Hospitality Connect lists 292 commercial griddles for cafes, restaurants, pubs and clubs, covering benchtop griddles, freestanding griddle tops, griddles with toasters and ranges with an oven below, from Baron, Waldorf and Giorik.
The first decision is gas or electric. Gas griddles heat quickly and recover fast under a heavy load, and need a gas connection and extraction. Electric griddles suit sites without gas and hold a steadier set temperature. The second decision is the plate. A mild steel smooth plate is the general-purpose surface for eggs, meat and onions. A chrome plate reflects heat back at the food and wipes down faster between products, which suits breakfast service. Plate width sets how much cooks at once, so size it to your peak.