Griddles

A griddle is a commercial kitchen cooking appliance with a flat, smooth surface made of cast-iron, stainless steel or other material.

The surface is heated by gas burners or electric elements and is used to cook a variety of food, including pancakes, eggs, burgers, seafood, vegetables, and flatbreads.

The flat cooking surface evenly distributes the heat, making griddles ideal for cooking items that require a consistent temperature across the entire surface.

Griddles come in a variety of configurations, including countertop and freestanding models; and are also built into some ranges and chargrills.

They’re prized for their versatility, efficiency and  ability to cook large quantities of food quickly.

Broadly, there are four types of griddles:

Countertop griddles: Standalone units placed on the countertop. Compact and versatile, they’re suitable for smaller kitchens and can be relocated (subject to utility connections and adequate ventilation).

Freestanding griddles: Larger units that have their own base or legs. They offer a larger cooking surface compared to countertop griddles and are commonly used in medium to large commercial kitchens.

Drop-in griddles: Are designed to be installed into a cutout section in a countertop or table and sit flush with the surrounding surface. Drop-in griddles are often found in commercial kitchens where space efficiency and a streamlined look are important.

Teppanyaki grills: Japanese griddles derived from the word teppan (iron/metal plate) and yaki (grilled, broiled or pan-fried). They’re typically integrated into a table or dedicated cooking station around which the customers sit. Unlike traditional drop-ins, their heating elements are located only in the centre of the unit, allowing cooked food to be moved to the edges and warmed at lower temperatures until it’s served.

Commercial griddles vary in width from about 305mm to 1,829mm. Among the things you should consider when choosing a unit are:

• available space — measure the space and ensure the griddle will fit comfortably without overcrowding the area
• hood size — the griddle’s size needs to align with the size of the exhaust hood you have or plan to get. Generally, commercial kitchen ventilation standards recommend the hood overhangs the griddle by at least 152mm on each side(e.g. a 914mm griddle will need a 1219mm hood)
• menu — if you mainly serve breakfast items, a smaller griddle may be sufficient. However, if you offer a diverse menu or have higher demand during peak hours, a larger griddle with multiple cooking zones may be more suitable.

Aside from their heat sources, the main differences between an electric griddle and a gas griddle are:

Heat distribution: In electric griddles, the heating elements are evenly distributed below or embedded into the griddle plate, providing uniform heat across the plate. Gas griddles typically have multiple burners underneath the cooking surface, often arranged in zones, allowing for more targeted heat control and flexibility.

Heat-up and recovery times: Gas griddles generally have faster heat-up and recovery times compared to electric griddles, especially after cold food is placed on the surface.

Ventilation: Large electric griddles need exhaust fans for ventilation, however the ventilation systems are less complicated and cheaper than their gas-griddle counterparts.

Operating costs: Natural gas and liquefied petroleum gas (LPG) are typically less expensive than electricity, so gas griddles tend to have lower operating costs compared to electric griddles. (Actual operating costs vary based on local utility rates and the energy efficiency of specific makes and models.)

The choice of material for a griddle plate depends on various factors, including cooking preferences, durability, maintenance requirements, and budget. Here are the most common options:

Carbon steel: Known for its good heat conductivity, affordability, and durability. Provides even heat distribution and can be seasoned to create a non-stick surface. It’s popular in Asian cooking styles and can withstand high-heat cooking. However, it requires regular seasoning and maintenance to prevent rust.

Stainless steel: Offers excellent durability and resistance to corrosion and staining. It’s easy to clean, maintain, and sanitise. Provides a sleek appearance and can withstand heavy use. However, it does not have the same heat conductivity as cast iron.

Chrome: Chrome-plated griddle plates provide a smooth, non-stick cooking surface. They offer excellent heat retention and distribution. They’re durable and easy to clean. However, they can be more expensive than other materials and require proper care to prevent scratching.

Cast iron: Known for its exceptional heat retention and distribution. It creates a natural non-stick surface when properly seasoned. Durable and suitable for a wide range of cooking techniques. However, cast-iron griddles require regular maintenance, including seasoning and careful cleaning to prevent rusting.

Commercial griddle plates are usually categorised into three thickness categories:
standard duty, medium duty, and heavy duty. Here's a breakdown:

Standard duty: 12.7mm-thick griddle plate

• suitable for light to moderate use in establishments that don't have high-volume cooking demands
• commonly used for cooking breakfast items such as pancakes, eggs, bacon, and French toast
• can also handle lighter lunch items like grilled sandwiches, quesadillas, or
  vegetables.

Medium duty: 19.05mm-thick griddle plate

• more durable and can handle higher cooking volumes and heavier food items
• often used in establishments that serve a moderate amount of breakfast items as well as a variety of lunch items
• can handle thicker cuts of meat, such as burgers, steaks, and chicken breasts, as well as frozen items.

Heavy duty: 25.4mm-thick griddle plate

• designed for high-volume cooking and heavy-duty use, with excellent heat retention and distribution
• can handle large quantities of breakfast items, including multiple orders of pancakes, eggs, and bacon simultaneously
• well-suited to cooking thick cuts of meat, such as ribeye steaks, pork chops, and sausages, and can handle frozen items efficiently.

If you cook breakfasts and lunches, you may need two griddles (thin plate for breakfasts, and thicker plate for lunches); or at least a large one that can be split into two cooking zones (one for delicate items, the other for heavier meats and
frozen produce).

Teppanyaki grills typically have heavy-duty plates, to accommodate the intense heat and constant use they’re exposed to.