A commercial griddle gives you a large, flat cooking surface for eggs, pancakes, burgers, smash patties, sandwiches and stir-fried vegetables. Babak Food Equipment offers manual gas, thermostatic gas and electric flat top griddles in a range of widths for restaurants, diners, cafés, food trucks, hotels and institutional kitchens across Vancouver and British Columbia – from brands such as Vulcan, Wolf, Atosa and Globe.
Types of commercial griddles
Manual gas griddles
Manual gas griddles use simple valve controls, usually one burner for every 12 inches of plate. They are rugged, affordable and easy to service, and suit kitchens where cooks set heat zones by feel.
Thermostatic gas griddles
Thermostatic gas griddles hold a set plate temperature automatically. They give more consistent results across shifts, recover quickly after a full load and can save gas during slower periods.
Electric griddles
Commercial electric griddles offer even heat and precise thermostatic control, and suit kitchens without gas, food courts and front-of-house cooking.
Short on space? A griddle can also be built into a commercial range top. Pair it with a charbroiler for a complete grill station.
Manual vs. thermostatic griddle controls

Manual controls work like a range burner: you set the flame and the plate temperature varies with the load. They cost less and are simple to maintain.
Thermostatic controls keep each zone at a set temperature, typically from about 200°F to 550°F (93°C to 288°C). They are better for consistent results with less-experienced staff.

How to choose a commercial flat top griddle

Width: common sizes run from about 24 to 72 inches. Estimate how many burgers, eggs or pancakes you need on the plate at peak.
Plate thickness: a thicker plate, often about 3/4 to 1 inch, holds heat better and recovers faster when cold food goes on.
Plate finish: standard steel suits most menus; chrome or polished plates release less heat into the kitchen and clean up more easily.
Gas or electric: gas griddles need a gas connection by a licensed gas fitter and can usually be set up for natural gas or propane; electric griddles need the right voltage and phase.
Ventilation: commercial griddles must be installed under a commercial hood with fire suppression.
Grease management: a wide grease trough and large drawer make cleaning faster and safer.

Why buy your griddle from Babak Food Equipment?
Babak Food Equipment has served commercial kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you choose the right width and control type and check your gas, power and hood requirements before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Ask about certified used restaurant equipment too.
Commercial griddle types at a glance
TypeControlBest forManual gas griddleBurner valves, about 1 per 12 inchesDiners, burger shops, budget-friendly linesThermostatic gas griddleSet temperature per zoneConsistent results, mixed-skill teamsElectric griddleThermostaticKitchens without gas, food courts
Frequently asked questions
Is there a difference between a griddle and a flat top?
In commercial kitchens the terms usually mean the same thing: a flat steel plate heated from below. Some cooks use “flat top” for round, high-heat plates, but a standard commercial griddle does the same job.
What is the best brand for commercial griddles?
Vulcan and Wolf are long-trusted names for heavy-duty griddles, and Atosa and Globe offer popular countertop models. The right one depends on size, controls and volume.
What is the best heavy-duty commercial electric griddle?
Look for a thick plate, multiple thermostatic zones and enough wattage for your volume. Our team can compare current electric models for your menu.
How much does a commercial flat top grill cost?
Price depends on width, plate thickness, controls and fuel type. Request a quote with the size you need and we will compare options for you.
What temperature should a commercial griddle be?
Most foods cook well at about 325–375°F (163–191°C). Eggs and pancakes like the lower end; burgers and searing like the higher end.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.