WHY COOKING ON A GRIDDLE ?
Essential cooking equipment for a restaurant kitchen a griddle allows you to cook all kinds of food, meat, fish, vegetables or fruit in a very short time.
But a griddle is not a pan! In addition to offering a much larger cooking surface, an efficient griddle will maintain a temperature between 430 and 530°F throughout cooking. It’s the inertia.
From 400°F, the meat placed on the cooking plate is seared perfectly. This is the MAILLARD EFFECT which occurs. Searing the meat keeps it juicy and flavorful. The perfect example is the steak for a bruger which remains totally juicy and flavorful when cooked on a griddle compared to any other cooking. Look in all the fast food you will see that the burgers are cooked on griddles and very rarely on grills.
WHY DO YOU HAVE TO MAINTAIN A COOKING TEMPERATURE BELOW 580°F ?
From 580°F we speak of CARBONIZATION POINT, cooking food from this temperature is carbonization and not cooking. The impact is harmful on the quality, on the taste but also on the sanitization of food. In addition, charred food makes it more difficult to clean the cooking surface.
WHY CHOOSING LE GRIDDLE ?
Thanks to our exclusive system, on every of our griddles the temperature is naturally controlled between 430 and 530°F without you having to do anything. Even if you are not a great chef you will not burn your dishes, your meals will be successful and your griddle will be easy to use and very easy to clean.