Giorik Commercial Grills

The Giorik Hi Touch ST40 is a rise and fall electric salamander grill designed for professional kitchen environments where precise grilling, finishing, and glazing form a regular part of the service. The rise and fall mechanism allows the grill head to be positioned at varying heights above the food, giving operators direct control over cooking intensity without adjusting element temperature alone.

In busy service conditions, the ST40's ability to reach working temperature in under 20 seconds is a practical advantage — there is no extended warm-up period eating into prep time, and the unit responds quickly when demand increases unexpectedly during a shift. The grill handles the sustained workload of a commercial pass without the inconsistency that can affect lower-specification units over time.

One of the more operationally useful aspects of this model is the Hi Touch control system, which responds directly to human contact and allows individual elements to be switched on or off independently. In practice, this means energy is only drawn for the capacity actually needed — during quieter periods, running fewer elements can reduce power consumption considerably, which adds up across a full week's service. Key practical points include:

• Sub-20-second heat-up time reduces idle waiting between covers
• Selectable elements allow output to match actual throughput demand
• Rise and fall adjustment suits varied product heights and cooking styles
• Touch-responsive controls are straightforward to operate in a busy pass environment
• 3-phase supply provides stable, consistent power delivery under heavy use

This is a 3-phase unit, so a suitable 3-phase supply must be confirmed prior to installation. At just over 80kg, it requires adequate bench or overhead support rated for the load, and sufficient clearance above and around the unit for safe operation and heat dissipation. The 735mm width suits a standard medium-to-large pass setup, though it is worth measuring available space carefully before ordering.

The ST40 is well suited to hotels, restaurants, and contract catering operations running consistent grill and finishing volumes. It is a practical choice where energy management matters alongside performance. For very high-volume sites with continuous grill demand across multiple sections, a heavier-duty or higher-capacity model may warrant consideration.

If you would like to discuss whether the ST40 is the right fit for your kitchen's setup and workflow, the team is happy to talk it through.

The Giorik ST30 is a rise and fall electric salamander grill built around the brand's Hi Touch control system. The adjustable grill head moves up and down to vary the distance between the elements and the food, giving operators precise control over heat intensity and finish. It runs on a three-phase supply and the elements reach working temperature in under 20 seconds, which makes it practical to switch on and use to order rather than leaving it running throughout service.

The Hi Touch system allows individual elements to be selected or deselected depending on how much of the grill surface is in use. During quieter periods or when only a small section of the grill is needed, unused elements can be turned off — a practical arrangement that can meaningfully reduce electricity consumption compared with running the full element load continuously. The touch-responsive interface is straightforward to operate in a busy service environment and does not require the operator to interrupt their workflow.

In practical terms, the ST30 suits kitchens that need reliable finishing, glazing, and gratinating across a range of covers. The rapid heat-up means recovery between orders is not a limiting factor during peak service. The rise and fall mechanism gives more flexibility than a fixed-height salamander, particularly where dishes vary significantly in depth or where precise browning is important to the finish.

• Selective element switching reduces energy draw during lower-demand periods
• Rise and fall head adjusts grill-to-food distance for consistent results
• Sub-20-second heat-up supports an on-demand approach to operation
• Touch-responsive controls keep operation clean and straightforward during service
• Three-phase supply supports sustained output under continuous use

Installation requires a three-phase electrical connection, so this model is not suitable for sites with single-phase supply only. At 69kg the unit is substantial and will need adequate counter or shelf support rated for the load. The footprint is a practical fit for most pass or hot line positions, though ventilation above and around the unit should be considered during installation planning.

The ST30 is well suited to mid- to high-volume kitchens — restaurants, hotel operations, and contract catering sites — where both output and running cost matter. It will suit operators who want the flexibility of on-demand use rather than leaving a salamander running at full load throughout the shift. For sites with very high throughput or where the salamander is under near-continuous use across multiple sections, it is worth considering whether a higher-output model would be a better fit.

If you are weighing up whether this model suits your service volume or installation setup, our team is happy to talk it through before you commit.

The Giorik Hi Lite SH40 is a rise and fall electric salamander grill designed for commercial kitchen use. The adjustable grill head moves up and down to control the distance between the heat source and the food, giving chefs direct, practical control over cooking intensity without adjusting power settings. It accommodates a full 1/1 GN shelf, making it suitable for grilling, finishing, and glazing across a range of menu items in a single pass.

Where this unit stands out in service is its heat-up speed. Reaching operating temperature within seconds of being switched on means it can be brought into use quickly during a busy service rather than being left running continuously between covers. This also reduces the amount of residual heat being expelled into the kitchen environment over the course of a shift, which is a practical consideration in tighter or warmer kitchen spaces. Recovery between successive loads is similarly quick, keeping throughput consistent during peak periods.

From an operational standpoint, the rise and fall mechanism offers a level of versatility that a fixed-height salamander does not. Key practical advantages include:

• Variable grill height for precise heat control without changing power output
• Fast heat-up reduces idle running time and associated energy draw
• Full 1/1 GN capacity handles larger batches or standard-sized trays directly
• Three-phase supply keeps current draw balanced across phases
• Compact footprint relative to its grilling capacity

Installation requires a three-phase electrical supply, and at 80.5kg this is a substantial piece of equipment that will need appropriate bench support or a purpose-built stand. The unit's depth and height should be assessed against available overhead clearance, particularly if it is to be wall-mounted or positioned beneath extraction canopies with limited headroom. Ventilation requirements should be confirmed with your extraction installer before fitting.

This salamander is well suited to mid- to high-volume operations — hotel kitchens, busy restaurant brigades, and contract catering environments where speed of finish and consistent heat output matter during service. It is less likely to be the right choice for lower-volume sites where a single-phase unit would suffice and be simpler to install. For very high-throughput operations running continuous back-to-back covers, it is worth discussing whether a heavier-duty configuration would be more appropriate.

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

The Giorik SH30 is a rise and fall electric salamander grill designed for professional kitchen environments where consistent, controllable overhead heat is a daily requirement. The height-adjustable head allows operators to bring the heat source closer to or further from the food, giving direct control over browning, glazing, and finishing without relying on oven position alone. It operates on a three-phase supply and accepts a full 1/1 GN tray, making it a practical fit for mainstream production kitchens.

One of the more notable operational characteristics of this unit is its rapid heat-up time. Reaching working temperature within seconds rather than minutes means it can be brought into service quickly during a busy pass, without the sustained energy draw of a grill left running on standby throughout service. This also reduces the volume of residual heat being expelled into the kitchen environment — a genuine consideration in smaller or enclosed kitchen spaces.

In practical terms, the rise and fall mechanism earns its place in kitchens where the grill is used across a range of tasks — finishing steaks, browning gratins, glazing fish, or toasting open sandwiches — where a fixed-height element would require workarounds. The adjustability makes it more versatile than a static overhead grill without adding operational complexity.

• Rapid heat-up reduces unnecessary standby energy consumption
• Adjustable head height suits a wide range of grilling and finishing tasks
• Full 1/1 GN capacity aligns with standard kitchen tray sizes
• Three-phase operation delivers consistent, stable power through service
• Compact footprint relative to output, suitable for counter or shelf mounting

Installation requires a three-phase electrical supply, which should be confirmed with your electrician before ordering. At 69kg, the unit will need adequate structural support if shelf-mounted, and adequate clearance above and around it for safe operation and cleaning access. It is not suited to single-phase sites without rewiring.

The SH30 is well suited to mid-sized restaurants, hotel kitchens, and pub operations where the grill sees regular but not continuous use across a standard service. For very high-volume sites running the salamander constantly through extended shifts, it is worth discussing whether a heavier-duty specification would be more appropriate for the workload.

If you are unsure whether this model fits your setup — particularly around electrical supply, mounting, or throughput requirements — our team is happy to talk it through before you commit to an order.

The Giorik SH20 is a rise and fall electric salamander grill designed for commercial kitchen use. The adjustable head allows operators to raise or lower the grill element to control heat intensity without adjusting power settings, which is a practical advantage when finishing dishes to order or holding product at temperature between service periods. It accepts 2/3 GN capacity, making it a compact option for kitchens with limited overhead or counter space.

In service, the SH20's 3kW element reaches working temperature extremely quickly, which matters in kitchens where the salamander is not left on continuously throughout the day. Rapid heat-up reduces the energy wasted during standby and limits the volume of residual heat expelled into the kitchen — a consideration that is often underestimated in smaller or less well-ventilated kitchens. Recovery between passes is consistent, supporting steady throughput during busy service periods.

From an operational standpoint, the rise and fall mechanism gives chefs direct control over browning and finishing without the guesswork that comes from fixed-height units. Key practical benefits include:

• Adjustable head height for precise control over browning and finishing
• Fast heat-up reduces energy use and unnecessary kitchen heat load
• Compact 2/3 GN footprint suits tighter counter or pass configurations
• Single-phase connection keeps installation straightforward in most sites
• Simple construction with minimal components to maintain

Installation is single phase, which simplifies the electrical requirements for most commercial premises. The unit weighs 40kg, so wall or shelf mounting should be assessed for structural suitability before installation. Ventilation above and around the unit should be adequate — the manufacturer's clearance guidelines should be followed, particularly in enclosed overhead positions.

The SH20 is well suited to small to medium kitchens, cafés, bistros, and pub operations where a capable, energy-conscious salamander is needed without the footprint or power demands of a full-width unit. For sites with higher throughput or larger GN requirements, a heavier-duty or wider model would be worth considering.

If you are unsure whether this unit fits your pass layout or service volume, our team is happy to talk through the options with you.