Key Takeaways
- Griddles have a flat, smooth surface that provides even heat—ideal for breakfast items, burgers, and stir-fry dishes.
- Grills/charbroilers have raised grates that leave sear marks and allow fat to drip away—perfect for steaks, vegetables, and smoky flavors.
- Griddles are better for delicate, small, or fast-cooking foods like eggs, pancakes, and tortillas.
- Grills are best for high-heat cooking, searing, and imparting a charred or flame-cooked flavor to meat and vegetables.
- Griddles are easier to clean and maintain, while grills may require deeper cleaning and have more uneven heat zones.
- Commercial kitchens often use both, depending on menu needs; some ranges combine both cooking surfaces.
- Choosing between the two depends on your menu, kitchen setup, fuel source, and desired cooking results.
If you’ve ever wondered whether a griddle or grill is better for your kitchen — you’re not alone. Though these two cooking surfaces are often used side-by-side in restaurants and backyard barbecues, they offer very different cooking experiences and results.
From cooking surface design to heat distribution, versatility, and food flavor, the griddle and grill are built for different purposes. This guide breaks down the real differences between the two so you can choose the right one for your menu, cooking style, or commercial kitchen setup.
What Is a Griddle?
A griddle is a broad, flat metal cooking surface—most often made from stainless steel, cast iron, or chrome-plated steel—engineered to heat evenly from edge to edge. Unlike cooking methods that rely on open flames or raised grates, food on a griddle cooks directly on the smooth, heated plate. This gives operators precise control over temperature and browning while allowing multiple menu items to cook simultaneously.
Because of their speed, consistency, and versatility, griddles are a core piece of equipment in diners, cafés, food trucks, hotels, and high-volume restaurant cook lines. They handle everything from delicate items like eggs to high-demand staples like burgers during busy service periods.
Key Characteristics of a Commercial Griddle
Commercial griddles are defined by consistency, speed, and surface area. When a kitchen needs to cook many items at once—quickly and predictably—the griddle is often the most efficient solution.
Core Characteristics
| Key characteristic | What it means in practice | Operational benefit |
|---|---|---|
| Smooth, flat cooking surface | Full surface contact between food and steel plate | Uniform browning and predictable results |
| Gas or electric heating | Heat generated evenly beneath the plate | Stable temperatures during rush periods |
| Extreme menu versatility | One surface supports many menu categories | Fewer specialty appliances required |
| Even heat distribution | Minimal hot/cold spots edge to edge | Consistent quality across the entire cooktop |
| Built-in grease management | Runoff flows into troughs or gutters | Cleaner station and faster close-down |
What a Griddle Cooks Best (By Menu Category)
| Menu category | Typical griddle items | Why the griddle excels |
|---|---|---|
| Breakfast | Pancakes, eggs, bacon, sausage, hash browns | Flat contact ensures even cooking and fast flipping |
| Lunch | Burgers, grilled cheese, quesadillas, tortillas | Large surface supports high sandwich throughput |
| Dinner | Burgers, vegetables, stir-fry, proteins | Consistent heat supports batch cooking |
| Late-night / snacks | Melts, wraps, flatbreads | Quick recovery keeps tickets moving |
| High-volume batches | Bacon strips, patties, vegetables | Uninterrupted surface maximizes output |
Why Even Heat Matters So Much
Unlike burners or grates, a griddle plate acts as a thermal mass:
- Heat spreads laterally across the steel
- Cold food causes minimal temperature drop
- Recovery is fast and predictable
This makes griddles especially valuable in QSRs, diners, breakfast concepts, cafeterias, and high-volume restaurants, where consistency is more important than flame interaction.
Griddle vs Other Cooking Surfaces
| Cooking surface | Contact style | Heat consistency | Flavor profile | Best use |
|---|---|---|---|---|
| Griddle | Full contact | Very high | Neutral, even browning | High-volume flat cooking |
| Charbroiler | Raised grates | Moderate | Smoky, charred | Grilled proteins |
| Plancha | Full contact (very hot) | High | Clean, refined sear | Fine-dining searing |
| Open burner | Pan-based | Variable | Pan-dependent | Sauces, sauté, boiling |
Types of Griddle
A. Gas griddles
Burners heat the plate from below. Best for high-throughput lines and strong recovery (back-to-back orders). Includes countertop gas units and floor model gas griddles.
1. Vulcan VCRG36-T1 — 36" Countertop Gas Griddle
Best Gas Griddle for High-Volume Breakfast Lines & Fast Recovery
⭐ Ratings: Recovery: 5/5 | Temp Control: 4/5 | Build Quality: 4.5/5 | Cleanability: 4/5 | Value: 4/5
The Vulcan VCRG36-T1 is a workhorse-style countertop gas griddle built for speed: it rebounds quickly after cold product hits the plate, helping keep ticket times steady during rushes.
Why It Works for High-Throughput Service
Gas griddles shine when you’re constantly loading product. The strong heat recovery helps maintain browning consistency across repeated batches—especially useful for bacon, burgers, pancakes, and breakfast sandwiches.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| Gas burner heat | Rapid heat transfer | Faster rebound between batches |
| Wide 36" plate | More simultaneous items | Higher throughput with fewer “waves” |
| Mechanical control | Simple, durable control scheme | Quick adjustments mid-rush |
| Grease management | Directs runoff to drawer | Cleaner surface, fewer flare-ups |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Strong recovery | Better consistency under heavy load | More ventilation needs | May require hood/clearances |
| High output | Handles peak breakfast volume | Hotter kitchen footprint | More ambient heat on the line |
| Simple controls | Easier training + fewer failures | Less “precision” than some electric | Slightly wider temp swings |
How to Decide If It’s Right for You
Choose this if your griddle is a primary production station (breakfast, burgers, high-cadence sauté/griddle menu). If you need ultra-tight thermostatic control for delicate items, look at electric.
B. Electric griddles
Electric elements heat the plate. Best for gas-restricted buildings and consistent thermostatic control. Includes countertop electric and floor model electric griddles.
1. Star-Max 536TGF — 36" Countertop Electric Griddle
Best Electric Griddle for Consistent Thermostatic Control & Quiet Kitchens
⭐ Ratings: Recovery: 4/5 | Temp Control: 5/5 | Build Quality: 4.5/5 | Cleanability: 4/5 | Value: 4/5
The Star-Max 536TGF is a steady, predictable electric griddle that’s easy to dial in—ideal when you want repeatable temps for eggs, grilled sandwiches, and consistent browning.
Why It Works in Gas-Restricted or Temp-Sensitive Setups
Electric griddles are often easier to permit in certain buildings and are great when your menu needs stable surface temps (less “runaway” heat and fewer spikes).
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| Thermostatic control | Maintains target surface temp | More consistent cook results |
| Even heat zones | Reduces hot/cool spots | Fewer “rotate items” habits |
| Smooth plate surface | Easier scrape-down | Faster resets between menu items |
| Front grease trough | Captures runoff | Cleaner station, fewer messes |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Excellent temp stability | Better repeatability across staff | Slower recovery vs high-output gas | May need pacing when slammed |
| Often easier install | Works in some gas-limited spaces | Electrical requirements | May need dedicated circuits |
| Quieter operation | Less burner noise | Less “instant heat” feel | Adjustments aren’t as immediate |
How to Decide If It’s Right for You
Choose this if consistency and permitting are top priorities, or you run a menu where precise surface temps matter. If you routinely load the plate with cold product during peak, gas may feel faster.
2. Vulcan HEG36E — 36" Countertop Electric Griddle
Best Electric Griddle for Simple Controls, Solid Build & Everyday Reliability
⭐ Ratings: Recovery: 4/5 | Temp Control: 4.5/5 | Build Quality: 4.5/5 | Cleanability: 4/5 | Value: 4.5/5
The Vulcan HEG36E is a practical electric griddle pick when you want straightforward operation, consistent heating, and a build that holds up in daily service without overcomplicating training.
Why It Works for Everyday Service
For many kitchens, the goal is “repeatable and dependable.” This style of electric griddle supports steady results for core griddle items—especially when multiple cooks rotate through the station.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| Thermostatic controls | Steadier temps | More consistent browning |
| Durable cook plate | Handles daily scraping | Less warping over time |
| Simple interface | Easy to train | Fewer user errors mid-rush |
| Grease management | Captures runoff | Cleaner station maintenance |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Straightforward operation | Faster training | Needs adequate power | May require electrical work |
| Consistent cooking | Fewer remakes | Not as fast as gas under extreme load | Potential pacing at peak |
| Strong value | Good performance per dollar | Less FOH-friendly than induction | More heat near unit than induction |
How to Decide If It’s Right for You
Choose this if you want a dependable electric griddle for standard service and you’re prioritizing simplicity + value. If you’re building an open-kitchen or FOH action station, induction may look cleaner.
What Is a Grill?
A commercial grill cooks food on raised metal grates—typically cast iron, stainless steel, or coated steel. The open spaces between the grates allow direct heat, flame, and smoke to reach the food, producing high-temperature searing, char marks, and smoky flavor.
Because grills can reach much higher temperatures than flat-top equipment and allow flame interaction, they are essential in steakhouses, barbecue restaurants, casual grill concepts, and outdoor or flame-forward kitchens.
Key Characteristics of a Commercial Grill
| Characteristic | How it works | Result on food |
|---|---|---|
| Raised grate cooking surface | Food rests on grates with open gaps | Airflow and flame contact |
| Direct heat & flame exposure | Flames and radiant heat rise through grates | Smoky aroma and caramelization |
| Very high operating temperatures | Grills run hotter than flat-tops | Fast searing and crust development |
| Distinct grill marks | Grates brand food at contact points | Signature steakhouse appearance |
| Grease-through design | Drippings fall away into trays or heat zones | Cleaner surface and enhanced flavor vapor |
Foods That Benefit Most From Grilling
| Food type | Examples | Why grilling excels |
|---|---|---|
| Beef & red meats | Steaks, burgers, lamb chops | High heat builds crust while locking in juices |
| Poultry | Chicken breasts, thighs, wings | Renders fat and crisps skin |
| Seafood | Salmon, swordfish, shrimp | Quick sear preserves moisture |
| Vegetables | Corn, peppers, onions, zucchini | Adds char and caramelized sweetness |
| Skewered items | Kebabs, satay, mixed grills | Even flame exposure on all sides |
Grill vs Griddle vs Plancha
| Equipment | Surface style | Heat interaction | Flavor profile | Best applications |
|---|---|---|---|---|
| Grill | Raised grates with gaps | Direct flame + radiant heat | Smoky, charred | Steaks, burgers, grilled proteins |
| Griddle | Smooth flat steel plate | Conductive contact heat | Neutral, even browning | Breakfast, sandwiches, batch cooking |
| Plancha | Flat plate (very high heat) | Conductive heat with intensity | Clean, refined sear | Seafood, fine dining, tasting menus |
Types of Grills on RestaurantSupply.com
RestaurantSupply groups “grills” mainly across charbroilers, sandwich/panini grills, contact grill toasters, hot dog roller grills, and salamander broilers within its broader grills & griddles/cooking equipment collections.
A. Countertop Gas Charbroilers
High-BTU, open-flame grilling for sear marks, char flavor, and fast recovery—a staple for burgers, steaks, chicken, and veg.
1. Empura Equipment ECB-24 — 24" Gas Charbroiler (4 Burners, 80,000 BTU)
Best Value Gas Charbroiler for Burger Lines, Food Trucks & Compact Stations
⭐ Ratings: Searing Power: 4.5/5 | Heat Recovery: 4.5/5 | Durability: 4/5 | Cleanability: 4/5 | Value: 4.5/5
The Empura ECB-24 is a straightforward, high-output countertop charbroiler that hits the sweet spot for busy kitchens that need real grill performance without a huge footprint.
Why It Works for Compact, High-Use Grilling
A 24" platform with multiple burners lets you run distinct heat zones (sear/finish/hold) while keeping the station tight and workable in smaller lines.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| 4 independent burners | Multiple heat zones | Faster pacing during rush |
| 80,000 BTU total | Strong heat output | Better browning & throughput |
| Cast iron grates | Heat retention + grill marks | More consistent searing |
| Stainless build | Easier wipe-down | Better day-to-day maintenance |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Strong output for size | Handles steady burger volume | Ventilation requirements | Hood/clearances may apply |
| Multiple zones | Better control mid-rush | Adds ambient heat | Hotter line environment |
| Solid value tier | Good cost/performance | Simpler controls | Less “fine” temp precision |
How to Decide If It’s Right for You
Choose this if you need a true charbroiler in a compact footprint for burgers, chicken, and vegetables. If you’re in a gas-restricted building, jump to electric charbroilers.
2. Montague Company UFLC-30R — 30" Gas Char-Broiler (95,000 BTU)
Best Heavy-Duty Gas Charbroiler for Continuous Use & Consistent Grate Performance
⭐ Ratings: Searing Power: 5/5 | Heat Recovery: 5/5 | Durability: 4.5/5 | Cleanability: 4/5 | Value: 4/5
The Montague UFLC-30R is built for kitchens that keep the grill lit all day—bumping up width and output to support higher volume and more reliable zone work.
Why It Works for All-Day Grill Menus
More width + high BTU capacity helps you keep searing lanes hot while running a secondary lane for finishing—reducing “pileups” at peak.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| High BTU output | Faster rebound after loading | Better ticket times at peak |
| Reversible grate design | Flexes for different products | Better control across proteins/veg |
| Commercial-grade build | Stands up to heavy cycles | Fewer downtime headaches |
| Radiant system | Supports even heat | More consistent char/marks |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Excellent recovery | Better rush performance | Higher gas/vent needs | More infrastructure planning |
| Larger working lane | Less congestion | Larger footprint | Needs counter space |
| Durable construction | Longer service life | Higher investment | Upfront cost vs value tier |
How to Decide If It’s Right for You
Choose this if grilling is a core production station (not occasional). If you’re mostly finishing or toasting, a contact grill/toaster may be a better fit.
B. Countertop Electric Charbroilers
Charbroiler-style grilling where gas is limited—often valued for consistent control and easier placement in certain facilities.
1. EmberGlo E2436 — 36" Electric Charbroiler (Countertop)
Best Electric Charbroiler for Even Heat & Steady Mid-Volume Grilling
⭐ Ratings: Temp Control: 4.5/5 | Consistency: 4.5/5 | Durability: 4/5 | Cleanability: 4/5 | Value: 4/5
The EmberGlo E2436 gives you a wider grill lane with electric operation—useful for facilities where gas is restricted but you still need grill-style output.
Why It Works in Gas-Restricted Kitchens
Electric can simplify install constraints, and this format focuses on stable cooking performance for burgers, chicken, and vegetables.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| 36" cooking width | More capacity per batch | Higher throughput per hour |
| Recessed heating design | Supports even heating | Fewer hot/cool surprises |
| Cast iron grate | Holds heat | Better browning consistency |
| Stainless construction | Easier cleaning | Faster end-of-shift resets |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| No gas line | Flexes placement options | Electrical requirements | May need dedicated circuit |
| Even performance | More consistent results | Can feel slower than gas | Recovery depends on load |
| Wide surface | More batch cooking | Higher upfront cost | Premium vs entry units |
How to Decide If It’s Right for You
Choose this if you need charbroiler-style output but can’t run gas. If your menu is mostly pressed sandwiches, a panini/contact solution is usually faster.
2. Star 5124CF — 24" Electric Charbroiler (Heavy Duty Countertop)
Best Electric Charbroiler for Durability, Clean Access & Tight Grill Stations
⭐ Ratings: Temp Control: 4.5/5 | Durability: 4.5/5 | Cleanability: 4.5/5 | Footprint Efficiency: 5/5 | Value: 4/5
The Star 5124CF is a compact, heavy-duty electric charbroiler designed for professional use with service-friendly access features.
Why It Works for Compact Grill Stations
When space is tight, a 24" unit still gives you real charbroiler function—especially for a smaller burger program, limited menu, or secondary station.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| Heavy-duty cast iron grids | High heat retention | Better sear consistency |
| Swing-up elements | Improves access | Faster cleaning + serviceability |
| Compact footprint | Fits tight lines | Adds grill capacity without redesign |
| Grease drawer | Captures runoff | Cleaner station operation |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Service-friendly design | Less downtime | 24" capacity | Lower max throughput |
| Strong build | Handles daily use | Power planning needed | Electrical upgrades possible |
| Easier cleaning | Faster resets | Less “flame char” flavor | Different profile than gas |
How to Decide If It’s Right for You
Choose this if you want a compact, cleanable charbroiler station. If you need to crank volume nonstop, step up to a wider unit.
C. Sandwich & Panini Grills
Press-style grills for fast, repeatable toasted sandwiches, wraps, and breakfast items.
1. Univex PPRESS1R — 10" Electric Panini Press (Countertop, Timer)
Best Compact Panini Press for Cafés, Delis & Limited-Space Toasting
⭐ Ratings: Speed: 4.5/5 | Consistency: 4.5/5 | Footprint Efficiency: 5/5 | Cleanability: 4/5 | Value: 4/5
The Univex PPRESS1R is a small-footprint press that still delivers the crisp, pressed finish customers expect—ideal when counter space is at a premium.
Why It Works for Small-Menu Speed
A compact press reduces decision friction: one station, one workflow, fast execution—great for lunch rushes and grab-and-go.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| Compact 10" format | Fits tight counters | Adds capacity without remodel |
| High-temp manual control | Dial in crispness | Better repeatability |
| Cast iron grooved plates | Strong contact + marks | Better texture & browning |
| Stainless exterior | Easier wipe-down | Faster close-down |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Very small footprint | Ideal for cafés/FOH | Limited capacity | One sandwich at a time |
| Fast execution | Short ticket times | Less flexible for large items | Not for big subs |
| Reliable press texture | Consistent product | Cast iron needs care | Seasoning/maintenance habits |
How to Decide If It’s Right for You
Choose this if you need quick, consistent pressed sandwiches in a small space. If you need higher throughput, move to a double press.
2. Univex PPRESS2R — 20" Electric Panini Press (Double)
Best Panini Press for Higher Throughput & Two-Sandwich Output
⭐ Ratings: Speed: 4.5/5 | Consistency: 4.5/5 | Throughput: 5/5 | Cleanability: 4/5 | Value: 4/5
The Univex PPRESS2R is built to keep up when paninis are a top seller—expanding lane capacity and supporting steady rush performance.
Why It Works for Rush Service
Two pressing lanes means you’re not bottlenecked by a single-item cycle—critical when sandwiches are a primary revenue driver.
Operational Highlights (Univex PPRESS2R — 20")
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| Double press format | More simultaneous output | Higher sandwiches/hour |
| Cast iron plates | Strong heat retention | Better crisp finish |
| Manual controls | Simple operation | Easier training |
| Commercial build | Built for cycles | Better long-term reliability |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Higher throughput | Fewer ticket delays | Larger footprint | Needs counter space |
| Consistent results | Less remake risk | Heavier unit | Less portable |
| Simple workflow | Easy staff adoption | Not for “open-face finishing” | Use salamander for that |
How to Decide If It’s Right for You
Choose this if pressed sandwiches are core menu volume. If you primarily toast buns/bread quickly, a contact grill toaster can be faster.
D. Contact Grill Toasters (Vertical/Conveyor-Style)
Designed for very fast, repeatable toasting/grilling with a pass-through workflow (often a QSR favorite).
1. Antunes VCT-2-9210955 — Mini Vertical Contact Toaster (Two-Sided Heated Platen)
Best Contact Toaster for Fast Buns & Small-Format High-Speed Toasting
⭐ Ratings: Speed: 5/5 | Consistency: 5/5 | Footprint Efficiency: 4.5/5 | Cleanability: 4/5 | Value: 4/5
The Antunes VCT-2 is purpose-built for speed—ideal for bun programs where seconds matter and consistency is non-negotiable.
Why It Works for Bun Programs
Contact toasters deliver reliable results quickly with minimal operator attention—perfect for burgers, breakfast sandwiches, and high-frequency bread items.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| Vertical pass-through | Continuous workflow | Faster than batch toasting |
| Two-sided heated platen | Toasts both sides | More consistent sandwiches |
| Very fast cycle | Quick output | Helps peak ticket times |
| Compact format | Fits busy counters | Easy station integration |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Extremely fast | High buns/minute | Narrow use case | Not a “cook” grill |
| Consistent output | Better product standardization | Dedicated cleaning needs | Requires routine wipe-down |
| Low-touch operation | Less labor attention | Electrical planning | Outlet/circuit considerations |
How to Decide If It’s Right for You
Choose this if you need rapid, repeatable bun toasting. If you’re doing pressed melts/paninis, a press-style grill is better.
2. Antunes VCT-1000-9210724 — Vertical Contact Toaster (Two-Sided Platen)
Best Contact Toaster for Higher Output Sandwich Lines & QSR Stations
⭐ Ratings: Speed: 5/5 | Consistency: 5/5 | Throughput: 5/5 | Cleanability: 4/5 | Value: 4/5
This VCT format is a production-minded toaster/grill solution for operations that can’t afford bottlenecks at bread.
Why It Works for High-Volume Lines
The pass-through design supports a continuous flow—keeping the line moving without relying on batch timing.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| High-efficiency contact system | Continuous production | Better rush resilience |
| Two-sided heating | Uniform toast | Less variability by cook |
| Countertop placement | Station-friendly | Integrates into sandwich lines |
| Simplified cleaning design | Less downtime | Better uptime in peak hours |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| High throughput | Prevents bread bottlenecks | Specialized tool | Limited to bread/toast use |
| Very consistent | Standardized product | Cleaning discipline required | Routine maintenance needed |
| Efficient workflow | Less staff attention | Requires power planning | Circuit/outlet considerations |
How to Decide If It’s Right for You
Choose this if bread is a high-frequency item and you need a dedicated throughput solution.
E. Hot Dog Roller Grills
Roller-style grills designed for holding, merchandising, and serving hot dogs quickly in concessions and quick-serve.
1. Sapphire Manufacturing SE-HDR11 — Hot Dog Roller Grill (30 Hot Dog Capacity)
Best Budget-Friendly Roller Grill for Concessions & Quick-Serve Counters
⭐ Ratings: Capacity: 4.5/5 | Temp Control: 4/5 | Ease of Use: 5/5 | Cleanability: 4/5 | Value: 4.5/5
The SE-HDR11 is a practical roller grill choice when you need respectable capacity and simple controls without going premium-tier.
Why It Works for Quick Serve
Roller grills are about steady readiness—keeping product hot, visible, and easy to grab during peak traffic.
Operational Highlights (Sapphire SE-HDR11 — 30 Capacity)
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| 30 hot dog capacity | Supports steady demand | Fewer refills during rush |
| Front & rear heat control | Zone management | Better holding quality |
| Non-stick rollers | Easier wipe-down | Faster cleaning between runs |
| Removable drip tray | Captures runoff | Cleaner counter operation |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Strong value | Good entry cost | Not ultra-premium rollers | May wear sooner under extreme use |
| Simple operation | Easy training | Limited “programming” | Less automation vs higher-end |
| Good capacity | Supports moderate volume | Needs cleaning routine | Grease management still required |
How to Decide If It’s Right for You
Choose this if you need a reliable roller grill for consistent holding + merchandising. If you’re running stadium-level volume, consider a higher-end programmable unit.
2. Star 50SCE — 35" Roller Hot Dog Grill (Programmable Controls, 50 Capacity)
Best Roller Grill for High-Volume Concessions & Programmable Holding
⭐ Ratings: Capacity: 5/5 | Control/Automation: 5/5 | Durability: 4.5/5 | Cleanability: 4.5/5 | Value: 4/5
The Star 50SCE is built for serious throughput and operational control—ideal when hot dogs are a constant-moving, high-visibility SKU.
Why It Works for High-Volume Service
Programmable zone control helps you cook, hold, and manage product quality with less guesswork—especially across long service windows.
Operational Highlights (Star 50SCE — 35")
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| 50 hot dog capacity | Very high holding volume | Supports peak demand |
| Programmable controls | Repeatable settings | Less operator variability |
| Non-stick coated rollers | Faster wipe-down | Better close-down speed |
| Stainless build | Durability & sanitation | Better longevity in concessions |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Very high capacity | Handles big rushes | Higher investment | Premium cost tier |
| Programmable performance | More consistent holding | Larger footprint | Needs dedicated counter space |
| Easier cleaning | Faster resets | Still requires routine care | Daily cleaning discipline |
How to Decide If It’s Right for You
Choose this if roller-grill sales are a core volume driver and you want a more controlled, repeatable setup.
F. Gas Salamander Broilers
Overhead high heat for melting, browning, finishing, and quick broiling—great for open-face sandwiches, gratins, nachos, and final color.
1. Turbo Air TASM-24 — 24" Gas Salamander Broiler (25,000 BTU)
Best Compact Salamander for Melts, Browning & Finishing in Tight Lines
⭐ Ratings: Finishing Power: 4.5/5 | Control: 4/5 | Footprint Efficiency: 5/5 | Cleanability: 4/5 | Value: 4/5
The Turbo Air TASM-24 is a compact finishing tool that adds “top heat” capability without turning your line into a puzzle.
Why It Works for Fast Finishing
Salamanders are about speed at the end of the ticket—melting cheese, browning tops, and tightening textures without overcooking the interior.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| Intense overhead heat | Rapid browning/melting | Faster finishing on the fly |
| Compact 24" width | Fits smaller lines | Easier integration |
| Removable grease pan | Captures drips | Quicker cleaning |
| Gas-fired performance | Strong heat output | Better finishing speed |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Fast finishing | Better ticket times | Ventilation needs | Hood/clearances may apply |
| Compact footprint | Works in tight kitchens | Single-purpose tool | Not a primary “cook” station |
| Easy cleanup features | Faster resets | Adds heat overhead | Operator comfort considerations |
How to Decide If It’s Right for You
Choose this if you frequently melt/brown/finish and want to protect throughput. If you need more width and higher output, go 36".
2. Vulcan 36IRB-N — 36" Gas Salamander Broiler (30,000 BTU, Infrared)
Best Salamander for High-Impact Finishing & Wider Plating Capacity
⭐ Ratings: Finishing Power: 5/5 | Control: 4.5/5 | Capacity: 5/5 | Cleanability: 4/5 | Value: 4/5
The Vulcan 36IRB-N is a bigger, more production-minded salamander—useful when finishing is frequent and you need room to work.
Why It Works for High-Use Finishing Stations
More width lets you run multiple plates/pans at once, keeping the line moving when melts and browns stack up.
Operational Highlights
| Feature | What It Does | Why It Matters in Service |
|---|---|---|
| 36" width | More plates at once | Higher finishing throughput |
| Infrared burner system | Concentrated high heat | Faster melt/brown performance |
| Multiple grid positions | Adjust proximity | Better control per item |
| Removable pan | Captures drips | Easier cleanup |
Pros and Cons
| Pros | Operational Benefit | Cons | Operational Tradeoff |
|---|---|---|---|
| Powerful finishing | Faster end-of-ticket steps | Larger footprint | Needs space and planning |
| Higher capacity | Clears bottlenecks | Ventilation requirements | Hood/clearances may apply |
| Better control | More versatility | Investment tier | Higher upfront cost |
How to Decide If It’s Right for You
Choose this if salamander work is daily and frequent (melts, gratins, browning). If you only finish occasionally, a smaller unit may be enough.
Which Cooks More Efficiently: Griddle vs Grill?
In commercial kitchens, efficiency isn’t just about fuel usage. It comes down to two practical metrics:
-
Throughput – how much food you can cook at once
-
Heat efficiency – how effectively energy is converted into usable cooking heat
Griddles and grills are optimized for different efficiency goals, not direct competition.
Griddle Efficiency
Griddles are built for high-volume, continuous production. When output per hour matters more than flame interaction, griddles are typically the most efficient option.
1. Throughput Advantage
| Factor | Griddle performance |
|---|---|
| Usable cooking surface | 100% of the plate |
| Batch capacity | Very high |
| Repositioning required | Minimal |
| Ideal service style | Continuous, fast-turn cooking |
Because the entire surface is flat and usable:
- 10–12 burgers can cook at once
- 8–12 eggs can be staged simultaneously
- Pancakes, bacon, hash browns, sandwiches can all run together
No space is lost to grates, gaps, or burner spacing.
Best fit for:
- Breakfast service
- Diners & short-order kitchens
- QSR and cafeteria lines
- Any operation where ticket speed matters most
2. Surface Utilization Efficiency
| Metric | Griddle |
|---|---|
| Surface utilization | Near 100% |
| Output per square inch | Very high |
| Batch consistency | Excellent |
Every square inch of steel contributes to cooking, which increases:
- Output per hour
- Speed during rush periods
- Consistency across batches
This makes griddles exceptionally labor-efficient.
3. Energy Efficiency (Especially Electric)
| Energy factor | Griddle advantage |
|---|---|
| Heat retention | High (thick steel plate) |
| Heat loss to air | Low |
| Recovery time | Fast and stable |
Electric and thermostatic griddles in particular:
- Retain heat extremely well
- Lose less energy to open air than grills
- Maintain set temperatures automatically
For kitchens running griddles all day, this often results in lower energy waste per item cooked.
Grill Efficiency
Grills are efficient when the goal is intense heat and flavor, not maximum batch output.
1. Efficiency for Individual Proteins
| Factor | Grill performance |
|---|---|
| Heat delivery | Direct radiant / flame |
| Searing strength | Very high |
| Ideal item size | Individual portions |
| Best cooking style | Entrée-focused |
Grills excel at cooking:
- Steaks
- Pork chops
- Burgers needing grill marks
- Chicken breasts, thighs, wings
- Seafood with char
They deliver fast sears and strong caramelization, which is their form of efficiency.
2. Surface Utilization Reality
| Metric | Grill |
|---|---|
| Surface utilization | Moderate |
| Space lost to grates/gaps | Yes |
| Batch efficiency | Lower than griddle |
Because of the raised grate design:
- Some surface area is unused
- Items must be positioned carefully
- Frequent flipping or moving reduces efficiency
Grills are less efficient for batch-style cooking, but highly effective for quality-focused entrées.
3. Charcoal vs Gas Efficiency
| Grill type | Efficiency profile |
|---|---|
| Charcoal | Lowest energy efficiency, highest flavor |
| Gas | Faster heat-up, better control, still heat loss |
Charcoal grills:
- Longer preheat
- More labor
- More heat loss
- Exceptional flavor payoff
Gas grills:
- Faster startup
- Easier control
- Still less heat-efficient than griddles
Efficiency Comparison Table
| Category | Griddle | Grill |
|---|---|---|
| Throughput (batch cooking) | ⭐⭐⭐⭐⭐ | ⭐⭐⭐ |
| Surface utilization | ⭐⭐⭐⭐⭐ | ⭐⭐⭐ |
| Heat efficiency | ⭐⭐⭐⭐ | ⭐⭐⭐ |
| Speed per individual protein | ⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ |
| Flavor impact | ⭐⭐⭐ | ⭐⭐⭐⭐⭐ |
| Best use case | Volume & speed | Searing & flavor |
Conclusion: Which One Is Right for You?
Choosing between a griddle and a grill comes down to your menu, flavor goals, and kitchen workflow.
- Pick a griddle for even heat, fast batch cooking, and easy cleanup—ideal for breakfast, short-order volume, and delicate foods.
- Pick a grill for sear marks, char, and smoky flavor—best for steaks, BBQ, and live-fire concepts.
- Choose a combo griddle + grill if you need maximum flexibility in limited space.
The best option matches your signature dishes, volume needs, and ventilation setup for consistent day-to-day results.
Get the Right Griddle or Grill for Your Kitchen
Whether you need a high-volume griddle, a powerful commercial grill, or a versatile combo unit, RestaurantSupply.com offers one of the largest selections of professional cooking equipment online. Our team of foodservice equipment experts can help you choose the right model based on your menu, kitchen layout, ventilation requirements, and budget. With competitive pricing, fast shipping, and trusted brands like Vulcan, Garland, American Range, and Atosa, we make it easy to outfit your kitchen with equipment built for performance and durability. Explore our full lineup today and upgrade your cook line with confidence.
Frequently Asked Questions (FAQ)
1. What’s the main difference between a griddle and a grill?
A griddle uses a smooth, flat metal surface that heats evenly—ideal for foods that require full-surface contact. A grill uses raised grates with open spaces that allow flames or radiant heat to reach the food, producing grill marks and smoky flavor.
2. Which is better for a commercial kitchen—griddle or grill?
Neither is universally “better.” It depends on your menu. Griddles are best for breakfast foods, smashburgers, sandwiches, and delicate items. Grills are preferred for steaks, charred vegetables, poultry, seafood, and anything requiring sear marks or smoky flavor. Many commercial kitchens use both.
3. Can I get a commercial range with both a griddle and a grill?
Yes. Many commercial ranges and modular cooktops offer combo surfaces, allowing part of the unit to be a griddle and part to be a grill. This is ideal for kitchens with limited hood space or diverse menu needs.
4. What size griddle or grill do I need for my restaurant?
It depends on your volume and layout. A typical commercial griddle ranges from 24" to 72", while grills range from 24" to 60". Higher-volume restaurants or diners with multiple cooks often choose larger models. Always measure ventilation and cook line space before purchasing.
5. Does a griddle produce grill marks?
No. Griddles provide even browning but cannot create traditional grill marks. If presentation matters—especially for steaks and grilled proteins—a grill is the better choice.
6. Do grills require stronger ventilation than griddles?
Usually, yes. Grills, especially those using open flame or charcoal, produce more smoke, heat, and grease vapor. This may require higher-capacity hoods or increased CFM compared to griddles. Always check local code requirements.
7. Which is easier to clean, a griddle or a grill?
Griddles are generally easier to clean because they offer a flat surface that can be scraped and wiped. Grills require grate cleaning, degreasing, and more frequent maintenance of drip trays.
8. Can small foods fall through grill grates?
Yes. Items like shrimp, sliced veggies, or thin cuts of meat can slip between grates. A griddle or grill topper may be better for these foods.
9. Is a griddle healthier than a grill?
Both can support healthy cooking, but grills allow fat to drip away, which some consider healthier. Griddles retain juices and fats on the surface, which can enhance flavor but may require careful grease management.
10. Should I choose gas, electric, or charcoal?
-
Gas: Most common in commercial kitchens; fast and responsive.
-
Electric: Good for buildings with gas restrictions.
- Charcoal: Produces superior flavor but requires powerful ventilation and more labor.
Your choice should align with kitchen layout, energy availability, and desired flavor profile.
11. Do I need both a griddle and a grill?
If your menu includes both delicate breakfast items and seared proteins, yes—using both maximizes versatility. Many restaurants pair a medium-size griddle with a charbroiler for menu flexibility.
12. What materials should I look for?
For commercial durability, select equipment with:
-
Stainless steel bodies
-
Cast-iron grates or thick steel plates
- Reinforced burners or heating elements
These materials handle heavy use and ensure long lifespan.
