-grade stainless steel construction, powerful burners, and flexible configurations — from portable event grills to fully customized outdoor cooking stations.
Their design also simplifies maintenance, a detail that matters during service.
Explore the Crown Verity range
Fryers and griddles: precision at work
Frying is one of the most demanding techniques to execute consistently in commercial kitchens.
Unstable oil temperatures, slow recovery times, inconsistent results from one order to the next — underpowered equipment becomes costly during peak periods.
Professional griddles are equally essential across many concepts: burgers, breakfast service, grilled sandwiches, crusted fish.
Their ability to maintain even heat across a large surface makes a measurable difference in execution.
At Doyon Després, we offer a selection of commercial fryers and griddles adapted to every kitchen configuration — from compact counters to full production lines.
In summary
Charcoal for signature. Gas for performance. Fryers and griddles for consistency.
These are not competing categories — they are complementary tools that, when chosen strategically, define your kitchen.
Summer is the best time to act. Your guests are here, your patios are open, and the season only lasts a few months. Make the most of it with the right equipment.
