Gain An Edge With Today’s Griddles

From pancakes and bacon to grilled cheeses and burgers, the versatility and throughput of a griddle makes it a mainstay of many foodservice operations. But could this equipment also be an avenue for creating a competitive advantage?

Today’s griddle lines and accessories offer options to help operators stand out from the competition while cooking at fast rates, even while keeping an eye on the bottom line.

GETTING THE PERFECT SMASH

Setting your operation apart from the competition might mean offering a quality, signature menu item, but just as important is having the ability to consistently reproduce that product. “A prime example of the griddle’s importance is the rise of the smashburger,” says one manufacturer. “People want the nice sear you get from a griddle where the burger sits in its own juices, as well as a consistent thickness with each burger.”

Whether your menu’s highlight is a smashburger, a chicken sandwich or a different signature item, if thickness is important, clamshell griddles have you covered on cooking with consistency. Rather than relying on employees to press down on the proteins, the platen of the griddle lowers to cook the product on both sides, and some manufacturers have introduced features that help the clamshells cook with even greater precision. One manufacturer’s clamshell uses active compression to lock the platen at a specific thickness. Rather than relying on the weight of the platen, a lift system with an actuator provides the force to get to the set dimension. For example, when there are chicken breasts of varying sizes on the cookplate, active compression forces the same gap for each piece for consistent thickness as well as even cooking, taking all guesswork out of the equation.

Another manufacturer also uses compression cooking, but with a different process where not only is the platen lowered, but the cookplate itself also rises. This design distributes compression equally and won’t push larger raw menu items forward. These two options as well as other clamshell griddles come equipped with touch screen control panels and the ability to program recipes with a set cook time, temperature and thickness, so the end result is the same every time.

However, you don’t have to invest in fully programmable clamshells to achieve consistent thickness. This year, one maker introduced a manual clamshell option with a gimbal head, which adjusts the platen so all of the products are in contact with the cooking surface for consistent thickness and even cooking.

Some models’ lanes can be set to different temperatures for varying menu needs. Courtesy of Garland.

BRINGING THE HEAT

Consistency in cooking with griddles isn’t just about thickness. Having even heat across the cookplate is important as well. This not only ensures every product is cooked to the right temperature, but it helps drive productivity.

Many griddles use a traditional U-shaped burner to produce heat. But other options offer quicker recovery times and steady heat across the entire cookplate. One example that has been around for a few years is the steam heat model. Using a heat source to boil water in a vacuum-sealed chamber, the thermal mass of steam heats the griddle. Wherever you put a cold or frozen product on the griddle, the steam is attracted to that area to help it recover within minutes.

Infrared burners are another type of cookplate now being used in griddles. The entire surface under the griddle plate is in contact with infrared burners that ensure the exact same heat all the way across, with no hot or cool zones. Coupled with a snap-action thermostat, the cookplate can hold precise temperatures within 5°F.

Another manufacturer introduced a griddle with solid-state controls to help maintain precise temperature levels. Using electronic components to regulate temperature controls rather than mechanical components, the solid-state controls are able to maintain even heat distribution across the cooking surface, reducing fluctuations that can affect food quality.

DECIDING FACTORS

There are a lot of factors to consider when purchasing a griddle, and choosing the best one means taking a hard look at your operation and knowing your priorities. Here are a few things to keep in mind when specifying a griddle or clamshell attachment, and some ways manufacturers are helping meet operators’ needs.

Consider space under the hood as well as what you’re cooking when sizing your
griddle. Courtesy of Imperial.

MENU AND PRODUCTIVITY. Griddles range in width from 12 to 72 inches in 12-inch increments, with a standard depth of 24 inches, but some models’ depths go up to 30 inches. When determining the size you need, take into account the space under your hood, as well as volume and what you’re cooking. For example, operations that use a charbroiler together with a griddle won’t need as much griddle space as a kitchen working with only a griddle. If you have a limited amount of space and a lot of volume, a clamshell might be a good choice, as the two-sided cooking amps up production.

Another way to adapt for volume and menu variety can be found in the series of griddles with one, two or three sections. Each section has its own thermocouple to regulate temperature, allowing three different products to be cooked at once with no flavor transfer. And during off-peak times, one or two sections can be shut down or put on standby to save energy.

PRICE POINTS. It’s no secret that the cost of equipment is a major driver in deciding what to purchase. One manufacturer is helping meet the needs of operators on a tight budget by offering a new line of value-driven griddles, set to release this May. While incorporating the same quality components, it was able to save manufacturing costs by using a different grade steel and designing a more shallow unit.

In addition, two manufacturers recently introduced manual or semiautomatic clamshell attachments that can help operators reap the benefits of two-sided cooking without the expense of the fully programmable, automatic lifting models. Removing some of the components not only helps lower the price point, but also allows them to be retrofit on almost any type of existing griddle.

ENERGY EFFICIENCY AND CARBON FOOTPRINT. Many manufacturers offer griddles with an Energy Star rating, which brings a couple of advantages. By falling in line with EPA regulations, these units’ energy use potentially saves operators money in overall energy costs. And depending on your state or municipality, the Energy Star-rated equipment could qualify for a rebate or tax incentive.

However, many recent introductions in the griddle category aren’t accompanied by Energy Star ratings. But that doesn’t mean new lines don’t have energy-saving features. Snap-action and solid-state thermostat controls stop heating as soon as the griddle hits its set temperature to reduce wasted energy use. And griddles where each section has separate controls have the ability for employees to allow unused portions to idle when not in use.

The choice of gas or electric is another important consideration. More manufacturers are offering high-performance electric options for operators looking to reduce the impact on the environment that comes with gas usage. Electric equipment also can be a cost savings, as natural gas prices rise in some areas of the country.

Hatchless platen cowls come with sealed construction that prevents moisture or grease from entering, as compared to hatched cowls. Courtesy of Garland.

MAINTENANCE. Ease of cleaning is another consideration when purchasing a griddle or clamshell attachment. A fully stainless cook-plate makes maintenance easy, as it can be cleaned with water and scrubbing pads rather than investing in chemicals. At least one maker offers an enlarged grease trough, which makes it easier to scrape everything into the grease chute with a scraper vs. a specialized brush. One of the newest clamshell attachments features an improved upper platen design with a better sealed, smoother upper surface for quick and easy wipe down without getting snagged on parts.

Whether your operation is looking to produce high volumes of food or your focus is on a signature item, or both, having the right griddle can help you meet those goals.

Cookin’ Up Choices

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