Replacing a griddle or other commercial kitchen equipment can be an expense that’s easier to just put off until you know you can’t avoid it. But waiting until your cooktop is beyond repair to get a new one can be more expensive just due to lost business alone. Here are a few common signs it’s time to start looking and to seriously consider buying a replacement.
- The surface heat is impossible to predict or regulate. Quick and safe protein preparation relies on an exact surface temperature to avoid dryness or, even worse, undercooking. If the surface of your griddle heats up (or reheats up) slowly, has an uneven temperature distribution, or doesn’t reach the required heat, it’s time to buy a new one before your food quality starts to suffer.
- Your menu has outgrown your griddle. Restaurants rely on a trusted few favorites, especially for base ingredients. But if your menu is growing to include elements that need a little more fine-tuning in their cooking and preparation, then you need a griddle that heats up according to your specifications, has instant temperature recovery when you add cold or room temperature ingredients, and a steam lid.
- Repair costs are too high. A portion of your restaurant expenses each year is going to involve maintenance and repairs. But if your repairs are becoming more frequent are they’re totaling to a substantial portion of the cost of replacement, then it’s time to let your old griddle grow and shop for new options isn’t of being pressed to buy what’s immediately available a few months down the line.
About the American Griddle Corporation: American Griddle’s patented Steam Shell Technology has revolutionized the foodservice industry. By utilizing Steam Shell Technology, foods can be cooked at uniform temperatures, creating better tasting and more consistent results. Products are cooked from the top and bottom simultaneously, retaining all the natural moisture and flavors that make your food taste great. Users experience benefits not seen in traditional electric griddles, such as consistent and faster cook times, no cross-flavoring, and instant recovery.