Commercial Griddle Wisdom: Picking Size & Type

Hey everyone, Sammy here from Chefsicon.com. Working from my Nashville home office today, Luna is currently trying to nap on my keyboard, which is her subtle way of saying ‘pay attention to me, not the glowing rectangle.’ But the glowing rectangle is where the magic happens, right? Today, we’re diving deep into something that might seem straightforward but is actually a critical decision for any commercial kitchen: choosing the right commercial griddle size and type. Get this wrong, and you’re looking at service bottlenecks, wasted energy, or food that’s just not hitting the mark. Get it right, and it’s a smooth, efficient, pancake-flipping, burger-searing dream.

I remember back when I was consulting for a small diner startup – great folks, tons of passion, but they were about to buy this monstrous griddle, way too big for their actual menu or projected volume. They just saw ‘bigger is better.’ We had a long chat, looked at their menu – mostly eggs, bacon, a few sandwiches – and realized a much more modest, but higher quality, griddle would serve them better and save them a ton on energy. It’s these kinds of decisions that really make or break a kitchen’s flow. It’s not just a hot flat piece of metal; it’s a cornerstone of many menus. So, what are we going to unpack today? We’ll look at the different types of griddles out there, how to figure out the perfect size for your operation, the pros and cons of gas versus electric, plate materials, and all those little features that can make a big difference. My goal is to arm you with enough knowledge to make a confident choice, not just a guess.

Think about it: your griddle is often one of the hardest working pieces of equipment in your kitchen. From breakfast rushes to dinner service, it’s constantly in use. So, investing a bit of time now to understand your options will pay dividends down the line. We’re talking efficiency, food quality, even staff morale – nobody likes working on equipment that’s not up to the job. And let’s be honest, sometimes the sheer number of options can be overwhelming. Steel, chrome, gas, electric, 24-inch, 72-inch… where do you even start? Well, you start here. Let’s break it down together, and hopefully, by the end of this, you’ll feel a lot more clear-headed about finding the perfect griddle for your culinary empire, big or small.

Decoding Your Griddle Needs: A Comprehensive Breakdown

1. Why the Right Griddle Truly Matters More Than You Think

Okay, so you might be thinking, “Sammy, it’s a griddle. It gets hot, I cook food on it. What’s the big deal?” And I get that, I really do. On the surface, it seems simple. But the ripple effects of your griddle choice, or mis-choice, can be pretty significant. Consider your kitchen workflow. A griddle that’s too small for your peak volume means orders back up, tickets get long, customers get antsy, and your cooks are basically performing culinary gymnastics trying to keep up. It’s stressful, inefficient, and can directly impact your table turn times. Conversely, a griddle that’s too large for your needs is just a giant energy hog, taking up valuable space and costing you more in utilities than necessary. You’re heating up surface area you’re not even using – imagine running your car A/C on full blast with all the windows down in winter. Makes no sense, right?

Then there’s food quality. Different plate materials and temperature controls lead to different cooking experiences. If you’re cooking delicate items like eggs or fish, precise temperature control is key. A griddle with hot spots or poor recovery time (how quickly it gets back to temperature after you load it with cold food) can mean inconsistent results. One pancake is perfect, the next is burnt on the outside and raw in the middle. That’s not the kind of reputation you want. And it’s not just about the cooking, it’s about the durability and longevity of the equipment too. A cheap, poorly made griddle might save you money upfront, but if it’s constantly breaking down or needs replacing in a couple of years, have you really saved anything? Probably not. It’s about finding that sweet spot of performance, size, and cost that aligns with your specific operational reality. It’s one of those foundational pieces that, when chosen correctly, just makes everything else in the kitchen run a little smoother. It’s an investment, not just an expense.

2. Understanding Griddle Types: More Than Just a Flat Top

When we say ‘griddle,’ most folks picture the classic flat top, and that’s definitely the most common workhorse. But there’s a bit more variety out there, and knowing the types can help you narrow down your choices. The standard flat top griddle is your all-rounder – great for breakfast items, burgers, cheesesteaks, searing vegetables, you name it. They come in a huge range of sizes and configurations, which we’ll get into more later. These are often the backbone of diners, cafes, and many casual restaurants. Their open surface provides maximum flexibility for cooking various items simultaneously, assuming you’ve got the space managed well.

Then you have clamshell griddles, also known as double-sided griddles or panini presses (though commercial clamshells are usually more heavy-duty). These have a heated top plate that lowers onto the food, cooking it from both sides at once. This drastically reduces cooking times, which is amazing for high-volume, quick-service environments. Think perfectly pressed sandwiches, or burgers that cook in half the time. The downside? They’re less versatile for items that don’t benefit from being pressed, and you lose some of that open flat-top flexibility. It’s a specialist tool, for sure. Are they the best for every kitchen? Absolutely not. But for the right application, they are incredibly efficient. It kind of depends on if speed and specific types of menu items are your absolute top priority.

And let’s not forget Teppanyaki griddles. These are more specialized, often used for display cooking, like in Japanese hibachi restaurants. They typically have a very thick, highly polished steel plate and are designed for both cooking and performance. The heat distribution needs to be impeccable for those chefs flipping shrimp into their hats. While incredibly cool, they’re probably not what most general commercial kitchens are looking for unless that kind of interactive culinary experience is part of your concept. For most of us, the decision will likely boil down to a standard flat top, but it’s good to know the other options exist, just in case your concept is a bit more niche. Each type has its place, its strengths, and its ideal culinary dance partner.

3. The Great Plate Debate: Steel vs. Chrome vs. Composite Materials

Alright, let’s talk about what your food is actually touching: the griddle plate. This is a surprisingly contentious topic in some circles! The most traditional and often most budget-friendly option is a steel plate. These are workhorses. They’re durable, can take a beating, and when properly seasoned, develop a nice, naturally non-stick surface. Steel also has excellent heat retention. Once it’s hot, it stays hot, which is great for those busy rushes when you’re constantly loading it up. However, steel requires regular seasoning, especially at first, and can be more prone to flavor transfer if not cleaned meticulously between different types of food (onion-flavored pancakes, anyone? No thanks). It also radiates more heat into the kitchen, which might be a concern for some. Cleaning can be a bit more labor-intensive too, often involving griddle bricks and scrapers.

Next up is the chrome plate. Chrome griddles are a step up in terms of cost, but they come with some significant advantages. The biggest one is their superior non-stick quality. Food releases much more easily, meaning you often need less oil, which can be a plus for healthier cooking and cost savings. They also transfer heat more efficiently directly to the food, rather than radiating as much into the kitchen, potentially leading to a cooler cooking environment and some energy savings. Cleaning is generally easier too – often just a wipe-down with a damp cloth and a special cleaner. However, chrome can be more delicate. You can’t go at it with abrasive scrapers or bricks, as you risk damaging the chrome finish. Once it’s damaged, its non-stick properties are compromised. I used to be a die-hard steel fan, but I’ve seen some incredibly efficient kitchens running on chrome. It really depends on your staff’s training and your menu. If you’re cooking a lot of sticky, sugary items, chrome can be a lifesaver.

Finally, there are some composite or specialized plate materials out there. These are less common and often designed for very specific applications or to offer a blend of benefits from steel and chrome. You might see materials engineered for ultra-even heat distribution or extreme durability. These tend to be at the higher end of the price spectrum and might be overkill for many operations. For most restaurants, the primary decision will be between steel and chrome. My advice? Consider your menu, your staff’s willingness to adhere to specific cleaning protocols, and your budget. If you’re doing high-volume breakfast with lots of eggs and pancakes, chrome might reduce sticking and cleanup time. If you’re a burger joint that needs that perfect seasoned sear and robust surface, steel might be your champion. There’s no single ‘best’ answer, it’s about the best fit for *you*.

4. Sizing It Up: How Big Should Your Commercial Griddle Be?

This is where a lot of folks get a bit stuck, and understandably so. Go too small, and you’re creating a bottleneck. Go too big, and you’re wasting space and energy. The first thing to consider is your menu and peak volume. What are you cooking on the griddle, and how much of it do you need to produce during your busiest hour? List out all the items that will hit that flat top. Then, estimate the maximum number of each item you’d need to cook simultaneously. For example, if you anticipate needing to cook 20 burgers, 10 orders of hash browns, and 8 sunny-side-up eggs all at the same time during your Sunday brunch rush, you need a griddle surface that can accommodate that without everything being crammed together. Overcrowding lowers the griddle temperature and leads to steaming instead of searing – not ideal.

A common rule of thumb is to allow about 12 inches of griddle width for every cook who will be using it simultaneously. So, if you have two cooks working the griddle station during peak times, you’d want at least a 48-inch griddle, assuming they each need about 24 inches of working space. But this is a very general guideline. You also need to consider the depth of the griddle. Standard depths are often around 24 inches, but you can find deeper models. Think about reach and how efficiently your cooks can manage a deeper surface. Another factor is the type of food. Smaller items like eggs or sausages take up less space than large pancakes or a full order of fajita vegetables. You might literally want to take your most common menu items and lay them out on a template to visualize the space needed. It sounds a bit rudimentary, but sometimes seeing it helps!

Don’t forget about available kitchen space and ventilation. A giant 72-inch griddle might sound great for volume, but if it doesn’t fit comfortably in your cookline or if your existing hood can’t handle the output, it’s a non-starter. This is really where professional advice can be invaluable. Companies like Chef’s Deal, for instance, offer free kitchen design services. They can help you analyze your menu, workflow, and space to recommend an optimally sized griddle. They’ve seen thousands of kitchens and can often anticipate needs or problems you might not have considered. It’s better to measure twice and cut once, as they say, or in this case, measure your needs carefully before you buy. Undersizing is a constant headache, but oversizing is a constant drain on resources. Finding that Goldilocks ‘just right’ size is key.

5. Power Play: Gas vs. Electric Griddles – The Eternal Question

Ah, the age-old debate in the kitchen: gas or electric? This applies to griddles just as much as ranges and ovens. Each has its loyal fans and its distinct advantages and disadvantages. Gas griddles are often favored for their rapid heating capabilities and, for some chefs, a more intuitive sense of temperature control via the flame. You turn the knob, you see the flame change, you feel the heat respond quickly. This can be great for quickly adjusting temperatures on the fly. Gas is also often, but not always, cheaper as a utility in many areas, which can impact your long-term operating costs. However, gas griddles can sometimes have more pronounced hot and cold spots across the surface, depending on the burner design. They also, naturally, require a gas line, which might mean additional installation costs if one isn’t readily available. And remember, gas appliances produce more ambient heat, which can make your kitchen hotter and put more strain on your ventilation system.

On the other side of the coin, we have electric griddles. These are often praised for providing more even and consistent heat distribution across the entire cooking surface. This can be a huge plus for delicate items or when you need uniform cooking for large batches. Many modern electric griddles also boast excellent energy efficiency and precise thermostatic controls (which we’ll discuss next). Installation can sometimes be simpler, especially if you don’t have an existing gas hookup, though high-powered electric models will require appropriate electrical circuits. The downside? Electric griddles might take a little longer to heat up initially compared to gas, and some chefs feel they lack that immediate responsiveness of a gas flame. Also, depending on your local electricity rates, they could be more expensive to operate. I’ve seen kitchens thrive with both. I’m torn sometimes… gas feels traditional, very visceral, but the precision and evenness of some of the newer electric models are incredibly compelling. It really comes down to your kitchen’s infrastructure, your utility costs, and perhaps even your chef’s personal preference and cooking style.

One thing to consider, especially if you’re looking at a larger operation or a new build, is consulting with experts. When you’re planning a kitchen, suppliers like Chef’s Deal don’t just sell you boxes; their expert consultation and support can extend to helping you figure out utility requirements and the pros and cons of gas versus electric for your specific scenario and location. They might have insights into local energy costs or installation quirks that could sway your decision. It’s not just about the initial purchase price; it’s the total cost of ownership and operational fit.

6. Thermostat Controls: Manual vs. Thermostatic – Precision Matters

Once you’ve decided on gas or electric and your plate material, you need to think about how you’re going to control the heat. This generally comes down to two main types of controls: manual controls and thermostatic controls. Manual controls are the simpler of the two. You have knobs that typically range from low to high, and you adjust them based on your experience and what you’re cooking. They are generally less expensive and have fewer components that could potentially fail. Some old-school chefs swear by them, claiming they offer more nuanced control once you get a feel for a particular griddle. Is this really for pros, or is that just old-school thinking that resists change? I think it’s more about familiarity and specific use cases. If you’re just banging out burgers and don’t need pinpoint accuracy, manual might be fine and save you a few bucks upfront.

However, for most applications, especially if you’re cooking a variety of items or anything that requires precise temperature (like eggs, pancakes, or delicate proteins), thermostatic controls are generally the way to go. With a thermostatic griddle, you set a specific temperature (e.g., 350°F), and the griddle cycles its heating elements or burners on and off to maintain that temperature within a certain range. This leads to much more consistent cooking results and can help prevent scorching or undercooking. It also means less guesswork for your cooks, which can be particularly beneficial in kitchens with varying skill levels or high staff turnover. While thermostatic griddles are typically more expensive initially, the consistency they provide can save you money in the long run through reduced food waste and better quality output. They also tend to be more energy-efficient because they only call for heat when needed to maintain the set temperature, rather than being constantly ‘on’ like some manually controlled units might be if not managed carefully.

Think about it this way: if you’re baking a cake, you wouldn’t just guess the oven temperature, right? You set it precisely. For many griddled items, that same level of precision can elevate your food from good to great. Some higher-end griddles even offer multiple thermostatic zones, allowing you to set different temperatures on different sections of the griddle. This is fantastic for cooking different types of food simultaneously – say, searing burgers on one side at a high temp while gently warming buns on another at a lower temp. It’s a feature that adds a lot of versatility. So, while manual controls might seem appealing for their simplicity or lower cost, I generally lean towards thermostatic controls for most commercial applications due to the consistency and control they offer. It’s an investment in quality control, really.

7. Key Features to Look For (Beyond the Obvious Griddle Stuff)

So we’ve covered the big stuff: type, plate, size, power, controls. But there are a few other features that can make a big difference in the day-to-day usability and maintenance of your commercial griddle. First up, splash guards. These are the raised edges around the sides and back of the griddle surface. You definitely want them! They help contain grease splatter, keeping your surrounding areas cleaner and safer. Pay attention to the height of the splash guards – taller is generally better for containing messes, especially if you’re cooking particularly greasy items. Also, check how they are attached; welded guards are usually more durable and easier to clean than ones that are just bolted on and can leave crevices for gunk to accumulate.

Next, and this is a big one for your sanity and your cleaning crew: the grease trough and collection system. All that rendered fat and food debris has to go somewhere. A well-designed grease trough should be wide enough and sloped correctly to effectively channel grease into a collection pan or drawer. The collection pan itself should be generously sized to avoid frequent emptying during a busy service, and crucially, it needs to be easy to remove and clean. Some are tiny and awkward, leading to spills and frustration. Look for a smooth, seamless design in the trough to prevent grease buildup in corners. This is one of those things that seems minor until you’re the one scrubbing it down at 2 AM.

Also consider whether you need a stand model or a countertop model. Countertop griddles are great for saving space if you have existing refrigerated bases or work tables. Stand models often come with their own storage shelf or cabinet underneath, which can be handy. Think about the overall ergonomics of your cookline. The height of the griddle surface should be comfortable for your cooks to work at for extended periods. And finally, don’t overlook the little things like the durability of knobs and components. These are the parts that get handled constantly. Flimsy knobs will break, costing you time and money in replacements. Look for sturdy, well-made controls. It’s these seemingly small details that contribute to the overall longevity and user-friendliness of the equipment. It’s not just about how it cooks on day one, but how it holds up and performs on day 1001.

8. Budgeting for Your Griddle: What to Realistically Expect

Let’s talk money, because that’s always a factor, isn’t it? The price of a commercial griddle can vary wildly, from a few hundred dollars for a small, light-duty countertop model to many thousands for a large, heavy-duty, feature-rich unit. A basic 24-inch manual control steel plate griddle might be on the lower end, while a 72-inch chrome plate thermostatic griddle with multiple zones will obviously be a much bigger investment. It’s not just about the sticker price, though. You need to consider the total cost of ownership. This includes the initial purchase price, installation costs (especially if you need new gas lines or electrical upgrades), ongoing energy consumption, maintenance, and potential repair costs over the life of the unit.

A cheaper griddle might save you money upfront, but if it’s inefficient and drives up your utility bills, or if it’s unreliable and needs frequent repairs, it could end up costing you more in the long run. Conversely, a more expensive, high-quality griddle might have a higher initial outlay but could pay for itself through energy savings, lower maintenance needs, and longer lifespan. When you’re comparing models, look beyond just the brand name and price tag. Dig into the specifications: the thickness of the griddle plate (thicker plates generally offer better heat retention and warp resistance), the BTU output (for gas) or wattage (for electric), the warranty offered, and reviews from other users if you can find them. This is where doing your homework really pays off. I often tell people, don’t just look at the price, look at the value proposition.

Now, I know that for many businesses, especially startups or those looking to expand, managing cash flow for big equipment purchases can be a challenge. This is where exploring options with suppliers can be helpful. For instance, companies like Chef’s Deal often have competitive pricing and financing options available. This can make a higher-quality, more efficient piece of equipment more accessible by spreading the cost over time. Don’t be afraid to ask about payment plans or leasing options. Sometimes, the improved efficiency and reliability of a better griddle can actually help offset those monthly payments through operational savings. It’s about making a smart financial decision that supports your business’s long-term health, not just finding the absolute cheapest option today. Think of it as an investment in your kitchen’s engine room.

9. Installation and Maintenance: Keeping Your Griddle Grinding (Happily!)

You’ve picked your griddle, it’s arrived… now what? Proper installation is absolutely crucial, especially for gas models or high-wattage electric units. This is not the place to cut corners or try to DIY if you’re not qualified. For gas griddles, incorrect installation can lead to dangerous gas leaks or inefficient combustion. For electric ones, improper wiring can be a fire hazard or damage the unit. Many manufacturers will void the warranty if the equipment isn’t installed by a certified technician. My strong advice? Always opt for professional installation services. Many reputable equipment suppliers, including places like Chef’s Deal, offer this as part of their comprehensive solutions. They ensure it’s set up correctly, safely, and according to all local codes. It’s peace of mind, and it ensures your equipment performs as intended from day one.

Once it’s installed, ongoing maintenance is key to a long and productive life for your griddle. This starts with daily cleaning. At the end of every service, the griddle needs to be thoroughly cleaned. For steel plates, this typically involves scraping off debris, using a griddle stone or screen to remove buildup, and then re-seasoning the surface with a thin layer of oil. For chrome plates, the process is usually gentler, often involving specific chrome cleaners and non-abrasive pads. Whatever the material, consistent cleaning prevents carbon buildup, which can affect heat transfer and flavor. Make sure your staff is properly trained on the correct cleaning procedures for your specific griddle type – using the wrong tools or chemicals can cause damage.

Beyond daily cleaning, regular checks of connections, thermostat calibration (if applicable), and the grease collection system are important. If you have a steel plate, maintaining that seasoning is vital for its non-stick properties and to prevent rust. It’s not a one-time thing. It’s an ongoing relationship you have with your griddle! Sounds a bit dramatic, but it’s true. A well-maintained griddle will perform better, last longer, and be safer to operate. Neglect it, and you’ll likely face more frequent breakdowns and a shorter lifespan for your investment. A little bit of daily care goes a very, very long way in a busy commercial kitchen.

10. Making the Final Call: A Checklist and My Two Cents

Okay, we’ve covered a lot of ground, from the fundamental importance of the right griddle to the nitty-gritty of plate materials and thermostat controls. It can feel like a lot to juggle, I know. So, how do you pull it all together and make that final decision? Maybe a quick checklist approach could help. Before you even start browsing models, ask yourself these questions:

1. What specific menu items will I be cooking on this griddle? (This dictates surface needs and possibly temperature zones.)
2. What is my absolute peak volume for these items? (This is crucial for sizing.)
3. How many cooks will typically operate the griddle simultaneously? (Again, sizing and workflow.)
4. What are my kitchen’s utility hookups and limitations? (Gas vs. Electric, available power.)
5. What is my budget – both for initial purchase and ongoing operational costs? (Remember total cost of ownership.)
6. What level of precision do I need in temperature control? (Manual vs. Thermostatic.)
7. What are my staff’s skill levels and ability to adhere to specific cleaning/maintenance routines? (Steel vs. Chrome implications.)
8. How much space do I realistically have, and what are my ventilation capabilities? (Practical constraints.)

Answering these honestly will give you a much clearer picture of the type and size of griddle that will best serve your operation. Don’t just go for the biggest, shiniest, or cheapest option. The ‘best’ griddle is the one that fits your specific needs like a glove. It should integrate seamlessly into your workflow, produce consistent results, and be reliable day in and day out. My personal take? Don’t underestimate the value of talking to people. Talk to other chefs, restaurant owners, and definitely talk to reputable equipment suppliers. Someone who offers expert consultation, like the team at Chef’s Deal, can provide insights you might not have considered. They see a lot of kitchens, they know the equipment inside and out, and their advice can be invaluable in navigating the options. They can help you weigh the pros and cons based on your unique situation, not just sell you a product.

Ultimately, choosing a commercial griddle is a significant decision. It’s an investment that will impact your kitchen’s efficiency and your food quality for years to come. Take your time, do your research, and choose wisely. Maybe I’m overthinking it, but I believe that thoughtful equipment choices are a hallmark of a well-run, successful food business. It’s about setting yourself up for success from the ground up, or in this case, from the flat top up! Good luck, and happy griddling!

Final Thoughts on Your Griddle Quest

So, there you have it – a pretty exhaustive (I hope!) look at the world of commercial griddles. It’s more than just a hot slab of metal, isn’t it? It’s a critical component of your kitchen’s engine, a tool that, when chosen correctly, empowers your team to create delicious food efficiently and consistently. From understanding the nuances of plate materials like robust steel or easy-clean chrome, to deciphering whether gas or electric power suits your setup, to nailing down that perfect griddle size that won’t leave you cramped or with wasted energy – every decision point matters. I’ve seen kitchens struggle with the wrong equipment, and I’ve seen them sing when everything is perfectly matched to their needs.

My challenge to you, if you’re in the market for a new griddle or even just reassessing your current setup, is to really dive deep into those questions I posed. Don’t just replicate what you had before or what the place down the street has. Your operation is unique. Your menu, your volume, your staff, your space – they all play a part. And remember, resources like the kitchen design services and expert consultation offered by suppliers such as Chef’s Deal can be incredibly helpful in this process. They can help you think through the layout, the utility needs, and even the financing, making sure you get a solution that’s not just a piece of equipment, but a genuine asset to your business. It’s about making an informed choice, not just a purchase.

Is there a single ‘perfect’ griddle out there for everyone? Of course not. But there’s definitely a perfect griddle out there for *your* specific needs. It might take a bit of digging, a bit of honest assessment, and maybe a few conversations with experts, but finding it is well worth the effort. Because at the end of the day, having the right tools doesn’t just make the job easier; it makes the food better, the kitchen happier, and the business stronger. And isn’t that what we’re all aiming for?

FAQ About Commercial Griddles

Q: How often should I really clean my commercial griddle?
A: Honestly, you should be cleaning your griddle after every major cooking session or, at a minimum, thoroughly at the end of each day. A quick scrape-down between different food types during service is also a good idea to prevent flavor transfer. Consistent, proper cleaning is key to its performance and longevity. Don’t skimp on this!

Q: What’s the main difference between a commercial griddle and a charbroiler?
A: The biggest difference is the cooking surface and how heat is applied. A griddle has a solid, flat cooking surface, providing even heat for items like pancakes, eggs, and burgers where you want full contact. A charbroiler has open grates with a heat source (radiants or charcoal/wood) underneath, giving you those characteristic grill marks and smoky flavor, ideal for steaks, chicken breasts, and some vegetables. They serve different culinary purposes.

Q: Can I just use a heavy-duty residential griddle in my small commercial kitchen?
A: I strongly advise against this. Residential griddles are not built for the demands of a commercial environment – the constant use, higher temperatures, and rigorous cleaning. They’ll likely break down quickly, may not meet health codes, and could even be a safety hazard. Commercial griddles are designed for durability, safety, and continuous performance, plus they carry commercial warranties. It’s an investment you need to make for a professional setup.

Q: What’s the average lifespan I can expect from a good commercial griddle?
A: This can vary quite a bit based on the quality of the griddle, how heavily it’s used, and how well it’s maintained. A well-maintained, high-quality commercial griddle can easily last 10-15 years, sometimes even longer. Cheaper, light-duty models in a very busy environment might only last a few years. Regular maintenance and proper usage are the biggest factors in maximizing its lifespan.

@article{commercial-griddle-wisdom-picking-size-type,
    title   = {Commercial Griddle Wisdom: Picking Size & Type},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/choosing-the-right-commercial-griddle-size-and-type/}
}