Commercial Kitchen Company stocks one of Australia’s largest ranges of commercial griddles and hotplates — from compact benchtop plates for cafés through to wide plates built into a restaurant cooking line. Searing steaks, smashing burgers or running a breakfast egg section, the job is the same: hold surface temperature and recover fast, shift after shift.
We carry Waldorf, Goldstein, Trueheat, Roband and Mercury. Plates are supplied as benchtop units, on leg stands, or on a cabinet or refrigerated base in a modular suite, in smooth, ribbed or chrome finishes, gas or electric. The buying guide below walks through width, fuel and plate choice.
Both showrooms are open to the public — call 1300 CKC 000 to check what is on the floor. SilverChef finance is available on eligible equipment.
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A griddle is one of the highest-throughput pieces on a cooking line — burgers, eggs, steaks, sandwiches and vegetables all cross it during service. The decisions that matter are plate width, fuel, surface material and how the plate is mounted.
Griddle plates follow a fairly standard set of widths. Narrow plates around 450mm to 600mm suit cafés and small restaurants running a single section. 900mm is the workhorse width for full-service restaurants and pubs. 1200mm plates are for high-volume burger, steakhouse and diner service, where several orders sit on the plate at once. Benchtop plates run smaller again and are usually sized to sit beside a toaster or salamander on a café bench. Size the plate to your busiest twenty minutes, not your average one.
Gas griddles are the cooking line standard — fast recovery after each batch, lower running costs where mains gas is available, and the responsiveness chefs expect for steak work. Electric griddles avoid gas valve maintenance, can go into venues with no gas connection, and hold temperature more precisely for delicate items like crepes and eggs. Small benchtop electric plates typically run on a standard single-phase outlet; wider plates and floor models generally need a dedicated circuit or three phase, so confirm the connection before you order.
Mild or stainless steel plate is the standard and suits most kitchens — thick plate holds heat through a rush and takes daily scraping. Chrome mirror plate is a factory option on several ranges: it cleans without scrubbing and reduces flavour transfer between dishes, which matters in a fish-then-steak workflow. Polished steel shows up at the benchtop end. Plate thickness is worth asking about, because a thicker plate recovers more evenly under a heavy load. Ask us to price the plate option against the standard plate on the model you are considering.
Smooth plates handle most commercial cooking — burgers, eggs, fish, pancakes, sandwiches. Ribbed plates deliver a chargrilled sear on steaks, chicken and vegetables, and are a factory option on several ranges. Combination plates, half smooth and half grooved, are not something we stock; where a kitchen needs both finishes the usual answer is a smooth griddle running alongside a separate chargrill.
Modular griddles are supplied as benchtop units, on an open leg stand, on a cabinet base, or over a refrigerated base. Benchtop suits a café or a tight line. Leg stands give clearance for cleaning underneath. Cabinet and refrigerated bases turn the griddle into storage and are the usual choice when it sits in a run of matched modular equipment, where deck heights and widths need to line up.
Look for a thermostatic burner or element control rather than a simple on-off, a grease trough and removable drawer big enough for a full shift, splash guards on the sides you need them, and flame failure protection on gas. Confirm the canopy above will cover the plate and that your access path fits the unit.
Waldorf covers most of the range across bench, leg-stand, cabinet-base and refrigerated-base builds, gas or electric, with chrome and ribbed plates as factory options. Goldstein griddles are specified by plate size, and many are supplied as a griddle over a gas or fan-forced oven. Trueheat supplies griddle plates with matching stands. Roband covers the benchtop end with griddles and griddle toasters, and Mercury supplies mild steel plates on welded enclosed stands.
We have specified griddles into restaurants, hotels, clubs, cafés and high-volume venues for 35 years. Both showrooms are open to the public — call 1300 CKC 000 first and we will tell you which griddles are on the floor, because what is on display changes. SilverChef finance is available on eligible equipment, with weekly payment plans. Delivery, installation arrangement, and gas or electrical connection can be quoted alongside the equipment.
A griddle has a smooth flat cooking surface — ideal for burgers, eggs, pancakes, sandwiches, fish, and anything that benefits from full-contact cooking. A chargrill has slatted grates over open flame — for steaks and items needing distinct char marks plus flavour from rendering fat. A hotplate is the Australian term for griddle, often used interchangeably.
Smooth plates handle most commercial cooking — burgers, eggs, fish, pancakes, sandwich press work. Ribbed plates deliver chargrilled sear marks on steaks, chicken, and vegetables, and are available as a factory option on the Waldorf 800 Series and Bold griddles. We don't stock half-smooth, half-grooved combination plates — venues serving both styles usually run a smooth griddle alongside a separate chargrill.
Gas griddles dominate the cooking line — faster recovery, chef-preferred response, lower running costs with mains gas. Electric griddles are cleaner to maintain, install easier (no gas), and offer better temperature precision for delicate items like crepes. Most full-service restaurants run gas; most cafés and ghost kitchens run electric.
Chrome mirror plate is a factory option on the Waldorf 800 Series and Bold griddles. The hardened chrome surface prevents flavour transfer between dishes — so cooking fish at midday doesn't taint the steak at dinner service — cleans without scrubbing, and looks better through a kitchen window. It costs more than the standard 20mm plate. Tell us which model you are pricing and we will quote both so you can compare the difference on your unit rather than on a rule of thumb.
After each service: scrape with a griddle scraper, wipe with grill cloth, season mild steel surfaces with light oil. Daily deep-clean: griddle stones or specialty cleaning pads on chrome — never abrasive scourers. Weekly: clean grease wells, check thermostat accuracy. Annually: certified gas/electrical service. Never use water on hot griddle surfaces — causes warping.
Yes — Commercial Kitchen Company partners with SilverChef for equipment finance on eligible equipment. SilverChef offers weekly payment plans designed around hospitality cash flow. Tell us which griddle you are after when you request a quote and we will confirm what applies, and quote delivery and gas/electrical connection alongside it.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
