serving finger food The catering industry can bring in very high profits when managed well. The taste of food, of course, is the primary factor in your earnings; and so is your selection of equipment to achieve flavours that your clients would love.

One of the most versatile and useful pieces of catering equipment is the flat grill or griddle. It can cook a broad array of meals quickly — whether they’re for breakfast, lunch, or dinner. When shopping from catering equipment suppliers in Kent, consider the following aspects as your guide.

1. Type

Griddles come in gas, electric and induction types. Gas griddles heat up faster and recover pre-heating temperatures more quickly than electric ones. In some places, however, it might be cheaper to use an electric grill because of the high cost of gas. Electricity also powers induction grills, but they are designed to heat up faster compared to conventional electric ones.

2. Style

Countertop griddles sit on a chef’s base or equipment stand and can be transferred to various areas as long as these positions meet the necessary ventilation and power requirements. Drop-in griddles, on the other hand, are installed in cutout tabletop or countertop sections to form a uniform, flat look. They are suitable for demonstrations.

3. Plate Material

Conventional griddle plates are made of steel and are durable and flexible for most applications. Modern plates are made of chrome, which is simple to clean and prevents delicate foods like pancakes and eggs from sticking. If you specialise in breakfast dishes, a thin plate of about 1/2-3/4 of an inch is ideal. Thick plates of more than a 3/4 inch are best for frozen products and high-volume lunch items.

Your budget will significantly influence your griddle choice. Instead of basing your decision on cost, however, these three elements will be a better consideration.