Natural Gas Griddles
The excellent heat retention and precise heating temperatures of chromium-plated griddles result in less energy use and lower energy costs. Some models save even more by incorporating infrared burner technology to shorten preheating and heat recovery times.
A variety of sizes, styles and customizing features make it easy to find a natural gas griddle that can satisfy your most demanding cooking chores.
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- Food cooks on griddle surface heated from underneath.
- Heat source can be a standard atmospheric burner, highly efficient infrared gas burner, or a hermetically sealed vacuum chamber heated by an atmospheric burner, infrared burner or independent heat source such as a
- The plate surface of natural gas griddles is typically 1/2″ to 1-1/4″-thick steel or chromium-plated steel that can be either smooth or grooved. Thicker plate surfaces deliver more even heat.
- The top surface of grooved griddles slopes slightly and features raised ridges that give foods the distinctive grid marks of a charbroiler at lower temperatures and without smoke or flare-ups.
- Grease drains off easily through raised surface ridges or a drain hole and gutters, and clean up is simple.
- Smooth surface griddles used for hamburgers, pancakes, eggs, breakfast meats and potatoes.
- Grooved surface griddles use to cook and score foods such as steaks, pork chops, fish or poultry.
- Virtually any food service kitchen depending on menu items.
- Polished cold-rolled steel, steel alloys, steel with chromium surface finish, and polished stainless steel surface options
- Flat, grooved or combination plates
- Double sided griddles
- Mix-and-match griddle tops with broiler or range tops
- Atmospheric or infrared burners or hermetically sealed steam chamber under griddle to eliminate cold spots
- Infrared burners
- Manual, thermostatic, snap action or microprocessor controls
- Plate temperature sensors
- Electronic ignition
- Full-length grease trough
- Slide out grease tray
- Condiment board
- Counter top with adjustable legs or floor models
- Stand or cabinet bases
- 30,000 to 180,000 Btus
- Natural gas and LPG
*Listed features offered by some, but not necessarily all vendors.
- Lower cooking temperatures save energy and money for lower operating cost
- Quick response and recovery time allows turning product in same spot on griddle
- Even heat distribution across surface produces consistent product
- Precise temperature control and edge-to-edge heat increase production and improve quality
- Simple to operate
- Easy cleanup
- Infrared models offer faster cooking and quick recovery
- Zoned temperature control across surface of griddle plate, usually in one-foot increments
- Depends on type of food cooked; usually 250-350 cfm per linear foot required