A commercial griddle is the workhorse of breakfast service, burger sections, takeaways and food trucks. Pick the right size, fuel and plate type and a single unit can turn out hundreds of covers a service. Pick the wrong one and you lose time on slow recovery, scorched plates or a fuel choice your site cannot easily support. This guide walks through gas vs electric, chrome vs steel, smooth vs ribbed, plate sizing, and the running cost trade-offs, so you can buy with confidence. You can browse all commercial griddles at H2 once you know what you need.
What is a commercial griddle?
A commercial griddle is a flat-topped cooking surface heated from below. The cooking area sits horizontally on top of the unit, which means food cooks by direct contact with a hot metal plate rather than through grills or grates. Griddles are built for high-volume, fast turnaround cooking: burgers, breakfast items, eggs, bacon, steaks, pancakes, fish fillets, onions, peppers and sautéed vegetables all sit happily on the same plate.
Griddles are sometimes called flat top grills in the UK trade, particularly when fitted to American-style burger sections. The two terms refer to the same piece of kit. A griddle differs from a chargrill (which uses gas flames under grill bars to char food) and from a salamander (which is an overhead grill mounted at eye level). If you need a heavy bar-marked finish on steaks or chicken, look at commercial grills instead. If you need an overhead unit for melting cheese or finishing dishes, see salamander grills.
Gas griddle vs electric griddle
The fuel decision usually comes first, because it sets the install cost and the ongoing running cost.
A gas griddle heats up faster, recovers faster after a busy push, and tends to cost less to run because gas is cheaper per kWh than electricity. The trade-off is the install. You need a gas supply and an interlocked extraction hood, and any new gas appliance needs a Gas Safe engineer to commission it. Gas griddles suit busy kitchens, burger bars and any site already on gas for the rest of the cooking line.
An electric griddle plugs in and goes. There is no gas connection, no commissioning and no flue. Temperature control is more precise, which suits delicate items like eggs and fish, and electric models are easier to drop into a small site or a unit that has no gas supply. The trade-off is slower recovery on heavy use and higher running costs per hour. Electric griddles suit cafés, sandwich bars, smaller takeaways and any site with limited install scope.
The table below summarises the choice.
| Factor | Gas griddle | Electric griddle |
|---|---|---|
| Install | Gas supply and Gas Safe commissioning | Plug in (13A, 16A or 32A depending on size) |
| Heat-up time | 8 to 15 minutes | 12 to 20 minutes |
| Recovery under load | Faster | Slower |
| Temperature control | Good with thermostat | More precise |
| Running cost per hour | Lower | Higher |
| Best for | High-volume burger and breakfast service | Cafés, small takeaways, units with no gas |
Natural gas vs LPG
If you choose gas, the next choice is natural gas or LPG. Natural gas is the default for fixed sites with a mains gas supply. LPG (propane or butane in bottles) is the choice for food trucks, event caterers and any site without mains gas. Most gas griddles are available in both natural gas and LPG versions, and the LPG variant costs the same as the natural gas one, you just pick the right model at order. LPG burns hotter and uses slightly less fuel by volume, but bottle storage and changeover need planning into the service flow.
Chrome plate vs steel plate
The plate material is the other decision that shapes how the griddle performs.
A steel plate is the standard choice. It is robust, holds heat well, and copes with anything from bacon to burger patties. Steel plates need seasoning when new and benefit from regular cleaning with a griddle stone or scraper. They develop a natural cooking film over time which improves the finish on grilled food. Expect a steel plate griddle to last 8 to 12 years in heavy daily use.
A chrome plate is harder, smoother and reflects radiant heat back at the food. That means food cooks faster, sticks less, and the kitchen stays cooler around the griddle. Cleaning is quicker because food residue does not bond as tightly. The trade-off is price (chrome adds roughly 30 to 50 percent to the cost) and care (chrome should never be hit with a metal scraper or it will scratch). Chrome plates suit high-volume burger sections, brand-conscious restaurants and any kitchen where the chef wants a faster, cleaner cooking surface.
Smooth vs ribbed plates
Beyond the material, the surface profile matters too. Most commercial griddles come in three configurations.
A smooth plate covers the full cooking area with a flat surface. It is the most flexible option, handling burgers, breakfast items, eggs, pancakes, fish, vegetables and anything else that needs even contact with the plate. This is the default choice for most sites.
A ribbed (sometimes called grooved) plate has raised ridges running across the surface. The ridges give bar marks and let fat drain away from the food, which suits steaks, chicken pieces and panini-style sandwiches. Ribbed plates are less flexible than smooth, so they are usually picked as a second unit rather than a sole griddle.
A combination plate splits the surface into two zones: half smooth and half ribbed. This gives a single griddle two jobs at once. Combination plates suit mixed menus where you need both bar-marked steaks and flat-cooked burgers from the same section.
If you already own a chargrill and want to add griddle capacity without buying a second unit, a drop-on griddle plate (available in the cooking accessories range) sits straight on top of the grill bars and gives you a smaller flat-cooking area on demand.
What size griddle do you need?
Plate width is the easiest way to spec a griddle. Pick the plate size based on covers per hour at peak, not average service. A griddle that copes at peak will glide through the rest of the day.
| Plate width | kW output (gas) | Indicative covers per hour | Typical venue |
|---|---|---|---|
| 40 cm | 3 to 4 kW | 20 to 40 | Food truck, small café, snack bar |
| 60 cm | 5 to 7 kW | 40 to 80 | Pub kitchen, small takeaway, breakfast café |
| 65 to 75 cm | 6 to 9 kW | 70 to 120 | Mid-size takeaway, gastropub, burger bar |
| 80 to 95 cm | 9 to 12 kW | 110 to 180 | Busy restaurant, dedicated burger section |
| 100 cm+ | 12 kW+ | 180+ | High-volume burger or breakfast operation |
A practical rule: a 60 cm plate runs 2 to 3 burgers comfortably with bacon and eggs alongside. A 100 cm plate runs 6 to 8 burgers, plus full breakfast components, with room to flex. Buy slightly larger than your peak need today rather than running a smaller plate at constant maximum, which shortens its service life.
Key features to compare
Beyond fuel, plate type and size, a handful of features make a real difference day to day.
kW output matters as much as plate size. A 60 cm plate with a weak 4 kW burner will struggle at peak, while the same plate with a 7 kW burner glides through. Higher kW costs more in fuel but gives you faster recovery.
Heat zones let you run different temperatures across the plate. A two-zone griddle can hold breakfast items at 180°C on one side and sear burgers at 250°C on the other. Most griddles 60 cm and wider offer at least two zones.
Plate thickness affects heat retention. A 15 mm to 20 mm plate holds steady through a busy push. Thinner plates cool quickly and recover slowly.
Splash guards at the back and sides keep fat and food off the wall. They are standard on most commercial models and worth specifying if you have a choice.
Grease drawer capacity matters in heavy use. A small drawer needs emptying mid-service. A larger drawer lasts the full day.
Plug type matters for electric models. Smaller units (40 cm) run on a 13 amp plug. Mid-size electrics need a 16 amp commando socket. Larger electric griddles need a 32 amp supply, and the biggest commercial models need three phase. Check what your site can take before ordering.
Griddle vs chargrill vs salamander
These three pieces of kit get confused often. The quick version:
A griddle is a flat metal plate heated from below. Best for burgers, breakfast, eggs and anything that needs even contact heat.
A chargrill (also called a charbroiler) uses gas flames under grill bars, often with lava rocks. Best for bar-marked steaks, chicken, sausages and anything that wants char and smoke flavour.
A salamander is an overhead grill mounted at eye level. Best for melting cheese, finishing gratins, browning tops and reheating individual plates.
Most busy kitchens end up with at least two of the three. Browse commercial grills for chargrills and contact grills, or salamander grills for overhead finishing units.
How much does a commercial griddle cost?
Pricing varies with size, fuel, plate material and brand, but the bands below cover most of what you will see when shopping for a commercial griddle in the UK.
| Type | Plate width | Typical price range (ex VAT) |
|---|---|---|
| Entry electric (steel plate) | 40 to 60 cm | £200 to £450 |
| Mid electric (steel plate) | 60 to 75 cm | £400 to £750 |
| Mid electric (chrome plate) | 60 to 75 cm | £550 to £950 |
| Premium electric (chrome, dual zone) | 75 to 100 cm | £900 to £1,800 |
| Entry gas (steel plate) | 40 to 60 cm | £250 to £550 |
| Mid gas (steel plate) | 60 to 80 cm | £400 to £900 |
| Mid gas (chrome plate) | 60 to 80 cm | £600 to £1,200 |
| Heavy duty gas (steel or chrome) | 80 to 100 cm | £900 to £2,200 |
What pushes the price up: chrome plate, multiple heat zones, heavier plate thickness, premium brand names like Infernus or Heittox, and integrated grease management. What pushes it down: steel plate, single zone, lighter plate thickness and entry-level brands.
Finance is widely available on commercial cooking equipment. Lease and lease-purchase deals spread the cost over 36 to 60 months. Most VAT-registered businesses can also recover the VAT on the purchase.
Frequently asked questions
What is the difference between a griddle and a flat top grill?
Nothing meaningful. The terms are used interchangeably in the UK trade. Both refer to a flat metal plate heated from below for cooking burgers, breakfast items, eggs and similar foods. “Flat top grill” is the American term that has crossed over with burger culture. “Griddle” is the older UK term. They describe the same piece of kit.
Is gas or electric better for a commercial griddle?
For high-volume burger or breakfast service, gas wins on recovery speed and running cost. For cafés, small takeaways and sites with no gas supply, electric wins on install simplicity and temperature control. The other factor is your venue. If you have an existing gas line and extraction hood, gas is the obvious choice. If you do not, the cost of installing them often pushes you toward electric.
Why are chrome plate griddles more expensive?
A chrome plate involves an extra manufacturing step (plating the steel base with hard chrome) and uses more material. The result is a harder, smoother, more reflective surface that cooks faster, sticks less and lasts longer in heavy use. The price premium of 30 to 50 percent buys you better food finish, faster cooking and easier cleaning. It is worth it for high-volume burger sections and not worth it for occasional or low-volume cooking.
How thick should a commercial griddle plate be?
For commercial use, look for a plate of at least 15 mm thick. Heavy-duty units run 18 to 20 mm. A thicker plate holds heat better, recovers faster after cold food hits it, and lasts longer before warping. Thin plates (under 12 mm) suit light catering use only and tend to warp or burn through within a couple of years of trade service.
What size griddle do I need for a burger van?
A 60 cm gas griddle is the right starting point for most burger vans, giving you 40 to 80 covers per hour with bacon and onions cooking alongside the patties. Step up to a 75 cm plate if you regularly run more than 80 covers an hour or want to cook multiple menu items at once. LPG is the standard fuel for vans because there is no mains gas to plug into.
Shop commercial griddles at H2
H2 stocks the full range of commercial griddles for UK foodservice, from 40 cm electric units for food trucks and snack bars right up to 100 cm dual-zone gas models for high-volume burger sections. Every unit is built for trade use, heats to full temperature in under 20 minutes, and comes with a manufacturer warranty. Browse all commercial griddles, see the Infernus griddle range for premium build quality, or the Heittox griddle range for heavy-duty steel and chrome plates. Pairing the griddle with a chargrill or salamander? View commercial grills and salamander grills to complete the cooking line. Need help spec’ing the right unit for your menu and covers? Call our team or send your kitchen plan and we will match you to the right model.
