Roller Grill 400 CFG LPG Gas Crêpe Machine
Product Description
The Roller Grill 400 CFG is a gas-fired crêpe machine powered by LPG, built around a 400mm diameter cast iron cooking plate. It requires no electrical connection, has straightforward controls,...
Specifications
- Cooking surface (area)
- 400mm
- External depth (mm)
- 400
- External height (mm)
- 160
- External width (mm)
- 400
Product Description
The Roller Grill 400 CFG is a gas-fired crêpe machine powered by LPG, built around a 400mm diameter cast iron cooking plate. It requires no electrical connection, has straightforward controls, and is designed to produce consistent crêpes, pancakes, blinis, and similar batters across a range of catering settings.
The cast iron plate is hard enamelled and treated to resist sticking — an important quality when working at pace with thin batters. Cast iron distributes and retains heat well across the cooking surface, which reduces the risk of hot spots that cause uneven browning or tearing. Running on LPG makes the machine genuinely portable, suitable for locations where a mains electrical supply is unavailable or impractical.
In practice, the 400 CFG suits settings where throughput is moderate rather than continuous. It handles a live-cooking dessert station, a market stall, or an event catering setup comfortably, but it is not designed for a dedicated crêpe counter running at heavy volume all day. Operators should be realistic about output expectations at this plate size and power level.
- Mobile catering units, food trucks, and market stalls
- Café and restaurant dessert or theatre-cooking stations
- Event catering, pop-ups, and hospitality activations
- Schools, leisure sites, and community kitchens with occasional crêpe service
Because it runs on LPG, an appropriate gas supply and regulator must be in place before use. The machine should always be operated in a well-ventilated area, and any semi-permanent installation in a commercial kitchen should be reviewed against local gas safety regulations.
If you are unsure whether this model suits your service volume, or whether a larger plate or an electric alternative would be a better fit, we are happy to talk it through before you commit.
Key Features
- 400mm hard-enamelled cast iron plate resists sticking during busy service
- LPG-powered operation requires no mains electrical connection
- Even heat retention across the full cooking surface reduces hot spots
- Straightforward controls allow operation by front-of-house staff
- Compact footprint suits mobile units, counters, and event setups
Operational Benefits
- Portable LPG supply makes deployment practical in off-grid locations
- Consistent heat distribution produces evenly cooked crêpes with less waste
- Minimal training required keeps staffing flexible during events or service
- No electrical installation needed reduces setup time and cost on-site
- Compact design fits comfortably into tight catering or market stall layouts
Specifications
- Cooking surface (area)
- 400mm
- External depth (mm)
- 400
- External height (mm)
- 160
- External width (mm)
- 400
- Power type
- LPG
- Temperature range (deg c)
- 50-320
- Weight (kg)
- 18
Frequently Asked Questions
- The 400 CFG is well suited to moderate throughput — a café dessert station, event catering, or a busy market stall. It is not designed for a dedicated crêpe counter running at heavy, sustained volume throughout a full service day. Operators expecting that level of output should consider a larger or more powerful model.
- The machine runs on LPG and requires an appropriate gas cylinder, regulator, and connecting hose to be in place before use. It must be operated in a well-ventilated area, and any semi-permanent installation in a commercial kitchen should be checked against current gas safety regulations and, where applicable, inspected by a Gas Safe registered engineer.
- Yes — the flat cast iron plate is practical for pancakes, blinis, and other thin or poured batters. It can also be used for griddling flatbreads or similar items, though its primary design is around crêpe-style cooking at moderate service volume.