Giorik
Giorik FLG941TCRXT Benchtop Frytop Griddle
920 × 800 × 367mm
$7,461.70$8,990.00
In Stock
Commercial Griddles
A commercial benchtop griddle provides a compact heated plate for menus that need direct surface cooking without allocating another floor appliance. Plate width should be chosen from the foods cooked together at peak service, their turning space and the separation needed between raw loading and finished portions.
Smooth surfaces support broad contact for foods such as eggs, pancakes and burger patties. Ribbed areas can mark selected products and manage surface contact differently, while a combination plate can divide tasks if each section remains large enough for the real menu.
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, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. 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.
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.
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.
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.
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