What’s inside this buyer’s guide
Types of griddles
Best makes of commercial griddles
Used commercial griddles – worth considering?
Commercial griddles frequently asked questions
Commercial griddle glossary
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The commercial griddle is no ordinary cooking surface.
It's a versatile playground that invites you to delight customers with succulent delicacies like fluffy pancakes, sizzling burgers, and gooey grilled cheese sandwiches.
Our buyer's guide empowers you to choose the perfect griddle with insights on types, essential features, and top-notch models.
Make an informed choice for your business needs and elevate your culinary creations.
When it comes to commercial griddles, you'll encounter two primary fuel and power options, each offering distinct advantages and considerations.
Familiarizing yourself with these options is essential to choose the perfect griddle that meets your business requirements, optimizes energy efficiency, and manages operational expenses effectively.
Refer to the table below for a comprehensive overview of the key factors associated with each power type.
Commercial gas griddle
Commercial electric griddle
Design and function
The griddle features burners positioned beneath the cooking surface, which, when ignited, evenly heat the griddle plate.
Incorporates electric heating elements beneath the cooking surface, which generate heat when electricity is supplied.
The heat distribution across the cooking surface of the griddle can vary, often exhibiting more intense heat zones in certain areas.
The griddle ensures even heat distribution across its cooking surface, resulting in consistent temperature throughout.
Offers tactile control over heat levels, allowing users to adjust and monitor the flame visually for an indication of the heat intensity.
Offers precise temperature control through a thermostat, enabling users to set specific degrees for consistent and accurate results.
Generally has a faster heat-up time, which proves advantageous during busy service periods.
May require a longer time to reach the desired temperature.
While the griddle heats up quickly, it may not be as energy efficient due to the loss of energy through exhaust gases generated during combustion.
Despite the slow heat-up and recovery time, this griddle is generally more energy efficient as it converts almost all electrical energy into heat with minimal loss.
Requires a gas line connection and it is recommended to have professional installation for proper setup.
Requires access to an electrical outlet for operation.
Types of commercial griddles
Now that we have covered the power types, let's explore the different types of commercial griddles.
From the convenient and adaptable countertop griddles to the integrated and space-saving drop-in griddles, and the exciting sizzle of Teppanyaki griddles, each type offers distinct features and culinary possibilities for various cooking needs.
Countertop griddles, also known as freestanding griddles, provide a versatile solution for kitchens with limited space or a need for flexible layouts.
These griddles are designed to be placed on top of a counter or stand, simplifying installation and allowing for effortless cleaning and rearrangement.
With their convenient portability and easy setup, countertop griddles offer an efficient and adaptable cooking option for kitchens of all configurations.
Application and use:
Countertop griddles, with their compact footprint, are perfect for tight spaces such as food trucks, small restaurants, and catering businesses.
They excel at preparing a wide range of dishes, from classic bacon and eggs for breakfast to mouth-watering burgers and grilled sandwiches for lunch.
If you require the ability to quickly serve a variety of seared and sizzling dishes, a countertop griddle is your best choice.
Drop-in griddles, also known as built-in griddles, are specifically crafted to be installed into a pre-cut space within a kitchen counter or custom cooking suite.
This integration offers a seamless and polished appearance that is often desired for aesthetic reasons or to enhance workflow efficiency.
Unlike countertop griddles, drop-in griddles are typically more permanent fixtures and cannot be easily moved.
The installation process may be more intricate and may necessitate professional assistance.
However, they have the advantage of freeing up countertop space around the edges of the griddle, allowing for a more organized and spacious cooking area.
Application and use:
Combining aesthetics and functionality seamlessly, drop-in griddles are popular in premium kitchens, upscale restaurants, or any setting where both performance and appearance are paramount.
These griddles, despite their sophisticated design, are robust enough to handle a diverse menu, whether it's a stack of succulent steaks or a batch of grilled vegetables.
If you aim to create a kitchen that is visually pleasing and efficient, a drop-in griddle will elevate your setup to new heights.
Teppanyaki griddles are flat-top grills featuring a heating element located beneath the cooktop, specifically designed for the Japanese cooking style known as Teppanyaki.
Application and use:
Teppanyaki griddles not only function as cooking equipment but also serve as a centrepiece for culinary performances.
They are commonly found in open-kitchen setups, allowing guests to enjoy the spectacle of their food being prepared right before their eyes.
Whether it's swiftly searing thin slices of beef or skillfully tossing vegetables in the air, these griddles are designed to create an interactive and engaging dining experience.
If your establishment aims to deliver not just delicious food but also an unforgettable culinary show, Teppanyaki griddles are the perfect choice to elevate your guests' experience to a whole new level.
The plate style of a commercial griddle acts as the blueprint for achieving successful cooking and outstanding results.
Choosing the perfect plate style entails paying attention to essential details such as material composition and thickness.
These factors play a vital role in determining cooking performance and durability. Let's explore these important considerations in greater detail.
To gain a comprehensive understanding of the commonly used plate materials in commercial griddles, please refer to the table below.
It provides valuable insights into the various options available and their respective properties.
Excellent heat conductivity.
Radiates more heat into the kitchen environment due to its high thermal emissivity.
Provides a consistent and uniform cooking surface.
Withstands constant usage, resisting warping and denting.
Delivers robust performance, albeit requiring more cleaning effort.
Ideal for high-volume, high-heat cooking operations like grilling, searing, and achieving caramelization on a variety of foods.
Exceptional heat retention due to its highly reflective nature and low thermal emissivity
Requires lower BTU consumption for operation.
Rapid heat-up and recovery times.
Easy to clean.
Minimizes radiant heat, resulting in a cooler kitchen environment.
Ideal for delicate items like eggs and pancakes.
Griddle plate thickness is a critical factor to consider in commercial kitchens as it directly influences cooking performance.
Thin plates excel at rapidly transferring heat, making them well-suited for breakfast items like pancakes.
On the other hand, thick plates store and distribute heat effectively, ensuring efficient cooking of larger lunchtime portions such as hamburger patties.
For establishments with high volumes of both breakfast and lunch orders, using separate griddles can optimize workflow and guarantee consistent results.
The table below provides a summary of duty levels and the corresponding plate thicknesses for commercial griddles:
Please keep in mind that these plate thicknesses serve as general guidelines and can vary among manufacturers.
Specialized griddles, such as Teppanyaki models, may exhibit unique performance characteristics despite having the same plate thickness.
This can be attributed to variations in heating element arrangement and intended usage of the griddle.
When it comes to heat control on commercial griddles, two primary styles are commonly used: thermostatic and manual.
In the following section, we will delve into these control styles, providing a detailed exploration of their features and benefits.
Thermostatic control griddles use a thermostat to regulate and maintain the desired temperature.
This mechanism ensures a consistent level of heat, providing chefs with greater control over the cooking process.
Features and benefits:
Precision temperature setting
Thermostatic griddles allow chefs to set precise temperatures, ensuring optimal heat levels for dishes that require specific cooking conditions.
Consistent heat distribution
The thermostat maintains uniform heat across the griddle surface, minimizing hot spots and ensuring even cooking.
Thermostatic controls automatically adjust the griddle's heat output to maintain the set temperature, accommodating variations in cooking load and helping chefs achieve consistent results.
Precise temperature control enables chefs to maintain the desired level of doneness and consistency in their dishes, crucial in commercial kitchens where consistent quality is paramount.
Thermostatic controls supply only the necessary amount of heat to maintain the set temperature, resulting in reduced energy consumption and improved efficiency.
With the ability to set specific temperatures, thermostatic griddles offer versatility in cooking various foods, accommodating delicate items requiring lower temperatures like eggs and seafood, as well as high-heat requirements for steaks and other grilled meats.
Manual control in a griddle involves adjusting the heat output of the burner using a knob or dial.
Unlike thermostatic controls, which regulate precise temperatures, manual controls allow for adjusting the intensity of the heat source rather than maintaining a specific temperature level.
Features and benefits:
Manual controls are easy to use, requiring no complex settings or adjustments.
Quick heat adjustment
They allow for immediate changes in heat levels, offering faster response times to the chef's needs.
Manual griddles often enable zonal cooking, where different areas of the griddle can be set to different heat levels, providing versatility in cooking multiple items simultaneously.
Some chefs prefer the hands-on approach offered by manual controls, allowing them to adjust heat levels based on their intuition and experience.
Manual controls tend to be more robust and less prone to failure as they have fewer complex components, ensuring long-lasting performance.
Griddles with manual controls are generally less expensive than those with thermostatic controls, both in terms of initial cost and ongoing maintenance expenses.
In Canadian commercial kitchens, commercial griddles are commonly offered in a range of sizes to accommodate different establishments.
This includes compact 24-inch models suitable for smaller setups, as well as expansive 72-inch models designed to handle high-volume cooking demands.
However, the size of a griddle is not solely determined by cooking capacity. It is also interconnected with various other crucial factors that impact kitchen operations.
The size of the hood plays a pivotal role in determining the griddle size that can be accommodated.
It is essential to ensure that the hood extends at least 6 inches beyond the equipment on all sides to effectively capture and ventilate the heat, steam, and any grease-laden vapours generated during cooking.
Therefore, the dimensions of your hood may impose limitations on the size of the griddle you can safely and efficiently operate.
The menu plays a significant role in determining the appropriate griddle size.
If your establishment offers a wide variety of griddled items or needs to cook multiple dishes simultaneously, a larger griddle surface would be beneficial.
For instance, breakfast establishments that prepare pancakes, eggs, bacon, and hash browns on the griddle concurrently would require a spacious surface to accommodate these dishes.
Conversely, a small café that only occasionally uses the griddle for paninis or grilled sandwiches could suffice with a smaller model.
When selecting a commercial griddle, it is crucial to strike a balance between the physical constraints of your kitchen and the requirements of your menu.
Choosing the right size can optimize your kitchen workflow, reduce wait times, and ensure consistent and high-quality results.
Best makes of commercial griddles
Established in 1986, Eurodib has been delighting the culinary world with its blend of European craftsmanship and innovative technology for more than three decades.
When it comes to commercial griddles, Eurodib shines, echoing Canada's enduring love for hearty meals.
Their griddles reflect the brand's commitment to quality, durability, and performance. Built with superior materials and cutting-edge technology, Eurodib’s griddles heat evenly, handle high volumes, and stand the test of time, making them an indispensable ally in Canadian commercial kitchens.
Our top picks include the GGCIP2 model, renowned for its automatic control system that offers high-precision cooking, which can notably decrease energy expenses by as much as 30%.
Additionally, the T G24T model is a remarkable choice, equipped with dual U-shaped burners, a sleek, half-inch-thick steel cooking surface, and an adjustable thermostatic heat control ranging from 200-575°F or 93-302°C.
Shop Eurodib commercial griddles now.
Founded in the 1970s, American Range commenced its journey with an unyielding commitment to innovation and performance.
Originating from a commercial cooking equipment manufacturer in California, it transitioned into the residential market, bringing professional grade products to home kitchens.
Their griddles are a marriage of rugged construction, innovative technology, and reliable performance.
Designed for high volume, precision, and longevity, they're built to withstand the rigours of the busiest Canadian kitchens.
Our top recommendations include the AEMG-36 specialty griddle.
It features a distinct "U" shaped burner, which provides a robust 30,000 BTU/hr for every 12 inches of griddle surface, ensuring uniform cooking throughout.
Also, the ARMG-24 model stands out. Offered in both manual and thermostatic versions, it also houses a "U" shaped burner that delivers an impressive 30,000 BTU/hr for every 12 inches of the cooking surface.
Shop American Range commercial griddles now.
Tracing its roots back to a small Foundry in Detroit, Michigan, in 1864, Garland has evolved into a global leader in commercial cooking equipment over the last century and a half.
The brand has carved its reputation on innovation, quality, and a deep understanding of the demands of professional kitchens.
Their griddles are renowned for their robust construction, exceptional performance, and innovative design.
They're built to handle the pressure of Canada's busiest kitchens, delivering consistent heat for precision cooking.
Our top picks include the GTGG24-GT24M, known for its Snap-Action Thermostat Control that ensures quick and precise temperature changes.
We also recommend the E24 Series Electric Griddle. This model has a durable design featuring a stainless steel front and back, black powder-coated epoxy sides, and four stable stainless steel legs.
Shop Garland Group commercial griddles now.
Ikon Cooking by MVP Group
Part of the MVP Group's innovative product lineup, Ikon Cooking is a relative newcomer in the realm of commercial cooking equipment.
Since MVP Group's inception in 1961, it has established a strong reputation for delivering high-quality foodservice equipment, and the introduction of the Ikon brand is a testament to this commitment.
Ikon's commercial griddles have rapidly gained traction in Canada, embodying the brand's ethos of quality, performance, and innovation. These griddles are thoughtfully designed to endure the rigorous demands of busy Canadian kitchens, delivering even heat for accurate, efficient cooking.
We suggest you consider the IMG-24 model, which comes with easily adjustable manual gas controls for straightforward, safe operations. The pilot light can be conveniently lit from the front, enhancing user-friendliness.
Another notable model is the ITG-48 Thermostat Control Griddle.
Available in 24", 36", 48", and 60" widths, it boasts a continuous 30,000 BTU output per burner. These options not only offer efficiency and reliability, but also a high degree of versatility to suit a range of commercial kitchen needs.
Shop Ikon Cooking commercial griddles now.
Originating as a small neighbourhood supplier in Toronto in 1951, Omcan has grown to become an industry leader in commercial kitchen equipment, building a reputation for exceptional service and quality.
Their griddles are a seamless fusion of durable construction, exceptional performance, and cutting-edge design.
Created to thrive in the demanding environments of Canada's busiest kitchens, Omcan griddles deliver consistent heat for precise and efficient cooking. The brand's unyielding commitment to customer satisfaction further elevates its appeal.
We highly recommend the CE-CN-4400 29-inch stainless steel griddle with a smooth surface. This model features a flat plate made of highly efficient cast iron, ensuring optimal heat distribution.
Its heavy-duty heating element guarantees reliable performance.
Additionally, for versatility, we suggest the CE-CN-0610-FR stainless steel griddle with a half-smooth and half-ribbed surface. This griddle allows for sear marks thanks to its half-ribbed surface, eliminating the need for a separate chargrill.
Shop Omcan commercial griddles now.
Used commercial griddles – worth considering?
Spending thousands of dollars on a new commercial griddle can put a strain on your budget and cash flow.
If you’d prefer not to invest a lot of money in a commercial griddle, a cheaper, pre-owned appliance might be the solution you’re looking for.
SilverChef’s range of ‘Certified Used’ commercial equipment is mostly ex-rental equipment sourced from businesses we know and trust.
The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.
Considering the effective, or useful, life of a commercial griddle is around 10 years, you can be sure our Certified Used commercial griddles have plenty of life left in it.
You can either buy or finance the ‘Certified Used’ (and clearance) equipment on our website.
We’re one of the few financiers, if not the only one, in Canada that funds second-hand commercial kitchen equipment.
Read more about ‘Certified Used’ equipment
Commercial griddle frequently asked questions
What are commercial griddles made of?
Commercial griddles are built using high-grade metals, ensuring durability, even heat distribution, and corrosion resistance.
The griddle plate can be made of steel for robustness and excellent heat conduction, or chrome for superior heat retention and easy food release.
The body and frame are typically stainless steel, providing strength, longevity, and resistance to rust and corrosion.
Consider your specific kitchen requirements, menu, volume, space, and energy efficiency when choosing a griddle, and seek professional advice if needed.
How do I clean a commercial grill plate?
Regular cleaning is essential for proper maintenance of your commercial griddle plate.
After each use, remove excess food debris by scraping it off, and then clean the surface using a griddle cleaner and a non-abrasive pad.
For thorough cleaning, it is advisable to follow the manufacturer's instructions.
Additionally, regularly inspect the griddle plate for any signs of wear or damage that may require attention or repair.
How to season a commercial griddle?
Seasoning a commercial griddle is a vital step in ensuring optimal cooking performance and durability.
Follow this step-by-step guide:
Clean the Griddle
Start with a clean griddle surface.
Remove any protective coatings from the manufacturer, if applicable. .
Use warm, soapy water and a non-abrasive sponge or cloth to clean the griddle.
Rinse and dry thoroughly.
Select an oil with a high smoke point, such as flaxseed, canola, or vegetable oil.
Apply a thin, even layer of oil across the entire griddle surface using a cloth or paper towel.
Heat the Griddle
Turn on the griddle and set it to a high temperature (around 350°F or 175°C).
Allow the oil to heat until it begins to smoke, which usually takes approximately 15-30 minutes.
Once the oil has smoked, turn off the griddle and let it cool down completely.
Once the griddle has cooled, repeat the process.
Apply another thin layer of oil, heat it until it smokes, and then allow it to cool again.
Repeat these steps 2-3 times to build up a well-seasoned layer.
Commercial griddle glossary
Thermal/heat radiation refers to the transfer of heat energy through electromagnetic waves, ensuring even cooking and achieving desired browning on the commercial griddle.
A crucial component of commercial kitchen ventilation, the hood system is designed to capture and exhaust heat, steam, and cooking fumes.
The size of the hood system can influence the size of the griddle that can be installed.
Zonal cooking is a feature found in griddles that allows different areas of the griddle to be set to different heat levels, enabling simultaneous cooking of diverse food items.
Thermal emissivity refers to a material's efficiency in emitting heat as thermal radiation.
For instance, steel, commonly used in commercial griddles, has high emissivity, allowing it to absorb and distribute heat quickly.
On the other hand, chrome has lower emissivity but superior heat retention, resulting in consistent cooking temperatures.
Recovery time denotes the duration required for a griddle to return to its set cooking temperature after food has been added, ensuring consistent performance during cooking sessions.
A splash guard is a raised edge located around the sides and back of the griddle, designed to prevent oil or food from splashing onto the countertop or the chef, maintaining cleanliness and safety.
A feature that reduces the griddle's heat output when not in use, conserving energy and minimizing heat emitted into the kitchen environment.
A component of a modular cooking system, that allows different types of cooking equipment (such as griddles, charbroilers, and burners) to be combined into a single, customized unit, providing versatility and flexibility in kitchen setup.
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Hospitality equipment can be expensive and paying for it outright can put pressure on your business’s cash flow.
Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it helps generates.
Rent–Try–Buy® not only helps you maintain your cash flow, it also gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.
You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.
If you decide to buy the equipment, we’ll give you back 60% of the net rent you paid in the first year and 20% of any rental payments thereafter — to put toward the purchase price.
Read more about Rent–Try–Buy.