Parry Griddles

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

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

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

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

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

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

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

The Parry 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 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 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.