🔥 Commercial Griddle Auction Prices by Size

Griddle pricing at auction follows clear patterns based on size, fuel type, and brand. Here's what 649 sales tell us about the current market:

24" Griddles

$80-$565

Best for: Small cafes, food trucks, breakfast counters, limited space operations

Typical: 115V electric or gas, countertop mount

36" Griddles

$159-$716

Best for: The versatile workhorse - diners, burger joints, full-service restaurants

Typical: Natural gas, thermostatic controls available

48" Griddles

$300-$3,300

Best for: High-volume operations, busy breakfast service, institutional kitchens

Typical: Natural gas, 100,000+ BTU

60" Griddles

$525-$6,650

Best for: Stadium concessions, hotel breakfast buffets, commissary operations

Typical: 150,000 BTU, thermostatic controls standard

72"+ Griddles

$800-$2,400

Best for: Large-scale production, commercial bakeries, institutional feeding

Typical: Multiple zone controls, heavy-duty chassis

⚡ Gas vs Electric: The Reality

Power Requirements Breakdown

Electric Griddles:

• Small units (12-24"): 115V standard outlet, occasional use acceptable
• Commercial units (30"+): 208V or 240V required
• Single-phase more common but less efficient than three-phase
• Installation cost: $500-1,500 for dedicated circuit if not already present

Gas Griddles:

• Natural gas or propane (conversion kits available)
• BTU requirements vary by size - maximize what your gas supply allows
• Gas line installation: Nominal cost if kitchen already gas-equipped
• Conversion from LP to Natural Gas (or reverse): $200-400 plus labor

🏆 Brand Value Analysis

Not all griddles are created equal. Here's what our auction data reveals about brand performance and value:

Special Mention: Keating Miraclean

Keating Miraclean with polished chrome cooking surface

🔧 Griddle Plate Thickness: Why It's Critical

The cooking surface is the heart of the griddle. Plate thickness determines performance more than any other single factor.

Chrome vs Standard Steel Surface

Auction Reality: Chrome griddles are uncommon in our auctions. For most kitchens, the simplicity and durability of standard steel makes it the preferred choice. Chrome makes sense for high-volume breakfast operations cooking delicate items, or operations prioritizing easy cleaning over durability.

🔍 Pre-Purchase Inspection Checklist

Use this checklist when previewing griddles at auction. These inspection points can save you thousands in repair costs:

Critical Inspection Points

Example of a properly seasoned griddle surface - dark, uniform patina

Warped griddle plate - this unit is only good for parts

Surface Condition Assessment

Surface rust and early pitting - repairable but requires work

Control Systems

Thermostatic controls - precise temperature regulation

Manual controls - simple low/medium/high adjustment

Thermostatic vs Manual Controls

Thermostatic Controls: Precise, automated temperature regulation ideal for consistent cooking and holding temperatures. Premium cost, more components that can fail. Replacement cost: $200-400 per control valve.

Manual Controls: Basic heat adjustment adequate for experienced cooks. Less expensive, fewer failure points. Requires more active temperature management during service.

Grease Management System

Grease trap should slide in and out smoothly

The grease trap is a catch tray that's emptied periodically - not plumbed into the drain system. Test that it slides out fully and reinstalls without resistance. Bent or stuck traps indicate abuse and can damage the mounting rails, requiring fabrication to repair.

🔥 BTU Ratings: What You Actually Need

Higher BTU means faster heating and better temperature recovery. But BTU requirements must balance against your kitchen's gas supply capacity.

Typical BTU Ratings by Size

Why BTU Matters: During rush service, you're constantly placing cold food on the hot surface. Higher BTU means faster temperature recovery, less wait time between batches, and more consistent cooking results. This directly impacts your throughput during peak hours.

💰 Hidden Costs & Maintenance Reality

Seasoning Your Griddle

Surface Rust Removal Process

For brand-new scratch-and-dent units with surface rust (a value opportunity):

1. Start with 80-grit sandpaper on orbital sander
2. Work in overlapping circular motions across entire surface
3. Progress to 120-grit, then 220-grit for smooth finish
4. Use edge attachments to clean corners thoroughly
5. Wipe surface completely clean
6. Apply oil and begin standard seasoning process

Gas Conversion (Natural Gas ↔ Propane)

Conversions are fairly common but not DIY-friendly:

• Requires removing griddle plate to access burners (can weigh 500+ pounds for large units)
• Replace orifices with correct size for new fuel type
• Replace gas regulator
• Test all connections for leaks
• Conversion kits: $100-200 from manufacturer or parts suppliers
• Professional installation recommended: $200-400 labor

Resurfacing a Damaged Plate

Due to plate thickness (3/4" to 1"), even deeply pitted surfaces can be remediated:

• Professional resurfacing: $300-800 depending on size
• Must be done away from kitchen (metal shards)
• Requires complete re-seasoning after
• Only viable if plate is not warped or cracked

Actual Operating Costs

💡 Pro Tips: Insider Knowledge

Countertop vs Floor Model Decision

Countertop models win in most scenarios: Mount them on chef's bases (refrigerated drawer systems) to maximize efficiency. Food goes from refrigeration directly onto the cooking surface - streamlined workflow and space efficiency.

Floor models with dry storage: Only advantageous if you have existing holding infrastructure elsewhere or abundant space. For most kitchens, the countertop + chef's base combination is superior.

Hot Side / Warm Side Setup

Create temperature zones on your griddle for maximum versatility:

• Set one side to full temperature for primary cooking
• Set opposite side to lower temp for holding/warming
• Use burner controls to maintain each zone
• Allows continuous cooking without overcooking finished items

Grid Cooking Technique

For volume cooking (burgers, pancakes, etc.), treat the griddle surface like a grid:

• Mentally divide surface into sections (3x4 grid, etc.)
• Place items in specific grid positions at timed intervals
• Track cooking progress by grid location
• Assembly-line style ensures consistent results
• Maintains uniform heat distribution across surface

Casters vs Legs

Advantages of casters: Ability to move unit for thorough cleaning around entire perimeter. Heavy units on fixed legs become difficult to clean around.

Disadvantages of casters: Become grease-covered and require regular attention to prevent debris buildup. Can also reduce stability if not properly locked during service.

Splash Guards & Backsplash

At cooking temperature, grease splatters significantly. Griddles need guards around the cooking surface:

• Many units include basic guards at sides and rear
• Additional guards can be added based on cooking techniques and space
• Open griddles without guards create cleanup nightmares
• Consider your menu - high-fat items require more protection

The Scratch-and-Dent Opportunity

📊 Use Case Guide: Matching Griddle to Operation

❓ Frequently Asked Questions

Should I buy a gas or electric griddle?

Choose gas if available. Gas griddles heat faster, recover temperature quicker after food is placed, and distribute heat more evenly. Electric griddles average $173 at auction while gas units average $613, but the performance gap justifies the premium. Electric is only recommended when gas lines aren't available or can't be installed.

What size griddle do I need for my restaurant?

Size depends on volume and space. A 24-inch griddle works for small cafes or food trucks. A 36-inch griddle is the versatile workhorse for most restaurants. 48-60 inch griddles handle high-volume operations like diners and hotel breakfast service. Remember: in compact kitchens, every inch matters. A countertop model on a chef's base maximizes efficiency.

How important is griddle plate thickness?

Critical for performance. Thicker plates (3/4" to 1") offer better heat retention, faster temperature recovery after food placement, more even heating, and resist warping over time. Thinner plates (3/8" to 1/2") heat faster and cost less but require more recovery time between batches. For high-volume operations, invest in thicker plates.

What BTU rating should I look for?

Get the highest BTU your gas lines can accommodate. Higher BTU means faster heating and better temperature recovery. Typical ratings: 60-inch griddles run around 150,000 BTU. The BTU-to-cooking-surface ratio determines efficiency more than any other factor. However, BTU needs must be balanced against your kitchen's total gas supply capacity.

Can I convert a griddle from natural gas to propane?

Yes, conversion is fairly common. The process requires replacing orifices and the regulator. The main challenge is removing the griddle plate to access the burners - large plates can weigh 500+ pounds. Many manufacturers provide conversion kits, and some units ship with both orifice sets included. Unless you have equipment to safely lift heavy steel, hire a qualified technician.

Should I avoid griddles with surface rust?

No - surface rust on otherwise good griddles is an opportunity. Brand new scratch-and-dent units with surface rust sell for significantly less than equivalent clean units. The rust can be removed with orbital sanding, then the surface seasoned normally. This doesn't compromise the griddle's function and can save hundreds of dollars if you're willing to do the prep work.

Are thermostatic controls worth the extra cost?

Thermostatic controls offer precise, automated temperature regulation ideal for consistent cooking and holding temperatures. Manual controls provide basic heat adjustment (low, medium, high) and work fine for experienced cooks. Thermostatic models cost more upfront and have more components that can fail (replacement runs $200-400 per control valve). For operations prioritizing consistency, thermostatic is worth it.

What's the difference between countertop and floor models?

Countertop models mount on chef's bases (refrigerated drawer systems), maximizing efficiency by placing refrigerated ingredients directly below the cooking surface. Floor models with dry storage underneath work if you have existing holding infrastructure or abundant space, but for most operations, countertop models on chef's bases are more space-efficient and improve workflow.

Why do Garland and Wolf griddles command premium prices?

Top-tier construction using high-quality steel, thick cooking plates for superior heat retention and distribution, commercial-grade durability that lasts decades, and consistent even cooking across the entire surface. Our auction data shows these brands averaging $1,000-1,100 compared to imports at $150-200. The performance difference justifies the investment for serious operations.

What about grooved griddles?

Grooved griddle tops are a poor replacement for a char griller. They add grill marks to food and channel grease away, but don't provide the flavor development of true char-grilling. For most operations, a standard flat top offers more versatility.