The width of the griddle determines its capacity and it is highly recommended over a hotplate if your restaurant menu requires more griddling. The tabletop griddle sits atop of equipment stand with space below for storage of for the cook to store supplies. They are refrigerated equipment stands with drawers, so that meats can be kept chilled until they are ready to be cooked. No matter what size or type of cuisine, the griddle is practically indispensable. The cold rolled steel plates have excellent heat transfer properties. The food that is being cooked adheres well without sticking or shrinking and easy to clean.