Griddles

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 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 Roband GT480 is an electric countertop unit that combines a flat steel griddle plate and a separate toasting section within a single compact footprint. Each section operates independently with its own temperature control, meaning griddled and toasted items can run simultaneously without either function having to compromise on heat or timing. It is built for kitchens where worktop space is limited but the menu demands consistent output across more than one cooking method.

In practice, this kind of combination unit earns its place during a breakfast rush or a busy café lunch service. Bacon, eggs, or burgers can run on the plate while toast or toasted sandwiches move through the grill section at the same time, removing the need to queue tasks or alternate between separate appliances. The 8mm steel plate holds heat well under continuous loading, and the thermostat-controlled elements respond promptly when repeated use draws the surface temperature down — which matters when throughput cannot afford to slow.

From an operational standpoint, the GT480 offers a number of practical advantages:

• Independent temperature zones allow griddled and toasted items to cook correctly at the same time
• Integrated grease box on the griddle section keeps the work surface manageable during service
• Removable crumb tray beneath the toaster makes end-of-service cleaning straightforward
• Wire rack includes a bun stop and rack stop, reducing dropped product and waste
• Stainless steel construction throughout supports durability and routine hygiene compliance

As a countertop electric unit, installation is relatively straightforward. You will need an appropriate power supply and sufficient clear worktop space, with adequate clearance around the unit for safe operation and airflow. It is worth confirming your electrical supply is compatible before ordering.

The GT480 is well suited to cafés, sandwich bars, hotel breakfast operations, and fast-casual restaurants running a mixed menu of griddled and toasted items. It is designed for moderate-volume service; sites running consistently high throughput across both functions simultaneously may find a larger or more heavy-duty unit a better fit. Where the menu is primarily griddle-focused and toasting is a secondary requirement, a standalone griddle with a greater plate area may also be worth considering.

If you would like to talk through whether the GT480 is the right match for your service volume and menu before committing, our team is happy to help you work it out.

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 Blue Seal GP514-LS is a freestanding 600mm gas griddle built around a thick machined steel plate with thermostatically controlled burners. It runs on either natural gas or LPG, with the gas type specified at the point of order. The unit sits on an open stand fitted with heavy-duty front legs and rear castors, and it forms part of Blue Seal's modular 600mm series, allowing it to align with compatible equipment from the same range where the kitchen layout allows.

The machined steel plate is what makes this griddle reliable in day-to-day service. Its thickness supports even heat distribution and solid recovery after food is placed down — both important when the griddle is running continuously through a breakfast rush or lunchtime peak. Piezo ignition keeps lighting straightforward, flame failure protection cuts the gas supply if the flame extinguishes unexpectedly, and an overheat cut-out provides a further layer of protection during sustained high-output periods.

In practical terms, the GP514-LS suits kitchens where griddle cooking carries real volume — breakfasts, burgers, grilled meats, flatbreads and similar. Key operational advantages include:

• Even heat retention across the plate for consistent cooking results throughout a full service
• Broad temperature range handles varied menu items on a single surface
• Rear castors allow repositioning without lifting the unit
• Dual gas compatibility reduces procurement lead times
• Modular 600mm format aligns with other Blue Seal series equipment

Installation requires a correctly specified gas supply and adequate overhead extraction — the griddle should sit beneath a suitable ventilation canopy. The open stand offers no undercounter storage, so it is worth considering the unit's position relative to prep areas and the pass before committing to a location. Once sited, it should be secured in accordance with gas safety requirements even though the castors allow movement.

The GP514-LS is well suited to small and medium commercial kitchens, pub and bar operations, cafés with a cooked food offering, and fast-casual restaurants with moderate to high griddle throughput. Sites running higher covers or broader griddle menus may find a wider cooking surface more practical, while lower-volume operations might be better served by a countertop model without the stand.

If you'd like to talk through whether this griddle suits your kitchen setup and service demands, the team is happy to have that conversation before you go ahead.

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 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 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 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 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 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 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 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 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 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 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 OE8211 is an electric clam griddle designed for commercial kitchens where speed and consistency through a busy service are the priority. Unlike a conventional flat griddle, the clam format uses upper and lower heated plates that close over the food and cook both sides simultaneously. The upper plate adjusts automatically to accommodate varying food thickness, so there is no need to reset manually between different items.

Cooking both sides at once reduces the time each item spends on the griddle and removes the need for turning, which helps maintain throughput during peak periods. Two independently controlled cooking zones allow operators to run one side at full capacity while holding the other on standby during quieter spells — avoiding unnecessary energy use without powering the unit down entirely. Individual digital timers on each clam plate support consistent results across a full service, which is particularly useful where more than one person is working the station.

From a day-to-day operational standpoint, the unit is straightforward to manage:

• PTFE non-stick sheets on the clam plates reduce food adhesion and simplify cleaning between and after service
• The stainless steel lower plate wipes down quickly without elaborate effort
• A large fat collection drawer allows extended cooking runs without frequent interruption
• A wide drainage channel reduces time spent managing fat clearance during service

As an electric unit, the OE8211 requires a hardwired connection with appropriate circuit protection — it is not a plug-in appliance. Connection should be carried out by a qualified electrician, and it is worth confirming your available supply is compatible before ordering. The unit is designed for countertop installation with adequate clearance around it; it is not suitable for outdoor or unventilated environments.

The OE8211 suits cafés, quick-service restaurants, hotel kitchens, and similar operations handling paninis, burgers, chicken portions, breakfast items, or anything that benefits from fast, consistent two-sided cooking. Sites running continuous high-volume output across a full day may find a heavier-duty model more appropriate for their demands.

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

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 Imperial CITG-24 is a 24-inch commercial gas griddle built around a thick, highly polished steel cooking plate. It is designed for continuous use in professional kitchens where consistent surface temperature and reliable recovery between orders matter — robustly constructed for serious cooking volume rather than occasional use.

In a busy service environment, plate thickness is what separates this griddle from lighter-duty alternatives. A thicker steel plate absorbs and retains heat more effectively, so surface temperature holds steadier when cold product is placed down repeatedly during peak service. Recovery is noticeably quicker, reducing the risk of temperature drops that affect product quality and slow throughput. The burner layout — one burner per 12 inches of plate — supports even heat distribution across the full cooking surface, which matters when running multiple products simultaneously. The rear flue design assists uniform heat spread rather than concentrating it at the front or back.

From an operational standpoint, the CITG-24 offers several practical advantages for day-to-day service:

• Individual adjustable gas valves per burner allow zone control, useful when cooking different products simultaneously or managing quieter periods
• Continuous pilot ignition on each burner means no delay getting the griddle operational at the start of service
• A wide grease gutter channels run-off efficiently, keeping the cooking surface cleaner during service
• The stainless steel grease can includes a weep-hole indicator, so staff know when it needs emptying without removing it to check
• Welded stainless steel construction on the front, sides, and landing ledge is durable and straightforward to clean

Installation requires a natural gas or LPG connection — confirm the correct gas type before ordering, as the griddle must be configured for the supply available on site. Appropriate overhead extraction is essential, as all gas cooking equipment produces combustion products requiring adequate ventilation. The adjustable feet allow for levelling on uneven kitchen floors, which is worth attending to given that grease drainage depends on a correct slope towards the gutter. This is a countertop unit and will need a suitable stand or fabricated base at the correct working height.

The CITG-24 is well suited to restaurants, cafés, burger operations, hotels, and contract catering kitchens running a medium to high volume of griddle-cooked product — from breakfast service through to full à la carte. The 24-inch plate works well as a standalone unit in a modestly sized kitchen or as part of a wider cooking suite. For operations requiring greater simultaneous cooking capacity, wider models in the Imperial range are worth considering. Equally, lower-output kitchens may find a smaller plate more practical to maintain and run efficiently.

If you are weighing up whether this model suits your service volume or how it sits alongside your existing cooking line, the team is happy to talk it through before you commit.

The Blue Seal GP516-LS is a 900mm wide freestanding gas griddle built around a machined steel cooking plate and mounted on an open stand. It operates as a self-contained unit, making it straightforward to position without integrating into a full cooking suite, though it sits comfortably alongside other 900mm modular equipment where a cooking line is being built out.

The thick steel plate is central to how this griddle performs in practice. It holds heat across the full cooking surface with good consistency and recovers well when cold product is loaded in volume — both of which matter during a sustained service when multiple portions are running simultaneously. Thermostat control allows the operator to maintain a stable plate temperature suited to different menu items, and piezo ignition with flame failure protection keeps day-to-day operation practical and safe.

From an operational standpoint, the unit offers several reliable advantages:

• Thick steel plate reduces temperature variation across the full cooking surface
• Good heat recovery when loading cold product during busy service periods
• Thermostat control supports consistent results across varied menu items
• Rear castors and front legs allow repositioning and easier access for deep cleaning
• Compatible with natural gas or LPG — specify at point of order

Installation requires a gas supply connected by a Gas Safe registered engineer. The 900mm width takes up a significant section of any cooking line, so extraction coverage and available floor space should be confirmed before ordering. The open stand provides no undercounter storage, which is worth factoring in if your kitchen relies on that space. The rear castors are a practical consideration for sites where equipment is moved regularly for thorough cleaning.

This griddle is well suited to independent restaurants, pub kitchens, burger operations, and catering businesses where flat-top cooking is central to the menu. It handles mid-to-high volume service reliably. For very high-throughput sites or those requiring a wider cooking surface, it is worth considering a heavier-duty or larger-format model before committing.

If you would like to talk through whether this unit is the right fit for your kitchen volume or gas setup, the team is happy to help before you place 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 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 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 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.

The Lincat GS4 is a gas-fired flat plate griddle built around a solid machined steel cooking surface. It is a straightforward, practical unit designed to deliver consistent, controllable heat across the full cooking area without unnecessary complexity. Steel plate is a well-established choice for commercial griddle work — it develops a natural seasoning over time and handles the kind of mixed-menu cooking found in café, pub, and fast-casual environments well: burgers, bacon, eggs, and general breakfast or grill service items.

During busy service periods, the key question for any griddle is how well it holds temperature under continuous load. The GS4's gas burner sits directly beneath the cooking plate, which supports good heat retention even when the surface is heavily used throughout a shift. Thermostat control allows the chef to set and hold a target temperature rather than managing heat manually, which helps maintain consistency and reduces the risk of overcooking when working at pace.

From a day-to-day operational standpoint, the fully welded plate construction is worth noting. There are no seams or joints in the cooking surface to trap grease or food debris, which makes end-of-service cleaning considerably more straightforward and supports hygiene compliance. Other practical advantages include:

• Thermostat control holds consistent temperature through varying service demand
• Fully welded cooking surface simplifies cleaning and limits grease traps
• Steel plate suits a broad range of griddled items and improves with seasoning
• Gas operation provides responsive, direct heat adjustment throughout service
• Compact footprint suits kitchens where counter space is at a premium

As a gas appliance, the GS4 requires a suitable gas supply — either natural gas or LPG depending on your site — and installation must be carried out by a Gas Safe registered engineer. Adequate overhead extraction or canopy ventilation will be required above the cooking position. It is worth confirming your available gas supply pressure before ordering, as this affects commissioning.

The GS4 is well suited to smaller commercial operations running steady but manageable throughput — cafés, pub kitchens, and small restaurant grill sections that need a reliable single-zone gas griddle. For operations handling significant continuous volume or cooking multiple proteins simultaneously across a longer service, a wider or heavier-duty unit may serve better. If your menu leans heavily towards delicate fish or dishes where a very smooth, non-reactive surface is preferred, a chrome plate alternative is worth comparing.

If you would like to talk through whether this model suits your kitchen layout, service volume, or existing gas supply, the team is happy to help you work it through before you order.

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 Roband GT700 is a counter-top combination unit that brings together a steel plate griddle and a separate toasting section in a single footprint. Both functions are independently controlled, so griddle and toasting temperatures can be set and maintained simultaneously without one influencing the other. It is a purpose-built piece of equipment designed around continuous service use rather than occasional output.

The thick steel cooking plate holds heat well under a sustained load — which is where this kind of unit proves its value during a breakfast or brunch service. Repeated loading of bacon, eggs, and burgers causes less temperature drop than thinner plates would, and recovery is reliable enough to maintain consistent output through a busy spell. The toasting section handles more than standard sliced bread; a wire rack, bun stop, and rack stop keep product correctly positioned throughout the toasting cycle.

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

• Independent temperature control lets griddle and toasting run at different settings simultaneously
• Thick steel plate delivers good heat retention and an even cooking surface
• Integrated grease box simplifies cleaning between services
• Removable crumb tray in the toasting section supports hygiene maintenance
• Wire rack with bun and rack stops keeps product positioned correctly during toasting

The GT700 requires hardwired electrical installation by a qualified electrician and is not supplied with a plug or cable. It can be wired for single or three-phase supply; confirming the preferred arrangement with your electrician before installation is advisable, as three-phase wiring can reduce long-term strain on the unit's components. Counter placement will depend on access to a suitable supply point, so it is worth settling the electrical arrangement early in the planning process.

This unit is well suited to cafés, hotel breakfast operations, pub kitchens, and fast-casual restaurants where griddle cooking and toasting run concurrently during service. It is sized for moderate to busy service volumes. Operations running very high continuous throughput may find a heavier-duty, higher-capacity unit a better match for their requirements.

If you would like to talk through whether the GT700 is the right fit for your service volume or kitchen setup, the team is happy to help.

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 Roller Grill PSF 600G is a gas-fired flat griddle built around a cast iron cooking plate. Cast iron is a practical choice for this type of equipment — it retains heat well and distributes it evenly across the surface, which matters when cooking items like burgers, bacon, sausages, and eggs that depend on consistent contact temperature throughout service.

The plate is divided into two independently controlled heating zones, each with its own burner control. In practice, this allows you to run different temperatures across the plate simultaneously — useful when your menu calls for cooking several different items at once, or when you want to hold one section at a lower temperature as a resting zone during a busy service. The burners beneath the plate are designed to deliver consistent heat without creating concentrated hot spots, which helps maintain even results when cooking to order under pressure.

From an operational standpoint, the cast iron construction offers several practical advantages over thinner steel plate alternatives:

• Strong heat retention during sustained service without temperature drop-off
• Integral side and rear walls help contain food and reduce spillage into the burner area
• Front drainage channel simplifies grease collection during and after service
• Supplied ready for LPG use, with natural gas jets included for conversion flexibility
• Robust build suited to regular daily use in a working kitchen

As a gas appliance, the PSF 600G requires a suitable gas supply and must be installed by a Gas Safe registered engineer. It should be positioned beneath an adequate extraction canopy. The cast iron plate adds meaningful weight to the unit, so bench load capacity and access routes are worth considering before installation.

This griddle is well suited to cafés, sandwich bars, pub kitchens, and smaller restaurant operations where griddle cooking is a regular part of the menu and service volumes are steady rather than very high. For kitchens running extended service periods with particularly high throughput demands, a heavier-duty or larger format griddle may be worth considering.

If you are weighing up whether this griddle suits your kitchen layout or service pattern, the team is happy to talk it through.

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.