A griddle is a flat, heated cooking surface used to cook food by direct contact with the hot plate. Commercial griddles are commonly powered by gas or electricity and may have one or more temperature zones. They are used in restaurants for foods that benefit from broad, even surface contact.
Preheat the surface according to the recipe and equipment instructions. Use temperature zones where available so foods with different cooking requirements can be prepared without overcrowding. Apply an appropriate amount of cooking fat, place food on the surface with adequate spacing and turn or move it as required. Use suitable utensils that will not damage the cooking plate.
Griddle temperature affects browning, crust formation, moisture loss and cooking time. Excessive heat can burn the exterior before the centre is cooked, while a surface that is too cool may produce pale food and excess sticking. Confirm doneness using the appropriate method for the food; surface colour alone does not establish safe internal cooking.
Follow the manufacturer’s instructions for cleaning and seasoning the surface. Remove food residue safely, use suitable tools and cleaning products, and avoid thermal shock or abrasive methods that may damage the plate. Keep raw and ready-to-eat products separated and clean and sanitize utensils and food-contact surfaces according to the sanitation programme.
Example: During breakfast service, a cook uses one griddle zone for pancakes and another for bacon, managing the heat and cooking sequence to maintain consistent results.
Chef’s tip: Do not load the griddle beyond its practical capacity. Overcrowding reduces surface temperature and makes timing and browning less consistent.
Key distinction: A griddle cooks food on a broad flat plate. A grill uses a grate or ridged surface and often allows fat to drain away from the food.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
