• Griddle (flat plate) — a smooth flat hotplate for eggs, pancakes, smash burgers, onions, bacon, teppanyaki and anything that needs full contact with the surface. Even heat, easy to scrape down.
• Chargrill (ribbed) — raised bars over the heat that sear char lines into steaks, chops, burgers and vegetables and let fat drain away, for that grilled/BBQ finish.

Simple: full-contact cooking and breakfast → griddle. Char marks and grilled meats → chargrill. Many kitchens run one of each side by side. Both are gas — instant high heat and independent of a big power circuit — and need a gas connection and ventilation.

Both come in counter-top widths by burner count. More burners = more cooking zones and more simultaneous output. Pick the width for your busiest service. Tap a model for live pricing.

Griddles (flat plate)

Chargrills (ribbed)

The 2, 3 and 4-burner chargrills are also available floor-standing on a matching stand (RFS-24/36/48-STAND) — ask us if you want the stand version.

• Grease management — a griddle needs a good grease trough and tray; a chargrill needs a fat drain and drip system. Both get cleaned constantly, so easy access matters.
• Even heat / independent zones — multi-burner units let you run part of the surface hot and part warm, or shut zones down off-peak.
• Heavy plate / grate — mass holds temperature when cold food hits it, so it doesn't stall.
• Ventilation — griddles and chargrills need extraction; plan the canopy.