The All New Blackstone Omnivore Griddle Top | Blackstone Griddles

Transitioning from traditional range-top pans to an outdoor flat-top griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. requires a shift in how a kitchen manages surface temperature and recovery times. In this demonstration, presenter Todd puts the Blackstone Omnivore Blackout Griddle Plate through its paces immediately after unboxing. The core focus is evaluating the out-of-the-box performance, specifically testing how the factory pre-seasoning holds up during high-volume breakfast cookery without sticking.

Factory Seasoning and Thermal Efficiency

For any chef managing outdoor catering or high-output breakfast service, the seasoning process is traditionally a time-consuming chore. The Omnivore top aims to bypass this initial barrier, coming pre-seasoned and ready for immediate service. Testing this with pancake batter—a notorious test for surface sticking and uneven hot spots—reveals how the engineered plate distributes heat across its surface.

Using a thin coat of fat or butter, the griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. plate demonstrates rapid thermal conductivity. The plate's design is engineered to prevent the warping often associated with high-heat flat tops, ensuring an even layer of contact for liquid batters. When cooking pancakes, achieving an even, golden colour across the entire surface relies on consistent heat retention beneath the metal, minimising cold zones that slow down ticket times.

Heat Management and Recovery Times

The true test of any griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. plate lies in its recovery time. When cold batter hits a hot surface, the temperature drops instantly. A chef must learn to manage the burner controls to counteract this drop without scorching the delicate sugars in the batter.

While this demonstration showcases the simplicity of out-of-the-box cooking, professional operators should note the importance of temperingTemperingControlled heating and cooling of ingredients, particularly chocolate, to create the desired crystalline structure. the steel. Even with pre-seasoning, maintaining a thin, consistent layer of oil between cooks is essential to preserve the non-stick properties over long-term use. Proper heat management prevents the carbonisation of sugars on the plate, which can quickly ruin the appearance of subsequent batches of food.

Additionally, the Omnivore design alters how wind and ambient air affect the cooking surface. In outdoor catering environments, crosswinds are a constant pitfall, robbing the griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. of heat and forcing the burners to work harder. The integrated wind guards on this model help maintain stable zone temperatures, allowing the chef to establish distinct heat zones—high heat for searing meats on one side, and lower heat for delicate items like eggs or pancakes on the other.