Benchtop Griddles
164 products
Commercial Cooking Equipment
349 results
900 × 800 × 1085mm
1200 × 824 × 546mm
910 × 840 × 420mm
610 × 815 × 970mm
610 × 815 × 970mm
900 × 824 × 546mm
610 × 850 × 420mm
300 × 730 × 80mm
1216 × 850 × 420mm
915 × 815 × 970mm
915 × 815 × 970mm
404 × 840 × 429mm
336 × 824 × 546mm
1216 × 840 × 420mm
600 × 650 × 475mm
605 × 652 × 538mm
605 × 652 × 538mm
900 × 840 × 1030mm
910 × 725 × 385mm
1220 × 725 × 385mm
300 × 800 × 1115mm
300 × 800 × 1115mm
1200 × 800 × 562mm
300 × 800 × 562mm
300 × 800 × 562mm
600 × 800 × 562mm
400 × 650 × 485mm
400 × 650 × 485mm
525 × 474 × 230mm
900 × 800 × 1085mm
900 × 800 × 1085mm
600 × 800 × 1085mm
850 × 900 × 290mm
350 × 775 × 290mm
672 × 621 × 230mm
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 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 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.
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.
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.
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.
