Canada's Definitive Commercial Cooking Equipment Buying Guide

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Griddle Buying Tips...

Griddles

Note : Avoid corn oil as the high sugar content may cause the oil to caramelize and burn on the surface.

Plate Material

Griddle plates are commonly stainless steel, cast iron, or chrome-plated steel, each with unique benefits.

Stainless steel is durable, corrosion-resistant, and easy to clean, ideal for high-volume usage. Cast iron

ensures even cooking with excellent heat retention, while chrome-plated steel offers easy maintenance and

great heat conductivity. Advanced options like the Vulcan IRX feature composite plates for rapid recovery and

multiple cooking zones.

Plate Thickness

A general guideline:

Standard duty: 1/2” thick griddle plate

Medium duty: 3/4” thick griddle plate

Heavy duty: 1” thick plate

Specialized types of griddles like the Teppanyaki models may provide different results despite plate thickness

due to the arrangement of heating elements and the unit’s intended purpose.

Control Styles

Thermostatic: Thermostatic controls enable precise temperature settings, ideal for delicate items like eggs or

hotcakes. They’re also great for using the griddle as a holding plate for food pans.

Manual: Manual controls lack specific temperature settings, instead offering high, medium, and low ranges,

making them ideal for cooking lunch items such as burgers, bacon, and cheesesteaks.

Proper maintenance is crucial for all griddle plate styles in commercial kitchens.

To clean a chrome griddle, scrape off excess food, wipe with a damp cloth, then clean with mild soap and water.

Avoid abrasive products like pumice or steel wool.

For non-chromium surfaces, use a grill scraper or a grill brick, always rubbing in the direction of the grain so

you don’t ruin the steel surface. You may need to re-season the surface with a thin layer of cooking oil.

In all cases, be sure to empty, clean and sanitize your waste drawer.

Tips for Cleaning a Griddle

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