Natural Gas Griddles
Natural gas griddles are the workhorse of cooking equipment in many food service establishments, especially short-order restaurants. From breakfast eggs and pancakes to luncheon hamburgers and grilled sandwiches, griddles are flexible, durable and economical.
The excellent heat retention and precise heating temperatures of chromium-plated griddles result in less energy use and lower energy costs. Some models save even more by incorporating infrared burner technology to shorten preheating and heat recovery times.
Natural gas griddles provide fast cooking and quality performance. Precise and consistent temperatures offer even, edge-to-edge cooking, increasing production and maintaining product quality.
A variety of sizes, styles and customizing features make it easy to find a natural gas griddle that can satisfy your most demanding cooking chores.
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- Food cooks on griddle surface heated from underneath.
- Heat source can be a standard atmospheric burner, highly efficient infrared gas burner, or a hermetically sealed vacuum chamber heated by an atmospheric burner, infrared burner or independent heat source such as a
- The plate surface of natural gas griddles is typically 1/2″ to 1-1/4″-thick steel or chromium-plated steel that can be either smooth or grooved. Thicker plate surfaces deliver more even heat.
- The top surface of grooved griddles slopes slightly and features raised ridges that give foods the distinctive grid marks of a charbroiler at lower temperatures and without smoke or flare-ups.
- Grease drains off easily through raised surface ridges or a drain hole and gutters, and clean up is simple.
- Smooth surface griddles used for hamburgers, pancakes, eggs, breakfast meats and potatoes.
- Grooved surface griddles use to cook and score foods such as steaks, pork chops, fish or poultry.
- Virtually any food service kitchen depending on menu items.
- Polished cold-rolled steel, steel alloys, steel with chromium surface finish, and polished stainless steel surface options
- Flat, grooved or combination plates
- Double sided griddles
- Mix-and-match griddle tops with broiler or range tops
- Atmospheric or infrared burners or hermetically sealed steam chamber under griddle to eliminate cold spots
- Infrared burners
- Manual, thermostatic, snap action or microprocessor controls
- Plate temperature sensors
- Electronic ignition
- Full-length grease trough
- Slide out grease tray
- Condiment board
- Counter top with adjustable legs or floor models
- Stand or cabinet bases
- 30,000 to 180,000 Btus
- Natural gas and LPG
*Listed features offered by some, but not necessarily all vendors.
- Lower cooking temperatures save energy and money for lower operating cost
- Quick response and recovery time allows turning product in same spot on griddle
- Even heat distribution across surface produces consistent product
- Precise temperature control and edge-to-edge heat increase production and improve quality
- Simple to operate
- Easy cleanup
- Infrared models offer faster cooking and quick recovery
- Zoned temperature control across surface of griddle plate, usually in one-foot increments
- Depends on type of food cooked; usually 250-350 cfm per linear foot required