Griddle

A commercial griddle is a flat, heated cooking surface used in professional kitchens to cook a wide range of foods such as eggs, bacon, burgers, pancakes, steaks and vegetables. Unlike domestic hot plates, commercial griddles are built for constant use, with heavier plates, stronger elements or burners and better temperature control.

Both have advantages. A commercial electric griddle is ideal for sites without gas, shopping centres or locations with stricter ventilation requirements. It offers even heat and simple installation. A commercial gas griddle heats up quickly, often recovers faster between batches and is popular in high-volume restaurants. The best choice will depend on your energy supply, kitchen design and cooking style.

To size a griddle, think about your busiest service period and how many portions you need to cook at once. Smaller countertop griddles suit cafés, coffee shops and food trucks with compact menus. Larger flat top grills and wide plate griddles are better for busy restaurants, burger venues and takeaway kitchens that cook multiple items simultaneously. Measure your bench or stand space and check the power or gas requirements before buying.

In commercial kitchens, the terms are often used interchangeably. A griddle or flat top grill is a solid, flat cooking plate that heats from below. Some models have a chrome or polished plate finish for better heat transfer and easier cleaning. Chargrills, by comparison, use open bars and direct flame to create grill marks and a different flavour profile.

Yes, in many kitchens a commercial griddle can replace or complement a standard hot plate. A griddle gives you a continuous flat surface rather than individual burners, which is ideal for breakfast service, burgers, wraps and quick-serve menus. Some combination units integrate a griddle plate with open burners or an oven so you can cook with pans and on the plate using a single piece of equipment.

Always follow the manufacturer’s instructions, but general care includes scraping the plate between uses, de-glazing with warm water while the plate is warm (not red hot), and avoiding harsh abrasives that can damage the surface. Empty and clean grease trays regularly, wipe down splashbacks and controls, and schedule routine checks for gas or electrical components. Good maintenance keeps your commercial griddle safe, efficient and compliant.