Commercial Griddle Rental
A commercial griddle is the piece of kit a breakfast service lives or dies by. Rent one from Rental+ and you get a Falcon or Lincat griddle on a fully maintained plan, with no upfront capital outlay. Cafes, pubs, restaurants, hotels and staff canteens across the UK use our plans to put even, reliable heat across the plate for eggs, bacon, burgers and everything else that comes off a flat top, while the servicing and the parts stay our problem rather than yours.
Why rent a commercial griddle from Rental+
Renting keeps your capital in the business rather than in equipment that depreciates from the day it is installed. You pay a fixed weekly amount by direct debit on a multi-year plan, and every plan includes inclusive service and maintenance: call-outs, routine servicing, parts and Planned Preventive Maintenance at no extra cost. Our nationwide network of engineers covers you wherever you trade, and our fix or replace commitment means a griddle that cannot be repaired is replaced. There is no upfront capital expenditure and no hidden costs.
Gas or electric griddle?
Electric griddles plug into a suitable supply and go, which makes them the flexible choice and the only choice on sites without gas. Gas griddles recover heat faster when a full plate of food goes on, which tells over a long, heavy service, but they need gas services and extraction already in place. Both are in the range below, in the same plate widths.
Choosing the right commercial griddle
Plate material: steel, chrome or ribbed
Bare steel is the traditional surface. It is robust, it takes heat well and it is the least expensive to run, but it needs proper cleaning and it radiates a lot of heat back into the kitchen. A chrome plate transfers more of its heat into the food and less into the room, wipes down quickly and keeps flavours from carrying between items, which is why it suits mixed menus and long services.
Ribbed plates are a different job again. The ribs channel fat away from the food and leave chargrill marks, so they suit burgers and steaks rather than eggs. Several models in our range come half-ribbed, with a smooth section and a ribbed section on one plate, which means a single unit can cover a full breakfast and a lunch menu.
Clam griddles
A clam griddle adds a heated upper plate that comes down onto the food, so it cooks from both sides at once and cuts cook time considerably. That is worth having when the ticket queue is long and the product is thin: burgers, paninis, flattened chicken. Our Lincat Opus 800 range includes clam models with flat and ribbed upper plates, so you can match the finish to the menu.
Width and covers
Plate width, not plate type, is what runs out on a busy morning. Our range starts at 300 mm for a small cafe or a second station, moves through 450 mm and 750 mm for pub and restaurant kitchens, and reaches 900 mm for hotel breakfast and high volume service. Size to your peak rather than your average, because a griddle that is full at nine o’clock is a griddle that slows the whole pass.
Countertop siting and extraction
Everything in this range is a countertop unit, designed to sit on a stand or a bench within the cooking line. Allow clearance behind for heat and services, keep it under extraction, and leave enough room in front to work a scraper across the full plate. Tell us your bench dimensions with your enquiry and we will confirm what fits.
Our commercial griddle range
Browse the range above. We rent Falcon F900 electric griddles, including 400 mm and 800 mm smooth steel plates and an 800 mm chromed plate, alongside Lincat griddles from the Silverlink 600 and Opus 800 ranges: 300 mm, 450 mm and 750 mm plates in steel and chrome, half-ribbed options, natural gas and electric models, and 800 mm clam griddles with flat and ribbed upper plates. Between them they cover every plate material, both fuel types and the full width range. If a model you need is not shown, tell us what you are cooking and we will come back with options.
Griddle or salamander grill?
A griddle cooks from below through direct contact with the plate, which is what you want for eggs, bacon, burgers and onions. A salamander grill works from above at high intensity, which is what you want for browning, gratinating, melting and holding plates at temperature before they go out. Most professional kitchens use both, as grills and griddles perform different jobs rather than competing for the same one.
What is included in every rental
Every commercial griddle rental is fully maintained. Your rental plan covers call-outs, routine servicing, parts and Planned Preventive Maintenance, and the cooking surface is checked as part of routine servicing. Our fix or replace commitment means a unit that cannot be repaired is replaced. There are no hidden costs. Plans use new or reconditioned equipment, and reconditioned units are fully quality checked and maintained to the same standard as new stock.
How commercial griddle hire works
- Choose your griddle and request a quote, or build an indicative quote in the basket with no payment taken.
- We run a soft credit check and confirm the plan that fits your business.
- You set up a security deposit and your weekly direct debit.
- We deliver, and from that point the plan covers service, parts and maintenance.
Ready to rent a commercial griddle?
Tell us what you cook, how much of it and what your kitchen has by way of services, and we will match a griddle to the pass. Get a quote for firm pricing, build an indicative quote in the basket with no payment taken, or request our brochure to compare the range.
FAQs
Frequenty Asked Questions
Should I choose a gas or an electric commercial griddle?
Electric griddles suit most sites because they need a suitable supply and nothing else, and they are the practical choice where there is no gas connection. Gas griddles recover heat faster under constant heavy load and suit kitchens with gas services and extraction already in place. Tell us what your site has and how hard the griddle will work, and we will recommend accordingly.
Smooth or ribbed griddle plate?
Smooth plates are the right answer for eggs, pancakes, onions and anything you need to keep in one piece. Ribbed plates channel fat away and leave chargrill marks, which suits burgers and steaks. If your menu needs both, a half-ribbed plate splits the surface, and several models in our range are supplied that way so you do not have to choose.
What is a chrome griddle plate?
A chrome plate is a steel plate with a hard chrome finish. It transfers heat to the food efficiently, radiates less heat back into the kitchen, and wipes down far more easily than bare steel, which matters when the griddle runs through a long breakfast service. It also keeps flavours from carrying between items, so it suits mixed menus.
What width of commercial griddle do I need?
Match the plate width to your busiest service rather than to your average one. Our range runs from 300 mm for a small cafe or a secondary station, through 450 mm and 750 mm for pub and restaurant kitchens, up to 900 mm for hotel breakfast and high volume service. If you are unsure, tell us your covers at peak and we will size it.
Is the equipment new or reconditioned?
Plans use new or reconditioned equipment. Reconditioned units are fully quality checked and maintained to the same standard as new stock, and every plan carries identical inclusive service and maintenance cover whichever you receive. Griddle plates are checked as part of routine servicing, so the cooking surface is maintained throughout the plan.
