Benchtop griddles deliver high-volume flat-top cooking for breakfast service, burgers, smashes, eggs, bacon and steak. Hospitality Connect supplies electric and gas units from Roband, Apuro, Anvil, Goldstein and Cookrite — single-zone and dual-zone griddles in 300mm to 900mm widths with grooved, flat or split-surface options.

Types of benchtop griddle

• Smooth flat-top electric griddles: 300–600mm width; ideal for eggs, pancakes, French toast and delicate proteins.
• Grooved gas griddles: Diagonal grooves for char-mark presentation on burgers, steaks and chicken.
• Split-surface griddles: Half flat, half grooved — for venues running breakfast and char-grill on the same line.
• Heavy-duty cast iron griddles: Cast iron plate; superior heat retention for sustained high-volume cooking.
• Chrome-plated polished griddles: Energy-efficient; faster heat-up and easier clean-down than cast iron.

Sizing and zone control

A 300mm single-zone griddle handles 4–6 portions at a time and suits cafés running 80 covers per service. 600mm dual-zone units handle 10–12 portions and step up to 150 covers. 900mm units typically run dual or triple thermostat zones so different proteins cook at their own temperature simultaneously. Plate thickness matters more than width for sustained service: 12mm plates recover heat faster than 8mm under load. Confirm power requirements: electric griddles run 15A on 600mm models, 32A or three-phase on larger units; LPG and natural gas griddles need a connection from a registered plumber.

Operating considerations

• Season cast iron and steel plates: Initial seasoning sets the surface; re-season weekly for non-stick performance.
• Mind the grease channel: Empty the grease tray every 2 hours during service; full trays overflow onto the floor and create a slip hazard.
• Spatula choice: Use a fish spatula for delicate proteins, a heavy turner for burgers; avoid sharp edges that scar the chrome.
• Watch for plate warping: Pouring cold water on a hot griddle warps the plate; always cool then clean.

A common breakfast-service mistake is running a single-zone griddle with eggs at 175°C and bacon at 200°C on the same surface — the bacon scorches before the eggs set. A dual-zone or split-surface griddle solves this by giving separate thermostat control. For burger and smash service, 230°C is the sweet spot; below that the patty steams rather than sears. Stock spare grease cups and heat-resistant scrapers as service consumables. Specifier note: confirm gas connection (LPG vs natural gas), hood and exhaust capacity above the griddle, and whether the unit needs a flue connection. Most local councils require a registered gas plumber's compliance certificate before commissioning. For high-volume burger venues, consider an upstream griddle press (clamshell) which doubles throughput by cooking both sides simultaneously.

Pair with

Combine with salamander open toaster overhead toasters, commercial dishwasher stainless bench and rack and stainless steel work bench line setups.

Why buy benchtop griddles from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Benchtop griddles care and longevity

• Track TPM (total polar materials): A simple oil tester flags when oil should be discarded — usually 24–27% TPM.
• Inspect heating elements monthly: Crusted elements run hot in patches and create hot spots that scorch food.
• Check thermostat calibration quarterly: A 10°C drift wastes oil and produces inconsistent product.
• Replace door gaskets when squashed: Loose seals leak heat and cycle the thermostat constantly.
• Clean drain valves: Sediment cakes the valve and chokes oil flow on filter day.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right benchtop griddles to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.