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Home > San Diego Restaurant and Commercial Griddle Repair

We specialize in fixing all brands and models restaurant and commercial griddles. If your restaurant or commercial griddle doesn't work efficiently or you have any other problematic issues with it, simply call our toll free number and we will take care of everything. We are available 24/7 for any San Diego restaurant griddle repairs at:


We repair all restaurant and commercial griddle brands such as:

Blodgett ovens
Manitowoc ice
Hobart oven
Hobart refrigerator
Aga appliances

Southbend oven
Toastmaster ovens
Moffat ovens
Cleveland range
Vollrath refrigeration
Silverking refrigeration
Wells ovens

Wolf gas range
Randell refrigeration
Traulsen refrigeration
True mfg
and many more view all brands

Our service area includes all of San Diego and the surrounding cities that are listed below:

San Diego
Chula Vista
Del Mar

Imperial Beach
La Mesa
Lemon Grove
National City
La Jolla

San Marcos
Solana Beach
El Cajon
Del Mar
Point Loma
view the rest service areas

Attention: the information below, which will help you to become more familiar with your restaurant or commercial griddle. This information will also help you to use your restaurant and commercial griddle in the most efficient and effective way, which will save you money from utility bills and future restaurant or commercial griddle repairs. However, we do not suggest that you get involved with any restaurant or commercial griddle repairs that you are not familiar with, especially because most restaurant or commercial griddle require professional training and knowledge with gas and electricity. To receive professional San Diego restaurant griddle repair help call us 24/7 at:


Restaurant g riddle Overview

Restaurant griddles are used for griddling short-order items. They are popular for preparing breakfast items such as pancakes, French toast, bacon, sausage, hash browned potatoes, eggs, and omelets. They can also be used for sandwich items such as grilled cheese, Reuben's, and hamburgers as well as for some entree items. Restaurant griddles are heated by either gas or electric elements. Of the several different styles of griddle plate surfaces, all affect the cooking time and temperature. The most common surface is that of cast iron. This is the original restaurant ggriddle plate surface and is so sturdy that it hardly ever wears out; hence its popularity. It is being replaced on today's market by surfaces of polished steel and chrome plate. The polished steel and chrome plate surfaces are less porous than that of the cast iron; and consequently, food sticks less and they are easier to clean. They also tend to have an improved transfer of heat to the product. Regardless of the type of surface, the thicker the griddle, the more even the cooking temperature. A 1-inch thick griddle produces a more even heat than a 3/4-inch griddle.

Griddle p arts

•           Griddle plate—the surface on which the product is cooked. Can be constructed of chrome, stainless steel, or cast iron.
•           Side splash or rear splash—a protective metal wall to prevent grease and food particles from falling onto the worktable or counter surface.
•           Grease trough—A channel on the front or rear of the restaurant griddle to collect grease and food particles and direct them into the grease drawer.
•           Grease drawer—A pan located under the griddle surface to collect excess grease and food particles from the grease trough.
•           Thermostat - the griddle on and off and determines the temperature setting of the griddle surface.
•           Chassis—the exterior surface or faceplate of the griddle.

Griddle cleaning

In addition to scraping the restaurant griddle after each use and occasionally flushing a chrome surface with water to reduce the carbonized grease, it is necessary to thoroughly clean the restaurant griddle after each shift.
• Use a degreaser with water on chrome and a pumice stone on steel and cast
•           Clean the griddle surface while it is still warm. Always rub the restaurant griddle surface in the same direction as the grain of the metal.
•           After cleaning, make sure that the griddle surface is completely clean and devoid of any degreaser or pumice stone particles. Customers are picky about finding little black spots on their over-easy eggs in the morning.
•           Thoroughly wipe out and clean the grease trough.
•           Remove the grease drawer, empty it in the grease barrel, wash it out in the pot and pan sink, and put it back.
•           Clean the back splash and side splashes with a damp cloth. If excess food is stuck on the splashes or if discoloring occurs, a nonabrasive cleaner can be used.
•           Clean the stainless steel front exterior of the griddle with a damp cloth and polish it with a soft dry cloth. If desired, a stainless steel cleaner and polish can be used.
•           After cleaning, the griddle surface must be re-seasoned to avoid having food stuck to it.

After reading the text and the problem cannot be resolved, we strongly suggest that you call us for an San Diego restaurant griddle repair appointment at.