"Gas Foodservice Equipment Network (GFEN)"

National Chain's Griddle Challenge II
by Tom Stroozas - CFSP, RCGC, CFE
Manager - Commercial Marketing Piedmont Natural Gas

Well, it's equipment testing time again! And this month, we will begin a three part series that reviews the recent results of evaluating three of the most popular pieces of equipment found in today's foodservice operations: griddles, fryers and convection ovens.

Our evaluation involved a major national restaurant chain that we had conducted some testing for a couple of years ago. The results of that first test series had enabled them to make some significant changes to their equipment lineup. Now they wanted to see if there were any additional opportunities to tweak that recently improved cooking process. The answer, in a single word, was YES.

The process involved the evaluation of gas flat top griddles. This piece of equipment is a real workhorse in this client's cooking battery, and finding just the right one is a high priority for their production and product hedonics. Remember, when you're a high-profile chain, the product you serve in New York City has to be the same as the product you serve in Chicago, Dallas or Los Angeles.

Additionally, the chain required that the equipment must be simple to service and clean. In this test, therefore, the cleanability issue was evaluated. One particular brand stood out as a real winner in labor savings, which can add a significant amount to that critical bottom line. (More details on griddle cleanability testing can be reviewed in the May 2003 issue of Cooking For Profit.)

Let's look at the rating system that was used in this test and which you could use for evaluating most any kind of equipment. For simplicity, we've set things up on a scale of 1 to 5 as follows:

5 - Excellent: consistently exceeds performance standards and expectations.
4 - Good: meets and exceeds most performance standards and expectations.
3 - Average: meets performance standards and expectations.
2 - Below Average: meets minimal performance standards and expectations.
1 - Unsatisfactory: does not meet performance standards and expectations.

The griddles submitted for this evaluation were all 36 inch models ranging from 60,000 BTU to 105,000 BTU per hour with six different manufacturers participating. Two of the units incorporated infrared burner technology. Although the BTU inputs varied, all units were comparable in cooking capacities due to their equal surface areas. Prior to arriving at our facility for the tests, all units were evaluated for performance under the ASTM standard test method for griddle performance, F-1275.

To begin, a variety of their menu items were cooked to existing standards as set forth by the chain. When conducting a cook test of this type, it is important to review the food products that will come in as orders during a typical breakfast, lunch and dinner feeding cycle. Generally, a thirty-minute period will suffice, but an hour test is best for more accurate results.

You also need to conduct these tests for hedonics, operations, performance and energy consumption under light, medium and full load conditions to insure product consistency anytime of the day and anywhere in the country. Since this was the second test conducted on griddles for this client, they paid particular attention to the start-up times and energy consumed during that cycle. The tests showed that the two gas infrared models scored higher when reviewing overall performance. Of particular interest was the fact that the infrared griddle with the highest input, Griddle C, achieved the desired 375ºF cooking temperature in the least amount of time and with the least energy consumption. (Figure 1)

Griddle C also achieved the best overall use of energy during the complete test of all menu items ranging from bacon, hashbrowns and pancakes to hamburgers, chicken and steak. (Figure 2) Interesting to note were the wide differences among the griddles in the product sticking (adhesion) category. Problems here can result in compromised food quality, increased food waste and increased labor costs associated with more frequent cleaning and seasoning of the griddle surface. (Figure 3)

When it came to the cleanability portion of the tests, once again Griddle C really shined. Its polished stainless steel surface made for the easiest and fastest cleanup - about five minutes - without the use of messy chemical cleaners, grill bricks or prolonged elbow grease.

According to the chain's estimates, replacing their existing griddle line with this easy-to-clean unit has the potential to save nearly $1 million annually in labor costs alone! A great opportunity to improve that overall bottom line!

In analyzing the grades given to each griddle in the accompanying chart, it is then easy to see that Griddle C was the client's overall winner, largely due to the cleanability issue. Griddle B did demonstrate a more uniform temperature across the entire cooking surface, a real advantage in heavy load cooking, which now leaves this client with two excellent choices going forward with their griddle specifications. The biggest surprise, however, to the client was that one of their current standard griddles racked up mediocre performance. This proves a valuable point about periodic equipment testing and how important it can be to evaluate your equipment on a routine and regular basis.

The bottom line is that testing for the subjective hedonics of the products you serve your customers and the ease in which it can be done helps you make the best informed decision when it comes to selecting a piece of equipment for your restaurant. One of America's most successful operators said it best, It's not good enough to be good, when your dream is to be excellent! And, that saying goes for equipment development, too!

GFEN tests have made an impact in both areas. They have raised the bar for manufacturers to review equipment shortfalls and make the necessary product improvements. To stay in the game, manufacturers must continuously look for better ways to meet customers' needs.

Next month, we'll continue to review additional test results that center around two other prominent pieces of foodservice equipment: the fryer and the convection oven. In the meantime, if you are interested in learning more about how GFEN can assist you in evaluating your cooking equipment, log on to www.gfen.info and click on Test Kitchens for a directory of test facilities at participating natural gas companies.

Gas Foodservice Equipment Network (GFEN)
Figure 1