Professional gas griddles for catering

How to choose a professional gas griddle for your bar or restaurant

The size of the gas griddle is chosen by the space available in the kitchen and the number of orders served at the same time. A 40 or 60 cm griddle covers a moderate volume; from 80 cm you have room to spare when several orders come in at once, and the 100 and 120 cm models are designed for kitchens with continuous production.

Plate thickness matters as much as size. A 5 to 6 mm plate performs well with light or occasional use. For a bar of 80 to 100 m², 8 to 12 mm is recommended, and for premises with continuous service, 12 to 15 mm: the thicker the plate, the better the griddle holds its temperature when cold food goes on it.

The entry sizes in 6 mm rolled steel are the 40 cm gas griddle, the 60 cm and the 80 cm, and for continuous production there is the 120 cm gas griddle.

Gas griddle in rolled steel, ground steel or hard chrome

Rolled steel is the entry finish and offers the best value for money. It is the usual option on 6 mm griddles.

Ground steel withstands high temperatures better and spreads heat evenly across the whole surface, thanks to its greater thickness. On the other hand, it is prone to corrosion and needs more thorough cleaning, as well as keeping the surface dry. It is the finish recommended for meat, which needs high temperatures. For example, the 60 cm gas griddle in 15 mm ground steel.

Hard chrome resists oxidation better, has a smoother, less porous surface and is easier to clean and sanitise. It takes less heat than ground steel and is more delicate against knocks, so rounded spatulas are advisable. It is recommended for vegetables and seafood, and prevents flavours transferring between cooks. For example, the 60 cm hard chrome gas griddle.

Double gas griddles and griddles with burner

The DUO series double gas griddle has two independent plates on the same cabinet, in 40+40, 60+40, 60+60 and 80+40 cm combinations. It lets you cook two products at different temperatures without needing two units.

The gas griddle with burner has a 5.8 kW burner next to the plate: in rolled steel with a 40, 60 or 80 cm griddle, and in ground steel or hard chrome with a 60 or 80 cm griddle. It adds a cooking zone to the griddle, useful when kitchen space is limited.

Power and gas type of a commercial gas griddle

The usual calculation is one burner for every 30 cm of plate surface, with a minimum of 4,500 W per burner if you want to hold the temperature during continuous service. The burners on our griddles produce flame around their whole perimeter, which ensures an even spread of heat.

All the griddles work with natural gas or propane, depending on the installation at the premises.

Sizes and ranges of commercial gas griddles

This category brings together two brands with different sizes and thicknesses. It is worth knowing before comparing prices, because not all plates are equivalent.

• ARILEX series: widths of 40, 60, 80, 100 and 120 cm and a 450 mm deep cabinet. 6 mm plate in rolled finish and 15 mm in ground steel and in 50-micron hard chrome. It includes the DUO series, with two independent plates, and the versions with a 5.8 kW burner.
• IRIMAR range: widths of 60, 75 and 90 cm, a 610 mm deep cabinet and 340 mm high. 12 mm plate in ground steel and 16 mm with hard chrome plating, the thickest in the catalogue. It adds the 75 and 90 cm sizes, such as the 75 cm gas griddle in ground steel or the 90 cm hard chrome model.

If your premises have no gas installation, see the professional electric griddles. Fry-tops and grill griddles are in the general category of professional griddles for catering.

Fitting out a food truck or a takeaway? As well as the gas griddle, our section for this type of business brings together fryers, contact grills, hot dog machines and compact equipment for small spaces. See takeaway equipment →

Frequently asked questions about professional gas griddles

Why choose a commercial gas griddle?

Because it offers instant power, direct heat control and a large working capacity, three key factors in any professional kitchen.

What is the difference between a gas griddle and an electric one?

The main difference is how quickly the heat responds. Gas lets you adjust the temperature instantly, while electric takes longer to react.

What gas do commercial griddles use?

They can run on natural gas or propane, depending on the installation at the premises.

How much does a professional gas griddle cost?

It depends on the size, the plate finish and whether it has a burner. The 40 cm rolled steel gas griddle is the most affordable in the category, and the hard chrome models with burner are the most expensive. The current price of each model is shown in the listing.

What sizes of gas griddle are there?

40, 60, 80, 100 and 120 cm with 450 mm depth, and 60, 75 and 90 cm with 610 mm depth. In the two-plate DUO series there are 40+40, 60+40, 60+60 and 80+40 cm.

How much power does a professional gas griddle need?

Allow one burner for every 30 cm of surface, with a minimum of 4,500 W per burner to hold the temperature in continuous service.

What is the difference between rolled steel, ground steel and hard chrome?

Ground steel withstands high temperatures better and spreads heat evenly, but it is prone to corrosion and needs more thorough cleaning. Hard chrome resists oxidation better, is easier to clean and has a smoother surface, although it takes less heat and is more delicate against knocks.

Which finish suits what you cook?

Ground steel is recommended for meat, which needs high temperatures. Hard chrome, for vegetables and seafood.

What plate thickness do I need?

5 to 6 mm for occasional or light use; 8 to 12 mm for a bar of 80 to 100 m²; and 12 to 15 mm for premises with continuous service.

How do you clean a commercial gas griddle?

Cleaning is simple if it is done every day. With basic tools, food residue is removed and the surface stays in good condition.

Does the plate need seasoning before use?

Seasoning is more myth than reality: an initial clean with salt at high temperature is enough.

How do you clean hard chrome without damaging it?

With the plate at full heat and ice, using the temperature contrast to loosen the dirt, and always using rounded spatulas so as not to scratch the coating.