Slow temperature recovery is bad for consistent food safety. It can also directly slow down your kitchen. Here are three more reasons how a bad griddle cooktop might be hurting your restaurant:

1. Appearance is everything.

High heats don’t just speed up cooking time. They crisp up the food. A high griddle surface temperature gives steak and chicken a pleasantly brown crust. It adds a well-controlled bit of crunchy char to vegetables. It even stops food from sticking to the surface and looking ragged by the time it gets on a customer’s plate.

But if your griddle has a slow temperature recovery, you can’t always give your customers a meal with a photo finish. That has a massive impact on customer satisfaction and how likely they are to come back.

2. Don’t let griddle variations in the preceding order influence the next order.

If you cook a refrigerated protein that has a low minimum safety temperature, the cooktop isn’t going to be able to get itself back up to high heat by the time you’re finishing up and moving onto the next protein. That means it will take longer to cook whatever order is coming up next. If your cook at the griddle is working in tandem with someone manning their prepared ingredients, that can throw off their rhythm. At best, it slows everything down. At worst, it starts causing strife in the kitchen, and that’s much harder to fix.


3. Proteins cook differently with a rising temperature vs. a high temperature.

If you crack an egg over a griddle at the perfect temperature, it will cook and leave the yolk at the perfect balance between done and runny. But if your cooktop can’t instantly get back up to that high heat, it takes longer to cook the egg to its minimum safety point. At that point, the yolk will be solid, dry, and chalky. An egg yolk is the most visible sign of a problem, but the same loss of flavor and control can happen to any ingredient.

If you need a cooktop that gets back up to temperature immediately, look at the specs of our Steam-Shell Griddle here.