When preparing to purchase a tilting skillet, operators should begin by determining their needs and volume, according to Steve Waltz, senior associate project manager for Cini-Little International, based in Washington, D.C.
“These units are typically for high-volume uses since large batches can be prepared at one time and also are very versatile,” Waltz says. “Operators can use tilting skillets as a grill, for braising items and can steam with the lid on, which is screwed down and sealed.”
This equipment takes up between 36 and 48 inches of space and needs clearance around it for easy cleaning. “These units require a trench drain in front to dump out water when cleaning,” says Waltz. “There’s typically a trough in front of it to catch food in the skillet’s path.”
It is also convenient to locate a faucet by the skillet for access to hot and cold water. “Once an item is cooked, cool water can be added to the skillet to stop the cooking process,” says Waltz.
One common mistake is purchasing a tilting skillet with the wrong pour path. Operators should assess how the unit will be tilted and its configuration to determine where and how liquids will be dispensed. Operators also should ensure that the correct power source is available, whether the unit is gas or electric. This includes assessing whether the gas skillet requires natural or propane fuel. For electric units, assess whether the infrastructure can handle the necessary voltage and amp draw.
The majority of tilting skillets feature stainless-steel construction without much variation. Compare the unit’s dimensions to the delivery path space to ensure the equipment will easily fit through the kitchen’s doors and hallways.
