Commercial griddles
There are many things you have to consider when choosing a griddle for industrial use. It must be neither too powerful nor too weak. It must be practical for you in use and maintenance. And then you must have control over the connection (gas vs electricity) and whether you have the option of connecting 380 Volt to the powerful models.
Tips for choosing griddles
Size: Buy a griddle that has a size that covers your needs in the future.
Check the effect: If you want to fry sausages, you can settle for a lower power (2 kW), but if you want to fry steaks , you must choose a more powerful model with 3+ kW. If you use a heavy-duty griddle to fry sausages with, there will be a heat wave if sales are a bit quiet during the day. The sausages can't stand it. You can possibly put a silicone mat on it which can absorb some of the heat and then have the sausages lying on the side at low heat. Roast them at 130 degrees and usually keep them warm at 90 degrees. A sausage is 19 cm in diameter.
Connection to power : The less powerful models run on a regular 230 Volt plug, but the more powerful versions come as 380 Volt power plugs. Be aware that in that case you will probably have to plug it in before you can use it. Check with your electrician if you have enough Amps in the building to run all your commercial kitchen equipment.
Easy to clean: Smooth griddles are easiest to clean, but the groove gives a nice finish to the end product and lets the fat run off the meat. If you want to fry frozen steaks, we recommend a model with a splash guard.
Drain channel: Choose a model with a drainage channel and a removable drawer to collect and empty leftovers from the griddle.
Thermostat: Choose a model that can regulate the temperature. Preferably from 60 to 300 °C .
Steel, chrome or cast iron: Steel and chrome are easier to clean than cast iron. Chrome is more energy efficient, as it emits less heat in the room and is therefore also more comfortable to work with. However, it is significantly more expensive.
Multiple heating zones: If possible, choose a model with two or more heating zones. This means you can save on the electricity bill when you only use one half of the plate. Or roast/roast on one zone and keep warm on the other.
Gas or electricity: If you are approaching your pain limit for how much electricity you have put into the building, it may be an idea to switch to a gas grill.
Advantages of using griddles in the kitchen
There are a number of advantages to using a griddle in the commercial kitchen.
You get an even heat distribution over the entire plate. Griddles are designed to provide even heat distribution over the entire surface. This ensures that the food is fried uniformly, which is crucial for achieving the desired quality and taste.
In addition, griddles are easy for everyone to use, as they work in the same way as if you use a pan at home. You don't have to have any technical knowledge of the machine, so you will be able to get a temporary worker into the kitchen without spending a lot of time on training.
Griddles can be used to grill different raw materials. For example, meat, fish, vegetables, pancakes and much more. It can therefore be both a cheap and valuable investment for restaurants that do not need steaming, baking and dehydration.
Disadvantages of using griddles in the kitchen
In contrast to a combi oven or a digital clamp grill , using a griddle requires experience and familiarity with what is being cooked. You must always be nearby and turn the meat or vegetables. And you must know for sure when it has had enough, but also not so much that it becomes dry.
In those kitchens where unskilled labor is used, it is therefore an advantage to use more automated equipment, so that the quality of the dishes that leave the kitchen is 100% the same every time.
Another disadvantage is the space requirement. Griddles can be large and require a significant amount of space in the kitchen. This can be a challenge in restaurants with limited space, especially if other large appliances or equipment are also needed. Griddles can only fry, and thus you use up a lot of space for a machine that only does one task in the kitchen.
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