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Article: Griddle me this: griddles offer operators a user-friendly way of preparing a huge variety of menu items. From multi-unit modular griddle lines to single unit installations, dealers can sell this equipment as solutions to many different preparation challenges in any size operation. (equipment today).(Statistical Data Included)
- Article from:
- Foodservice Equipment & Supplies
- Article date:
- December 1, 2001
- Author:
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Copyright informationCOPYRIGHT 2001 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Griddles provide operators with a versatile platform that can be used to prepare a wide range of foods. From breakfast eggs, omelets and pancakes to grilled sandwiches and hamburgers at lunch and dinner, griddles offer excellent flexibility and productivity for operations with diverse menus.
Sixteen feet of griddle space graces the back of the house at IHOP units, which now serve a lot more than just breakfast. According to Darlene Starks, purchasing manager of the Glendale, Calif.-based company, "wet" and "dry" grills have been installed in each unit's kitchen. The dry grill is used strictly for hotcakes, while meats and omelets are prepared on wet grill surfaces.
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