Clamshell griddles simultaneously cook food on both sides, making this equipment a popular back-of-house option for high-volume foodservice operations since it can cut cooking time by more than 50 percent.
Although griddles are a basic piece of equipment, failure to regularly clean and maintain these units will compromise their performance and service life. For both electrical and gas types, proper installation plays a key role in mitigating grease buildup, which is a fire hazard and will compromise a griddle’s service life.
Consultant Steve Waltz, senior associate/project manager at Cini-Little International, Inc., Washington, D.C., offers some insight to help operators and their supply chain partners specify the right griddle.
Featured Products
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Pro Series Griddle
Imperial Range
The Pro Series Griddle is made with high carbon AR50 (Abrasion Resistant) plates that can help with consistent heat transfer. Three embedded RTD (Resistance Temperature Detector) temperature-sensing probes per burner are placed within .125-inches from the top of the griddle for more accurate sensing.
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Egg Station Mini
Antunes
The ventless Egg Station Mini uses a combination of heat from the grill surface and steam to cook eggs in a smaller footprint. The ESM-600 is available with a rack and cover kit for preparation of six 3-inch eggs,
a single 8-inch omelet or scrambles.
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