Gas fry-tops

All have a stainless steel top, a high rear upstand welded at the top to prevent leaks, a removable front grease tray, perimeter-flame burners with independent valves, piezo ignition and a safety thermocouple. They are supplied set up for butane and propane, with natural gas injectors included.

Ground steel or hard chrome

It is the same machine; the only thing that changes is the plate finish. Within each product page you can switch from one finish to the other.

• 15 mm ground steel. The plate is machine-ground until it is completely flat. With no pores, food sticks less and heat spreads evenly from one end to the other. It is the finish most kitchens work with and the most competitively priced. It benefits from seasoning with oil and drying after cleaning.
• 15 mm hard chrome. It does not rust, so it needs no seasoning or greasing, and hardly anything sticks to it: it is cleaned with a scraper and a cloth at every change of shift. It keeps its flatness and appearance for years. As it is a coating, avoid heavy knocks and abrasive products.

Which plate width suits you

Bar or short menu

The formats of 35 cm and 40 cm, with 5.5 kW, fit where nothing else will. They are also the usual choice as a second griddle, so the main one does not have to stop at peak times.

Set-menu restaurant

The 70 cm and 11 kW is the most balanced size: plenty of surface to have meat and vegetables on at once without mixing flavours, and enough power not to fall short during the lunchtime rush.

High output

The 100 cm with 16.5 kW and the 130 cm with 22 kW over eight burners and four independent valves let you have several dishes on the go, each zone at its own temperature, without any dropping when cold food goes on.

Comparison of full-plate fry-tops

Fry-tops with barbecue

They combine a smooth plate and a grill zone on the same unit, for searing meat and fish without installing two appliances. In exchange, the smooth surface is smaller than on the full-plate model.

Frequently asked questions about gas fry-tops

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

In catering, a fry-top is a thick-plate griddle designed for continuous work, with a rear upstand and grease tray. The 15 mm plate stores heat and gives it back when food goes on, which is what stops the temperature dropping under load.

Does it need an extractor hood?

Yes. The fry-top works with an open plate and needs a hood with enough extraction above it, sized for the power of the unit.

What gas does it run on?

They are supplied set up for butane and propane, and include the injectors to convert to natural gas.

Does the plate need seasoning?

The ground steel plate does: it is seasoned with oil and dried after cleaning. The hard chrome plate does not need it.

What warranty and shipping time do they have?

Shipping takes 3 to 5 days throughout Spain and all equipment has a warranty.

Advice and purchase

If you are unsure about the plate width or which finish suits you, ask us on the 622 872 311 and we will advise you before you buy.

If you prefer to work with electricity, see also the electric fry-tops.

More information in the article professional gas fry-tops.