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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