Commercial Griddle Buying Guide: Choosing the Best Commercial Griddles
Walk the line of any busy cafe at 8 am and the commercial griddle is doing more work than anything else on the pass: eggs at one end, bacon in the middle, smash patties or pancakes at the other, often all at once. When a griddle is under-sized or runs a thin plate, the whole breakfast ticket rail slows down with it. Choosing the right one is less about brand and more about fuel, plate, control and size.
This guide covers the decisions that separate a griddle that keeps pace from one that stalls, from fuel and plate to control and format. Browse the current range of commercial griddles at Commercial Kitchen Appliances.
Commercial griddle vs hotplate vs flat-top vs grill
A griddle is a flat, solid cooking plate heated from underneath. Food cooks by direct contact, which gives an even sear and handles loose or delicate product such as eggs, pancake batter, onions and fish.
In Australia, hotplate and griddle mean the same thing on most spec sheets. Flat top is the American term, popular with burger bars, and again describes the same appliance. So if you are asking whether there is a difference between a griddle and a flat top, the short answer is no: the differences that matter are plate thickness, plate material, control type and fuel.
A chargrill is a different tool: it cooks over radiant heat or lava rock through a grate, so fat drips away and product picks up char lines. Many hospitality kitchens and caterers run both. Our commercial chargrill buying guide covers that side of the line, and the chargrills range sits alongside the griddles.
| Appliance | Cooking method | Best for | Watch for |
|---|---|---|---|
| Griddle / hotplate / flat top | Direct contact with a solid plate | Eggs, pancakes, burgers, bacon, onions, toasted sandwiches, seafood | Plate thickness and recovery under load |
| Chargrill | Radiant heat through an open grate | Steak, skewers, chicken, grilled vegetables with char lines | Flare-ups and smoke load on the canopy |
| Lay-on griddle plate | Plate sitting over cooktop burners | Occasional griddle work without extra bench space | Lower heat retention than a dedicated unit |
Gas griddle vs electric griddle
Fuel is usually decided by the site before the menu gets a vote. With a gas supply and canopy in place, a gas griddle is the default for high-volume lines. Where gas is unavailable or the tenancy restricts it, go electric.
Gas: natural gas or LPG
Gas griddles heat quickly, recover fast and run independent controls across the plate. Most models come in natural gas or LPG builds, so order the one that matches your connection; any conversion is a job for a licensed gas fitter. Output is rated in MJ/h, and the total load on your line sets the supply and regulator size. For example, the GasMax GG-48 1200 mm griddle top is rated at 120 MJ/h on natural gas and 132 MJ/h on LPG.
Electric: plug-in, 15 amp, hard-wired or three-phase
Electric units give precise, controlled heat with no combustion products, which suits food courts, kiosks and fit-outs without gas. The critical check is the supply:
- Standard 10 amp outlet: compact units such as the Benchstar FT-818 at 2.4 kW plug straight in.
- 15 amp outlet: many 600 mm units, such as the Anvil FTA0600 at 3 kW, need a 15 amp supply.
- Hard-wired or three-phase: larger multi-zone griddles run higher loads and are permanently connected by a licensed electrician, often on 415 V three-phase.
Three-phase power lets a wider plate run multiple zones at full output, but it needs capacity at the switchboard, so confirm that with your electrician first. Our guide to commercial gas vs electric cooktops walks through the same trade-offs for the rest of the line.
Griddle plate material and thickness
The plate is what you are really buying. Nothing else matters much if it drops 40 degrees when a tray of cold patties lands.
Mild steel plate
Mild steel is the workhorse: it spreads heat evenly, sears well and tolerates heavy scraping. It needs seasoning and a light oil wipe after cleaning, or it will discolour and rust. Almost every griddle in the current range uses it.
Chrome-plated plate
A chrome-plated griddle plate has a hard, polished surface that releases food easily, cleans quickly and radiates less heat at the cook, so the station runs cooler. It needs care: no abrasive pads or sharp scraping.
Stainless steel
Stainless resists corrosion and cleans easily, but conducts heat less evenly than mild steel, so hot and cool spots are more likely. Do not confuse a stainless body with a stainless plate: most units pair a stainless cabinet with mild steel.
Why thickness matters
Heat retention comes from mass: a thicker plate stores more energy and recovers between batches. Thicknesses in the current range include:
- 10 mm: compact electric units such as the Benchstar FT-818 and Anvil flat top griddles.
- 12 mm: Benchstar MAX electric models, including the GH-610E and GH-760E.
- 16 mm: the CookRite gas griddle series, from 300 mm through to 1200 mm.
- 19 to 22 mm: heavy-duty gas griddle tops such as the GasMax GGS-36 (19 mm), RGT-48E (20 mm) and GG series (22 mm).
The trade-off is heat-up time: a heavier plate takes longer to reach temperature, so switch it on earlier before service.
Smooth vs ribbed and half-ribbed griddle plates
A smooth plate is the most versatile option and suits eggs, pancakes, crepes, onions, fish and anything that needs full surface contact. It is also the easiest to scrape and clean.
A ribbed plate has raised ridges that mark steak, chicken and paninis with grill lines and let fat run away. It gives a chargrilled look without open flame, but is harder to clean and no good for eggs.
A half-ribbed plate splits the difference, suiting a single-griddle site that runs breakfast and a lunch grill menu. If one menu dominates, a smooth plate plus a separate chargrill usually does both jobs better.
Thermostatic vs manual control, and 600mm vs 900mm zones
Thermostatic control
A thermostat holds the plate at a set temperature and cycles heat to maintain it, giving consistent results across shifts and staff and saving energy in quiet periods. Many electric units adjust from about 50 to 300°C.
Manual control
Manual control sets flame height rather than a target temperature. Chefs who work by feel often prefer it, and it responds instantly in a rush, but plate temperature drifts with load, so it relies more on the operator.
Sizing the plate and zones
Each burner or element typically controls its own section, so width decides how many temperature zones you can run at once. As a general guide:
- 300 to 400 mm: a single-zone plate for a small cafe, a food truck or a support station.
- 600mm: typically a 2 burner layout with two zones, such as eggs one side and bacon the other.
- 900mm: three zones for a full breakfast or burger section.
- 1200 mm: four zones for pubs, clubs and high-volume burger lines, so you can sear, cook and hold across one plate.
Plan around the usable plate area, not the external width, and compare the 600mm and 900mm models side by side.
Countertop griddle, freestanding or part of an oven range
A countertop unit sits on an existing bench or stand, the most flexible choice for tight fit-outs. The benchtop gas griddles and benchtop electric ranges cover this format.
A freestanding griddle comes on its own stand at a fixed working height. The CookRite freestanding series runs a 16 mm plate in 300, 600, 900 and 1200 mm widths.
A griddle can also be part of a combined unit. The GasMax GGS-36 pairs a 915 mm griddle with a built-in toaster on a cabinet base, and a lay-on plate such as the GasMax S-GRDE sits over two burners of compatible commercial gas cooktops for occasional griddle work. For finishing and melting above the line, see the salamander range and our salamander buying guide.
Seasoning, cleaning and daily plate care
Seasoning a new mild steel griddle
- Wash off the factory protective coating, rinse and dry.
- Heat the plate and wipe on a thin film of high smoke point oil.
- Let it bake on until it darkens, wipe off the excess and repeat three or four times.
Daily cleaning routine
- Scrape the plate between batches and push debris into the grease trough.
- At close, scrape the warm plate clean and use a griddle screen or brick on mild steel.
- Never flood a hot plate with cold water; the shock can warp the steel.
- Empty the drip tray daily and finish mild steel with a light oil wipe.
Seam-free stainless construction and a removable drip tray speed up close-down. Cleaning should align with the FSANZ Food Standards Code 3.2.2 (Food Safety Practices) and 3.2.3 (Food Premises and Equipment); see Food Standards Australia New Zealand for guidance.
Gas griddle installation on natural gas or LPG gas
Every gas appliance must be installed and commissioned by a licensed gas fitter, who checks the supply, regulator and flame settings and issues a compliance certificate. Flame-failure protection is standard across the gas griddles in the range and is expected in a commercial kitchen.
A griddle produces grease-laden vapour, so it needs a compliant exhaust canopy. Allow clearance to combustible surfaces and confirm requirements with your local council and state gas and electrical regulators. Our commercial gas cooktop installation guide covers the same approvals and ventilation steps that apply to a gas griddle.
How to choose the best commercial griddles for hospitality
The best commercial griddle is the one matched to your service, not a single model. A high-performance steel griddle on the wrong fuel or at the wrong width will still slow the pass. Work through these five checks in order:
- Fuel: natural gas, LPG, single-phase or three-phase at the position.
- Volume: size the plate to your busiest hour, plus a holding zone.
- Plate: mild steel for versatility, chrome for a cooler station, thicker for heavier loads.
- Control: thermostat for consistency, manual for chef-led lines.
- Format: countertop, freestanding or combined unit.
If you are still deciding whether a griddle earns its place, our article on the top 8 uses for an industrial griddle shows how far one plate can stretch, and our range covers the commercial kitchen equipment around it.
Warranty, finance and support
Equipment is manufacturer-backed, with warranty terms that vary by product and brand. Check the details on each product page and our warranty information page before you buy.
Finance is available through SilverChef, with approvals up to around $65,000 typically completed in about five minutes.
Commercial Kitchen Appliances ships nationally from our Sydney headquarters in Granville, with partner warehouses in Melbourne, Brisbane, Adelaide and Perth. Every price is backed by our lowest price guarantee.
Ready to choose your commercial griddle?
Start with the fuel on site, size the plate to your busiest service and choose a thickness that holds heat under that load. Add thermostatic control for consistency or manual gas control for chefs who cook by feel.
Compare plate sizes, thicknesses and fuel options across the full range of commercial griddles.
Frequently asked questions
Is there a difference between a griddle and a flat top?
In Australian commercial kitchens the terms usually describe the same appliance: a thick, flat steel cooking plate heated from below by gas or electric elements. Flat top is the term more common in American menus and burger bars, while hotplate and griddle are used interchangeably here. The real differences between two units come from plate thickness, plate material, the control type and the fuel, not from what the appliance is called on the spec sheet.
What is the best commercial griddle in Australia?
There is no single best unit, only the right one for your menu and site. Start with the fuel you have on site (natural gas, LPG, single-phase or three-phase power), then size the plate to your busiest service, choose a plate thickness that holds heat under that load, and decide between a thermostat and manual control. A thick mild steel surface with independent zones suits most breakfast and burger lines.
What plate thickness do you need on a griddle?
Thicker plates hold more heat, so they recover faster when cold product lands and cook the second batch like the first. Across the current range, plates run from 10 mm on compact electric units through 12 mm and 16 mm to 19 mm, 20 mm and 22 mm on heavy-duty gas griddle tops. A light cafe section can run well on 10 to 12 mm, while continuous burger or breakfast service benefits from 16 mm and above.
Can I run an electric griddle from a standard power point?
Only the smaller units. A compact griddle drawing around 2.4 kW can run from a standard 10 amp outlet, but many 600 mm models need a 15 amp supply, and larger multi-zone griddles are hard-wired or run on 415 volt three-phase power. Check the rated load and supply on the product page before you buy, and have a licensed electrician confirm your switchboard and circuit capacity before installation.
How do you season a new griddle plate?
Clean the new plate to remove any protective coating, then heat it to a moderate temperature and wipe on a thin film of high smoke point oil. Let the oil bake on until it darkens, wipe off the excess and repeat three or four times. Mild steel needs this base layer and a light oil wipe after every clean. Chrome-plated plates are generally not seasoned the same way, so follow the manufacturer's instructions.
