Griddles & Grills
-- Foodservice Equipment & Supplies, 9/1/2008 12:00:00 AM
Types: Griddles feature smooth, solid surfaces placed over heating elements, while grills consist of a grid of metal bars that holds food over the heat source. Both units are available in floor and countertop models. Griddles for sandwiches and paninis have become common fixtures in many of today’s kitchens.Capacities/Footprints: Standard griddles range in width from 24” to 72”. Tops can range in length from 15” countertop models to 72” floor units, with 18” to 32” of depth. Additional sizes come in half-foot increments.Energy Source(s): Griddles run on electricity, gas or propane. Burners are either manually or thermostatically controlled with spark or electronic ignitions. Burners, which are located under the griddle plate, come in various shapes to achieve even heating. Electric countertop models’ energy requirements range from 8 to nearly 33 kph. Gas models generally have a rating of 20,000 to 30,000 Btu per hour per burner.Manufacturing Method: Operators should select a griddle surface based on the foods they will cook. Choices include cast iron, polished steel, cold-rolled steel and chrome-finished. Grooved plates on griddles and grills provide the seared look and taste customers have come to expect on steaks, hamburgers and chicken filets. Cabinets on this equipment feature either welded or bolted frames.Standard Features: Griddles/grills can stand alone or be mounted on refrigerated bases or other pieces of equipment. Many are available with coated heating plates designed to offer a durable, nonstick surface and adjustable height. The burners beneath the plate come in various shapes designed to achieve consistent heating. A stainless-steel bull-nose front for knob protection and nickel-plated die-cast legs offer easy maintenance and dependable performance. Double-wall construction allows installation within 1” of a combustible surface when space is limited. Higher-end models feature a full-depth grease drawer with an anti-splash baffle. An enclosed grease drawer prevents evaporation of cooking by-products. A stainless-steel griddle body extends a unit’s life and assists sanitation. A flame-failure safety device, stainless-steel legs and insulation all come standard on most models. Thermostatic controls on some models offer quick response to surface temperature change. Accessories include cutting boards, plate shelves, belly bars, stainless-steel cabinets, insulator bases for mounting on refrigerated bases, adjustable legs, stainless-steel rear and bottom panels, and electronic ignitions requiring 120V connections.New Features/Technology/Options: One newer grill model features an innovative dual surface along with controls that automatically adjust cook times and temperatures based on food-product thickness. This unit’s upper and lower grill plates cook both sides simultaneously, reducing cook times by 50 percent. One maker offers an induction griddle that disperses energy equally across the cooktop. It compensates for cold products by generating more heat across the surface. This not only increases energy efficiency, but also offers greater throughput and recovery speeds. Newer electric griddles heat using steam, which provides uniform surface temperatures and almost instant heat recovery. Another newer griddle, which is geared for smaller operations with inadequate ventilation, offers a device that shuts off gas flow to the unit should the flame extinguish. Newer griddle features include aeration baffles located between burners and a full-width rear flue to improve uniform temperatures. “U”-type burners also are strategically located on newer units to provide even heating across the entire griddle surface.Key Kitchen Applications: Any item that a cook can prepare in a frying pan can also be prepared on a griddle. Grills/griddles prepare items ranging from breakfast egg dishes, omelets, french toast and pancakes to hot sandwiches, steak, chicken breasts and hamburgers. Cooking-temperature ranges are typically from 150°F. to 450°F. The type of controls helps determine how much thermal energy the griddle can store and how quickly the griddle plates transfer heat to the product for cooking. When run wide open, manual griddles with gas valves can reach temperatures in excess of 800°F. Electronic controls are a common choice for operators needing faster temperature recovery.Purchasing Guidelines: A key in purchasing this sort of equipment is determining an operation’s volume and recommending a unit with a surface area to match. Along those lines, it is important to recommend a model with even heat distribution since hot or cold spots can adversely affect product quality. A griddle’s plate size and thickness will help determine how much food goes through the griddle at peak times. The thicker the griddle plate, the more heat it holds. While manual controls provide users with more precise temperature control, thermostatic controls provide easier use for less-experienced cooks. Because griddles are idle most of the time in full-service restaurants, snap-action controls can help save energy, since they provide gas only when needed.Maintenance Requirements: Foodservice staff should clean cooking surfaces at about 150°F. to 175°F., empty grease troughs at least once a day and frequently wipe down connecting cables and controls. Cleaners work best when spread and left on plates for up to 10 minutes before scraping or wiping. Staff must wipe off all cleanser residue afterward; some chefs use vinegar or lemon juice for this. Scrub standard grill plate surfaces with a grill brick or abrasive pad, then re-season them to prevent sticking. Clean chrome grills with non-abrasives, such as a scraper and brush, then buff them to a shine. This material does not need to be seasoned. It is not uncommon for griddles with lower backsplashes to have problems with grease splattering behind the flue. Subsequently, flues should be regularly checked for debris and grease accumulation, which can be a fire hazard. Most griddles require thermostat calibration quarterly or biannually.Food Safety & Sanitation Essentials: Grills/griddles have some built-in food safety features, such as a 3” to 6” splashguard along the back that keeps food from falling off the cooking surface and catches flying grease. Another is a trough designed to capture food particles and built-up grease. The material out of which a griddle’s plate is constructed can affect cleaning, as well. For instance, chrome is easy to clean by using a scraper, water and chemical powder. Frozen food, however, tends to stick to cast iron, and is tougher to get off. Polished and cold-rolled steel are both easier to clean than cast iron.
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