Controls for Griddles

Griddles are now available with three options for controls.  Five years ago, nearly every griddle sold had manual controls.  Now, snap-action and solid state thermostatic controls give the operator more flexibility and control of the griddle.  These controls are also seen on other equipment, including Char-Broilers, convection ovens and fryers.   The key element when selecting this option is to know what you will be cooking and how often.  Some griddles are energy efficient as well.  The good people at Fisher Nickel, a company that evaluates commercial foodservice equipment's energy efficiency through testing, determined several energy efficient griddles. 

Manual - This is the most basic control and the least expensive but places the most responsibility on the operator to control the temperature.  Manual controls operate like a typical household gas burner.  Operators can raise or lower the flame by turning the knob.  The biggest downside of manual controls is that if left untouched, the griddle temperature will continue to rise as the plate continues to absorb heat, even on the lowest setting.  This is the biggest reason why manual controls are slowly becoming obsolete.  When there is a slow period in the kitchen, food like eggs and frozen meat are difficult to cook without burning. Manual griddles are recommended for users looking to save money, have an experienced operator, or use the griddle consistently throughout a shift.  

Snap-Action Thermostat - This allows the operator to control the thermostat at temperatures ranging from 150 to 550 degrees, depending on the manufacturer.  Most manufacturers guarantee the temperature within ten degrees, plus or minus.  The temperature will stay fairly consistent with snap-action controls.  When cold food hits the surface and the temperature begins to drop, the thermostat will "snap" on and heat up.  On the flip side, the thermostat will not let the surface get too hot. 

Solid State Thermostat - This is the Cadillac of griddle controls.  With solid state controls, the griddle surface will maintain heat to within one degree of the thermostat.  Chains such as McDonalds demand equipment that maintains the exact temperature, which allows their operators to follow an exact cooking plan.  Even with a snap-action thermostat, a burger that is supposed to be cooked for four minutes at 325 degrees might be undercooked if the temperature drops eight degrees for two of those minutes. A solid state thermostat produces consistent food and reduces operator's errors.

Many of the manufacturers that Boston Showcase Company works with have these options including Vulcan, Wolf, Star, Magi'Kitch'N, and Garland/US Range.