Bricking The Griddle

Posted by Sean Kearney on

Griddle

No matter the type of griddle plate you use, you must season it, both before first use and after each cleaning or what many people call Bricking a griddle. Bricking is the task of grinding away the food and oil residue that is left over during the cooking process. The abrasive rectangular grill brick is made from compacted glass. Some restaurants use a lava rock (also known as a grill stone) instead of grill brick because it lasts longer. The only down side lava rock is that it will wear away the flatness and cause concave areas in the griddle. As tempting as it is to use steel wool for tough foods don’t do it will scratch the surface of the griddle.

Cleaning a Griddle

The best temperature for cleaning a griddle is 350 degrees. Some manufacturers suggest 150 to 175. I suggest you figure out the best temperature for your griddle and stick to that temperature. Simply scrape off the excess residue with a dough cutter. Pour over a nice coat of oil and don’t be stingy or to crazy with amount. Attach the grill brick to the handle and glide the brick forward and back using moderate pressure. Remember use full strokes from side to side and work any accumulated grit into the grease trough. Oil the griddle once more and wipe it down again and repeat this process until it is clean.

Always remember that the menu should influence your restaurant equipment needs.

Do you want to be in business next year? Well then you make sure your menu influences your restaurant equipment needs.

Is Your Restaurant Adequately Funded?

Most restaurateurs work in the business and graduate to open their own places. They learn on the job and rarely undertake any formal study,  confining themselves to occasionally checking out the competition, scouring Yelp, restaurant blogs and the internet for restaurant reviews, concepts, and ideas.

I am sure we have all heard the urban legend that the restaurant business is the highest risk retail business. Yes, restaurants do involve a large capital investment and many restaurants do not have enough funds and run out of money before they can turn a profit.

You could minimize your risk and capital investment by buying used Restaurant Equipment. The biggest drawback with used restaurant equipment is that they are sold as is without any warranty. You could go the other direction and max a few credit cards purchasing new used equipment.

What if you could buy new financed restaurant equipment at used restaurant equipment prices? Well Atosa USA has made it possible with its new line of restaurant equipment.

All Atosa USA restaurant equipment is NSF Rated for restaurant equipment sanitation. NSF standards and certification serve as the benchmarks by which all commercial foodservice equipment products are measured.

New Restaurant Equipment at Used Prices Restaurant Equipment Prices

The Restaurant Warehouse sells Atosa USA, the leading brand NSF rated in commercial refrigeration and cookware. Atosa USA offer a highly durable and efficient performance in any commercial environment.

  • Free delivery in the continental United States
  • No lift gate fees
  • Available financing for purchases over $1,000
  • No lofty down payments required (so you can start cooking today)
  • And no overhead or middleman to cut into your savings 

Always remember that the menu should influence your restaurant equipment needs.

NSF Rated for restaurant equipment sanitation is awarded to Atosa USA

All propane and natural gas powered Char-Broilers, Griddles, Hot Plates Deep Fat Fryers One year parts and labor warranty. Deep Fryer oil drums Five year warranty. The Commercial Refrigerators, Commercial Freezers, Sandwich Prep Tables, and Pizza Prep Tables come with a two year parts and labor warranty. Plus you get a Five year compressor warranty. We offer the option is to finance restaurant equipment. Finance your restaurant and have cash on hand. Budget your payments over several years making less expensive.

My name is Sean Kearney and I own and operate The Restaurant Warehouse my cell/text 206-419-5801 or email therestaurantwarehouse@gmail.com. I answer emails, phone calls, or texts morning, noon or night.


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