Commercial griddles do the work the burners can't — even, controlled heat across a flat surface for breakfast eggs, smashed burgers, pancakes, fish and griddle vegetables. Hospitality Connect stocks gas and electric griddles from American Range, B and S and Baron — in widths from 305mm benchtop units up to 1219mm full-cookline plates, with chrome and mild steel surface options.
Types of commercial griddles
- Smooth chrome plate: Easy clean, no flavour transfer, ideal for delicate proteins (fish, eggs, pancakes).
- Smooth mild steel plate: Builds a seasoned patina, retains heat better than chrome — best for burgers and steaks.
- 2/3 smooth + 1/3 ribbed plate: Combination — searing surface and finishing surface on one piece. Baron's most-popular configuration.
- Combination griddle/salamander: American Range integrated griddle and overhead salamander for grill marking and finishing.
- Boiling top plates: Solid top — heat-zoned for stockpots, large pans and continuous simmer work.
Sizing for your menu
Café breakfast service needs at least 600mm of griddle width to handle eggs and pancakes simultaneously. Burger venues need 900mm+ to fit a smash batch and toasted bun lids on the same plate. Pubs serving steaks need a minimum 1219mm with thermostat-controlled zones to hold steaks at finishing temperature while searing fresh ones.
Key features to specify
- Thermostatic control per zone: Independent thermostats let you run pancake heat (175°C) and steak sear (260°C) on the same plate.
- Plate thickness: Heavier plates hold heat better through volume cooking. Look for 12mm+ steel for high-volume service.
- Splashguards on three sides: Required by most kitchen layouts and reduces wall splatter.
- Pull-out grease drawer: Front access saves removing the griddle for daily clean-down.
Installation considerations
Gas griddles need a sized canopy and registered gas install. Electric griddles need 3-phase for high-output models. The plate needs to be levelled at install — even slight tilt sends grease away from the drawer and onto the line.
Pair griddles with
Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.
All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.
Specify the cookline with char grills, stove ranges, and deep fryers — coordinated through one canopy run.
