Griddles

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/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 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 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 Lincat OE8210 is a countertop electric clam griddle with two independently controlled cooking zones. Each zone combines a lower steel plate with a hinged upper clam plate that closes down onto the product, applying heat from both surfaces simultaneously. That dual-sided cooking action is what separates this format from a conventional open griddle, and it has a direct bearing on how the unit performs during service.

Cooking both sides at once reduces overall cooking times considerably, which during a busy service translates into faster ticket times and more consistent output — particularly where the same product is being cooked in volume throughout the day. The self-adjusting upper plate accommodates different product thicknesses without manual adjustment, which helps maintain throughput when the kitchen is under pressure. The digital timer on each clam plate supports repeatable results, useful wherever consistency across a team matters. During quieter periods, independent zone control means only one side needs to stay active, a practical consideration for operations running a split service pattern.

From a day-to-day operational standpoint, several features are worth noting:

• Independent thermostatic control per zone allows flexible management across different service periods
• Digital timer per clam plate supports consistent, repeatable cooking results
• PTFE non-stick coating on the upper plates reduces product adhesion and simplifies cleaning
• Robust lower steel plate suited to the demands of regular commercial use
• Large fat collection drawer and wide drainage channel support uninterrupted service flow

As a countertop unit, available worktop depth and overhead clearance both need to be assessed before installation — the clam lid opens upward and requires adequate clear space above the unit. A qualified electrician should confirm the electrical supply requirements prior to ordering. Overhead extraction in line with standard commercial kitchen ventilation guidance is advisable above the cooking position.

The OE8210 is well suited to cafés, quick-service restaurants, hotel kitchens, and contract catering operations where consistent portioned output during service is a priority. It performs particularly well with proteins, paninis, and similar products where a repeatable result is important. Operations running very high continuous throughput across an extended service day may want to consider whether a heavier-duty configuration would be more appropriate for their volume.

If you would like to talk through how the OE8210 fits your service pattern before committing to an order, the team is happy to help you work that out.

The Parry PGG7 is a countertop gas griddle with a polished steel cooking plate, designed for smaller commercial catering environments where a compact, reliable flat-plate griddle is needed without the output demands of a larger unit. It runs on natural gas or LPG, which gives operators some flexibility around where the unit sits on the cooking line and how the site's gas supply is configured.

In service, the polished steel plate handles the kind of items that benefit from direct, even contact heat — bacon, eggs, burgers, halloumi, flat breads and similar products. Thermostatic control holds the plate at a consistent temperature through the natural variation of a service period, which helps maintain output quality whether orders are coming in steadily or the pass has gone quiet. It is not designed for continuous multi-cover throughput, but for a steady breakfast or lunch trade it performs dependably within its capacity.

From a practical standpoint, the PGG7 offers several day-to-day operational advantages:

• Thermostatic control maintains consistent plate temperature across varied order volumes
• Polished steel surface distributes heat evenly for reliable cooking results
• Removable fat drainage drawer keeps end-of-service cleaning straightforward
• Natural gas and LPG compatibility suits different site supply configurations
• Compact countertop footprint integrates easily into a tight cooking line

As a countertop unit, the PGG7 must be positioned on a stable, heat-resistant surface rated to carry its weight. All gas connections require a Gas Safe registered engineer, and adequate extraction above the cooking line is a necessity rather than a consideration. If the LPG version is being used, cylinder storage, supply pressure, and regulator specification all need confirming with the installer before commissioning.

This unit is well suited to cafés, pub kitchens, hotel breakfast operations, sandwich bars, and similar smaller catering environments. For sites running continuous service across multiple covers, or where a larger plate area is needed to keep pace with peak demand, a heavier-duty or double-plate model would be worth considering.

If you are unsure whether the PGG7 is the right match for your service volume or site setup, the team is happy to talk it through before you place an order.

The Lincat GS7R is a gas-fired steel plate griddle with a split cooking surface — one half smooth, one half ribbed — giving operators two distinct cooking styles from a single unit. The plate is machined steel, fully welded to eliminate the seams and gaps where grease and food debris would otherwise accumulate over a busy service.

The mass of the steel plate is central to how the GS7R performs. It retains heat effectively and distributes it evenly across the surface, which matters when cold product is being placed down repeatedly at pace. In practice, that thermal stability means cooking times stay consistent as covers build, rather than extending as the plate struggles to recover. The gas burner is matched to the plate mass to maintain a stable working temperature throughout a full shift. Both the smooth and ribbed sections are independently thermostatically controlled, so they can be run at different temperatures simultaneously, or one side reduced during quieter periods to avoid burning gas needlessly.

Key operational advantages include:

• Split surface handles flat-griddled and char-marked items simultaneously
• Independent zone controls allow precise temperature management across both halves
• Welded plate construction reduces cleaning time and removes dirt traps
• Compatible with both natural gas and LPG supply

Installation must be carried out by a Gas Safe registered engineer. The unit requires a suitable gas supply connection, adequate clearance around the unit for safe operation, and the front grease channel needs accessible space for routine cleaning. Ventilation above the cooking position should be assessed as part of any installation review — a properly sized canopy extraction system is essential.

The GS7R is a practical fit for operations where the menu calls for both griddled and ribbed-marked items — pub kitchens, burger bars, café kitchens, and carvery-style services are all typical applications. For sites running very high covers across long service periods where a griddle is the primary workhorse, a larger or heavier-duty model may be worth considering. For lighter-use kitchens, a smaller unit might serve equally well without the footprint.

If you are working out whether this griddle suits your menu, your service volumes, or your existing kitchen layout, the team is happy to talk it through before you go ahead.

The Roller Grill PSF 400G is a gas-fired flat griddle built around a cast iron cooking plate. Cast iron is a well-established material choice for griddles precisely because it retains and distributes heat evenly across the surface, reducing the hot and cold spots that cause inconsistent cooking results during a busy service. It suits operators working through a steady throughput of breakfast items, burgers, sausages, and similar fare where a stable plate temperature matters from the first cover to the last.

The six-point star burner arrangement is designed to support even heat distribution across the plate, which is particularly valuable with cast iron — the material performs best when it can hold a consistent temperature under repeated loading. When the plate is heavily loaded during a peak period, cast iron's thermal mass helps maintain cooking times rather than allowing the surface to drop sharply and recover slowly. This is a practical unit for light to moderate volume kitchens rather than a high-output griddle built for the fastest-paced operations.

Features that support day-to-day service include:

• Integral raised walls to sides and rear, keeping food contained on the cooking surface
• Front drainage tray to collect fat and cooking juices, simplifying end-of-service cleaning
• Piezo ignition for straightforward lighting without a separate igniter
• Supplied configured for LPG, with natural gas conversion jets included as standard

The unit arrives ready for LPG use. If your kitchen runs on natural gas, the conversion jets are included, but the changeover should be carried out by a Gas Safe registered engineer. Position the griddle with appropriate clearance from combustible surfaces in line with current regulations, and ensure your extraction provision is adequate for an open-flame appliance of this type.

The PSF 400G is well suited to cafés handling breakfast covers, pub kitchens running lunchtime grills, and catering operations that need a reliable griddle without committing to a larger footprint. For sites with higher service volumes or a need for a wider cooking surface, a heavier-duty model in a larger format is worth considering.

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

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

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

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

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

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

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

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

The Blue Seal GP518-LS is a free-standing 1200mm gas griddle built around a thick machined steel cooking plate. Three independently controlled burners run the full length of the surface, each fitted with piezo ignition and flame failure protection. The unit comes complete on a heavy-duty open stand, making it self-contained and straightforward to position within a cooking line without requiring additional undercounter support.

At this plate width, the GP518-LS is intended as a primary cooking piece in a kitchen running consistent covers across multiple services. The machined steel plate holds heat across the full surface effectively under load, and recovery after a cold batch is reliable enough to maintain rhythm during a busy service. Running three independent temperature zones across the width is genuinely useful when working a mixed range — proteins on high heat at one end, vegetables or bread on a lower zone simultaneously. This is not a unit designed for occasional use; the construction is built for continuous daily operation.

From a practical standpoint, operators benefit from:

• Wide cooking surface sustains throughput across breakfast, lunch, and dinner service
• Independent burner zones allow different temperature settings across the plate simultaneously
• Thick steel plate retains heat under heavy load for consistent results batch to batch
• Piezo ignition with flame failure protection on every burner supports safe daily start-up
• Open stand allows cleaning beneath the unit and straightforward access to components

Installation requires a gas supply — natural gas or LPG depending on the version ordered. The unit needs to sit beneath a correctly sized extraction canopy in line with current UK Building Regulations and gas safety requirements. Rear castors allow repositioning, but once connected to the gas supply the unit should be treated as semi-permanent. Gas connection must be carried out by a Gas Safe registered engineer. Before ordering, confirm available gas supply capacity, floor loading for a unit of this size and weight, and that your ventilation arrangement is adequate for the heat output.

This griddle is well suited to restaurants, hotels, burger operations, and high-footfall catering sites where the griddle is a central piece of the cooking line and runs across multiple services daily. Operators with lighter or more intermittent throughput may find a narrower model more practical and more economical to run. At the other end, very high-volume sites turning covers back-to-back continuously could consider whether a wider or dual-unit arrangement better matches their output.

If you would like to talk through whether this size is right for your service volume, or want to go over the gas and ventilation requirements before you commit, the team is happy to work through it with you.

The Roller Grill PSR 400G is a gas-fired flat plate griddle built around a 10mm thick steel cooking surface. It is designed for straightforward, reliable performance on short-order grilled items — burgers, bacon, sausages, eggs, and similar fare. The unit ships ready for LPG use, with natural gas jets included for sites connected to a mains supply, making it practical across a range of site types without additional conversion kits.

In service, the steel plate delivers consistent direct heat transfer across the cooking surface. Six-point star burners distribute heat evenly beneath the plate, which helps reduce the cold spots that lead to uneven results during a busy period. A single heating zone keeps operation simple and consistent, which suits kitchens where the griddle handles one part of a broader cooking setup rather than running continuously as the primary workhorse. The welded steel upstand on the sides and rear contains food on the plate and limits spillage onto the surrounding worktop, while the front-mounted drainage drawer makes grease removal straightforward between or after service.

For operators thinking about day-to-day practicalities, the PSR 400G offers several useful characteristics:

• Piezo push-button ignition — no matches or separate ignitor required
• Steel plate retains heat well during moderate throughput
• Welded upstand reduces mess and supports light food holding at the plate edge
• Front drainage drawer simplifies end-of-service cleaning
• Dual-gas compatibility suits a wide range of site supply arrangements

This griddle is well suited to smaller operations — cafés, snack bars, food-to-go units, and lighter restaurant kitchens where grilling forms part of a broader cooking arrangement. It is not designed for sustained high-volume throughput across a long service period; sites running large quantities of grilled food continuously would be better served by a heavier-duty unit with multiple independent heating zones and a thicker plate.

If you would like to talk through whether the PSR 400G is the right fit for your setup or gas supply, the team is happy to help before you commit.

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

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

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

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

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

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

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

The Roller Grill PSR 600G is a gas-fired flat plate griddle built around a 10mm thick steel cooking surface. It is designed to handle the steady, repetitive demands of commercial breakfast service, burger operations, sandwich counters, and café environments — anywhere a consistent, controllable cooking surface is needed from the first cover to the last.

Heat is distributed across the plate by six-point star burners, which help reduce the cold spots that can cause uneven cooking and slow throughput during busy service periods. Two independent heating zones give operators the flexibility to run different temperatures across the plate simultaneously — useful when cooking items with different requirements side by side without compromising either.

The 10mm steel plate retains heat well under sustained load, which helps maintain cooking consistency when the plate is in continuous use. Steel plate suits operations where a good surface sear is needed, and where the plate will be in regular, sustained use — seasoning improves performance and builds character over time.

• Dual independent heating zones for simultaneous temperature management
• Six-point star burners reduce uneven heat distribution across the plate
• Welded side and rear walls keep food safely contained on the surface
• Front-opening grease drawer simplifies cleaning between service periods
• Piezo push-button ignition for reliable, straightforward start-up

The unit is supplied configured for LPG as standard, with natural gas jets included for conversion. Gas connection must be carried out by a Gas Safe registered engineer, and you will need to confirm your supply type before installation. Adequate fixed ventilation or extraction above the unit is a prerequisite — a canopy or extraction system should be in place before installation is arranged.

This griddle is well suited to smaller to mid-sized operations with steady but not exceptionally high-volume output. Sites running very high plate turnover across extended service periods may find a heavier-duty or larger-format model better matched to their needs. It is worth considering your peak cover count and average plate dwell time when deciding on the right size.

If you would like to talk through whether the PSR 600G fits your kitchen layout, gas supply, or service pattern, the team is happy to work through the details with you before you commit.

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 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.

The Lincat GS7 is a gas-fired countertop griddle built around a solid machined steel cooking plate. Designed for continuous use in professional kitchens, it prioritises consistent surface temperature and reliable throughput across service. Two independently controlled cooking zones allow operators to run different heat settings across the same surface — a practical advantage when working with different proteins at once, or when one section can be turned down during quieter periods.

Machined steel plate is a well-established choice for commercial griddle work. It retains heat effectively and recovers quickly when cold product is loaded, which matters during sustained peak covers when the griddle is rarely given time to rest. The fully welded plate construction eliminates recessed joints and seams that would otherwise harbour grease and food debris, making end-of-service cleaning more manageable.

The day-to-day operational advantages of the GS7 centre on control, consistency, and practical usability:

• Dual-zone thermostatic control for independent temperature management across the surface
• Thick steel plate delivers stable, even heat distribution throughout service
• Fully welded construction reduces dirt traps and simplifies cleaning routines
• Gas operation gives immediate heat response, well suited to fast-paced service periods
• Independent zone control allows partial shutdown when full capacity is not required

As a gas appliance, the GS7 requires connection to a suitable gas supply — natural gas or LPG depending on your site. Installation and commissioning must be carried out by a Gas Safe registered engineer. Adequate extraction ventilation above the cooking position is essential, as griddles generate significant heat and vapour during service. The GS7 is a countertop unit and will need a suitable cooking suite or fabricated bench at the correct working height before it can be commissioned.

The GS7 is well suited to cafés, restaurants, hotel kitchens, and fast-food operations running a steady volume of griddled items through service. It handles breakfast menus, burgers, fish, and similar fare reliably at a mid-range capacity level. For very high-throughput operations — large contract catering sites or high-volume concepts running continuous output — a heavier-duty or wider unit may be worth considering. For lower-volume sites or kitchens with limited bench space, a smaller model in the range may be a more practical fit.

If you would like to talk through whether the GS7 matches your service volume, or have questions about your gas supply setup, the team are happy to help you work it out before you commit.

The Imperial CITG-36 is a 36-inch commercial gas griddle built around a one-inch thick polished steel cooking plate. Three independently controlled burner zones span the full width, allowing different temperature areas to run side by side — useful when a single plate needs to handle proteins, eggs, and vegetables simultaneously during a mixed-menu service.

The mass of the steel plate is what defines how this griddle performs under pressure. When cold product loads the surface repeatedly during a sustained service, a heavier plate maintains its temperature more effectively, keeping recovery shallow and consistent. That thermal stability is particularly noticeable during breakfast and brunch runs, where the griddle rarely gets a rest. Aeration baffles between burner zones help distribute heat across the full plate width, reducing the risk of concentrated hotspots above individual burners, and thermostatically controlled burners maintain selected temperatures with reasonable precision throughout service.

From a practical standpoint, the design supports a steady working rhythm:

• Three independent zones allow simultaneous multi-temperature cooking on one surface
• Full-width rear flue assists even heat distribution across the plate
• Continuous pilot ignition on each zone for immediate, reliable start-up
• Wide grease gutter and one-gallon grease can keep the station manageable at peak
• Fully welded stainless steel body supports straightforward end-of-service cleaning

Installation requires a natural gas or LPG supply depending on the specification ordered, along with an extraction canopy that covers the full 36-inch width and can handle the combined output of three burners running simultaneously. The unit stands on stainless steel legs with adjustable feet for levelling. Before ordering, confirm that your available run space accommodates the full plate width — particularly if you are replacing a narrower unit — and that your gas supply is correctly sized for the load.

The CITG-36 suits hotel kitchens, busy café and pub operations, and contract catering sites where a griddle sees near-continuous use across a full service period. If your throughput is lighter or space is tighter, a narrower model in the range is worth considering. For very high-volume operations running extended back-to-back services, it is worth discussing whether a wider plate or a second unit would better support demand.

If you would like to talk through how this griddle fits your kitchen layout, gas supply, or service pattern before committing, the team is happy to help.

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

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

From an operational standpoint, several features support daily use:

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

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

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

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

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

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

The practical benefits for a kitchen operator include:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Fagor FT-G905 R is a countertop gas griddle with a ribbed mild steel cooking plate, designed for use in professional kitchens where consistent, high-volume cooking of meat, fish, and vegetables is a daily requirement. It sits within Fagor's 900 Series range — a line built to a commercial standard and intended to integrate with other appliances in the same suite.

In practice, the ribbed plate delivers the charred finish and defined grill marks that operators need for a range of menu items, from steaks and chicken to fish fillets and griddled vegetables. The 9.25kW gas output supports fast heat-up from cold and reasonable recovery between batches, which matters when a kitchen is working through a sustained lunch or dinner service. The 20mm plate thickness helps the surface hold temperature under load — a thinner plate tends to drop quickly when cold product is placed down in volume.

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

• Push-button ignition simplifies startup at the beginning of service
• Stainless steel construction supports regular cleaning without surface degradation
• A high-capacity grease collection drawer reduces the need for interruptions during busy service
• Countertop format keeps the footprint compact on cramped pass or prep areas
• Compatibility with other Fagor 900 Series units allows consistent suite configuration

As a countertop gas appliance, the FT-G905 R requires a natural gas connection with appropriate pipework and a certified gas installer for commissioning. Ventilation must comply with local extraction requirements, and at 70kg the unit will need two people to position safely on a suitable surface. The 400mm cooking width suits small to medium kitchens; higher-volume operations cooking a significant proportion of grilled items through peak service may find a wider plate more appropriate to their throughput demands.

This unit is a practical choice for independent restaurants, pub kitchens, hotel operations, and similar sites with regular demand for grilled and charred dishes. It is best suited to kitchens where the griddle is one of several cooking stations rather than the primary workhorse of the entire menu. For operations with considerably higher throughput or continuous full-plate use across a long service, a heavier-duty or wider model may be worth considering.

If you're unsure whether this model fits your service pattern or how it would sit alongside your existing equipment, our team is happy to talk it through before you commit.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Fagor FT-G910 R is a countertop gas griddle from the 900 Series range, fitted with a ribbed mild steel cooking plate that runs the full 800mm width of the unit. The ribbed surface is designed for grilling meat, fish, poultry, and vegetables where char marks and fat drainage matter — producing results that a flat plate cannot replicate. At 18.5kW of gas output, it heats quickly and recovers temperature promptly between batches, which is where this type of griddle earns its place in a working kitchen.

In a busy lunch or dinner service, recovery speed is one of the most important practical qualities a griddle can have. Thick or cold proteins placed directly from refrigeration will pull heat from any cooking surface; the output level on this unit supports consistent cooking temperatures across continuous covers rather than slowing down mid-service. The 20mm thick plate contributes to even heat retention across the cooking zone, reducing the hot-spot variation that thinner plates can suffer under sustained use.

From an operational standpoint, the FT-G910 R offers several practical advantages for kitchen teams:

• Push-button ignition reduces lighting time at the start of service
• Ribbed plate channels fats away from the cooking surface, supporting cleaner results and easier plate maintenance
• High-capacity grease drawer reduces how frequently it needs emptying during a session
• Stainless steel construction withstands the cleaning demands of a professional kitchen environment
• Countertop format allows installation on an existing range or Fagor 900 Series stand

Being a countertop unit, the FT-G910 R requires a stable, level surface rated to support its 128kg weight. It runs on natural gas and will need connection by a Gas Safe registered engineer — this is not a plug-in appliance. Ventilation provision appropriate for gas cooking must be in place. The unit sits within the Fagor 900 Series, which means it aligns dimensionally with other appliances and fabricated stands in that range if you are building out a suite. For kitchens with significantly higher throughput demands, a floor-standing model or wider cooking surface may be worth considering.

This griddle is well suited to restaurants, hotel kitchens, pub catering operations, and event catering facilities where grilled dishes form a regular part of the menu and the kitchen already has gas infrastructure in place. It is a practical choice for medium to high-volume operations that want a dedicated ribbed cooking surface without committing to a full range installation.

If you would like to talk through whether this model fits your setup — particularly around gas supply, ventilation, or how it sits alongside existing equipment — our team is happy to help before you commit to an order.

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 Adventys BGIC 3000 is a countertop induction griddle designed for professional kitchen use. Rather than heating through a conventional element or open flame, it uses induction to transfer energy directly into the steel cooking plate, which means it reaches working temperature quickly and responds accurately when you adjust the output. The result is a compact, controllable griddle surface suited to griddling proteins, vegetables, and pressed items during service.

In a commercial setting, induction griddles of this type are commonly used where gas is impractical or where additional ventilation would be difficult to arrange. The 3kW element gives good heat-up speed and adequate recovery between smaller batches. Operators running continuous high-volume output across a full service shift should assess honestly whether this capacity is sufficient — for that level of throughput, a higher-powered unit with a larger plate area is likely to be a better fit.

The practical advantages in the right setting are worth considering:

• Operates from a standard 13A socket — no hardwiring or gas supply required
• Induction heating keeps the surrounding surface cooler, helping to manage ambient kitchen temperature
• Stainless steel construction withstands daily commercial use and supports straightforward cleaning routines
• Compact footprint suits counters where space is at a premium
• Portable enough to be repositioned or deployed at temporary service points

Because it runs from a standard plug, there are no installation prerequisites — no electrician, no dedicated circuit, and no gas connection. This makes it a practical choice for sites with restrictions on permanent equipment installation, or where operational flexibility matters. At 18kg, it is manageable to position on a counter while remaining stable during use.

The BGIC 3000 is well suited to café kitchens, smaller restaurant lines, pop-up or event catering, and as a supplementary griddle alongside existing equipment. It is less suited to operations demanding continuous heavy-output service throughout a full shift.

If you are weighing up whether this model matches your service volumes, or want to talk through how induction griddles perform in your specific setup, the team is glad to help you think it through.

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

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

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

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

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

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

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

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.