Commercial Griddles
Which size is right?
Griddles are sold by cooking width (side-to-side). Which is right depends on how many cooks share the surface and how many temperature zones you need:
| Countertop 24″ | 24″ side-to-side handles one or two cooks; right for a café, food truck, or a prep-station add-on. |
| 36″–48″ | The workhorse width for a diner or breakfast line — two to three cooks, eggs on one zone and pancakes on another. |
| 60″–72″ | High-volume line; multiple thermostat zones so you hold several surface temps at once. |
Health-department & code relevance
A griddle is cooking equipment, so the health-department questions are about the hood and clearances, not the griddle itself: it must sit under a Type I grease hood, and NSF-listed models carry a smooth, cleanable cook surface and splash guards. Confirm your local mechanical code's hood-overhang requirement before you set the line.
Common questions
What size commercial griddle do I need?
Count cooks and zones. One cook → 24–36″; a breakfast line → 36–48″; high volume with several hold-temps → 60″+. Each thermostat typically controls a 12″ zone, so a 48″ griddle with 4 thermostats lets you run four surface temperatures at once.
Gas or electric griddle?
Gas recovers heat faster and is cheaper to run where gas is available; electric gives more even surface temperature and is common where a gas hookup or hood isn't practical. Both still need a grease hood.
Related categories
Where to buy
These are sold through independent dealers — we don't sell equipment.
Find dealers near you