Cooking Equipment provides features and benefits of all types of ovens, grills and griddles, cooktops, pots and pans, ranges, rotisseries, steamers and fryers.
While grills are not known for energy efficiency, Energy Star qualified commercial griddles are available.
Grills and griddles come in a variety of sizes and types that are geared for a wide range of menu items. Operators need to carefully weigh their options when specifying these units.
Griddle and grill maintenance is important from a safety standpoint, since grease build up represents a significant fire hazard. As a result, foodservice staff and service agents should perform a number of regular tasks to keep these units in safe operating condition.
Grills and griddles are primary pieces of equipment in commercial kitchens that perform a variety of cooking tasks.
When properly maintained, grills and griddles can last 10 years or more. However, here are four issues that indicate replacement may be necessary.
Grills have heat sources located below the cooking grate and food, while griddle controls determine how much thermal energy is stored.
Grills and griddles are major pieces of cooking equipment that many restaurant operators use to cook signature dishes. Grills, in particular, provide a flavor profile that other types of cooking equipment cannot replicate.
When it comes to energy-efficient griddles, the energy-efficient part really varies by operation and need. "Griddles are heavily cost-driven and it's difficult to justify the strategies that make them more efficient," says David Zabrowski, director of engineering at the Food Service Technology Center (FSTC) in San Ramon, Calif.
Microwaves are energy efficient by design.
Due to varying sizes, wattages and capabilities, it is important for operators to do their homework before choosing a microwave.
Microwaves are simple units that require minimal maintenance. Still, there are steps operators can follow to prolong the service life of these units.