A Restaurant Owner's Guide to Commercial Gas Griddles

September 16, 2025

Picture this: it's the peak of the morning rush. Pancakes are sizzling, eggs are frying, and bacon is crisping up—all on one massive, heated surface. That, in a nutshell, is the magic of a commercial gas griddle. It's the dependable workhorse of any serious kitchen, a true powerhouse of versatility and efficiency.

Why Gas Griddles Are a Commercial Kitchen Cornerstone

In a professional kitchen, every square inch of counter space has to earn its keep. The commercial gas griddle more than pulls its weight, acting as a do-it-all cooking station that can seamlessly handle breakfast, lunch, and dinner. That huge, flat top lets chefs juggle multiple orders at once, which is absolutely critical for keeping ticket times down when the dining room is packed.

Having the right tools is everything. Efficient equipment like a gas griddle is a key part of streamlining kitchen processes for restaurant owners and keeping the whole operation running smoothly.

The real advantage of gas is its lightning-fast heat response and pinpoint temperature control. Electric griddles can feel sluggish, taking their time to heat up and cool down. Gas, on the other hand, reacts the moment you turn the dial. This gives a chef the agility to go from searing a steak at high heat to gently toasting a bun seconds later, all on the same surface.

Griddles Versus Charbroilers

People sometimes get these two confused, but they serve very different roles. A griddle cooks with direct, even contact on a hot plate. Think of that perfect, golden-brown crust on a pancake or a smash burger—that's the griddle's specialty.

A charbroiler, however, cooks with a direct flame and intense radiant heat. It's all about getting those classic grill marks and that smoky flavor you can't get anywhere else.

While a charbroiler is the master of smoky flavor and signature sear marks, the gas griddle is the undisputed champion of consistent, high-volume surface cooking. They are complementary tools, not direct competitors.

Understanding this difference is key when planning your menu. A griddle gives you a reliable, high-output foundation, while a great commercial charbroiler can add those unique, flame-kissed flavors that customers love. We offer a wide selection of commercial charbroilers for your restaurant, ensuring you'll find the perfect fit for your kitchen's needs:

Gas Charbroilers that bring the power and consistent flame perfect for steaks and burgers.
Infrared Charbroilers which are fantastic for minimizing flare-ups and cooking food with incredible evenness.
Electric Char Broilers for kitchens where gas isn't an option or ventilation is a concern.

Market Dominance and Industry Growth

You don't have to take my word for it—just look at the numbers. The global commercial griddle market is a big deal, expected to grow into a USD 3.31 billion industry by 2034.

Within that market, commercial gas griddles are the clear favorite, holding onto roughly 55% of the market share. That's not an accident. It speaks volumes about the trust and reliability chefs place in the power and performance of gas. This widespread preference is exactly why these units remain a cornerstone in any successful kitchen.

Decoding the Different Types of Gas Griddles

Picking the right commercial gas griddle isn't a "one-size-fits-all" deal. It’s really about finding the perfect match for your kitchen's specific rhythm and menu. The first big decision you'll need to make is about its physical footprint: do you go with a countertop model or a full freestanding unit?

A countertop griddle is a real space-saver. Think of it as a powerful cooking module you can drop onto an existing work table or refrigerated chef base. This gives you incredible flexibility, letting you add a ton of cooking capacity without having to rip out your entire kitchen line.

Then you have the freestanding griddle, which is a self-contained beast. These models usually sit on their own cabinet base, which is perfect for stashing pans, spatulas, and other essentials right where you need them. They’re the go-to choice for high-volume spots where the griddle is the star of the show, running all day long.

This image really highlights why these griddles are such a staple in professional kitchens.

As you can see, it’s that combination of raw power (high BTUs), quick preheating, and even heat across the entire surface that makes a gas griddle so valuable.

Manual vs. Thermostatic Controls

Once you’ve figured out the size and shape, the next choice is all about the controls. This is a crucial decision because it dictates how your cooks will actually use the griddle during a busy service. Your two main options are manual and thermostatic, and they work in fundamentally different ways.

Think of manual controls like the gas pedal in a car. You have direct, hands-on control over the flame with simple low, medium, and high settings. It’s a straightforward, durable system that seasoned chefs often love because they can tweak the heat by feel and experience. This setup is perfect for cranking out consistent items like burgers, pancakes, and bacon where you're not chasing an exact temperature.

Thermostatic controls, on the other hand, are more like cruise control. You dial in a specific temperature, say 375°F, and the griddle’s internal thermostat cycles the burners on and off to hold that heat. This gives you incredible precision, which is a lifesaver for delicate foods like fish or scallops. It also guarantees consistent results shift after shift, no matter who is running the line.

When you're trying to decide, it helps to see the pros and cons side-by-side. This table breaks down how each control type performs in a real-world kitchen environment.

Gas Griddle Control Types at a Glance

Control Type	Best For	Temperature Control	Energy Efficiency	Operator Skill Level
Manual	High-volume, simple menu items (burgers, breakfast)	Approximate (Low, Med, High)	Less efficient; burners are always on	Higher; relies on chef's experience
Thermostatic	Delicate items (seafood, eggs) and consistency	Precise; holds a set temperature	More efficient; burners cycle on/off	Lower; easy for new staff to use

Ultimately, a thermostatic griddle is your best bet for unwavering precision, while a manual griddle offers a rugged simplicity that many old-school chefs swear by.

Choosing the Right Griddle Plate Material

The last piece of the puzzle is the griddle plate itself—the surface where all the magic happens. The material you pick will dramatically impact heat retention, cooking speed, and even your daily cleaning routine.

Steel Plates: This is the industry workhorse for a reason. Standard steel is a fantastic heat conductor, it's tough as nails, and it builds up a beautiful non-stick seasoning over time. It’s the reliable, all-purpose choice for just about any general griddling task. For a deeper dive into different options, you might want to look at our guide to some of the best commercial griddle propane picks that sizzle.
Chrome-Plated Plates: Chrome is a completely different animal. It has a slick, mirror-like finish that is way less porous than steel. This is a huge advantage for preventing "flavor transfer"—you can cook salmon right after a batch of onions without any taste crossover. It also radiates less heat out into the kitchen, which your cooks will thank you for. The only catch? You have to use special non-abrasive tools to avoid scratching that beautiful finish.
Composite Plates: These are engineered surfaces, often layering different metals to get the best of all worlds. They tend to heat up faster and have quicker recovery times than plain steel. That means when you throw down a bunch of cold burgers during a rush, the surface temperature bounces back almost instantly, keeping your ticket times down.

At the end of the day, the "best" griddle is the one that fits your menu, your volume, and your team's workflow. By thinking through the form factor, control style, and plate material, you can find a piece of equipment that will be a cornerstone of your kitchen for years.

What to Look for in a Commercial Gas Griddle

Once you've narrowed down the type of griddle you need, it's time to pop the hood and look at the engine. The specific features of a commercial gas griddle will make or break its performance, especially when the dinner rush hits. Think of this as your buyer's checklist—a way to make sure you’re investing in a machine that can handle the heat.

This decision is about more than just numbers on a spec sheet. It's about equipping your kitchen with a tool that works for you, not against you. The right features can boost your team's efficiency and even open the door to new menu items.

The Power Behind the Plate: BTU Ratings

Let's start with the British Thermal Unit (BTU) rating. Simply put, BTUs are the horsepower of your griddle. A higher BTU rating means more raw heating power, which gives you two massive advantages in a busy kitchen: faster preheating and quicker recovery times.

Picture this: you throw a dozen frozen burger patties onto a screaming hot griddle. What happens? The surface temperature immediately drops. A high-BTU griddle has the muscle to bounce back to its set temperature almost instantly. This means consistent cooking, perfectly seared food, and a line that keeps moving without a hitch.

A solid benchmark for a commercial gas griddle is a burner that kicks out around 30,000 BTUs. For high-volume kitchens, you'll want that much power for every 12 inches of griddle width to keep up during peak hours.

Why Griddle Plate Thickness Matters

Next up is the thickness of the griddle plate itself. This isn't just about making it more durable; it's about heat physics. A thicker plate—we’re usually talking 3/4-inch to 1-inch thick—is like a giant thermal battery. It soaks up and holds onto an incredible amount of heat.

All that stored energy ensures you get even heat distribution across the entire surface, which is the secret to eliminating those frustrating hot and cold spots that can ruin an order. A thin plate might heat up quickly, but it also loses its heat just as fast, leading to inconsistent results. A heavy-duty steel plate, on the other hand, gives you the thermal stability to nail that perfect sear, every single time.

Grease Management and Keeping Your Kitchen Safe

This one gets overlooked all the time, but it’s absolutely critical: the grease management system. A busy griddle generates a lot of grease, and how your unit handles it is a matter of both sanitation and safety. A smart design makes cleanup a breeze and seriously cuts down on the risk of dangerous flare-ups.

Here's what a good system looks like:

Wide Grease Troughs: You need a generously sized trough or channel, usually at the front or back, that makes it easy to squeegee grease away from the food.
Large-Capacity Grease Drawer: The slide-out drawer needs to be big enough to get through an entire shift without someone having to empty it mid-service.
Welded Splash Guards: High, seamless splash guards on the sides and back are non-negotiable. They contain the splatter, keeping your walls and surrounding equipment much cleaner and safer.

A system that’s easy to get to and clean will save your crew hours of scrubbing every night. That’s a return on investment you’ll see right away.

Modern Burners and Innovations

The technology inside commercial griddles is always evolving. While the old-school U-shaped burners are reliable workhorses, you'll now find advanced options like infrared burners that offer a huge jump in efficiency. Instead of just a flame, infrared systems use a ceramic plate to generate intense radiant heat, which cooks food faster while using less gas.

This kind of forward momentum is what’s fueling the industry’s growth. The commercial griddle market was valued at around USD 1.4 billion in 2025 and is on track to hit USD 2.4 billion soon. This boom is being driven by innovations in energy-efficient burners and smarter tech. If you want to dive deeper, you can explore a full commercial griddle market analysis to see where things are headed.

Mastering Your Griddle with Pro Cooking Techniques

Owning a powerful commercial gas griddle is one thing. Knowing how to unlock its full potential during a chaotic dinner rush is another entirely. Mastering this workhorse isn't just about flipping a switch; it's about learning the techniques seasoned chefs use to turn a simple flat top into a high-efficiency cooking machine. This is how your team works smarter, not just harder.

It all starts with creating the perfect cooking surface, especially on a brand-new steel griddle. The secret is a process called seasoning, and it’s the foundation for that beautiful, non-stick finish that makes both cooking and cleanup a dream.

The Science of Seasoning a Steel Griddle

Don't mistake seasoning for just wiping on some oil. It's actually a chemical reaction called polymerization. When you heat a thin layer of oil past its smoke point, the fat molecules literally break down and bond to the steel, creating a hard, slick, and protective coating. This is your all-natural, non-stick surface.

Here's how to get that perfect initial seasoning:

Start with a Clean Slate: A new griddle comes with a factory coating. Wash it off with warm, soapy water, rinse well, and dry it completely. You want the bare metal.
Apply a Super-Thin Layer of Oil: Grab a high-smoke-point oil (canola or grapeseed work great) and pour a little on the surface. Now, take a clean, lint-free cloth and wipe it across the entire plate until it looks like you’ve wiped it all off. You only need a micro-thin layer.
Bring on the Heat: Fire up the griddle to medium-high. You’ll see the oil start to smoke—that’s the magic happening. Polymerization has begun.
Cool, Wipe, and Repeat: Turn off the heat and let the griddle cool down completely. Give it a quick wipe to remove any gummy excess, then repeat the process 3 to 4 more times. Each layer builds on the last, creating that dark, durable finish you're looking for.

A well-seasoned griddle doesn't just stop food from sticking. It protects the steel from rust and cuts your daily cleanup time in half. Honestly, it's the single most important thing you can do to set your griddle up for success.

Creating Temperature Zones for Maximum Efficiency

One of the biggest perks of a large commercial griddle is the ability to create different temperature zones. Stop thinking of your griddle as one big pan. Instead, picture it as three distinct cooking stations, side-by-side, allowing you to juggle multiple items at once without touching the dials.

Hot Zone (The Sear Station): Crank one side up to a high heat, somewhere around 400°F-450°F. This is where you get that beautiful, hard sear on a steak, the perfect crust on a smash burger, or a quick char on your veggies.
Medium Zone (The Workhorse): Set the middle section to a solid 325°F-375°F. This is your all-rounder zone for cooking proteins all the way through, knocking out batches of pancakes, or frying eggs.
Cool Zone (The Holding Area): Keep the far end on low, around 250°F-300°F. This spot is perfect for keeping finished food warm, toasting buns without burning them, or gently warming up tortillas before they hit the plate.

When a chef masters temperature zoning, they can run an entire station single-handedly, pushing out complex orders with incredible speed. It’s a complete game-changer for kitchen efficiency.

Protecting Your Investment with Essential Maintenance

A commercial gas griddle is a workhorse in any busy kitchen, but it's also a serious investment. Like any high-performance piece of equipment, it needs regular care to keep churning out perfect pancakes, burgers, and cheesesteaks. Skipping maintenance is like never changing the oil in your car—eventually, you're going to have problems.

Let's walk through a practical maintenance playbook to keep your griddle in peak condition for years to come.

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It's clear that kitchens everywhere rely on this equipment. The market for commercial griddles and flat-top grills reached an estimated USD 7.8 billion globally in 2023. And it's not slowing down; experts predict it will grow by 6.5% every year through 2033. This growth is all about the demand for reliable, efficient cooking gear. You can dig into the full research from Datahorizzon Research to learn more.

Your Daily Cleaning Routine

The single most important part of griddle maintenance happens at the end of every single shift. A consistent daily cleaning routine is your best defense against carbonized grease, that tough, black gunk that creates hot spots and makes food taste off. Think of it as hitting the reset button so your griddle is always ready for service.

Here’s what your end-of-day shutdown should look like:

Scrape While It's Warm: While the griddle is still warm—not blazing hot—grab your scraper and push all the food bits and grease into the grease trap.
A Little Water Goes a Long Way: Pouring a bit of water on the warm surface creates steam that helps lift stubborn, cooked-on food. A griddle brick works wonders, too, but don't go overboard and scratch the surface.
Empty the Grease Trap: This one's non-negotiable. An overflowing grease trap is a massive fire hazard and a sanitation nightmare. Empty it every day. No excuses.
Wipe Down and Re-season: After it's clean, wipe the surface completely dry and apply a paper-thin layer of cooking oil. This quick seasoning step protects the steel from rust and gets it ready for the next day.

A clean griddle is an efficient griddle. Taking just ten minutes to properly shut down your station each night can prevent hours of deep scrubbing later and extend the life of your equipment.

Weekly and Monthly Maintenance Checks

Beyond the daily wipe-down, you'll want to schedule some time for deeper checks to catch small issues before they turn into costly repairs. These more thorough tasks make sure every component is working as it should.

Once a week, pull out the grease trap and give it a serious deep clean with a good degreaser and hot water. It's also a good time to check your tools—are your scrapers still sharp? Are your brushes in good shape? A damaged tool can easily scratch your griddle plate. For a full rundown, check out our article on the ultimate guide to cleaning a commercial stainless steel griddle.

On a monthly basis, do a quick visual inspection of the gas connections and pilot light. Make sure everything looks tight and secure. If you notice any worn hoses or the burner flames look yellow or uneven, that's your cue to call in a professional technician.

Expanding Your Menu with Commercial Charbroilers

So, you've mastered your commercial gas griddle. You're cranking out perfect pancakes, seared scallops, and Philly cheesesteaks with ease. The logical next question is, what's next? For a lot of kitchens looking to grow, the answer is a commercial charbroiler. Think of it not as a replacement for your griddle, but as its perfect partner in crime.

A griddle is the king of consistent, even heat across a flat top. It’s all about surface contact. A charbroiler, on the other hand, brings a totally different game to the table: intense, direct radiant heat. This is where the magic happens, unlocking flavors and textures your griddle just can't touch.

The real secret of a charbroiler is that direct flame. It’s what creates that unmistakable smoky char and those beautiful grill marks that scream "flame-grilled" to your customers.

That direct heat is what gives a thick steak that perfect sear, locking in the juices while creating a mouth-watering crust. It’s the key to a classic, juicy burger with diamond marks and charred vegetables bursting with smoky flavor. Adding a charbroiler isn’t just about buying another piece of equipment; it’s about opening up a whole new category of menu items that customers crave. To get the full picture, it helps to understand the fundamentals of what a charbroiler is and how it pulls its weight on the line.

Finding the Right Charbroiler for Your Kitchen

Just like with griddles, charbroilers aren't a one-size-fits-all deal. They come in different types, designed for different menus, fuel sources, and kitchen flows. Figuring out these options is the first step to picking the right one to work alongside your griddle.

We offer a wide selection of commercial charbroilers for your restaurant, built for the grind of a professional kitchen. Each one offers a unique way to get that perfect flame-kissed flavor.

Gas Charbroilers: These are the workhorses of the industry. Chefs love them for their raw power and responsive temperature control. If you're running a high-volume steakhouse or burger joint, the consistent, powerful flame is exactly what you need.
Infrared Charbroilers: These are the smart, efficient choice. They use ceramic plates to blast food with intense, even heat. This drastically cuts down on flare-ups, cooks food faster, and can save on energy bills—a big win for any modern kitchen.
Electric Char Broilers: Got gas line restrictions or tricky ventilation? An electric charbroiler is your answer. It delivers consistent high-heat grilling without the open flame, making it possible to get that charbroiled flavor in almost any location.

When you think about your menu goals and your kitchen’s limitations, you can find a charbroiler that slots in perfectly next to your griddle. This dynamic duo lets you serve up the best of both worlds: the high-volume reliability of the griddle and the signature smoky flavor that only a charbroiler can bring.

Got Questions About Commercial Gas Griddles? We've Got Answers.

Alright, we've covered the basics, but let's be honest—that's when the real questions start popping up. Making a big purchase like a commercial griddle isn't something you do on a whim. Getting the details right from the start saves a ton of headaches down the road.

This is where we get into the nitty-gritty. Think of this section as a conversation with a seasoned pro, tackling the most common questions we hear from chefs and restaurateurs just like you.

How Do I Figure Out the Right Size Griddle for My Kitchen?

Picking the right size is a classic Goldilocks problem. Too small, and your kitchen will grind to a halt during the lunch rush. Too big, and you're just burning gas and wasting precious line space. The secret is to let your menu and your busiest service dictate the size.

Here’s a practical way to think about it: figure out how much real estate your top-selling items need during your peak hour. Let's say you're slinging 60 four-inch burgers an hour. That alone eats up 960 square inches. Now, factor in your other griddled items—pancakes, Philly cheesesteaks, hash browns—and then add a buffer of about 20% extra space. That buffer is key; it keeps you from overcrowding the flat top, which steams food instead of searing it.

A 24-inch griddle is a solid choice for a small coffee shop or a kitchen where the griddle is more of a supporting actor.
The 36 to 48-inch griddles are the industry workhorses. You’ll find them in most diners, cafes, and mid-size restaurants.
High-volume spots running the griddle from open to close will need the space of a 60 to 72-inch model to keep up.

Steel vs. Chrome: Which Griddle Plate Is Better?

The surface you cook on makes a massive difference in performance, cleanup, and even how hot your kitchen feels. Your two main contenders are standard steel and chrome-plated steel, and they each have their own personality.

A standard steel plate is the old-school, reliable choice. It's tough as nails, conducts heat beautifully, and develops a slick, non-stick surface once you build up a good seasoning. The catch? It needs that seasoning. Steel is porous, so without that protective layer, you're looking at rust and stuck-on food.

On the other hand, a chrome-plated griddle offers a totally different experience. Its surface is non-porous and almost mirror-like, meaning food releases with incredible ease, and you don't get flavor transfer between fish and pancakes. A huge bonus is that chrome radiates far less heat into the kitchen, making life much more pleasant for your line cooks. The trade-offs are a higher price tag and the need to use gentle, non-metal utensils to avoid scratching that perfect finish.

At the end of the day, it's about what you value most. Steel is for those who appreciate the tried-and-true performance of a well-seasoned surface. Chrome is for kitchens prioritizing easy cleanup, delicate foods, and a cooler environment.

How Often Should I Be Seasoning My Steel Griddle?

This is the single most important habit for keeping a steel griddle happy. A brand-new griddle requires a deep initial seasoning to get started, but the real magic happens with daily maintenance.

Think of it as part of your nightly shutdown routine. After scraping it clean, while the surface is still warm, just wipe on an incredibly thin layer of cooking oil. Let it heat up until you see a faint wisp of smoke, then wipe off any excess. Done. This simple, two-minute task is what builds and maintains that beautiful, dark, non-stick patina and keeps rust at bay. If you ever notice food starting to stick or see dull spots forming, that's your griddle telling you it's time for a more thorough re-seasoning session.

While a griddle is the heart of many kitchens, adding a charbroiler can introduce a whole new dimension of smoky, flame-kissed flavor to your menu. Here at Charbroilers, we specialize in helping you find the perfect unit. We have a fantastic selection of commercial charbroilers, from powerful gas charbroilers to efficient infrared models and versatile electric char broilers. Take a look at our full collection and find the right equipment to level up your offerings at https://charbroilers.com.

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