How the right griddle or contact grill can speed up your menu
How to Choose Commercial Griddles and Contact Grills for Your Kitchen
A well‑chosen commercial griddle or commercial contact grill can transform how quickly and consistently you cook burgers, sandwiches, breakfast items and snacks. The wrong surface or size can slow down service and create uneven results, while the right combination supports a smooth cook line and a clean, attractive plate presentation.
This guide explains how to choose between flat and grooved plates, electric and gas power, and how to mix griddles and contact grills in a single kitchen. It is written for:
- Burger shops and fast food restaurants
- Cafés, coffee shops and bistros with all‑day breakfast or brunch menus
- Sandwich bars and panini or toastie concepts
- Hotel and canteen kitchens serving grilled items on buffets
- Food trucks, kiosks and ghost kitchens with compact cook lines
commercial contact grill
flat top griddle for restaurant
panini grill for café
electric countertop griddle
What is the difference between a commercial griddle and a contact grill?
A commercial griddle is a flat or partly grooved heated plate, usually countertop or built into a cooking line, used for burgers, eggs, pancakes, vegetables and many other items. A commercial contact grill (sometimes called a panini or clamshell grill) has both a bottom and a top plate that close around the food, cooking from both sides at once.
Many kitchens use both: griddles for general cooking and searing, and contact grills for pressed sandwiches, thin meats and fast grilling.
| Question | Commercial Griddle | Commercial Contact Grill |
|---|---|---|
| How does it cook food? | Heats food from below on a flat or partly grooved plate; ideal for searing, frying and shallow grilling. | Heats from both top and bottom plates at the same time; ideal for pressed sandwiches and fast grilling of thin items. |
| Typical menu uses | Burgers, breakfast items, stir‑fry portions, vegetables, fish and some sandwich fillings. | Panini, toasties, wraps, quesadillas and thin cuts of meat or vegetables that cook well under gentle pressure. |
| Where is it installed? | Often part of the main cook line or breakfast station, sometimes on a stand or refrigerated base. | Usually countertop, near sandwich or snack prep areas and point of sale for fast service. |
| How flexible is it? | Very flexible for general cooking; can handle a wide range of proteins, starches and vegetables. | Highly effective for sandwiches and specific grilled items; complements rather than replaces a griddle. |
Many operators choose at least one flat top griddle for general cooking and one contact grill to support sandwiches and quick grills during busy periods.
Which kitchens should focus on griddles, and which on contact grills?
Your menu and service style will determine whether a commercial griddle or a commercial contact grill should come first in your investment plan. The table below links common concepts to recommended focus.
| Operation type | Menu profile | Equipment focus |
|---|---|---|
| Burger shop or fast casual restaurant | Burgers, patties, breakfast items and grilled sides that rely heavily on a flat cooking surface. | Prioritize a commercial griddle sized for peak burger and breakfast demand; consider adding a contact grill for sandwiches and lighter items. |
| Café, coffee shop or bakery café | Toasted sandwiches, panini, small breakfast plates and snacks prepared close to the counter. | Focus on a commercial contact grill for quick, pressed sandwiches; add a compact electric countertop griddle if you offer more cooked breakfast items. |
| Hotel breakfast or canteen line | Mixed items such as eggs, sausages, vegetables and some grilled sandwiches served in short, intense service periods. | Use a larger griddle in the back‑of‑house and, if practical, one or more contact grills at live cooking or satellite stations. |
| Food truck, kiosk or ghost kitchen | Concentrated menu with a few core grilled or toasted items in a compact space. | Choose space‑efficient electric griddles or contact grills that support your key items without overloading available power or countertop length. |
What technical choices matter when selecting commercial griddles and contact grills?
Once you know whether you lean more toward a restaurant griddle or a contact grill, you can compare technical factors: cooking surface, energy type, size and controls.
| Flat plates | Ideal for eggs, pancakes, burgers, vegetables and delicate items. Provide full surface contact for even browning and are simple to scrape and clean. |
|---|---|
| Grooved plates | Create grill marks and allow some fat to run off. Common on contact grills for panini and grilled meats, and on some griddles in a half‑flat, half‑grooved configuration. |
| How to decide | Base your choice on your core products: flat plates for versatile cooking and breakfast, grooved sections for items where grill marks and drainage contribute to presentation and workflow. |
| Option | Typical restaurant considerations |
|---|---|
| Gas commercial griddle | Often used where a reliable gas supply exists and the main cook line is already centered around gas ranges and fryers. Check available gas connections and extraction arrangements. |
| Electric commercial griddle or contact grill | Common in cafés, food courts and upper‑floor locations where electricity is easier to access than gas. Confirm electrical capacity and circuit availability for your planned equipment. |
| How to decide | Choose based on existing utilities, cook line configuration and how each option fits your layout and installation possibilities, rather than on any single technical factor alone. |
| Size & zones | Consider total plate width and the number of independently controlled zones. Multiple zones let you cook different items at different temperatures along the same surface. |
|---|---|
| Controls & indicators | Clear temperature dials or displays and indicator lights help staff see when each zone or plate is heating and ready for cooking. |
| Why this matters | Flexible zones and understandable controls help your team keep up with mixed orders and maintain more stable cooking routines during busy service. |
How should your menu influence your choice of griddle and contact grill?
Different menu profiles place different demands on a commercial griddle and a contact grill. Mapping your core items to the equipment helps you avoid bottlenecks and choose a plate configuration that fits your style of service.
| Menu focus | Equipment considerations |
|---|---|
| Burgers, patties and mixed grill plates | A flat top griddle with multiple zones provides space for different burger types and side items. Grooved sections can support presentation for certain meats or vegetables. |
| Toasted sandwiches, panini and wraps | One or more contact grills with grooved plates help you produce toasted sandwiches with characteristic grill marks and quick, even heating from both sides. |
| All‑day breakfast and brunch | A versatile commercial griddle handles eggs, pancakes, bacon and vegetables; a small contact grill can support toasted items without crowding the griddle surface. |
| Mixed casual menu with snacks and sides | Combine a compact electric countertop griddle with a contact grill, so you can cook simple hot dishes and pressed items without needing a full range. |
How can you plan griddle and contact grill capacity for your busiest times?
Capacity planning for a commercial griddle or contact grill is about more than plate width. It includes how many portions you can cook at once, how orders flow across the cook line and how often you need to turn items during peak service.
Useful questions include:
- How many burgers, sandwiches or breakfast plates do you expect to prepare during your busiest hour?
- Are orders concentrated in sharp peaks, or more evenly spread across the day?
- Do you have space for more than one griddle or contact grill if demand grows?
- Do you need separate zones or separate machines for allergen‑sensitive items?
| If your situation is… | Consider this when choosing size and number of units |
|---|---|
| Opening a new burger or brunch concept | Choose a griddle width that supports your expected peak plate count and leave layout space to add another griddle or contact grill as your business grows. |
| Upgrading a busy café line | Identify which items cause the longest waits and consider whether an additional contact grill or a second, smaller griddle near the counter would relieve pressure. |
| Operating several locations | Aim for a griddle and contact grill configuration that can be repeated across branches, supporting shared recipes, portion standards and staff training. |
What layout and installation details should you check before buying?
A commercial griddle or commercial contact grill affects your entire cook line. Positioning, utilities and extraction all play a role in daily comfort and speed.
- Where will the griddle or grill sit in relation to prep tables, refrigeration and plating areas?
- Is there enough space for staff to move safely with pans, trays and plates around hot equipment?
- How will cooked items travel from the griddle or contact grill to holding or service points?
- Which electrical or gas connections and extraction options are available at the planned position?
| Layout focus | Arrange your line so that raw ingredients move forward from refrigeration to griddle or grill, then to plating, with minimal backtracking or crossing traffic flows. |
|---|---|
| Safety & ergonomics | Provide adequate working space around hot surfaces so that staff can turn items, move plates and clean the equipment comfortably throughout the day. |
What cleaning and daily routine factors should you consider?
Griddles and contact grills need regular cleaning to keep surfaces in good condition and support consistent cooking. When comparing equipment, consider how comfortable it is for your team to follow daily routines.
| Surfaces & drip trays | Review how grease channels and drip trays are positioned and how easily they can be removed, emptied and cleaned as part of normal operation. |
|---|---|
| Daily cleaning sequence | Consider how your staff will switch off equipment, allow it to cool to a suitable temperature, clean plates and surrounding areas, and then prepare for the next service. |
| Why this matters | Simple, comfortable routines encourage regular cleaning, support consistent cooking results and help keep your line looking organized at busy times. |
What questions should you ask before ordering commercial griddles and contact grills?
Before you finalize your purchase, use the checklist below to confirm that your commercial griddle and contact grill choices align with your menu, space and utilities.
- Which items on our menu will rely most on the griddle and which on the contact grill?
- Is gas or electric power more practical at our planned positions?
- Do the plate size and heat zones match our realistic peak demand?
- Can our team understand and use the controls confidently during busy service?
- Does the layout support safe and efficient movement from prep to cooking to plating?
- If we open more locations, can this griddle and grill setup be repeated consistently?
| If your top priority is… | Focus on this when choosing your equipment |
|---|---|
| High‑volume burger or breakfast production | Prioritize a commercial griddle with suitable width, multiple heat zones and a layout position that anchors your main cook line. |
| Fast toasted sandwiches and snacks | Focus on one or more contact grills with plate sizes matched to your sandwich volume, placed close to prep and point of sale. |
| Flexible production in a compact space | Consider compact electric countertop griddles and contact grills that can share limited worktops while still supporting your core menu items. |
| Multi‑site standardization | Choose griddle and contact grill types that can be installed and operated consistently across branches, supporting shared recipes and staff training. |
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When you align your commercial griddle and commercial contact grill choices with your menu, layout, utilities and growth plans, you create a stronger foundation for fast, consistent cooking and clear workflows. By focusing on plate style, power type, capacity, layout and daily routines, you can invest in equipment that supports your kitchen today and can be repeated across future locations.
