The ProLine 36-inch flat-top gas griddle is a mid-width cooking surface built for cafes, food trucks, and smaller lines that batch-cook to order in a tight footprint. A thick polished-steel plate spreads heat evenly across the full 36-inch width, and independent burner zones let a cook run eggs at one end while searing at the other. The stainless body and full-perimeter grease trough make cleanup fast at the end of a busy shift.
Build and construction
The plate is 3/4-inch polished steel welded to a stainless body, thick enough to hold temperature when a cold batch hits the surface. Burners sit in zones beneath the plate, each with its own valve, and a grease trough runs the front edge into a removable catch drawer. Splash guards on the back and sides contain spatter, and the unit sits on adjustable legs for leveling on a stand or counter.
The plate is ground flat and seasoned before use, and the thick steel resists warping even where a burner runs hot for hours. Because the surface is one continuous piece, there are no seams to trap grease, and the whole plate scrapes down to bare steel at the end of the shift.
Specifications
| Specification | Detail |
|---|---|
| Cooking surface | 36 × 24 in |
| Plate thickness | 3/4 in polished steel |
| Burners | 3 zoned |
| Input | 60,000 BTU/hr |
| Controls | Manual or thermostatic valves |
| Grease management | Front trough + removable drawer |
| Construction | Stainless steel body, adjustable legs |
| Footprint | 36 × 32 in |
Cooking surface and control
Thirty-six inches of griddle covers most cafe and small-restaurant menus while leaving room on the line for a range or fryer alongside. Zoned burners let the cook keep a hot searing area and a gentler holding area on the same surface. Thermostatic valves hold a set temperature for consistent results across a shift, while manual valves give a cook direct control; both are available depending on how the station is run.
A 36-inch plate suits kitchens where the griddle shares the line with a range or fryer rather than working as a station on its own. The narrower surface still handles several orders at once, and it frees up counter or floor space that a wider plate would take, which matters most in a compact kitchen.
Installation and requirements
- Requires a Type I exhaust hood over the cooking surface per local code.
- Needs a gas line sized for the full 60,000 BTU/hr load.
- Ships configured for natural gas; an LP conversion kit is included.
- Season the plate regularly and empty the grease drawer daily.
Day-to-day care is light: scrape the plate down after each service, empty the grease drawer, and re-season the steel so food releases cleanly. A griddle kept this way holds an even surface for years, and because the zones are independent, a single cool spot is easy to diagnose without pulling the unit off the line.
For a compact line that cooks to order but has to protect floor space, the 36-inch griddle is a practical choice. It holds heat under load, gives the cook zoned control, and cleans up quickly through a front trough — commercial griddle output that still fits a tight station.
Part of our range: Commercial Griddles & Charbroilers.