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Commercial Electric Griddles

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Commercial electric griddles cook on a flat plate: eggs and pancakes in the morning, burgers, onions and steaks through service, all on the one surface. Benchtop plates sit on a cooking line you already have, freestanding units bring their own base, and plates come smooth, ribbed or half-and-half. Delivered anywhere in Australia.

Buy it with the rest of your cooking line and that is one order to track and one number to call if something goes wrong, instead of chasing several suppliers. Our commercial electric griddles include small benchtop plates for a cafe up to large freestanding griddles for a high-volume kitchen, so you can buy the size that suits your business at its current size, then size up as your business grows. Electric holds a steadier plate temperature and goes in without a gas connection; gas recovers faster when a full load of cold product hits the plate. If your site suits gas better, see commercial gas griddles.

Working out a cooking line? Get a quote and we will compare plate sizes and prices for you.

These are the top FAQs for Commercial Electric Griddles

Smooth or ribbed plate?

Smooth suits eggs, pancakes and onions; ribbed gives bar marks on steaks and burgers. Half-and-half plates cover both on one unit.

Chargrills give a stronger char; see commercial electric chargrills.

Electric or gas griddle?

Electric holds temperature steadily and installs without gas. Gas recovers faster when a full load of cold product hits the plate.

What plate size do I need?

Count what sits on the plate at peak, not per order. A plate that is always full cooks unevenly.

Dimensions are on each product page.

What electrical supply does it need?

Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.

Our installation partner can confirm what your site can support.

Does it need extraction?

Commercial cooking equipment generally needs extraction over it, and the requirement is set locally rather than by the appliance.

See commercial kitchen exhaust hoods.

How do I look after the plate?

Scrape between loads, clean at the end of service and season where the manufacturer recommends it. Burnt-on residue makes food stick and taste bitter.

See grill and griddle cleaners.