Gasmax
Gasmax S-GRDE Lay-On Griddle Plate for GBS Burner Ranges
300 × 730 × 80mm
$391.00$460.00
In Stock
Commercial Griddles
A benchtop commercial griddle gives you a flat-top cooking surface for breakfasts, burgers and grilled service without a full cooking range. The range runs from compact 300mm units to wide plates around 800mm, in gas, LPG and electric formats, with cast iron and chrome plate options. Choose the width from your peak plate-up rate, then match the power format to the services already at the bench.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space and door clearances.
Confirm levelling, wall clearance and the access needed for cleaning and service. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of benchtop griddles that fits your budget, venue type and compliance needs.
Standards & Compliance
Measure bench depth as well as width, including the grease drawer, control projection and the safe working zone at the front. Retain the specified clearances and ask the relevant professional to assess ventilation for the cooking load and installed position.
Grease channels and collection points must be reachable without carrying hot residue across the cookline. Confirm the gas or electrical service for the exact unit and provide a stable, heat-suitable bench before installation.
FAQ
Yes. Oil vapour always comes from food—both gas and electric griddles can create grease-laden vapours requiring extraction.
For frozen foods or continuous batches, yes. Thicker plates store more heat and reduce remake waste.
No. Chrome plates can dent. Choose heavy-duty 20mm+ steel plates.
Only on heavy-duty stainless benches. Avoid wooden tables.
Same equipment: a smooth heated plate. Also called a flat-top grill or countertop grill.
Why KW
Available bench area sets the frame for KW's griddle selection, but the menu determines how that space should be divided between smooth, ribbed and turning zones. Grease removal, service connection and ventilation can be reviewed before the plate position is committed; phone 1300 001 366.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Not sure which griddle suits your menu? Call 1300 001 366 for personalised recommendations.
Need brand comparisons? Tell us your layout, volume and utilities—we’ll shortlist suitable models and prepare a quick quote.
Opening a new site or scaling multiple stores? Request package pricing and delivery planning for commercial benchtop griddles.
Specs and buying guide validated by KW Commercial Kitchen for Australian commercial kitchens.
Place the foods from the busiest likely order on a measured plan and add working room for turning, loading and collection. Exclude channels and edge zones from the usable plate calculation, then confirm the chosen body still fits the bench and extraction area.
A smooth area gives broad contact and flexible spatula movement for a varied menu. A ribbed area changes contact and can leave grill marks; choose it when that result suits the food, or divide the plate only if both zones remain operationally useful.
That depends on the appliance, fuel, cooking process and local installation requirements. Give the exact model and menu load to the responsible ventilation professional, who should confirm canopy coverage, make-up air and clearances before the bench position is final.
Shut the unit down and allow it to cool according to its instructions. Empty the grease collector through a heat-safe route, clear the channel and clean the plate with an approved method; apply seasoning only when the plate material and supplier guidance call for it.
Lay out the largest simultaneous order using realistic food footprints and room for spatula work. Do not count the grease channel or cool perimeter as active cooking area, and preserve separation required by the kitchen's food-safety procedure.
Keep the channel clear during service and monitor the collection vessel before it overfills. Establish a heat-safe route for removal after shutdown, allowing the plate and grease to cool as directed before staff carry or clean components.
Select a smooth plate for broad, even contact and easy spatula movement across varied foods. Choose ribbing where its particular cooking effect matches the menu, or use a combination only when neither side becomes too restricted during the busiest order mix.
Check the complete appliance depth, wall or equipment separation and overhead extraction footprint. The installed unit should sit level on a suitable surface, leave its vents clear and allow controls and grease components to be used without reaching past adjacent heat sources.
Compare larger plate formats in the griddle category, coordinate nearby appliances through commercial cooking equipment and check the wider kitchen equipment range for the rest of the station.
| Format | Typical use |
|---|---|
| Gas & LPG benchtop griddle | Fast recovery on busy grill service where a gas supply is available |
| Electric benchtop griddle | Electric-only fit-outs and simple benchtop installation |
| Wide plates (600mm and up) | Breakfast-heavy menus plating several orders at once |
156 results
300 × 730 × 80mm
525 × 465 × 200mm
400 × 730 × 290mm
800 × 730 × 290mm
400 × 730 × 290mm
672 × 621 × 230mm
305 × 800 × 485mm
440 × 365 × 230mm
440 × 465 × 225mm
900 × 805 × 315mm
900 × 805 × 372mm
600 × 805 × 372mm
1200 × 805 × 372mm
600 × 805 × 372mm
1200 × 805 × 372mm
600 × 805 × 372mm
900 × 805 × 372mm
1200 × 805 × 372mm
600 × 805 × 372mm
900 × 805 × 372mm
600 × 805 × 530mm
900 × 805 × 530mm
1200 × 805 × 530mm
1200 × 805 × 372mm
600 × 805 × 530mm
900 × 805 × 530mm
1200 × 805 × 530mm
450 × 805 × 530mm
450 × 805 × 370mm
900 × 805 × 372mm
1200 × 805 × 530mm
600 × 805 × 530mm
900 × 805 × 530mm
1200 × 805 × 530mm
600 × 812 × 485mm
900 × 812 × 485mm
1200 × 812 × 485mm
900 × 812 × 485mm
1200 × 812 × 485mm
600 × 812 × 485mm
