Countertop Griddles & Charbroilers


Commercial griddles are an invaluable piece of restaurant equipment. They cook a wide variety of foods, from pancakes, breads and buns, to bacon, hamburgers and chicken transferring heat from a metal plate directly into the food product. The thickness of the griddle plate is important, as it affects the cooking process, determining how quickly the desired temperature is reached and overall product lifetime.


Griddle Plate Type

Advantages Disadvantages
Thin Plates
(38" to ¾")
  • Quick heat transfer
  • Come up to temperature fast
  • Faster heat recovery
  • Require less energy to achieve set temperature
  • May warp if preheated at high temperatures
  • Distribute heat less evenly
Thick Plates
(1" to 1½")
  • Retain heat longer
  • Distribute heat more evenly
  • Less likely to warp
  • Slower response time to changes in set temperatures
  • Requires more energy to bring up to desired temperature
Additional Benefits of Commercial Griddles include:
  • Creating desirable effects on food, including golden-brown color and crispy crusts
  • Individual heating controls allowing you to cook a variety of foods at once
  • Side and back splashes contain grease splatter



Charbroilers use dry heat to cook, reheat and brown foods. Think of a charbroiler as a firebox with a grate over the flame to cook foods. These devices are used primarily for meats, including fish, hamburgers, chicken and steaks, but can be useful in finishing off dishes and reheating entrees.

  • Open-flame taste in a convenient low profile, countertop design
  • Top grate adds appealing sear marks to foods
  • Gives food a smoky, flame-cooked taste
  • Some models feature tilting grates, which allow for grease to run down the grate instead of dropping in to the heat source


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