Description

•  Food cooks on griddle surface heated from underneath.
•  Heat source can be a standard atmospheric burner, highly efficient infrared gas burner, or a hermetically sealed vacuum chamber heated by an atmospheric burner, infrared burner or independent heat source such as a
boiler.
•  The plate surface of natural gas griddles is typically 1/2" to 1-1/4"-thick steel or chromium-plated steel that can be either smooth or grooved. Thicker plate surfaces deliver more even heat.
•  The top surface of grooved griddles slopes slightly and features raised ridges that give foods the distinctive grid marks of a charbroiler at lower temperatures and without smoke or flare-ups.
•  Grease drains off easily through raised surface ridges or a drain hole and gutters, and clean up is simple.

Function(s)

•  Smooth surface griddles used for hamburgers, pancakes, eggs, breakfast meats and potatoes.
•  Grooved surface griddles use to cook and score foods such as steaks, pork chops, fish or poultry.

Application(s)

•  Virtually any food service kitchen depending on menu items.

Available Features*

•  Polished cold-rolled steel, steel alloys, steel with chromium surface finish, and polished stainless steel surface options
•  Flat, grooved or combination plates
•  Double sided griddles
•  Mix-and-match griddle tops with broiler or range tops
•  Atmospheric or infrared burners or hermetically sealed steam chamber under griddle to eliminate cold spots
•  Infrared burners
•  Manual, thermostatic, snap action or microprocessor controls
•  Plate temperature sensors
•  Electronic ignition
•  Full-length grease trough
•  Slide out grease tray
•  Condiment board
•  Counter top with adjustable legs or floor
models
•  Stand or cabinet bases

Benefits

•  Lower cooking temperatures save energy and money for lower operating cost
•  Quick response and recovery time allows turning product in same spot on griddle
•  Even heat distribution across surface produces consistent product
•  Precise temperature control and edge-to-edge heat increase production and improve quality
•  Simple to operate
•  Easy cleanup
•  Infrared models offer faster cooking and quick recovery
•  Zoned temperature control across surface of griddle plate, usually in one-foot increments

Energy Input

•  30,000 to 180,000 Btus

Fuel Type(s)

•  Natural gas and LPG

Ventilation

•  Depends on type of food cooked; usually 250-350 cfm per linear foot required


*Listed features offered by some, but not necessarily all vendors.