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How to Choose the Best Commercial Griddles
The commercial griddles is one of the most important parts of a commercial kitchen as well as one of the most central parts of your kitchen. From making a simple sandwich for breakfast to lunch to dinner, you may need to use it, so before you buy you must know everything you need to know in order to get the right equipment for your kitchen.Here are some buying guides from Chefmax.
Table of Contents
1. What does commercial griddles mean?
The commercial griddles is versatile and a staple of any commercial kitchen. From pancakes to bacon, grilled cheese sandwiches to burgers, salmon to steak, it offers the flexibility to prepare a wide variety of foods and the grill is essential for many chefs, while the unit is often used in well-ventilated rooms and is easier to control the temperature than a traditional grill.
2. What the types of the commercial griddles?
Much admired for their ease of use and efficient output, commercial gas griddles are one of the most common types used in commercial kitchens today. They are fueled by natural gas, and both natural gas and propane offer convenience and economy, while both offer even heating, fine temperature control, fast response times and simple operation.
· The burners are located under the griddle and usually heat up the cooking surface faster than commercial electric griddles and quickly.
· The energy consumption is usually lower than electric, but this is not absolute and usually varies from country to country.
· The gas is used as a combustion material, so you need an adequately ventilated kitchen environment.
Commercial electric griddles are often compact and sleek looking in design, they run on electricity and provide high heat heating by means of a heating element to roast vegetables or various meats, bypassing the burning of fuel altogether. When gas is not available or costly to install venting equipment, an electric grill would be a perfect choice!
· Heating power is not as high as gas, but the temperature control is more accurate
No open flame, more even heating.
· Electric grill does not need to burn fuel, more energy efficient and environmentally friendly.
· More convenient to use, no need for professional installation, easy to move.
Commercial charbroilers are generally larger than commercial griddles and can produce more steaks, vegetables or fish fillets at once while imparting classic smoky flavors and tantalizing grill marks. Most of them heat up by using a gas flame to apply direct, radiant high and even heat to the surface of the food to achieve a charbroiled exterior, but of course you can also choose electric charbroilers, but they usually cost more.
· Convenient -commercial charbroilers ignite quickly, heat up quickly and can be used quickly.
· Affordable – Whether propane or natural gas, this fuel burns efficiently and is often less expensive than charcoal.
· Easy to use -Charbroilers use a simple control knob that allows control over a variety of temperature ranges to meet your temperature requirements for different foods.
· The Charbroilers are energy intensive, typically using 15,000 to 30,000 BTUs of gas per hour per burner, which means they require adequate room ventilation at the same time.
The commercial panini grills are mainly used to make a wide range of foods such as sandwiches, hamburgers, wraps, vegetables and chicken, and their versatility makes them very popular in small restaurants and cafes everywhere. The usual energy method is electric heating.
· Compact and convenient – Very compact in size, available in single or double counter combinations, leaving more space available for your kitchen.
· Versatility – Can be used for a wide variety of foods, making it the most economical choice for smaller kitchens.
· Double-sided platens – recessed or flat, or a combination of both, either way, food gets an attractive mark on both sides.
A popular dish usually found in Japanese restaurants, teppanyaki grill usually has flat, spacious iron plates for cooking meat, fish and vegetables, and can even be used for fried rice. Based on open cooking, the food is grilled in front of the customer, which can bring a different experience to the customer. Cooking is usually done in the center section, as this is where the heat is highest, and the sides of the cooktop are generally used to keep the food warm. Again you can choose between electric or gas heating depending on your restaurant type and energy type.
· Fast heating – can withstand high and direct heat.
· Spacious iron plate – can make more food at one time.
· Easy to clean – smooth surface.
Temperature is easy to adjust and easy to install.
· Temperature drops as items are moved away from the cooking center
Burner system can be easily adjusted to regulate cooking temperature
3. What should I look for in a commercial griddle?
There are a lot of commercial griddles on the market, you can be dazzled when you are shopping and don’t know where to choose, Chefmax has the following suggestions to help you find the best commercial griddles for you.
Size: Think about how large a capacity you need commercial grills/griddles to serve your customers effectively, it often depends on the type of restaurant you have and the volume of customers you have. There are different sizes on the market, but usually 12″, 24″, 36″, 48″. Choosing the right size will allow you to serve your customers quickly and efficiently, especially during rush hours. In addition to the size of the cooking surface, the size of the appliance should also be a consideration and you will need to gauge how much space you have in your kitchen to accommodate this unit.
Gas or electric: The fuel source should always be a factor in the decision between grills. Some kitchens prefer gas because of the high fire power and lower cost of combustion, which is their main concern. But in certain characteristic circumstances, electric may be better for you, for example, in some places where open fires are restricted, such as supermarkets and shopping malls, an electric grill may be your best choice.
Board thickness: The thickness of the grill pan is also an important factor you need to consider. The main difference between thick and thin plates is that thick plates can withstand heavy use and they store much more heat, which is why thick plates are more suitable for cooking frozen foods. It takes less time to heat thin plates, but at the same time they store less heat and it is easy to place cold food and suddenly lower the temperature significantly, requiring constant heating to high temperatures to continue cooking, resulting in longer cooking times. So, if you plan to use it every day and the power requirements are greater, you can choose a thicker grill pan. However, if you are using it to grill thin slices of meat or to make sandwiches, bacon and other breakfast items, the thin Griddles may be your most economical choice!
Accurate temperature： The foundation of every delicious dish cannot be separated from the precise temperature control so that you can achieve twice the result with half the effort. For efficiency, many commercial Griddles often have custom controls, and some advanced Griddles can be programmed for the current menu item, which requires these controls to be easy to use, which provides operators with more comfortable This requires that these controls be easy to use, which provides the operator with a more comfortable operation.
4. How to clean and maintain commercial Griddles
Whether you are making burgers, sandwiches, bacon or a variety of get vegetables and meat, grease or food residue may remain on commercial griddles, if you continue to make food on this basis, the heat will not be transferred evenly, thus not achieving your desired results, so regular cleaning and maintenance is very important to extend the life of this equipment, but also to keep your food always clean to ensure that food safety standards are met, the following are some cleaning tips.
Buy commercial griddles that are easy to clean – You can buy griddles that are easy to disassemble, and removable trays can make your cleaning job much easier.
Types of commercial griddles – Cleaning methods also vary depending on the material, such as stainless steel, cast iron or other composite materials.
Regular cleaning – You can clean your commercial griddles at the end of a busy day to prevent grease buildup, which can become thicker and harder to clean over time if not cleaned promptly. Also don’t forget the catch pan containing excess grease and debris, the pan needs to be cleaned throughout the day if necessary.
Summary
Whether you choose a standard commercial griddle, commercial charbroilers, teppanyaki grills or commercial panini grills, you will get the unique flavor you need to create an efficient kitchen by choosing the best equipment for your restaurant’s needs. Contact Chefmax for the best and most suitable commercial grill/griddles for you.