More than the Wok: Profitable Kitchens Expand Equipment Options (2/2)

These problems don’t exist with the steam system. A special heating system allows for the entire surface of the griddle to be heated uniformly at an even temperature, and recovery time is eliminated because the steam griddle heats up immediately. Steam naturally moves to the point of the greatest temperature difference allowing the griddle to return to its normal temperature in just seconds. Every square inch of the steam griddle surface stays within a few degrees of the desired cooking temperature ensuring that cooking times remain accurate and product quality is consistent. Cooking time can be reduced without robbing food of necessary nutrients or moisture, resulting in juicier foods that taste better. Heat is conducted better with the surface of the steam system, which delivers more heat per square inch, and a patented proportional controller thermostat turns the heat on and off every second. The Steam Shell Steam griddles available today will all offer the same benefits as it relates to the steamheated cooking surface; however, there are options to consider. When specifying a steam griddle consider what most kitchen staff already know — by using lids when cooking, you will greatly reduce the cooking time required for many foods. The same is true for the more advanced steam griddles now available. For years, cooks have placed water on conventional griddles and covered food with pans in an attempt to increase the cooking time and retain moisture by creating their own steam. Although this method has proven to be fairly effective, it is inconsistent because of changes in the griddle surface, un-controlled steam and evaporation. Restaurateurs have sought a more reliable and consistent method, one that plays on the idea cooks have had for years, but does it in a fast, consistent, simple way. Griddle units equipped with a steam shell, or lid, allow food to be cooked from both sides. With the lid closed, a unique injection system disperses steam into the closed chamber. In the same way that steam within the griddle surface recognizes the need for additional heat, the injected steam under the lid will naturally envelop upon the food until it has reached the desired temperature. Plus, being able to cook from both sides reduces cooking times. The result is increased productivity: more food can be cooked in the same amount of space in a shorter amount of time, meaning that a three-foot steam shell can replace most six-foot models. Whether a professional chef or an inexperienced cook is using the steam griddle, every product cooks in an exact time with perfect consistency. Consistent, reliable, durable and fast – much like the traditional wok – the all-steam griddle is de-signed for the needs of today’s Asian chefs. Todd Ellinger is director of sales and marketing for American Griddle and produces the Steam Griddle. For more information, call 1-800-428-6550 or visit the Web site at www.americangriddle.com.