One of the most important considerations when shopping for broilers, griddles and grills is the material used for the cooking surface. Commercial griddles are available most often with either a steel grilling surface, a cast-iron surface, a chrome plated steel surface, and occasionally aluminum. Each of these surface types have different benefits and are most applicable for different applications. These materials are all ideal because the griddle surface needs to be naturally non-stick for cooking, which these are, however, a griddle with a cast-iron surface must be seasoned before use so that it will have non-stick properties. Here are some important characteristics for each surface:
Stainless steel is economical and a good choice for most foodservice operations. Stainless steel griddles surfaces are easy to clean and heat transfers quickly. It is important to note that food can stick to stainless steel more than other surfaces, so it’s important that the surface is cleaned frequently and oil or other products are used when cooking to keep food from sticking.
Chrome-plated steel is a more durable cooking surface than steel but is also more expensive. Heat transfer will be more efficient than steel and the surface is smoother so food is less likely to stick to the surface. The most limiting factor of a chrome-plated griddle is the cost.
Cast iron is a rugged surface for a griddle, and it has excellent heat retention so it does not have a significant temperature drop when cold foods are added to the cooking surface. The biggest drawback to a cast iron griddle is that it has much more maintenance than the other surfaces as it can rust if water is left on the surface. Cook’s who prefer cast iron griddles, however, often feel the benefits outweigh the extra steps needed for maintenance.
Aluminum griddles are lighter weight than which is always a big benefit to using aluminum. It will heat up and cool down much more quickly than any of the other surfaces. IT is easy to clean, but it may warp more easily than any steel surface so it is not an appropriate griddle surface to choose in high volume kitchens.
Whether you are looking at an electric griddle, a gas griddle or griddle as part of your range, be sure to select a cooking surface with the features that best fit your foodservice operation.
