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Griddles - Overview

  • Energy Input: 20-180 kBtu/h gas; 4-36 kW electric
  • Workhorse of cooking equipment in many food service establishments, especially short-order restaurants
  • Griddle surface heated from underneath by gas burner or electric element
  • Improved surface technology includes polished cold-rolled steel, steel alloys, steel with chromium surface finish, and polished stainless steel combined with bonded bottom made of aluminum heat transfer plates
  • 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
  • Griddle plates range from 1/2" to 1-1/4" thick - thicker plates deliver more heat
  • Available in widths of 12" to 84", in one-foot increments
  • Manual or advanced automatic temperature controls allow for temperatures from 200o to 450oF
  • Available in countertop or floor models, or combined with open burners or hot plates
  • Grease drains off easily through raised surface ridges or a drain hole and gutters for easy clean up
  • Advancements in gas griddle technology
    - "edge-to-edge" temperature uniformity
    - super fast warm-up
    - small kiosk and large commercial kitchen sizes
  • Ventilation - depends on type of food cooked; usually 250-350 cfm per linear foot required

Energy Efficiency for 3-Foot Griddles

Energy Consumption for Gas & Electric Griddles

1Duty cycle is defined as the average rate of energy consumption expressed as a percentage of the rated energy input or the peak rate at which an appliance cans use energy.
2Operating hours or appliance "on time" is the estimated period of time that an appliance is typically operated from the time it is turned "on" to the time it is turned "off."