Roller Grill

The Roller Grill SEM 800 B is a compact electric salamander built around a sliding mechanism that moves the food tray closer to or further from the heating elements. This gives the operator direct, physical control over heat intensity without adjusting any temperature setting — a practical advantage when moving quickly between different tasks during a live service. The unit uses Incolog metal heating elements arranged across two zones, which allows it to function either as a conventional overhead salamander or, when both zones are engaged, as a contact-style grill.

In a working kitchen, the SEM 800 B handles the finishing and light-grill tasks that keep a section moving: browning and glazing dishes, melting cheese, toasting sandwiches and flatbreads, and reheating prepared items to order. Heat-up time is short, which means the unit can be brought into use quickly and respond to fluctuating demand without creating a bottleneck at the pass. It is not designed for continuous high-volume char-grilling, but within its intended scope it performs reliably.

Practical operational advantages include:

• Sliding mechanism offers instant heat adjustment without touching controls
• Dual heating zones allow switching between salamander and contact-grill modes
• Fast heat-up time supports rapid deployment at the start of or during service
• Compact counter footprint suits tight pass positions and prep areas
• Incolog elements are built to withstand regular commercial use

As an electric unit, the SEM 800 B requires a suitable power supply and a clear counter position with adequate overhead clearance given the open-element design. No gas connection is needed, but positioning near existing ventilation is advisable, and local environmental health guidance should inform the final placement decision.

This unit is well suited to cafés, sandwich bars, hotel pass areas, and lighter-service restaurant sections that need a fast, versatile finishing grill in a compact footprint. Operations running heavier continuous covers may find a more substantial dedicated salamander better matched to their throughput.

If you are unsure whether this unit fits your service style or kitchen layout, our team is happy to talk it through with you before you commit.

The Roller Grill SEM800 PDS is a countertop salamander grill with a sliding mechanism that allows operators to adjust the distance between the food and the heat source. It uses vitro-ceramic infrared elements arranged across two heating zones and can be run with the top elements only — replicating conventional overhead salamander use — or with both top and bottom elements active, delivering radiant heat from both sides for faster, more even results. That combination of adjustability and dual-zone heating in a compact footprint makes it a practical option for sites where counter space is limited but menu flexibility matters.

The infrared elements reach working temperature quickly, which is useful when starting from cold or recovering between batches during a busy service period. The unit handles toasting, finishing, reheating, and light grilling across items such as sandwiches, croque-monsieurs, quiches, and pizza slices without difficulty. It is not designed for sustained high-volume production, but within its intended range it performs consistently and reliably.

• Dual heating zones give flexibility across different menu items and cooking methods
• Top-only mode suits finishing and glazing without the full intensity of both elements
• Fast heat-up reduces idle time at the start of service or between batches
• Sliding mechanism allows precise control over browning and finishing intensity
• Infrared elements deliver consistent radiant heat with no exposed flame

Installation is straightforward. The unit is electric and requires a suitable power supply with adequate counter space and clearance around and above it for safe ventilation. As with any overhead grill, it should sit within your existing extraction canopy coverage — if that is not currently the case, extraction provision will need to be addressed before the unit goes into service. This is worth confirming early if you are fitting it into an existing kitchen layout.

The SEM800 PDS is well suited to cafés, sandwich bars, snack bars, hotel food service operations, and secondary finishing stations in larger kitchens. It is not the right choice for sites running continuous high-output grilling; for those environments, a heavier-duty unit with greater throughput capacity would be a more appropriate long-term investment.

If you would like to talk through whether this unit fits your service style and kitchen setup, the team is happy to go through it with you before you commit.

The Roller Grill SEF 800 B is a fixed overhead electric salamander grill designed for finishing, browning, glazing, and gratiné work during service. With an 800mm wide grilling surface and two independently controlled cooking zones, it is sized for the kind of finishing throughput that smaller single-zone units cannot comfortably sustain. This is finishing equipment rather than a primary cooking appliance, and that distinction matters — a salamander earns its place on a service line precisely because it handles volume at the pass without pulling focus from the main cooking suite.

The two separate heating zones allow a brigade to run different heat intensities at the same time, which is practical when orders vary across a service. Finishing a steak whilst melting cheese on a separate dish simultaneously is a routine demand on a busy pass, and the dual-zone layout handles this without compromise. A four-position adjustable rack gives further control over browning intensity without the need to adjust element settings mid-service, keeping workflow clean during peak periods. Incoloy-sheathed elements are a sound choice for sustained commercial use — they hold up under continuous cycling and deliver consistent, even heat.

Practical operational benefits include:

• Two independent zones run simultaneously at different heat levels
• Four rack positions adjust browning intensity without changing element settings
• 800mm surface width handles multiple covers or larger items together
• Incoloy elements deliver consistent heat under continuous service conditions
• Fast heat-up keeps the unit ready when service demand arrives

The SEF 800 B is supplied as three phase as standard but can be converted to single phase — confirm your supply at the point of order. As a fixed unit, it requires adequate overhead clearance, an appropriate electrical connection, and either wall-mounting or a purpose-built shelf above the cooking suite. These are straightforward requirements, but worth confirming before the unit arrives on site.

This salamander suits mid-to-high volume operations well — restaurants, hotel kitchens, pub operations, and contract catering sites where finishing throughput during service is a genuine priority. The 800mm width positions it firmly as a full-brigade tool rather than a unit for compact single-section kitchens. For sites running multiple sections or very high finishing volumes, a heavier-duty or wider model may be worth considering.

If you would like to talk through whether this unit suits your kitchen layout or electrical supply before committing to an order, we are happy to help you work through it.

The Roller Grill SEF 800 Q is a fixed overhead electric salamander grill with an 800mm wide grilling surface. It uses infrared quartz tube elements to generate intense, direct heat — making it well suited to grilling, browning, glazing, and finishing a wide range of dishes including gratins, toast, soups, and pizza. Unlike conventional resistance element salamanders, the quartz tubes reach working temperature almost immediately, removing any practical need for extended pre-heating before service.

In a busy kitchen, that rapid heat-up characteristic makes a meaningful difference. During peak service the SEF 800 Q can be called upon repeatedly without significant recovery delay, helping maintain consistent throughput when orders are stacking up. The 800mm grilling surface is well suited to kitchens handling real volume — restaurants, hotel kitchens, and contract catering operations where a narrower unit would quickly become a bottleneck. Two independently controlled cooking zones allow the grill to serve different tasks simultaneously, or to run one zone during quieter periods to avoid unnecessary energy use.

The rack operates across four height positions, giving operators direct control over heat intensity relative to the food below. Delicate finishing work can be handled at greater distance from the elements; items requiring a strong colour or crust can be brought closer. That adjustability reduces the risk of overcooking during a fast-moving service.

• Infrared quartz elements reach working temperature almost immediately — no pre-heat wait
• Two independent zones allow simultaneous grilling of different menu items
• Four rack height positions give precise control over browning and finishing intensity
• 800mm grilling width supports high-volume throughput without becoming a bottleneck
• Independent zone control reduces energy use during quieter service periods

The SEF 800 Q is supplied as standard on three-phase power, with a single-phase conversion option available. This is an important consideration before ordering — three-phase supply is common in larger commercial kitchen installations but may not be present in smaller or older premises. It is worth confirming your available electrical supply before proceeding, particularly if the unit is being added to an existing bank of equipment sharing a circuit. As a fixed rather than wall-mounted unit, adequate overhead clearance and a planned position on or above the cooking line are also worth confirming at the outset.

This salamander is best suited to kitchens running consistent, meaningful volume where finishing speed and grilling output are operationally important — restaurant kitchens, hotel food and beverage operations, and contract catering environments are the most common applications. It is a more capable unit than a compact single-zone salamander, and sized accordingly. Smaller or lighter-use sites may find a narrower model a more proportionate fit, while very high-throughput operations running multiple grilling stations may want to consider a heavier-duty option.

If you would like to talk through whether the SEF 800 Q suits your kitchen's output and electrical setup, our team is happy to help before you commit to a decision.

The Roller Grill BAR 1000 is a compact electric snack grill that uses infrared quartz elements to toast, grill and reheat counter snacks — sandwiches, toasted wraps, croque-monsieur, quiche slices, pizza portions and similar fare. It can operate with both top and bottom elements active for fast two-sided grilling, or with the top element only for a conventional salamander-style finish. A 30-second heat-up time means it is ready for service quickly, and a 15-minute countdown timer with a constant-on override keeps operation straightforward without adding complexity for staff.

The BAR 1000 is built for consistent, moderate-volume snack production rather than continuous high-throughput cooking. It handles steady lunchtime demand well — the kind of service typical in cafés, delis, hotel lounges and smaller food-to-go operations. The infrared quartz technology produces clean radiant heat with noticeably low smoke and odour output, which makes it genuinely practical in front-of-house or customer-facing counter settings where ambient comfort matters.

• Independent top and bottom element controls allow flexible cooking modes
• Low smoke and odour output — well suited to open or customer-facing counters
• Fast 30-second ready time reduces idle energy use between service periods
• Compact footprint sits comfortably on counters with limited space
• Simple timer controls that require minimal staff training

The BAR 1000 is a plug-in electric unit and does not require a fixed electrical connection in most cases, though it is worth confirming your counter supply is adequate before positioning it permanently. No gas or water connections are needed. Allow adequate clearance above the unit during operation, and note that it is not designed for installation directly beneath a ventilation canopy requiring forced extraction.

This grill is best suited to cafés, hotel bars, deli counters and similar operations where grilled snacks are part of a broader menu rather than a primary cooking line. For sites with heavier or continuous snack output, a larger and more robust unit is likely to be a better fit. Equally, operations that only need occasional reheating may find a simpler contact grill sufficient.

If you are weighing up whether the BAR 1000 suits your service style or counter layout, the team is happy to talk it through with you.

The Roller Grill BAR 2000 is a compact countertop snack grill that uses infrared quartz elements to cook from both above and below simultaneously. It is designed for toasting, grilling and reheating light snacks — sandwiches, paninis, pizza slices, quiche, croque-monsieur and similar items. The top and bottom elements operate independently, allowing the unit to work as a contact-style grill with both elements active, or as a top-heat-only salamander when the bottom element is not needed.

The quartz elements reach operating temperature quickly, which suits venues where the grill sees intermittent rather than continuous use throughout the day. Infrared radiant heat keeps smoke and odour notably low during cooking — a meaningful practical consideration for front-of-house placements, open counters, or service areas without dedicated extraction overhead. A 15-minute timer with a continuous override gives staff straightforward control without needing to monitor closely during a busy period.

Key practical advantages for operators include:

• Fast heat-up reduces idle energy use between service periods
• Independent top and bottom element control for flexible cooking modes
• Low smoke and odour output suits front-of-house and open-plan placement
• Compact footprint fits into tight countertop layouts
• Simple timer controls keep staff training requirements minimal

Installation is straightforward — the BAR 2000 is electric and requires only a suitable countertop power supply. Even with reduced smoke output, it is worth confirming that the intended location has adequate ventilation, particularly in enclosed or low-ceiling areas. For sites running sustained high-volume snack service across a full trading day, a heavier-duty or larger-capacity unit is likely the more practical choice.

The BAR 2000 is well suited to cafés, hotel bars, small bistros, delis and snack counters where counter space is at a premium and service demands are moderate rather than continuous. If you are unsure whether it is the right fit for your operation, we are happy to talk it through.

The Roller Grill TS 1270 is a countertop salamander toaster designed for commercial kitchens that need a reliable finishing and toasting solution without the footprint of a full overhead salamander. Rather than an open-rack design, it operates as an enclosed unit with a lidded tray, using six infrared quartz tubes arranged in two independently selectable banks. Operators can run all six tubes for maximum output or select a single bank for lighter finishing work, which gives useful control over heat application without overcooking delicate items. The unit handles browning, glazing, grilling, defrosting, and toasting across a single GN 1/1 pan.

One of the more practical aspects of this unit is that it requires no preheating, making it genuinely responsive when service picks up unexpectedly. The quartz tubes operate without producing smoke or odour, which offers more flexibility on placement — particularly relevant in open kitchens or front-of-house settings where a conventional grill would cause problems. A built-in timer supports timed service, and a lock position allows continuous operation across extended periods.

From an operational standpoint, the key practical advantages include:

• No preheating required — ready immediately when demand increases
• Two independently selectable tube banks for precise heat control
• Enclosed tray design focuses heat and reduces ambient heat spread
• Removable back panel for straightforward cleaning and maintenance access
• Timer with continuous-use lock for sustained service periods

As an electric countertop unit, installation is straightforward — a suitable power supply and reasonable ventilation in the immediate area are the primary requirements. The absence of smoke and odour provides more placement flexibility than a gas equivalent. It is worth being clear that this unit is not intended as a primary cooking station for high-volume grilling; it is best understood as a finishing and toasting tool. Sites with heavier throughput or a requirement for full open-rack salamander capacity may find a higher-output model more appropriate.

This unit suits cafés, hotel kitchens, smaller restaurants, and hospitality operations where fast finishing, toast service, or light glazing is needed without committing significant counter space or electrical infrastructure. It is also a sensible option for front-of-house positions where clean, odour-free operation is a practical requirement.

If you are unsure whether this fits your service style or kitchen layout, our team is happy to talk it through with you before you commit.

The Roller Grill TS 3270 is a dual-level salamander toaster that combines quartz infrared tube heating with an enclosed upper chamber. Unlike a conventional open salamander, the two levels operate independently — three quartz tubes per level — allowing the unit to handle open grilling, glazing, browning, and defrosting on the lower level while the enclosed top section functions more like a contact toaster for bread, buns, and similar items. Because quartz infrared heating produces no smoke or odours, the unit integrates cleanly into front-of-house, semi-open, and counter-top settings where a conventional grill would be impractical.

In service, the instant-on nature of quartz infrared is a genuine operational advantage. There is no warm-up period, and operators can select only the tubes they need rather than running full output during quieter periods. A 15-minute timer with a continuous-run lock position means the unit can stay active across a full service without requiring manual resets — a practical detail during a sustained lunchtime or dinner push.

• No preheating required — unit is ready immediately at the start of service
• Independent level control reduces energy draw during quieter periods
• Enclosed top chamber adds contact-toasting capability alongside open grilling
• Quartz infrared operation produces no smoke or odours — suited to open and semi-open settings
• Removable back panel provides straightforward access for routine servicing

Installation requires some planning. The unit is supplied as three-phase as standard and can be converted to single-phase — confirm your site supply before ordering, as the conversion is easier to arrange prior to despatch. GN pans are not included. The compact footprint suits tighter pass arrangements where a full open-grill salamander would be difficult to accommodate.

The TS 3270 is well suited to cafés, hotel restaurants, bar kitchens, and catering operations where pass flexibility and instant readiness across different tasks matter. It is not primarily a high-throughput single-item grill; sites running very high volumes of one grilled item may find a heavier-duty open salamander with greater surface area a more practical fit. For mixed-task passes where the team needs to grill, glaze, brown, and toast without routing items through separate equipment, this unit handles that range reliably.

If you want to talk through whether the TS 3270 works for your pass layout, power supply, or service style, the team is happy to go through the details with you before you order.

The Roller Grill PSF 400E is a single-zone electric countertop griddle with a smooth cast iron cooking plate. It is a straightforward unit built for daily commercial service — commonly found in cafés, sandwich bars, breakfast venues, and small restaurant kitchens where a dependable griddle is needed without unnecessary complexity.

Cast iron is a well-regarded plate material in commercial cooking for a practical reason: it retains heat effectively. When cold product is loaded onto the plate, temperature recovery is more stable than with thinner plate materials, which helps maintain consistent cooking results through a busy service. Incoloy heating elements distribute heat evenly across the surface, reducing the risk of hot or cold spots during high-turnover periods. Raised side and rear walls help contain food and retain heat around the cooking area — a detail that proves useful when working at pace.

From a day-to-day operational standpoint, the PSF 400E offers a number of practical advantages:

• Even heat retention across the cast iron plate during sustained service
• Single heating zone keeps temperature management simple
• Incoloy elements suited to regular, durable commercial use
• Front drainage tray makes end-of-service cleaning straightforward
• Compact countertop footprint works well in tighter prep spaces

As an electric countertop unit, the installation requirements are minimal. There is no gas connection required, and no extraction ducting is needed as a matter of course, though positioning near appropriate ventilation is sensible in enclosed kitchens. The unit should sit on a stable, heat-resistant surface with access to a suitable electrical supply. The front drainage tray allows grease to be cleared without moving the unit between services.

The PSF 400E is well suited to moderate-throughput operations — cafés, small restaurants, catering units, and breakfast venues running a manageable daily cover count. It is not designed for continuous high-volume output across a large operation; kitchens with heavier demands would benefit from a larger cooking surface or a multi-zone model.

If you are weighing up whether this unit is the right match for your service volume and kitchen setup, we are happy to talk it through.

The Roller Grill PSF 600E is a countertop electric griddle built around a smooth cast iron cooking plate. It is a single-zone unit designed for steady-volume cooking of breakfast items, burgers, sausages, bacon, and eggs in commercial kitchen environments.

Cast iron behaves differently to thinner mild steel plate. It takes longer to reach working temperature, but once there it holds heat consistently and recovers well between batches. That thermal stability is its main operational strength — the plate surface stays at a predictable temperature throughout a sustained service period, which matters when you are turning out a steady stream of cooked-to-order items and cannot afford uneven results. It is not the right choice for rapid high-throughput cooking where speed of initial heat-up is a priority.

Day-to-day, the PSF 600E offers a number of practical advantages:

• Consistent plate temperature for reliable, repeatable results across batches
• Raised side and rear walls to keep food contained during service
• Front drainage tray for straightforward fat collection and end-of-shift cleaning
• Single-zone controls with a power-on indicator — minimal staff training required
• Compact footprint suited to kitchens where worktop space is limited

This is a countertop unit requiring an electrical supply only — no gas or water connection is needed. It should be positioned on a stable, heat-resistant surface with adequate clearance on all sides. As with any commercial electric appliance, it is worth confirming your kitchen's available electrical capacity before purchasing, and installation should comply with current regulations.

The PSF 600E is well suited to cafés, sandwich bars, small restaurants, and hospitality operations running moderate breakfast or grill service. It is not designed for continuous high-volume output or for kitchens that need independently controlled cooking zones. For busier operations or extended grill service, a higher-capacity unit would be a more appropriate fit.

If you are unsure whether this griddle matches your service pattern and kitchen setup, the team is happy to talk it through before you commit to an order.

The Roller Grill PSF 400G is a gas-fired flat griddle built around a cast iron cooking plate. Cast iron is a well-established material choice for griddles precisely because it retains and distributes heat evenly across the surface, reducing the hot and cold spots that cause inconsistent cooking results during a busy service. It suits operators working through a steady throughput of breakfast items, burgers, sausages, and similar fare where a stable plate temperature matters from the first cover to the last.

The six-point star burner arrangement is designed to support even heat distribution across the plate, which is particularly valuable with cast iron — the material performs best when it can hold a consistent temperature under repeated loading. When the plate is heavily loaded during a peak period, cast iron's thermal mass helps maintain cooking times rather than allowing the surface to drop sharply and recover slowly. This is a practical unit for light to moderate volume kitchens rather than a high-output griddle built for the fastest-paced operations.

Features that support day-to-day service include:

• Integral raised walls to sides and rear, keeping food contained on the cooking surface
• Front drainage tray to collect fat and cooking juices, simplifying end-of-service cleaning
• Piezo ignition for straightforward lighting without a separate igniter
• Supplied configured for LPG, with natural gas conversion jets included as standard

The unit arrives ready for LPG use. If your kitchen runs on natural gas, the conversion jets are included, but the changeover should be carried out by a Gas Safe registered engineer. Position the griddle with appropriate clearance from combustible surfaces in line with current regulations, and ensure your extraction provision is adequate for an open-flame appliance of this type.

The PSF 400G is well suited to cafés handling breakfast covers, pub kitchens running lunchtime grills, and catering operations that need a reliable griddle without committing to a larger footprint. For sites with higher service volumes or a need for a wider cooking surface, a heavier-duty model in a larger format is worth considering.

If you are unsure whether this griddle matches your service style and kitchen setup, the team is happy to talk it through before you order.

The Roller Grill PSF 600G is a gas-fired flat griddle built around a cast iron cooking plate. Cast iron is a practical choice for this type of equipment — it retains heat well and distributes it evenly across the surface, which matters when cooking items like burgers, bacon, sausages, and eggs that depend on consistent contact temperature throughout service.

The plate is divided into two independently controlled heating zones, each with its own burner control. In practice, this allows you to run different temperatures across the plate simultaneously — useful when your menu calls for cooking several different items at once, or when you want to hold one section at a lower temperature as a resting zone during a busy service. The burners beneath the plate are designed to deliver consistent heat without creating concentrated hot spots, which helps maintain even results when cooking to order under pressure.

From an operational standpoint, the cast iron construction offers several practical advantages over thinner steel plate alternatives:

• Strong heat retention during sustained service without temperature drop-off
• Integral side and rear walls help contain food and reduce spillage into the burner area
• Front drainage channel simplifies grease collection during and after service
• Supplied ready for LPG use, with natural gas jets included for conversion flexibility
• Robust build suited to regular daily use in a working kitchen

As a gas appliance, the PSF 600G requires a suitable gas supply and must be installed by a Gas Safe registered engineer. It should be positioned beneath an adequate extraction canopy. The cast iron plate adds meaningful weight to the unit, so bench load capacity and access routes are worth considering before installation.

This griddle is well suited to cafés, sandwich bars, pub kitchens, and smaller restaurant operations where griddle cooking is a regular part of the menu and service volumes are steady rather than very high. For kitchens running extended service periods with particularly high throughput demands, a heavier-duty or larger format griddle may be worth considering.

If you are weighing up whether this griddle suits your kitchen layout or service pattern, the team is happy to talk it through.

The Roller Grill PSR 400E is a compact countertop electric griddle built around a solid steel cooking plate. It is designed for direct-heat cooking of short-order items — burgers, bacon, sausages, eggs, and similar — in a commercial setting. A single heating zone keeps operation straightforward, which suits kitchens where simplicity and day-to-day reliability matter more than multi-zone temperature control.

The steel plate delivers consistent, even heat transfer across the cooking surface. Incoloy heating elements distribute heat evenly, reducing the likelihood of cold spots that can slow output or produce uneven results during a busy breakfast or lunch service. Welded steel walls to the rear and sides of the plate help contain food on the cooking surface and retain heat around the working area, which supports steady throughput during continuous use.

From an operational standpoint, the PSR 400E offers several practical advantages:

• Even heat distribution across the steel plate supports consistent results throughout service
• Welded rear and side walls keep food contained and help hold cooking heat
• Front-opening grease drainage drawer simplifies daily cleaning and grease removal
• Single heating zone reduces complexity and keeps staff training straightforward
• Compact footprint suits countertop deployment where worktop space is at a premium

Being electric, the unit requires no gas supply or flue connection, which can simplify installation considerably where gas infrastructure is limited or absent. It should be positioned on a stable, heat-resistant surface with adequate clearance on all sides. Ventilation above the cooking area remains important even with electric equipment, particularly in enclosed or poorly ventilated kitchens.

The PSR 400E is well suited to cafés, snack bars, hotel breakfast services, and similar operations managing moderate volumes of grilled items. It is a single-zone unit, so kitchens running high throughput or requiring separate temperature zones across a wider cooking surface may find a larger or multi-zone model a better fit for their needs.

If you would like to talk through whether this griddle suits your service volume and kitchen setup, the team is happy to help.

The Roller Grill PSR 600E is a counter-top electric griddle built around a solid steel cooking plate. It is designed for straightforward flat-plate cooking — burgers, bacon, sausages, eggs, and similar short-order items — delivering consistent, even heat across the surface without the complexity of a larger or gas-fired unit.

In a working kitchen, the PSR 600E is a practical choice for light to moderate service volumes. The two independent heating zones give operators a useful degree of flexibility during a shift: one zone can be held at a lower temperature or switched off entirely during quieter periods, which helps keep running costs in check without fully cooling the plate. Incoloy heating elements support even heat distribution across the surface, reducing the risk of cold spots that slow service or produce inconsistent results. The welded upstands on the sides and rear help contain food and limit spillage straying onto the unit body.

From a day-to-day operational standpoint, the steel plate cleans down readily between services. Features that translate directly into operational value include:

• Two independently controlled heating zones for flexible temperature management across the plate
• Incoloy elements promote even heat distribution, reducing cold spots during service
• Welded side and rear upstands contain food and reduce mess on the surrounding counter
• Front-access grease drawer simplifies grease disposal and routine cleaning
• Indicator light confirms active power status at a glance

As an electric unit, installation is relatively straightforward, though it is worth confirming your counter circuit is adequate for the load before positioning the unit permanently. The PSR 600E is not designed for high-volume continuous service — operations running sustained throughput across a long service period would be better served by a heavier-duty model with a thicker plate and greater output.

This griddle is well suited to cafés, snack bars, small diners, and secondary cooking stations where reliable flat-plate cooking is needed without the footprint or output of a full commercial range. If you are weighing up whether the plate size and output suit your service pattern, or fitting this into an existing counter run, the team is happy to talk it through.

The Roller Grill PSR 400G is a gas-fired flat plate griddle built around a 10mm thick steel cooking surface. It is designed for straightforward, reliable performance on short-order grilled items — burgers, bacon, sausages, eggs, and similar fare. The unit ships ready for LPG use, with natural gas jets included for sites connected to a mains supply, making it practical across a range of site types without additional conversion kits.

In service, the steel plate delivers consistent direct heat transfer across the cooking surface. Six-point star burners distribute heat evenly beneath the plate, which helps reduce the cold spots that lead to uneven results during a busy period. A single heating zone keeps operation simple and consistent, which suits kitchens where the griddle handles one part of a broader cooking setup rather than running continuously as the primary workhorse. The welded steel upstand on the sides and rear contains food on the plate and limits spillage onto the surrounding worktop, while the front-mounted drainage drawer makes grease removal straightforward between or after service.

For operators thinking about day-to-day practicalities, the PSR 400G offers several useful characteristics:

• Piezo push-button ignition — no matches or separate ignitor required
• Steel plate retains heat well during moderate throughput
• Welded upstand reduces mess and supports light food holding at the plate edge
• Front drainage drawer simplifies end-of-service cleaning
• Dual-gas compatibility suits a wide range of site supply arrangements

This griddle is well suited to smaller operations — cafés, snack bars, food-to-go units, and lighter restaurant kitchens where grilling forms part of a broader cooking arrangement. It is not designed for sustained high-volume throughput across a long service period; sites running large quantities of grilled food continuously would be better served by a heavier-duty unit with multiple independent heating zones and a thicker plate.

If you would like to talk through whether the PSR 400G is the right fit for your setup or gas supply, the team is happy to help before you commit.

The Roller Grill PSR 900E is a heavy-duty electric griddle built around a thick steel cooking plate. That plate thickness is deliberate — steel at this gauge retains heat effectively and provides a stable, even cooking surface capable of handling continuous throughput without significant temperature drop between batches. It is a straightforward piece of equipment designed to do one job well: cook high volumes of griddled food reliably and consistently across a busy service period.

In a working kitchen, the PSR 900E performs well in burger bars, café counters, hotel breakfast operations, and any service where plate recovery and throughput consistency matter. Three independent heating zones allow operators to run different temperatures across the cooking surface simultaneously — useful when managing mixed orders, or holding finished product at one end while cooking fresh items at the other. Incoloy heating elements distribute heat evenly across the plate, reducing the risk of hot spots that can cause uneven cooking or localised sticking.

From a practical standpoint, the PSR 900E offers several operational advantages worth noting:

• Three independent zones allow mixed-temperature cooking without additional equipment
• Welded steel upstands on the sides and rear help contain food and reduce spillage during service
• Front-opening grease drainage drawer simplifies cleaning and supports hygiene between services
• Steel plate surface is durable under daily commercial use and straightforward to clean down
• Incoloy elements provide consistent heat distribution across the full cooking surface

Installation requires an appropriate electrical supply. The PSR 900E is configured as three phase as standard but can be set up for single phase — worth confirming before ordering if your kitchen has a single-phase-only supply. Adequate overhead ventilation, via a canopy extraction system or suitable filtration, should be in place above the unit.

This griddle is well matched to sites running medium to high volumes of griddled items as part of a regular menu. For very high-throughput operations — large-scale event catering or high-capacity production kitchens, for example — a larger or more powerful unit may be worth considering. If griddle use is light or occasional, a smaller model would likely serve you better without the associated running costs.

If you would like to talk through whether the PSR 900E is the right fit for your kitchen layout, menu, or electrical supply, our team is happy to help you work through it before you commit.

The Roller Grill PSR 600G is a gas-fired flat plate griddle built around a 10mm thick steel cooking surface. It is designed to handle the steady, repetitive demands of commercial breakfast service, burger operations, sandwich counters, and café environments — anywhere a consistent, controllable cooking surface is needed from the first cover to the last.

Heat is distributed across the plate by six-point star burners, which help reduce the cold spots that can cause uneven cooking and slow throughput during busy service periods. Two independent heating zones give operators the flexibility to run different temperatures across the plate simultaneously — useful when cooking items with different requirements side by side without compromising either.

The 10mm steel plate retains heat well under sustained load, which helps maintain cooking consistency when the plate is in continuous use. Steel plate suits operations where a good surface sear is needed, and where the plate will be in regular, sustained use — seasoning improves performance and builds character over time.

• Dual independent heating zones for simultaneous temperature management
• Six-point star burners reduce uneven heat distribution across the plate
• Welded side and rear walls keep food safely contained on the surface
• Front-opening grease drawer simplifies cleaning between service periods
• Piezo push-button ignition for reliable, straightforward start-up

The unit is supplied configured for LPG as standard, with natural gas jets included for conversion. Gas connection must be carried out by a Gas Safe registered engineer, and you will need to confirm your supply type before installation. Adequate fixed ventilation or extraction above the unit is a prerequisite — a canopy or extraction system should be in place before installation is arranged.

This griddle is well suited to smaller to mid-sized operations with steady but not exceptionally high-volume output. Sites running very high plate turnover across extended service periods may find a heavier-duty or larger-format model better matched to their needs. It is worth considering your peak cover count and average plate dwell time when deciding on the right size.

If you would like to talk through whether the PSR 600G fits your kitchen layout, gas supply, or service pattern, the team is happy to work through the details with you before you commit.

The Roller Grill RG50 is a countertop hot dog roller grill designed for front-of-house use in cafés, snack bars, sports venues, and food-to-go operations. It works by rotating sausages and hot dogs across a set of hard chrome-plated rollers, cooking evenly on all sides while keeping product warm and ready for service throughout the trading day. A simple energy regulator is the only control, which makes the unit straightforward to operate for front-of-house staff at any level.

In a moderate-volume service environment, the RG50 functions reliably as both a cooking and a heat-and-hold unit. The chrome roller surface retains heat consistently and keeps product turning throughout service, reducing the risk of uneven cooking or product sitting static during quieter spells. It is an honest, unfussy unit for sites where hot dogs form part of a broader snack or food-to-go offer rather than the primary volume driver.

From a day-to-day operational standpoint, the unit offers several practical advantages:

• Hard chrome rollers are robust, resist staining, and clean down quickly between service periods
• Manual energy regulator allows staff to reduce heat during quieter trading periods
• Compact countertop footprint positions easily at a serve-over counter or kiosk station
• Product is served directly from the grill, keeping workflow simple and minimising handling

The RG50 runs from a standard 230V socket, so no special electrical supply or installation work is required. Positioning is worth considering — continuous operation generates ambient heat, so placing the unit with reasonable clearance and adequate ventilation in the surrounding area is sensible. This is not a unit suited to high-throughput production environments; operators expecting sustained high output across a full service period would be better served by a larger model with greater roller capacity.

The RG50 is well suited to smaller cafés, convenience stores, leisure and sports venues, and kiosk-style operations where hot dogs are a secondary or occasional menu item. It delivers reliable front-of-house presentation without the footprint or cost of a larger machine.

If you are weighing up whether the RG50 will comfortably handle your expected service volumes, our team is happy to talk it through before you commit.

The Roller Grill RG70 is a countertop hot dog grill built for front-of-house use. Seven rotating chrome-plated rollers cook hot dogs evenly along their full length and hold them at a consistent serving temperature, so product can be served directly from the unit without the need for separate holding equipment.

In a sustained service environment — a sports club bar, leisure centre kiosk, cinema concession, or café offering hot dogs as a secondary line — the RG70 performs reliably without demanding much from the operator. It reaches serving temperature quickly, and the continuous rolling action reduces the risk of cold spots or uneven cooking during a busy spell. The heat-and-hold function keeps product ready without overcooking, which helps manage waste during quieter periods between rushes.

From a practical standpoint, the unit is straightforward to run and maintain:

• Hard chrome-plated rollers are durable and quick to wipe down between services
• Manual controls and an energy regulator keep operation simple for front-of-house staff
• Heat-and-hold functionality reduces product waste during off-peak periods
• Compact footprint suits kiosks, serving counters, and concession stands with limited space

Installation is straightforward — the RG70 is a plug-in electric unit requiring only a standard mains connection. There are no gas lines or water supplies to factor in. It will sit on any stable countertop, and its modest footprint makes it practical where space is at a premium. In enclosed kiosk environments, it is worth ensuring reasonable ventilation around the unit during service.

The RG70 is well suited to low-to-medium volume hot dog operations: concession stands, sports and leisure venues, mobile catering setups, and cafés where hot dogs form part of a broader snack or grab-and-go offering. For sites running a high-volume dedicated hot dog service — festivals, large arenas, or busy food-on-the-move outlets — a unit with a greater number of rollers is likely to be a more appropriate fit.

If you are unsure whether the RG70's capacity matches your expected service volumes, we are happy to talk it through before you commit.

The Roller Grill RG90 is a countertop rolling grill designed for heating and holding hot dogs in front-of-house and food-to-go settings. Nine chrome-plated rollers rotate continuously, distributing heat evenly along the full length of each product and avoiding the flat spots or uneven cooking that static heating surfaces can produce. Two independent heating zones allow operators to run different temperature intensities side by side — useful when handling varying product types or reducing energy draw during quieter periods.

In practice, the RG90 performs well across sustained service periods. The heat-and-hold principle means product can be brought up to temperature and kept ready to serve without deteriorating, which supports consistent throughput when demand arrives in bursts. Recovery after loading a fresh batch is prompt enough for most food-to-go environments, and the chrome roller surface holds up reliably under regular daily use.

Key operational advantages include:

• Dual independent heating zones for flexible temperature management
• Heat-and-hold capability supports fast service without product waste
• Chrome rollers are hard-wearing and straightforward to clean after service
• Manual energy regulator keeps front-of-house operation uncomplicated
• Compact countertop footprint suits kiosks, concession stands, and café counters

The RG90 is a plug-in electric unit, so installation is straightforward — a stable countertop position with access to a suitable power supply is generally all that is required. It is worth confirming available counter space before ordering and ensuring adequate ventilation around the unit during operation. It is not suited to enclosed or restricted positions.

This model is well suited to cafés, sports and leisure venues, convenience retail, event catering, and similar food-to-go operations where hot dogs are a regular menu item. It handles moderate to high service volumes reliably. For sites running very high continuous throughput or needing to hold a considerably larger quantity of product at once, a higher-capacity model from the same range is worth considering.

If you are unsure whether the RG90 is the right fit for your operation, our team is happy to talk it through before you place an order.

The Roller Grill RG110 is a countertop rolling hot dog grill designed for front-of-house use. Hard chrome plated rollers rotate sausages continuously over a heated surface, keeping product evenly cooked and ready to serve throughout the day without requiring constant operator attention. It is a straightforward, self-contained unit with no gas or water connections, which makes it practical for venues where infrastructure is limited.

In a busy service environment the RG110 performs reliably for moderate throughput. Two independent heating zones give operators the flexibility to run different products simultaneously or keep just one zone active during quieter periods, which helps manage energy consumption and reduce product waste. For most café counters, concession kiosks, and leisure venue service points, the recovery rate after restocking is workable. High-footfall events or large stadia running extended peak periods may find a heavier-duty unit better matched to their demands.

Day-to-day, the RG110 offers clear operational advantages:

• Hard chrome roller surfaces are durable and easier to clean than flat plate alternatives
• Dual heating zones allow mixed product lines or reduced-capacity running
• Continuous rotation delivers even heat without manual intervention
• Simple manual controls keep front-of-house operation accessible for all staff
• Compact countertop footprint suits kiosk, concession, and café counter setups

Installation is uncomplicated. The RG110 runs from a standard mains electrical supply and needs only a stable, heat-resistant counter surface with adequate clearance around the unit. There are no gas lines or plumbing requirements to consider.

This grill is well suited to operators who want a reliable, low-maintenance hot dog offering without the complexity of a full heated display cabinet — particularly in school canteens, leisure centres, café counters, and concession kiosks where ease of use and consistent results matter most. For operations with higher product capacity requirements, heavier-duty options are available within the range.

If you're weighing up whether the RG110 suits your service volumes or counter arrangement, the team is glad to talk it through with you.

The Roller Grill CB20 is a compact electric warming cabinet designed specifically to hold hot dog buns at a consistent serving temperature. Its purpose is focused: to ensure buns are warm, soft, and ready the moment a hot dog comes off the grill, without drying out or hardening during service.

In practice, the CB20 earns its place at concession stands, stadium kiosks, leisure venues, and snack bars where hot dogs are served at volume. Having buns pre-warmed and immediately to hand removes a common service bottleneck — operators can fulfil orders continuously without interruption, which matters when queues form quickly at peak times. The gentle, consistent heat keeps buns palatable throughout a full service period rather than leaving them to cool on the counter or deteriorate in an unsuitable environment.

• Maintains bun temperature consistently throughout service without drying them out
• Designed to complement Roller Grill hot dog grilling equipment as a coordinated station
• Compact footprint suited to tight counter space in kiosks, carts, and snack bars
• Simple electric operation with low running demands
• Easy to wipe down and clean between or after service

The CB20 is sized for moderate, steady service volumes. It works well as part of a compact Roller Grill hot dog station where throughput is consistent but not extreme. For higher-volume sites operating across extended service periods with rapid turnover, a larger-capacity warming solution may be worth considering.

If you are putting together a hot dog station and want to make sure the setup works for your volume and space, we are happy to talk it through before you order.

The Roller Grill B3 is a purpose-made clamp basket designed to work with the RBE80, RBE120, RBE200, RBG80, RBG120, and RBG200 rotisserie ranges. It provides an enclosed cooking cavity that securely holds smaller cuts of meat, whole poultry portions, or irregularly shaped items that would not sit reliably on a standard spit. The basket engages directly with the oven's existing drive mechanism and rotates throughout the cooking cycle, requiring no modification to the base unit.

In a working kitchen, the clamp basket earns its place when you need consistent results across varied product sizes, or when cooking items that would otherwise require individual trussing or skewering. Because the product is held firmly in place, loading is straightforward and finished presentation is noticeably more uniform — useful when both speed and consistency matter during service.

• Extends the range of product types cookable on an existing rotisserie unit
• Reduces loading and preparation time compared with spit-mounting individual items
• Produces even browning throughout the cooking cycle without manual intervention
• Engages with the existing drive system — no additional tools or parts required
• Removable for cleaning between services as part of normal rotisserie maintenance

It is worth confirming your rotisserie model number before ordering. Clamp baskets are not universally interchangeable across different rotisserie ranges, and this basket is specifically engineered for the models listed above. Using an incompatible basket risks poor drive engagement and uneven cooking results.

If you are unsure whether this basket is the right fit for your existing unit, or if you are putting together a rotisserie setup and want to talk through which base unit and accessories would suit your operation, the team is happy to help you work it out.

The Roller Grill RBE 25 is a counter-top electric rotisserie with full panoramic glazing on all four sides. It is designed to cook whole birds and portioned cuts — including wings and drumsticks that cannot be spit-mounted — within a single rotating trough basket, while a separate heated holding section below keeps finished product ready to serve without drying out.

In service, the unit functions as a continuous system. Product moves through the cooking chamber while the previous batch sits in the heated hold, which helps maintain a steady supply during busy periods without compromising quality. Infrared quartz heating distributes heat evenly across the load, and two independent power controls allow operators to adjust cooking intensity or run rotation alone — useful when managing smaller batches during quieter periods or transitioning between cook and hold.

The practical advantages for front-of-house or counter operation include:

• Panoramic glazing on all four sides makes the cooking process a visible selling point
• Trough basket accommodates whole birds and portioned cuts in a single cycle
• Heated holding section maintains product quality between service surges
• Infrared quartz elements heat evenly and are straightforward to clean
• Internal lighting improves product presentation in counter or lower-light settings

The RBE 25 runs on a standard electrical supply with no gas or water connections required, keeping installation relatively simple. It is intended for counter placement rather than integrated fitting. Adequate ventilation around the unit should be factored in, particularly in enclosed counter arrangements, as the cooking process generates both heat and aroma. The unit is commonly positioned front of house where visible cooking contributes to the customer experience.

This model is well suited to delis, food-to-go operations, market traders and casual dining restaurants where a consistent output of whole birds and chicken portions is a regular part of service. For very high-volume sites running continuous production across a full service day, a higher-capacity model from the same range is worth considering. If the requirement is primarily for portions rather than whole birds, a smaller unit may be a more practical fit.

If you would like to talk through whether this model suits your expected throughput or how it would work within your service setup, the team is happy to help.

The Roller Grill RE 2 is a ventilated, panoramic heated display cabinet designed primarily to sit beneath a Roller Grill rotisserie oven, though it functions equally well as a standalone hot-holding unit. Its purpose is straightforward: to hold freshly cooked food at a consistent, safe serving temperature while keeping it clearly visible to staff and customers. The glazed panoramic construction makes it particularly practical in front-of-counter and food-to-go environments where product presentation is part of the offer.

In busy service settings, the cabinet bridges the gap between the rotisserie cooking cycle and the pace of customer demand. Whole chickens, joints, and similar hot foods can be held after cooking without significant quality loss, allowing operators to manage throughput during peak periods rather than cooking strictly to order. The ventilated interior helps prevent moisture build-up, which can soften skin and reduce the visual appeal of displayed product — a practical detail that matters on a deli counter or in a food-to-go operation.

From a day-to-day operational standpoint, the RE 2 offers several useful advantages:

• Adjustable wire grid shelves accommodate different food types and serving configurations
• Electronic thermostat supports consistent temperature control throughout service
• Lockable castors allow safe repositioning and secure placement during service
• Panoramic glazing maintains clear product visibility for customer-facing display
• Ventilated interior helps preserve texture and presentation of cooked items

The unit is electric and mounted on castors, so fixed installation is not required in most cases. When pairing with a rotisserie above, confirm available floor space and check that the combined height of both units suits your counter or service area layout. The cabinet is sized for the Roller Grill rotisserie range; operators using a different rotisserie brand should verify compatibility before purchasing.

The RE 2 is well suited to food-to-go outlets, deli counters, supermarket hot food sections, and casual dining operations where rotisserie chicken or similar products form part of the menu. It performs best as part of a matched rotisserie and display setup rather than as a general-purpose hot-holding cabinet. For very high-volume sites requiring greater holding capacity, it is worth reviewing the broader Roller Grill range before committing to this model.

If you would like to talk through whether this cabinet suits your service layout, or want to understand how it works alongside a specific rotisserie model, the team is happy to help before you place an order.

The Roller Grill GR 40 E is a freestanding electric kebab grill designed for commercial foodservice use. It uses three independently regulated heating elements in combination with fire stones, which absorb and radiate heat across the full face of the spit rather than relying on direct element heat alone. The result is a more even cook with less risk of hot spots — a practical advantage when you need consistent results across a busy service.

The unit is built to run continuously without compromising output. The spit runs on ball bearings, which take the weight of the load off the motor assembly entirely. That single design decision has a meaningful effect on motor longevity, particularly in operations where the grill is running throughout a long shift or multiple services back to back.

From a day-to-day operational standpoint, the GR 40 E includes several features that reduce friction both during service and at close-down:

• Independent element regulation allows heat zone adjustment without interrupting service
• One-handed spit placement speeds up changeovers when pace increases
• A fully sealed base plate protects the motor from fat and juice ingress
• A large juice collector with removable drip tray simplifies end-of-day cleaning

Being electric, the GR 40 E requires no gas supply, no flue, and no connection to a building's gas infrastructure. That makes it a practical option for sites where gas is unavailable or where avoiding a gas installation simplifies the setup process. Adequate kitchen ventilation is still required — worth confirming with your ventilation contractor before committing to a position.

This grill suits kebab and shawarma operators, street food units, and mid-volume restaurant kitchens running a reliable standalone unit. For higher-throughput sites or operations running extended service periods with heavier loads, a larger capacity unit may be worth considering. If you'd like to talk through whether this model is the right fit for your setup, we're happy to help.

The Roller Grill GR 60 E is an electric vertical kebab grill designed for commercial use in takeaways, restaurants, and food-to-go operations. It uses four independently regulated heating elements working alongside fire stones — ceramic-style heat absorbers that take on radiant energy and redistribute it evenly across the face of the spit. The result is a cooking characteristic that more closely resembles a traditional charcoal-fired kebab grill than a straightforward element-only machine, without the fuel handling or extraction demands of a gas unit.

In service, the independent element control gives operators genuine flexibility. During quieter periods the grill can run at reduced output; when service volume increases, full power is available quickly. The fire stones play a meaningful role in maintaining a consistent heat envelope around the meat, reducing the risk of hot spots close to the elements and supporting even browning across the full face of the doner throughout the service period. That consistency has a direct effect on product quality and carving yield during busy lunchtimes or evening service.

The mechanical construction reflects practical thinking for daily commercial use. The spit runs on ball bearings, so the motor carries no direct load from the weight of the meat — this protects the motor over time and keeps rotation smooth regardless of how much is loaded. A sealed base plate prevents fat and juices from reaching the motor assembly, which is a common failure point on less carefully engineered machines. A large juice collector with a removable drip tray assists with end-of-service cleaning.

• Four independently controlled elements allow output to be matched to service demand
• Fire stones absorb and redistribute heat for even browning across the spit face
• Ball-bearing spit mount keeps rotation smooth and protects the motor from load stress
• Sealed base plate prevents fat infiltration into the motor assembly
• Removable drip tray simplifies daily cleaning and fat disposal

Being an electric unit, installation is relatively straightforward — there is no gas supply, specialist flue, or permanent extraction connection required, which makes it a practical option for operators adding kebab to a menu without significant building work. It is worth confirming that your electrical supply is adequate for the unit's draw at full load before ordering, particularly in older premises or where the distribution board is already heavily loaded.

The GR 60 E is well suited to takeaways, casual dining restaurants, and street food operations running a regular kebab offering. It sits in the mid-range for spit capacity. For very high-volume sites turning over large quantities of meat continuously across a long service, it is worth a conversation about whether a larger or heavier-duty model would better match your throughput. For operations with lighter requirements, a smaller-format unit may be the more sensible choice.

If you would like to talk through whether this unit fits your service volumes, or want to confirm the electrical supply requirements for your site, the team is happy to help before you commit to an order.

The Roller Grill GR 80 E is a freestanding electric vertical kebab grill designed for continuous commercial use. It combines five independently regulated heating elements with fire stones to accumulate and distribute heat evenly across the face of the spit, producing consistent cooking results without cold spots or uneven browning through a service.

In a busy kitchen, reliable rotation and even heat are not optional — they directly affect product quality and yield. The GR 80 E addresses this through a ball-bearing spit mounting system, which means the motor carries no direct load from the meat column. This keeps rotation smooth across a full service and reduces wear over time, which matters when the machine runs through multiple services each day. The spit can be placed with one hand, which speeds up changeovers when the pace picks up.

From an operational standpoint, several design choices are worth noting:

• Five elements with independent half or full power control allow heat to be adjusted to the meat column and service pace
• Fire stones retain and radiate heat evenly, reducing the risk of dry or unevenly cooked product
• A sealed bottom plate protects the motor assembly from fat and juice infiltration
• A large juice collector with a removable drip tray simplifies end-of-service cleaning
• Ball-bearing spit mounting removes motor load and supports long-term reliability under daily use

Being an electric model, installation is more straightforward than a gas equivalent — no gas supply or flue connection is required. That said, adequate overhead extraction is still essential given the volume of heat and airborne grease produced during operation. Surrounding surfaces should be suitable for a high-radiant-heat environment, and a structured deep-clean schedule should be factored into the kitchen routine to protect the motor and maintain hygiene standards over time.

The GR 80 E is well suited to kebab shops, takeaways, and restaurants where kebab is a regular menu item and the grill will see consistent daily use. It is a practical choice where a reliable electric machine is preferred over the complexity of a gas installation. For very high-volume sites running near-continuous service, it is worth discussing whether a higher-capacity unit would better match the workload.

If you would like to talk through whether this model suits your service pattern or kitchen setup, our team is happy to help before you commit.

The Roller Grill RDN 60 F is a single-door vertical frozen display cabinet designed to hold and present ice cream, frozen pastries, desserts, and similar products at consistent sub-zero temperatures. It uses a ventilated refrigeration system with the evaporator positioned in the upper section of the cabinet, distributing cold air evenly across all shelf levels rather than concentrating cooling at a single point — a meaningful difference when uniform product temperature matters for both food safety and presentation quality.

In a working service environment, the cabinet is built to maintain stable temperatures through regular door openings, which is an unavoidable reality in any front-of-house setting. The electronic thermostat manages automatic defrost cycles, removing the need for manual intervention during service. The triple-glazed door construction limits heat ingress, which is particularly relevant when the unit is positioned in a warm ambient environment or an area with limited airflow. Roller Grill factory-test these cabinets under elevated ambient conditions, which offers meaningful reassurance for operators in warmer or less well-ventilated spaces.

The practical day-to-day advantages include:

• Ventilated cooling for even temperature distribution across all shelf positions
• Four LED lighting ramps providing clear product visibility with minimal heat output
• Electronically managed automatic defrost, reducing manual maintenance during service
• Magnetic door seal helping to maintain temperature integrity between openings
• Castor-mounted base allowing repositioning without heavy lifting

This is a plug-in unit and does not require specialist refrigeration pipework on-site, keeping installation straightforward. It does need adequate clearance at the rear and top for ventilation and should be kept away from direct heat sources — cooking equipment, direct sunlight, or warm air outlets — all of which place additional load on the compressor. The cabinet is available in stainless steel or black finish, giving some flexibility to match the aesthetic of the service area.

This cabinet suits operators who need a self-contained frozen display for a focused product range — a patisserie, café, ice cream parlour, or small convenience retail setting where presentation quality is as important as temperature performance. It is not intended for high-volume wholesale or large-scale retail environments; where a greater product range or higher throughput is needed, a larger multi-door unit would be a more practical choice.

If you would like to talk through whether this cabinet fits your space, service style, or ambient conditions before committing, the team is happy to help you work it through.

The Roller Grill RDN 60 T is a self-contained vertical frozen display cabinet designed for front-of-house settings where presenting frozen product attractively is as important as maintaining temperature. Its defining feature is a motorised rotating carousel fitted with five glass plates, which continuously cycles product through the viewing area so customers can see the full range without staff needing to handle or rearrange anything. The carousel pauses automatically when the door is opened, limiting cold loss during service.

In a regular service environment — a gelato counter, patisserie, hotel dessert station, or similar — the cabinet performs reliably through repeated door openings. A ventilated refrigeration system circulates cold air uniformly across the interior, with the evaporator positioned in the upper section to support consistent temperature distribution at all shelf levels. Automatic defrost cycles prevent ice build-up without requiring manual attention during service.

From a day-to-day operational standpoint, the cabinet offers several practical advantages:

• Rotating carousel keeps the full product range visible without staff intervention
• Triple-glazed walls reduce condensation and support thermal retention
• Four LED lighting ramps illuminate product clearly without generating heat
• Magnetic door seal helps maintain cold retention between openings
• Four double castors allow repositioning without heavy lifting

This is a plug-in unit requiring a standard electrical supply, with no specialist installation work needed beyond positioning and connection. It uses R290 refrigerant, which carries specific siting considerations in enclosed or poorly ventilated spaces — confirming your venue meets current requirements before installation is advisable. The cabinet is tropicalised and factory-tested at elevated ambient temperatures, making it reasonably well suited to warmer front-of-house environments. It is available in stainless steel or black finishes.

The RDN 60 T is best suited to operators displaying a focused range of frozen products in an assisted or self-service setting. It is a display unit rather than a bulk storage freezer, so operators with high stock volumes will need separate back-of-house frozen storage alongside it. For sites requiring a larger display footprint or greater internal capacity, heavier-duty alternatives within the range are worth considering.

If you would like to talk through whether this cabinet works for your counter layout, venue type, or service style, the team is happy to help before you commit.