Roller Grill PREMIUM VC L Ceramic Contact Grill – Flat & Ribbed

The Roller Grill PREMIUM VC L is a single-head contact grill built around a vitro-ceramic infrared heating system. It combines a flat lower plate with a ribbed upper plate, giving operators the flexibility to handle pressed sandwiches and paninis alongside items that benefit from grill marks — chicken breasts, burgers, fish fillets — without needing to change plates between services.

Vitro-ceramic infrared technology transfers heat through smooth glass-surfaced plates rather than relying on conventional cast iron or chrome elements. In practice, this means the unit reaches working temperature relatively quickly and responds to fresh load without the extended recovery associated with heavier plate materials. Smoke and odour generation during cooking tends to be lower than with traditional contact grills, which is a genuine practical consideration in smaller kitchens or front-of-house environments where ventilation is constrained.

The mixed plate configuration suits kitchens where the menu spans both wet-pressed and marked grilled items. Day-to-day operational advantages include:

• Consistent direct heat contact across the plate surface, reducing uneven cooking results
• Lower surface residue build-up on ceramic plates, supporting faster clean-down between services
• Reduced ambient heat output compared with open grills, more comfortable in tighter spaces
• Compact single-head footprint that sits neatly on a counter without significant space commitment

This is a countertop unit requiring a standard single-phase electrical supply — no gas or water connections are needed. Adequate ventilation in the immediate work area remains advisable even with the reduced smoke output of the ceramic system. It is not designed for continuous very high-volume throughput; operations running a heavy grill menu across a long service period would be better served by a heavier-duty or multi-head unit.

The PREMIUM VC L is well suited to cafés, sandwich bars, hotel kitchens, and smaller restaurant operations where grilled items feature on the menu but do not dominate overall service volume. It also works reliably as a secondary grill on a busy station. For sites requiring higher throughput or dual independent cooking zones, there are larger configurations in the range worth considering.

If you would like to talk through how this unit fits your menu and service pattern before committing, the team is glad to help you work it through.