Manual Griddles: Control in the Chef's Hands
For experienced cooks who prefer direct control over the cooking surface, a manual griddle offers simplicity and responsiveness.
Instead of selecting a specific temperature, the operator controls the burner flame directly. This makes it easy to adjust heat levels throughout service and create different cooking zones across the griddle surface.
Manual control can be particularly useful for kitchens preparing a wide variety of foods where chefs regularly adjust heat based on what's cooking.
Migali Manual Griddles are available in 24″, 36″, and 48″ widths, allowing operators to match cooking capacity to their kitchen and production needs.
Explore Migali Manual Griddles
Thermostatic Griddles: Consistency Made Simple
For kitchens where repeatability is the priority, thermostatic control offers a different advantage.
Rather than continuously adjusting the burners manually, operators select the desired cooking temperature and the griddle regulates heat accordingly.
That can be especially valuable for high-volume operations where the same menu items are prepared repeatedly throughout the day.
Thermostatic control can help operators:
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Maintain more consistent surface temperatures
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Produce repeatable cooking results
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Reduce the need for constant heat adjustments
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Simplify operation across different shifts and kitchen staff
Migali Thermostatic Griddles are also available in 24″, 36″, and 48″ models, providing options for everything from compact cook lines to higher-volume operations.
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Manual or Thermostatic: Which Is Right for Your Kitchen?
There isn't one answer for every operation.
Choose manual control when:
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Your cooks prefer direct flame adjustment
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Your menu requires frequent changes in heat
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Simplicity and hands-on control are priorities
Choose thermostatic control when:
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Consistency is especially important
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Your kitchen produces high volumes of similar menu items
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Multiple cooks or shifts use the same equipment
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Precise temperature settings help standardize production
The right choice comes down to how your kitchen actually cooks.
More Surface Area, More Possibilities
Choosing the right griddle width is just as important as choosing the control system.
24″ griddle can provide valuable cooking capacity in a compact kitchen.
36″ model offers additional surface area for restaurants handling multiple menu items simultaneously.
48″ griddle gives high-volume operations room to establish cooking zones and prepare larger quantities during peak service.
This flexibility makes Migali griddles suitable for breakfast restaurants, diners, cafés, burger concepts, hotels, foodservice operations, and many other professional kitchens.
Built for the Daily Routine
A griddle doesn't stop working when service ends.
Daily scraping, cleaning, grease removal, and general maintenance are essential to maintaining cooking performance and keeping the station ready for the next shift.
Migali griddles combine commercial construction with a practical design intended for the demands of everyday foodservice operation.
Commercial Cooking Equipment Cleaning & Maintenance Best Practices
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Build the Cooking Line Around Your Menu
A griddle rarely operates alone.
Depending on the menu, operators can pair Migali Commercial Griddles with:
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Migali Commercial Ranges for sautéing, boiling, and oven cooking
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Migali Commercial Fryers for fried sides and entrées
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Migali Charbroilers for flame-grilled menu items
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Migali Hot Plates for additional burner capacity
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Migali Refrigerated Chef Bases to keep refrigerated ingredients directly beneath the cooking station
Explore Migali Commercial Ranges
Explore Migali Commercial Fryers
Explore Migali Charbroilers
Explore Migali Hot Plates
Explore Migali Refrigerated Chef Bases
Two Control Styles. One Professional Cooking Line.
Migali has been serving the foodservice industry since 1955, providing commercial equipment designed around the needs of professional kitchens.
With both manual and thermostatic griddles available in multiple widths, operators don't have to adapt their cooking style to their equipment—they can select the equipment that best supports the way their kitchen works.
Final Thoughts
Manual and thermostatic griddles ultimately accomplish the same job, but they give the operator two different approaches to controlling the cooking surface.
For some kitchens, the flexibility of manual control is exactly what the chef wants. For others, the repeatability of thermostatic control can make a busy cooking line easier to manage.
The important part is choosing the configuration that fits your menu, your team, and your production volume.
Built for the heat. Designed around the way professional kitchens cook.
