The cooking surface is commonly 24 inches (610 mm) from front to back, but maybe as shallow as 15 inches (380 mm) or as deep as 32 inches (810 mm). Widths range from 1 foot (305 mm) to 7 feet (2130 mm), and the griddle plate may be ½ to 1¼-inches (15 to 30 mm) thick.