Benchtop Griddles

Benchtop Griddles are an essential piece of cooking equipment for foodservice operations looking for high-efficiency in a compact footprint. Ideal for cafés, food trucks, and restaurants, these units deliver powerful searing, grilling, and frying performance without the space demands of a full-size range.
Gas Cooktops

Gas Cooktops

 Induction Cooktops

Induction Cooktops

 Commercial Char Grills

Commercial Char Grills

 Salamanders

Salamanders

 Teppanyaki Grills

Teppanyaki Grills

More About Benchtop Griddles

Choosing Between Gas and Electric Benchtop Griddles

Gas benchtop griddles provide rapid heat-up and high-output performance, making them ideal for high-volume operations. They often feature manual or thermostatic controls for precision cooking. Electric griddles, on the other hand, provide even heat across the plate and are easier to install—perfect for locations lacking a gas connection or needing portability.

Technical Installation Considerations

Before purchasing a commercial benchtop griddle, consider power supply requirements (e.g., 240V single-phase or 3-phase for larger units). While most units are countertop, some models may require a Type 1 hood for grease vapors, especially in enclosed kitchens. Always consult your local health and fire codes.

Cleaning and Maintenance Tips

To extend the life of your benchtop griddle, clean the cooking surface daily using a griddle scraper followed by a food-safe degreaser. Stainless steel exteriors should be wiped regularly to prevent corrosion. At least once a month, deep clean grease traps and inspect burner or element connections.

Cooking Capacity and Surface Area

Benchtop griddles come in various widths—commonly 12", 24", 36", up to 48". A standard 24" model can cook around 10-12 burgers at once, making them efficient for short-order operations. Choose your model based on the volume of service and your menu type.

Why Choose a Benchtop Griddle Over a Full-Size Option?

A benchtop griddle provides speed, flexibility, and performance without the need for a full kitchen line. They're perfect for limited spaces or secondary cooking stations. Their lower upfront and operational cost makes them a smart investment for startups, mobile caterers, and high-turnover kitchens.

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Benchtop Griddles FAQs

What’s the difference between gas and electric benchtop griddles?

Gas benchtop griddles heat up faster and typically reach higher temperatures, making them ideal for high-output kitchens needing rapid searing and batch cooking. Electric models offer more even heat distribution and easier installation, especially in locations without a gas line. Electric griddles are also generally more energy-efficient in low-usage environments.

Do benchtop griddles require a ventilation hood or special power connection?

Yes, many commercial benchtop griddles require a Type 1 ventilation hood per local fire code regulations, especially when cooking greasy foods. As for power, electric models may require 240V single or 3-phase depending on the griddle size. Gas models need an appropriate gas line and pressure regulator. Always check equipment specs and municipal codes before installation.

How do you properly clean and maintain a commercial benchtop griddle?

Start by scraping off debris with a grill scraper while the surface is still warm. Apply a food-service degreaser, scrub with a griddle pad, then wipe clean. Empty and sanitize the grease trap daily. For gas units, inspect burners monthly. Routine cleaning prevents carbon buildup, extends unit life, and ensures consistent heat performance.

How much food can a 24-inch benchtop griddle cook at one time?

A 24" benchtop griddle typically cooks 10–12 standard 4-inch burger patties simultaneously. Capacity depends on food type, but the surface area provides room for multi-tasking—like cooking eggs, bacon, and hash browns at once. Opt for wider models if you run a busy breakfast or sandwich service.

What are the advantages of using a benchtop griddle in a commercial kitchen?

Benchtop griddles offer portability, space-efficiency, and fast setup for service lines or mobile kitchens. They heat quickly, allow versatile menu prep (from breakfast to dinner service), and have a lower investment cost compared to full range tops. Their flexibility makes them ideal for fast-casual and growing businesses.