Commercial griddles for catering

Commercial griddles for bars and restaurants

The commercial griddle is one of the most used pieces of cooking equipment in bar and restaurant kitchens. The size, the energy and the plate finish are chosen according to the space available, the installation at the premises and the workload.

Types of professional cooking griddles

• Gas griddles. They connect to the gas installation at the premises and range from 40 to 120 cm, with double models and models with a burner. See professional gas griddles.
• Electric griddles. They only need the right power socket and range from 40 to 80 cm. See professional electric griddles.
• Fryers. These griddles are designed to be built into the cooking line, next to cookers and fryers. The gas fry-top comes in 40, 70, 100 and 130 cm, with a smooth plate or a barbecue zone, and the electric one in 40, 70 and 100 cm, both with a 15 mm ground steel plate. See gas fry-tops · See electric fry-tops.
• Grill griddles. Countertop units for sandwiches, paninis and tapas, with smooth, ribbed or half-and-half cast iron plates, in 22, 34 and 47 cm. See grill griddles.

How to choose a professional cooking griddle

• Gas or electricity. It depends on the installation at the premises. With a gas installation you can choose a gas griddle, which in our catalogue goes up to 120 cm; before installing it, check the ventilation and extraction requirements. Without a gas installation, the option is an electric griddle.
• Size. Sizes from 40 to 60 cm fit smaller spaces; from 80 cm there is more surface to cook several products at once.
• Plate finish. Rolled steel, ground steel and hard chrome are different finishes. The exact thickness and finish of each model are shown on its product page.
• Plate type. The smooth plate gives a continuous surface, the ribbed plate marks the food and the half-and-half plate combines a smooth area and a ribbed area.
• Countertop or cooking line. The countertop griddle sits on a worktop or table; the fry-top lines up with cookers, fryers and other modules.

Frequently asked questions about commercial griddles for catering

What is the difference between a professional griddle and a commercial griddle?

In catering, both terms are commonly used for griddles designed for professional use.

Which professional cooking griddle do I need for a bar?

It depends on the space available, the workload and the installation at the premises: with a gas installation you can choose a gas griddle and, without one, an electric griddle. Each model's product page shows its size, power and supply.

Which griddle suits a restaurant?

If the griddle is going to work throughout service, sizes from 80 cm will leave more free surface. If the kitchen has a cooking line with cookers and fryers, the fry-top fits into it.

Is a gas or an electric griddle better?

It depends on the installation. The gas griddle connects to the gas installation at the premises and in our catalogue goes up to 120 cm. The electric griddle only needs the right power socket and ranges from 40 to 80 cm.

What is the difference between a griddle and a fry-top?

The countertop griddle sits on a table or worktop. The fry-top is part of the cooking line and lines up with cookers, fryers and other modules.

Which plate finish should I choose?

Rolled steel, ground steel and hard chrome are different plate finishes. Each product page shows the thickness and finish of the model.

How long does shipping take?

Shipping takes 3 to 5 days to mainland Spain.

Advice

If you are unsure about the size, finish or energy that suits you, ask us on the 622 872 311. You will find the rest of our professional kitchen equipment in Cooking and heating.

You can also see our full selection of cooking and heating equipment for catering.