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Commercial Gas Griddles

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Commercial gas griddles cook on a flat plate: eggs, pancakes and onions in the morning, steaks and burgers through service, all on the one surface. Gas recovers heat fast when a full load of cold product hits the plate; electric holds a steadier temperature and installs without a gas connection. Pick on the service you run and on what the site can supply.

Gas griddles include small benchtop plates for a cafe line up to large freestanding units for a busy kitchen, with smooth, ribbed and half-and-half plates, so you can buy the size that suits your business at its current size, then size up as your business grows. See commercial electric griddles and commercial benchtop gas griddles.

Putting in a whole cooking line? Get a quote and we will price the griddle in with the rest of it.

These are the top FAQs for Commercial Gas Griddles

Gas or electric griddle?

Gas recovers faster under heavy load; electric holds a steadier temperature and installs without a gas connection.

Smooth, ribbed or half-and-half?

Smooth for eggs, pancakes and onions; ribbed for marks on steaks and burgers; half-and-half for both on one plate.

See commercial gas chargrills for a stronger char.

What plate thickness matters?

Thicker plates hold heat better and recover more evenly, which matters when a dozen burgers go on at once. Thickness is on the product page.

See commercial cooking equipment.

Who can install it?

A licensed gas fitter, and natural gas and LPG models are different. Converting one to the other needs a kit and certification.

Our installation partner can arrange installation.

Does it need extraction?

Gas cooking generally requires extraction over the whole cooking footprint, set by local requirements rather than by the appliance.

See commercial kitchen exhaust hoods.

How do I season and clean the plate?

Scrape between loads, clean at the end of service and season where the manufacturer recommends it.

See grill and griddle cleaners.