Griddle

A griddle is a cooking device consisting of a broad flat surface that may be heated using a variety of means and have both residential and commercial applications. In industrialized countries, a griddle is most commonly a flat metal plate, but in non-industrialized countries or more traditional cultures it may be made of a brick slab or tablet.

In residential applications, a griddle may be composed of cast or wrought iron, aluminum, or carbon steel. The vast majority of commercial grade griddles are made from A36 steel, though some are composed of stainless steel or even composites of aluminum and stainless steel. Almost all residential and commercial griddles are heated directly or indirectly by flame or electrical elements.

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).