Hot top vs. griddle in restaurant stove

[Cliff]

Could someone explain the difference between a "hot top" section and a
griddle section ("fry top") in a commercial (restaurant) stove (e.g.
Wolf Challenger or Montague)? It sounds like a hot top would be better
than an open burner for simmering, but it seems like you could place a
pot on the griddle to get a similar effect (although the bottom might
get a little greasy).

[JOHN DAZZIO]

A hottop is a thick steel plate with burners underneath. One place
pots, pans, etc. on the hottop to heat them. A hottop generates a lot
of heat and, as opposed to a burner which holds only one pot at a time
can hold as many pans as you can fit in the space.

A griddle, on the other hand, is designed to place food directly on
it. Such things as pancakes, eggs, bacon for example. A griddle may be
thermostat controlled.

One can use a griddle as a hottop but it will become scratched, dirty
and probably develop hot spots which will make it unsuitable for
"griddle cooking". A hottop would make a lousey griddle because it
would be tough to season, control temp, or keep clean.

There are material differences between hottops and griddles but the
primary differences are intended to be how they're used. They aren't
generally interchangable.

John

[Cliff]

Thanks for that very detailed explanation. It was most helpful.

If I wanted to "optimally" configure a 45" stove, it seems like the
choices might be:

--4 open burners, an (approx) 11" hot top section, and an 11" griddle.
This would give you "everything" but would only provide 4 open
burners.

--6 open burners and an 11" griddle. Then I could get a diffuser plate
or two for simmering, or maybe I could even have a machine shop make a
cast iron plate the exact size of two burners that I could lay on the
range when I wanted.

OR

--6 open burners and an 11" hot top. Then I could get one of those
add-on griddles that sits over two burners when I want a griddle.

What would you recommend?

JOHN DAZZIO <jd...@ix.netcom.com> wrote in message news:<4mabhv8uuj1taq60n...@4ax.com>...

[Louis Cohen]

The kitchen in the film "Mostly Martha" has a hot top, described by someone
here as a "French" top. Apparently the advantage of the hot top over
conventional burners is the flexibility to use as many pots and pans of
whatever shape that will fit.

--

Regards

Louis Cohen
N37° 43' 7.9" W122° 8' 42.8"

"JOHN DAZZIO" <jd...@ix.netcom.com> wrote in message
news:4mabhv8uuj1taq60n...@4ax.com...

[Louis Cohen]

I'm just guessing here, but you could try out the hot top configurations at
the store by seeing how many of what sizes of pots and pans you could
accommodate on the hot top. I would also guess that the entire hot top is
one temperature (or maybe if it's big enough it has a hot and a not so hot
end), which might limit what you can do.

Maybe try out different scenarios of combinations of orders to be cooked at
the same time and see which configuration gives you the most flexibility.
You might want to try combinations of breakfast, lunch, and dinner orders -
breakfast maybe needs more flat space or small pans; lunch and dinner need
simmering stocks.

Regards

Louis Cohen
N37° 43' 7.9" W122° 8' 42.8"

"Cliff" <mp...@hotmail.com> wrote in message
news:4685298e.03071...@posting.google.com...

[Colin Povey]

Griddles, French tops, nad 'hot tops' are all slightly different.

Griddles are just that, griddles. You can put plans on a griddle, but
you risk ruining the seasoning, scratching, dropping food on it that
will burn, etc.

Hot tops are supposed to provide even heat all across the surface, and
they increase the number of pans you can use simultaenously. Be aware
that they produce (and consume) an ENORMOUS amount of energy. Kitchens
with hot tops are very hot to work in. In addition, you cannot get a hot
top really hot. It also takes a LONG time to get a hot top up to
tmeperature, because you are heating a large hunk of iron. Ideally, hot
tops are best for maintaining a bunch of sauces at safe service
temperatures (above 140 and below 180 degrees F). Hot tops are better
than individual burners for this because you can crowd in a bunch of
small pots on the surface, as many restaurants need to keep 6-12 sauces
available during service.

French tops are similar to hot tops, except that the centers of french
tops are thinner than the edges, mmeaning you can make pots hotter by
moving them to the center, or cooler by moving them towards the edge..

I have cooked on all of these, and do not want hot or french tops in my
house.

Colin

[H. W. Hans Kuntze]

Cliff wrote:

> If I wanted to "optimally" configure a 45" stove, it seems like the
> choices might be:
>
> --4 open burners, an (approx) 11" hot top section, and an 11" griddle.
> This would give you "everything" but would only provide 4 open
> burners.
>
> --6 open burners and an 11" griddle. Then I could get a diffuser plate
> or two for simmering, or maybe I could even have a machine shop make a
> cast iron plate the exact size of two burners that I could lay on the
> range when I wanted.
>
> OR
>
> --6 open burners and an 11" hot top. Then I could get one of those
> add-on griddles that sits over two burners when I want a griddle.
>
> What would you recommend?

I think you are talking household, Cliff?

Forget about a griddle and totally forget about a hottop in the home.

A griddle in a buzzing restaurant kitchen, especially with heavy breakfast service, is nearly unavoidable
for quantity production.

A hottop is a great thing for the saucier, but it will have to be on continously during service, full
blast. Imagine the wasted energy.

Open burners, 36000 btu/h (hard to come by for home use) are much more versatile, are turned off when not
in use.

Imagine a hottop in the homekitchen, you have to pre-heat that thing for about a half hour, minimum, to be
able to cook on it. Even in a commercial kitchen, they waste an incredible amount of energy (are usually
turned on when the first cook arrives and turned off when the last cook leaves). Although an experienced
saucier will love to cook on them. You want to cook fast, start in the center, push to the outside to
simmer slowly, or use brickson the outside perimeter to set your bans on. Keep your clean pans on the
outside in a stack and the bottom ones will be good to go, immediately for sauteeing, no pre-heating. They
are commonplace in a french brigade.

For the home, you are much better off with all open burners, to simmer slowly, place a cast iron comal
underneath, or a fire tamer.

For breakfast, use a cast iron griddle, square, to fit over two burners. Much more versatile, easier to
keep clean.
--
Sincerly,

C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/

[JOHN DAZZIO]

If it were me, I'd probably go either with all burners or burners &
hot-top. I don't use a griddle often enough to justify it sitting
there getting dirty and scratched up. I have a cast iron 2-burner
reversable griddle, grill that I use. The hot top might be nice but
remember- it'll throw a lot of heat into your kitchen and an 11"
section isn't very big. Might hold one pot in front, one at rear. Same
as two burners. Given that choice I'd take the burners- more flexible,
and get a couple diffusers.

John

[Cliff]

Thanks everyone for the very detailed advice. Yes, this is a
residential installation. Definitely sounds like I'm better off with
couple of heat diffusers to use when needed instead of the hot top.

I'm still seriously considering getting a 12" wide griddle section
(and 6 open burners). Our old range has one we use a lot, perhaps it's
only redeeming feature. I've seen the ones you can lay over open
burners, but it seems nice to have the integrated grease cup and maybe
even a thermostatic control.