A flat-top griddle handles breakfast, burgers, cheesesteaks and sandwiches on one surface, which is why it is on so many restaurant lines. Here is how to narrow down the right commercial griddle for your kitchen.
1. Gas or electric?
Gas griddles heat up quickly and are common in full restaurant kitchens that already have a gas line under a hood. They come in natural gas and propane (LP) versions, so order the one that matches your supply, or confirm a conversion kit is included. Electric griddles are a good fit for food trucks, concessions and kitchens without gas. Check voltage and amperage against your electrical service before ordering.
2. Manual or thermostatic controls?
Manual controls set flame or element output directly, like a stovetop knob. They are simple and durable, and cooks adjust by feel. Thermostatic controls hold a set surface temperature and cycle the heat on and off to keep it there. They help with consistency when different cooks run the line, and when you cook delicate items such as eggs and pancakes.
3. Choose the width
Griddles are measured by width, and each burner or heating zone usually covers about 12 inches. Think about peak-hour volume: how many burgers or egg orders need to be on the surface at once? A wider griddle with separate zones lets you run different temperatures side by side.
4. Plate thickness and finish
Thicker steel plates hold heat better when cold product hits the surface, so temperature recovers faster during a rush. Check the plate thickness on the spec sheet when you compare models.
5. Countertop setup
Most griddles we carry are countertop units. Plan what they will sit on: a stainless chef base refrigerator under the griddle keeps proteins cold and within reach, while an equipment stand is the budget option.
6. Ventilation and clearances
Gas and electric griddles used for grease-producing cooking generally need to sit under a commercial hood. Check your local code and the clearances in the manual before installation.
Quick checklist
- Fuel type matches your kitchen: natural gas, LP or electric
- Control type matches your menu and staff
- Width sized for peak volume
- Plate thickness compared across models
- Chef base or stand planned underneath
- Hood and clearances confirmed
Compare models in our commercial griddles collection, or browse all griddles, grills and charbroilers and Atosa gas ranges.