Cooking surface, need ideas

admin

A while ago I bought this cooking surface, and its been waiting for me to make it work. When I set it on top of the grates, it smothers the burners. I need to raise it about 1" to 1 1/2". I need to make it very stable. I would really like to raise the grates somehow, so it provides support to prevent warping from heat when cooking. But I can't think of a way, without scratching up the white surface. So I can make a bunch of supports, but I'm lost for ideas. Please give me your opinions on the ways to do this."Where's Stick man????????" - 7A749"SHHHHHH!! I sent him over to snag that MIC-4 while tbone wasn't looking!" - duaneb55"I have bought a few of Tbone's things unlike Stick-Man who helps himself" - TozziWelding"Stick-man"
Reply:run like 3 straight, vertical, flatbar braces across the bottom that sit on the burners.Welding/Fab Pics: www.UtahWeld.com
Reply:What about four rings under it that would sit on the grates? I am thinking rings about 6 to 8 inches in diameter. This would help support it and stiffen it up.
Reply:I like the rings idea but would be worried that it would cause 4 hot spots and hinder an even heat distribution.  ??I think I'd go the flat bars on edge route or maybe a continuous band around the outside.MM200 w/Spoolmatic 1Syncrowave 180SDBobcat 225G Plus - LP/NGMUTT Suitcase WirefeederWC-1S/Spoolmatic 1HF-251D-1PakMaster 100XL '68 Red Face Code #6633 projectStar Jet 21-110Save Second Base!
Reply:How about rings made out of flat bar with holes drilled in the sides of the flat-bar rings to let the heat out of the rings?
Reply:If you don't want it to warp a good way to brace it is with diagonal flat bars that goes from corner to corner under the cooking surface with. The two flat bars should be vertical for maximum support. And also maybe put some legs at each corner so it can stand.The plate needs to be high enough so you get enough air flow to the burners.I've made a platform for open fire cooking that is braced as I mentioned above. The stand for the wok is removable. Below is one of the images I took while building it. Attached Images
Reply:First off.. When using the top lose the grates..Put a 1" dowel as high as you need in each corner that's in the same place as where the grates for the burners go and put one in the middle also and you will be good to go.....zap!I am not completely insane..Some parts are missing Professional Driver on a closed course....Do not attempt.Just because I'm a  dumbass don't mean that you can be too.So DON'T try any of this **** l do at home.
Reply:I love the idea of it.  how thick is it.  I would weld two lengths of angle the width of the  plate that would serve as strong backs and as spacers to raise it up.  The angle can sit on the grates.  I am definately goin to steal this idea but I am going to put a grease hole and a catch under the hole.  My wife and I use a griddle half the time for cooking .
Reply:I'd either do Zaps idea, or keep grates and use a + to match the grates with legs at each corner.If you're worried about heat distribution you could always V notch or U notch the top of the flat stock to allow for heat/air flow between the different burner areas.There are no problems. There are only solutions. It's your duty to determine the right one.Hobart Handler 210Airco 225 Amp MSM Stinger
Reply:Weld four 3" high (above the flame) posts as legs at each corner. Debur and round the bottoms of the posts. Make the back two about 1/4" higher than the front two. Then remove the side piece on the front edge. Replace that with a 1-1/2 x 1-1/2 x 1/8" angle iron piece along the entire front edge. Cap off one end and give that a slight angle down from the capped end to the open end. Place a grease catch pan (about 2" W x 4" L x 2") at the open end.Then completely buff out the top surface to shiny clean metal. Then oil the entire thing with vegetable oil and put it in the oven at 400 deg for an hour. Then shut the oven off and let the griddle sit in the warm oven until completely cooled down. It should be seasoned and ready for first use. Do not use spray oil, olive oil, lard, pork fat or hydrogenated oil to season your griddle or cast iron cookware. Only use vegetable oil - (reference Lodge - USA mfg of cast iron cookware).The realy nice thing about griddles is that you can use the restaurant style long SS spatulas and keep one side edge sharp. Great for sautee and chopping at the same time.By keeping a bit of spacing between the griddle and flame, you do not get the uneven heat distribution. Even as much as a 4" space would do but do not go less than about 3". You can zone your heat simply by turning off one side or front set of burners. Also remember that one of your burners may be a larger, higher BTU than the others so adjust accordingly. Gas is so much better than the electric/ceramic tops. No comparison.Chuck.BS in Hotel, Restaurant ManagementConrad Hilton College of Hotel and Restaurant ManagementUniversity of HoustonBetter money in computers.
Reply:What about a series of inverted Y's which fit over the outside edges of the grates? You could put four on each side for stability and it will not interfere with airflow from the burners. That way you wouldn't have to take the burner grates on and off.
Reply:Ditto both Zap and Chuck above.  Especially the 3-4" height.Chuck's front drain angle turned 45* is 1" tall.  Tack a 1" tall strap all along both sides between the legs and a 3/4" tall one along the back.  This will distribute the heat better over the whole surface and allow it to vent to the back.  Add a 1" strap front to back in the center of the griddle to stiffen it and divide it into two "sides".  1/2" tacks will warp less than full length welds - unless you're ZTFab!  I checked out the Vulcan commercial ones online.  The surface is 3/4" thick and the burners are 5" below it.  Nice heat distribution - about 55,000 btuh!
Reply:Those knobs may get a little hot/melt!  Be careful.   Best  bob
Reply:Originally Posted by chuckholeMake the back two about 1/4" higher than the front two.
Reply:How thick was the steel used on the griddle surface?   If your going to use that on your stovetop I would put some ceramic inserts in the bottom of the 1" legs to keep them from damaging surface of your range.
Reply:I tested it out to make sure, and I only needed 1/2". So I went to home creapo and picked up a piece of 1/2" square x 1/16" wall tubing. This is what it will look like when I get finished. I didn't want it solid because that would prevent air flow. I laid it out using a Sharpie, then realized I have to clean it before welding. So, I used a quality automatic center punch and a straight edge to scribe my lines. Worked great, I need to find some hard tip scribes for this usage in the future."Where's Stick man????????" - 7A749"SHHHHHH!! I sent him over to snag that MIC-4 while tbone wasn't looking!" - duaneb55"I have bought a few of Tbone's things unlike Stick-Man who helps himself" - TozziWelding"Stick-man"
Reply:Looks good. A half inch should be good enough.One question. Why is it not centered? Hmm, is it to clear the knobs?How thick is that cook top? I could use one of those.Nice work.
Reply:that is one of the most stupid ideas I have seen in a long time
Reply:@ Hanzelz - WTF? Call'n you out.  What value are YOU adding go this thread?  Stick-man requests a consult and you say "it's a stupid."  Do better.  Checked your posts.  Not impressed. What have YOU built and shown??Last edited by ManoKai; 05-27-2013 at 08:36 PM."Discovery is to see what everybody else has seen, and to think what nobody else has thought" - Albert Szent-Gyorgyi
Reply:Manokai chill Brah!I'm not as skilled as you guys so I don't build and post stuff.I am sure most of my posts are positive if you can read properly.It's a stupid idea because either build a BBQ and use the plate on that or buy a purpose built pan/plate that will not wreck the top of the cooker and melt the knobs.Ps I know you were directing your comment to me so there is no need to capitalise the word 'you'.Thankfully I don't need to impress you to make me feel alright in the inside.
Reply:Originally Posted by zapsterFirst off.. When using the top lose the grates.....zap!
Reply:'Brah' is just a term...ghetto? Unlikely. I'm a white male from Brisbane, Queensland, Australia.I am actually a really good cook but you're right I don't know why you'd need a plate that large indoors.Anyway I am not an expert. IMO it's a stupid idea however I have been proved wrong before.I am not an A-hole. Sorry if you were offended.
Reply:Stick,looks good, but it would look better with some onions and 'taters on it Who made the griddle, did you re-weld the handles?  I bought one from an outfitter in Montana and had to weld the handles as they were just spot welded originally.PS; the best seasoning is done with linseed or flaxseed oil, and maybe some bear lard.Last edited by dubl_t; 05-27-2013 at 10:48 PM.Lincoln SA 200Esab Caddy 160Thermal Arc 201TSMiller Dialarc HFI don't like making plans for the day because then the word "premeditated" gets thrown around the courtroom....
Reply:I can't wait to try it out. I bought it a couple years ago at a restaurant supply house. It sat waiting for me to fix it up and I forgot about it. I paid around $80 IIR. Here is a link to the web site of the company who made it. As far as the handles, they're on there very well. It is really nice, just didn't work for me as is. No problem, a little tig practice and I'll be cooking all kinds of stuff on it. Unfortunately, I only have 4 burners. My next kitchen will have a six burner range top, in the island, and a six burner/oven behind me. Along with a double oven in the wall. I have a REALLY large, Italian family. I need a lot of cooking space.http://www.tomlinsonind.com/products...sID=17&pID=154Last edited by Stick-man; 05-27-2013 at 11:35 PM."Where's Stick man????????" - 7A749"SHHHHHH!! I sent him over to snag that MIC-4 while tbone wasn't looking!" - duaneb55"I have bought a few of Tbone's things unlike Stick-Man who helps himself" - TozziWelding"Stick-man"
Reply:I come to this site everyday to check out projects and have always liked the people here.  There have been a few disagreements over time but always on a intellectual level.  If you cant add anything helpful or encouraging please keep it to yourself.  We dont want your drama.Carlohttp://public.fotki.com/Naudi2U/God I wish I had a gas stove. Next house will definately have it. I miss it. I'll definately be doing something like this when I do.There are no problems. There are only solutions. It's your duty to determine the right one.Hobart Handler 210Airco 225 Amp MSM Stinger
Reply:Originally Posted by Stick-manI can't wait to try it out. I bought it a couple years ago at a restaurant supply house. It sat waiting for me to fix it up and I forgot about it. I paid around $80 IIR. Here is a link to the web site of the company who made it. As far as the handles, they're on there very well. It is really nice, just didn't work for me as is. No problem, a little tig practice and I'll be cooking all kinds of stuff on it. Unfortunately, I only have 4 burners. My next kitchen will have a six burner range top, in the island, and a six burner/oven behind me. Along with a double oven in the wall. I have a REALLY large, Italian family. I need a lot of cooking space.http://www.tomlinsonind.com/products...sID=17&pID=154
Reply:Originally Posted by chuckholeI too lust after a gas 6 burner Viking. That stove is the ONLY thing I miss about the Hotel and Restaurant business. The griddle I use now is a C/I 2 burner Lodge but want to build one the size of the one you have. I am not embarrassed about being envious of a nice griddle.Learning to weld has opened a whole new world of possibilities for me. I am really loving it. The griddle has been added to my list of projects.