Commercial Griddles
Choose a griddle by cooking width (24″ for a café or truck, 36–48″ for a breakfast line, 60″+ for high volume), fuel (gas recovers heat faster; electric gives a more even surface), and heat control (thermostatic holds a set temperature; each thermostat runs a ~12″ zone). Every griddle needs a Type I grease hood.
Deciding? Compare gas vs. electric griddles and the model-number decoder.
Compare commercial flat-top griddles across every brand by the specs that matter — fuel, cooking width, and heat output. Filter to what fits your line and hood, then compare on build, not marketing. Total BTU, burner count, and price are shown where the manufacturer or a dealer publishes them.
Commercial griddles: buying guide
A flat-top griddle is the breakfast-and-burger workhorse of the line, chosen by cooking width, fuel, and heat control. It is a grease-and-flame cooking source, so it sits under a Type I hood. Here is how to read the 171 models above.
Width and cooking zones
Griddle width is measured side-to-side and sets how many cooks share the surface. A 24″ unit suits a café, food truck, or prep-station add-on; 36–48″ is the diner/breakfast-line workhorse; 60–72″ runs high volume. Each thermostat typically controls a ~12″ zone, so a 48″ griddle with four thermostats holds four surface temperatures at once.
Gas or electric
Gas recovers heat faster and is cheaper to run where a gas line exists; electric gives a more even surface temperature and suits kitchens where a gas hookup isn’t practical. Both still need a grease hood. This page lists fuel type where the manufacturer states it.
Plate, thermostat, and burners
Thermostatic controls hold a set temperature (better for eggs and delicate items); manual controls are simpler and cheaper. We show total BTU and burner count only where the manufacturer publishes them, rather than infer them from the model number.
Ventilation and code
A griddle must sit under a Type I grease hood with the overhang your mechanical code requires. NSF-listed models carry a smooth, cleanable cook surface and splash guards. Confirm the hood and clearances with the authority reviewing your plans.
How the brands compare
Fuel, width range, and street-price range for the brands with the most griddles here — a starting point, not a substitute for checking the specific model’s spec sheet.
| Brand | Models | Fuel | Width range | Street price |
|---|---|---|---|---|
| Star | 55 | Electric / Gas | 15–72″ W | — |
| Vulcan | 31 | Electric / Gas | 24–72″ W | $4,352–$13,625 |
| Southbend | 27 | Gas | 18–60.8″ W | — |
| Garland | 20 | Electric / Gas | 12–60″ W | — |
| Atosa | 13 | — | 24–60″ W | $839–$4,637 |
| Vollrath | 12 | Electric / Gas | 14.2–72″ W | — |
| Sapphire | 7 | Gas | 16–60″ W | $513–$1,250 |
| Migali | 6 | — | 24–48″ W | — |
Frequently asked questions
What size commercial griddle do I need?
Count cooks and zones. One cook needs about 24–36″; a breakfast line 36–48″; high volume with several hold-temperatures 60″+. Each thermostat typically controls a 12″ zone, so a 48″ griddle with four 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 a more even surface temperature and is common where a gas hookup or hood isn't practical. Both still need a grease hood. This page lists fuel type where the manufacturer states it.
Thermostatic or manual controls?
Thermostatic controls hold a set surface temperature and are better for eggs and delicate items; manual (valve) controls are simpler and cheaper and fine for burgers and general line cooking. Many griddles split the plate into zones so you can run both hot and moderate areas at once.
Does a griddle need a hood?
Yes. A griddle is a grease-and-flame cooking source and must sit under a Type I grease hood with the overhang your mechanical code requires. Confirm hood sizing with the authority reviewing your plans.
What does the street price include?
Where shown, the price is the lowest legitimate published price from an online dealer we track for that exact model — equipment only. It excludes freight, the gas or electrical hookup, and the hood. Many models have no published online price and show "check dealer pricing."
About this data
Last verified: August 2026. Specs are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn't published we leave it blank rather than guess.
Methodology: every griddle model is compared on the same set of specifications, and dimensions are checked (for sinks, overall width must exceed the combined bowl widths) — figures that fail validation are corrected from the manufacturer model number or omitted. “Street price” is the lowest legitimate published price we've found and can change.
Sourcing: product specs come from the manufacturer; regulatory statements link to the source (e.g. the FDA Food Code and NSF). Code requirements vary by jurisdiction — confirm with the authority reviewing your plans.
Disclosure: FoodServiceNerd is vendor-neutral and free to use. Some “where to buy” links may be affiliate links — we may earn a commission at no cost to you, and it never changes what we list or how we rank it. We don't sell equipment ourselves.
Editorial: compiled and reviewed by the FoodServiceNerd equipment desk (about us). Spot an error? Tell us and we'll correct it.