Commercial Cooking Equipment
Commercial griddles are flat-plate cooking stations for foods cooked directly on a broad heated surface.
Use this category when the menu depends on contact cooking, searing, breakfast items, burgers, sandwiches or repeated flat-surface production rather than pot-and-pan burner work.
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 commercial griddles that fits your budget, venue type and compliance needs.
Standards & Compliance
Griddle choice follows the plate workflow:
FAQ
Uneven heating usually comes from burner or element layout. Thicker plates reduce hot-spot variation, while proper preheat helps achieve even temperature across the surface.
Incorrect temperature, insufficient seasoning (mild steel), residue buildup or scratching on chrome plates are the most common causes. Gentle cleaning and correct heat settings prevent sticking.
Yes. Even without combustion gas, electric griddles produce grease vapour, smoke and steam. Most councils require compliant canopy extraction.
Light plates reach temperature in 10–15 minutes; heavy 16–20 mm plates require 25–40 minutes. Proper preheat ensures consistent browning and fast recovery during service.
Why KW
KW separates griddles from cooktops because the food touches the plate directly. If the menu runs on burgers, eggs, pancakes, bacon or seared items, this category is the stronger starting point than a burner cooktop.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
A commercial griddle is a high-load appliance operating in the W4 cookline — the hottest, busiest and most injury-prone zone in the kitchen. Griddles regularly run at 160–240 °C, producing dense thermal plumes, high grease load and constant chef movement. Engineering, plate thickness and heating design determine whether the cookline stays fast, safe and consistent during peak periods.
Plate thickness alone does not define performance — thermal mass and heat distribution are critical for crisp browning and smash-burger sear quality. Thin plates lose heat quickly and are prone to warping under thermal stress.
Commercial Griddles with Ovens
41 products
It is a flat-plate cooking category for foods cooked directly on the surface.
A griddle cooks food on a flat plate. A cooktop heats pots and pans.
Plan scrapers, turners, trays, holding equipment, benches and cleaning supplies with the griddle station.
Many commercial griddles feature multi-zone temperature control, enabling chefs to run distinct areas:
Griddles connect prep, cooking, scraping, holding and plating. Operator detail: place the scraper, oil, trays and landing plates where the cook can reach them without crossing the line during a batch.
Common mistakes include buying too little plate space for the service rhythm, choosing a griddle when deep pots are the real task, or forgetting cleaning tools. Griddles usually pair with turners, scrapers, benches, holding equipment and serving trays.
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