Restaurants cook meat and vegetables on grill plates every day, so the plate has to be fast, hygienic and durable. Plain steel plates rust and absorb flavours; hard-chrome plates solve both problems. Here is a short buyer's guide.
What makes a good grill plate
A grill plate used as the cooking surface of a commercial range should heat quickly and evenly, release food easily and stay clean. Our chrome grill plate is cut with a laser from ST52 steel for precise dimensions and then coated with hard chrome on the surface that touches the food.
Why hard chrome?
- It does not rust or tarnish. The chrome layer protects the steel underneath.
- It resists scratches. A hard surface keeps its finish through daily scraping.
- It is hygienic. The surface is smooth and easy to wipe clean, with no taste or odour carried from one dish to the next.
- It cooks fast. Steel conducts heat quickly, giving strong grill marks and short cooking times.
Choose your configuration
| Option | Choices |
|---|---|
| Heating | Gas or electric ranges |
| Frame | Framed or frameless |
| Surface | Chrome or plain (non-chrome) |
| Size | Made to your dimensions |
Heating the plate
On gas ranges the plate is heated from below by burners. A stainless steel gas burner for grill plates resists corrosion, burns the gas evenly and is easy to clean, which gives you a uniform temperature across the plate. If your machine uses a burner manifold, see the gas burner ramp.
What to send when you order
- Length, width and thickness of the plate or the range opening
- Gas or electric, and the range model
- Framed or frameless, and whether you want chrome
- Quantity and destination country
Our team will confirm dimensions and prepare an offer. Complete your line with a gas range with oven and a flat-top griddle, or request a quote now.
