Induction Appliances: Induction Griddles by DIPO Wholesale Foodservice and Catering Equipment
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Induction Appliances: Induction Griddles by DIPO

A simple and clean Griddle design that is easy to operate with fast recovery time. Think of a griddle as a large skillet that allows you to cook more than one item at a time, therefore you can cook a whole meal in just one surface instead of multiple pans. Front grease drawer and cleanable intake air filter make our Griddles easy to clean and maintain. Cook pancakes, french toasts, bacon and eggs, steaks, vegetables and other foods on these handy cooking appliances.
Stainless Steel, 3500W Electric Induction Griddle, Single Zone 18" Wide
Stainless Steel, 3500W Electric Induction Griddle, Single Zone 18" Wide

Model Number: DIHG450-A
Size: 18" X 24" X 11"

Case of 1 Ea.
This allows the unit to sense cold load on the griddle very quickly, and since induction by definition responds instantly, the recovery times are very fast. read more
Buy DIHG450-A
Stainless Steel, 7000W Electric Induction Griddle, Two Zone, 36" Wide
Stainless Steel, 7000W Electric Induction Griddle, Two Zone, 36" Wide

Model Number: DIHG900-A
Size: 36" X 24" X 11"

Case of 1 Ea.
This allows the unit to sense cold load on the griddle very quickly, and since induction by definition responds instantly, the recovery times are very fast. read more
Buy DIHG900-A
 

Induction Griddle in UseThere just isn't a down side to induction cooking.  Primary advantages are the energy efficiency (which means lower utility cost, cooler kitchen environment because there is very little waste heat), no gas combustion products in the air, cool cooking surface ( for the ranges) so it's easy to clean and easy to keep looking good, and no open flame or glowing heating elements (no source of ignition for oil/grease).

And for all of these advantages, you don't give up any cooking performance!  Cooking with induction is faster than cooking with gas.   With DIPO's proprietary software, the energy output follows the motion of the pan, so for saute work, the chef has the freedom to move/shake the pan to toss ingredients or concentrate the heat in a small portion of the pan, just like cooking with a gas flame!

If you picture a traditional gas fired griddle, you have a steel plate with a  flame under it, the flame broadcasts its heat in all directions. Only a portion of the heat goes directly into the plate above it, most of it ends up in the room to be removed by air conditioning, or goes up the flue with the combustion products.

Traditional electric griddles are more efficient than gas griddles, but they have the same problem - the heating element radiates heat in all directions - only where the element is in direct contact with the griddle plate does the energy go directly into the plate, the rest ends up in the room as waste heat.

Less wasted heat energy = Lower utility coststo keep the kitchen area cool.

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