Commercial Griddles

Commercial Griddles & Flat Top Grills for Restaurants

A commercial griddle gives restaurants a large, flat cooking surface for preparing everything from breakfast foods and burgers to cheesesteaks, grilled sandwiches, vegetables, proteins, and high-volume short-order menu items. Because multiple foods can cook across the same surface at once, a flat top griddle is one of the most productive pieces of equipment on many restaurant cooklines.

At Nishi Enterprise, our Commercial Griddles collection includes commercial gas griddles, electric griddles, manual-control griddles, thermostatic griddles, steel flat tops, chrome griddles, and countertop restaurant griddles in a wide range of sizes.

Our assortment includes models from manufacturers such as Atosa, American Range, Dukers, Globe, and Imperial, with compact griddles for smaller kitchens as well as large high-output models for busy diners, breakfast restaurants, burger concepts, delis, food trucks, hotels, institutional kitchens, and other commercial foodservice operations.

For additional equipment used across a restaurant cookline, browse our Commercial Cooking Equipment collection.

What Is a Commercial Griddle?

A commercial griddle, often called a flat top grill, uses a broad solid metal plate as the cooking surface rather than an open grate.

Food sits directly against the heated plate, giving cooks a large continuous surface where many portions can be prepared simultaneously. This makes griddles especially useful in restaurants where speed, volume, and flexibility are important.

Commercial griddles are commonly used for foods such as burgers, eggs, pancakes, bacon, sausage, grilled onions, vegetables, cheesesteaks, quesadillas, sandwiches, chicken, fish, and other menu items that benefit from direct contact with a hot flat surface.

Unlike a Commercial Charbroiler, which cooks food over grates, a griddle provides full contact between the food and cooking surface.

Commercial Gas Griddles

Gas griddles are a common choice for professional kitchens with existing gas cooklines. They are available in several widths and control configurations, making it possible to choose a unit based on both production volume and available countertop space.

Nishi Enterprise carries commercial gas griddles from brands including Atosa, American Range, Dukers, Globe, and Imperial.

Available sizes range from compact countertop models to very large griddles designed for continuous high-volume cooking.

Before ordering a gas griddle, always confirm the required fuel type, total heat output, connection requirements, dimensions, and installation requirements for the specific model.

Commercial Electric Griddles

A commercial electric griddle can be useful in kitchens where electric equipment better matches the available utilities or the layout of the cooking station.

Nishi carries electric countertop griddles such as the Globe GEG24 24" Electric Countertop Griddle and larger electric configurations.

Electric griddles can be especially useful for cafés, concession operations, smaller kitchens, auxiliary cooking stations, and businesses without a gas connection at the intended equipment location.

Electrical requirements vary significantly between models, so voltage, wattage, amperage, and phase should be verified before purchase.

Manual vs. Thermostatic Griddles

One of the biggest decisions when choosing a commercial flat top is whether to purchase a manual-control griddle or thermostatic griddle.

A manual griddle gives the operator direct control over the burner setting. These units are popular in kitchens where experienced cooks prefer to adjust heat themselves throughout service.

A thermostatic griddle allows the operator to select a temperature, with the equipment regulating heat around that setting. This can be valuable when consistent surface temperatures are important across repeated batches.

Neither control style is automatically right for every restaurant. The better option depends on the menu, staff preferences, volume, and degree of temperature consistency the operation requires.

Manual Commercial Griddles

Nishi carries a broad selection of manual gas griddles.

The Atosa ATMG-24 24" Manual Flat Griddle offers a compact option for commercial kitchens that want straightforward burner controls.

Larger Atosa manual models include 36 and 48-inch configurations for restaurants requiring more simultaneous cooking space.

Dukers also offers manual countertop griddles in a wide range of widths, allowing operators to select a unit based on the size of the cookline and expected production.

Thermostatic Commercial Griddles

Thermostatic commercial griddles are particularly useful when cooks want more precise temperature control over different parts of the cooking surface.

The Atosa ATTG-24 24" Thermostatic Griddle uses a heavy-duty 1-inch polished steel griddle plate and provides a compact thermostatically controlled option.

For more cooking area, the Atosa ATTG-36 36" Thermostatic Griddle and Atosa ATTG-48 48" Thermostatic Griddle provide larger surfaces.

Nishi also carries thermostatic models from American Range, Dukers, Globe, and Imperial.

Commercial Countertop Griddles

A countertop griddle gives a restaurant substantial cooking capacity without requiring a dedicated floor-mounted appliance.

The unit sits on an appropriate equipment stand, countertop, refrigerated chef base, or other suitable commercial support surface, depending on the installation.

Countertop griddles are especially useful because restaurants can choose the exact width needed for the cookline. A small operation may only need 12, 15, or 24 inches of griddle space, while a busy diner may dedicate 48, 60, or more inches to flat-top cooking.

12-Inch & 15-Inch Commercial Griddles

Not every restaurant needs a large flat top. Compact 12 and 15-inch griddles can provide a dedicated cooking surface while preserving valuable hood and countertop space.

The Dukers DCGM12 12" Manual Gas Griddle is designed for smaller commercial applications.

Nishi also carries the Globe GG15G 15" Countertop Gas Griddle.

These compact widths can work well for limited-menu restaurants, food trucks, concession operations, cafés, small breakfast stations, and kitchens where the griddle supplements rather than dominates the menu.

24-Inch Commercial Griddles

A 24-inch commercial griddle is a popular size for restaurants that need meaningful flat-top capacity without dedicating a large portion of the cookline to one appliance.

At this width, cooks have enough room to handle multiple burgers, eggs, sandwiches, or other portions while still preserving space under the hood for fryers, ranges, and charbroilers.

Nishi carries 24-inch manual and thermostatic models from several manufacturers, including Atosa, American Range, Dukers, Globe, and Imperial.

For example, the American Range ARSMG-24 Manual Gas Griddle provides a 24-inch manual configuration, while the American Range ARSTG-24 offers thermostatic control.

36-Inch Commercial Griddles

A 36-inch countertop griddle provides significantly more production space and is well suited to full-service restaurants, diners, breakfast concepts, burger restaurants, and other businesses where flat-top cooking represents a major portion of the menu.

The Atosa ATMG-36 36" Manual Griddle provides a heavy-duty manual-control option.

Other available choices include thermostatic models from Atosa, Globe, Dukers, American Range, and Imperial.

A 36-inch griddle can also provide enough surface area to divide the plate into informal cooking zones, such as one section for proteins and another for vegetables or breakfast items, according to the kitchen's procedures.

48-Inch Commercial Griddles

Busy operations may benefit from a 48-inch commercial flat top. This width provides substantial cooking area for high-volume restaurant production.

The Atosa ATMG-48 Manual Griddle and Atosa ATTG-48 thermostatic model give kitchens a choice between control styles at the same general width.

Nishi also carries 48-inch griddles from Globe, Dukers, American Range, and Imperial.

This size can make sense for busy diners, burger operations, breakfast restaurants, cheesesteak shops, cafeterias, and high-volume kitchens where a large number of portions must cook simultaneously.

60-Inch Commercial Griddles

A 60-inch commercial griddle moves into serious high-volume production territory.

Nishi carries both manual and thermostatic 60-inch models from manufacturers such as Dukers and Globe, as well as Atosa steel and chrome plate options.

These larger flat tops are best suited to operations where multiple cooks may work the same surface during peak periods.

Before selecting a 60-inch griddle, operators should make sure there is sufficient hood width, countertop or stand support, gas or electrical capacity, and working clearance around the appliance.

Large 72-Inch Commercial Griddles

For very high-volume operations, Nishi also carries large-format equipment such as the Imperial ITG-72 72" Thermostatic Gas Griddle.

A griddle of this size is designed for substantial production environments where the flat top is a central part of the kitchen rather than a supplemental cooking surface.

Large diners, institutional kitchens, hotels, cafeterias, commissaries, and other high-volume operations may benefit from this amount of cooking area.

Steel vs. Chrome Griddle Plates

Most traditional commercial griddles use a polished steel cooking plate, but some models are available with chrome cooking surfaces.

Nishi carries Atosa CookRite griddles in both smooth steel and polished chrome configurations across several widths.

The cooking surface is an important specification because it affects how the griddle responds during use, how operators clean it, and how it fits the kitchen's preferred cooking process.

Restaurants considering chrome and conventional steel models should compare the exact manufacturer's specifications rather than assuming all griddle plates perform identically.

Why Griddle Plate Thickness Matters

Commercial griddle plates are available in different thicknesses. Within Nishi's assortment, models include plates around 3/4 inch and 1 inch thick, along with other configurations depending on the manufacturer.

A heavier plate contains more metal mass and can be useful in demanding restaurant applications where the surface experiences repeated loading throughout service.

For example, several Atosa thermostatic models use a 1-inch polished steel griddle plate, while Dukers offers both 3/4-inch and 1-inch plate product lines.

Plate thickness should be considered together with burner output, controls, recovery characteristics, size, and the foods being cooked.

Commercial Griddles for Breakfast Restaurants

Few restaurant categories rely on a griddle as heavily as a breakfast operation.

Eggs, pancakes, French toast, bacon, sausage, hash browns, home fries, breakfast sandwiches, and other items can all move across the flat top throughout service.

Because many breakfast orders contain several griddled components at once, surface area can quickly become a limiting factor during busy weekend periods.

Breakfast restaurants should estimate how much food needs to cook at the same time before choosing between a 24, 36, 48, or 60-inch griddle.

Commercial Griddles for Diners

A diner griddle often handles breakfast, lunch, and dinner without much downtime.

During breakfast it may cook pancakes and eggs. At lunch it can move directly into burgers, cheesesteaks, grilled onions, sandwiches, and other short-order foods.

For this type of operation, a larger heavy-duty griddle with multiple heat zones can provide valuable flexibility throughout the day.

Diners should also consider how the griddle will work alongside the rest of the cookline, particularly Commercial Fryers and Commercial Gas Ranges.

Griddles for Burger Restaurants

Flat top griddles are particularly popular in burger restaurants because the solid cooking surface makes it possible to cook many patties simultaneously.

A griddle also provides space for onions, buns, bacon, and other burger components, allowing several parts of an order to be prepared at the same station.

For high-volume burger concepts, 36, 48, or 60-inch griddles can provide considerably more production capacity than compact models.

Griddles for Cheesesteaks & Sandwich Shops

Cheesesteak shops, sandwich operations, and delis can also place heavy demands on their flat top.

Thinly sliced meat, onions, peppers, and other ingredients can be cooked across a broad griddle surface, while different sections of the plate handle multiple customer orders simultaneously.

Restaurants that also prepare pressed sandwiches may pair the flat top with equipment from our Panini & Sandwich Grills collection.

Commercial Griddles for Mexican Restaurants

Commercial griddles can also be useful in Mexican and Latin foodservice concepts for tortillas, quesadillas, fajita components, meats, vegetables, breakfast dishes, and other flat-top preparations.

The amount of griddle space required will depend on how central these items are to the menu. A restaurant where most entrées pass through the flat top may benefit from substantially more width than an operation using the griddle primarily for tortillas or side items.

Commercial Griddles for Food Trucks

Food trucks often need to produce a surprising amount of food within very limited kitchen space.

A flat top can be especially valuable because a single cooking surface can handle burgers, breakfast foods, sandwiches, vegetables, meats, and other menu items.

Compact 12, 15, and 24-inch models may work well for limited-space installations, while larger trucks with flat-top-focused menus may dedicate more width to the griddle.

Always verify equipment dimensions, ventilation requirements, fuel or electrical connections, clearances, and local requirements before choosing equipment for a mobile kitchen.

Griddle vs. Charbroiler

A griddle and charbroiler both cook food over high heat, but the cooking surfaces are fundamentally different.

A griddle has a solid plate. Food makes direct contact with the heated surface, and juices remain on the plate until they are directed toward the grease collection area.

A charbroiler uses open grates, allowing heat to reach food differently and creating the grill marks associated with charbroiled cooking.

Restaurants serving both styles of food may use both pieces of equipment. Browse our Commercial Charbroilers to compare options.

Griddle vs. Restaurant Range

A restaurant range and standalone griddle also serve different purposes.

A range gives cooks open burners for pots and pans and often includes an oven underneath. A griddle dedicates its cooking area to one continuous flat surface.

Some restaurants choose a combination commercial range that includes both burners and a griddle section. Others prefer separate appliances so they can choose exactly how many burners and how much flat-top space the menu requires.

Browse our Commercial Gas Ranges for burner and combination range options.

How Big of a Commercial Griddle Do You Need?

The correct griddle width depends primarily on how many portions must cook simultaneously during the busiest part of service.

A 12 to 24-inch griddle can work well for smaller operations, limited menus, auxiliary stations, and businesses where griddled food represents only part of the menu.

A 36-inch griddle provides a versatile amount of cooking space for many restaurants.

A 48-inch griddle is better suited to high-volume burger, diner, breakfast, and sandwich production.

A 60-inch or larger griddle makes the most sense where flat-top production is a major part of the kitchen and multiple portions are constantly being cooked.

Do not choose width based only on available equipment space. Consider the number of orders, menu mix, number of cooks, hood capacity, and other appliances competing for space on the line.

Building a Complete Commercial Cookline

A griddle is usually only one piece of the hot side of a restaurant kitchen.

Depending on the menu, it may sit alongside Commercial Ranges, Deep Fryers, Charbroilers, and other cooking equipment.

The best setup allocates cookline space according to the menu. A breakfast-heavy restaurant may dedicate more room to its griddle, while a sauté-driven restaurant may need more open burners. A burger concept may need a large flat top plus fryers, while a steakhouse may place greater emphasis on charbroiling.

Planning these pieces together can help prevent one station from becoming a bottleneck during peak service.

Commercial Griddle Brands at Nishi Enterprise

Nishi Enterprise carries commercial griddles from multiple professional restaurant equipment manufacturers, including Atosa, American Range, Dukers, Globe, and Imperial.

Available configurations include gas and electric models, manual and thermostatic controls, steel and chrome cooking surfaces, compact countertop equipment, and large high-volume flat tops.

With widths extending from compact models to large-format commercial units, operators can compare equipment according to menu, available space, utilities, and expected production volume.

Shop Commercial Griddles at Nishi Enterprise

Nishi Enterprise carries commercial griddles, flat top grills, gas griddles, electric griddles, countertop griddles, manual griddles, thermostatic griddles, steel griddles, and chrome griddles for restaurants and professional foodservice kitchens.

Whether you need a compact flat top for a café or food truck, a 36-inch griddle for a full-service restaurant, or a 48, 60, or larger unit for high-volume breakfast and burger production, explore the collection above to compare available configurations.

If you are planning a complete restaurant kitchen, contact Nishi Enterprise and our team can also help you compare griddles with ranges, fryers, charbroilers, refrigeration, prep equipment, and the rest of the commercial equipment needed for your operation.