How to Choose Specialty Cooking Equipment: Woks, Tandoors, Griddles and More
Indian & Middle Eastern Concepts
Grill & Steak Restaurants
Street Food & Food Halls
Hotels & Live Cooking Stations
Ghost Kitchens & Multi-Concept Sites
Signature dishes rarely come from standard ranges alone. Wok ranges, tandoor ovens, griddles, charbroilers and other specialty cooking equipment give your food its distinctive sear, char, smokiness or texture – and help your team reproduce that result at speed.
This guide explains how to choose key pieces of specialty cooking equipment – including wok ranges, tandoor ovens, commercial griddles, charbroilers and more – so you can align your equipment with your menu, concept and kitchen layout.
What types of specialty cooking equipment can transform your menu?
Specialty equipment adds unique heat profiles and cooking techniques that regular ranges and ovens cannot easily replicate. Woks bring intense, focused heat, tandoors provide vertical roasting and flatbread baking, and griddles deliver large searing surfaces for breakfast and fast-casual menus.
| Specialty Equipment Type | Core Cooking Characteristics | Typical Use Cases & Concepts |
|---|---|---|
|
Commercial Wok Range
wok range |
Delivers very high, concentrated heat to round-bottom woks for rapid stir-frying, searing and noodle dishes. Often includes water troughs for cleaning and cooling between orders. | Chinese, Southeast Asian and fusion restaurants, food courts and live wok stations where speed, “wok hei” character and à la minute cooking are essential. |
|
Tandoor Oven
tandoor oven |
Tall, cylindrical oven traditionally fired with solid fuel or gas. Provides intense radiant heat and high temperatures for skewered meats and flatbreads such as naan. | Indian, Middle Eastern and grill-focused concepts, as well as hotels offering live tandoor cooking at buffets or open kitchens. |
|
Commercial Griddle / Plancha
commercial griddle |
Smooth metal plate heated from below, offering a large, even surface for searing, browning and shallow frying. Supports high throughput for items cooked directly on the plate. | Diners, burger bars, sandwich concepts, breakfast operations and live cooking stations preparing eggs, pancakes, burgers and grilled sandwiches. |
|
Charbroiler / Chargrill
charbroiler |
Uses open flames or heated elements below grates to produce grill marks, caramelization and grilled flavor on meats, fish and vegetables, with fat dripping away from food. | Steakhouses, burger restaurants, skewer concepts and hotel grill stations where presentation and grilled taste are key selling points. |
|
Salamander Grill / Overhead Broiler
salamander grill |
High-intensity radiant heat from above for finishing, gratinating, browning and reheating plated dishes without reheating the entire plate in an oven. | Bistros, hotel kitchens and grills that need a flexible finishing tool near the pass for last-minute color, crusts and cheese melting. |
|
Crepe Maker & Specialty Plates
crepe maker |
Round or shaped plates for crepes, galettes or other regional specialties. Offer visual appeal and consistent thickness for batter-based items. | Dessert shops, cafés, food carts and hotel breakfast buffets serving made-to-order crepes, pancakes or regional specialties. |
How can you match specialty cooking equipment to your cuisine and concept?
Specialty equipment should support your core identity, not just add visual flair. Start with your most important dishes and flavors, then choose the equipment that makes them easier to execute consistently at service speed.
| Cuisine & Concept Type | Recommended Specialty Equipment Focus | Key Planning Questions |
|---|---|---|
|
Asian Wok Restaurant & Noodle Bar
|
Multi-burner wok range as the main production line, supported by a griddle or charbroiler for skewers and grilled items, plus a stock or soup station in the background kitchen if needed. | How many wok stations do you need at peak time? How much prep and holding can you move off the wok line to keep it focused on quick, à la minute dishes? |
|
Indian & Tandoor-Focused Restaurant
|
Tandoor oven prominently placed for breads and skewers, supported by ranges or griddles for curries and flat-top dishes. Optionally a second tandoor if bread and meat sections are both high volume. | How will you balance tandoor use between breads and skewers? Do you want guests to see the tandoor as part of your brand story? |
|
Burger, Grill & Steak Restaurant
|
Combination of charbroilers for grill marks and flavor, plus griddles for burgers, sandwiches and breakfast items. Salamander near the pass for finishing steaks and melting cheese on plated dishes. | How many grilled items share the charbroiler at peak times? Do you need separate surfaces for different meats or for allergen-friendly cooking? |
|
Food Hall Stall & Street Food Stand
|
Compact griddles, small wok ranges or specialized plates that can handle a focused menu in a tight footprint, often positioned where guests can watch cooking directly at the counter. | What are your power or gas limitations? How will you manage extraction and heat in a small stall with guests nearby? |
|
Hotel Buffet & Live-Cooking Station
|
Flexible induction, compact griddles, small wok units and specialty plates that can switch between breakfast, lunch and dinner themes, complemented by hidden back-of-house prep. | Which live stations are permanent and which are seasonal? How will you keep lines safe and comfortable for staff and guests in high-traffic buffet areas? |
|
Ghost Kitchen & Multi-Brand Facility
|
Shared griddles, charbroilers and possibly a compact wok line that can serve multiple virtual brands with overlapping techniques, while respecting cross-contact and recipe separation where required. | Which brands can share each specialty station? How will you label and organize surfaces to avoid confusion and maintain consistent quality per concept? |
How do woks, tandoors, griddles and other specialty tools compare?
Many kitchens can choose between several specialty tools to achieve similar menu results. For example, skewered meats can be cooked in a tandoor or on a charbroiler, while stir-fried dishes might be prepared on a griddle or in a wok. Comparing characteristics helps you choose the best fit for your space and workflow.
| Equipment Option | Best For | Key Strengths | Points to Consider |
|---|---|---|---|
| Wok Range vs. Griddle for Stir-Fried Dishes |
Wok range: traditional stir-fries, noodle dishes, fried rice with pronounced wok character.
Griddle: simplified stir-fry-style dishes in concepts where staff may not be trained for wok technique. |
Wok: very high heat concentrated at the base, curved surface for tossing and quick cooking.
Griddle: broad flat surface, straightforward portion control, easy to combine with other items like eggs or burgers. |
Wok: requires dedicated extraction and training in wok handling.
Griddle: may not create the same depth of flavor as traditional wok cooking for certain cuisines. |
| Tandoor vs. Charbroiler for Skewers & Grilled Meat |
Tandoor: vertical skewers and flatbreads in Indian and regional menus; high-heat roasting with distinctive surface texture.
Charbroiler: wider range of grilled items across global menus, from burgers to steaks and skewers. |
Tandoor: dramatic visual effect and characteristic crust on meats and breads.
Charbroiler: flexible grill surface, easier to integrate in a variety of line layouts and cuisines. |
Tandoor: requires specific handling tools and training; heat is concentrated in one vertical chamber.
Charbroiler: open grates require regular cleaning and careful management of flare-ups. |
| Griddle vs. Salamander for Finishing & Melting |
Griddle: finishing items that benefit from direct contact heat and browning on one side.
Salamander: toasting, gratinating and cheese melting on assembled dishes or open-faced sandwiches. |
Griddle: can finish items while cooking others at the same time on the same surface.
Salamander: focused radiant heat from above avoids disturbing plating and maintains control over surface color. |
Griddle: limited for toppings that need overhead heat.
Salamander: requires space near the pass and good attention from staff to prevent over-browning. |
Which features matter most when buying woks, tandoors, griddles and other specialty equipment?
Beyond basic size and fuel type, details like burner configuration, plate thickness, insulation and ergonomics have a big impact on day-to-day performance. Use the comparison below as a practical checklist.
| Feature Category | Impact on Operation & Food Quality | Questions to Ask Before Buying |
|---|---|---|
|
Heat Output & Control Range
Applies to: wok ranges, tandoors, griddles, charbroilers
|
Sufficient heat output and responsive controls allow quick searing, stable temperatures and fast recovery between batches, which is critical for maintaining quality during busy service. | What cooking temperatures do your signature dishes require? How quickly does heat need to recover when you add cold product or use multiple sections at once? |
|
Cooking Surface & Construction Materials
Applies to: griddles, planchas, charbroilers, crepe plates, tandoors
|
Plate thickness and material affect heat distribution and retention, while grate designs and tandoor linings influence grill marks, crust formation and overall texture of cooked items. | Do you need very even heat across the surface, or hot and cooler zones? How will different materials fit with your cleaning routines and desired cooking results? |
|
Ergonomics & Station Layout
Applies to: all specialty stations
|
Comfortable working height, sensible control placement and space for tools help cooks work faster and reduce fatigue, especially on labor-intensive stations like woks and tandoors. | Will staff stand in one spot for long periods? Is there room for trays, utensils and garnishes without crowding the hot surfaces or blocking aisles? |
|
Ventilation, Heat & Safety Considerations
Applies to: woks, tandoors, charbroilers, salamanders
|
High-heat and open-flame equipment generate significant heat, steam and smoke. Proper ventilation and clearances help protect staff comfort and support safe daily operation. | How will your hood and extraction system handle the heat and effluent from each station? Are access routes clear in case staff need to step back quickly from hot surfaces? |
|
Cleaning, Grease Management & Maintenance
Applies to: all specialty equipment
|
Easy-to-clean surfaces, accessible grease trays and clear maintenance points reduce downtime and help keep the station looking professional, especially where guests can see the cooking process. | How will grease be collected and removed? Can staff access all surfaces that accumulate residues during a normal shift, and how often will deeper cleaning be scheduled? |
How should you position specialty cooking equipment in your kitchen layout?
Specialty stations often sit at the heart of your guest experience, especially in open kitchens and food halls. Good positioning keeps heat and smoke under control while allowing cooks to interact with guests and coordinate with the rest of the line.
| Kitchen or Service Zone | Role of Specialty Equipment | Practical Layout Tips |
|---|---|---|
| Back-of-House Hot Line | Hosts griddles, charbroilers and potentially woks or salamanders alongside ranges and ovens in a traditional hot line, focused on speed and coordination rather than guest-facing theatre. | Group equipment with similar ventilation needs under the same hood. Keep the most labor-intensive specialty stations near the pass to support communication and plating. |
| Open Kitchen & Show Cooking Areas | Uses woks, tandoors, griddles or crepe plates as visual anchors. Guests see flames, sizzle and dough handling, reinforcing the authenticity and freshness of the menu. | Position hot surfaces safely behind counters or low barriers. Plan guest sightlines so they can enjoy the show without standing directly in front of heat or splatter zones. |
| Buffet Line & Live Station Corners | Incorporates smaller specialty units such as compact griddles, induction woks or crepe makers to offer made-to-order dishes alongside self-service hot lines and cold stations. | Keep guest flows around the buffet separate from staff working space behind the live station. Ensure cables, hoses and trolleys do not cross guest walkways. |
| Street-Front Counters & Kiosks | Places compact griddles, tandoors or woks close to windows or counters, attracting walk-by trade with aromas and visuals while still connecting to the main kitchen for prep support. | Confirm local rules for outdoor-facing cooking. Provide clear separation between hot surfaces and customers, particularly in small kiosks or busy corridors. |
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Disclaimer: This guide is for general information only. Always follow local regulations, safety guidance and manufacturer instructions when selecting, installing and operating specialty cooking equipment in commercial kitchens.
