Commercial Griddles, Cooktops & Chargrills

Griddle, chargrill or open burner

A commercial griddle (flat top, hot plate) gives you a solid heated surface — eggs, onions, burgers, anything that needs full contact. A chargrill puts the food over bars and radiants for the bar marks and the flavour of fat hitting heat. Open burners take pots and pans. Most kitchens end up with a run of two or three of them, sized in modules so they line up on one bench height.

Sizing by width, then by burner count

These are bought by the millimetre because they have to fit a run. Decide the total width you have, then split it — a common café line is a 600 mm griddle beside a four-burner top; a burger shop runs 900 mm or more of griddle and no burners at all. Check the depth too: a deep unit on a shallow bench leaves nowhere to plate.

Plate thickness and heat zones

On a griddle, plate thickness is what holds temperature when you load it. A thin plate recovers slowly and gives you a cold spot in the middle of the rush. Multiple independently controlled zones matter for the same reason — they let you keep one end hot for searing and one end low for holding.

Gas or electric

Gas dominates the hot line for cost and recovery; electric suits tenancies without gas and is easier to install. Either way, everything on this page needs extraction above it — see our rangehoods and exhaust canopies.

If you need an oven underneath

A cooktop with an oven in the base is a different machine — see commercial oven ranges. For wok cooking, the burner shape and power are different again: commercial wok burners.

Prices shown are ex-GST trade rates. Every unit is checked before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide, and we service what we sell.