Cooking Equipment provides features and benefits of all types of ovens, grills and griddles, cooktops, pots and pans, ranges, rotisseries, steamers and fryers.
Like grills, foodservice operators most often use broilers to cook the most expensive menu items — meats. For this reason, broilers can become a vital piece of equipment for many foodservice operators, which makes specifying a unit that can accommodate the menu and volume of the restaurant critical.
Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.
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.
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.