The Good Griddle Guide

A busy and successful kitchen functions best when it is run by skilled and motivated staff, who can work with excellent quality tools and appliances. The managers and head chefs of such kitchens must always be looking for new ways to improve their performance, through staff training, innovative thinking, and constantly improving equipment. In particular, high quality cookware is essential for all good chefs, and the maintenance of these items will ensure a long lasting piece that proves to be good value for money.

Griddles are a staple of every commercial kitchen, and their flexibility of use makes them an excellent tool for many different styles of cooking. Traditionally, most griddles are flat however there are also ridged ones available, which create a 'seared' appearance on cuts of meat or vegetables cooked on them. Traditionally made from a flat slab of stone over an open flame, griddles were used to cook flatbreads and other similar foods such as pancakes. Commercial styles are now made from metal and heated by gas, which provides a very even and reliable heat source. This makes them popular with many chefs, as the constant heat is easy to control and regulate, resulting in even and reliable cooking, particularly when the kitchen is busy. The gas used by griddles can vary and it is also possible to purchase electric models. The size of griddles can vary hugely, and there is a large range of models and construction to suit any requirements. A lighter electric model may be appropriate for those who operate smaller kitchens, or for mobile caterers. Alternatively, larger commercial kitchens may require a larger option, which can often feature burners alongside a flat plate. A large griddle can often have multiple temperature controllers, which power heat in different section or areas of the plate. This can allow chefs to cook many dishes at the same time on one piece of equipment, or even to use part of the griddle as an area to keep cooked food warm.

The regular maintenance of a commercial griddle is essential to ensure its performance is consistently high. Cleaning after each use is not only in accordance with health and safety guidelines, but will stop food from sticking, protect the plate and ensure an even heat throughout. Cleaning can be achieved by scraping off any excess food or residue and then wiping with a cloth whilst the griddle is still slightly warm. There are many accessories for cleaning that can help and it is even possible to buy moulded scrapers for griddles with ridges. It is also necessary to season the equipment regularly by rubbing the plate with oil. Some cooks prefer to use a mixture of oil and salt, which can stop food from sticking to the plate.

A griddle is a versatile and essential piece of equipment for any commercial kitchen, and the huge range of styles and configurations means that there is a plate suitable for all needs. The large variety of accessories available also makes it easy for chefs to take care of one of their most important assets.

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