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Commercial griddles can be used to cook up anything from pancakes and eggs to burgers and steaks. With multiple heat zones (around every twelve inches), they're perfect for cooking plenty of different menu items at once.

What kinds of griddle surfaces are there?

The different types of cooking surfaces include steel, polished steel, and chrome plated. The chrome plated surface radiates less heat into the environment, which can save energy costs. The steel tops maximize heat transfer providing even temperature distribution. The thickness of the griddle tops range from 3/8 to 1” thick. The thicker tops take longer to heat up but are capable of holding consistent temperatures longer during larger batches of cooking.

Should I use electric or gas?

Electric models aren't as common as gas but they can get the job done just the same. Whether you're looking to go green or just save some extra money on your gas bill, an electric char-broiler could be the right choice for your establishment. Electric radiant models come in countertop and drop in for your customizing needs.

Why do BTUs matter?

Knowing the BTUs could possibly help tell you how much propane you might use in an hour. The BTU isn't necessarily how hot the unit will get but instead the power you can expect from every 12-inches of burners per hour. Lower BTUs could save you energy costs while higher BTUs can stand up to a high-demand work environment.

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