Ending The Search For Those HOT SPOTS

Brett McFarland of the Bar-B-Cutie restaurant in Nashville, Tennessee was all too familiar with the problems common to most griddles. For seven years he had been cooking on the same griddle every day and it had never really performed up to his expectations. They have “cold” spots, and when you flip food, you have to find a new “hot” spot. And then there’s calibration — good luck!

In September of 2000 Brett was at a trade show where he saw a demonstration of a new griddle that did all of the things that he wanted his griddle to do. The cooking temperature was consistent all across the griddle surface, right up to the edges, regardless of food load, instead of just one little hot spot in the middle. And this griddle recovered instantly! So Brett knew he could now flip food to the same spot and keep right on cooking. He just had to have one.

The Accu-steam Griddle’s even temperature allows Brett to use the entire cooking surface. Brett’s new griddle is three feet long, just like his old one, but since it has more useable space and food can be flipped to the same spot, he’s getting twice the production.

The Bar-B-Cutie uses their Accu-steam Griddle to cook hamburgers, fried cornbread, barbecue bread, bacon, chopped sirloin, ham, and many other items. And it all comes out great.

The Bar-B-Cutie restaurant’s griddle problems are history and Brett McFarland couldn’t be happier. “I’d rather have an AccuTemp than anything,” Brett says.