From Breakfast Rush to Late-Night Service: 2025 Guide to Choosing a Commercial Griddle in Australia

It’s Sunday morning, 9:30 AM. The docket rail is full. You drop 12 cold burger patties and 8 eggs onto the flat top.

On a light-duty griddle, the temperature instantly plummets from 200 °C to 140 °C. The meat starts to stew in its own grey juices instead of searing. The eggs stick. Pancakes colour unevenly. The kitchen rhythm crashes.

On a heavy-duty commercial griddle with proper plate thickness and burner power, the plate absorbs that cold load, recovers quickly and keeps cooking at the setpoint. Burgers still get that dark, even Maillard crust; eggs release cleanly; your docket rail moves.

In 2025, a commercial griddle is defined by one metric: thermal recovery. How fast can it get back to cooking temperature after you load it up? This guide shows you how to choose a griddle that keeps up from first flat white to last late-night burger — and turns that heat into profit instead of stress.

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Executive Summary: The Backbone of the Kitchen

This guide is for café owners, burger bar operators and venue managers who rely on their flat-top for 60–80% of their food sales — breakfast, brunch, burgers, wraps, steaks and more.

• Plate thickness matters: Many heavy-duty griddles in the Australian market use plate thicknesses in the 16–20 mm range for 600–1200 mm models, providing significantly better heat retention than 10–12 mm light-duty plates.
• Chrome changes the room: Chrome-plated plates emit less radiant heat into the kitchen, are easier to clean and can offer energy savings compared with standard steel plates — a major advantage in hot Australian kitchens.
• Smart zoning protects service: A good griddle gives you distinct temperature zones — a hot zone for searing and a cooler zone for eggs, pancakes or holding buns — so you can run multiple menu items at once without compromise.
• Gas vs electric is a business decision: Gas models offer high power (often specified in MJ/h) and instant response; electric models offer precise thermostatic control, simpler installation in some sites and often pair well with chrome plates.
• Heat recovery equals seats served: Faster recovery times translate directly into more portions per hour at consistent quality. That extra throughput is often worth far more than small differences in purchase price.

KW Commercial Kitchen’s griddle range covers compact 400–600 mm models for small cafés through to 900 mm and 1200 mm gas and electric units for high-volume venues, with options in mild steel and chrome plates.

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The Great Debate: Mild Steel vs Chrome

Choosing the right plate material is one of the most important griddle decisions. It affects cooking performance, staff comfort, cleaning time and running costs.

The table below compares standard mild-steel plates and premium chrome-plated plates as they are used in commercial kitchens.

Feature	Mild Steel (Standard)	Chrome (Premium)	Practical Winner
Non-stick behaviour	Requires seasoning with oil; performance depends on how well staff maintain the seasoning.	Smoother surface with excellent release; less sticking for delicate foods like eggs and pancakes.	Chrome — especially for all-day breakfast menus.
Kitchen temperature	Radiates more heat into the room, contributing to kitchen heat load.	Emits significantly less radiant heat into the air, helping keep the line cooler.	Chrome — noticeable difference in tight cafés and open kitchens.
Heat retention and stability	Very good when plate thickness is 16–20 mm and burner power is adequate.	Excellent; chrome surfaces on heavy plates hold and distribute heat very evenly.	Depends on spec — both can be excellent when plate and burners are correctly sized.
Cleaning	Generally needs hot water, degreaser and scrubbing; more labour-intensive.	Flat, non-porous surface that typically cleans faster; some manufacturers report around 40% less cleaning time.	Chrome — faster cleaning between services and at close.
Durability and abuse tolerance	Very robust; tolerates metal spatulas and moderate scraping.	Requires more care; deep scratching or using abrasive bricks can damage the finish.	Mild steel — better for teams that are rough with tools.
Upfront price	Lower purchase cost.	Higher purchase cost due to materials and manufacturing.	Mild steel on initial outlay; chrome may win on lifetime operation.

For many cafés and burger venues in hot parts of Australia, the combination of a heavy plate and chrome surface is particularly attractive: chefs are less exposed to radiant heat, cleaning is faster, and the flat-top remains presentable in open kitchens. When we factor in reduced cleaning time and improved staff comfort in small, busy venues, chrome becomes less of a luxury and more of a practical upgrade.

Plate Thickness and Thermal Mass

Material is only part of the story. The other is plate thickness. Many reputable Australian griddle brands specify plate thicknesses in this range:

• Smaller 300–600 mm units: often 12–16 mm mild-steel plates.
• Heavier 600–900 mm units: frequently 16–20 mm plates.
• Larger electric griddles (e.g. 1200 mm): often 20 mm plates with high-powered elements.

Thicker plates store more energy. When you load a cold product (for example, a full run of burgers or marinated chicken thighs), they drop less in temperature and recover faster. Thin plates might heat quickly when empty, but they swing wildly under load and are more likely to give you pale, stewed food during rushes.

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Sizing & Zoning: Avoiding “Cold Spots”

A griddle that is “hot in the middle and cold at the edges” wastes space and causes uneven cooking. Burner layout, element design and plate quality all contribute to how evenly a griddle cooks.

Here is a simple way to visualise the difference between a light-duty unit and a properly engineered plate:

[ CHEAP GRIDDLE HEAT MAP ]      [ KW PRO GRIDDLE HEAT MAP ]
+------------------------+      +------------------------+
|  COLD   WARM   COLD    |      |  HOT    HOT    HOT     |
|  WARM   HOT    WARM    |      |  HOT    HOT    HOT     |
|  COLD   WARM   COLD    |      |  HOT    HOT    HOT     |
+------------------------+      +------------------------+
Result: ~40% usable area       Result: Nearly full plate usable

When KW engineers look at a griddle spec for a café, we ask three questions:

1. How many zones do you need?
   A 600 mm plate might give you one or two independently controlled zones; a 900 mm plate commonly offers three. This allows you to keep one section at high searing temperature while running a cooler section for eggs or holding.
2. What is your peak load pattern?
   A breakfast-heavy café may cover the plate with bacon and eggs for 90 minutes, then go quiet. A burger shop may run more evenly across lunch and dinner. Both need different zoning strategies.
3. How much usable width do you really have?
   On a cheap plate, only the middle strip gets hot enough for searing. With a properly specified unit, you can confidently use edge-to-edge width, effectively gaining “free” cooking area.

For most venues, moving from a 600 mm to a 900 mm plate — especially one with better heat distribution — is one of the most impactful upgrades you can make to the cookline, because it removes a hidden cap on your hourly production.

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Gas vs Electric: What’s Best for 2025?

Both gas and electric griddles are widely used in Australia. The right choice depends on your building services, menu and energy costs.

Gas Griddles

Gas griddles are specified in MJ/h (megajoules per hour). A common configuration for a 900 mm gas griddle is around 80 MJ/h total input with a 20 mm plate — enough power to support high-volume searing. Smaller 600 mm units may sit in the 40 MJ/h range.

Typical advantages of gas:

• Strong visual feedback: Flame patterns and burner sounds give chefs immediate cues when burners are not running correctly.
• High peak output: Gas models in the right configuration can deliver very high heat for burgers, steaks and woks.
• Better fit for gas-heavy kitchens: Many existing venues have more gas capacity than spare electrical capacity.

Points to watch:

• Gas supply must match the appliance rating (Natural vs LPG) with appropriate regulators and pipe sizing.
• Local regulations require correct installation, clearances and appropriate canopy exhaust to handle combustion products and grease vapour.

Electric Griddles

Electric griddles are usually specified in kW. For example, a 1200 mm electric griddle with a 20 mm plate might use around 16 kW of heating elements, often split into multiple thermostatically controlled zones.

Typical advantages of electric:

• Precise temperature control: Good electric models offer tight thermostatic control, which is helpful for delicate products like crêpes, pancakes and fish.
• Simpler mechanical installation: No flues or combustion air requirements, though you still need canopy extraction for grease-laden vapours.
• Front-of-house friendly: Electric chrome units pair well with open kitchens and chef’s counters thanks to quieter operation and less radiant heat.

Points to watch:

• Large units typically require three-phase power. Electrical upgrades can be a significant project in older buildings.
• On some tariffs, running cost per kWh vs per MJ of gas may change the long-term economics, so it is worth talking to your electrician and energy provider.

When KW reviews a project, we always check existing electrical and gas capacity before recommending gas or electric. In many cafés, a 600–900 mm gas griddle plus smaller electric support equipment (toasters, panini presses) is a pragmatic balance.

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ROI Calculation: The “Burger Throughput” Model

While energy efficiency matters, griddles make their money by turning product into plates. Faster recovery and more usable area translate into higher hourly output at consistent quality.

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Engineer’s Notebook: Griddle Mistakes to Avoid

Our technicians install and service griddles in cafés and restaurants every week. The problems they see repeat across cities and states — and most are preventable.

• Using a grill brick or harsh abrasives on chrome plates.
  Chrome surfaces are durable under correct use, but aggressive scouring with grill bricks, metal scourers or sharp tools can damage the finish. Once the coating is scratched through, cleaning becomes harder and the plate may start to rust or discolour. Follow the manufacturer’s cleaning instructions for chrome and use the recommended scraper and cloths.
• Overloading the plate with frozen product.
  Covering 100% of the plate with frozen meat or fish creates a large, sudden heat demand. Even a heavy plate will drop in temperature and struggle to maintain searing heat. A good rule of thumb is to leave at least 10–20% of the area free and avoid loading entirely with frozen items where possible.
• Ignoring the grease management system.
  Grease troughs and drawers are designed to take fat away from the cooking surface. Letting them overflow is not just messy — it can create flare-ups and fire hazards, particularly near open burners, and adds slip risks around the cookline.
• Running the plate too cool for searing tasks.
  For items like smash burgers and seared steaks, plates that are not hot enough lead to pale, grey results and longer cook times. Chefs should be trained to recognise visual cues — smoke level, sizzle and colour — and to use the correct zone for high-heat items. Temperature guidelines from credible cooking sources consistently place smash burger searing in the 200–260 °C range.
• Forgetting staff comfort and heat stress.
  Prolonged work near hot surfaces in Australian summers can contribute to heat stress, especially in small, poorly ventilated kitchens. SafeWork guidance highlights the need to manage heat exposure through engineering controls (such as better ventilation and equipment that emits less radiant heat), work organisation and hydration. Chrome plates and well-designed exhaust canopies are practical parts of that strategy.

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Griddle Selection Checklist

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Frequently Asked Questions

What temperature should I run a commercial griddle for smash burgers?

For classic smash burgers on a flat-top, a searing-hot plate around 200–230 °C (roughly 400–450 °F) works well. This temperature range is widely recommended by professional and enthusiast sources, as it creates a dark, even crust quickly without overcooking the centre.

Do I need a chrome griddle for breakfast and burger service?

You can absolutely run a strong breakfast and burger menu on a well-built mild-steel plate with adequate thickness and burner power. Chrome becomes attractive when you want less radiant heat into the kitchen, faster cleaning and an especially smooth, non-stick surface — for example, in small cafés with tight kitchens or open-kitchen concepts where presentation and chef comfort matter a lot.

Can I cut food directly on the griddle plate?

On standard mild-steel plates, cutting with a spatula or even light knife work is generally acceptable and part of normal commercial use. On chrome plates, you should avoid using knives directly on the surface; instead, use spatulas and turners, and perform cutting on boards. Deep scratches in chrome can damage the finish and are not covered under normal wear and tear by many manufacturers.

How often should I re-season a mild-steel griddle?

A mild-steel griddle benefits from regular light seasoning. After the initial seasoning during installation, many kitchens top up the oil film daily or after deep cleans. The goal is to maintain a thin, polymerised layer of oil that protects the steel and improves release, not to leave visible pools of oil on the surface.

How do I clean a commercial griddle without damaging it?

For mild-steel plates, a common method is to deglaze with warm water (or a water and approved cleaning additive) while the plate is warm, scrape with a flat scraper, wipe with a suitable pad and then apply a light coating of oil. For chrome plates, manufacturers typically recommend using cool to warm water, a specific scraper with smooth edges and a non-abrasive cloth with approved chrome cleaner — avoiding bricks and harsh abrasives. This approach is faster and helps maintain the reflective finish.

2026 Trend Watch: What’s Next for Griddles in Australian Kitchens?

Several developments are shaping how Australian venues will use griddles over the next few years:

• Clamshell and double-sided cooking: More QSR and high-volume burger chains are adopting clamshell griddles that cook from both sides at once, cutting cook times dramatically and improving consistency.
• Higher-spec chrome and hybrid plates: Manufacturers continue to refine chrome and hybrid coatings to balance durability, non-stick performance and reduced radiant heat — attractive in the context of worker heat-stress management.
• Smarter controls and diagnostics: Electric griddles in particular are seeing more precise digital controls, standby energy-saving modes and basic diagnostics to help technicians identify issues faster.
• Integration with menu engineering: Operators are increasingly looking at their griddle choice through a menu lens — specifically, how equipment supports high-margin items like premium burgers, brunch plates and steak sandwiches at scale.

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Author: KW Commercial Kitchen Cooking-Line Specialist Team — 15+ years designing and installing griddle and grill lines for Australian cafés, burger bars and pubs.