Do you know the difference between a fry-top and an industrial griddle? A lot of people think they’re the same thing, and nothing could be further from the truth.
Despite being visually similar machines, there are 3 key differences between them that will shape how your kitchen performs day to day. These 3 factors are: plate thickness, heat management, and smoke extraction. Let us explain.
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The griddle: speed and versatility
On griddles, the plates are lighter than those on a fry-top. They’re between 12 and 15 mm thick, depending on the model you choose. And what does this thickness offer?
- It allows you to reach the desired temperature in just a few minutes.
- It makes it easier to work quickly and nimbly during service.
- It’s ideal for continuous work, without large amounts of product piling up.
As for heat management, the U-shaped burners distribute the temperature evenly, leaving no cold spots on the surface. And smoke and gas extraction takes place through the gap between the plate and the body of the machine.
The fry-top: stability and high performance
Fry-tops, on the other hand, have plates that are 20 mm thick, with surfaces ranging from 60 cm to 180 cm, depending on the needs of each kitchen.
This thickness has a direct consequence: the fry-top needs a bit more time than the griddle to reach maximum temperature. But in exchange, it keeps the heat constant even during the busiest moments, enabling non-stop, high-performance cooking.
Inside, the burners are arranged in a row, ensuring that not a single centimeter of the plate is left without heat. They also feature an enclosed combustion chamber, designed to direct all the generated energy solely beneath the plate. This protects the internal components and prevents heat loss to other areas of the unit.
And what about the combustion gases? In this case, they’re expelled through the rear chimney.
So, which one should I choose?
The choice will always depend on the type of work, the volume of service, and the specific needs of your kitchen. In the middle of service, it’s essential to know exactly what equipment you have and how to get the most out of it.
To sum up:
- Griddle: speed and versatility.
- Fry-top: stability and high performance.
Still not sure which one best suits your business? Contact us and we’ll advise you, with no obligation.
