Griddles Electric

The Lincat GS7 is a countertop electric griddle built around a machined steel cooking plate. It is designed for continuous use in commercial kitchens where consistent, even heat across the full cooking surface is a practical working requirement. Steel plate construction gives it a different cooking characteristic to chrome alternatives — it seasons with use and is well suited to products that benefit from direct surface contact, such as burgers, bacon, eggs, and breakfast staples.

In a busy service environment, even heat distribution is what separates a reliable griddle from an unreliable one. The machined steel plate is designed to minimise hot spots, which matters when you are cooking multiple portions simultaneously and need consistent results across the full surface. Two independently controlled heat zones give the operator flexibility to run different temperature profiles side by side, or to reduce energy draw on one half during quieter periods — a practical advantage that adds up over a long service shift.

From a hygiene standpoint, the fully welded plate construction removes the joins and seams that trap grease and food debris on lesser units, making end-of-service cleaning considerably more straightforward. Key operational advantages include:

• Dual independently controlled zones for flexible heat management across the plate
• Machined steel surface promotes even heat distribution during continuous cooking
• Fully welded plate eliminates grease traps and simplifies daily cleaning routines
• Thermostatically controlled zones support energy management during quieter periods
• Countertop format suits kitchens where bench space is at a premium

As a countertop unit, the GS7 needs a worksurface capable of supporting its weight and tolerating the heat generated during operation. Adequate ventilation above and around the unit is advisable, and your extraction should be appropriate for your cooking volumes. It runs on an electrical supply, so it is worth confirming your available capacity with an electrician before installation.

The GS7 is well suited to small to medium-volume operations — cafés, hotel breakfast kitchens, pub grill stations, and similar environments where a reliable, easy-to-manage griddle is needed without the footprint of a larger unit. For very high-throughput sites running continuous all-day grill service, a heavier-duty or larger-format model may be worth considering.

If you would like to talk through whether the GS7 suits your service volumes or kitchen setup, the team is happy to help you work it out.

The Roller Grill PSR 900E is a heavy-duty electric griddle built around a thick steel cooking plate. That plate thickness is deliberate — steel at this gauge retains heat effectively and provides a stable, even cooking surface capable of handling continuous throughput without significant temperature drop between batches. It is a straightforward piece of equipment designed to do one job well: cook high volumes of griddled food reliably and consistently across a busy service period.

In a working kitchen, the PSR 900E performs well in burger bars, café counters, hotel breakfast operations, and any service where plate recovery and throughput consistency matter. Three independent heating zones allow operators to run different temperatures across the cooking surface simultaneously — useful when managing mixed orders, or holding finished product at one end while cooking fresh items at the other. Incoloy heating elements distribute heat evenly across the plate, reducing the risk of hot spots that can cause uneven cooking or localised sticking.

From a practical standpoint, the PSR 900E offers several operational advantages worth noting:

• Three independent zones allow mixed-temperature cooking without additional equipment
• Welded steel upstands on the sides and rear help contain food and reduce spillage during service
• Front-opening grease drainage drawer simplifies cleaning and supports hygiene between services
• Steel plate surface is durable under daily commercial use and straightforward to clean down
• Incoloy elements provide consistent heat distribution across the full cooking surface

Installation requires an appropriate electrical supply. The PSR 900E is configured as three phase as standard but can be set up for single phase — worth confirming before ordering if your kitchen has a single-phase-only supply. Adequate overhead ventilation, via a canopy extraction system or suitable filtration, should be in place above the unit.

This griddle is well matched to sites running medium to high volumes of griddled items as part of a regular menu. For very high-throughput operations — large-scale event catering or high-capacity production kitchens, for example — a larger or more powerful unit may be worth considering. If griddle use is light or occasional, a smaller model would likely serve you better without the associated running costs.

If you would like to talk through whether the PSR 900E is the right fit for your kitchen layout, menu, or electrical supply, our team is happy to help you work through it before you commit.

The Blue Seal EP516-LS is a freestanding 900mm electric griddle built around a thick machined steel cooking plate. The plate thickness is a deliberate engineering choice — the thermal mass it provides holds surface temperature steady when food is loaded, rather than allowing the surface to spike and dip under the pressure of a busy service. Six stainless steel sheathed elements distribute heat evenly across the full width of the plate, and each zone is thermostatically controlled independently, allowing operators to run different temperatures across the surface at the same time.

In a working kitchen this type of griddle earns its place through consistent, predictable throughput. The heavy plate retains heat effectively across back-to-back covers, and recovery between loads is reliable — both of which matter when service pace does not allow for waiting. Overheat protection and safety cut-out circuitry provide a practical safeguard for operators running the unit across extended shifts.

From a day-to-day operational standpoint, the key advantages are:

• Even heat distribution across the full surface reduces cold spots and uneven results
• Independent zone control supports simultaneous cooking at different temperatures
• The enamelled control panel wipes down quickly at the end of service
• Rear castors allow the unit to be pulled forward for cleaning or repositioning
• The open stand improves airflow and provides accessible space beneath

Installation requires a three-phase electrical supply and adequate overhead extraction — typically a canopy ventilation system above the cooking line. Floor loading, footprint, and access for servicing should all be considered before the unit is positioned. The EP516-LS works equally well as part of a modular cooking suite or as a standalone piece, depending on the kitchen layout.

This griddle is well suited to medium to high-volume operations — restaurants, hotels, contract catering sites, and similar environments where the griddle sees regular daily use across full service periods. For very high-throughput sites or operations requiring a wider cooking surface, a heavier-duty model may be worth considering. For lighter-use kitchens, a more compact unit is likely to be more practical and more economical to run.

If you are weighing up whether the EP516-LS is the right fit for your kitchen — in terms of output, line position, or electrical supply — the team is happy to talk it through before you commit.

The Blue Seal EP514-LS is a freestanding 600mm electric griddle built around a machined steel plate heated by three independently controlled elements. Each element has its own thermostat, allowing the cooking surface to be divided into separate temperature zones that run simultaneously. The open stand means it can be positioned as a standalone unit or integrated into a modular cooking suite without difficulty.

Machined steel plate construction is what makes this griddle reliable under sustained service pressure. The plate holds heat well when portions are loaded in quick succession, so recovery between loads is steady rather than erratic. During a busy breakfast or brunch service — where the surface is loaded and reloaded continuously — that thermal consistency keeps output predictable. The three-zone arrangement also gives the kitchen team genuine flexibility, allowing eggs, proteins, and bread products to run at appropriate temperatures at the same time without interference between zones.

From a day-to-day operational standpoint, the practical advantages include:

• Three independently controlled zones for simultaneous multi-temperature cooking
• Even heat retention across the plate reduces inconsistent results during peak periods
• Safety overheat cut-out provides protection during extended or high-load service
• Enamelled control panel wipes down quickly at end of service
• Front legs and rear castors allow repositioning without removing the unit from service

Installation is more straightforward than a comparable gas griddle — there is no gas supply, regulator, or flue requirement — but the combined element load does place a meaningful demand on your electrical circuit. It is worth confirming your kitchen's supply capacity with your electrician before the unit arrives. Ventilation above the cooking position is advisable regardless, as any griddle operating at high surface temperatures will generate heat and vapour during service.

This model is well suited to cafés, hotel breakfast operations, pub kitchens, and mid-volume restaurant services that need a dependable flat-plate electric griddle within a compact footprint. For sites running very high continuous throughput across a full service period, a wider or higher-output unit may be worth considering to avoid the plate being under sustained overload at peak.

If you would like to talk through whether this griddle is the right fit for your kitchen's volume and electrical setup, our team is happy to help before you commit.

The Parry 3014 is a large-format electric griddle with a polished steel flat plate, designed for professional kitchens where griddle cooking features regularly and heavily across the menu. It handles the full range of griddle work — breakfast items, burgers, fish, flatbreads, and anything else that needs sustained direct contact heat through a busy service.

The polished steel plate holds temperature well once at working heat, and the thermostatic control allows operators to set a target temperature and rely on it to stay consistent without constant intervention. That stability matters when the full plate surface is in use simultaneously — uneven heat leads to uneven results and slower throughput, both of which cause problems during a pushed service.

From a day-to-day operational standpoint, the 3014 is practical to run and maintain:

• Thermostatic control holds repeatable temperatures throughout service without manual adjustment
• Polished steel plate distributes heat evenly across the cooking surface
• Removable fat drawer keeps end-of-service cleaning straightforward
• Electric operation removes the need for a gas supply or flue connection
• Robust steel construction suited to regular, demanding kitchen use

Being electric, the 3014 is not a straightforward plug-in unit. A competent electrician should assess the installation point and confirm the circuit is adequate before the griddle is commissioned. Overhead extraction and bench space should also be considered at the planning stage — both are easy to overlook until the unit arrives.

This griddle is well suited to cafés, pub kitchens, hotel breakfast operations, and fast-casual restaurants where consistent griddle output is needed through a regular service period. For sites running very high continuous throughput or extended back-to-back services, it is worth considering whether a heavier-duty unit would be a better fit.

If you want to talk through whether the 3014 is the right size and spec for your service, our team is happy to work through it with you before you commit.

The Parry CGR2 is a large-format countertop electric griddle fitted with a polished steel cooking plate. It is designed for commercial kitchens where griddle cooking is a regular part of the menu — breakfasts, burgers, eggs, flatbreads, and similar items that benefit from direct contact with a flat, evenly heated surface. Thermostatic control via a rotary knob allows the chef to set and hold a consistent surface temperature throughout service without constant manual adjustment.

Polished steel holds and distributes heat well under load. During a busy breakfast or brunch operation — where the griddle may see little rest between covers — the plate recovers reliably between batches, helping to keep results consistent from the first order to the last. The thermostat also gives the operator enough range to adapt to different menu items as they switch between products requiring different surface temperatures.

From a day-to-day operational standpoint, the CGR2 offers several practical advantages:

• Thermostatic control supports consistent cooking results across consecutive covers
• Polished steel plate cleans down efficiently between and after service
• Removable fat drawer simplifies grease collection and end-of-day hygiene routines
• Electric operation removes the need for a gas supply or gas-interlocked ventilation
• Countertop format suits kitchens where space or infrastructure limits a range-mounted unit

As an electric appliance, the CGR2 requires a suitable electrical supply at the point of installation. It should be positioned on a stable, heat-resistant surface with adequate overhead ventilation — standard practice for any cooking equipment. There is no gas connection required, which can simplify installation on sites where gas infrastructure is absent or restricted. It is worth confirming your available electrical supply before ordering to avoid any compatibility issues on delivery.

The CGR2 is well suited to cafés, hotel breakfast operations, pub kitchens, and small to medium restaurant kitchens where griddle cooking is a regular but not continuous high-volume requirement. For operations running back-to-back service across multiple menu lines throughout the day, a heavier-duty or larger-format unit may be worth considering. Equally, for very light or occasional use, a smaller model may be more practical.

If you are unsure whether the CGR2 is the right fit for your service volumes and kitchen setup, our team is happy to talk it through with you before you commit.

The Lincat LGR is a countertop electric griddle built around a one-piece cast iron cooking plate. Cast iron is a well-established material choice for commercial griddles — it holds heat effectively, distributes it evenly across the surface, and recovers well when cold food is loaded onto it. For operators who need consistent results across the full plate rather than localised hot spots that compromise cook quality, it remains a reliable and proven option.

Even heat distribution matters in a working kitchen. Whether you are cooking burgers, bacon, eggs, or flatbreads, the cast iron plate helps maintain a consistent output during service. The thermostatic rotary control allows temperature to be set and held, which also means the plate is not running hotter than necessary during quieter periods — a practical consideration for both energy use and food quality.

From a day-to-day operational standpoint, the LGR offers several practical advantages:

• Even heat across the full plate surface reduces inconsistent cook results
• Thermostat control lets operators match temperature to the food being cooked
• One-piece plate simplifies cleaning between and after service
• Electric operation removes the need for a gas supply or gas safety certification
• Low-profile countertop design suits kitchens with limited overhead clearance

Installation is straightforward relative to gas alternatives — no gas connection, no flue, and no gas safety sign-off required for the appliance itself. You will need an appropriate electrical supply and adequate countertop space. As with any griddle, extraction ventilation above the cooking position is required to manage steam and grease-laden air in line with kitchen hygiene and building regulations.

The LGR is well suited to smaller professional kitchens, cafés, sandwich bars, pub kitchens, and similar operations with moderate griddle throughput. If your service volume is consistently high, or the griddle is functioning as a primary cooking surface across a broad menu, it is worth considering whether a heavier-duty or wider-plate model would be a better long-term fit.

If you would like to talk through whether this griddle suits your kitchen setup and service style, we are happy to help before you commit.

The Lincat GS6C/T is an electric countertop griddle with a chrome plated cooking surface. Chrome plating is a practical choice over plain steel when the menu spans a broader range of items — proteins, eggs, fish, and more delicate foods benefit from a surface that is less reactive, releases food more cleanly, and wipes down quickly between covers without risk of damaging the plate.

In a working kitchen, the thermostatically controlled cooking zone allows the operator to dial in a target temperature and hold it through a busy service. This matters most during peak periods when the griddle is being used continuously and recovery speed has a direct effect on how quickly the next batch can follow. The rotary thermostat keeps control accessible for any member of the team, without requiring adjustment or guesswork.

Day-to-day operational advantages of this griddle include:

• Chrome surface reduces sticking and speeds up cleaning between services
• Thermostat maintains consistent cooking temperatures across a full service period
• Welded plate construction avoids recesses where grease and debris can accumulate
• Electric operation requires no gas connection or on-site gas safety certification
• Countertop format preserves floor space in tighter kitchen layouts

As an electric unit, the GS6C/T requires a suitable electrical supply and should be positioned on a stable, heat-resistant surface with adequate clearance on all sides. There is no gas infrastructure needed, which simplifies installation in sites where gas is unavailable or where operators want to avoid the associated compliance obligations. Extraction coverage should be reviewed before the unit goes into service.

This griddle suits cafés, hotel breakfast operations, small restaurants, and fast-casual sites running moderate throughput through a defined service window. Kitchens cooking continuously across longer shifts or at higher volume may find a larger or heavier-duty model better matched to the pace of demand.

If you want to talk through whether a chrome plate suits your menu, or want to confirm the electrical requirements before committing, we are glad to help you work through it.

The Lincat GS4 is a countertop electric griddle built around a solid machined steel cooking plate. It is designed to handle the everyday demands of commercial short-order cooking — burgers, bacon, eggs, fish, and grilled vegetables — where a reliable, flat-surface station is needed without the complexity of a gas installation.

Steel plate griddles are well regarded in working kitchens for their ability to retain and distribute heat consistently across the cooking surface. The machined finish on the GS4 supports good food contact, which matters during a breakfast or lunch service where throughput needs to remain steady. A rotary thermostat allows temperature adjustment to suit different menu items without interrupting service — a practical advantage when the menu shifts between periods.

From a day-to-day operational standpoint, the GS4 offers several clear benefits:

• Fully welded plate construction removes dirt traps and simplifies end-of-service cleaning
• Thermostat control supports consistent temperature management across different menu items
• Machined steel surface handles high-protein items and general short-order cooking reliably
• Compact countertop format fits into tight kitchen layouts without a dedicated equipment run

As an electric unit, installation is more straightforward than a gas equivalent — no gas connection is required, and there is no regulatory obligation for a dedicated ventilation canopy, though standard kitchen extraction should be in place. You will need to confirm that your electrical supply can support the load, and allow adequate worktop depth and clearance for safe daily use and cleaning access.

The GS4 is well suited to smaller and medium-sized operations — cafés, pub kitchens, hotel breakfast services, and similar sites with a consistent but moderate demand for grilled items. Sites running extended service periods at higher volume simultaneously may find a larger, higher-capacity griddle serves them better.

If you are unsure whether the GS4 fits your kitchen's volume and workflow, the team is happy to talk it through with you.

The Lincat Opus OE8206 is a countertop electric griddle built around a thick steel cooking plate. It is designed for continuous commercial use, distributing heat evenly across the full surface to reduce hot spots and deliver consistent results whether the plate is fully loaded or working at partial capacity. Independent thermostatic zone control means each section of the plate can be managed separately, which is a practical advantage across a varied or split-menu service.

In a busy kitchen environment, the steel plate performs reliably across a wide range of griddled items — burgers, bacon, eggs, fish, halloumi, and similar. The surface holds temperature well when cold product is placed on it and recovers steadily between batches, which matters when covers are running back to back. Over time and with regular seasoning, a steel plate surface improves with use in a way that chrome plate does not replicate, making it a sensible long-term choice where griddled items are a menu staple.

From a day-to-day operational standpoint, the OE8206 offers several practical advantages:

• Independent zone control reduces energy draw during quieter periods or partial-menu service
• Thermostatic control holds cooking temperature without constant manual intervention
• Flush radiused edges reduce grease traps and simplify end-of-service cleaning
• Steel plate seasons well and is straightforward to maintain with routine care
• Opus series construction is built for sustained commercial service

Installation is relatively uncomplicated for a commercial electric griddle. There is no gas connection involved, and no dedicated ventilation extract beyond standard kitchen practice — though positioning beneath an extraction canopy is sensible to manage cooking vapours. Before installation, confirm the electrical supply meets the unit's requirements and check bench load-bearing capacity with your fit-out team if the unit is to be countertop-mounted.

This griddle suits cafés, pub kitchens, hotel operations, and small-to-medium restaurants running a regular grill menu with steady rather than exceptionally high throughput. For very high-volume sites or extended service periods with continuous heavy loading, a wider or higher-output unit may be a better fit.

If you would like to talk through whether this model is the right match for your service volume and setup, the team is happy to work through the options with you.

The Lincat Opus OE8205 is an electric steel plate griddle built for consistent, day-to-day use in commercial kitchens. It provides a broad, flat cooking surface capable of handling a wide range of menu items — from breakfast service and burgers through to fish, eggs, and vegetables — without requiring operators to switch between cooking methods or equipment during a busy service.

Steel plate griddles are a practical choice where even, reliable heat across the full cooking surface matters. The 16mm plate contributes to steady heat distribution, which helps reduce hot spots and supports more consistent results under continuous demand. Independently controlled heating zones allow operators to run only the sections needed during quieter periods, which has a noticeable impact on energy consumption across a full trading day. Thermostatic control keeps surface temperatures stable without constant manual adjustment — a genuine advantage when service conditions vary throughout a shift.

From a day-to-day operational standpoint, the OE8205 offers several practical advantages:

• Independent zone control allows energy use to be managed around service patterns
• A cooler holding zone at the front of the plate lets cooked food rest without overcooking
• Flush radiused sides reduce food trap points and simplify end-of-service cleaning
• Electric operation removes the need for a gas supply, broadening placement options within the kitchen
• Thermostatic control supports repeatable results across varied menu items

Because the unit is electric, installation does not require a gas connection or associated pipework, which can simplify positioning. That said, it is worth confirming your electrical supply can support the load before ordering. The OE8205 will need to be positioned beneath an adequate extraction canopy, and if you are working within a compact kitchen run, checking the footprint against your available space beforehand is sensible.

This griddle is well suited to cafés, hotel kitchens, pub kitchens, and mid-sized restaurant operations where a dependable flat griddle forms part of a regular cooking line. It handles varied output throughout the day reliably, though for sites running very high continuous throughput or longer cooking lines, it is worth considering whether a wider or heavier-duty model would better match the volume involved.

If you would like to talk through whether the OE8205 fits your service pattern and kitchen setup, we are happy to help you work that out before you commit.

5kW. Cooking area: 738x330mm

20kW. Width: 1300mm. Smooth plate

12kW. Width: 1000mm. Smooth plate

8kW. Width: 650mm. Smooth plate

Single phase. 4.5kW, 230V. Hardwired. Smooth plate

Plug supplied 2.9kW

2.8kW. Cooking area: 372 x 367mm

Countertop electric griddle with large cooking area offers high output. Cast iron smooth cooking surface for durable and easy cleaning. Stainless steel construction with thermostat control and thermal cut out device and on/off switch to control main power for high performance and safety use.

1.8kW. Cooking area: 372x267mm

The Buffalo 600 Series electric griddle is a freestanding, dual-zone cooking unit built around a 10mm mild steel plate. It runs on a hardwired three-phase supply and is designed to handle continuous griddle work across breakfast, lunch and dinner services. The two independently controlled cooking zones allow the plate to be used flexibly depending on what the service demands at any given moment.

In a working kitchen environment, the thick mild steel plate earns its place by holding heat consistently across the surface. Once up to temperature, it recovers well between batches — an important quality when cooking eggs, bacon, burgers or pancakes at pace. The independent zone controls mean one side can be set lower for holding or gentle cooking whilst the other runs hotter for searing or grilling, which is a practical arrangement during a busy brunch or all-day service where the menu mixes items with different heat requirements.

From an operational standpoint, several features support daily use:

• Dual zone control allows different temperatures across each half of the plate simultaneously
• One zone can be powered down during quieter periods to reduce running costs
• Splash guards to the side and rear help contain grease and protect nearby surfaces
• The stainless steel cupboard base provides useful storage at the point of use
• Adjustable feet allow levelling on uneven kitchen floors

Installation requires a hardwired three-phase 400V connection, so an appropriately rated electrical supply must be in place before installation. It is not suitable for single-phase supplies. At just over 35kg, the unit is manageable to position, but the cupboard base means it occupies a full 600mm section of cook line. It sits within the Buffalo 600 Series range, which is designed so that units of the same series can be lined up to form a cohesive cooking suite.

This griddle is well suited to small-to-medium cafés, hotel breakfast operations, pub kitchens and staff restaurants where griddle cooking features regularly across service periods. It is a practical entry point into dedicated griddle cooking rather than relying on a range-top griddle plate. For higher-volume sites running extended griddle-heavy menus, a heavier-duty or wider unit may be worth considering.

If you are unsure whether this griddle suits your service volume or want to talk through the installation requirements, the team is happy to help you work through it before you order.

The Spidocook Spidoflat is an electric flat griddle with a black ceramic cooking surface, designed for commercial kitchen use. The ceramic plate provides a smooth, non-stick cooking area suited to a wide range of foods — from proteins and vegetables through to flatbreads and eggs — without the need for seasoning or the maintenance routine that comes with cast iron or steel alternatives.

In service, the ceramic surface heats evenly across the plate, which helps produce consistent results when cooking multiple portions simultaneously. The high maximum temperature makes it practical for searing and achieving good caramelisation, and the even heat distribution reduces the cold spots that cause inconsistency during a busy pass. At 10kg, the unit is compact and light enough to be repositioned on a countertop as service demands change.

The practical advantages of a ceramic surface become most apparent during cleaning. Unlike traditional griddle plates, ceramic does not require scraping down with heavy tools or re-oiling after service. A wipe-down between covers is generally sufficient, which keeps turnaround time low.

• Non-stick ceramic surface reduces food waste and cleaning time between services
• Even heat distribution across the flat plate supports consistent portion output
• Compact footprint suits prep counters, pass areas, and smaller service kitchens
• No seasoning or oil conditioning required, unlike steel or cast iron griddles
• Stainless steel construction is practical in a commercial hygiene environment

This griddle is best suited to lower-volume operations — cafés, small restaurants, hotel breakfast service, or event catering — where a single compact unit can handle throughput without the need for a larger or higher-powered plate. For kitchens running continuous high-volume service, a heavier-duty griddle with greater surface area and power may be a more practical fit.

If you are unsure whether the Spidoflat is the right choice for your volume or service style, we are happy to talk it through before you order.

The Buffalo steel plate electric griddle is a countertop cooking unit designed for frying, sealing, and griddling a wide range of food items in a commercial kitchen environment. It uses a solid steel cooking plate heated by an electric element, with a thermostat to set and maintain working temperature and a thermal cut-out for safety. The on/off switch gives straightforward control over the unit during service.

In practice, this griddle suits operations where consistent surface cooking is needed throughout a service period. The steel plate holds heat reasonably well for steady-volume cooking — think breakfast service in a café, a small hotel kitchen, or a compact restaurant producing grilled items to order. The thermostat range gives operators enough flexibility to work across different food types without the plate being locked to a single temperature setting.

From an operational standpoint, the key practical advantages are:

• Simple thermostat control reduces the risk of overcooking during busy service
• Thermal cut-out provides an automatic safety layer if the unit overheats
• Solid steel plate is robust and straightforward to clean down between covers
• Countertop format keeps the footprint manageable in tighter kitchen layouts
• 430 stainless steel construction holds up to regular commercial use and cleaning routines

Installation is straightforward as a plug-in electric unit, but you should confirm your counter space and socket provision before ordering. The unit weighs 20kg, so positioning it sensibly at the start saves awkward repositioning later. It is not a high-output griddle intended for continuous heavy throughput — operators running a large breakfast operation or high-volume grill station may find a larger or more powerful unit better suited to the demand.

This griddle is a practical choice for cafés, small restaurants, hotel kitchens, and similar settings where moderate-volume griddling is a regular part of service. If you are unsure whether the cooking area or output matches your service volumes, it is worth having a conversation before you commit.

The Buffalo Extra Wide Griddle is a countertop electric contact griddle with a 738x330mm flat steel cooking surface. It runs on a 2.9kW element and features two independently controlled heating zones, allowing different areas of the plate to be set at different temperatures simultaneously. Construction is in 430 stainless steel throughout, with side splash guards and a removable drip tray included as standard.

In a working kitchen, the independently zoned plate means you can hold cooked items at a lower temperature on one side while cooking fresh product on the other — useful during a busy breakfast or brunch service where timing across multiple items matters. The wide format suits kitchens running eggs, bacon, pancakes, or flat-bread items in volume, where a narrower griddle would create a bottleneck. Recovery after loading is reasonable for a unit at this power level, though operators with very high continuous throughput should factor that into their assessment.

Practical day-to-day advantages include:

• Two independent temperature zones for flexible simultaneous cooking
• Side splash guards protecting surrounding surfaces during shallow frying
• Removable drip tray making grease management straightforward between service periods
• Flat stainless steel plate that cleans down quickly with a scraper and cloth
• Countertop format requiring no fixed installation — plugs into a standard commercial socket

Being a countertop unit, installation is straightforward — no gas connection, no extraction requirement beyond normal kitchen ventilation, and no fixed electrical work if a suitable socket is already in position. At 32.5kg it is manageable to reposition if needed. The footprint is wider than a standard griddle, so bench space should be confirmed before ordering.

This griddle is well suited to cafés, hotel kitchens, and pub catering operations running regular breakfast or grill menus. It works well as a primary griddle in a smaller kitchen or as a supplementary unit in a larger operation. For sites running very high-volume continuous service, a heavier-duty model with a higher power rating may be a better long-term fit.

If you are unsure whether this unit matches your service volume or bench configuration, the team are happy to talk it through with you before you commit.

The Buffalo 600 Series freestanding electric griddle and convection oven is a self-contained cooking station that combines two distinct cooking functions in a single floor-standing unit. The upper section is a dual-zone mild steel griddle plate, and the lower section houses a fan-assisted electric oven with a grill function. Both appliances operate independently and are hardwired for permanent installation.

In a working kitchen, this kind of combination unit earns its place by consolidating what would otherwise require two separate pieces of equipment. The griddle's dual-zone plate means you can run one side at full cooking temperature while using the other to hold food — useful during staggered service or when managing different menu items simultaneously. The 10mm plate thickness helps retain heat under load, which matters during busy periods when the surface is in constant use. Below, the convection oven's fan-assisted cavity delivers even heat distribution without the need to rotate shelves, keeping cooking consistent across the full capacity of the oven. The grill function adds further flexibility, allowing browning and finishing without a separate appliance.

The practical benefits for a kitchen operator include:

• Dual-zone griddle control allows simultaneous cooking and holding on one surface
• Fan-assisted oven reduces cooking times and delivers even results throughout the cavity
• Integrated grill function removes the need for a separate appliance
• Stainless steel construction throughout supports everyday cleaning and longevity
• Single footprint replaces two appliances, preserving kitchen floor space

This unit requires a hardwired electrical connection — it is not plug-and-play, and an appropriately rated supply with correct circuit protection will need to be confirmed with a qualified electrician before installation. At 72.1kg, delivery and positioning will need planning; access routes and final placement should be considered in advance. The 600mm width suits kitchens where space is limited but output requirements are moderate.

This combination unit works well in small to mid-sized operations — café kitchens, pub kitchens, hotel breakfast stations, and similar environments where a versatile cooking station needs to carry a reasonable volume of covers without occupying excessive floor space. It is not intended for the highest-volume operations running continuous, heavy griddle service across multiple sections; for those environments, a heavier-duty or wider unit may be more appropriate.

If you are unsure whether this unit suits your service volume or available electrical supply, we are happy to talk it through before you commit to a purchase.

The Buffalo Extra Wide Electric Griddle is a cast iron contact griddle designed for commercial kitchen use. Its wide cooking surface is split into two independently controlled zones, each with its own temperature dial, allowing operators to run different heat levels across the plate simultaneously. The 3kW element provides the power needed to bring the iron mass up to temperature and maintain it through sustained use.

Cast iron griddle plates are well regarded in commercial kitchens for their ability to hold and distribute heat evenly. Once properly seasoned, the plate develops a natural non-stick quality that improves with use — an advantage for bacon, eggs, burgers, and flatbreads, where consistent surface contact matters. During busy breakfast services or lunchtime snack runs, the thermal mass of cast iron helps the plate recover between batches without the surface temperature dropping sharply.

From a practical operational standpoint, this griddle suits a range of service environments:

• Independent dual-zone controls allow different items to cook simultaneously at different temperatures
• Cast iron plate improves with seasoning, reducing sticking over time
• Wide cooking surface supports volume output during peak service periods
• Drip tray channels grease away from the cooking zone for cleaner service
• Straightforward controls and surface design make end-of-service cleaning manageable

As an electric unit drawing 3kW, this griddle will typically run from a 13A connection, though installation on a dedicated circuit is worth confirming with an electrician depending on your kitchen's existing load. The unit sits on a countertop and requires adequate clearance around it for ventilation and safe working. At 615mm wide, it occupies meaningful bench space, so it's worth assessing worktop availability before ordering.

This griddle is well suited to cafés, small hotels, pub kitchens, and fast food operations running regular breakfast or snack service. For sites with significantly higher throughput — such as contract catering operations or large hotel kitchen operations — a heavier-duty or larger-format model may be worth considering.

If you're unsure whether this unit will handle your typical service volumes or have questions about fitting it into your existing setup, the team is happy to talk it through with you before you commit.

The Fagor FT-E910 LR is a countertop electric griddle from the 900 Series range, featuring an 800mm wide mild steel cooking plate divided equally between a smooth section and a ribbed section. The 20mm plate thickness is well suited to commercial use, retaining heat effectively across the surface and recovering quickly between batches — both of which matter during a busy lunch or dinner service.

In a working kitchen environment, the half ribbed configuration is a practical choice where the menu calls for both flat-cooked items and those requiring char marks or fat drainage. The ribbed half handles meat, fish, and vegetables where presentation or grease management is a priority, while the smooth half covers eggs, pancakes, smash burgers, and similar items. Running both simultaneously from a single unit keeps the pass moving without needing separate appliances.

The 15kW three-phase power draw supports fast initial heat-up and the kind of recovery speed that prevents surface temperature from dropping significantly under sustained load. The mild steel plate develops a seasoned cooking surface over time, which experienced grill chefs tend to prefer for consistent results. Key operational advantages include:

• Dual-zone surface handling varied menu items simultaneously
• High-capacity waste drawer reducing interruptions during service
• Robust stainless steel construction built for daily commercial use
• Simple push-button controls reducing training requirements
• Compatible with other Fagor 900 Series appliances for a cohesive suite

At 137kg, this is a substantial piece of kit. It will need a properly rated countertop or stand, and the three-phase electrical supply must be confirmed before ordering — this is not a single-phase unit. It is worth checking that your extraction and ventilation arrangement is adequate for the cooking volumes you intend to run through it.

This griddle is well suited to mid- to high-volume operations: busy café kitchens, pub grills, hotel banqueting, and similar environments where throughput is a priority. For smaller operations or lighter use, a lower-output model may be a more appropriate fit. For sites running very high covers across extended service periods, it is worth considering whether a full-width or heavier-duty unit would better match the demand.

If you would like to talk through whether this griddle suits your service style and kitchen setup, the team is happy to help you work through the options.

The Fagor FT-E910 R is a countertop electric griddle from the 900 Series range, fitted with a ribbed mild steel cooking plate running the full 800mm width of the unit. At 20mm thick, the plate holds heat well across its surface, making it a practical choice for kitchens that need consistent results through a sustained service rather than intermittent use. It runs on three-phase power, drawing 15kW — a level of output that supports both fast initial heat-up and reliable recovery after repeated loading.

In a working kitchen, the ribbed plate suits grilled proteins, pressed paninis, and vegetables where char marks and fat drainage matter. The plate's thermal mass means it recovers quickly after cold product is placed down, which is important when covers are coming in quickly during a lunch or dinner rush. At 137kg, the unit is substantial and stays firmly in place on a countertop or fabricated stand, but that weight does need to be factored in when planning the installation position.

From an operational standpoint, the FT-E910 R offers several practical advantages worth noting:

• Wide ribbed cooking surface handles multiple portions simultaneously during peak service
• Thick mild steel plate retains heat and recovers quickly between loads
• High-capacity grease collection drawer reduces the need for mid-service emptying
• Straightforward controls keep operator training requirements minimal
• Stainless steel construction supports routine cleaning and general kitchen hygiene standards

On the installation side, three-phase supply is a firm requirement — this unit will not run on single phase. Ensure your kitchen's electrical infrastructure is rated appropriately before ordering. The unit is designed to sit on a countertop or compatible 900 Series stand, and at 800mm wide it will occupy a meaningful section of your prep or cooking line. Ventilation provision above the unit should be confirmed with your kitchen designer or extraction supplier.

The FT-E910 R is well suited to restaurants, hotel kitchens, staff canteens, and contract catering operations where a ribbed griddle is in regular use throughout service. It integrates neatly with other Fagor 900 Series appliances if you are building or extending a modular cooking suite. For lighter or less frequent use, a smaller-format model may represent better value; for very high-volume continuous operation across a wide cooking line, it is worth discussing whether additional capacity would better suit the demand.

If you are unsure whether this model fits your service volume or electrical setup, our team is happy to talk it through before you commit.

The Fagor FT-E910 L is a countertop smooth plate electric griddle from the 900 Series range. It uses a 20mm thick mild steel cooking surface across an 800mm wide plate, heated by a 15kW three-phase element. The smooth plate configuration suits a broad range of proteins, vegetables, and breakfast items where consistent, even contact heat is required throughout service.

In a busy kitchen, recovery time is one of the more critical factors on a griddle. The 15kW element supports rapid heat recovery after loading, which helps maintain consistent cooking temperatures when the plate is under steady pressure during a lunch or dinner rush. The mild steel plate retains heat well once at temperature, which is a practical advantage when cooking volumes are high and the plate is in near-constant use.

From an operational standpoint, the FT-E910 L is straightforward to work with:

• Smooth plate surface simplifies cleaning between covers and at end of service
• High-capacity grease drawer reduces the need for mid-service emptying
• Stainless steel construction withstands the demands of a professional kitchen environment
• Sits comfortably within the Fagor 900 Series suite if you are building out a modular cooking line

This is a three-phase appliance drawing 15kW, so it requires a suitable three-phase supply with appropriate isolation at the point of connection. At 137kg, positioning and installation will need to account for the weight of the unit, and adequate ventilation above the cooking surface is necessary regardless of whether a canopy or extraction system is already in place. This is a countertop model, so it will need a suitable stand or fabricated surface capable of bearing the weight — Fagor 900 Series stands are a common pairing.

The FT-E910 L is well suited to mid-to-high volume operations: pub kitchens, hotel breakfast service, busy cafés, or any site running a griddle continuously through service. If your throughput is more modest, a smaller or lower-powered model may represent a better fit. Equally, sites running very high volumes across multiple cooking zones may want to consider a wider or higher-output option.

If you are unsure whether this griddle matches the demands of your kitchen — in terms of capacity, power supply, or how it fits within an existing cooking line — our team is happy to talk it through with you before you commit.

The Fagor FT-E905 R is a countertop electric griddle from the 900 Series range, fitted with a ribbed mild steel cooking plate. The ribbed surface is designed for cooking items such as steaks, burgers, chicken portions, and fish fillets where grill marks and fat drainage matter to the finished result. At countertop depth, it sits cleanly on a suitably rated work surface or a compatible 900 Series stand, making it a practical addition to a live cooking station or a main kitchen line.

The 7.5kW three-phase element delivers the heat output needed to bring the plate up to temperature quickly and, importantly, to recover that temperature after cold product is loaded — a point that matters considerably during a busy lunch or dinner service when the griddle is working continuously. The 20mm thick mild steel plate holds heat well across the surface, which helps avoid the cold spots that can extend cooking times and affect consistency across a batch.

From an operational standpoint, the ribbed plate format offers a few practical advantages over a flat alternative:

• Fat and juices channel away from the food, improving presentation and reducing the risk of flare-up or excessive smoke
• The high-capacity waste drawer reduces the frequency of emptying during a service, keeping the line moving
• Stainless steel construction handles the cleaning demands of a busy kitchen without deteriorating quickly
• Controls are straightforward, reducing training time for new or agency kitchen staff

Because this is a three-phase unit, a suitable three-phase supply must be available at the installation point before ordering. This is a countertop appliance and does not include a stand as standard — confirm your worktop or stand arrangement ahead of delivery. At 75kg, two people and appropriate manual handling equipment will be needed for positioning. Ventilation requirements should also be assessed with your kitchen ventilation contractor, as any griddle operating at this power level will require adequate extraction above the cooking position.

The FT-E905 R is well suited to operations running a consistent griddle menu — hotel restaurants, pub kitchens, and café operations with regular grill orders will find it a reliable workhorse. It integrates cleanly with other Fagor 900 Series equipment, which is useful where a coherent suite of appliances on a shared stand or run is part of the kitchen layout. For operations with significantly higher throughput demands, a wider or dual-zone model may be worth considering. Equally, for kitchens with limited three-phase capacity, the available power supply should be confirmed before this unit is specified.

If you would like to talk through whether this griddle fits your service volume and kitchen setup, the team is happy to help you work through the detail before you commit.

The Fagor FT-E905 L is a countertop electric griddle from the 900 Series range, fitted with a smooth mild steel cooking plate. It is designed for commercial kitchens that need a dependable, high-output griddling surface in a compact footprint — producing everything from breakfast items and burgers to fish and vegetables without the complexity of a gas installation.

The 20mm thick mild steel plate is well suited to sustained, high-temperature cooking. Mild steel holds and distributes heat evenly across the surface, which matters during a busy lunch or dinner service when the plate is loaded continuously and recovery time between batches directly affects throughput. A 7.5kW three-phase supply drives rapid initial heat-up and helps the plate return to temperature quickly after cold product is placed on it — reducing the risk of uneven cooking or stalling during peak periods.

From an operational standpoint, the smooth plate configuration offers a few practical advantages over ribbed alternatives:

• Flat surface handles a wide variety of proteins, vegetables and bread products without marking
• Easier to clean down during and after service compared to grooved plates
• A high-capacity grease drawer reduces how often staff need to interrupt service to empty waste
• Stainless steel construction holds up well under daily kitchen conditions and resists corrosion
• Countertop format fits onto existing prep surfaces or Fagor 900 Series stands where bench space is at a premium

Installation requires a three-phase electrical supply — this is worth confirming before ordering, as sites with single-phase power only will need an alternative. At 75kg the unit is substantial for a countertop appliance, so bench strength and the practicalities of positioning should be considered. The 400mm wide plate makes this model most practical for kitchens with moderate griddling demand; for sites running continuous high-volume griddle work across a full service, a wider or higher-capacity unit may be worth considering.

This griddle is a practical choice for hotels, pub kitchens, cafés and contract catering operations where reliable griddling output is needed without a full-scale range installation. It integrates cleanly into a Fagor 900 Series suite if you are building out a modular cooking line.

If you are unsure whether the plate width or power configuration is right for your service volumes, our team is happy to talk it through with you before you commit.