Buffalo Bistro Double Contact Grill | Dual Zone

The Buffalo Bistro Double Contact Grill is a countertop electric contact grill with two independently controlled flat cooking plates — upper and lower — allowing operators to cook two different items at different temperatures at the same time. It is straightforward equipment aimed at lighter commercial use: cafés, sandwich bars, bistros, and similar operations where grilled food is a regular but not dominant part of the menu.

In practice, the independent temperature control means one side can be running panini while the other is handling chicken breast or fish, without compromising either. The flat plate configuration produces consistent contact across the cooking surface, which matters for even browning and predictable cook times during a busy lunch service. The counterbalanced top plate is designed to maintain even pressure across different food thicknesses, which helps keep results consistent without constant adjustment. A built-in drip tray channels fat away from the cooking surface, keeping the plates cleaner mid-service and reducing the need to stop and clean between orders.

• Two independently controlled cooking zones for simultaneous multi-item service
• Flat upper and lower plates for consistent contact and even browning
• Counterbalanced top plate adapts to varying food thickness automatically
• Built-in drip tray reduces fat accumulation on the cooking surface
• 430 stainless steel construction for straightforward cleaning and durability

Installation is simple — this is a standard plug-in countertop unit requiring a suitable 13A or appropriate mains supply depending on your circuit. It runs on a single-phase supply and needs no specialist installation beyond adequate bench space and ventilation above the unit. At just under 29kg it is manageable on a counter but not something that will be moved routinely once positioned. Bear in mind that contact grills do produce steam and smoke, so some form of overhead extraction is advisable even for lighter use.

This model is well suited to low-to-medium volume operations where grilled items are a regular menu fixture but not the primary output. It is not designed for continuous high-throughput environments — sites producing significant volumes of grilled product throughout a full service period may find a heavier-duty model with greater plate capacity more appropriate. For very occasional use, a single-zone model may suffice and cost less to run.

If you are unsure whether this unit suits your service pattern or kitchen setup, the team is happy to talk through your requirements before you commit.