HGR Gsa Griddle (2/3 Flat&1/3 Grooved) with Cabinet

Two-Zone Cooking Plate

• Flat section for volume cooking. The smooth part of the plate is where eggs, pancakes, French toast, fried rice, onions and sauces are worked; several portions sit side by side and a scraper clears the whole section in one pass.
• Ribbed section for marked cooking. Burgers, steaks, chicken breasts and thick vegetable slices go on the grooved part, which gives the char lines guests recognise and lifts the food clear of its own juices.
• Fat drains instead of pooling. The grooves run fat and juices away from the food, so the seared surface stays crisp and the station produces less spatter and smoke than a fully flat plate.
• Two jobs on one station. Holding a batch of eggs on the smooth side while the next burger takes colour on the ribbed side keeps plates moving without a second appliance or a second cook.
• From one section to the other. A portion can be marked on the grooves and moved across to the smooth section to finish, melt cheese or hold warm, which suits steaks, chicken and thick-cut vegetables.

Specifications

Cleaning & Daily Upkeep

1. Scrape the flat section while the plate is still warm — food lifts easily and nothing has set hard yet.
2. Brush the grooved section along the ribs with a griddle brush, then wipe the plate over with a light film of oil before the next service.
3. Switch the unit off and let the plate cool before a full wipe-down; cold water on a hot plate is what warps it over time.
4. Lift the burner assembly out of the body when a deeper clean is needed — the burners come away without dismantling the griddle, so the plate surround and the burner tray can be cleaned properly.

Kitchen Applications

• Hotel breakfast rooms. One griddle covers eggs, pancakes, bacon, hash browns and toast for a full buffet turn, so the kitchen is not juggling three appliances at seven in the morning.
• Restaurant a la carte service. The same station takes the burger and steak orders at peak and the grilled sides that go with them — a shorter hot line to staff, and restaurant cooking equipment your cooks already know how to run.
• Catering and banqueting kitchens. Large batches are seared here and finished elsewhere, and this is where commercial cooking equipment is pushed hardest: the plate has to hold its heat across a whole tray, not one portion.
• Cafes and all-day dining. Operators running breakfast through to late lunch keep the griddle on from open to close without firing up the rest of the cooking line.
• Central and production kitchens. Where food is prepared in volume for several outlets, the griddle works as a batch searing station rather than a service pass.

Cabinet Base & Kitchen Fit

Cabinet and storage

The cabinet is what makes this a station rather than a plate on legs. The base is a full stainless unit, so the griddle stands on its own in the hot line with no separate stand and no open shelf catching grease, and the enclosed space holds sheet pans, scrapers and cleaning kit within the operator's reach.

Planning the position

Sort the site before the griddle arrives: a gas line with a shut-off within quick reach, airflow around the body, clear working room at the front, and a level floor that carries the loaded unit. Allow for an extraction hood that covers the plate edge to edge.

Choosing the width

Choose by how you serve, not by what is left in the room. The larger model suits a pass where a whole batch has to leave together; the compact model suits a smaller kitchen or satellite outlet where line space is tight. If the griddle has to line up with existing commercial kitchen cooking equipment, tell us the working height of the line and we will confirm how it sits alongside.

Scale & Supply Capability

Ola Oficina Co., Ltd is a professional kitchen equipment supplier serving hotels and restaurants. Our range covers gas and electric cooking equipment — pasta cookers, a gas soup kettle, griddles, a griddle with fryer, a lift salamander and gas stoves — available in cabinet and counter-top formats, so buyers can equip a full cooking line from one supplier. Fuel type, format and configuration options let you match equipment to each site. Technical documents are supplied with our ranges, and our team assists with product selection, spare parts and repeat orders.

FAQ