Commercial Grills, Griddles, Ranges & Cookers
The hot line is built from the menu sequence. Griddle area drives breakfast and teppanyaki throughput, open burners drive wok and stock work, and salamanders or chargrills finish plates. We lay out the line so each station has the plate area and heat recovery its peak covers demand.
Specify the Duty Before Selecting the Model
Five decision points drive every grills, griddles & ranges specification:
- Plate area and burner count — derived from covers per hour at the busiest station
- Heat source — gas, electric, induction or charcoal; supply conditions confirmed
- Recovery and zoning — separate heat zones so light and heavy items run together
- Grease and cleaning route — drawers, trays and wash-down access included in the layout
- Extraction and clearances — hood capture width, side clearances and combustible distances
Commercial Grills, Griddles, Ranges & Cookers
Final model and specification are confirmed after application review.
Commercial Charbroilers & Gas Grills
Commercial gas charbroilers and countertop grills for restaurant and hotel cooklines. Compare HSYL 600-series grill configuration, gas supply, pressure, footpri...
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Commercial Ranges for Professional Kitchens
Commercial gas, electric and modular 700/900 series ranges for restaurants, hotels, canteens and central kitchens. Compare HSYL range configurations and request...
View productGrills, Griddles Types We Build
Each entry is a build-to-order configuration. Send the duty and utility conditions and we confirm the specification against them.
Commercial Ranges, Stoves & Cookers
The hot line starts with the range. We build the commercial cooking range for restaurant lines and the cooking range for restaurant kitchens that need a specific burner sequence, the commercial range cooker and commercial restaurant stove in gas and electric, and the commercial kitchen stoves that carry the busiest station.
Burner options include the commercial cooking stove, commercial stove top and commercial stoves with griddle, plus the commercial wok range for high-heat work. Ethnic cooking is covered by the commercial dosa stove and dosa stove commercial build, the idli cooker commercial unit, and the commercial steam cooker for bulk vegetable and dumpling work.
Pasta stations use the electric pasta cooker commercial and pasta cooker commercial units, while the electric commercial cooker covers sites with limited gas. Every catering gas stove for sale, commercial cookers for sale and restaurant stove for sale configuration is quoted against covers per hour, and each stove for commercial kitchen position is laid out with its extraction and clearance.
- Commercial gas and electric ranges, two to eight burners
- Commercial wok ranges and heavy-duty stock-pot burners
- Restaurant cookers and solid-top stoves
- Ranges with integral griddle sections
Griddles & Flat Top Grills
Griddles are zoned so breakfast and à la minute items run side by side without cross-burning. We supply the commercial gas griddles and the commercial electric flat top grill in countertop and floor-standing formats, the commercial induction griddle with independent zone control, and the commercial hot plate electric and commercial hot plate for sale units used for light-duty work.
- Commercial gas griddles — countertop and floor-standing
- Commercial electric flat-top grills
- Commercial induction griddles with zone control
Grills, Salamanders & Chargrills
Finishing and marking use radiant and contact heat. We build the commercial salamander grill and salamander grill commercial unit sized to the pass, the commercial kitchen salamander and salamander kitchen appliance for glazing and gratinating, and the salamander restaurant equipment and salamander equipment kitchen lines for high-volume service.
Marked proteins come off the commercial indoor grill, commercial kitchen grill and grill for commercial kitchen positions, all supplied as matching restaurant grill equipment across the line.
- Commercial salamander grills for glazing and gratinating
- Chargrills and indoor grills for marked proteins
- Salamander units sized to the pass and plate format
Hobs, Wok Ranges & Specialty Stoves
Heavy duty induction hobs and wok rings are available for sites with adequate electrical capacity, with independent zone control and pan-detection safety.
- Heavy-duty induction hobs and wok rings
Grills, Griddles Questions
How much griddle area does a breakfast service need?
Work from items per hour, not seats. A griddle loses temperature each time a batch of cold product is loaded, so the useful measure is maintained plate temperature across the whole surface during peak. Split area across two zoned plates on larger lines.
Induction or gas for a hot line?
Induction gives faster heat-up, no flue, precise control and a cooler kitchen, but needs adequate electrical capacity and induction-compatible pans. Gas remains cheaper per hour for long high-heat wok work and needs no electrical upgrade.
What is a salamander used for on a commercial line?
A salamander provides fast top-down radiant heat for finishing gratinated dishes, melting, glazing and colouring. It is positioned beside the pass so plates are finished within the service window rather than returned to a main oven.
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Plan Your Kitchen with an Engineering Team
Send your menu, meal volume, floor plan and utility conditions. We will identify the equipment logic, layout questions and technical data required before quotation.