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Unpopular opinion: that $40 infrared thermometer saved my grill line more than the $600 probe setup ever did
I ran a burger station in Columbus for about 2 years and kept fighting flare ups and cold spots on a flat top that was older than me. Spent real money on a fancy probe kit and it just told me what I already knew too late. Then a line cook handed me his cheap IR gun one Friday night and I started scanning the griddle before service. Found out the left third of that thing was running 80 degrees cooler than the middle. Nobody on the crew believed me until we pulled out a dial gauge. Now I check surface temps before the doors open and I don't trust probes for hitting a griddle right. Feels backwards but it works. Has anyone else had a griddle with a cold zone that fought them all night?
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