Griddles - Griddles are usually made of flat steel or chromium-coated steel, with grooved or smooth surface. Plated tops require a lower operating temperature. Surface edges are raised or have gutters and a drain hole leading to a catch trough. Griddles are under fired by rows of controlled gas burners.
Griddles are usually equipped with removable trays to catch excess grease and food particles during use.
Griddles are used to fry a whole variety of foods: eggs, bacon, sausage, pancakes, potatoes and French toast. Other common items include hamburger patties sandwiches, fish, steak, chicken. Double sided units are used in quick-service operations to grill hamburgers.
Smooth surface griddle - This griddle is a flat, thick plate and operates at lower temperatures than char broilers.
Grooved griddle - A grooved griddle has a slightly sloping top with raised ridges. The ridges give steaks and fish the markings of a char broiler without the smoke or ash.
Maintenance & operating
Surface must be "seasoned" until a slick coating is formed before use. Form a slick coating by preheating to 300 degrees F and wiping on a thin coating of unsalted shortening with a clean, dry cloth. Let stand 2 minutes. Repeat process until surface is slick
Remove accumulated carbonized coating on surface.
Wipe frequently with heavy grease absorbent cloth.
Use spatula or metal scraper to keep surface free of food particles; be careful not to scratch.
Do not use pots and pans on the grill
Cleaning - Cool and scrape with stiff spatula.
Scrub with pumice or screens with the grain of the surface.
Wipe residue off with a damp cloth.
Remove the trays, wash and replace.
Clean the controls and outer surfaces with a mild detergent.
Re season the surface.
Many operators occasionally bleach their griddle surface with vinegar or club soda to maintain a clean, new look.
Cleaning is easier when the griddle is slightly warm. Consult manufacturer's instructions. Some griddle plates are most easily cleaned with an abrasive griddle brick or screen. Some of the newer griddle surfaces should be cleaned with a brush, recommended griddle cleaner or water, to avoid scratching. After cleaning, wipe dry with an absorbent cloth
Never overheat a griddle in the interest of speed. It wastes gas and results in an unsatisfactory product.
Only heavy griddling requires burner on full heat. For light griddling, use a low or medium flame.
During slack periods, turn down the burners.
For best results, select a griddle with thermostats.
Turn controls down or off on unused portions of griddle.
Improvements show how to get more efficiency from natural gas - restaurant equipment.
High Efficiency Gas Griddles