Commercial Griddles
Commercial grade griddles may be either free-standing countertop equipment that sits on a stand or refrigerated base, or part of a larger piece of equipment such as a restaurant range. Nominal unit width (left-to-right) sizes are in increments of 12 in (305 mm), most commonly 24 to 72 in (610 to 1,829 mm) . All griddles, but particularly those in commercial applications, are a system of three main characteristics: (1) Plate, (2) Heat Source, and (3) Temperature Control. The various combinations of these individual aspects have a dramatic effect on the performance of the griddle. Performance is defined by such aspects as time to heat, temperature consistency/evenness, recovery time, and productivity (pounds of food per hour for example).
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“The cultivation of one set of faculties tends to the disuse of others. The loss of one faculty sharpens others; the blind are sensitive in touch. Has not the extreme cultivation of the commercial faculty permitted others as essential to national life, to be blighted by disease?”
—J. Ellen Foster (1840–1910)