Commercial Griddles Seattle

Commercial Griddle Buying Guide for Seattle Restaurants

The flat top griddle is the busiest station in many kitchens. Burgers, eggs, pancakes, bacon, cheesesteaks, quesadillas and smash burgers all come off it, often at the same time. A good griddle heats evenly, recovers fast when you drop cold food on it, and lets you run different heat zones across the plate.

Many Seattle owners start by looking for a used griddle, and that is how a lot of people found the original Encore Seattle, which sold used restaurant equipment before it closed. Today Encore Seattle sells only new Atosa equipment. This guide explains why a new griddle is the better buy for most kitchens, then walks you through manual vs. thermostatic, size, installation, seasoning and cleaning so you order the right griddle the first time.

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New vs. Used Commercial Griddles

A used griddle can look like an easy win. It is a steel plate and some burners, and it lights when you turn it on. But years of high heat, scraping and cleaning take a toll that is hard to see in a listing photo.

What wears out on a used griddle

• A warped plate: uneven heating, or pouring cold water on a hot plate, can warp the steel. A warped plate has hot and cold spots and pools grease.
• Pitting and gouges: years of hard scraping and harsh cleaners leave pits and grooves that hold carbon and make food stick.
• Burners and pilots: clogged burner ports and worn pilots give you uneven flames and dead zones.
• Valves and thermostats: worn manual valves are hard to adjust, and failing thermostats on thermostatic models cause temperature swings.
• Grease drawer and splash guards: often bent, missing or caked with old grease.
• The wrong gas type: a used griddle set up for natural gas will not run on propane without a technician and parts, and the other way around.

The warranty gap

Most used griddles are sold as-is. If a valve, thermostat or pilot fails, the repair and the lost sales are yours. Every new Atosa griddle on this page carries a 1-year parts and labor warranty, and you start with a flat, clean plate.

The real cost of a used griddle

Add up the delivery, a plate that may need resurfacing, worn controls and the risk of downtime, and a new griddle often costs less over its first year than a used one.

If you still buy used, check this first

• Lay a straightedge across the plate in several directions to check for warping.
• Look for deep pits, cracks and heavy carbon buildup.
• Light every burner and check for an even blue flame across each zone.
• Heat the plate and check the surface temperature in each zone with a surface thermometer.
• Confirm the gas type, and ask for the model and serial number and service history.
• Have a licensed technician inspect and install any used gas griddle.

If that sounds like a lot of work, that is the point. With a new Atosa griddle, none of it is on you.

Manual vs. Thermostatic Griddles

With a manual griddle, the cook adjusts the flame by feel. With a thermostatic griddle, you set a temperature and each zone holds it, so pancakes on one side and burgers on the other come out the same every time. The thicker 1" plate on the ATTG also holds heat better when you load it with cold food.

24", 36" or 48"?

• 24": two 12" zones. A good fit for food trucks, cafes and kitchens where the griddle is one of several stations.
• 36": three zones. The most common size for diners, burger spots and breakfast restaurants.
• 48": four zones. For high-volume breakfast, burgers and cheesesteaks, or two cooks on one griddle.

Size for your busiest rush. Count how many burgers, eggs or pancakes are on the plate at the peak of your busiest service. Room for a holding zone at a lower temperature helps too.

Compare Every Atosa Griddle

All Atosa ATMG and ATTG griddles are countertop models with polished steel plates, a 19-9/10" deep work area, a stainless steel grease drawer, stainless steel legs and a 3/4" NPT rear gas connection with a regulator (4" W.C. natural gas, 10" W.C. propane). They are 28-3/5" deep and 15-1/5" tall, and carry a 1-year parts and labor warranty.

Order the gas type your building has. The natural gas (NG) and propane (LP) models are separate products.

Cooking in Zones

Each 12" section of an Atosa griddle has its own burner and control, so you can run different temperatures side by side:

• High heat zone: burgers, smash burgers, steaks and hash browns.
• Medium zone: eggs, pancakes, French toast, grilled cheese and quesadillas.
• Low zone: toasting buns, melting cheese, warming tortillas and holding finished food.

During slow periods, turn off or turn down the zones you are not using to save gas.

Installation, Gas and Ventilation

• Use a licensed technician. Atosa's manual says an authorized, licensed technician must install the griddle. It is not for outdoor use.
• Install under an exhaust hood as local code requires.
• Set it on a non-combustible counter or stand rated for the weight. The 48" models weigh about 295 lb. A refrigerated chef base below the griddle keeps burgers and eggs within reach.
• Leave clearance. Atosa's manual for the ATTG calls for at least 6" on both sides and the back, and 4" below.
• Use a proper gas hose kit. The WA300001 kit includes a 3/4" x 48" connector, a quick disconnect, a gas valve and a restraining cable.
• Level the griddle so grease runs to the trough and drawer instead of pooling on the plate.

Seasoning a New Griddle

A new Atosa griddle plate ships with a protective coating. Remove it and season the plate before you cook:

• Heat the plate to 200°F to 300°F to loosen the coating, clean it off with a non-corrosive cleaner, rinse and wipe dry.
• Heat the plate to 300°F to 350°F.
• Spread about 1 oz of cooking oil per square foot in a thin film, then wipe off the extra.
• Repeat until the surface looks slick.
• Expect some smoke the first time you heat it. Atosa says it goes away after running at full heat for about an hour.

Re-season the plate after every deep cleaning.

Cleaning and Care

• Never pour cold water on a hot plate. It can warp the steel.
• Do not hose down or pressure wash the griddle. The catch tray is the exception.
• Do not use abrasive or corrosive cleaners on the plate.

Quick Troubleshooting

For gas problems, stop using the griddle and call a qualified technician. New Atosa griddles are covered by the 1-year parts and labor warranty.

CookRite ATG Griddles: Chrome or Polished Steel

Atosa CookRite ATG griddles have a 1" plate, a deeper 24" work area and a thermostat for each 12" section, adjustable from 200°F to 450°F. Each 12" burner puts out 30,000 BTU. Every size comes with a chrome plate (-C) or a polished steel plate (-S).

• Polished steel costs less and is the classic griddle plate. It needs seasoning and sears well.
• Chrome costs more. Atosa says it puts less radiant heat into the kitchen, sticks less and carries less flavor from one order to the next. Use soft scrapers on chrome so you don't scratch the finish.

The ATG line is natural gas only. For propane, choose an ATTG or ATMG griddle.

Free Freight to Seattle and the Lower 48: We Handle the Hard Work

Buying a used griddle usually means renting a truck, finding helpers and lifting a heavy griddle across town. When you order a new Atosa griddle from Encore Seattle, we handle the freight for you:

• Free freight on orders of $500 and up to business addresses in Seattle and anywhere in the lower 48 states.
• Liftgate service included. The truck lowers your griddle to the curb or parking lot, so you do not need a loading dock or forklift.
• Fast delivery. We offer 1-3 day delivery from 12 distribution centers.
• Tracking sent to you. We email the PRO tracking number and the freight company's contact information.
• Delivery Damage Promise. If the box is damaged, write "BOX DAMAGED" on the delivery receipt, inspect the unit and contact us within 48 hours. We deal with the freight company for you.

Delivery is curbside, so plan to have help ready to move the griddle inside. See the Seattle neighborhoods we serve.

Griddle Questions

What warranty comes with Atosa griddles?

Atosa ATMG and ATTG griddles carry a 1-year parts and labor warranty.

What is the difference between ATMG and ATTG?

ATMG griddles have manual controls, a 3/4" plate and 30,000 BTU burners. ATTG griddles have thermostatic controls, a thicker 1" plate and 25,000 BTU burners.

Can I run an Atosa griddle on propane?

Yes. Every size comes in a natural gas (NG) model and a propane (LP) model. Order the one that matches your gas supply.

How many BTUs is the Atosa 36" griddle?

The ATMG-36 is 90,000 BTU, and the thermostatic ATTG-36 is 75,000 BTU.

Does a gas griddle need a hood?

Yes. Atosa's manual says to install the griddle under an exhaust hood as local code requires.

What can I set the griddle on?

A non-combustible counter, equipment stand or refrigerated chef base rated for the weight of the griddle.

How do I season a new griddle?

Clean off the protective coating, heat the plate to 300°F to 350°F, spread a thin film of oil, wipe off the extra and repeat. See our seasoning steps above.

Should I buy a used griddle?

Used griddles are usually sold as-is, and warped or pitted plates are hard to spot in photos. Read our new vs. used guide above.

Is a chrome griddle better than steel?

Chrome sticks less, carries less flavor between orders and puts less heat into the kitchen. Polished steel costs less and is easier on scrapers. Both are in the ATG line.

Which griddle works on a food truck?

Choose a propane ATTG or ATMG griddle, have a licensed gas technician hook it up and secure it so it can't shift while driving. The ATG line is natural gas only.

How do I remove carbon buildup from a griddle?

Wear chemical-resistant gloves and goggles and turn the hood up. Apply a griddle cleaner such as ATGC101, which is made for use on a hot griddle, and let it sit as the label says. Scrub with a griddle pad, not steel wool, then rinse the plate several times with water so no cleaner is left. Re-season polished steel plates. On chrome plates, use only cleaners the label says are safe for chrome.

Who handles pricing and checkout?

Pricing and checkout are handled by our partner store, The Restaurant Warehouse. Each product page has a button that takes you to the matching listing.

Shopping for more cooking equipment? See our commercial charbroilers, commercial fryers and all cooking equipment.

Questions about the right griddle for your restaurant? Call or text +1 (206) 419-5801.