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Quantity Method for Grilled Cheese

post #1 of 10
Thread Starter 

But I don't have a griddle or a flat top.

 

Best way I can think off is to sandwich them between two greased sheet pans and blast them in the convection oven.

 

Any ideas?

post #2 of 10

How many grilled cheese we talkin tinnccok?

post #3 of 10

I wonder if you can brush the bread with butter and just brown one side in the oven, butter side up.  Flip over and brown the other side?

post #4 of 10
Thread Starter 
Quote:
Originally Posted by Chef Torrie View Post

How many grilled cheese we talkin tinnccok?



50-100 in a service window of about 15 minutes.

post #5 of 10
Thread Starter 
Quote:
Originally Posted by kuan View Post

I wonder if you can brush the bread with butter and just brown one side in the oven, butter side up.  Flip over and brown the other side?



I'm worry that they'd dry out.

post #6 of 10

Some random thoughts to stimulate thought processes

 

Quote:

Originally Posted by thetincook View Post

50-100 in a service window of about 15 minutes.

OK, that's one sandwich every 9-18 seconds.

 

Say it takes, oh, 3 minutes per sandwich to cook, that equals five batches of 10-20 sandwiches per batch (obviously, the number of batches as well as the number of sandwiches per batch varies with the required cooking time).

 

Using half sheet pans, and depending on bread slice size, 15-18 sandwiches should fit on each pan, so six pans should be sufficient, twelve if using the double pan method.

 

A 12"x18" griddle (two burner type) should hold 12 sandwiches at a time, two such griddles would handle 24 sandwiches per batch.

 

No solution, just information that might lead to a solution...
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #7 of 10

Schools do hundreds of gc-sammies at lunch all the time, cooking them up in ovens. They don't get dried out. Not that I've seen anyway. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #8 of 10

If I was going for quantity and speed, and had only a convection oven, (and asssuming a fast melting cheese)

I'd find the highest temp possible to bake outsides perfect, while still hot enough inside to melt the

cheese and heat the bread. I'm thinking 400° or so? And if posssible utilize the convection's flow by loading em up

on open racks, cooking both sides at once-no flipping-should take about 2 to 3 minutes as Chef said above. 

It's like baking buttered garlic bread--I doubt they'd dry out.

 

post #9 of 10

That will work, then lower temp to hold.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #10 of 10
Thread Starter 

Wow, I love this forum and you guys!

 

Thanks to you guys, I'm convinced that the convection is the way to go.

 

I;ll have to check if we have any of the sheet pan sized cooling grids.

 

We don't have a portable griddle, but we do have rounduexs that can stretch over four burners (Only have one 6 top viking). Didn't seem like it would be efficient though.

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