Griddle plates

The professional griddle: the most versatile station on the hot line

A griddle is a solid surface, heated from below, that you cook directly on. No flame, no grid, no bars: contact is total. That contact is what does the work — it sears fast, it colours properly, and it lets you handle completely unrelated products at the same time, in different areas of the same plate.

In practice a griddle replaces three appliances: it does the steak, the burger, the fish, the vegetables, the breakfast eggs and it toasts the bread. In a snack bar, a brasserie, a food truck or a hotel serving breakfast, it is often the appliance that runs longest across the day.

This page brings together our professional griddle plates and grills, electric or gas, from the compact countertop plate to the griddle on a closed base.

Smooth, ribbed, or both?

This is the first choice, and it is the one people most regret getting wrong.

The smooth plate is by far the most versatile. Full contact, even heat, nothing falling between bars. It does eggs, pancakes, onions, prawns, delicate fish, burger buns, finely cut vegetables. If you are only buying one plate, buy this one.

The ribbed plate marks the product. It gives the grill lines on a rib-eye or a chicken breast, it lets fat drain into the grooves, and it delivers the visual "grilled" look customers associate with barbecue. On the other hand it is unusable for anything small, liquid or fragile — and it takes considerably longer to clean.

The half-smooth half-ribbed plate, or the 1/3 ribbed, is the compromise most professionals settle on: you sear meat on the ribbed section and work everything else on the smooth section, on the same appliance at the same time. If you are hesitating, it is almost always the right answer.

Use the "Surface type" filter at the top of this page to show only the configuration you are after.

Electric or gas?

An electric griddle plugs in and works. No gas connection, no tightness check, no cylinder to change mid-service. It heats cleanly, it is thermostat-controlled, and it goes anywhere there is a properly rated socket. It is the logical choice indoors, in an enclosed kitchen, and in any premises that would rather not deal with gas.

A gas griddle has two real advantages: it is independent of the electricity supply — which counts at an event, on a terrace or in a food truck — and it recovers more brutally after a heavy load. Our 10 kW model on a closed base is a self-contained production station. In return, you need the gas, the extraction that goes with it, and the inspection.

Power and supply: the point that blocks deliveries

Countertop griddles run on 230 V single-phase, on a dedicated socket. "Dedicated" means alone on its circuit: a griddle sharing with a fryer or a microwave means a breaker tripping at half past twelve.

The large plates move up to 400 V three-phase. They heat faster, they take a load of cold meat without the temperature collapsing, and they hold a continuous pace. But they need a line installed by an electrician, done before delivery.

And beware of over-simple reasoning: what counts is not power alone, it is power relative to surface. A large, underpowered plate takes ten minutes to recover between services, and that is exactly where quality collapses.

Heat zones: the feature people underestimate

A dual-zone plate — two independent thermostats on the same surface — changes the way you work entirely. You keep one half very hot for searing and the other gentler for holding, slow cooking or reheating. You stop fighting a compromise temperature that suits nothing.

On a varied menu, or as soon as two people share the same plate, dual zone is not a luxury: it is what stops you burning the onions while you sear the steak.

Size: measure before, not after

Our surfaces run from a compact plate of roughly 330 × 270 mm up to over 700 × 400 mm. The right way to choose is not to look at centimetres, it is to count how many pieces you need cooking at once at peak service, and to leave yourself headroom: a saturated plate cooks badly, because every new cold item drags down the temperature of its neighbours.

Check the depth of your worktop too. A plate 410 mm deep, plus the clearance behind and the working room in front, will not sit on a 500 mm top. Get the tape measure out before you order, not on delivery day. Our stainless steel tops and stands are sized for this type of appliance.

Install it, clean it, make it last

A griddle goes on a stable, non-combustible support, under a hood: it produces a great deal of greasy smoke, and that is not negotiable, neither for your ventilation nor for an inspection.

Cleaning is a ritual, and it decides the life of the plate. Scrape the surface while still hot towards the collection tray, with a proper scraper — never a sharp object that will score the surface. Degrease, wipe. And above all: never throw cold water onto a hot plate. Thermal shock warps the plate irreversibly, and a warped plate no longer heats evenly — you will find out with the first egg that slides into a corner.

The grease tray is emptied every day. A full tray is a fire risk, not a housekeeping annoyance.

Griddle, barbecue or salamander: each has its role

The griddle sears by contact. The gas barbecue grills on a grid, with the flame and the smoke that come with it, and it lives outdoors or on the terrace. The salamander does not cook — it finishes and gratinates from above. The three do not replace one another, they complement each other, and the griddle is the one that runs the most.

Completing your cooking line

The griddle sits at the heart of the hot line, alongside the ranges, the induction hobs and the fryers, with a convection oven underneath or beside it. It is all in our professional cooking department.

Horeca Mat Pro equips the whole business, from refrigeration to service: food preparation, warewashing, stainless steel furniture, snack and fast food, pizza and pasta, coffee bar, buffet and service, smallwares and utensils. Unsure about size, power or surface type? Tell us what you cook and at what rate, and we will point you to the right model.

Delivery, warranty and after-sales service

At Horeca Mat Pro, every griddle plate is delivered throughout Belgium and Luxembourg within controlled lead times, with packaging suited to transporting professional equipment. Our equipment comes with the manufacturer's warranty and responsive after-sales service: when needed, we support you with spare parts and maintenance to extend the life of your investment. We know a breakdown mid-service is costly, which is why we favour reliable, easily repairable brands.

Equip your kitchen with confidence

Whether you are opening a new establishment or renewing your equipment, our catalogue lets you build a coherent set-up, from the smallest accessory to the central station. Feel free to contact us for tailored advice on choosing your griddle plate and complementary products: we help you size your kitchen according to your menu, volume and budget.

Do you deliver to professionals across Belgium?

Yes, we deliver throughout Belgium and Luxembourg, with order tracking at every stage.

Do you offer advice before purchase?

Absolutely: our team guides you to the model best suited to your use and space, with no obligation.

Installation and commissioning

Careful installation determines the performance and safety of your griddle plate. Check that your premises have the necessary connections (electricity, gas, water, drainage depending on the model) and sufficient ventilation to dissipate heat and vapours. Leave clearance around the appliance for air circulation and maintenance. Position the station in line with your workflow, close to complementary stations, to streamline service. Commissioning carried out properly avoids many problems and extends the life of the equipment.

Key points to remember

To choose your griddle plate well, carefully compare the technical sheets, check compatibility with your space and organisation, and favour a robust stainless-steel model well sized for your pace. Anticipate your real needs to avoid both undersizing and oversizing, and plan for regular maintenance from commissioning. Well-chosen, well-maintained equipment will serve you faithfully for many years, preserving the quality of your dishes, food safety and control over your operating costs.

Is the equipment guaranteed?

Our HENDI equipment comes with the manufacturer's warranty. For any technical question, our team helps you find the right reference and accessories.

Can I get advice before buying?

Yes, our team knows the field and guides you towards the model best sized for your activity, space and budget.

Related categories

Complete your kitchen equipment with our other categories: Ranges, Salamanders and Gas barbecues.