About our Griddles

Purchase outright 

Supplied by one or more of hundreds of dealers nationwide that we partner with. We can help you find the equipment you need, finance it, and ensure it’s promptly delivered to your door.


Mostly ex-rental equipment we’ve sourced from businesses we know and trust. It’s been fully refurbished and is backed by a three-month warranty. Read more


Includes runout and used equipment supplied by our equipment-dealer partners; ex-demo equipment previously used in a dealer’s demonstration kitchen; and scratch-and-dent equipment that’s sustained minor cosmetic damage.


Choosing the right commercial griddle can be tricky. And what if your business quickly outgrows the equipment, or changes direction and needs different equipment?

Rent–Try–Buy solves this problem by allowing you to try the equipment before deciding whether to buy it. The manageable weekly rental payments also help your business maintain a positive cash flow.

May suit you if you’re… 

  • A new or established business
  • After $1,000 or more of equipment funding
  • Looking to try the equipment before deciding whether to buy it, including items you're not sure about or think you might quickly outgrow.

Key features 

  • Flexible, 12-month rental agreement
  • Manageable, weekly rental payments
  • Upgrade or buy the equipment at any time
  • If you buy, get back 75% of your net rental payments — to put towards the purchase price
  • Continue renting or return equipment after 12 months
  • Rental payments are 100% tax deductible."

Not what you’re looking for? Check out Lease-to-Keep

Why choose us 


Massive range

Our range of equipment — including electric griddles, gas griddles, and cast-iron griddles — is one of Australia’s largest.


Finance solutions 

We finance virtually any type of commercial kitchen equipment, including the world’s leading brands.


New and used 

Our online marketplace includes not only brand-new hospitality equipment but also ‘Certified Used’ and clearance equipment.


Fast delivery 

If the equipment’s in stock, it can usually be delivered to your business within 1–8 business days.



If you finance new equipment through us, we’ll consider paying you cash for any old equipment you’d like to trade in.


Warranty support 

If your financed equipment breaks down within the warranty period, we can help you arrange a free repair, replacement or refund.

Building equity in your equipment

For every $1 of rent you pay in the first year, you'll get back 68 cents to put towards the equipment's purchase price, if you decide to buy it.^

^You’ll get a 75% rebate on your net rent — the total rent you’ve paid minus GST, which equates to 68 cents in the dollar. For example, if you paid $10,000 in rent, your net rental rebate would be $6,818 ($10,000/1.1 x 0.75). In addition, each rental payment you make is 100% tax deductible, reducing the net cost of ownership even further.*

Griddles brands we finance

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Frequently Asked Questions

What is a griddle?

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.

What are the different types of griddles?

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.

What sizes do commercial griddles come in?

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.

How do electric griddles compare with gas griddles?

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.)

What’s the best material for a griddle plate?

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.

How thick should my griddle plate be?

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

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.

* This advice is general in nature and does not consider your personal circumstances. Professional advice should be sought that is tailored to your personal situation.