Commercial Griddle Manuals & Owner Guides

Griddle types and plate materials

Single-sided griddle

The classic flat-top: food cooks on a heated plate and is flipped by hand. Plates are commonly 24, 36 or 48 in. wide with one thermostat zone per 12 in. or so.

Double-sided (clamshell) griddle

Adds a heated upper platen that lowers onto the food, cooking both sides at once. Common in quick-service burger and breakfast operations.

Steel plates

Durable and forgiving; need seasoning and an oil film to prevent rust. Can be cleaned with griddle screens or stones.

Chrome plates

Radiate less heat into the kitchen and clean quickly, but are easily damaged by abrasive tools.

Stainless and composite plates

Resist corrosion; follow the manufacturer's cleaning instructions closely.

Reading griddle energy data

ENERGY STAR certification for griddles is based on the normalized idle energy rate — the energy needed to hold the plate at temperature, divided by its cooking area (Btu/h per sq. ft. for gas, W per sq. ft. for electric). Multiply it by the plate area to get the total idle input.

Cooking-energy efficiency is the share of energy that reaches the food during a heavy-load ASTM test, and production capacity (lb/h) is how much product the griddle can cook per hour. Gas griddles typically show lower efficiency than electric ones because some burner heat leaves with the combustion gases, so compare models of the same fuel.

Griddle food-safety basics

• Cook ground beef to 155 °F for 17 seconds, poultry to 165 °F and whole-muscle meats and eggs for immediate service to 145 °F (FDA Food Code).
• Use separate zones and utensils for raw and ready-to-eat foods.
• Hold cooked foods at 135 °F or above, and verify with a calibrated thermometer.

Commercial Griddle FAQ