DOUBLE SIDED COOKERS
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- Hinged top and bottom sections.
- Top section swings down so that the food cooks from both sides at once.
- Double sided cookers are divided into two categories: contact and non-contact cookers.
> Contact cookers are double sided griddles in which both the top and bottom sections touch the food and cook via conductivity. A manual or automatic adjusting mechanism in the top section accommodates varying thicknesses of food.
> Non-contact cookers feature a griddle bottom section with an infrared overfired broiler on top. The broiler top section rests a few inches above the griddle surface, leaving a visible gap between the broiler and food.
> A third option is a double sided broiler which combines an overfired broiler on top of an underfired broiler bottom section.
• High-volume production of grilled foods
• Originally created for fast food chains to shorten cook times and increase hamburger production, double sided cookers are appropriate for any high-volume grilling needs.
- Single and double griddle “drawers”
- Separate, independently controlled griddle or charbroiler above standard double sided cooker
- Zoned cooking with 0 to 3 top sections (platens) and independent electronic temperature control
- Automatic turn on/off
- Grooved broiler plate
- Stainless steel heat deflectors and shields
- 24 inches to 36 inches wide
*Listed features offered by some, but not necessarily all vendors.
- Increases production and shortens cooking time – as much as 50%
- Saves on labor and energy costs
- Quicker customer response time
- No need to turn product during cooking
- Efficient, high temperature infrared heating seals in juices and flavors
- Flexible – use as a single or double sided cooker
- Requires less floor space
- 50,000 to 102,000 Btus
- Natural gas and LPG
- Lower ventilation requirement per output