What Thickness Griddle Plate Is Best?
What Thickness Griddle Plate Is Best? 6mm vs 11mm vs 20mm Compared.
Quick answer: For occasional cooking, a 6mm plate will do the job. For steady service, 11mm is the safe choice. For all-day, high-output kitchens — 15–20mm is where you want to be.
When choosing a commercial griddle, plate thickness is what determines how it performs when the pressure’s on.
It affects how well the griddle holds heat, how quickly it recovers, and how consistent your results are during a busy service.
That’s the real difference — and it’s often overlooked.
Browse our full range of commercial gas griddles to compare models across different plate thicknesses.
What Does Griddle Plate Thickness Actually Affect?
Plate thickness controls three key things:
- Heat retention – how well the plate holds temperature
- Recovery time – how quickly it gets back up to temperature when loaded
- Consistency – how evenly it cooks across a busy service
In simple terms, the thicker the plate, the more stable your cooking temperature.
This becomes noticeable the moment you load the griddle during a busy period. Thinner plates drop temperature faster. Thicker plates hold their ground.
6mm Griddle Plates – Where They Work Best
A 6mm plate is typically found on entry-level or lighter-duty units such as the Parry PGF600G gas griddle.
- Heats up quickly
- Often more affordable than heavier-duty alternatives
- Simple and effective for lighter use
However:
- Temperature drops quickly when adding cold product
- Slower to recover during busy periods
- Less consistent under continuous use
Best suited for:
Smaller cafés, occasional service, breakfast-only menus, or lower output environments.
11–12mm Griddle Plates – The Commercial Sweet Spot
This is where most commercial kitchens should be looking.
Units like our ACE 750mm gas griddle (11mm plate) and mid-range Infernus models sit in this category.
- Stronger heat retention than 6mm
- More stable during service
- Recovers faster when loaded
An 11mm plate gives you noticeably better heat retention than entry-level models, without the cost jump into heavy-duty units.
It’s the balance point between performance and cost — and for many operators, the most practical choice.
Best suited for:
General commercial kitchens, mixed menus, and consistent day-to-day use.
20mm Griddle Plates – Built for High Output
This is where performance becomes noticeably different.
Heavy-duty units such as the Infernus gas griddle range offer 15mm and 20mm plate options designed for demanding kitchens.
- Excellent heat retention
- Fast recovery under load
- Stable temperature across the plate
In real service, this means:
- Less temperature drop when adding product
- More consistent cooking results
- Higher output without slowing down
Best suited for:
Busy kitchens, burger operations, steak cooking, and high-demand service environments.
Chrome vs Mild Steel Griddle Plates
Plate thickness is only part of the decision. The surface finish also affects performance and day-to-day use.
Mild Steel Plate (Standard)
- Strong heat transfer
- Durable and cost-effective
- Requires seasoning and regular cleaning
Best for:
General-purpose kitchens, high-output cooking, and operators looking for value and performance.
Chrome Plate (Premium Option)
- Smooth, polished surface
- Easier to clean during service
- Reduced flavour transfer between foods
Chrome plates also provide a slightly more even cooking surface, particularly useful for mixed menus.
Best for:
Open kitchens, front-of-house cooking, and sites cooking a variety of foods on the same surface.
Which Should You Choose?
- Light use: 6mm plate, mild steel
- General commercial use: 11mm plate, mild steel or chrome
- High-output kitchens: 15–20mm plate, chrome if budget allows
Two griddles can look very similar on paper — but plate thickness is what decides whether it keeps up when you’re busy.
Frequently Asked Questions
Does a thicker griddle plate use more gas?
Slightly more to heat initially, but it becomes more efficient during service due to better heat retention.
Do thicker plates take longer to heat up?
Yes — but they recover much faster once in use.
Is chrome plate worth it?
If you’re cooking a mixed menu and want easier cleaning during service, it’s a worthwhile upgrade.
What thickness do most commercial kitchens use?
Typically around 10–12mm, with many operators choosing around the 10–11mm mark as a practical minimum for consistent service.
Need Help Choosing?
If you’re unsure which plate thickness or surface suits your setup, it’s worth checking before you buy.
Call us on 01379 641223 — we’ll help you choose a griddle that works properly in service, not just on paper.
