A restaurant griddle can be thought of as a an extension of the range top, and is a very versatile piece of restaurant equipment. There are several key things to focus on when looking to purchase a piece of restaurant equipment like a griddle:
Power supply, gas or electric
This is the easy choice as there is not much difference between gas and electric restaurant griddles. Both have thermostatic controls and are able to maintain constant temperatures. The gas unit mat heat up a little quicker, but the warming time between the two is not significant enough to mark one as better than the other. The key in deciding between the two here is how you are set up and which one works best with your current setup.
The grill plate
Griddle plates come in ½ ", ¾", and 1" thickness. The plate thickness we recommend is wither the ¾” or 1” as the ½” plates have a tendency to warp or buckle over time creating hot spots on the cooking surface. The thicker the plate the slower the warm up time, but as I said earlier, once they get to temp they will remain constant.
The thicker plates also tend to keep heat better which can reduce your cost over the long run. They also cook food more evenly.
Manually versus thermostatically controlled
Manual controls usually come with a simple low medium and high setting knob which is fine for many operations, but if your restaurant griddle needs are more demanding look toward thermostatic controls. With the Thermostatic controls you will be able to set an area for a specific temperature. You can also set different zones of the griddle to different temps giving you much more flexibility..
Additional option
You can even char-grill on today’s restaurant griddles. Look for grooved griddle tops that will give you the ability to do such work.
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A restaurant griddle can be thought of as a an extension of the range top, and is a very versatile piece of restaurant equipment. There are several key things to focus on when looking to purchase a piece of restaurant equipment like a griddle:
