Commercial griddles

Tips for choosing fry tops

Size: Buy a griddle plate that is large enough to meet your future needs.

Check the wattage: If you're frying sausages, you can get by with lower wattage (2 kW), but if you're frying steaks, you'll need to choose a more powerful model with 3+ kW. If you use a powerful griddle plate to fry sausages, there will be heat transfer if sales are a bit slow during the day. Sausages can't tolerate that. You can, for example, place a silicone mat on it to absorb some of the heat and keep sausages on the side at low heat. Fry them at 130 degrees and normally keep them warm at 90 degrees. A sausage is 19 cm on average.

Power connection: Less powerful models run on regular 230 Volt sockets, but more powerful versions come as 380 Volt for power outlets. Be aware that in that case, you will probably need to have an outlet installed 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 griddle plates are easiest to clean, but ribbed ones give a nice finish to the end product and allow fat to drain from the meat. If you're frying frozen steaks, we recommend a model with a splatter guard.

Drain channel: Choose a model with a drain channel and a removable drawer to collect and empty residues from the griddle plate.

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 into the room and is therefore 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 your electricity bill on days when you only use one half of the plate. Or grill/fry on one zone and keep warm on the other.

Gas or electric: If you are approaching your limit for how much electricity you have in the building, it might be a good idea to switch to a gas griddle plate.

Advantages of using griddle plates in the kitchen

There are a number of advantages to using a griddle plate in a commercial kitchen.

You get an even heat distribution across the entire plate. Griddle plates are designed to provide even heat distribution over the entire surface. This ensures that food is cooked uniformly, which is crucial for achieving the desired quality and taste.

Furthermore, griddle plates are easy for everyone to use, as they function in the same way as using a frying pan at home. You don't need any technical knowledge about the machine, so you can bring in a temporary worker in the kitchen without spending a lot of time on training.

Griddle plates can be used to fry various ingredients. 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 griddle plates in the kitchen

Unlike a combi oven or a digital contact grill, using a griddle plate requires experience and a feel for what is being prepared. You have to constantly be nearby and turn the meat or vegetables. And you have to know for sure when it's done enough, but not so much that it becomes dry.

In kitchens where unskilled labor is used, it is therefore an advantage to use more automated equipment, so that the quality of the dishes leaving the kitchen is 100% consistent every time.

Another disadvantage is the space requirement. Griddle plates 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 there is also a need for other large appliances or equipment. Griddle plates can only fry, and thus you use a lot of space for a machine that only performs one task in the kitchen.