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 zones — upper and lower plates on each side — allowing operators to cook two different products simultaneously at different temperatures. It is practical 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 zone can be running panini while the other handles chicken or fish, without either suffering. The flat plate configuration produces consistent contact across the cooking surface, which matters for even browning and predictable cook times during a lunch service. The counterbalanced top plate maintains even pressure across varying food thicknesses automatically, so results stay consistent without constant manual adjustment. A built-in drip tray channels fat away from the cooking surface, keeping plates cleaner mid-service and reducing the need to stop and wipe down between orders.

• Two independently controlled zones for simultaneous multi-item cooking
• Counterbalanced top plate maintains even pressure across different food thicknesses
• Flat upper and lower plates deliver consistent contact and even browning
• Built-in drip tray reduces fat accumulation during service
• 430 stainless steel construction supports straightforward daily cleaning

Installation is straightforward — this is a plug-in countertop unit requiring a suitable mains supply and no specialist fitting work. It runs on a single-phase supply and needs little more than adequate bench space and reasonable clearance above the unit. At 28.5kg it is manageable on a counter, though it is not a piece of equipment you would move routinely once positioned. Contact grills do produce steam and smoke during operation, so some form of overhead extraction is advisable even in lighter-use environments.

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 — operations producing significant volumes of grilled product throughout a full service period may find a heavier-duty unit with greater plate capacity more appropriate. For very occasional or single-item use, a single-zone model may cost less to run and suit the workload better.

If you are weighing this up against your service pattern or want to check it suits your kitchen setup, we are glad to have that conversation before you order.