Restaurants often use commercial griddles as invaluable pieces of equipment. Through the use of griddles, commercial kitchens can create many different dishes suitable for breakfast, lunch or dinner. Culinary avenues can be opened by the addition of this single piece of cooking equipment.
Consideration the space that is available in the cooking area, as well as to the cost and the style of the griddle when purchasing industrial griddles. Power sources for commercial griddles vary as well, so care must be taken to ensure that it's compatible with the present equipment. Keep the following in mind when making a griddle selection:
1. Griddles come in two types, electric and gas;
2. Restaurant griddles are constructed of either cast iron or a plate made of polished steel;
3. Industrial griddles range in size from 1 sq ft to 10 sq feet; and
4. Well made kitchen griddles will maintain a surface temperature of 400 degrees.
Select from gas or electric griddles for saleChoosing to purchase a commercial electric griddle or a commercial gas griddle depends on the power source. Both work equally well, although gas is generally cheaper fuel-wise and heats up faster.
Select commercial stove top griddles with a polished steel plate or a cast iron surfacePolished steel heats more evenly while cast iron is best known for its crisping ability. Generally a commercial stove top griddle will be made from cast iron and have a smooth surface on one side and a ridged surface on the other.
Compare kitchen griddles and restaurant griddlesThe main thing that differentiates kitchen griddles from restaurant griddles is the size of the griddle. Griddles can range from 1 sq ft to up to 10 sq ft. Kitchen griddles tend to be smaller with the portability that allows for versatility in the kitchen. Restaurant griddles must accommodate not only more food, but a wider variety, so a larger surface area is a better choice.
- Commercial griddle manufacturers often offer free or reduced shipping. This can substantially lower the total cost of the purchase
- Keep in mind that griddles require a process called "seasoning". Seasoning is a process where the griddle is heated to 375 and then turned off. A generous amount of oil is then applied to the surface and it's allowed to sink into the "pores" of the griddle as it cools. The surface should be slick. Any food will be simply scraped off instead of washing the surface in soap and water. Should the surface ever be washed, then it will have to be reseasoned.