Griddles

Shop Commercial Griddles Built for Serious Line Work

A commercial griddle must handle constant use without losing heat or warping over time. Restaurant Equippers offers gas and electric models with wide surfaces, even heat zones, and grease management that keep the station clean and safe. 

These griddles are manufactured for fast-paced kitchens pushing out breakfast, burgers, or short-order items all day long. 

Our collection offers commercial griddles with varying plate widths and power types to align with how much space you have and how many orders your kitchen pushes out in a shift. 

Choosing Between Commercial Griddles and Commercial Grills

A commercial griddle uses a flat steel surface to cook food evenly across the entire plate. It’s ideal for items that spread, stick, or require full-surface contact – think pancakes, bacon, eggs, burgers, or grilled cheeses.

With a griddle, heat transfers directly, allowing for more precise browning and controlled temperatures.

On the other hand, a commercial grill uses open grates to deliver sear marks and cook over direct flame. These tend to be better for cooking steaks, chicken, or other food that needs a crisp exterior and a smoky flavor. 

The choice is yours! Whether you get a commercial griddle or a commercial grill is entirely up to the food that your kitchen serves most. 

What to Look for in Commercial Griddles Based on Volume and Menu

Before choosing a commercial griddle, you should think about how your team uses the cooktop during service.

Line layout, cook times, and station flow all impact what gestures make the most sense. For example, a breakfast-heavy menu has different demands than a burger line.

Sizing, Plate Thickness, and Heat Zones

Griddle size affects how much food you can cook at once, and this is crucial to consider when finding your perfect piece of equipment. Small kitchens may use 21 or 36-inch models, while larger operations rely on 48 inches or more to keep up with volume.

Plate thickness matters, too. Thicker steel plates hold heat better and prevent cold spots during high-output shifts. Thin plates heat up faster, but they also lose temperature more quickly.

Finally, having multiple heat zones – or separate burner sections – allows cooks to run different items side by side without burning or overcrowding the surface. These features all make a noticeable difference when tickets pile up. 

Commercial Griddle and Grill FAQs 

Learn more about commercial griddles and grills through our FAQs. 

What kind of power does a commercial griddle need? 

Gas or electricity can power commercial griddles. Gas models often use natural gas or propane and need proper hookups. Electric units typically require 208V or 240V connections and may need a dedicated circuit. 

Can I cook raw meat and breakfast items on the same griddle? 

No, not safely. Cross-contamination becomes a problem if raw proteins share space with ready-to-eat food. Consider a wider griddle with separate zones or use two smaller units if your menu includes both. 

How long does it take for a griddle to preheat? 

Most commercial griddles reach cooking temperature in around 10 minutes. Thicker plates may take longer, but they hold heat more evenly once preheated. 

Do I need a vent hood for a commercial griddle? 

Yes. A commercial griddle produces grease vapor and heat that must be ventilated. Local codes usually require a hood system with proper exhaust for compliance. 

Find the Right Commercial Griddle with Help from Restaurant Equippers 

Don’t let the wrong griddle slow you down. Get the right one that keeps your orders moving. Now’s the time to contact Restaurant Equippers for help picking a commercial griddle that fits your space, handles your volume, and survives your busiest shifts.

Our expert team will answer any questions you may have and provide you with the specs and options your kitchen needs.