Spidocook

The Spidocook Spidoglass is a single-head manual contact grill fitted with smooth black glass ceramic cooking surfaces on both the upper and lower plates. It is designed for countertop use in commercial kitchens where consistent grilled results and straightforward operation are priorities. The manual controls allow the operator to set temperature and manage cooking time directly, without automated programmes — a practical choice in kitchens where staff prefer hands-on control during service.

In day-to-day operation, smooth glass ceramic plates perform well across a range of menu items including paninis, flatbreads, sandwiches, chicken fillets, and pressed vegetables. The plate surface distributes heat evenly, which helps reduce hot spots and produces a consistent finish across the full cooking area. As a single-head unit, it is best suited to operations with moderate throughput rather than high-volume continuous grilling — it handles steady demand comfortably without the footprint of a double unit.

The glass ceramic surface is one of the more practical aspects of this grill for kitchen teams. Compared to cast iron or ridged plates, smooth glass ceramic releases food residue more readily and wipes down quickly between service periods. This matters in busy kitchens where cleaning time between orders needs to be minimal. The 304 stainless steel construction of the unit itself is robust and straightforward to keep clean to food hygiene standards.

• Smooth plates reduce food sticking and speed up between-service cleaning
• Manual temperature control gives operators direct oversight during service
• Compact countertop footprint suits back-bar and smaller kitchen stations
• Even heat distribution across the glass ceramic surface for consistent results

This unit is well suited to cafés, sandwich bars, small restaurants, and pub kitchens running a light-to-moderate grill menu. It works well as a primary grill where throughput is manageable, or as a secondary unit supporting a busier station. For sites running high-volume continuous service, a heavier-duty or double-head model would be worth considering to avoid overworking a single unit during peak periods.

If you are unsure whether this unit is the right fit for your service volume or counter setup, the team is happy to talk it through with you before you order.

The Spidocook Spidoglass Single is a single-head contact grill fitted with smooth black glass ceramic plates on both the upper and lower platens. Digital temperature controls allow operators to set and hold consistent heat, which helps reduce the guesswork that comes with high-turnover grilling during a busy service.

In a working kitchen environment, the smooth glass ceramic surface performs well across a range of products — pressed sandwiches, focaccia, wraps, grilled chicken, and vegetables all sit cleanly against the plate. Consistent plate contact and even heat distribution mean results are reliable from the first ticket of the day to the last, without the hot-spot issues that can affect cheaper ribbed or cast-iron alternatives.

From an operational standpoint, the glass ceramic surface offers a practical advantage when it comes to cleaning. Food residue releases more easily than from traditional ribbed plates, which shortens turnaround time between services. The stainless steel construction holds up well in commercial conditions and is straightforward to keep clean around the unit itself.

• Smooth glass ceramic plates on both platens for clean, consistent food contact
• Digital controls for precise, repeatable temperature setting
• Stainless steel body suited to commercial kitchen environments
• Low-profile footprint suits counter or back-bar placement
• Easy-release surface reduces cleaning time between covers

At 10kg and with a compact footprint, this unit is well suited to counter placement in cafés, sandwich bars, small restaurants, and pub kitchens where grilling is a regular but not the sole focus of service. It is a single-head unit, so operators running continuous high-volume grilled menus throughout service may find a dual-head or heavier-duty model a better fit for their throughput demands.

If you are unsure whether this model suits your service volume or menu, the team is happy to talk through the options with you before you commit.

The Spidoglass Medium is a manually operated contact grill from Spidocook, fitted with smooth black glass ceramic cooking surfaces on both the top and bottom plates. It is designed for grilling sandwiches, paninis, focaccia, chicken fillets, fish, and similar menu items in a commercial setting. The manual operation means the operator controls press pressure and timing directly, without the need for programmable timers or digital controls.

In a busy service environment, the glass ceramic surface distributes heat evenly across the cooking area, which helps produce consistent results across multiple covers. The smooth surface also means there are no ridges or channels to trap residue, which speeds up cleaning considerably between service periods — a practical advantage during a long shift where the grill is in near-constant use.

The key operational benefits of this model include:

• Even heat distribution across the smooth plate for consistent browning
• Fast, straightforward cleaning between covers and shifts
• Simple manual operation suited to fast-paced service
• Compact footprint that fits comfortably on a counter or back bar
• Stainless steel body that holds up to daily commercial use

At 14.9kg, the unit is light enough to be repositioned if needed, though most operators will site it permanently on a counter. It requires a standard single-phase electrical supply — confirm your socket specification before installation. No water connection or ventilation extraction is required, though adequate airflow around the unit is advisable in enclosed counter spaces.

This model is well suited to cafés, sandwich bars, small restaurants, and bars running a light to moderate grill menu. It is a practical, no-frills option where reliability and ease of cleaning matter more than programmable features. For operations with higher throughput demands or a heavier grill menu, a larger or dual-head model may be worth considering.

If you are unsure whether this model suits your service volume or menu, we are happy to talk it through before you order.

The Spidocook Spidoglass Medium is a manually operated contact grill fitted with ribbed glass ceramic cooking plates on both the upper and lower surfaces. The ribbed profile produces visible grill marks on the finished product — a practical requirement for operations serving grilled meats, chicken, halloumi, sandwiches, and similar items where presentation matters as much as throughput.

Glass ceramic plates heat quickly and hold temperature well during continuous service, which matters when orders come in clusters rather than one at a time. The ribbed surface channels excess fat and moisture away from the food, improving caramelisation and reducing the likelihood of steaming rather than grilling. In a busy lunchtime or evening service, this translates to more consistent output across the board.

From an operational standpoint, the Spidoglass offers several practical advantages:

• Glass ceramic surfaces are smooth and non-porous, making end-of-service cleaning straightforward
• Manual operation keeps the interface simple — no programming or calibration required during service
• Compact footprint suits counter positions where space is at a premium
• 304 stainless steel construction is robust and easy to wipe down in a busy environment
• Ribbed plates work across a wide menu range without switching between inserts

The unit is a countertop appliance at a manageable weight, and installation requirements are straightforward — a suitable electrical supply and adequate counter space are the primary considerations. As with any contact grill positioned in an enclosed kitchen, proximity to ventilation is worth factoring in, particularly if the grill will be in near-continuous use during service.

This model is well suited to cafés, bistros, small restaurants, and bar kitchens running a focused grilled menu. It is a practical mid-range option rather than a high-volume workhorse — operations handling very heavy throughput or extended service windows may find a larger or dual-plate model more appropriate for their needs.

If you are unsure whether this model matches your expected service volume or kitchen setup, we are happy to talk it through before you commit to a purchase.

The Spidocook Spidoglass is a manual double-head contact grill fitted with smooth glass ceramic cooking surfaces on both the upper and lower platens. It is designed to grill sandwiches, focaccia, paninis, meat, and vegetables simultaneously across two cooking zones, making it a practical counter-top unit for operations that need consistent grilled output without significant complexity.

In a busy service environment, the smooth glass ceramic surfaces distribute heat evenly across the cooking area, which helps avoid hot spots and produces consistent results across multiple covers. The dual-head configuration means two batches can run concurrently, which improves throughput during peak periods without requiring a second independent unit. Recovery between batches is reasonable for a unit of this type, though it is worth noting that very high-volume continuous service — such as a fast-food counter handling dozens of covers per hour — may demand a heavier-duty machine.

From a practical standpoint, the smooth glass surfaces offer some clear operational advantages:

• Glass ceramic surfaces are straightforward to wipe down between service and after close
• Smooth platens reduce food residue build-up compared to ribbed alternatives
• Manual operation keeps the unit simple to train staff on with minimal onboarding
• The 304 stainless steel construction holds up well to the cleaning chemicals used in commercial kitchens
• Compact footprint suits counter-top placement without dominating a service station

Installation is straightforward for a unit of this type. It operates from a standard electrical supply — confirm the power requirement with your installer before connecting — and requires no gas or water connections. At 17kg it can be repositioned by one person if needed, though it should sit on a stable, heat-resistant surface away from anything that may be affected by radiated heat during extended use. Adequate counter depth is needed given the 458mm depth, so check your available space before ordering. Ventilation requirements are minimal compared to a full grill range, but the unit does generate heat, so positioning near existing extraction is sensible.

This unit is well suited to cafés, sandwich bars, hotel breakfast operations, bar kitchens, and light restaurant service where grilled items are part of the menu rather than the entire focus. It handles moderate, consistent service reliably. For sites with very high throughput demands or where the contact grill is the primary cooking method for large volumes, it would be worth considering a higher-capacity model before committing.

If you are unsure whether this unit matches your service volume or kitchen setup, we are happy to talk it through before you place an order.

The Spidocook Spidoglass Double Smooth Contact Grill Digital is a twin-plate electric contact grill built for counter service environments. It uses smooth black glass ceramic cooking surfaces on both the upper and lower plates, applying direct contact heat from above and below simultaneously. The digital controls allow operators to set and monitor cooking temperatures with reasonable consistency, removing some of the guesswork involved in high-turnover grilling.

In a working kitchen, the double-plate configuration means two separate products can be cooked side by side in the same footprint, which matters when service is continuous and the queue does not stop. Smooth ceramic surfaces conduct and hold heat evenly, making the unit well suited to pressed sandwiches, paninis, flatbreads, chicken portions, fish fillets, and grilled vegetables. Recovery between consecutive cooks is generally reliable for moderate service volumes.

From an operational standpoint, the smooth glass ceramic plates offer a practical maintenance advantage over cast iron or ribbed alternatives:

• Wipe-down cleaning between services rather than time-consuming scrubbing
• No grease traps or ribbing to accumulate residue and slow cleaning
• Digital temperature display supports consistent results across different operators
• Stainless steel construction handles the demands of a commercial counter environment
• Double-head layout doubles throughput without increasing worktop footprint

Installation is straightforward — this is a countertop unit requiring a suitable mains electrical connection. At 17kg it is manageable to position and reposition as needed, though the footprint of just over 600mm wide means worktop space should be assessed before ordering. Ventilation above the unit should be considered, particularly in enclosed service areas.

This grill is a practical choice for cafés, sandwich bars, hotel breakfast counters, and similar operations where pressed or grilled items form part of a regular menu. It is suited to moderate rather than very high volume output — sites running continuous high-capacity grill service across multiple sessions may find a heavier-duty or larger-format unit more appropriate.

If you are unsure whether this unit matches your service volumes or worktop setup, our team is happy to talk through your requirements before you place an order.

The Spidocook Spidoglass Single is a single-head contact grill with a ribbed upper plate and a smooth lower plate, both constructed from black glass ceramic. It is a manual unit, meaning plate pressure and timing are operator-controlled rather than automated. The glass ceramic cooking surface is the defining characteristic here — it distributes heat evenly across the plate face and releases food cleanly, which matters both for presentation and for how quickly the unit can be turned around between covers.

In a working kitchen environment, this type of grill is well suited to operations with a steady but moderate throughput of grilled items. It handles paninis, focaccia, flatbreads, and sandwiches reliably, and the combination of ribbed and smooth plates gives operators some flexibility — char marks where you want them, sealed surfaces where you don't. Because it is a single-head unit, it is not designed to carry the volume a twin-head or double-surface grill would manage during a heavy lunch service. At 10kg it is compact and bench-mounted, which makes it straightforward to position and reposition within the kitchen as needed.

Practical advantages for day-to-day operation include:

• Glass ceramic surface wipes down quickly, reducing cleaning time between services
• Ribbed upper plate produces visible grill marks without specialist equipment
• Smooth lower plate seals and presses sandwiches and flatbreads evenly
• Compact footprint suits kitchens where bench space is limited
• 304 stainless steel construction holds up well in daily commercial use

Installation is straightforward — this is a countertop electric unit with no gas or water connections required. As with any contact grill generating steam and smoke during service, positioning near or under an extraction canopy is worth considering, particularly in enclosed or smaller kitchens.

This unit is a practical choice for cafés, hotel breakfast operations, pub kitchens, and similar settings where grilled items appear regularly on the menu but volume at any one time is modest. Sites with a higher throughput or a more grill-led menu may find a twin-head or higher-capacity model better matched to demand.

If you're unsure whether this unit is the right fit for your service volume or kitchen setup, the team is happy to talk it through before you commit.

The Spidocook Spidoglass is a single-head digital contact grill fitted with black glass ceramic cooking surfaces — ribbed on the upper plate, smooth on the lower. That combination makes it practical for a wider range of foods than a purely ribbed or purely flat grill, handling paninis and pressed sandwiches on the smooth side while the ribbed plate adds char marks and texture to meats, poultry, and vegetables.

In service, the glass ceramic surfaces heat evenly and hold temperature reliably under continuous use. Digital temperature control takes the guesswork out of consistency — operators can set a precise temperature and trust it to stay there through a busy lunch period. Recovery after loading is reasonably prompt for a single-head unit, making it well suited to moderate-throughput environments where the grill is working steadily rather than being pushed to its absolute limit.

From an operational standpoint, the glass ceramic plates offer some practical advantages over traditional cast iron or aluminium surfaces:

• Non-stick surface reduces the need for added fats and speeds up cleaning between service periods
• Smooth lower plate is well suited to delicate items that would catch on a ribbed surface
• Digital controls allow consistent replication of results across different shifts and operators
• Compact 304 stainless steel body is durable and straightforward to wipe down
• Lightweight build makes repositioning or counter rearrangement manageable without heavy lifting

Installation is straightforward — this is a countertop electric unit that requires a suitable power supply and adequate ventilation around it during use. At 10kg it sits securely on a worktop without being difficult to move when needed. The footprint is modest, which suits counter service setups, coffee shops, and bar kitchens where space is at a premium. It is worth confirming your counter depth and available socket provision before ordering.

This grill is well suited to cafés, sandwich bars, hotel bars, and smaller restaurant operations where a reliable, easy-to-operate contact grill is needed without the footprint or cost of a larger double-head unit. For kitchens running higher volumes or cooking larger items simultaneously, a dual-head or heavier-duty model may be a more appropriate fit.

If you are unsure whether this unit matches your service volumes or kitchen setup, our team is happy to talk it through with you before you commit to a purchase.

The Spidocook Spidoglass is a manual contact grill featuring a ribbed upper plate and a smooth lower plate, both finished in black glass ceramic. The ribbed surface marks and chars food in the way operators and customers expect from a proper grill, while the smooth lower plate provides even contact heat for items that benefit from an uninterrupted cooking surface. Manual operation keeps the controls straightforward — there are no programmes or timers to navigate, which suits kitchens where staff experience varies or where speed of training matters.

In service, the dual-plate configuration means the grill can handle a reasonable range of menu items without a plate changeover mid-shift. Sandwiches, focaccia, chicken fillets, halloumi, pressed wraps and similar items all suit this format well. The glass ceramic plates heat evenly and retain temperature across successive covers, which matters during a busy lunch or brunch service when the grill is in near-constant use.

From an operational standpoint, the Spidoglass offers several practical advantages:

• Glass ceramic plates are non-porous, making them straightforward to wipe down between covers and clean thoroughly at the end of service
• Manual lid operation gives chefs direct control over contact pressure, useful when cooking items of varying thickness
• Compact footprint suits counter-top placement in kitchens where worktop space is at a premium
• 304 stainless steel construction handles the heat, steam and daily cleaning that commercial kitchens require

Installation is straightforward — this is a plug-in countertop unit requiring only a suitable electrical supply and adequate clearance around the unit for ventilation and safe operation. There are no gas connections, water feeds or extraction requirements specific to the grill itself, though any kitchen running hot cooking equipment should have appropriate general ventilation in place. At 14.9kg it is light enough to reposition on the counter as workflow dictates.

This model is well suited to cafés, wine bars, small restaurants and hotel breakfast operations where a grill is in regular but not relentless use. It handles a solid volume of covers across a shift without being an over-specified piece of kit for the environment. For sites running very high volumes continuously — a busy city-centre lunch operation, for instance — a heavier-duty multi-plate or higher-wattage unit may be worth considering instead.

If you are unsure whether this grill matches your service pattern or menu requirements, the team is happy to talk it through before you commit to a purchase.

The Spidocook Spidoglass is a manual double-headed contact grill with a ribbed upper plate and a smooth lower plate, both made from glass ceramic. It is designed to handle a broad range of grilled items — pressed sandwiches, focaccia, panini, grilled vegetables, poultry and lighter cuts of meat — making it a practical workhorse for operations where a single unit needs to cover several menu requirements.

In service, the glass ceramic surface distributes heat consistently across the plate, which matters when you are producing grilled items back to back during a busy lunch or evening shift. The manual format keeps operation straightforward — staff set what they need and the grill holds it. There is no programming to contend with, which keeps training requirements low and reduces the risk of operator error at the worst possible time.

The plate configuration offers a practical advantage for mixed menus. The ribbed upper plate leaves grill marks on the top face of the food, while the smooth lower plate contacts the base without marking — useful where presentation of the underside matters, or where you are grilling items that need a flat contact surface below.

• Glass ceramic plates offer consistent heat distribution across the cooking surface
• Ribbed upper and smooth lower configuration supports mixed menu grilling
• Manual operation reduces training time and simplifies service
• 304 stainless steel construction stands up to daily commercial kitchen use
• Straightforward plate access makes cleaning between service periods manageable

At 17kg the unit is robust without being unwieldy, and the footprint is practical for counter use in kitchens where worktop space is at a premium. It is well suited to cafés, sandwich bars, hotel bars, and small restaurant kitchens running moderate volumes. For higher-volume sites producing grilled items continuously through long service periods, a heavier-duty unit with greater plate mass may be worth considering.

If you are weighing up whether this model suits your service volume or menu, our team is happy to talk it through with you.

The Spidocook Caldolux is a static cook and hold oven designed for low-temperature cooking followed by an extended holding phase. It operates as a single continuous cycle — cooking at controlled temperatures up to 120°C, then transitioning automatically into a gentle hold at up to 100°C. The unit accommodates three 1/1 GN trays, making it practical for batch preparation of proteins, roasts, and temperature-sensitive dishes where consistency and yield matter.

In a working kitchen, the Caldolux earns its place most clearly with overnight or extended cook cycles. Joints of meat loaded in the evening can be cooked low and slow through the night and held at safe serving temperatures ready for the lunch or dinner service — with minimal staff intervention. Because the oven cooks at lower temperatures than a conventional convection oven, shrinkage is reduced and moisture retention improves, which has a direct effect on food yield and portion consistency across a busy service period.

The practical advantages this brings to a kitchen operation include:

• Reduced active cooking time during peak service — product is ready and held
• Improved yield from expensive protein cuts through low-temperature method
• Consistent, repeatable results between services and between staff
• Frees up conventional oven capacity during service
• Digital controls allow simple temperature and time programming

Installation is straightforward — the unit runs from a standard 13A supply and requires no specialist gas or ventilation connection. Its compact footprint means it will sit comfortably on a counter or on a suitable stand. At 21kg it can be repositioned without difficulty, though it should be placed on a stable, heat-resistant surface with reasonable clearance at the rear and sides.

The Caldolux is best suited to smaller restaurants, pub kitchens, hotel operations, and catering businesses where extended low-temperature cooking is part of the regular workflow. It is particularly well matched to operations that cook ahead and want to hold product safely through a service period rather than cooking to order. For sites with significantly higher batch volumes or a need to run multiple simultaneous cycles, a higher-capacity model would be worth considering.

If you are unsure whether this unit fits your kitchen's throughput or workflow, our team is happy to talk through the options with you before you commit.

The Spidocook Caldobake S3 is a compact bakery convection oven built for consistent batch baking in professional environments. It uses a forced-air convection system — marketed by Spidocook as AIR.Plus — to circulate heat evenly through the cooking chamber, which helps achieve uniform colour and texture across trays of bread, pastries, croissants, and similar baked goods where consistency between batches matters.

In practice, this oven is well suited to smaller-scale production: a patisserie turning out morning pastries, a hotel breakfast kitchen baking off bread rolls, or a catering operation running a regular bake cycle alongside other service demands. It is not a high-volume workhorse for continuous all-day production, but for kitchens with defined baking windows it performs reliably within those demands. The wide temperature range supports everything from gentle proving-adjacent warmth through to full baking temperatures, giving operators reasonable flexibility across different product types.

Practical operational advantages include:

• Even heat distribution reduces the need to rotate trays mid-bake
• Well-insulated chamber helps maintain stable temperatures once up to heat
• Compact footprint suits kitchens where bench space is at a premium
• Stainless steel construction is straightforward to clean and maintains a hygienic surface finish
• Broad temperature range supports varied baked goods without switching equipment

At 19kg and with relatively modest dimensions, the S3 can be bench-mounted without structural concerns in most kitchens. It is an electric unit, so installation is typically straightforward provided an appropriate socket or spur is available — though it is worth confirming your electrical supply with an installer before purchase, particularly in older premises.

This oven is best suited to independent bakeries, patisseries, hotel kitchens, and catering operations with moderate baking requirements. For sites running continuous high-volume production or requiring larger tray capacities, a heavier-duty model with greater chamber volume may be a more appropriate fit.

If you are unsure whether the S3 matches your production volumes or kitchen setup, we are happy to talk it through before you commit.

The Spidocook Caldobake L3 is a compact convection oven built specifically for bakery and patisserie work. It uses forced hot air circulation — Spidocook's AIR.Plus system — to distribute heat evenly across the cooking chamber, which is important when consistency between batches matters. It handles a wide temperature range, from gentle proving temperatures up to a high bake, making it practical for bread, pastries, tarts, and light savoury baking.

In a working kitchen, the even heat distribution reduces the need to rotate trays mid-cycle and helps maintain consistent colour and texture across a full load. The well-insulated chamber holds temperature steadily during repeated loading, which is useful when running back-to-back baking cycles during a morning service or production run. It is not a high-volume rack oven, but for small-to-medium bakeries and kitchens with a genuine but measured baking output, it performs reliably without occupying a large footprint.

Some practical advantages worth noting:

• Even heat circulation reduces hot spots and improves batch consistency
• Strong insulation helps maintain stable chamber temperatures across repeated cycles
• Wide temperature range suits everything from proving to high-heat baking
• Compact stainless steel build suits kitchens where bench or floor space is limited
• Straightforward controls reduce training time for kitchen staff

Being a countertop unit, the L3 fits into kitchens where floor space is at a premium. It requires a suitable electrical supply and adequate ventilation around the unit — worth confirming before installation if the oven is going into a tighter space. At 23kg it is manageable to position but benefits from a stable, heat-resistant surface rated for commercial equipment.

The Caldobake L3 is well suited to small independent bakeries, hotel or restaurant kitchens with a regular but contained baking programme, and patisseries producing in moderate volumes. For operations with significantly higher throughput or those running continuous production shifts, a larger or more heavy-duty unit would be worth considering alongside this one.

If you're unsure whether the L3 matches your production volumes or want to talk through installation requirements, we're happy to help you work that out before you commit.

The Spidocook Caldobake L4 is a compact, electrically powered bakery convection oven built for professional baking environments. It uses forced air circulation to distribute heat evenly throughout the cooking chamber, which is central to achieving consistent results across a full load — particularly important when baking items that are sensitive to temperature variation, such as choux pastry, laminated doughs, or delicate sponges.

In a working bakery or pastry section, consistent oven performance matters as much at the end of a long service as it does at the start. The Caldobake L4's insulated construction helps maintain stable internal temperatures, which supports repeatable results batch to batch without constant adjustment. The even heat distribution reduces the need to rotate trays mid-bake, saving time during busy periods.

From an operational standpoint, this oven offers a number of practical advantages for smaller production environments:

• Even heat circulation reduces hot spots and improves batch consistency
• Well-insulated chamber helps hold temperature without excessive energy draw
• Stainless steel construction supports routine cleaning and hygiene compliance
• Compact footprint makes it viable in tighter kitchen layouts or as a secondary oven
• Broad temperature range accommodates proving, gentle drying, and high-heat baking

At 25kg and with relatively modest external dimensions, the L4 can be bench-mounted without specialist structural provisions. It is electrically powered, so no gas supply is needed, though it is worth confirming your available circuit capacity with an electrician before installation. Ventilation requirements should be assessed as part of any installation, particularly in enclosed kitchen spaces.

The Caldobake L4 is well suited to patisseries, hotel kitchen bakery sections, restaurant dessert production, and smaller artisan bakeries where bench space is limited but output quality is non-negotiable. It is designed for lower-to-medium volume output rather than continuous high-volume production; operations with significantly higher throughput requirements may find a larger, higher-capacity model more appropriate.

If you're weighing up whether this oven fits your production volumes or kitchen setup, we're happy to talk it through before you commit to a purchase.

The Spidocook Spidoflat is an electric flat griddle with a black ceramic cooking surface, designed for commercial kitchen use. The ceramic plate provides a smooth, non-stick cooking area suited to a wide range of foods — from proteins and vegetables through to flatbreads and eggs — without the need for seasoning or the maintenance routine that comes with cast iron or steel alternatives.

In service, the ceramic surface heats evenly across the plate, which helps produce consistent results when cooking multiple portions simultaneously. The high maximum temperature makes it practical for searing and achieving good caramelisation, and the even heat distribution reduces the cold spots that cause inconsistency during a busy pass. At 10kg, the unit is compact and light enough to be repositioned on a countertop as service demands change.

The practical advantages of a ceramic surface become most apparent during cleaning. Unlike traditional griddle plates, ceramic does not require scraping down with heavy tools or re-oiling after service. A wipe-down between covers is generally sufficient, which keeps turnaround time low.

• Non-stick ceramic surface reduces food waste and cleaning time between services
• Even heat distribution across the flat plate supports consistent portion output
• Compact footprint suits prep counters, pass areas, and smaller service kitchens
• No seasoning or oil conditioning required, unlike steel or cast iron griddles
• Stainless steel construction is practical in a commercial hygiene environment

This griddle is best suited to lower-volume operations — cafés, small restaurants, hotel breakfast service, or event catering — where a single compact unit can handle throughput without the need for a larger or higher-powered plate. For kitchens running continuous high-volume service, a heavier-duty griddle with greater surface area and power may be a more practical fit.

If you are unsure whether the Spidoflat is the right choice for your volume or service style, we are happy to talk it through before you order.