Frying plate and turbo roast
A griddle and turbo fryer are the hardest-working pieces of equipment in many professional kitchens. This is where steaks get their crust, burgers are assembled, egg dishes land and daily operations are carried out. We have been working with this equipment since 1994 and can clearly see which solutions work and which ones disappoint after six months. Our range includes over 80 models of griddles and turbo fryers, and there is a good reason for that: needs vary enormously from kitchen to kitchen. A busy grill restaurant needs something completely different than a nursing home kitchen producing breakfast for 60 residents.
A frying pan for the kitchen is not a choice you just make quickly. It's about capacity, energy source, plate type and, not least, daily cleaning. We have put together a wide selection precisely because we know that one format does not fit all. And we import directly from European factories ourselves, so we know the equipment inside out and can give you an honest assessment of what suits your kitchen.
Below you will find our best advice. From choosing size and material to energy consumption, hygiene and economy. Think of it as a conversation with someone who has had the equipment in stock for three decades and talked to hundreds of kitchens about these exact choices.
Frying plates and turbo fryers – what's the difference?
Many people use the terms interchangeably, but there is a real difference. A griddle – also called a griddle – is a flat, heated surface made of steel or cast iron. You cook directly on the plate. No pots, no pans. It's fast, uniform and ideal for large quantities. Steaks, burgers, vegetables, eggs, fried eggs, pancakes – everything can be done on a good griddle. Many models combine smooth and grooved surfaces in one, so you can fry bacon on the smooth side and give chicken breasts grill marks on the grooved side.
A turbo fryer is different. It is a compact, high-performance machine that uses intense heat – often from above and below – to cook meat quickly and evenly. Turbo fryers are popular in burger joints, cafes and for front-of-house cooking where speed and consistency are essential. Many turbo fryers can cook a steak in under two minutes. You can find both types in our assortment of cooking, heating and frying equipment, and you are always welcome to call and get a recommendation based on your specific needs.
Electric or gas frying pan – what should you choose?
The first question most people ask is: electric or gas? The answer depends on your existing installation, your ventilation system and your energy consumption. Electric griddles are easier to install in many kitchens, provide precise temperature control and typically do not require the same exhaust capacity as gas. Many modern electric griddles have electronic control with separate heating zones, so you can have one side hot and one side colder – practical for varied production.
Gas griddles provide faster temperature recovery and are popular in kitchens that already have a gas installation and are familiar with the workflow. They are also good for catering and food trucks where electrical connections may be limited. Whatever you choose, it is important to know the kW consumption and ensure that your installation matches. Our electric griddles covers a wide spectrum from compact tabletop models to large industrial griddles with up to four independent zones.
Cast iron or steel – which gives the best result?
Plate type is something real chefs talk a lot about. Cast iron is heavier and takes longer to heat up, but it retains heat really well. It is ideal for heavy-duty frying with large amounts of meat, where you don't want temperature fluctuations every time you add a new steak. However, cast iron requires a little more maintenance and is more vulnerable to temperature shocks from cold cleaning.
Steel plates – typically 10-20 mm thick – are lighter, faster to heat and easier to clean. They are the standard in many professional kitchens and meet high production requirements. The surface is smooth and easy to achieve a uniform temperature. Combination plates with smooth and grooved surfaces are a popular choice because they offer flexibility without taking up twice as much space. What kind of kitchen do you have? What menu line will the plate serve? These are the questions that determine the choice.
Size and capacity – what suits your kitchen?
Size isn't just about physical space. It's about throughput. How many servings do you need to produce during peak hours? Can the griddle keep up? A griddle that's too small creates bottlenecks that extend wait times and stress staff. A griddle that's too big gobbles up energy during low-pressure periods. It's a balance.
As a rule of thumb: a restaurant with 50-80 place settings per service needs significantly more frying capacity than a small café with a lunch menu. A canteen that produces hot food for 200 guests in two hours has different requirements than a hotel that sets up a breakfast buffet for up to 60 guests. We are happy to help you calculate this. Our salespeople are not on commission, so you get an honest assessment – not the most expensive solution for its own sake. Many kitchens supplement the frying plate with other equipment such as frying or stoves to create a complete cooking line.
Energy consumption and efficiency in everyday life
A professional griddle can draw many kilowatts. This is not something to be ignored, especially with the energy prices we have seen in recent years. Modern electric griddles with good insulation and precise PID control waste less heat and keep the surface temperature stable. This results in lower energy consumption and better frying results – both are important.
Residual heat is a concept worth knowing. The plate retains heat for a while after you turn it off, and a good cook takes advantage of this rather than having full heat all the time. Turbo fryers are generally quick to heat up and turn off, which is good for intermittent operation. We focus on “best value for money” and that includes operating economy – we are happy to look at energy-friendly models with you, and we also offer long-term rentals as an alternative to purchase if you want to keep the investment low.
Cleaning and maintenance – the forgotten parameter
Cleaning is something many people underestimate when choosing a griddle. A griddle you use eight hours a day needs to be cleaned thoroughly every day. Grease trays that are difficult to remove, welded edges that are difficult to access, and surfaces that trap food residue – these are daily hassles that cost time and frustrate staff.
Choose models with smooth, rounded edges and removable drip trays. Stainless steel is easy to work with and can withstand the cleaning agents used in professional kitchens. Turbo fryers with steam function also require periodic descaling – make sure that this is possible on the model you choose. Good hygiene is not just a requirement, it is a prerequisite for a well-functioning kitchen. Many commercial kitchens combine the frying plate with a well-functioning industrial dishwashers for trays and accessories to keep the workflow flowing.
Who uses griddles and turbo fryers?
The answer is: many. Restaurants and grills are the obvious users – here the griddle is the center of the kitchen. Steakhouses use heavy, high-power cast iron tables. Burger bars and fast food kitchens choose turbo fryers for fast and consistent production of steaks and chicken.
But it doesn't stop there. Canteens in companies, schools and public institutions use large griddles for continuous operation. Nursing homes and hospitals benefit from models with stable, easy temperature control and easy cleaning. Hotels use compact griddles for breakfast buffets with front cooking, where guests can see the food being prepared. And catering and food truck operators demand robust, mobile solutions – often powered by gas. There is a model for each of these needs, and we know them all well.
Legal requirements, safety and hygiene
All equipment we sell is CE marked and meets applicable requirements for machine safety and electrical safety. That goes without saying. But the hygiene in your kitchen is also your responsibility as a company. EU food hygiene regulations require that you have self-control and HACCP-based procedures. This means that your equipment must be easy to clean and maintain the temperatures necessary to prepare food safely.
Surfaces that come into contact with food must meet the requirements for materials in contact with food – stainless steel is the obvious choice here. We always recommend that you check with your Danish Food Authority supervisor what applies to your specific type of business. If you have any questions about what the equipment requires in terms of installations, ventilation and documentation, our team will be happy to help you. You will find similar considerations relevant to your entire kitchen machinery – not just the frying pan.
Finance and financing – buy or rent?
A professional griddle is an investment. Prices vary greatly depending on size, power, griddle type and brand. A compact table model for a café starts at one level, a large combi griddle for a restaurant kitchen with multiple heating zones is another level. It's all about finding what makes the most sense for your operation.
We offer long-term rental as an alternative to purchase. This means that you can get new, quality equipment without a large one-time expense – and that service and maintenance can be included in the agreement. It is a model that is very suitable for newly started kitchens, seasonal businesses or companies that want to maintain liquidity. We are a family-owned company with roots in Ikast since 1994, and we are not interested in selling you something you don't need. Ask us and we will find the right solution.
That's why you shop at Cateringinventar.dk
We have been in business for over 30 years. We import directly from European factories ourselves and know the equipment better than any middleman. We have a large inventory, which means that many orders can be shipped quickly without a long wait. Our salespeople are not on commission – you get the model that is right for you, not the one that is best for our bottom line.
If you need service or repair, we have a Danish service department with our own technicians. We don't outsource this. We are here. And we offer price matching, long-term rentals and energy-friendly models, so there is always a way in that suits your situation. Take a look around our range, and feel free to get back to us with any questions. You will always find us ready for a concrete conversation about what works in your kitchen. Also see our wide selection within stoves and cooking areas if you are putting together a complete cooking line.