The Definitive Guide to Commercial Griddle Options

Commercial kitchens run on flat iron. From the morning egg rush at a corner diner to the smash-burger line at a high-volume fast-casual, the commercial griddle is the single piece of equipment that anchors an entire menu. A well-chosen flat top grill lets one cook manage pancakes, proteins, vegetables, and toasted buns in a continuous, efficient flow. Get the choice wrong, and you fight the equipment all day.

This guide covers every decision point: gas griddle versus electric, plate thickness and material, control type, form factor, size, propane versus natural gas, cleaning, and the best models available today. Whether you are outfitting a food truck, a diner, or a high-volume institutional kitchen, the sections below give you the specification depth to make the right call.

Browse the full selection at The Restaurant Warehouse griddles collection any time you are ready to match a model to your operation.

The Anatomy of a Commercial Griddle

Every commercial griddle is built around the same core components, but the quality and engineering of each part determines how the unit performs under pressure. Understanding each element helps you read spec sheets accurately and compare models side by side.

The Griddle Plate

The plate is the cooking surface and the heart of the machine. It is a thick slab of steel, chrome, or composite material that absorbs heat from the burners or elements below and transfers it evenly to food. Plate thickness, material, and finish determine heat retention, recovery speed, flavor transfer, and cleaning difficulty. See the full plate section below for material and thickness breakdowns.

Burners or Heating Elements

Gas griddles use burners positioned beneath the plate, typically in U-shaped or H-shaped configurations spaced every 10 to 12 inches. Each burner zone has its own control knob, creating independent temperature zones. Electric griddles use sheathed resistance elements embedded directly under the plate for tighter, more uniform heat distribution. BTU output on gas units and wattage on electric units define the thermal ceiling and recovery speed.

Control Assembly

Controls are the interface between the cook and the heat. They range from simple valve knobs with low/medium/high markings (manual) to calibrated thermostats that hold a set temperature automatically (thermostatic). The control type is one of the most important purchasing decisions and is covered in full in its own section below.

Splash Guard

Raised stainless panels, typically 3 to 4 inches high, run along the back and sides of the cooking surface. They contain grease splatter, protect adjacent equipment, and reduce cleanup on surrounding surfaces. Heavy-gauge splash guards also act as minor radiant shields for the cook.

Grease Trough and Drain

A channel machined or welded along the front or rear edge of the plate collects rendered fat and food debris as the cook scrapes the surface. The trough slopes toward a drain hole that feeds into the grease drawer or drip pan below. Trough width and slope angle affect how quickly grease drains rather than pooling and burning on the plate edge.

Grease Drawer

The removable pan or drawer that collects draining grease. Larger drawers require fewer mid-service empties. Easy-access front-pull designs are preferred for busy lines. A full grease drawer is a fire hazard; NSF and fire-code compliance depends on regular emptying.

Component	Function	Key Spec to Check
Griddle plate	Primary cooking surface	Thickness (3/8" to 1"), material (steel/chrome/composite)
Burners / elements	Heat source beneath plate	BTU/hr per zone (gas) or watts (electric)
Controls	Temperature management	Manual, snap-action thermostatic, or solid-state
Splash guard	Contain grease splatter	Height (3"+ preferred), gauge of stainless
Grease trough	Channel fat off plate	Width, slope, weld quality
Grease drawer	Collect drained fat	Capacity (quarts), access type (front/rear pull)

Gas vs Electric Commercial Griddles

Power source is the first fork in the decision tree. It shapes installation requirements, operating costs, temperature behavior, and what utilities your space must already have. Neither source is universally better; each wins in specific contexts.

Gas Griddles

A gas griddle runs on natural gas or liquid propane (LP). Gas is the dominant choice in most commercial kitchens for three reasons: fast heat-up, responsive control, and lower fuel cost per BTU in most markets. When a cook increases the flame, the plate temperature responds in seconds rather than minutes. This live feedback makes gas the preferred choice for experienced cooks managing variable menu loads.

BTU sizing is the core spec for gas units. A standard rule is 30,000 BTU per 12 inches of cooking width. A 36-inch griddle with three zones will therefore carry approximately 90,000 BTU total. High-output models push 45,000 BTU per zone for faster recovery when loading with frozen product. More BTU does not always mean better performance; a thicker plate absorbs and distributes that energy more evenly, while a thin plate with high BTU creates hot spots and uneven cooking.

Natural gas (NG) lines deliver fuel at a consistent pressure from a building's gas infrastructure. NG is the standard for permanent installations: restaurants, diners, cafeterias, and ghost kitchens. Connection requires a licensed gas technician and code-compliant flex hose and shutoff valve.

Liquid propane (LP) uses pressurized tank fuel that can be installed anywhere. LP is the standard for food trucks, outdoor caterers, and any kitchen where a natural gas supply line is unavailable or cost-prohibitive to run. LP conversion is available on most Atosa models at the time of purchase; field conversion kits are also sold. The BTU output difference between NG and LP versions of the same griddle is typically less than 5 percent.

Gas Griddle Spec	Guideline
BTU per 12" of width	30,000 BTU/hr standard, 45,000 BTU/hr high-output
NG manifold pressure (Atosa)	4" W.C. (water column)
LP manifold pressure (Atosa)	10" W.C. (water column)
Preheat time (36" unit)	12 to 18 minutes to 350 degrees F
Connection type	3/4" NPT rear

Electric Griddles

Electric griddles embed resistance heating elements directly beneath the plate, producing exceptionally even heat without the directional variation that burner placement introduces. The practical result is a cooking surface with fewer hot spots and tighter temperature uniformity across the full width. This precision makes electric the preferred choice for delicate items (eggs, crepes, pancakes) and for operations in buildings without gas service.

Wattage scales with griddle size. A 24-inch electric countertop griddle typically draws 1,800 to 2,400 watts. A 36-inch unit draws 3,600 to 5,400 watts. Full floor models at 48 inches or wider can exceed 12,000 watts.

Voltage and amp draw determine what circuit is required. Most commercial electric griddles run on 208V or 240V single-phase or three-phase power. Always verify the phase requirement before purchasing. A 240V/30A circuit is common for countertop models; larger floor units often require 240V/50A or 480V three-phase. Mismatched circuits are one of the most common installation errors.

Electric Griddle Spec	Guideline
Wattage (24" countertop)	1,800 to 2,400 W
Wattage (36" countertop)	3,600 to 5,400 W
Wattage (48" floor model)	8,000 to 12,000 W
Voltage options	208V or 240V (single-phase common), 480V (three-phase for large floor models)
Typical amp draw (36" unit)	18 to 25 A at 240V single-phase

For a complete comparison of electric options, see the best electric griddles guide.

Commercial Griddle Plate Materials and Thickness

The plate is what separates an entry-level griddle from a heavy-duty production unit. Material and thickness determine how heat is absorbed, stored, and delivered to food. Choosing wrong means uneven cooking, long recovery times, and a surface that fights you all service long.

The Griddle as a Thermal Battery

A commercial griddle is best understood as a thermal battery coupled to a gas combustion system. The burners are the charging source; the steel plate is the capacitor. What makes a griddle perform under pressure is not its peak BTU rating but how efficiently it accepts heat from the burners, stores energy in the plate mass, and releases that energy into food with minimal lag.

This framing clarifies why recovery time after a load event matters more than the nominal BTU number on a spec sheet. When refrigerated or frozen food hits the plate, it pulls energy directly from the steel. Three variables determine how quickly the plate returns to set temperature: how much heat the food load removed, how much energy the burners can return to the steel per minute, and how much thermal energy was already stored in the plate mass as a reserve. A thicker plate wins on the third variable. A higher-BTU burner wins on the second. A thin plate with high BTU can recover quickly in light loads but collapses under batch cooking because the reserve is insufficient.

How Heat Moves Through the Plate: Hot Stripes Explained

Heat from each burner rises and contacts the plate directly above it. From that contact point, energy spreads laterally through the steel by conduction. The rate of lateral spread depends on plate thickness and the thermal conductivity of the steel. In thin-plate griddles, lateral conduction is limited: the zone directly above each burner runs hotter, and the band between burner centers stays cooler. The result is a pattern of hot stripes and cooler lanes visible as uneven browning on pancakes or inconsistent sear on burger patties.

Thicker plates spread energy more effectively. A 3/4-inch or 1-inch plate provides enough cross-sectional mass to conduct heat laterally across a wider band between burner centers, reducing the peak-to-trough temperature differential and producing a more uniform cooking surface. This is why plate thickness is not simply about heat retention; it is also about evenness of heat distribution from edge to edge of each cooking zone.

Polished Steel

The industry standard. Steel plates are durable, affordable, and versatile. They require seasoning to build a non-stick layer, which improves with each use. Once properly seasoned, a polished steel plate handles the widest range of proteins, starches, and vegetables. Steel accepts metal scrapers and griddle bricks without damage. It is the correct choice for most griddle restaurant operations.

Chrome

A hard, mirror-finish chrome surface is non-porous, which means it transfers far less flavor between different foods, radiates less ambient heat into the kitchen, and wipes clean faster than steel. Chrome is ideal for operations cooking eggs, fish, and pancakes where flavor cross-contamination matters. The trade-off: chrome scratches with metal utensils and requires non-abrasive cleaning tools. A chrome plate should never be worked with a griddle brick.

Composite

Composite plates layer steel with highly conductive materials (commonly aluminum) to produce a surface that heats five times faster than standard steel and recovers temperature almost instantly when loaded with cold product. They combine the flavor-neutral benefits of chrome with the scrape-tolerance of steel. Composite is the premium choice for high-volume smash burger operations, breakfast institutions, and any kitchen where frozen product hits the griddle continuously.

Plate Thickness

Thickness determines thermal mass, which is the plate's ability to act as a heat reservoir. A thicker plate stores more energy and resists temperature drop when cold food is placed on it. The trade-off is preheat time: thick plates take longer to reach operating temperature but hold it more reliably once there.

Plate Thickness	Heat Retention	Recovery Speed	Preheat Time	Best Application
3/8 inch	Low	Variable	Fast	Light-duty, occasional use, warming
1/2 inch	Moderate	Moderate	Fast	Low-volume cafes, intermittent use
3/4 inch	Good	Good	Moderate	General-purpose, varied menu, medium volume (Atosa ATMG)
1 inch	Excellent	Excellent	Slow	High-volume, frozen product, continuous service (Atosa ATTG)

The Atosa ATMG series uses a 3/4-inch polished steel plate. The ATTG series steps up to a 1-inch polished steel plate, providing greater thermal mass for batch cooking and sustained high-volume service. For smash burger or frozen-patty production, the 1-inch plate of the ATTG delivers measurably better resistance to temperature collapse under load. See the commercial stainless steel griddle guide for a deeper look at steel grades and construction standards.

Manual vs Thermostatic Controls: The Right Choice for Your Operation

Control type is one of the most consequential decisions in commercial griddle selection. The control system defines how precisely a cook can manage temperature, how consistent results are across different staff members, and how quickly the griddle responds to adjustments. The answer is not universal: the better choice depends on your menu, your staff, and how your service runs.

Manual Controls: When Direct Control Wins

Manual valve knobs adjust gas flow from minimum to maximum without a feedback loop. The cook reads the surface by sight, sound, and experience: the sound of a sear, the color of a pancake edge, the behavior of oil droplets. Manual controls have fewer moving parts, fewer components to fail, and are straightforward to operate in noisy kitchen environments.

Manual controls outperform thermostatic controls in specific high-demand scenarios. For smash burgers and burger searing, the cook needs a surface that is aggressively hot and stays hot; a thermostat cycling down during a heavy load works against the process. For steak sandwich production, large-batch onion caramelization, and stations where one zone runs at full heat while another is intentionally idle, manual control gives the experienced cook direct, unmediated authority over each zone. Operations that scrape, rotate, and reposition product constantly benefit from manual responsiveness. Cooks running multiple thermal zones simultaneously know exactly what each valve is doing without waiting for a thermostat to catch up.

The Atosa ATMG series (manual gas) is the standard manual-control griddle in the product line. Each 12-inch zone has its own knob. For full specifications, see the Atosa griddle guide.

Thermostatic Controls: When Consistency Wins

Thermostatic controls include a temperature-sensing probe in the plate and automatically cycle the burner to maintain a set target. The thermostat removes the guesswork that varies with operator skill and fatigue. This makes thermostatic controls the right choice for specific menu and operational profiles.

Pancakes require tight browning consistency: a 25-degree swing across the plate produces visibly different color from edge to center. Egg programs run better with reduced scorching risk, particularly during slower periods when the cook is not constantly monitoring the surface. Fish and delicate proteins benefit from the reduced temperature peak that thermostatic cycling provides. Institutional environments with rotating staff, high staff turnover, and training requirements gain the most: when the same menu items must look identical across service periods and across different cooks, thermostatic control delivers that repeatability. Less guesswork means lower error rates and more consistent guest experience.

The Atosa ATTG series (thermostatic gas) uses snap-action thermostatic controls, delivering consistent temperature management across all cooking zones. For a side-by-side comparison of ATMG versus ATTG operational differences, see the Atosa griddle guide.

Snap-Action vs Modulating Thermostats

Not all thermostatic controls work the same way. Understanding the difference between snap-action and modulating thermostats helps you evaluate what a given griddle model will deliver in actual service.

Snap-action thermostats (also called bi-metal thermostats) use an on/off logic controlled by an electromechanical switch. When the plate temperature falls below the set threshold, the burner fires at full output. When the plate reaches the target temperature, the thermostat snaps off and the burner cycles down. This creates a characteristic temperature swing: the plate overshoots slightly above set point before cycling off, then drops below before firing again. The swing amplitude depends on how well the sensing probe mass is matched to the plate mass and burner output. In commercial griddles, snap-action controls typically hold within plus or minus 20 to 30 degrees F of the target. They are robust, mechanically simple, and common across mid-range commercial equipment including the Atosa ATTG series. For most menu applications, this variance is operationally acceptable.

Modulating thermostats vary heat input progressively as the plate approaches the set point rather than cycling on and off in binary fashion. As the surface nears target temperature, the gas valve partially closes to reduce heat input; as temperature falls, it opens progressively. The result is a tighter temperature band with fewer extreme overshoots and less thermal shock to the cooking surface. Modulating controls are better suited for products requiring consistent coloration (crepes, delicate fish), reduced thermal cycling on composite or specialty plate materials, and any operation where the plus or minus 5 to 10 degree F range justifies the added mechanical complexity and cost.

Control Type	Accuracy	Best For	Relative Cost
Manual	Cook-dependent	Smash burgers, searing, active zone management, experienced staff	Lowest
Snap-action thermostatic	+/- 20 to 30 degrees F	Pancakes, eggs, general menu, mixed staff skill levels	Mid
Modulating thermostatic	+/- 5 to 10 degrees F	Delicate proteins, crepes, high-precision repeatability	Higher

Countertop, Drop-In, and Floor Model Griddles

Form factor determines how the griddle integrates into the cooking line. This decision intersects with kitchen size, production volume, and whether the operation is permanent, mobile, or semi-permanent.

Countertop Griddles

Countertop units sit on an equipment stand, refrigerated chef base, or stainless work table. They range from 12 to 72 inches wide and are the most common format in commercial kitchens. The countertop format is appropriate for the vast majority of griddle applications: diners, cafes, fast-casual, food trucks, ghost kitchens, and institutional kitchens where the griddle sits within a longer cooking suite. The Atosa ATMG and ATTG series are countertop models.

For food trucks and mobile catering, a countertop propane griddle mounted on a low-profile stand is the standard setup. The food truck grill guide covers layout and ventilation considerations for mobile cooking setups.

Drop-In Griddles

Drop-in griddles are recessed into a custom countertop flush with the surrounding surface. They are common in teppanyaki and hibachi restaurants where guests watch food cook at tableside, and in stadium or arena food service where a seamless surface simplifies cleaning. The flush installation creates a professional, display-ready appearance. Drop-ins require a fabricated cutout and must be sized precisely during counter construction.

Floor Model Griddles

Floor models (also called freestanding griddles) mount on integrated legs or a cabinet base and stand independently on the kitchen floor without a separate support table. A cabinet base provides enclosed storage for utensils, pans, and other supplies. Some floor models accept a refrigerated base for keeping burger patties, eggs, and prep ingredients directly below the cooking surface. Floor models are the choice for very large formats (60-inch and 72-inch widths) and institutions where volume demands a dedicated, anchored cooking station.

Commercial Griddle Size Guide: 12", 24", 36", 48", 60", 72"

Griddle width is one of the most consequential purchasing decisions. Too small creates a production bottleneck during peak hours; too large wastes gas and cleaning time. Match width to your peak production volume, not your average.

A useful planning rule: allow roughly 10 to 12 inches of griddle width per active cooking zone, and budget for the number of items you need to hold simultaneously at peak service. A 24-inch griddle gives you two active zones. A 36-inch gives you three, and so on.

Width	Zones	Typical BTU (gas)	Best Operation Type
12 inch	1	20,000 to 30,000	Concession stand, hot dog cart, add-on capacity
24 inch	2	40,000 to 60,000	Small cafe, food truck, coffee shop breakfast, single cook
36 inch	3	60,000 to 90,000	Diner, fast-casual burger, medium-volume breakfast, table top gas griddle applications
48 inch	4	90,000 to 120,000	High-volume diner, ghost kitchen multi-protein line, smash burger operation
60 inch	5	120,000 to 150,000	Large institutional cafeteria, hotel breakfast station, stadium concession
72 inch	6	150,000 to 180,000	High-volume cafeteria, multi-cook institutional line

The 24-inch format is the most common starting point for food trucks and small-footprint operations. A single experienced cook can manage a 24-inch surface at full capacity during moderate service. The 36-inch is the workhorse of the independent diner: large enough to run multiple menu items simultaneously, small enough to fit most cook lines. For a thorough breakdown of the 48-inch format, see the 48-inch commercial griddle buying guide.

A 36 inch flat top grill with three thermostatic zones covers most restaurant applications without the overhead of a 48-inch unit. A 24-inch thermostatic unit handles most food truck menus with room to spare, and a table top gas griddle in the 24-inch class is the logical first step for operations testing a new menu concept.

Stainless Steel Construction

Every commercial-grade griddle uses stainless steel for the housing, controls assembly, splash guards, and frame. The standard grade for most foodservice equipment is 430 stainless steel for interior panels and non-contact surfaces, with 304 stainless on exterior-facing surfaces and food-contact zones where it is specified.

304 stainless offers better corrosion resistance due to its higher nickel content (8 to 10 percent nickel versus less than 1 percent in 430). In a griddle context, 304 stainless on splash guards and the front panel resists grease-accelerated corrosion in environments where the surface sees constant moisture and heat cycling. Welded seams rather than riveted or crimped joints prevent grease infiltration and bacterial harborage points.

For a full breakdown of stainless grades, NSF requirements, and construction standards for commercial griddles, see the commercial stainless steel griddle complete guide.

Charbroiler Griddle Combos and Grill-Griddle Setups

Many operations benefit from having both a flat griddle surface and an open-grate charbroiler on the same cook line. The charbroiler delivers grill marks, char flavor, and fat-draining radiant heat for steaks, chicken, and fish. The griddle handles smash burgers, eggs, pancakes, sandwiches, and items that need flat-surface contact cooking.

Combo units that integrate a charbroiler section and a griddle section in a single frame are available and save the footprint cost of two separate units. They are particularly effective in small kitchens and food trucks where a commercial grill and griddle need to coexist without consuming two separate positions on the line.

A gas griddle grill combo allows one cook to manage the full protein menu from a single station. A burger gets smashed on the griddle side while a chicken breast takes char on the grill side, both coming up at the same time. The operational efficiency gain is real, especially for single-cook operations.

For a complete guide to combo configurations, space-saving layouts, and which operations benefit most from the combo format, see the grill-griddle combos guide. Browse the full combo selection at charbroilers and griddles collection.

The Best Commercial Griddles for Restaurants, Food Trucks, and Diners

Atosa is the primary brand carried by The Restaurant Warehouse for commercial griddles. The ATMG (manual gas) and ATTG (thermostatic gas) series cover the full range of sizes from 24 to 48 inches, in both natural gas and LP propane configurations. All models carry NSF, ETL, and CSA certifications and are built to commercial kitchen standards with stainless steel construction. The ATMG series uses a 3/4-inch polished steel cooking plate. The ATTG series uses a 1-inch polished steel plate for greater thermal mass and superior batch-cooking performance.

All Atosa griddles connect via a 3/4" NPT gas fitting. Natural gas models operate at 4" W.C. manifold pressure; LP models operate at 10" W.C. manifold pressure. Units require installation under a Type I ventilation hood and must be level for proper grease flow and even cooking performance.

For food truck setups and mobile catering configurations, see the food truck grill guide for layout and BTU sizing advice specific to mobile operations.

Atosa ATMG Series (Manual Gas) -- 3/4" Plate, 30,000 BTU per Burner

The ATMG series uses manual valve controls with individual zone knobs. It is the right choice for operations with experienced staff and consistent menu requirements where thermostatic cycling is unnecessary overhead. Each burner delivers 30,000 BTU/hr. The 3/4-inch plate is agile: faster to preheat and more responsive to valve changes than the thicker ATTG plate, making it ideal for high-heat searing applications and active multi-zone management.

Model	Gas Type	Burner Count	BTU per Burner	Total BTU	Plate Thickness	Dimensions (W x D x H)	Control Type
ATMG-24-NG	Natural Gas	2	30,000	60,000	3/4"	24" x 28.6" x 15.2"	Manual
ATMG-24-LP	LP Gas	2	30,000	60,000	3/4"	24" x 28.6" x 15.2"	Manual
ATMG-36-NG	Natural Gas	3	30,000	90,000	3/4"	36" x 28.6" x 15.2"	Manual
ATMG-36-LP	LP Gas	3	30,000	90,000	3/4"	36" x 28.6" x 15.2"	Manual
ATMG-48-NG	Natural Gas	4	30,000	120,000	3/4"	48" x 28.6" x 15.2"	Manual
ATMG-48-LP	LP Gas	4	30,000	120,000	3/4"	48" x 28.6" x 15.2"	Manual

All ATMG models feature a 3/4-inch polished steel cooking plate, stainless steel exterior, rear-mounted grease trough, and front-pull grease drawer. Gas connection: 3/4" NPT. NG manifold pressure: 4" W.C. LP manifold pressure: 10" W.C. NSF, ETL, and CSA certified.

Atosa ATTG Series (Thermostatic Gas) -- 1" Plate, 25,000 BTU per Burner

The ATTG series pairs snap-action thermostatic controls with a 1-inch polished steel plate. The added plate mass creates a larger thermal reserve, providing better resistance to temperature collapse when batches of refrigerated or frozen product hit the surface simultaneously. Each burner delivers 25,000 BTU/hr; the lower BTU-per-burner figure relative to the ATMG reflects the slower thermal cycling requirements of a denser plate. This is the recommended choice for operations with variable menus, varied staff skill levels, or any situation where holding a precise zone temperature matters throughout service.

Model	Gas Type	Burner Count	BTU per Burner	Total BTU	Plate Thickness	Dimensions (W x D x H)	Control Type
ATTG-24-NG	Natural Gas	2	25,000	50,000	1"	24" x 28.6" x 15.2"	Thermostatic
ATTG-24-LP	LP Gas	2	25,000	50,000	1"	24" x 28.6" x 15.2"	Thermostatic
ATTG-36-NG	Natural Gas	3	25,000	75,000	1"	36" x 28.6" x 15.2"	Thermostatic
ATTG-36-LP	LP Gas	3	25,000	75,000	1"	36" x 28.6" x 15.2"	Thermostatic
ATTG-48-NG	Natural Gas	4	25,000	100,000	1"	48" x 28.6" x 15.2"	Thermostatic
ATTG-48-LP	LP Gas	4	25,000	100,000	1"	48" x 28.6" x 15.2"	Thermostatic

All ATTG models feature a 1-inch polished steel cooking plate, stainless steel housing, front-pull grease drawer, and snap-action thermostatic controls on each independent zone. Gas connection: 3/4" NPT. NG manifold pressure: 4" W.C. LP manifold pressure: 10" W.C. NSF, ETL, and CSA certified.

Browse the full Atosa griddle lineup at Atosa griddles collection.

Propane vs Natural Gas Commercial Griddles

Both propane and natural gas deliver combustion heat to a gas griddle, but they are not interchangeable without conversion. Understanding the differences prevents installation errors and ensures the unit performs to its rated specifications.

Natural gas is a methane-rich gas distributed through municipal or building supply lines at low pressure. It is the lowest operating cost fuel in most US markets. Natural gas griddles use larger orifice jets sized for the lower energy density of methane. A natural gas unit cannot run on propane without an LP conversion kit because the jet sizing will cause the burner to operate rich (too much gas for the available air), resulting in yellow flames, carbon buildup, and potentially dangerous conditions.

Liquid propane (LP) is compressed and stored in tanks. Propane has a higher energy content per cubic foot than natural gas (approximately 2,500 BTU/cubic foot for propane versus 1,000 BTU/cubic foot for natural gas), so LP jets are sized smaller to compensate. A propane griddle run on natural gas will operate lean, producing weak, wavering flames and significant underperformance. All Atosa ATMG and ATTG models are offered in both NG and LP configurations from the factory. LP conversion kits are also available for field conversion if your fuel supply changes.

Key practical differences for food trucks and mobile operations: Propane tanks are portable and can be stored in a vented exterior compartment. Standard propane tank sizes for food truck griddle use are 20 lb and 100 lb cylinders for all-day high-volume service. Natural gas requires a fixed plumbed connection and is not practical for mobile use.

Factor	Natural Gas (NG)	Propane (LP)
Energy content	~1,000 BTU/cubic foot	~2,500 BTU/cubic foot
Manifold pressure (Atosa)	4" W.C.	10" W.C.
Installation requirement	Fixed gas line + licensed tech	Tank + regulator, portable
Best application	Permanent restaurant installation	Food truck, catering, no gas line
Operating cost	Lower in most US markets	Higher per BTU, varies by region
Interchangeable with other fuel?	No (requires LP conversion kit)	No (requires NG orifice kit)

Browse propane-configured griddles at propane griddles collection and natural gas models at natural gas griddles collection.

Commercial Griddle Cleaning and Maintenance

A griddle that is cleaned consistently cooks better, lasts longer, and poses fewer safety risks. Grease buildup on the plate creates hot spots. A full grease drawer is a fire hazard. A badly carbonized surface transfers burnt flavors to food. Maintenance is not optional; it is part of operating the equipment correctly.

Daily Cleaning

After each service, while the griddle surface is still warm (not scorching hot), use a flat-edge griddle scraper to push all food debris and accumulated grease toward the trough. Work in straight strokes parallel to the burner direction to avoid cross-contamination of cooking zones. Empty the grease drawer. Wipe the warm surface with a folded cloth dampened with clean water to remove residual grease film. For steel plates, finish with a very thin coat of neutral cooking oil to protect the seasoning layer until the next service.

Deep Cleaning and Bricking

When carbonized grease layers accumulate on a steel plate, they create uneven heating and affect food quality. Bricking removes these deposits. Reduce the plate to a warm cleaning temperature (250 to 300 degrees F), scrape the entire surface, apply a small amount of oil or approved griddle liquid to lubricate, then use a griddle brick with a holder, working back to front with even pressure. The abrasion lifts carbonized deposits without damaging the steel. After bricking, scrape thoroughly, collect and remove the slurry, wipe clean, and apply a fresh light oil film to protect the steel. For a step-by-step process, see the bricking the griddle guide.

Seasoning

A properly seasoned steel plate is naturally non-stick and resists rust. For a new plate, wash with mild detergent, rinse thoroughly, and dry completely. Bring the plate to temperature gradually (low-to-mid first, not full heat). Apply a thin layer of high-smoke-point oil across the surface and allow it to polymerize as the plate heats. Wipe off excess and repeat the coating cycle several times until the surface darkens evenly. Daily maintenance oil application after cleaning maintains the seasoning without requiring a full re-season.

Weekly and Periodic Inspection

Check gas connections for leaks using a soap solution applied to all fittings. Verify thermostat accuracy with an infrared thermometer: set the dial to 350 degrees F and check the actual surface temperature in three zones. A deviation of more than 15 degrees F suggests the thermostat needs calibration or service. Inspect the grease trough for buildup in hard-to-scrape corners. Check the pilot flame (if applicable) for proper size and color (steady blue flame with minimal yellow tipping).

For a full commercial griddle cleaning protocol, see how to clean a commercial griddle.

Where to Buy Commercial Griddles

The Restaurant Warehouse sources commercial griddles direct from manufacturers and passes the savings through to operators. There are no retail markups, no middleman tiers, and no hidden fees on shipping. The result is wholesale-level access to the same professional-grade equipment that outfits institutional kitchens, chain restaurants, and food service operations across the country.

The full griddle catalog is available at griddles collection. Atosa-specific models, including both the ATMG and ATTG series in all sizes and fuel configurations, are listed at Atosa griddles. Fuel-specific collections are at propane griddles, natural gas griddles, and electric griddles. Thermostatic-control models are at thermostatic griddles.

If you are deciding between the ATMG and ATTG, between manual and thermostatic, or between a 24-inch and a 36-inch unit, the product pages include full specifications, dimensions, BTU ratings, and certification details to support a confident purchase decision.

Frequently Asked Questions

What is a commercial griddle?

A commercial griddle is a heavy-duty flat-top cooking surface designed for continuous, high-volume use in professional kitchens. It consists of a thick steel, chrome, or composite cooking plate heated from below by gas burners or electric elements, mounted in a stainless steel housing with grease management, splash guards, and temperature controls. Commercial griddles are rated for all-day service and carry NSF, ETL, or CSA certifications for safety and sanitation compliance.

What is the difference between a gas griddle and an electric griddle?

A gas griddle uses natural gas or propane burners beneath the plate and heats up quickly with responsive, instant control. Electric griddles use embedded resistance elements that deliver more uniform heat distribution and tighter temperature consistency but require 208V or 240V electrical circuits. Gas is preferred in most high-volume commercial kitchens for speed and cost. Electric is preferred where gas is unavailable, where temperature uniformity is critical, or where ventilation codes restrict gas equipment.

How thick should a commercial griddle plate be?

For most restaurant and diner applications, a 3/4-inch plate provides the right balance of heat retention, recovery speed, and preheat time. For high-volume operations cooking from frozen, a 1-inch plate is the better choice. Light-duty or intermittent-use operations (cafes, concessions) can work with a 1/2-inch plate. Plates below 3/8 inch are not suitable for continuous commercial use.

How many BTUs do I need for a commercial griddle?

Plan for 30,000 BTU per 12 inches of cooking width as a baseline. A 24-inch griddle needs 60,000 BTU total. A 36-inch unit needs 90,000 BTU. A 48-inch unit needs 120,000 BTU. High-output models offer 40,000 to 45,000 BTU per 12-inch zone for faster recovery when cooking frozen product. More BTU benefits from a thicker plate; a thin plate with excessive BTU creates hot spots rather than faster cooking.

What size griddle do I need for a food truck?

A 24-inch propane griddle is the standard starting point for food trucks. It gives one cook two temperature zones and enough surface to run a focused menu (burgers, sandwiches, breakfast items) during peak service without overwhelming a limited electrical or propane budget. If the menu includes multiple protein types or high simultaneous volume, a 36-inch unit is feasible in a larger truck with sufficient propane capacity and ventilation hood coverage. See the food truck grill guide for full setup guidance.

What size griddle do I need for a diner?

A full-service diner running breakfast, lunch, and dinner typically needs a 36-inch or 48-inch griddle depending on seat count and peak cover volume. A 36-inch unit with thermostatic controls handles up to approximately 80 to 100 covers per service for a standard diner menu. A 48-inch unit is appropriate for higher-volume operations or diners where the griddle handles the majority of menu items. For very high-volume diners with two cooks on the line, a 48-inch or 60-inch unit gives each cook their own dedicated zones.

What is the difference between natural gas and propane griddles?

Natural gas and propane griddles use different jet orifice sizes and supply pressures and cannot be interchanged without conversion. Natural gas runs at lower pressure with larger jets for methane's lower energy density. Propane runs at higher pressure with smaller jets for propane's higher energy density. On Atosa griddles, NG manifold pressure is 4" W.C. and LP manifold pressure is 10" W.C. The BTU output of a correctly set up NG or LP griddle is essentially the same. Propane is required for food trucks and any installation without a gas supply line.

What is the difference between manual and thermostatic controls?

Manual controls adjust gas flow without feedback, relying on the cook's skill to manage temperature. Thermostatic controls include a temperature probe and automatically cycle the burner to maintain a set temperature within plus or minus 20 to 30 degrees F (snap-action) or plus or minus 5 to 10 degrees F (modulating). Thermostatic controls are recommended for operations with varied menus and mixed staff skill levels. Manual controls are preferred by experienced operators who want direct, unmediated heat adjustment and active zone management.

What is the best griddle for smash burgers?

A stainless steel flat top grill with a 3/4-inch or 1-inch steel plate and high BTU output per zone is the ideal setup for smash burgers. The technique requires loading multiple cold or frozen patties simultaneously and smashing them against a very hot surface, which demands rapid temperature recovery. A 36-inch or 48-inch manual or thermostatic gas griddle with 30,000 BTU per zone handles a smash burger production line effectively. The Atosa ATMG-36 and ATTG-36 are both well-suited to this application.

What is the best commercial griddle brand for value?

For operators who want reliable, commercial-certified performance at a fair price, Atosa is the clear value leader. Atosa griddles carry full NSF, ETL, and CSA certifications and are built to commercial kitchen standards with stainless steel construction throughout. The ATMG and ATTG series cover every common size from 24 to 48 inches in both natural gas and propane configurations, and are available at true wholesale pricing through The Restaurant Warehouse without retail markup.

How do I clean a commercial griddle?

After each service, scrape the warm surface clean with a flat-edge scraper, pushing debris to the grease trough. Empty the grease drawer. Wipe the surface with a damp cloth and apply a thin oil coat for steel plates. For heavy carbonized buildup, brick the surface at low heat using a pumice griddle brick and water, then scrape, rinse, dry, and re-season. Never use cold water on a hot plate (thermal shock can warp or crack the steel). See the full protocol at how to clean a commercial griddle.

What is a flat top grill restaurant?

A flat top grill restaurant (also called a griddle restaurant) is any foodservice concept that centers its cooking around a flat-top griddle surface rather than open-grate grills or other cooking equipment. Classic American diners, smash burger concepts, breakfast-all-day cafes, and teppanyaki restaurants are all flat top grill restaurant formats. The griddle's versatility in handling eggs, pancakes, burgers, cheesesteaks, vegetables, and proteins across all dayparts makes it the logical anchor for a wide range of menu concepts.

Why does my griddle have hot and cold spots?

Hot and cold spots are caused by the way heat travels from the burners into the plate and then laterally through the steel. Directly above each burner, the plate recovers fastest and runs hottest. Between burner centers, the plate depends entirely on lateral conduction through the steel to equalize temperature. On thin-plate griddles, that lateral conduction is limited, so pronounced hot stripes form above each burner with cooler bands between them. Thicker plates (3/4 inch or 1 inch) spread energy more effectively, reducing peak-to-trough temperature differences. Additional causes include carbon buildup on the plate surface, which acts as an insulator and creates localized cool spots, and uneven burner output from partially clogged orifices or a flame that has drifted off calibration.

Is a 1-inch plate always better than a 3/4-inch plate?

Not always. A 1-inch plate carries more thermal mass, which provides better resistance to temperature collapse when batches of cold or frozen product hit the surface simultaneously. For sustained batch cooking, frozen-patty production, and high-volume continuous service, the 1-inch plate is the stronger choice. However, a 3/4-inch plate is more agile: it preheats faster, responds more immediately to valve changes, and suits operations where the cook actively manages multiple zones at different temperatures throughout service. For a smash burger operation where the cook controls heat manually and rotates product constantly, the faster-responding 3/4-inch plate on the Atosa ATMG series can outperform the heavier ATTG plate in skilled hands. Match the plate to your specific workflow rather than always defaulting to thicker.

Why would a manual griddle outperform a thermostatic griddle for high-volume burgers?

Thermostatic controls cycle the burner down when the plate reaches the set temperature target. During a heavy smash burger load, the cook wants the surface to stay aggressively hot through the entire sear. A snap-action thermostat that reads the plate temperature and cycles the burner off at the set point works against that requirement: the thermostat is designed to prevent the very heat spike the cook is trying to sustain. A manual griddle with the valve open fully gives the cook complete authority to hold maximum output throughout the batch. The skill is in reading the surface and managing zones directly, which an experienced burger cook can do faster and more accurately than a thermostat cycling on a fixed logic. Thermostatic controls add value when consistency across service periods and across different staff members matters more than peak searing temperature.

Why does my griddle's flame look yellow instead of blue?

A yellow or orange flame indicates incomplete combustion, meaning the burner is not getting sufficient air to fully combust the gas. The most common causes are clogged burner ports (food debris or grease blocking the small holes in the burner), a misadjusted air shutter on the burner venturi, or a gas supply problem. If all burners on the griddle show yellow flame, the issue is likely at the gas supply level: undersized piping, a pressure drop from simultaneous demand by nearby equipment, or a regulator set below the correct manifold pressure (4" W.C. for natural gas, 10" W.C. for LP on Atosa units). If only one burner shows yellow flame, that burner's ports or air shutter are the likely culprit. Yellow flame also produces soot, which deposits on the underside of the plate and reduces heat transfer efficiency. Address the combustion issue before it compounds into a plate performance problem.