The ProLine 48-inch flat-top gas griddle is a wide cooking surface built for breakfast lines, burger stations, and any kitchen that batch-cooks to order. A thick polished-steel plate spreads heat evenly across the full 48-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 | 48 × 24 in |
| Plate thickness | 3/4 in polished steel |
| Burners | 4 zoned |
| Input | 80,000 BTU/hr |
| Controls | Manual or thermostatic valves |
| Grease management | Front trough + removable drawer |
| Construction | Stainless steel body, adjustable legs |
| Footprint | 48 × 32 in |
Cooking surface and control
Forty-eight inches of griddle gives a line enough room to run several orders at once without crowding, which is why higher-volume kitchens size up from a 36-inch plate. 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 48-inch plate is common in kitchens that run a dedicated griddle station through breakfast and lunch, where several orders share the surface at once. The extra width also lets a cook keep a clean finishing area away from the heavy searing zone, which helps plating stay tidy during a rush.
Installation and requirements
- Requires a Type I exhaust hood over the cooking surface per local code.
- Needs a gas line sized for the full 80,000 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 busy line that cooks to order across a wide surface, the 48-inch griddle is a practical workhorse. It holds heat under load, gives the cook zoned control, and cleans up quickly through a front trough — a step up in capacity for kitchens that have outgrown a narrower plate.
Part of our range: Commercial Griddles & Charbroilers.