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USING THE GRIDDLE
To preheat, turn the burners on about 20-25 minutes before cooking.
A uniform and systematic approach to loading the griddle will produce the most consistent
product results.
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by
careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate
surface. Do not try to knock off loose food that may be on the spatula by tapping the
corner or the edge of the spatula on the griddle surface.
ZONE COOKING
This griddle features a tubular U-shaped burner in 12” sections, each controlled by
independent thermostats. Each 12” section is a separate cooking zone, and allows
cooking a wide variety of products over a single griddle plate. The chart below is a
suggested usage of zone cooking.
When zone cooking, it is suggested that you start with your lowest temperature setting at
either side of the griddle, increasing the zone temperature as you move up the zone line.
These zone cooking guidelines will vary depending on product temperatures, size and
shape. This guide should be adjusted to suit your product and operational cooking
preference.
ZONE 1
(300°F)
ZONE 2
(350°F)
ZONE 3
(350°F)
ZONE 4
(400°F)
PRODUCT
Pancakes
French Toast
Bacon
Omelet
Hash Browns
Canadian Bacon
PRODUCT
Sausage
Eggs (Hard Fried)
Eggs (Scrambled)
Burger (Well Done)
Steak (Well Done)
Chicken Breast
Frozen Foods
Pork Chops
Eggs (Sunny Side Up)
Boiled Ham
Steak (Medium Well)
Fresh Burger (Medium Well)
Small Frozen Burger (Medium Well)
PRODUCT
Steak (Rare)
Stir Fry Vegetables
Salmon
Fish Cakes
Lobster
Scampi
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