A good griddle is a bit of a chameleon; it is at one moment a frying pan, later a soup warmer, and sometimes it’s a focal point of entertainment (as in open kitchens).  The drama of a sizzling griddle is undeniable, and griddles with grooved tops can even create sear lines that mimic those of broiled food.  With its versatility and style, a griddle can give ho-hum meals a nice kick.

(photo courtesy of WayTru on Flickr Creative Commons)

Griddle tops (plates, as they are sometimes called) are often made of either cast iron or steel (cold-rolled or polished).  Cast iron is favored by some cooks for its heat retention and quick temperature recovery (among other traits that have made cast iron a cooking favorite over the ages).  A complaint one might make about cast iron is that it requires special care.  It needs to be seasoned regularly with oil and cleaning is a somewhat delicate process, as harsh soaps can actually ruin the great seasoning you took time to build up.  If not seasoned properly, cast iron can rust fairly easily.  But for cooking with high heat (even up to 800°F), it’s hard to beat cast iron griddle tops.  Steel, on the other hand, has the advantage of being very easily cleaned, and it does not need to be seasoned like cast iron.  Steel is also less prone to rust.  A chrome finish (an option on some models) can make a griddle even easier to clean.  For lighter use, aluminum griddles are another option.

Once a griddle top rusts, cracks, or warps, it is most likely time to upgrade.  Today, there is no shortage of options to fit any operation’s needs.  And while an idle griddle can be an energy drain, modern models are becoming more and more efficient.  Such features as snap-action temperature controls and infrared or steam heating are energy-saving design measures already on the market.  And while griddles haven’t been adopted by Energy Star yet, I’m hoping they will be soon.  For now, Serv-U sales associates can help you choose the griddle model that best suits your needs.  And if you are looking for other Energy Star equipment, check for the blue Energy Star logo on Serv-U’s product pages in the following Energy Star categories: fryers, solid door refrigerators and freezers, dishwashers, hot food holding cabinets, ice machines, and commercial steam cookers.

Gas, electric—thermostatic, or manually-controlled; Serv-U has got the griddle for your commercial kitchen!  These surprisingly versatile machines can do almost anything a frying pan can do, and often with a healthier result.  If it suits your needs, you can even buy griddles or griddle pans that you simply heat over your commercial stove’s burners.

Choose from griddles that are as small as 12” wide to griddles spanning a full six feet across.
Choose from griddles that are as small as 12” wide to griddles spanning a full six feet across.  Many come with independent temperature controls at one-foot intervals; this allows operators to cook at different temperatures on different parts of the same griddle.

Unlike frying pans, griddles allow excess grease to drain away from the food, leaving great taste with less fat.  With today’s consumer more and more focused on healthier alternatives, a griddle can allow you the flexibility to create the same dishes you normally make, but in a lower-fat version.

As with many pieces of restaurant equipment, you want to look for quality construction when considering what model works best for your establishment.  Stainless steel is highly durable and commonly used in commercial kitchen equipment.  Griddle plates are often made of steel between ¾” and 1” thick.  Some griddles have a chromium surface that improves the griddle’s efficiency while making it easier to clean.  Look for the NSF label; a foodservice product that is NSF-certified has passed food safety tests.