Commercial Griddles

Commercial Griddle Buying Guide

A commercial griddle is one of the most hardworking appliances on the cookline. It must heat quickly, maintain temperature under load, resist warping and provide consistent browning across every section of the plate. Choosing the right design depends on menu style, plate thickness, power type and the overall workflow of your kitchen.

1. Gas vs Electric Griddles

• Gas Griddles: Excellent heat-up speed, high MJ/h output and strong recovery for burger lines, steakhouses and high-turnover venues. Require compliant ventilation and licensed gas installation.
• Electric Griddles: Very even heat distribution and precise temperature control. Suitable for venues without gas or kitchens focused on low–medium heat items. Larger units may require 20A–32A or 3-phase power.

2. Plate Thickness & Material

Plate thickness directly affects cooking performance:

• 10–12mm: Faster heat-up; ideal for cafés and light-duty breakfast service.
• 16–20mm: Superior heat retention; essential for smash burgers, steaks and large volumes of cold product during peak times.

Plate materials also influence performance:

• Mild Steel: Great heat retention; the most common choice.
• Chrome Plate: Lower sticking, easier cleaning and reduced smoke; ideal for premium burger or steak workflow. Requires careful cleaning.
• Stainless Steel: Most corrosion resistant but slower heat transfer; suitable for lighter cooking.

3. Configuration Options

• Benchtop Griddles: Compact units for food trucks, kiosks and small kitchens.
• Griddles on Stands: Allow storage below and align neatly with other line equipment.
• Griddles with Ovens: Combine flat-top cooking with an oven base to save footprint.
• Combination Units: Flat-top plus open burners or chargrill for menu versatility.

4. Heat Zones & Workflow

Many griddles include multiple heat zones so chefs can run different temperatures side-by-side:

• High-heat sear zone: Smash burgers, steaks and browning.
• Medium zone: Bacon, onions, pancakes, sandwiches.
• Low zone: Holding and gentle finishing without burning.

Choosing the right zoning improves ticket times and reduces the need for multiple appliances during peak periods.

5. Safety, Ventilation & Compliance

• Flame Failure (gas models): Required for most indoor installs; cuts gas if flame is lost.
• Ventilation: Gas and most electric griddles require canopy extraction due to steam, grease and smoke. Follow your certifier’s recommendations.
• Clearances: Avoid placing griddles beside refrigeration or other heat-sensitive appliances.

6. Cleaning & Maintenance (New Owner Essentials)

New operators often damage griddle plates by using the wrong cleaning methods. Proper care protects the plate, improves food quality and reduces fire risk:

• During service: Use a flat scraper to remove residue. Avoid excessive water to prevent temperature crashes.
• End of day: Apply warm water and scrub with a griddle brick or pad (for mild-steel plates). Empty the grease drawer daily.
• Chrome plates: Never use bricks or metal scourers. Use approved chemicals only and wipe gently to protect the finish.
• Never shock the plate: Do NOT pour ice or cold water onto a hot griddle — it can warp the plate permanently.
• Weekly deep clean: Lift removable splash guards, degrease the grease channel and inspect burner or element areas for buildup.

Clean griddles run hotter, last longer and dramatically reduce smoke and grease fires — especially in high-volume burger or breakfast kitchens.

7. Brand Overview: Griddles We Supply

Each brand offers different strengths along the line:

KW also stocks griddles from Cookrite, Electmax, Verro, Waldorf, Woodson and others, allowing you to choose the right balance of heat, durability and budget.

Frequently Asked Questions – Commercial Griddles

Need help choosing plate thickness or power type?
Call 1300 001 336 and the KW Commercial Kitchen team can recommend commercial griddles matched to your menu, volume and cookline setup.

Griddle specs & cookline workflow validated by KW Commercial Kitchen.