Griddle vs Chargrill: Which One Delivers the Results Your Menu Needs?
For Australian cafés, pubs, bistros, and QSRs, the choice between a flat griddle and a chargrill drives flavour, ticket time, ventilation load, cleaning effort, and operating cost. This guide upgrades your decision-making with a five-dimension framework—menu type × throughput × ventilation × cleaning & maintenance × energy & total cost—plus model-based examples, numeric ROI methods, print-ready tables, and standards-backed links.
Audience: Owners, head chefs, venue managers, fit-out consultants, builders (NSW, VIC, QLD, SA, WA).
Last updated: 14 August 2025 (en-AU).
Executive Summary: Put the Right Surface Under the Right Menu
Griddle wins for all-day breakfast, smashed burgers, onions/veg, tortillas and other batchable, thin items with low smoke. Plate thickness (19–25 mm) stabilises temperature in rushes.
Chargrill wins for steaks, chicken thighs, skewers, firm veg and any hero item where grill marks, flame-kiss and aroma are central to the brand—plan stronger capture and filtration.
Hybrid lines convert when breakfast/brunch plus protein-led dinners both matter: a 609–914 mm griddle + a compact chargrill sized once under a correctly designed hood.
| Decision Axis | Griddle (Flat Plate) | Chargrill (Open Flame/Radiant) |
|---|---|---|
| Menu fit | Eggs, pancakes, smashed burgers, onions, tortillas, fried rice | Steaks, chicken, skewers, firm veg; visible char lines & smoke profile |
| Throughput | High density; continuous surface enables rapid turns | Strong on portioned proteins; spacing required to avoid steaming |
| Ventilation | Lower visible smoke; splash guards help | Higher smoke/grease aerosols; robust capture & filtration essential |
| Cleaning | Scrape/deglaze; grease drawer; periodic re-season | Brush grates hot; monitor radiants/rocks; weekly deep clean |
| Energy & TCO | Stable thermal mass; recovery tied to plate thickness | Powerful burners sustain sear; more variable with flare-ups |
Heat & Flavour: How Each Surface Cooks
Flat Griddle (Conductive Heat)
- Full-surface contact → even Maillard crust and rapid moisture control on thin items.
- Excels at batter work and high-volume patties where consistency and speed matter.
- Polished steel plates season over time; correct scrape/deglaze preserves non-stick behaviour.
Chargrill (Radiant + Convective with Open Flame)
- Grates concentrate heat into ridges for distinct marks; fat drippings on radiants add aroma.
- Best with pre-portioned proteins; spacing prevents steam and protects sear.
- Grate mass + disciplined preheat maintain mark clarity across the rush.
The Five-Dimension Decision Matrix
Score each option (1–5) and weight by daypart mix, protein share, hood capacity, labour minutes, and tariff.
| Dimension | Questions to Ask | Griddle Signals | Chargrill Signals |
|---|---|---|---|
| Menu type | Breakfast share? Batter/eggs? Burgers vs steaks? Marinades/sugars? | High breakfast/burger share; low-sugar seasoning | Protein-led mains; sugar glazes; char lines as brand asset |
| Throughput | Peak 15-min orders? Item thickness? Batchability? | Dense loading of small items; rapid turns | Portioned proteins; respect spacing; strong preheat |
| Ventilation | Hood capacity? Filter class? Neighbour complaint risk? | Lower smoke profile | Higher smoke/grease; stronger capture & filters required |
| Cleaning & maintenance | Available labour minutes after close? SOP maturity? | Scrape/deglaze routine; quick drawer empty | Hot brushing; radiant checks; burner-box hygiene |
| Energy & TCO | Fuel type, tariffs, idle strategy, plate/grate mass? | Stable under load with 19–25 mm plate | Powerful burners; plan for robust hood runtime |
Griddle Buyer’s Section: Plate Thickness, Burner Layout, Recovery
Plate Thickness: 16 mm vs 19 mm vs 25 mm
| Plate | Heat-Up | Thermal Mass & Recovery | Best For |
|---|---|---|---|
| ~16 mm | Fast from cold | More temp drop on cold loads | Light cafés; intermittent use |
| ~19 mm | Balanced | Solid stability on multi-item batches | All-day brunch; burger programs |
| ~25 mm | Slowest heat-up | Highest stability; minimal swing | High-volume patties/proteins; peak resilience |
Burner Density & Zoning
- Check evenness across the plate; use zones for sear vs hold; avoid dead corners.
- Select width (305/609/914/1219 mm) by simultaneous eggs, pancakes, patty loads.
Representative Heavy-Duty Models (Countertop, Gas)
- American Range AARMG Series — polished steel plate (19 mm std.), optional 25 mm; piezo ignition with pilot; removable grease drawer; NG/ULPG.
- AARMG.12 — 305 W × 828 D × 437 H (mm); NG 21 MJ/h; ULPG 19 MJ/h.
- AARMG.24 — 609 W × 828 D × 437 H; NG 42 MJ/h; ULPG 38 MJ/h.
- AARMG.36 — 914 W × 828 D × 437 H; NG 63 MJ/h; ULPG 57 MJ/h.
- AARMG.48 — 1219 W × 828 D × 437 H; NG 84 MJ/h; ULPG 76 MJ/h.
- Woodson benchtop griddles — compact countertop profiles; confirm plate thickness and intended duty with supplier.
Installation Checklist — Griddle
- Confirm fuel (NG/ULPG), total MJ/h, typical 3/4″ BSP gas connection (licensed gasfitter).
- Ensure stand/bench load rating and safe grease-drawer access; set daily scrape & deglaze SOP.
Chargrill Buyer’s Section: Grates, Radiants & Flare Control
Grate Designs & Materials
- Cast iron holds heat, delivers pronounced marks; needs diligent seasoning.
- Stainless cleans faster; mark intensity depends on profile and preheat discipline.
Radiants & Burner Protection
- Radiant bars or ceramic rocks spread heat and moderate flare, protecting burners from drippings.
- Manage sugary marinades and fatty cuts to avoid acrid smoke; size drip trays appropriately.
Representative Open-Flame Models (Gas)
- CookRite 600 mm Chargrill — two burners; total input ~53 MJ/h (NG) in a 600 mm footprint (verify hood capacity).
- CookRite 910 mm Char-Rock — three burners; ~33 MJ/h each (total ~99 MJ/h) for steak/chicken theatre under robust capture.
Installation Checklist — Chargrill
- Expect higher capture velocity than griddles; specify filter media and duct hygiene regime.
- Verify clearances, flame management, drip-tray capacity, and safe shutdown.
Ventilation & Compliance (Australia)
Chargrills usually drive stronger smoke/grease aerosol loads than griddles, so the hood design, capture, and make-up air must be validated by a mechanical designer. Coordinate early; plan for service access and filter change-outs.
Standards & Regulator Links (authoritative):
- AS 1668.2:2024 overview — Mechanical ventilation in buildings
- AS/NZS 5601.1 — Gas installations (update note)
- FSANZ Food Standards Code — Standard 3.2.3 Food premises & equipment (PDF)
- FSANZ Evidence Tool for food safety (Standard 3.2.2)
- Gas Technical Regulators Committee — certification requirement & database
- NSW register of gas certification authorities
Cleaning, Hygiene & Lifespan
| Task | Tool | Frequency | Time | Notes |
|---|---|---|---|---|
| Griddle scrape & deglaze | Scraper, food-safe deglazer | After each service + close | 3–5 min | Maintain seasoning; avoid harsh chemicals |
| Empty grease drawer | Heat-resistant gloves | Daily | 2–3 min | Prevents flare and off-odours |
| Chargrill grate brushing | Wire brush | While hot + close | 5–8 min | Preserves mark clarity; reduces smoke |
| Radiant/rock inspection | Brush, scraper | Weekly | 10–15 min | Replace damaged radiants; clear debris |
| Burner box clean | Vacuum, brush | Monthly | 15–20 min | Prevents hotspots and poor ignition |
Energy, ROI & Worked Examples (gas)
Method: Daily cost ≈ appliance input (MJ/h) × operating hours × $/MJ, plus idle allowance. For electricity, use kW × hours × $/kWh. (1 kWh ≈ 3.6 MJ.)
Public reference points for energy prices
- Electricity: The Australian Energy Regulator (AER) sets an annual Default Market Offer (DMO) benchmark for small business standing offers (2025–26). See the final determination and government summary.
- Gas: Standing-offer price sheets show small-business usage rates in cents per MJ. Example (NSW, Jemena zone, Aug 2025): ~3.93–4.15 c/MJ depending on blocks.
Worked examples (illustrative)
| Appliance | Input | Schedule | Gas Rate | Daily Energy Cost | Annual @300/330/360 days |
|---|---|---|---|---|---|
| Griddle (AARMG.36) | 63 MJ/h | 4 h active + 2 h at 50% idle | $0.0415/MJ | $13.07 | $3,921.75 / $4,313.93 / $4,706.10 |
| Chargrill (CookRite 600 mm) | 53 MJ/h | 4 h active + 2 h at 50% idle | $0.0415/MJ | $10.99 | $3,299.25 / $3,629.18 / $3,959.10 |
Notes: Use your actual tariff and hours. For electric griddles, swap to kW and $/kWh from your retailer; DMO or VDO (Vic) helps with benchmarks.
ROI framing you can present to owners
- Throughput ROI: If a thicker plate reduces average burger dwell time by 15 sec and you run 144 patties/hour at peak, that’s ~36 min saved across a 4-hour lunch window—often the difference between on-time tickets and comped meals.
- Energy hygiene ROI: Turning down to an idle setpoint between waves (vs running full) typically cuts line energy 20–40% during those minutes. Track with meter reads to quantify.
Case Studies (with Quant Notes)
Case 1 — Brunch-Led Café (Inner Sydney, NSW)
- Profile: Eggs/pancakes/burgers in a 1.5 m line under mixed-use canopy constraints.
- Decision: 609–914 mm griddle; 19–25 mm plate; two zones (eggs vs patties).
- Quant note: Peak 15-min window ~40 orders → required active surface ≈ 0.45–0.6 m²; 914 mm griddle covers density with buffer; smoke acceptable under existing hood.
Case 2 — Steak & Skewer Bistro (Melbourne, VIC)
- Profile: Protein-heavy dinner; visible marks are part of brand.
- Decision: 910 mm char-rock (~99 MJ/h total) + upgraded capture; grate-care SOP.
- Quant note: 180 covers over 2.5 h; pre-portioned steaks (220–280 g); spacing at ≥25 mm prevents steaming; consistent cross-hatch achieved post 12-min preheat.
Case 3 — Mixed Menu QSR (Sunshine Coast, QLD)
- Profile: All-day breakfast + burger lunch + grilled chicken dinner.
- Decision: Hybrid line: 914 mm griddle + 600 mm chargrill sized once.
- Quant note: One-time hood design sized to the chargrill duty avoids later retrofits; cleaning minutes planned at 20–25/day.
Privacy note: Patterns are generalised. Methods, model specs and energy maths are reproducible with public tariffs and published inputs.
Market Snapshot (Public Data to Ground Planning)
| Indicator | Figure | When/Region | Public Source |
|---|---|---|---|
| ABS retail turnover (Jun 2025, m/m) | +1.2% (seasonally adjusted) | Australia, Jun 2025 | ABS media release |
| Cafés, restaurants & takeaway (Jun 2025, m/m) | −0.4% (seasonally adjusted) | Australia, Jun 2025 | ABS Retail Trade — latest |
| FY turnover (cafés/restaurants/takeaway) | $66.273 bn, +2.5% y/y | Australia, FY to Jun 2025 | Restaurant & Catering (from ABS) |
| Electricity benchmark | DMO 2025–26 in force (small business) | NSW, SA, SE QLD | AER final determination (PDF) | Energy.gov.au summary |
| Gas usage price (example) | ≈3.93–4.15 c/MJ | NSW (Jemena), Aug 2025 | AGL standing offer (PDF) |
Use these public anchors to sanity-check your own POS, meter, and roster data when planning a line upgrade.
Risk Register: What Can Go Wrong & How to Prevent It
| Risk | Impact | Prevention | Owner |
|---|---|---|---|
| Undersized hood on chargrill | Smoke complaints; grease build-up | Early mechanical design & correct filter class | Builder/Designer |
| Plate too thin for heavy patties | Temp crash; longer tickets | Select 19–25 mm; manage drop size; zone strategy | Chef/Specifier |
| Poor cleaning discipline | Sticking, off-flavours, fire risk | SOP with daily/weekly sign-off and tools staged | Kitchen Lead |
Installation & Commissioning Playbook
- Pre-site: confirm NG/ULPG, total MJ/h, 3/4″ BSP, clearances, stand/bench load, hood spec.
- Commissioning: burner test, plate/grate seasoning, zone mapping, staff briefing on cleaning & shutdown.
- Documentation: serials, compliance markings (certifier badge), warranty onboarding, service intervals.
Buyer Shortlists by Venue Type
| Venue | Recommended Surface | Width Guide | Notes |
|---|---|---|---|
| Brunch café | Griddle-first (19–25 mm) | 609–914 mm | Option: compact chargrill later |
| Burger QSR | Griddle with high thermal mass | 914–1219 mm | Strict zone control for patties/holding |
| Steak bistro | Chargrill + robust capture | 610–900+ mm | Grate care; portion control |
| Mixed menu | Hybrid (griddle + compact chargrill) | As layout allows | Size hood once; left-to-right flow |
FAQs that teams actually ask
Which surface is best for smashed burgers?
A heavy griddle (19–25 mm) keeps recovery tight under consecutive drops and delivers uniform crust. Chargrill marks are cosmetic and need grates; they don’t replace a griddle’s contact crust.
Are chargrills harder to ventilate than griddles?
Yes. Open flame + dripping fat elevates smoke/grease aerosols. Specify a ducted commercial hood and engage a mechanical designer (see AS 1668.2 capture principles).
How do I choose plate thickness for a burger program?
Choose 19–25 mm if you run heavy patties or tight peaks. Thicker plates temper load swings and stabilise ticket times; 16 mm suits light, intermittent use.
Gas or electric?
Both work. Gas is common for chargrills; electric griddles are viable where electrical capacity and tariffs allow. Compare kW×hours×$/kWh vs MJ×hours×$/MJ and include hood runtime when costing.
Steaks keep steaming on my chargrill—why?
Spacing is too tight or preheat is insufficient. Give portions breathing room; oil lightly; verify grate mass/preheat. Manage sugary marinades to avoid acrid smoke.
How many burgers per hour on a 914 mm griddle?
Model the peak 15-minute window: surface area per patty × simultaneous drops × four. Validate on site with your actual dwell times and zone plan.
Can a griddle replicate char lines?
It delivers crust and browning, but distinct grill marks require a grate. If marks are central to your brand, use a chargrill.
What width should I choose—609, 914, or 1219 mm?
Size by your busiest 15-minute order count and item footprint. 609 mm fits tight brunch lines; 914 mm suits burger programs; 1219 mm handles parallel items and higher covers.
Can I run a chargrill under a recirculating hood?
No. Open-flame chargrills require a ducted commercial hood with appropriate filtration and make-up air. Confirm with your mechanical designer and local regulator.
How often should I clean grates and radiants?
Brush grates hot after service, empty drip trays daily, and inspect radiants weekly. Plan a monthly burner-box clean to prevent hotspots and ignition issues.
When does a hybrid line make sense?
When breakfast/brunch volume matters and you sell char-led mains for lunch/dinner. A medium griddle + compact chargrill under one correctly sized hood covers both dayparts without over-specifying one appliance.
Browse, Compare, and Plan Your Line
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