Flip, Grill, Bake and Thrill – Best Commercial Oven with Griddle Picks
Introduction: The All-in-One Powerhouse for Your Professional Kitchen
A commercial oven with griddle is a powerful, all-in-one appliance for any professional kitchen, combining a griddle top for searing and frying with a spacious oven below for baking and roasting. This makes it a versatile and space-saving solution.
For busy restaurant owners and chefs, this combination means doing more with less. Imagine cooking sizzling breakfasts, grilled entrees, and baked goods all from one station. This multi-functional design streamlines your kitchen, solving the problem of juggling separate grills, ovens, and flattops.
Here’s why a commercial oven with griddle is a game-changer:
- Space Efficiency: Replaces multiple appliances, freeing up valuable kitchen space.
- Workflow Improvement: Cook different items simultaneously, speeding up service.
- Cooking Versatility: Prepare a wide range of dishes, from pancakes to roasts.
Sean Kearney, founder of Charbroilers.com, brings over a decade of restaurant equipment experience to this guide. He is passionate about helping kitchens find the ideal commercial oven with griddle and other essential gear at fair prices.
Commercial oven with griddle glossary:
Why Your Kitchen Needs a Commercial Oven with Griddle
A key to an efficient kitchen is smart equipment, and a commercial oven with griddle is a game-changer. Imagine a busy breakfast rush: bacon and eggs sizzling on the griddle, roasted potatoes finishing in the oven below, and sauces simmering on open burners—all from one station. This integrated range delivers incredible workflow efficiency.
Space consolidation is a huge win. Instead of separate griddles, ovens, and cooktops, this powerhouse combines them. This is a lifesaver for smaller kitchens, like in a bistro or food truck, freeing up valuable real estate for a better workflow.
This integration is also cost-effective. One versatile appliance is more budget-friendly to buy and maintain than several units. Its simultaneous cooking capabilities let you handle high-volume orders with ease, cooking entrees, pancakes, and vegetables at once. This streamlines operations, boosts productivity, and makes your kitchen a high-volume cooking champion. For those who bake and roast, you get a fantastic oven built right in. Choosing the right setup helps you work smarter, not harder.
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Fuel Source and Power (BTU): Gas vs. Electric
Choosing your commercial oven with griddle involves picking a fuel source: gas or electric. The best fit depends on your kitchen's setup, budget, and cooking preferences.
Gas ranges run on Natural Gas (NG) or Liquid Propane (LP). NG is common and budget-friendly if you have a gas line. LP comes in tanks, offering flexibility where NG isn't available. Chefs often prefer gas for its instant heat and precise flame control.
Electric options can offer incredibly even heat distribution, especially on the griddle. They don't require gas lines or the complex ventilation associated with gas.
For gas appliances, power is measured in British Thermal Units (BTU). Burners can range from 30,000 BTU/hr to over 35,000 BTU/hr, while a convection oven can deliver 32,000 BTUs. The total BTU output is crucial for high-volume kitchens, with some models boasting over 240,000 BTU/Hr total. Energy-efficient designs can also save hundreds of dollars annually, making your unit a powerhouse, not a power hog.
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Size and Configuration: Finding the Right Footprint
Choosing the right size and configuration for your commercial oven with griddle is key to an efficient kitchen. Units come in standard widths to fit any space, from a cozy cafe to a busy cafeteria.
Common widths include:
- 36-inch range is a popular balance for smaller to medium kitchens.
- 48-inch range is ideal for moderately busy kitchens.
- 60-inch range is built for high-volume operations.
- Other sizes like compact 24-inch and massive 72-inch models are also available.
Beyond width, consider the burner and griddle layout. Units offer 4, 6, 8, or 10 burners paired with a 12-inch to 48-inch griddle. For example, a 60-inch range might have 6 burners and a 24-inch griddle, or 4 burners and a 36-inch griddle, depending on your menu's needs.
The base of the unit is another important decision:
- Standard oven base is great for everyday roasting and baking.
- Convection oven base uses a fan for faster, more even cooking.
- Cabinet base offers storage space instead of an oven.
By carefully considering your menu, volume, and space, you can pick the perfect footprint.
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Griddle and Oven Specifications for the Perfect Commercial Oven with Griddle
With size and fuel sorted, let's look at griddle and oven features to ensure your commercial oven with griddle matches your cooking style.
Griddle Specifications:
- Material: Griddles are typically polished steel (durable and common) or chrome-infused. Chrome saves energy (up to 30%), is easier to clean, lasts longer, and prevents flavor transfer.
- Plate Thickness: Common thicknesses are 1/2-inch, 3/4-inch, and 1-inch plates. A 1-inch thick griddle plate is best for heavy-duty use, offering superior heat distribution and temperature recovery.
- Controls: Manual controls offer simple low-medium-high settings. Thermostatic controls let you set and maintain a precise temperature, giving you amazing control for delicate items.
Oven Specifications:
- Oven Type: A standard oven provides steady, radiant heat. A convection oven uses a fan to circulate hot air for faster, more even cooking and browning, which is ideal for pastries and roasts.
- Oven Capacity and Dimensions: Check the interior size to ensure it meets your needs. Ovens often come with adjustable racks.
- Temperature Range: Most commercial ovens range from 175°F to 550°F, allowing for everything from slow roasting to high-heat baking.
Picking the right mix of these features will empower your kitchen to perform at its best.
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Construction, Durability, and Safety Certifications
A commercial oven with griddle is a major investment, so durability and safety are paramount. It must withstand the daily grind of a commercial kitchen, making its construction, materials, and safety certifications crucial.
Construction and Durability:
Look for stainless steel construction on the front, back, and sides. Key features include:
- Fully MIG welded frames for sturdiness.
- Heavy-duty cast iron grates for heat retention.
- Lift-off burner heads for easy maintenance.
- Deep pull-out crumb trays and grease troughs for quick cleanup.
- Removable splashguards for thorough cleaning.
Ease of Cleaning:
Smooth stainless steel surfaces, accessible parts, and cool-to-the-touch knobs contribute to easy and safe cleaning, keeping your kitchen hygienic.
Safety Features and Certifications:
Safety is non-negotiable. Look for features like manual gas shut-offs, pilot safety systems that stop gas flow if the flame goes out, and flame safety detectors. Most importantly, always check for these key industry certifications:
- NSF-listed: Meets strict public health standards for design and cleanability.
- ETL certified (ETL US & Canada, ETLC Certified): Follows North American safety standards.
- UL certified: Meets recognized safety and sustainability standards.
These certifications are your guarantee that the appliance is built to last, safe to use, and meets all industry regulations. For a deeper dive into what these seals of approval mean, check out the NSF International overview on Wikipedia.
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Our Top Picks for Commercial Ovens with Griddles
Choosing the perfect commercial oven with griddle can be daunting. To simplify your decision, we've categorized our top picks by common kitchen needs and scales. The best unit is the one that aligns with your specific requirements.
The High-Volume Hero: For Non-Stop Kitchens
For kitchens churning out hundreds of covers daily, you need a commercial oven with griddle built for continuous, heavy-duty use. These units combine immense power with robust construction.
Features include:
- Heavy-duty construction: Fully MIG welded frames and thick stainless steel.
- High total BTU output: Upwards of 200,000 BTU/Hr, with some models at 240,000 BTU/Hr.
- Generous width: Often 60-inch or 72-inch models.
- Multiple high-output burners: 6 to 10 burners, each delivering 30,000 BTU/hr or more.
- Large griddle surface: Often 24 to 36 inches wide with a thick 1-inch plate for superior heat retention.
- Double convection ovens: To handle large batches simultaneously, often powered by 32,000 BTUs or more.
These units are ideal for busy cafeterias, large restaurants, and institutional kitchens where downtime isn't an option.
The Compact Contender: Power in a Smaller Package
Not every kitchen has endless space, but you don't have to compromise on performance. Our Compact Contender picks deliver significant cooking power in a space-saving footprint.
Key features:
- 36-inch width: A popular and versatile size.
- Optimized layout: Commonly 4 open burners with a 24-inch griddle.
- Single oven: A standard or convection oven base for essential baking and roasting.
- Space-saving design: Maximizes cooking surface while minimizing footprint.
- Reliable construction: Durable stainless steel builds for longevity.
These ranges are ideal for bistros, cafes, smaller diners, and food trucks, proving you don't need a sprawling kitchen to produce great food.
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The Precision Performer: For the Modern Chef
For chefs who demand ultimate control and consistent results, our Precision Performer selections integrate advanced features to lift the cooking experience.
Features include:
- Advanced controls: Thermostatic controls for the griddle (e.g., 150°F to 450°F) and "Smart Heat Technology" for precise temperature management.
- Premium griddle surfaces: A chrome-plated griddle for energy efficiency, easy cleaning, and superior heat retention.
- Even-Heat™ technology: Ensures uniform temperature across the griddle and in the oven.
- Powerful convection oven: Designed for uniform cooking, perfect for delicate pastries or roasts.
- Sleek design: Ideal for open kitchens where aesthetics matter.
These ranges are perfect for upscale restaurants and culinary schools where precision and consistency are paramount.
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Frequently Asked Questions about Commercial Ovens with Griddles
Customers often ask about commercial oven with griddle units before buying. Here are answers to common questions to help you make an informed decision.
How do I choose between a standard and a convection oven base?
Choosing between a standard and convection oven base for your commercial oven with griddle depends on your menu and volume.
A standard oven uses top and bottom heating elements for steady, radiant heat. It's great for roasting meats, baking casseroles, and slow-cooking. Simpler and more budget-friendly, it's a solid choice for traditional cooking that doesn't require high speed or perfect evenness.
A convection oven uses a fan to circulate hot air, which brings several benefits:
- Faster Cooking: Cooks food up to 25% faster.
- More Even Results: Eliminates hot spots for even cooking.
- Better Browning & Crisping: Creates a beautiful golden-brown crust.
- Energy Efficiency: Faster cooking can save on energy costs.
Convection ovens are ideal for baking large batches and roasting where consistency is key. If your menu demands speed and precision, a convection oven is the way to go.
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What is the difference between a manual and a thermostatic griddle?
Understanding griddle controls is key to consistent results.
A manual griddle has simple "low-medium-high" controls. The chef manages the heat based on experience. These are robust, quick to heat, and great for high-volume cooking like searing burgers or bacon where absolute precision isn't the top priority. They are often more budget-friendly and easy to maintain.
A thermostatic griddle, on the other hand, offers precision. It has a built-in thermostat to set and maintain an exact temperature – say, 350°F. This is a game-changer for delicate items like pancakes, crepes, or fish. It ensures consistent results, which can reduce waste and improve dish quality.
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What are the ventilation requirements for a commercial oven with griddle?
Proper ventilation is not a suggestion; it's vital for any commercial oven with griddle. These appliances generate significant heat, steam, grease, and fumes that require a safe and efficient handling system.
Your commercial oven with griddle must be placed directly under a Type 1 commercial exhaust hood. This special hood is designed to capture and remove greasy vapors and includes:
- Grease filters to catch airborne grease.
- A fire suppression system, which is a non-negotiable safety feature.
- An exhaust fan to pull air out of the kitchen.
- A make-up air system to bring in fresh air.
It is critical to check and follow all local fire, safety, and health codes. We strongly recommend consulting a licensed HVAC professional specializing in commercial kitchens to ensure your setup is compliant and safe. Proper ventilation is an investment in your kitchen's safety and smooth operation!
Conclusion: Equipping Your Kitchen for Culinary Success
When it comes to equipping your kitchen for culinary success, the commercial oven with griddle truly shines. We've explored how these incredible all-in-one appliances become the heart of a professional kitchen, offering best versatility, efficiency, and fantastic space-saving benefits. Imagine the ease of flipping sizzling breakfasts on the griddle while perfectly roasting a tenderloin in the oven below, all from one powerful station. This integrated design boosts productivity and means you won't need a counter full of separate equipment. It’s about doing more with less, beautifully.
Choosing the right commercial oven with griddle is a big step, and we get that! That's why we always recommend looking closely at the features that matter most to your unique operation. Do you need the sheer power and size of a high-volume hero for non-stop service? Or perhaps the smart, space-saving design of a compact contender fits your cozy bistro perfectly? Maybe you're a modern chef who demands the ultimate precision and advanced features of a precision performer. Don't forget to consider your fuel source, BTU output, the dimensions that fit your space, the griddle material, and the oven type. And, of course, always prioritize robust construction and those all-important safety certifications.
Here at Charbroilers.com, we're passionate about helping kitchens like yours reach their full culinary potential. We offer a wide selection of top-tier commercial kitchen equipment, including the very best commercial oven with griddle units, all designed to stand up to the rigorous demands of restaurant and food service businesses. From our base in Seattle, WA, we're proud to serve kitchens across the nation, providing not just quality equipment, but also financing options custom to help your business thrive.
Ready to find the perfect commercial oven with griddle that will truly transform your kitchen? Take a look through our selection today and let us help you lift your cooking game!
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