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Amsterdam, North H... 1105Gas Griddle
Grill evenly and fast with durable gas griddles for restaurants and catering services.
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Frequently Asked Questions
Everything you need to know before you buy.
A gas griddle is a flat-top cooking appliance powered by natural gas or propane that provides consistent high heat for cooking food directly on a metal plate. In restaurant kitchens, gas griddles are commonly used to prepare foods like burgers, pancakes, eggs, sandwiches, and grilled vegetables. Commercial units typically operate between 300°F and 450°F and are made with stainless steel or chrome plates. Many models are NSF-certified to meet sanitation requirements in foodservice environments.
A gas griddle uses natural gas or propane burners to generate heat, while an electric griddle relies on heating elements powered by electricity. Gas models heat up faster and often provide higher heat output, commonly exceeding 90,000 BTUs in large commercial units. Electric griddles provide more precise temperature control but may heat more slowly. Both types are widely used in restaurant kitchens, and many models carry NSF certification for use in commercial foodservice operations.
Gas griddles used in restaurant kitchens generally range from 24 inches to 72 inches wide, depending on cooking capacity needs. Smaller cafés and food trucks often use 24–36 inch units, while high-volume restaurants may install 48–72 inch models with multiple burners. Commercial griddles typically provide 20,000–30,000 BTUs per burner section. Larger cooking surfaces allow kitchens to prepare multiple menu items simultaneously during peak service periods.
Commercial gas griddles typically use cooking plates ranging from 1/2 inch to 1 inch thick, depending on the model and intended workload. Thicker plates provide better heat retention and more even temperature distribution during continuous cooking. Restaurant kitchens often prefer plates around 3/4 inch thick because they help maintain stable temperatures when cooking large batches. Materials commonly include polished steel or chrome-plated surfaces designed for durability and sanitation.
Commercial gas griddles typically produce between 60,000 and 150,000 total BTUs depending on size and burner configuration. Individual burner sections usually generate 20,000 to 30,000 BTUs each to maintain consistent cooking temperatures across the surface. High-output BTU ratings allow restaurant kitchens to recover heat quickly during busy service periods. Proper heat output ensures the griddle can maintain temperatures around 350°F–450°F while cooking multiple items.
Commercial gas griddles typically operate between 200°F and 500°F, depending on burner design and thermostat controls. Restaurant kitchens commonly cook breakfast foods around 325°F–375°F, while burgers and steaks are often prepared between 400°F and 450°F. High-performance commercial equipment may include multiple independently controlled burners producing 20,000–30,000 BTUs each. Maintaining proper temperature helps ensure consistent cooking results and supports food safety standards recommended by the FDA.
Commercial gas griddles are designed to cook a wide variety of foods that require even surface heat. Restaurant kitchens frequently use them for burgers, pancakes, bacon, eggs, grilled sandwiches, quesadillas, and vegetables. The large flat cooking surface allows multiple items to cook simultaneously. Many griddles include plates 1/2 to 1 inch thick, which helps maintain stable temperatures between 350°F and 450°F during high-volume service.
Commercial gas griddles used in foodservice operations often require NSF certification to meet sanitation and public health standards. NSF International evaluates equipment materials, design, and cleanability to ensure they are safe for restaurant kitchens. Many health departments follow guidelines based on the FDA Food Code, which recommends NSF-certified commercial equipment for food preparation areas. Certification helps ensure the griddle can be cleaned effectively and used safely in regulated foodservice environments.
A commercial gas griddle typically lasts between 10 and 15 years when properly maintained in restaurant kitchens. Lifespan depends on factors such as daily usage, cleaning practices, and burner maintenance. Units made from stainless steel frames and heavy steel cooking plates generally last longer in high-volume foodservice environments. Regular cleaning, grease tray maintenance, and periodic burner inspections help extend the service life of commercial kitchen equipment.
Gas griddles in restaurant kitchens must operate under proper ventilation systems to manage heat, grease vapors, and combustion gases. Most commercial installations require a Type I exhaust hood that meets local fire codes and NFPA ventilation standards. Health and safety regulations often require clearance from combustible materials and proper gas line connections. These measures help maintain safe working conditions and ensure compliance with foodservice and building regulations.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S. stocking 100,000+ items from True, Vulcan, Hoshizaki and more, ships free next-day nationwide, and beats competitors by 8–15 % with zero freight.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S., stocking 100,000+ products from True, Vulcan, Hoshizaki and more in our own warehouse. We ship free next-day nationwide, beating competitor prices by 8–15 % with zero freight or middle-man markup.
