How to Choose a Griddle or Char Grill for a Commercial Kitchen

The right griddle or char grill depends on what you cook and how fast you need to cook it. Choose the surface first. Then work through fuel, format, width, cleaning and ventilation.

This guide is for cafes, burger bars, pubs, restaurants, takeaways and caterers buying a griddle or char grill. It stays general on purpose. Always check the exact specification of any model you shortlist.

What will you cook?

Every other choice follows from the menu. Start with the food, not the machine.

Flat, ribbed or char broiler

Most units fall into three groups. Browse the griddles and fry tops range and the char grills and char broilers range to compare them.

Flat griddle plate

A smooth plate that gives full contact with the food. It suits smash burgers, eggs, pancakes, onions and anything that needs a seared crust. It also holds small items that would fall through a grate.

Ribbed plate

A plate with raised ribs that leave grill marks. It suits steaks, chicken and vegetables. Fat can run into the grooves, so check how the plate drains and how you clean between the ribs.

Char broiler

An open grate over a heat source, built for flame-grilled flavour. It suits steaks and skewers. Drips fall below, so grease management matters more than on a plate.

Combination plate and char broiler

One unit with a flat plate on one side and a char section on the other. It suits a kitchen that needs both styles from a single footprint. See the B+S K+ KBT-GRP6-CBR3 combination unit for an example.

Plate thickness and material

The plate does the work, so look at it closely. Thickness and material change how the plate holds and recovers heat.

• Thickness. A thicker plate generally holds heat better when cold food lands on it. A thinner plate can react faster. Check the stated thickness in the specification.
• Material. Plates are commonly made from steel, and some models offer other surfaces. Each has its own seasoning and cleaning needs. Check what the manufacturer recommends.
• Surface finish. A smooth plate suits delicate items. A ribbed plate suits marked proteins. Some models offer a mix of both.
• Edges and splashback. A raised back and sides keep fat and food on the plate and off the wall.

Do not assume two plates behave the same. Ask for the plate details on any model you shortlist. The B+S K+ KGRP-6 600mm grill plate and the Woodson W.GDA60 griddle are two examples to compare side by side.

Gas or electric

The fuel decides where the unit can go and who needs to connect it. Both can suit a commercial kitchen. Your supply and your kitchen layout usually decide.

Gas models are set up for a particular gas type, such as natural gas or LPG. Electric models need a suitable supply and circuit. Check the specification on each product page. Follow the manufacturer's instructions, and use a licensed tradesperson for all gas and electrical work.

Bench-mounted, on a stand or in a line

Format changes how the unit sits in your kitchen and how staff work around it.

Many kitchens set the griddle beside fryers and ovens so one cook can work the whole line. Browse cooking equipment to plan the neighbours.

Measure before you shortlist. Work through these steps:

1. Note the width and depth of the space, including any bench or stand.
2. Measure the delivery path: doorways, corridors, stairs and corners.
3. Check the gas or power point against the specification.
4. Check the space above for the hood and the space around for clearances.

Width and heat zones

Width is a volume-of-service question. Ask how many items you need to cook at the same time in your busiest hour. A wider plate holds more food. A narrow plate is easier to place but can bottleneck in a rush.

Think about the shape of the surface as well as the size. A 600mm plate, such as the one on the KGRP-6, suits a compact line. A combination unit with a 300mm char section trades some plate area for a second cooking style. Check the stated cooking area in the specification.

Heat zones

Some units let you run different parts of the surface at different heat. This helps when you cook different foods at once.

• Hot area. For searing and fast cooking.
• Warm area. For holding, finishing or toasting.
• Even heat. For batches where every item must cook the same.

Check how many controls a model has and how they map to the plate. Fewer zones are simpler. More zones give you more flexibility on a mixed menu.

Grease and cleaning

A griddle that is easy to clean gets cleaned. One that is hard to clean gets left. Ask these questions about every model:

• Where does grease go, and is the tray easy to remove?
• Can you scrape the whole plate without catching on edges?
• Can you reach the ribs or grate with the right tool?
• Is the splashback easy to wipe down?
• Can you reach the area under and behind the unit?

Build a daily routine. Scrape the plate while it is still warm, empty the grease tray and wipe the splashback. Follow the cleaning and seasoning steps in the manufacturer's manual.

Grease is also a fire risk, so keep it under control. Do not let it build up in the tray, on the stand or in the hood filters.

Extraction and clearances

A griddle or char grill puts heat, smoke and grease into the air. The cooking line needs suitable extraction above it. Plan this early, because it can limit where the unit can go.

• Hood coverage. The hood needs to suit the cooking surface below it. Ask your ventilation tradesperson to confirm.
• Char broilers. Open-flame cooking usually creates more smoke and grease than a flat plate. Plan for it.
• Filters. Grease filters need regular cleaning. Build it into your routine.
• Make-up air. A kitchen that extracts air needs air coming in. Ask your tradesperson.

Browse the extraction and ventilation range when you plan the line.

Walls, shelves, bench edges and stand storage can all sit too close to a hot unit. Find the clearance requirements in the manual before you place an order, not after.

Match the unit to your venue

These are starting points, not rules. Your menu and your layout decide the final choice.

If budget is tight, browse the clearance range.

Mistakes to avoid

• Choosing by width alone. A wide plate that your hood or stand cannot take is a problem on delivery day.
• Ignoring extraction. Heat and grease need somewhere to go. Plan the hood with the unit.
• Forgetting clearances. Check the distance to walls and shelves in the specification.
• Skipping the cleaning plan. A unit with hard-to-reach grease costs time every day.
• Assuming the fuel. Confirm gas type or power supply before you order.

Checklist before you buy

• What will you cook most: flat plate food, marked food or flame-grilled food?
• How many items must you cook at once in your busiest hour?
• Is the unit gas or electric, and does your site suit it?
• Is it bench-mounted, on a stand or part of a line?
• How many heat zones does it have, and do they suit your menu?
• Where does the grease go, and can you reach it to clean?
• Is there suitable extraction above the cooking line?
• What clearances to combustibles does the manufacturer state?
• Will it fit through the delivery path and into the space?
• Who will connect the gas or power, and are they licensed?

If you also need a fryer or oven for the same line, see the fryers range and the commercial ovens range.

Browse griddles and char grills

A few models from the range. Check the full specification on each product page.

Frequently asked questions