Griddles Electric

The Buffalo 600 Series dual zone electric griddle is a countertop cooking appliance designed for commercial kitchens running breakfast, brunch, or all-day service. It features a single smooth mild steel cooking plate divided into two independently controlled zones, allowing operators to run different temperatures across the surface simultaneously — or to shut down one side entirely when demand is lower.

In a busy service environment, the 10mm mild steel plate holds heat well once up to temperature and distributes it consistently across each zone, which helps avoid the hot spots and cold patches that cause uneven cooking. The 4.5kW element arrangement supports reasonably prompt heat-up from cold, and the wide temperature range gives operators enough flexibility to move between holding, gentle cooking, and full searing as service demands change.

From an operational standpoint, the dual zone format is the most practical aspect of this griddle. Key day-to-day advantages include:

• Independent zone controls allow simultaneous cooking at different temperatures
• One zone can be powered down during quieter periods to reduce energy consumption
• The large-capacity fat collection drawer simplifies cleaning between and after service
• Rear and side splash guards help keep the surrounding counter area manageable
• Fully welded plate construction supports straightforward day-to-day cleaning routines

This is a countertop unit, so it requires a stable surface capable of supporting just over 35kg. It runs on a standard single-phase electrical supply, though the connection should be handled by a qualified electrician. Adequate clearance around the unit is needed for safe operation and ventilation — it should sit within a ventilated canopy in a commercial kitchen context. At 600mm wide, it fits within a typical counter run but operators should confirm worktop depth and proximity to other equipment before installation.

This griddle is well suited to small to medium operations — cafés, pub kitchens, hotel breakfast services, and similar settings where a reliable two-zone cooking surface covers the range of daily requirements without the footprint of a full-width griddle. For higher-volume sites, or where a ribbed plate or gas supply is preferred, there are heavier-duty alternatives worth considering.

If you are unsure whether this model suits your service volume or kitchen layout, the team is happy to talk it through before you commit to a purchase.

The Buffalo 600 Series ribbed electric griddle is a compact countertop unit with a 400mm ribbed mild steel cooking plate, designed for all-day service in smaller commercial kitchens. The ribbed plate produces characteristic char marks on meat, fish, and vegetables, while the channels direct rendered fat away from the food and into the collection drawer beneath — keeping the cooking surface cleaner through service.

The 3kW heating element brings the plate up to temperature relatively quickly and maintains consistent heat across the cooking surface during steady use. The 10mm plate thickness provides reasonable thermal mass for a unit of this size, which helps manage minor fluctuations when cold food is loaded, though operators running continuous high-volume grill service should consider whether a wider or heavier-duty unit would better suit their throughput demands.

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

• Ribbed plate produces branding lines and channels fat away during cooking
• Large-capacity fat drawer reduces the need for mid-service interruptions
• Splash guards to the side and rear help protect adjacent surfaces
• Fully welded stainless steel construction simplifies end-of-service cleaning
• Compact 400mm footprint suits kitchens where counter space is limited

Installation is straightforward — the unit is a standalone countertop appliance requiring only a suitable electrical connection. At just under 23kg it can be positioned and repositioned without difficulty. There is no gas connection, drainage, or ventilation extract required, though as with any griddle, positioning beneath or near an extraction canopy is advisable to manage cooking vapours.

This griddle is well suited to cafés, small hotel kitchens, pub kitchens, and similar sites running breakfast or light grill menus where counter space is at a premium. For busier operations or those running extended grill-heavy menus, a wider plate or higher-output unit would be worth considering.

If you're unsure whether this size of griddle fits your service pattern, our team is happy to talk through the options with you.

The Buffalo 600 Series Electric Griddle is a compact, smooth-plate griddle designed for consistent, controlled cooking across breakfast, brunch, and all-day service menus. It operates from a standard electrical supply and sits comfortably on a countertop, making it a practical addition to kitchens where space is at a premium but cooking versatility is still required.

The 10mm mild steel plate retains and distributes heat evenly across the cooking surface, which matters in practice — cold spots cause inconsistent results and slow service. The 3kW element brings the plate up to temperature quickly and supports reasonable recovery between batches, which is adequate for moderate-volume services. It is worth noting that at 400mm wide, this is a single-operator griddle suited to kitchens handling steady rather than high-intensity throughput. Sites running very busy griddle service across multiple covers simultaneously may find a wider unit more appropriate.

From an operational standpoint, the griddle offers several practical advantages:

• Even heat distribution across the mild steel plate for consistent results
• Built-in fat collection drawer makes mid-service cleaning straightforward
• Side and rear splash guards help keep adjacent surfaces cleaner during service
• Fully welded stainless steel construction withstands daily commercial use
• Compact footprint suits counter space where larger equipment would not fit

Installation is straightforward — the unit requires only a suitable electrical connection and adequate ventilation above the cooking area, as with any open cooking surface. It does not require a fixed water supply or gas connection. Ensure the countertop surface is stable and rated for the unit's weight before positioning.

This griddle is well suited to cafés, small hotels, pub kitchens, and catering operations running moderate breakfast or light lunch services. For higher-volume sites or operations where the griddle is a primary cooking station under sustained pressure, a heavier-duty or wider model would be worth considering.

If you are unsure whether the 400mm plate suits your service volumes or kitchen layout, we are happy to talk it through before you commit.

This is a countertop electric griddle with a flat steel cooking plate, designed for operations that need a compact, no-frills cooking surface without the complexity or footprint of a larger freestanding unit. Temperature is controlled via a single dial across a broad range, making it practical for breakfast items, griddled sandwiches, burgers, and similar fare. It runs from a standard mains supply — no gas connection required — and sits on a worktop ready for service.

In a working kitchen, this type of griddle is well suited to steady, moderate throughput. It handles a reasonable number of portions simultaneously and recovers adequately between batches at its power rating. Where an operation is running extended services, high covers, or continuous back-to-back cooking, the thermal mass of a countertop unit at this level will show its limits — a heavier-duty freestanding griddle with a larger plate would be a more appropriate choice in those circumstances.

The day-to-day practical advantages of this unit include:

• Single dial control keeps operation straightforward for less experienced or front-of-house staff
• Stainless steel construction is robust and easy to wipe down between services
• Removable drip tray simplifies grease management and end-of-service cleaning
• Side splash guards help protect surrounding worktop surfaces
• Countertop format allows flexible positioning and easy relocation as service demands change

Installation requires no fixed fitting — position it on a stable, heat-resistant worktop with a suitable power outlet nearby. Allow adequate clearance around the unit during operation, and consider cleaning access when choosing a permanent position. At 20kg, it is manageable to move without specialist handling.

This griddle suits smaller cafés, hotel breakfast operations, snack bars, food-to-go outlets, and larger kitchens needing a supplementary cooking surface. If you are weighing it against other options or want to talk through whether it fits your service volume, our team is glad to help before you commit.

The Blue Seal EP518-LS is a 1200mm wide free-standing electric griddle designed for continuous, high-volume cooking in professional kitchen environments. A thick machined steel plate is heated by multiple stainless steel sheathed elements, with thermostatically controlled zones running independently across the full cooking surface. The unit is supplied on an open stand with fixed front legs and rear castors, which makes repositioning within a kitchen line manageable without requiring the unit to be fully lifted.

In practice, a griddle of this width earns its place where throughput is the primary concern. Hotel breakfast operations, large restaurant service lines, central production kitchens, and event catering setups running extended services are all environments where the EP518-LS is commonly deployed. The machined steel plate holds temperature consistently under sustained load, and being able to run different zones at different intensities simultaneously means items with varying heat requirements can be cooked side by side without compromising either. A built-in safety cut-out adds a sensible layer of protection during long services.

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

• Wide cooking surface reduces batching delays during high-volume service periods
• Machined steel plate delivers even heat distribution across the full width
• Independent zone thermostat control allows flexible simultaneous cooking
• Enamelled control panel wipes down quickly between services
• Castored stand makes repositioning practical without lifting the unit

This is a three-phase electric unit and requires an appropriate electrical supply and circuit protection — it is not compatible with a standard single-phase connection. The size and weight of the unit mean that floor loading and access routes are worth assessing before delivery is arranged. Adequate overhead extraction must be in place before the unit is brought into service.

The EP518-LS is well suited to kitchens with consistent, high-volume griddle demand and the electrical infrastructure to support it. Smaller operations or those with limited electrical capacity may find a shorter model within the same range a more practical choice. Equally, very high-volume or multi-station production environments are worth a conversation to confirm this specification is the right fit for the workload.

If you'd like to talk through whether this griddle suits your kitchen layout, service pattern, or electrical setup, the team is happy to help you work it out before you make a decision.

The Roller Grill PSR 600E is a counter-top electric griddle built around a solid steel cooking plate. It is designed for straightforward flat-plate cooking — burgers, bacon, sausages, eggs, and similar short-order items — delivering consistent, even heat across the surface without the complexity of a larger or gas-fired unit.

In a working kitchen, the PSR 600E is a practical choice for light to moderate service volumes. The two independent heating zones give operators a useful degree of flexibility during a shift: one zone can be held at a lower temperature or switched off entirely during quieter periods, which helps keep running costs in check without fully cooling the plate. Incoloy heating elements support even heat distribution across the surface, reducing the risk of cold spots that slow service or produce inconsistent results. The welded upstands on the sides and rear help contain food and limit spillage straying onto the unit body.

From a day-to-day operational standpoint, the steel plate cleans down readily between services. Features that translate directly into operational value include:

• Two independently controlled heating zones for flexible temperature management across the plate
• Incoloy elements promote even heat distribution, reducing cold spots during service
• Welded side and rear upstands contain food and reduce mess on the surrounding counter
• Front-access grease drawer simplifies grease disposal and routine cleaning
• Indicator light confirms active power status at a glance

As an electric unit, installation is relatively straightforward, though it is worth confirming your counter circuit is adequate for the load before positioning the unit permanently. The PSR 600E is not designed for high-volume continuous service — operations running sustained throughput across a long service period would be better served by a heavier-duty model with a thicker plate and greater output.

This griddle is well suited to cafés, snack bars, small diners, and secondary cooking stations where reliable flat-plate cooking is needed without the footprint or output of a full commercial range. If you are weighing up whether the plate size and output suit your service pattern, or fitting this into an existing counter run, the team is happy to talk it through.

The Roller Grill PSR 400E is a compact countertop electric griddle built around a solid steel cooking plate. It is designed for direct-heat cooking of short-order items — burgers, bacon, sausages, eggs, and similar — in a commercial setting. A single heating zone keeps operation straightforward, which suits kitchens where simplicity and day-to-day reliability matter more than multi-zone temperature control.

The steel plate delivers consistent, even heat transfer across the cooking surface. Incoloy heating elements distribute heat evenly, reducing the likelihood of cold spots that can slow output or produce uneven results during a busy breakfast or lunch service. Welded steel walls to the rear and sides of the plate help contain food on the cooking surface and retain heat around the working area, which supports steady throughput during continuous use.

From an operational standpoint, the PSR 400E offers several practical advantages:

• Even heat distribution across the steel plate supports consistent results throughout service
• Welded rear and side walls keep food contained and help hold cooking heat
• Front-opening grease drainage drawer simplifies daily cleaning and grease removal
• Single heating zone reduces complexity and keeps staff training straightforward
• Compact footprint suits countertop deployment where worktop space is at a premium

Being electric, the unit requires no gas supply or flue connection, which can simplify installation considerably where gas infrastructure is limited or absent. It should be positioned on a stable, heat-resistant surface with adequate clearance on all sides. Ventilation above the cooking area remains important even with electric equipment, particularly in enclosed or poorly ventilated kitchens.

The PSR 400E is well suited to cafés, snack bars, hotel breakfast services, and similar operations managing moderate volumes of grilled items. It is a single-zone unit, so kitchens running high throughput or requiring separate temperature zones across a wider cooking surface may find a larger or multi-zone model a better fit for their needs.

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

The Roller Grill PSF 600E is a countertop electric griddle built around a smooth cast iron cooking plate. It is a single-zone unit designed for steady-volume cooking of breakfast items, burgers, sausages, bacon, and eggs in commercial kitchen environments.

Cast iron behaves differently to thinner mild steel plate. It takes longer to reach working temperature, but once there it holds heat consistently and recovers well between batches. That thermal stability is its main operational strength — the plate surface stays at a predictable temperature throughout a sustained service period, which matters when you are turning out a steady stream of cooked-to-order items and cannot afford uneven results. It is not the right choice for rapid high-throughput cooking where speed of initial heat-up is a priority.

Day-to-day, the PSF 600E offers a number of practical advantages:

• Consistent plate temperature for reliable, repeatable results across batches
• Raised side and rear walls to keep food contained during service
• Front drainage tray for straightforward fat collection and end-of-shift cleaning
• Single-zone controls with a power-on indicator — minimal staff training required
• Compact footprint suited to kitchens where worktop space is limited

This is a countertop unit requiring an electrical supply only — no gas or water connection is needed. It should be positioned on a stable, heat-resistant surface with adequate clearance on all sides. As with any commercial electric appliance, it is worth confirming your kitchen's available electrical capacity before purchasing, and installation should comply with current regulations.

The PSF 600E is well suited to cafés, sandwich bars, small restaurants, and hospitality operations running moderate breakfast or grill service. It is not designed for continuous high-volume output or for kitchens that need independently controlled cooking zones. For busier operations or extended grill service, a higher-capacity unit would be a more appropriate fit.

If you are unsure whether this griddle matches your service pattern and kitchen setup, the team is happy to talk it through before you commit to an order.

The Roller Grill PSF 400E is a single-zone electric countertop griddle with a smooth cast iron cooking plate. It is a straightforward unit built for daily commercial service — commonly found in cafés, sandwich bars, breakfast venues, and small restaurant kitchens where a dependable griddle is needed without unnecessary complexity.

Cast iron is a well-regarded plate material in commercial cooking for a practical reason: it retains heat effectively. When cold product is loaded onto the plate, temperature recovery is more stable than with thinner plate materials, which helps maintain consistent cooking results through a busy service. Incoloy heating elements distribute heat evenly across the surface, reducing the risk of hot or cold spots during high-turnover periods. Raised side and rear walls help contain food and retain heat around the cooking area — a detail that proves useful when working at pace.

From a day-to-day operational standpoint, the PSF 400E offers a number of practical advantages:

• Even heat retention across the cast iron plate during sustained service
• Single heating zone keeps temperature management simple
• Incoloy elements suited to regular, durable commercial use
• Front drainage tray makes end-of-service cleaning straightforward
• Compact countertop footprint works well in tighter prep spaces

As an electric countertop unit, the installation requirements are minimal. There is no gas connection required, and no extraction ducting is needed as a matter of course, though positioning near appropriate ventilation is sensible in enclosed kitchens. The unit should sit on a stable, heat-resistant surface with access to a suitable electrical supply. The front drainage tray allows grease to be cleared without moving the unit between services.

The PSF 400E is well suited to moderate-throughput operations — cafés, small restaurants, catering units, and breakfast venues running a manageable daily cover count. It is not designed for continuous high-volume output across a large operation; kitchens with heavier demands would benefit from a larger cooking surface or a multi-zone model.

If you are weighing up whether this unit is the right match for your service volume and kitchen setup, we are happy to talk it through.

The Parry 1854 is a large-format countertop electric griddle designed for regular daily service in commercial kitchens. It features a polished steel cooking plate, thermostatic temperature control via a rotary knob, and a removable fat drawer positioned beneath the cooking surface. There are no complicated controls or ancillary systems — it is a straightforward, dependable piece of cooking equipment that gets on with the job.

In a working kitchen, a griddle of this size earns its keep during sustained service periods. The polished steel plate distributes heat evenly across the surface, which matters when you are cooking multiple portions simultaneously and cannot afford cold spots holding up the pass. Thermostatic control means the plate recovers to the set temperature consistently after each load, helping maintain quality and pace through a busy lunch or dinner service without requiring constant attention from the cook.

From an operational standpoint, the practical advantages are clear:

• Even heat distribution reduces the risk of inconsistent results during peak service
• Thermostatic control supports repeatable outcomes across different members of staff
• The removable fat drawer makes end-of-service cleaning noticeably quicker
• Electric operation removes any requirement for a gas supply or gas safety provisions
• Polished steel plate is durable and well suited to sustained daily use

Being electric, this griddle requires a suitable power supply and a dedicated circuit of the appropriate rating — it is worth confirming your kitchen's electrical capacity before ordering. The unit should be positioned with ventilation or extraction in mind, as cooking fats produce smoke and vapour during service. As a countertop model, it also needs a stable, heat-resistant surface capable of supporting its weight.

The 1854 is well suited to cafés, small restaurants, hotel kitchens, and staff catering operations where a reliable griddle is needed without the complexity of a gas installation. For higher-volume operations running extended service periods or requiring a wider cooking area, it is worth considering whether a heavier-duty model would better match the throughput required.

If you would like to talk through whether this griddle fits your kitchen's service pattern or electrical setup, we are happy to help you work it out before you order.

The Parry 3013 is a countertop electric griddle fitted with a polished flat steel cooking plate. It operates via a rotary thermostat and collects grease and drippings through a removable fat drawer positioned beneath the plate. Drawing power from two separate electrical supplies, it is a practical choice for sites without a gas connection or where gas installation is not feasible.

A flat steel griddle of this type is one of the more dependable pieces of kit on a commercial cookline. The polished plate holds heat well once at working temperature, and thermostat control allows operators to maintain a consistent surface temperature throughout service rather than managing heat by instinct alone. During busier periods the combined electrical loading supports reasonable recovery when cold product is loaded onto the plate, which helps keep throughput steady across moderate to high-volume service.

The main operational advantages worth noting:

• Even heat distribution across the steel plate supports consistent cooking results
• Thermostat control reduces the risk of scorching during quieter periods
• Removable fat drawer simplifies end-of-service cleaning and aids hygiene compliance
• Countertop format integrates readily into an existing pass or cooking line
• All-electric operation suits sites where gas supply is unavailable or restricted

On the installation side, the unit requires a dedicated electrical supply capable of supporting two separate connections. It is worth confirming your existing electrical provision can accommodate this before ordering. As a countertop unit, it needs a solid, heat-resistant surface and adequate clearance above and around it to satisfy your kitchen's ventilation and fire suppression requirements.

The Parry 3013 is well suited to cafés, pub kitchens, school canteens, and smaller restaurant operations running at moderate volume. It handles all-day breakfast menus, burger cooklines, and snack service comfortably. For sites running extended periods at very high volume, a larger-plate or heavier-duty model may be a more appropriate fit. Where throughput is modest, smaller griddles in the range may suit your space and electrical capacity more efficiently.

If you would like to talk through whether this griddle suits your service style or want to check your electrical setup before committing, the team is happy to have that conversation.

The Lincat GS6/TFR is an electric countertop griddle fitted with a fully ribbed, machined steel plate. The ribbed surface produces char marks during cooking — a practical alternative to a separate chargrill for meats, fish, vegetables, and panini-style products where presentation lines are part of the finished dish. It sits within Lincat's established range of steel plate griddles, built to the standard of construction the brand has maintained from its UK manufacturing base since 1971.

The machined steel plate is designed to distribute heat evenly across the cooking surface, reducing the risk of hot spots that cause inconsistent results during a busy service. Two independently controlled temperature zones allow the operator to run different temperatures at the same time — useful when cooking a mix of proteins and vegetables in parallel, or when holding one zone at a lower standby temperature during quieter periods to avoid unnecessary energy draw.

From a day-to-day operational standpoint, the GS6/TFR offers some practical advantages worth noting:

• Ribbed surface delivers char marks without a separate chargrill taking up additional bench space
• Dual zone control supports varied menu output from a single piece of equipment
• Thermostatically controlled zones help hold consistent temperatures throughout service
• Fully welded plate construction reduces crevices, making end-of-service cleaning more manageable
• Electric operation suits kitchens without gas supply or where gas infrastructure is limited

Being electric, installation is generally more straightforward than gas alternatives. That said, supply requirements should be confirmed with a qualified electrician before purchase — particularly where the griddle is being added to an existing bank of equipment and circuit capacity needs checking. As with any griddle, adequate overhead extraction or a canopy will be required to meet ventilation standards.

The GS6/TFR is well suited to small and medium-volume operations — cafés, pub kitchens, hotel breakfast services, and smaller restaurant settings — where a ribbed cooking surface is needed regularly but bench space is at a premium. Sites running very high continuous volumes of grilled product across a long service may find a heavier-duty model with a larger cooking area a more appropriate fit for their throughput demands.

If you want to talk through whether the GS6/TFR is the right match for your menu, service volume, or kitchen setup, the team at Advantage Catering Equipment is happy to have that conversation.

The Lincat LGR2 is a countertop electric griddle built around a one-piece cast iron cooking plate. Cast iron is a well-proven material for griddle work — it holds heat consistently across the surface and, once at working temperature, maintains that heat effectively even when food is loaded. This makes it a practical choice for operations cooking a steady flow of bacon, eggs, burgers, sandwiches, or similar items throughout service.

It is worth understanding the material characteristics before committing. Cast iron takes longer to reach working temperature than a thinner steel plate, but it rewards patience with stable, even heat distribution across the full cooking surface. It suits steady, moderate-throughput service well. Where immediate recovery after heavy loading is the priority — high-volume burger operations or continuous breakfast service at pace — a larger or heavier-duty unit is likely to be a better fit. The thermostat control allows operators to dial in a consistent working temperature and ease back during quieter periods, which helps manage energy use without shutting the griddle down entirely.

For smaller kitchen environments, the LGR2 offers several practical advantages:

• Even heat across the plate reduces hot spots and inconsistent cooking results
• Thermostat control supports consistent output across varied menu items
• One-piece plate design simplifies cleaning at the end of service
• Electric operation requires no gas supply, interlock, or flue connection
• Low-profile countertop format fits comfortably on a standard preparation counter

Installation is straightforward. The main consideration is confirming that the electrical supply at the intended counter position is adequate. Overhead extraction should be in place to handle steam and cooking vapours, as with any countertop cooking equipment.

The LGR2 is well suited to cafés, small diners, hotel breakfast stations, and similar settings where griddle cooking forms a regular but not dominant part of the menu. If your service volume is higher, or if you need dual-zone temperature control or a ribbed surface option, other models in the range are worth exploring.

If you would like to talk through whether the LGR2 fits your kitchen and service pattern, the team is happy to have that conversation before you commit.

The Lincat GS7/R is an electric countertop griddle with a split cooking surface machined from solid steel plate — one smooth half and one ribbed half. That configuration allows a kitchen to run two distinct cooking styles from a single unit: flat-plate cooking for eggs, pancakes, and delicate items on one side, and ribbed cooking for burgers, chicken breasts, and anything where char marks and fat drainage matter on the other.

In a busy service environment, the thick machined steel plate earns its keep. Dense steel retains heat effectively when food loads hit the surface, helping to maintain consistent cooking temperatures through sustained service rather than dipping sharply and recovering between batches. Each half has its own thermostat, so both zones can be dialled to different temperatures simultaneously — practical when the two surfaces are handling items with genuinely different heat requirements, and useful for reducing energy draw by turning one section back during quieter periods.

The fully welded plate construction removes the joins and seams found on lesser-built units, which tend to trap grease and debris over time. That makes end-of-service cleaning more straightforward and reduces the risk of build-up that affects both hygiene and long-term cooking performance.

• Dual independent temperature zones for simultaneous different-heat cooking
• Smooth and ribbed sections on one plate — no need for two separate units
• Welded plate construction with no grease-trapping seams
• Independent thermostat control supports energy management between services
• Electric operation — no gas supply or interlock ventilation system required

Being electric, the GS7/R is straightforward to position and connect provided the correct electrical supply is available at the counter. It does not require a gas interlock system or dedicated flue, which makes it a practical option where gas infrastructure is limited or where countertop flexibility matters. It is worth confirming the supply specification with your installation team before ordering.

This griddle is well suited to cafés, pubs, hotel kitchens, and casual dining operations running a mid-volume breakfast or lunch service. For sites running extended service periods at consistently high throughput, a heavier-duty or larger-format griddle may be worth considering. Equally, smaller operations with limited counter space may find a compact single-zone unit a better fit.

If you would like to talk through whether the GS7/R suits your service volume and kitchen setup before committing, the team at Advantage Catering Equipment is happy to have that conversation.

The Lincat GS6/TR is a countertop electric griddle with a machined steel cooking plate divided into two distinct zones — one flat, one ribbed. The split-surface layout means operators can cook different items simultaneously on a single unit, which is a practical advantage in kitchens where the menu calls for both flat-cooked results and char-marked finishes within the same service period.

The machined steel plate is substantial enough to hold heat during busy periods and recovers reasonably well when cold product is loaded. Each half has its own independent thermostat, so the flat and ribbed zones can be set to different temperatures and controlled separately. This allows menu flexibility during a full service, and means the less-used side can be run down or switched off during quieter periods to reduce energy consumption. The fully welded plate construction eliminates joins and crevices where grease and debris would otherwise accumulate, making end-of-service cleaning noticeably more straightforward.

• Independent thermostat controls for each cooking zone
• Ribbed surface produces char marks without a separate chargrill
• Fully welded plate removes debris traps, aiding daily cleaning
• Countertop format fits well on a cooking line or pass position
• Dual-zone operation supports energy management during variable demand

As an electric unit, it will require a correctly rated supply for your site — confirm available capacity before ordering. Adequate overhead extraction at the cooking position is also necessary and should be factored into placement decisions. Allow sufficient clearance around and beneath the unit for routine cleaning access.

This griddle is well suited to small to medium-volume operations — cafés, pubs, bistros, and hotel kitchen lines — where the menu benefits from both cooking surfaces but space or budget does not justify two separate units. For kitchens running continuous high-volume grill service or heavy breakfast trade, a larger or heavier-duty model may be worth considering to meet throughput demands comfortably.

If you'd like to talk through whether this unit suits your service volumes and kitchen setup, the team is happy to help before you make a decision.

The Lincat GS6/C is an electrically powered commercial griddle with a chrome-plated cooking surface. The plate is machined from solid steel and finished with chrome, producing a smooth, non-reactive surface that handles delicate ingredients — eggs, fish, pancakes, crêpes — without the sticking or marking that a rougher steel plate can cause. A rotary thermostat controls the cooking temperature, giving operators straightforward, repeatable heat management across the plate during service.

In commercial kitchens where surface contact and presentation matter, chrome plate is a considered choice rather than a default one. The smooth finish reduces sticking and produces cleaner results on foods that need a gentler cooking surface. Thermostatic control helps hold a steady temperature during sustained service, which in turn supports more consistent batch results during peak periods — a practical advantage where menu items need to look the same whether they go out at noon or at two o'clock.

From a day-to-day operational standpoint, the GS6/C offers several practical advantages:

• Chrome surface reduces sticking on delicate proteins, eggs, and pancake-style dishes
• Fully welded plate construction avoids seams that trap grease and food debris
• Thermostatic control supports energy efficiency during quieter service periods
• Machined steel base supports even heat distribution across the cooking zone
• Electric operation removes the need for a gas supply or gas safety certification on site

As an electric unit, the GS6/C requires a suitable dedicated power supply — it is worth confirming your kitchen's available supply before ordering. The griddle should be positioned on a stable, heat-resistant surface with adequate clearance to adjacent equipment and overhead structures. Chrome plate benefits from correct seasoning on first use and routine care to maintain surface condition and cooking performance over time; operators who are unfamiliar with chrome plate maintenance should factor this into their decision.

This griddle is well suited to cafés, hotel kitchens, small restaurants, and contract catering operations running moderate service volumes where the menu genuinely calls for a chrome surface. Operators handling high-volume continuous service, or those cooking primarily at high temperatures with fatty meat cuts, may find a standard mild steel plate or a heavier-duty model a more practical fit for their operation.

If you are working out whether a chrome plate griddle suits your menu and service pattern, we are happy to talk it through — it is the kind of decision that is worth getting right before you buy.

The Lincat GS4/C is an electric countertop griddle with a chrome plated cooking surface. It is designed for commercial kitchens that need a flat, controllable cooking surface for daily service — breakfast menus, all-day operations, or any kitchen where consistency across the plate directly affects food quality and presentation.

Chrome behaves differently to bare steel in a working kitchen. Food releases more readily from the surface, which makes it particularly well suited to eggs, pancakes, delicate proteins, and other ingredients that can suffer on a more reactive surface. The chrome also responds well to temperature changes during a busy service, where cooking conditions are rarely constant. Two independently controlled zones allow the operator to hold different temperatures across the plate at the same time — a useful arrangement when working across a varied menu, or when only part of the plate is needed during quieter periods.

From a practical operational standpoint:

• Two-zone thermostatic control allows varied cooking temperatures across the plate simultaneously
• Chrome surface reduces sticking and suits a wider range of ingredients than bare steel
• Fully welded plate construction minimises joints where grease and debris can accumulate
• Electric operation suits sites without gas supply or where gas is not preferred
• Straightforward to clean down after service

As an electric unit, the GS4/C requires connection to a suitable power supply and should be installed by a qualified electrician. It is designed for countertop use on a stable, heat-resistant surface with adequate clearance around it. Extraction above the cooking position should be included in ventilation planning.

This griddle suits cafés, hotel kitchens, pub restaurants, and similar operations running a regular breakfast or all-day menu — particularly where gas infrastructure is not available. For kitchens handling significantly higher throughput or requiring a larger cooking area, a heavier-duty model may be worth considering.

If you would like to talk through whether this unit fits your service pattern or kitchen setup, the team is happy to help.

The Lincat GS3/C is an electric griddle with a chrome-plated cooking surface. Chrome plate is a practical choice in commercial kitchens where a smooth, non-reactive cooking surface matters — it is commonly used for eggs, fish, delicate proteins, and anything where sticking or colour transfer from a bare steel plate would compromise presentation or flavour. The plate is machined to a consistent thickness to support even heat distribution across the cooking zone, and the fully welded construction removes joints and crevices that would otherwise trap grease and food debris over time.

In a working kitchen, the thermostatically controlled rotary dial allows operators to set and hold a consistent plate temperature throughout a service period. The chrome surface reaches working temperature efficiently and holds it steadily once up to heat, making it reliable through a busy lunch or dinner service without needing to run at full output continuously. Temperature can be reduced during quieter periods, which helps manage energy consumption across a long shift.

The key operational advantages are:

• Chrome plate resists staining and suits delicate or high-turnover menu items
• Fully welded plate edges reduce cleaning time and limit bacterial harborage points
• Thermostat control supports consistent results and avoids unnecessary energy use
• Electric operation removes the need for a gas supply or gas safety checks at installation

As an electric unit, an appropriate power supply will need to be confirmed before ordering. No gas connection is required, which gives more flexibility over positioning in kitchens where gas runs are limited. Like any griddle in regular commercial use, correct placement under extraction is advisable to manage heat and steam output during service.

This unit is well suited to cafés, small restaurants, hotels, and contract catering operations running moderate service volumes. The chrome plate specification makes it particularly appropriate where surface cleanliness and gentle cooking characteristics are priorities. For higher-volume sites or operations running continuous service across multiple cooking zones, a heavier-duty or wider model may be worth considering.

If you are unsure whether the chrome plate suits your menu or whether this unit matches your service volumes, the team is happy to talk it through with you.

The Lincat GS9 is a countertop electric griddle with a machined steel cooking plate. It is designed for commercial kitchens producing burgers, bacon, eggs, fish, and similar items that benefit from direct contact with a flat, even surface. The unit sits on the worktop, connects to a standard electrical supply, and requires no fixed installation — straightforward to position and practical to run day to day.

Consistent plate temperature is central to cooking quality when service is busy. The steel plate distributes heat evenly across the cooking surface, reducing the risk of hot spots that lead to uneven browning or inconsistent results. The thermostat gives operators direct control over plate temperature, which makes it practical to adjust heat for different menu items and to pull back energy draw during quieter periods without switching the unit off entirely.

From a day-to-day operational standpoint, the GS9 offers a number of practical advantages:

• Even heat distribution across the steel plate supports consistent results throughout service
• Thermostat control allows straightforward temperature adjustment for different products
• Fully welded plate construction removes dirt traps and simplifies end-of-service cleaning
• Electric operation suits kitchens without a gas supply or where additional gas connections are not practical
• Countertop format fits compact kitchen layouts without requiring fixed installation

As an electric unit, the GS9 requires a suitable power supply and adequate circuit capacity — it is worth confirming the socket type and electrical load with a qualified electrician before installation. No specialist extraction is typically required for this type of equipment, though cooking fats will produce smoke at higher temperatures and adequate general kitchen ventilation remains advisable.

The GS9 is well suited to cafés, sandwich bars, pub kitchens, and smaller restaurant operations where a reliable flat-plate electric griddle covers the bulk of a breakfast or light lunch menu. For operations with significantly higher throughput or greater cooking volume, a wider or higher-output model may be worth considering instead.

If you would like to talk through whether the GS9 is the right fit for your menu and kitchen setup, the team is happy to help before you commit to an order.

The Lincat GS65 is an electric countertop griddle fitted with a machined steel cooking plate. It is designed for continuous commercial use where consistent, controllable heat is needed across the full plate area. The steel plate surface handles a broad range of menu items reliably — breakfast items, burgers, fish, flatbreads, and vegetables — making it a dependable flat-plate option for kitchens that need daily versatility without the infrastructure demands of a gas connection.

In a busy service environment, even heat distribution across the plate is what separates consistent output from erratic results. The machined steel plate is designed to spread heat uniformly, which reduces the cold spots that slow throughput and produce uneven cooking during peak periods. The fully welded plate edges remove the seams and joins where grease and food debris typically collect, keeping end-of-service cleaning straightforward and reducing the time hygiene maintenance takes out of the working day.

• Even surface heat across the full plate for consistent cooking results
• Fully welded plate edges eliminate grease traps and simplify cleaning
• Electric operation removes the need for a gas supply or flue connection
• Countertop format fits into most commercial kitchen line configurations
• Suited to a broad range of menu items across multiple dayparts

As an electric unit, the GS65 does not require a gas supply or associated flue infrastructure. It will need a suitable dedicated electrical supply, so confirming available capacity with a qualified electrician before installation is advisable. The unit should be positioned on a solid, heat-resistant countertop surface within reach of adequate extraction.

The GS65 is well suited to cafés, pub kitchens, school canteens, and smaller restaurant operations running moderate daily throughput. It is a practical choice where a steel plate finish is preferred over chrome. For higher-volume sites requiring a larger cooking area or more intensive continuous use, a heavier-duty model from the wider range may be worth considering.

If you are weighing up whether this griddle fits your kitchen layout and service volumes, the team at Advantage is glad to talk it through with you.

The Lincat GS6 is a countertop electric griddle built around a solid machined steel cooking plate. It sits within Lincat's established range of countertop cooking equipment and is designed for kitchens that need a dependable, straightforward griddle without unnecessary complexity. The flat steel surface handles a broad range of foods — burgers, bacon, eggs, fish fillets, and similar items that benefit from direct contact with a consistent, even cooking surface.

In a working kitchen, evenness across the plate matters. The machined steel construction distributes heat consistently, reducing the risk of hot spots that cause uneven results during a busy service. Temperature is managed via a rotary thermostat, allowing operators to set and hold the heat they need without constant attention. During quieter periods, the thermostat also helps avoid unnecessary energy use — a practical consideration for any kitchen keeping an eye on running costs.

From a day-to-day operational standpoint, the GS6 offers several practical advantages:

• Fully welded plate construction reduces crevices where grease and debris can collect
• Thermostatically controlled temperature supports consistent results throughout service
• Simple rotary controls require minimal training to operate confidently
• Machined steel surface retains heat well during continuous cooking
• Compact countertop footprint suits kitchens where bench space is limited

As an electric unit, the GS6 requires a suitable electrical supply and no gas connection. It is worth confirming your existing supply can accommodate the load before installation, and that the unit will be positioned on a stable, heat-resistant surface with adequate clearance on all sides.

The GS6 is well suited to cafés, pub kitchens, small restaurants, and similar operations running a regular breakfast or all-day menu at moderate volume. Where throughput is higher — such as busy quick-service environments or hotel kitchens running continuous covers — a heavier-duty or wider griddle is likely a better fit. If your menu leans heavily on delicate fish or items where a chrome cooking surface would be preferable, it is worth exploring the alternatives available in the range.

If you would like to talk through whether the GS6 fits your kitchen and service pattern, the team is happy to have that conversation before you make a decision.

The Lincat GS3 is a countertop electric griddle built around a solid machined steel cooking plate. It is designed for the consistent demands of a working commercial kitchen — suited to breakfast service, burgers, sandwiches, fish, and other flat-griddled items. Steel plate is a well-established choice in professional kitchens where uniform sear and reliable surface temperature matter more than the high-reflectivity finish of chrome plate.

In service, the thick machined plate distributes heat evenly across the cooking surface, reducing the risk of hot spots that can produce inconsistent results during a busy period. The thermostatically controlled rotary knob lets the operator dial in the right temperature for the product being cooked and pull back during quieter spells — a sensible way to manage energy use across a long shift without interrupting workflow.

The fully welded plate construction is a practical advantage in any kitchen environment. Joints and seams are common collection points for grease and food debris; eliminating them makes end-of-service cleaning more straightforward and supports better hygiene standards over time. Key operational advantages include:

• Fully welded plate with no seams or joints to trap grease
• Even heat distribution for consistent results across the cooking surface
• Thermostatically controlled temperature via simple rotary knob
• Electric operation with no gas connection required
• Compact countertop footprint for bench or cooking suite installation

Being electric, the GS3 does not need a gas supply or dedicated flue, though it should be positioned within reach of adequate overhead extraction. Circuit capacity at the intended installation point should be confirmed before ordering, and the supporting surface needs to be sufficiently robust to take the weight of a solid steel plate unit.

The GS3 is well suited to smaller restaurants, cafés, pub kitchens, and hospitality operations where a reliable, no-frills electric griddle is needed without a large footprint. It suits operators cooking to order rather than batch-cooking at high volume. For sites running very high covers or extended continuous service, a larger or heavier-duty griddle may be the more appropriate choice.

If you are weighing up plate type, output capacity, or how this unit fits into your existing setup, the team is happy to talk it through before you commit.