Commercial Griddles

A commercial griddle is one of the most versatile pieces of cooking equipment you can put in a restaurant kitchen. It handles everything from breakfast items like eggs, pancakes, and bacon to lunch and dinner staples like smash burgers, quesadillas, cheesesteaks, and grilled vegetables. In Indian kitchens, a flat griddle is essential for cooking dosa, uttapam, paratha, and tikki. If your menu involves any kind of flat-surface cooking at volume, a quality commercial gas griddle pays for itself quickly.

We carry gas countertop griddles from Atosa and American Range in sizes from 24" to 72", with both manual and thermostatic control options to fit different cooking styles and budgets.

Manual control griddles give you direct control over the burner output and are the more affordable option. The Atosa ATMG-24 is a 24" two-burner manual griddle with 60,000 BTU, a solid entry point for smaller operations. For larger kitchens, the American Range AEMG-48 gives you a 48" cooking surface with four burners, 120,000 BTU, and a 3/4" thick polished steel plate. American Range also makes a 72" manual griddle (AEMG-72) with six burners and 180,000 BTU for high-volume operations that need maximum flat-top real estate.

Thermostatic griddles automatically maintain a set temperature across the cooking surface, which means more consistent results and less hands-on monitoring during busy services. The Atosa ATTG-24 and Atosa ATTG-48 feature heavy-duty 1" thick polished steel plates with 25,000 BTU per 12" section and independent controls for each zone. On the American Range side, the ARTG-24, ARTG-36, and AETG-48 use U-shaped burners for every 12" of griddle surface, delivering even heat distribution across the entire plate with 3/4" thick polished steel construction.

Every griddle in this collection is built with stainless steel exteriors, stainless steel grease drawers for easy cleanup, and adjustable legs or casters for flexible positioning. When choosing between manual and thermostatic controls, consider how your kitchen operates. If your cooks are experienced and prefer to work by feel, manual controls keep things simple and save on upfront cost. If you run high volume with rotating kitchen staff, thermostatic controls take the guesswork out and deliver consistent temperatures all day long.