Juicers, Grinders and Waffle Makers

The Waring WW200K is a double waffle maker designed for commercial foodservice environments where consistent output and ease of operation matter. It uses die-cast stainless steel plates with embedded heating elements, which distribute heat evenly across the cooking surface and allow the temperature to be controlled with greater precision than simpler heating arrangements. The rotary mechanism turns the batter during cooking, encouraging even browning on both sides without the operator needing to monitor each batch closely.

In a busy café or hospitality setting, the WW200K is capable of producing around 50 waffles per hour — a practical output for venues where waffles form part of a brunch or dessert offering rather than a high-volume standalone product. The double plate format means two waffles cook simultaneously, keeping service moving during moderate demand without requiring a second unit. Recovery between batches is consistent, which matters when orders come in steadily rather than in isolation.

The triple-coated non-stick surface is a practical feature in a commercial context. It reduces the risk of product sticking and tearing during removal, and it simplifies cleaning between service periods. Key operational advantages include:

• Rotary cooking action reduces reliance on operator judgment for even results
• Double plates allow simultaneous cooking, improving throughput
• Non-stick coating speeds up both plating and post-service cleaning
• Stainless steel construction holds up well to the demands of daily service
• Compact upright footprint makes it manageable on a crowded countertop

At just over eight kilograms, the unit is straightforward to position on a counter. It operates on a standard single-phase supply, so there are no unusual electrical requirements, though you should confirm your countertop power provision is appropriate before committing. The footprint is modest, but the rotary action means you need clear space around the unit during operation — factor this into your counter layout.

The WW200K suits cafés, hotel breakfast operations, dessert bars, and similar venues where waffles are a regular menu feature but not the sole focus of a high-volume production line. For sites with significantly higher throughput demands, a heavier-duty commercial unit with greater hourly output may be a better fit.

If you are unsure whether the WW200K matches your expected service volumes or counter setup, we are happy to talk it through before you order.

The Waring Commercial Xpress WSC300CK is a dual-plate countertop cooking unit designed to produce crêpes, tortillas, quesadillas, and similar flatbreads in a busy foodservice environment. Unlike a conventional single-plate crêpe griddle, it applies heat from both surfaces simultaneously, cooking the top and bottom of the product at the same time rather than requiring a manual flip. Digital time and temperature controls allow the operator to set consistent parameters across service, reducing reliance on individual skill or guesswork.

In practice, this kind of dual-contact cooking suits operations where speed and consistency are both priorities — crêpe bars, café counters, street-food setups, and festival or event catering. Because both plates make contact at once, cook times are shortened and output per hour is meaningfully higher than a single-surface alternative. The digital controls also make it straightforward to replicate results across different operators or shift changes without constant supervision.

From an operational standpoint, the key practical advantages are:

• Simultaneous top-and-bottom cooking reduces cook time and increases throughput
• Digital controls support consistent results regardless of operator experience
• Compact footprint suits counter or market-stall use where space is limited
• Versatile enough to handle tortillas, quesadillas, and flatbreads as well as crêpes
• Steel construction is straightforward to clean down between service periods

The WSC300CK is a 2.7kW unit and requires a suitable 13A or dedicated socket depending on your installation — worth confirming with your electrician before ordering. At 13.6kg it is light enough to move between locations, which suits operators who use it across multiple venues or events. It is not intended as a high-volume production unit for continuous bulk output; for operations running very high throughput over long service periods, a heavier-duty dedicated griddle or larger contact cooking solution may be more appropriate.

This unit is well suited to cafés, crêperies, event caterers, and smaller hospitality operations looking to offer crêpes or flatbreads without investing in a full commercial griddle station. It is equally practical for pop-up or mobile catering where versatility and portability matter.

If you are unsure whether this unit will handle your expected service volume, or if you have questions about power supply requirements for your site, we are happy to talk it through before you commit to an order.

The Waring WSG60K is a countertop spice grinder designed for commercial prep kitchens where consistency in seasoning blends matters. It accepts whole, hard spices and reduces them to a fine, even grind — a task that manual methods handle poorly at any volume and that general-purpose blenders rarely do well. The 650ml stainless steel bowl gives it enough capacity to process meaningful batch sizes without constant reloading.

In a working kitchen, the practical value of a dedicated spice grinder lies in repeatability. When spice blends are ground fresh and to a consistent texture, they integrate more evenly into rubs, marinades, and sauces. The WSG60K is built for this kind of regular prep use — the stainless steel bowl resists staining and odour transfer between batches, which matters when you're moving between strong aromatics like cumin, star anise, or smoked paprika.

• Stainless steel bowl resists staining and retains less residual odour between blends
• Handles hard whole spices that general blenders struggle to process cleanly
• Compact footprint suits prep benches where counter space is limited
• Consistent grind texture supports repeatable seasoning across service
• Straightforward to clean down between batches during a prep shift

At 2.8kg and with modest counter dimensions, the WSG60K is easy to position within an existing prep station without committing significant bench space. It runs from a standard mains supply and requires no special installation. For kitchens grinding very large quantities of spices daily, or requiring multiple concurrent units across a production kitchen, it's worth considering whether a higher-capacity or more heavy-duty model would better suit the throughput.

The WSG60K is well suited to restaurants, hotel kitchens, and catering operations that prepare their own spice blends in-house and want a reliable, dedicated tool for the task. It's equally practical for smaller sites that grind spices less frequently but need dependable results when they do.

If you're unsure whether this model fits your prep volumes or workflow, our team is happy to talk it through with you.

The Waring WJX90XK is a centrifugal juice extractor built for commercial foodservice use. It takes whole or roughly prepared fruits and vegetables and converts them into fresh juice quickly, using a high-speed spinning disc to separate juice from pulp. The continuous pulp ejection system means the machine does not need to be stopped and emptied mid-service, which is a practical necessity in any operation serving juice at volume.

The brushless induction motor runs at 3,600rpm and delivers consistent extraction performance across a wide range of produce — from softer fruits through to harder root vegetables. In a busy café, hotel breakfast service, or juice bar environment, this kind of reliability during back-to-back orders matters. Recovery between uses is fast, and the continuous ejection keeps throughput moving without creating a bottleneck during peak periods.

From an operational standpoint, the key advantages are straightforward:

• Continuous pulp ejection removes the need to pause service for emptying
• Brushless motor design reduces maintenance requirements over time
• Metal construction supports durability under regular daily use
• Straightforward disassembly aids end-of-service cleaning
• Compact footprint relative to output suits counter or pass positions

Installation is uncomplicated — the WJX90XK is a counter-top unit running on a standard single-phase supply. No water connection or fixed installation is required. You will need a stable, firm surface and reasonable clearance around the unit for ventilation and safe operation. At 12.2kg it is manageable to move, though in most settings it will be positioned and left in place.

This extractor is well suited to cafés, hotels, health-focused restaurants, and juice bars where fresh juice is a regular menu item rather than an occasional offering. It is a practical mid-range option for moderate service volumes. For sites running very high consecutive demand — a large hotel breakfast buffet, for example — it is worth considering whether a heavier-duty unit with greater hourly capacity would serve better.

If you are unsure whether this model fits your service volume or setup, we are happy to talk it through before you commit.

The Waring 6001X is a centrifugal juice extractor designed for commercial use in environments where fresh juice is served as part of a wider menu offering. It processes vegetables, fruits, and herbs quickly, extracting juice at up to 6 litres per hour at 3,600rpm. The stainless steel and polycarbonate construction keeps the unit practical and hygienic, and at just over 5kg it is light enough to move and store without difficulty.

In service, the 6001X performs reliably for moderate-demand applications — think breakfast service in a boutique hotel, a café running a small juice menu, or a health-focused restaurant offering fresh-pressed options alongside a main menu. The patented gyro base noticeably reduces vibration during operation, which matters in a busy kitchen where equipment noise and stability on a worktop are everyday concerns. The yield from each piece of fruit or vegetable is good for a unit at this size, keeping waste to a reasonable level.

From an operational standpoint, the 6001X is straightforward to work with:

• Dismantles quickly for cleaning between services
• Key components are dishwasher safe, reducing cleaning time
• BPA-free polycarbonate casing wipes clean easily
• Gyro base reduces vibration and worktop movement during use
• Compact footprint suits tighter prep areas and pass-through counters

Installation is simple — the unit is electrically powered and requires only a standard worktop position with access to a suitable socket. There are no water or drainage connections required. It is worth noting that citrus fruits require a separate citrus attachment, sold independently, so factor that in if citrus juice is part of your menu. The unit is not designed for continuous high-volume output; for sites running dedicated juice bars or high-throughput breakfast operations, a heavier-duty model would be a more appropriate choice.

The 6001X is well suited to cafés, small hotels, health food counters, and restaurant kitchens where fresh juice is a secondary rather than primary offering. It handles the demands of moderate service comfortably without taking up significant space or adding complexity to the pass.

If you're unsure whether this model fits your service volumes or want to talk through your juice offering before committing, we're happy to help you work it out.

The Waring Commercial Single Belgian Waffle Maker is a compact, countertop unit designed to produce deep-pocketed Belgian-style waffles in a commercial food service setting. It operates via a rotary mechanism that allows the plates to be flipped during cooking, promoting even heat distribution across the batter without the need to monitor closely or intervene manually.

In terms of throughput, the unit is rated to produce up to 25 waffles per hour, which is a realistic output for light-to-moderate service — well suited to café breakfast menus, dessert service, or mobile catering operations where waffles are a supplementary rather than primary menu item. The triple-coated non-stick plates help achieve consistent browning and clean release, which keeps waste low and speeds up the turnaround between portions. The temperature range is adjustable, giving operators control over texture and colour depending on batter consistency or customer preference.

Practical benefits for day-to-day service include:

• Non-stick plates that release cleanly, reducing preparation time between batches
• Rotary mechanism for even cooking without manual adjustment
• Compact countertop footprint, suitable for tight service stations
• Stainless steel construction that wipes down quickly during and after service
• Simple temperature control that requires minimal staff training

Installation is straightforward — the unit is a standard plug-in appliance and does not require any fixed services or ventilation beyond normal countertop clearance. At 6kg it is easy to reposition, which makes it a practical choice for mobile catering setups or venues that reconfigure their service areas regularly. There are no water or gas connections involved.

This model is best suited to operators running lower-volume waffle service — a brunch café, a dessert counter, or a street food trader where waffles are one item among several. For sites expecting sustained high-volume output or running waffles as a core menu product, a twin-plate or higher-capacity model would handle the throughput more comfortably.

If you are unsure whether this unit matches your expected service volume or want to talk through how it fits into your menu setup, our team is happy to help you think it through before you commit.

The Dynamic PP 97 is a shaft-mounted electric food mill designed for commercial food preparation. It works by extrusion — forcing cooked food through fine perforations to produce a smooth, lump-free purée or riced texture without the need for a separate blender or manual mill. The long shaft allows it to reach into deep containers, making it practical for batch work directly in pots or preparation vessels.

In a busy kitchen environment, the PP 97 is well suited to high-volume vegetable and fruit preparation — mashed potato service, vegetable purées, soups, and fruit-based dessert components. Its capacity range of 20 to 100kg makes it a useful piece of kit for sites where prep quantities are substantial and consistency matters throughout a service period. The extrusion process produces a notably smooth result, free of the stringy or lumpy texture that manual methods can leave behind.

From an operational standpoint, the key advantages are:

• Faster prep throughput compared to manual ricing or passing through a drum sieve
• Consistent texture across large batches, reducing finishing work at the pass
• Lightweight at 5kg, making it easy to move between prep stations or storage
• Simple to disassemble and clean down between uses
• Reduces physical strain on kitchen staff during high-volume prep shifts

At 870mm in shaft length and 110mm in diameter, the PP 97 is designed to work with deep pots and gastronorm containers. It is a single-phase electric unit, so connection is straightforward, but it is worth confirming the available power supply and that suitable preparation vessels are in place before use.

This model is a practical choice for contract caterers, hospital and care kitchens, school catering operations, and any site producing purées or mashed vegetables in volume on a regular basis. For lower-volume or lighter-duty requirements, a smaller model in the Dynamic range may be more appropriate; equally, very high-throughput central production kitchens may want to consider a more heavy-duty configuration.

If you are unsure whether the PP 97 is the right fit for your prep volumes or kitchen setup, our team is happy to talk it through with you.

The Waring WWPG180E is a compact countertop press designed specifically for making gelato panini — a served dessert format where a portion of gelato is pressed and briefly heated between thin wafer or brioche-style layers. The concept is popular in Italian-style cafés and dessert bars, and this unit gives operators a straightforward way to add it to their menu without significant investment or kitchen space.

In service, the press heats quickly and delivers a very short contact time — typically around 15 seconds — which is enough to warm and lightly crisp the outer layers while leaving the gelato centre cold. That balance is the point of the product, and the press is calibrated to achieve it consistently. For a dessert station handling a moderate number of covers, the unit turns around orders at a pace that suits à la carte service without creating a bottleneck.

From a practical standpoint, the unit offers a number of advantages for dessert-focused operations:

• Compact footprint suits tight counter or pass space
• Short cycle time keeps dessert service moving during busy periods
• Simple operation requires minimal training
• Easy to wipe down between services
• Plugs into a standard UK socket — no special electrical installation needed

Installation is straightforward. The unit is light enough to be moved and repositioned as needed, and the standard plug connection means it can be set up on virtually any counter without electrical work. It is worth ensuring adequate ventilation around the unit during service, and the press plates should be cleaned regularly to maintain consistent results and hygiene standards.

This press is best suited to cafés, dessert bars, gelaterie, and restaurants running a dessert-led menu where gelato panini is a regular offering. It is a niche piece of kit — if you are unsure whether the format fits your menu or service style, or if you are expecting high continuous volume, it is worth discussing your requirements before ordering.

If you would like to talk through whether this suits your operation, our team is happy to help.

The Waring WBW300XCK is a countertop bubble waffle maker designed to produce Hong Kong-style egg waffles — the light, spherical-pocketed waffles increasingly common on dessert menus, café counters, and street food-style concessions. It bakes one waffle at a time using a pair of cast bubble plates that rotate, allowing the batter to distribute evenly for consistent results across each cycle.

In practice, the unit is well suited to low-to-moderate throughput settings where bubble waffles are a menu feature rather than a primary volume item. The rotary mechanism does the work of ensuring even baking without the operator needing to monitor browning, and an audible alert signals when to turn and when to serve, which helps untrained staff get consistent results during busy periods. Triple-coated nonstick plates allow waffles to release cleanly, arriving at the pass in good condition whether they are being served flat or shaped around a filling.

Key operational advantages include:

• Rotary plate design produces even browning without manual adjustment
• Audible alerts reduce reliance on operator experience or timing judgement
• Triple-coated nonstick surface supports clean release and speeds up service
• Removable drip tray is dishwasher-safe, keeping end-of-service cleaning straightforward
• Compact stainless steel housing suits counter space-limited environments

Installation is straightforward — the unit is a plug-in appliance requiring only a suitable countertop power supply. At 6kg it is light enough to be repositioned as needed. There are no water or gas connections required. It is worth noting that the output is suited to sites where bubble waffles feature as a speciality item; operators expecting to run continuous high-volume output during peak service should consider a higher-capacity solution.

This unit is a practical choice for independent cafés, dessert bars, hotel grab-and-go counters, and event or festival catering setups looking to add bubble waffles to their offer without significant equipment investment. If you are unsure whether the output matches your anticipated demand, or you would like to discuss how it fits into a wider dessert or street food menu, the team is happy to talk it through before you commit.

The Waring WSG30K is a compact, single-speed electric spice grinder designed for commercial kitchen use. It processes whole dried spices — peppercorns, cinnamon sticks, star anise, dried chillies, cardamom and similar — into ground or coarsely cracked form quickly and consistently. The bowl is constructed from polycarbonate with stainless steel blade components, and the outer housing has a brushed steel finish.

In a working kitchen environment, this type of grinder earns its place in prep rather than live service. It handles batch grinding of spice blends efficiently, and because it keeps whole spices whole until you need them, it helps preserve flavour and aroma through the prep cycle. It is well suited to kitchens that rely on freshly ground spices as part of their offering — Indian, Middle Eastern, North African, or any operation running its own spice blends from scratch.

Practical operational advantages include:

• Grinds whole spices to order or in small prep batches without faff
• Upper housing safety interlock prevents accidental operation during bowl changes
• Compact footprint — practical on a cluttered prep bench
• Easy to clean between different spice varieties to avoid cross-contamination of flavour
• Weighs under 2kg, so it can be stored away when not in use

At 340ml bowl capacity, this is a unit scaled for small-batch prep work rather than high-volume production. Operations grinding large quantities continuously — for a spice producer or a high-throughput manufacturing kitchen — would be better served by a heavier-duty dedicated unit. For most restaurant and café kitchens, the WSG30K fits neatly into the prep workflow without occupying significant bench or storage space.

It runs from a standard 13A socket with no special installation requirements, which makes it straightforward to deploy wherever it is needed on the prep side.

If you are unsure whether this suits your prep volumes or want to talk through how it fits alongside your existing small equipment, the team is happy to help you think it through before you order.

The Waring WFG275K is a countertop single contact grill designed for commercial use. A hinged, auto-balancing top plate accommodates food up to 75mm thick, making it practical for a range of items including burgers, steaks, paninis, and toasted sandwiches. With a temperature range running up to 300°C, the cooking surface can reach the temperatures needed for a proper sear or a consistent toasted finish.

In a busy service environment, the auto-balancing lid is a practical detail rather than a gimmick — it maintains even contact across the food surface regardless of thickness, which matters when you are moving quickly through orders and cannot afford inconsistent results. The 2.4kW element provides reliable heat recovery between successive items, making it a dependable unit for moderate-volume service rather than a very high-throughput operation.

Operationally, the WFG275K offers several practical advantages for kitchens where counter space is at a premium:

• Compact footprint suits smaller prep or service counters
• Single-zone operation keeps things straightforward for front-of-house or small back-kitchen teams
• Smooth plate surfaces are easier to clean during and after service
• Countertop installation requires no fixed fitting — easy to reposition if needed
• Consistent contact pressure from the hinged lid reduces the need for operator attention mid-cook

At 36.82kg, the unit is reasonably substantial for a countertop grill, so the surface it sits on should be sturdy and level. It is a 2.4kW unit, so standard commercial single-phase supply is sufficient — no specialist electrical provision is needed in most cases, though it is worth confirming your local supply before installation. No gas or water connections are required.

The WFG275K is well suited to cafés, sandwich bars, pub kitchens, and smaller restaurant operations where a reliable contact grill is needed without the footprint or cost of a larger double-sided model. It is not designed for very high-volume throughput; for kitchens producing large numbers of grilled items continuously across a long service, a heavier-duty or dual-plate model may be a more practical fit.

If you are weighing this up against other options for your setup, we are happy to talk through what would work best — feel free to get in touch before placing your order.

The Waring WPG250K is a heavy-duty electric contact grill built for commercial foodservice environments where panini, toasted sandwiches, flatbreads, and grilled proteins need to be produced consistently throughout the day. It uses cast iron ribbed plates on both the upper and lower platens, which retain and distribute heat evenly across the cooking surface — a meaningful practical advantage over thinner plate grills that can lose temperature quickly when orders arrive in close succession.

Cast iron takes longer to reach working temperature than lighter alternatives, but once there it holds heat reliably through successive covers. That thermal stability matters during a busy lunch or brunch service when the grill is being loaded and unloaded repeatedly with little recovery time between. The adjustable thermostat gives operators control over browning and grill marks across a varied menu — from delicate flatbreads and wraps through to thicker ciabatta or marinated chicken breast. The ribbed surface produces defined grill marks that hold up well on both bread and protein.

Day-to-day operational advantages include:

• Even heat retention across the cast iron surface, reducing hot spots during service
• Adjustable thermostat suited to a varied grill menu
• Ribbed plates produce consistent grill marks on bread, meat, and vegetables
• Stainless steel housing wipes down quickly between services
• Heat-resistant handles allow safe plate adjustment during use

At 34.5kg this is a substantial piece of equipment and requires a stable, level surface with adequate clearance around it for safe operation and ventilation. The electrical connection spec should be confirmed with a qualified electrician prior to installation. It is worth noting that this model is not designed for continuous all-day output at very high volume — sites turning out a significant number of covers from opening to close may find a heavier-duty model with a larger cooking surface a more appropriate fit.

The WPG250K is well suited to cafés, sandwich bars, pub kitchens, hotel breakfast operations, and school or workplace catering sites where grilled sandwiches and panini feature regularly but are not the sole high-volume output. It is less suited to fast-food or quick-service environments where a purpose-built, higher-capacity contact grill running continuously through a long service would be more appropriate.

If you'd like to talk through whether this model fits your service volumes and kitchen setup before placing an order, the team is happy to help.