DOUBLE-SIDED COOKERS
With increased competition for the dining dollars, most foodservice operators are faced with the challenges of cutting cook times, increasing food production and still serve the highest quality products possible without hiring extra cook staff or redesigning their kitchens. The solution – gas-fired double- sided cookers.
As the name implies, double-sided cookers cook foods such as hamburgers, poultry, steaks and potatoes, from the top and bottom simultaneously. The advantages to this are many. Cooking times are dramatically reduced, often by as much as fifty percent. Faster cook times seal in more of the foods’ natural moisture and enhances its appearance and flavor. Quicker cooking also saves kitchen space thanks to higher production per linear foot of equipment.
With gas double-sided cookers, the need to flip or turn products is eliminated, which saves on labor costs and time, and results in a more consistent finished product. In addition, they give operators the flexibility to utilize single or double- sided cooking depending on the type of food and the recipe.
Gas-fired double-sided cookers are divided into two categories: contact and non-contact. In both cases, the food makes direct contact with the bottom gas griddle plate. What differentiates the two is that contact cookers also make contact with the top of the food.
With contact cookers, the operator lowers the heated hinged top to a height that creates direct contact with the top of the food. Both sides are heated by conductivity.
Non-contact double-sided cookers leave a visible space between the top heat source and the products. They cook foods using a ceramic gas infrared burner system that radiates heat down to the food being cooked.
Connerton’s “over/under broiling system” will give more output in half the floor and ventilator hood space and can be used for every meal in every operation. Single and double drawer models available.
Heat is applied to both sides of the product simultaneously by two independent cooking methods. One method is grilling on a thermostatically controlled “griddle/drawer” that gives a fast, searing contact heat to the bottom of the product. The other method is an overfired infrared type that produces a high penetrating heat that quickly sears the top of the product.
Since the product is quickly seared and cooked on both sides at the same time, the natural juices and flavor are sealed in. The product does not have time to toughen during this short cooking process, thereby producing a larger, thicker, juicier and more naturally flavorful and tender finished product every time.
For added versatility, a griddle plate is placed on top of the broiler, receiving its heat from the overfired broiler burners.
Available is an independently controlled thermostatic griddle or an independently controlled underfired charbroiler on top instead of standard griddle.
• 47" high overall, 311
• 102,000 BTU/hr. total on natural gas • 92,000 BTU/hr. total on propane gas
/4
• #304 stainless steel construction throughout
• Casters, long legs or legs with casters available
• LPG available • CSA International, NSF
32nd Edition FO " wide, 25" deep
The Xpress Griddle by Garland, a leader in two-sided, quick-serve cooking technology, brings real solutions to the high-volume operation’s grilling demands. Speed and safety are the key features of the Xpress Griddle. Electronic temperature control in independent 12" zones allows you to grill several products at the same time. Reliable linear actuation lifts and sets the platen (accurate gap control of +/- 0.005") for repeatable, consistent results on every run of product. Models available in 24" with 2, 1 or 0 platens and 36" with 3, 2, 1 or 0 platens.
• XG-24" – # of platens • XG-36" – # of platens • LPG available • CSA International, CE, NSF
Grill and charbroil from the bottom while broiling from the top with a Lang gas powered Clamshell hood. The 24" infrared hood can be factory mounted to a Lang gas griddle or charbroiler. It cuts cook times in half and increases production. When lowered, the hood automatically turns on and quickly reaches 1400°F without preheating. It rapidly browns, seals in juices and speeds cooking. When lifted, the Clamshell automatically turns off. Stainless steel heat deflectors and splatter shields improve operator comfort. A preset 3" clearance from griddle/charbroiler surface handles variations in product thickness and provides menu versatility. Its modular 24" design allows customizing of 24" to 72" griddles/charbroilers to suit operator needs.
• Hood: 24" wide • Hood: 50,000 BTU/hr.
• Grooved broiler plate available for marking
• Available to fit on 24", 36", 48" and 72" wide Lang griddles
• Electronic spark ignition • LPG available • ETL certified to ANSI and NSF standards
ODSERVICE GAS EQUIPMENT CATALOG 47
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