Curse Of The Half Griddle

Doug owns the Hillcrest Family Restaurant in Cadillac, Michigan. For several years the restaurant limped along with the half griddle, never really sure if one of these days the other half wouldn’t quit working, too. The thing was notorious for not wanting to stay calibrated. Doug would have someone come in twice a year to professionally calibrate it, but that didn’t seem to help — cooking temperature on the griddle surface was still pretty unpredictable.

Recovery time was also a problem. “When you would take food off and put more on, you might as well go smoke a cigarette, because you’ve pulled all the heat out of it.”

Doug already owned an AccuTemp Steam'N'Hold™ steamer that he was very pleased with. So when the AccuTemp representative told him about the new Accu-Steam Griddle™, Doug was anxious to learn more.

He learned the Accu-Steam Griddle never needs calibration since it is permanently calibrated before it leaves the factory and it recovers instantly, meaning you can flip food right to the same spot, without having to look for that elusive “hot spot” on the cooking surface. And because of the higher productivity possible, Doug could replace his current griddle with a much smaller unit. A four foot Accu-Steam Griddle was put in place of his old six foot model, saving Doug two feet of hood space.

The following weekend Doug’s staff cooked blueberry pancakes (something that always turned out rather soggy with the half griddle) for their breakfast buffet and every one was perfect and identical.

Clean-up with the Accu-Steam Griddle is fast and easy, too. The stainless steel cooking surface resists scorching and food just won’t stick to it.