Buffalo Bistro Double Ribbed Cast Iron Contact Grill

The Buffalo Bistro Double Ribbed Contact Grill is a counter-top, double-plate contact grill designed for commercial use in environments where grilled items feature regularly but a full griddle or charbroiler would be more than the operation needs. Both the upper and lower plates are cast iron with a ribbed profile, cooking from both sides simultaneously and leaving clean grill marks on the food surface.

Cast iron holds heat well and, once properly seasoned, develops a reliable cooking surface that improves with use. The ribbed profile serves two practical purposes: it produces the defined grill marks that matter for presentation in café and bistro settings, and it channels excess grease away from the cooking surface down into a removable drip tray. During back-to-back service, that channelling reduces surface build-up and helps maintain consistent results across a shift.

From an operational standpoint, a few features make this unit straightforward to run in a busy service:

• Independent heat controls on each plate allow different products to run simultaneously
• Adjustable swivel head accommodates varying food thicknesses without adjustment tools
• Removable drip tray and included grill scraper keep between-service cleaning manageable
• Front-facing controls stay accessible without reaching over hot plates
• Stainless steel housing wipes down quickly and withstands daily kitchen use

The unit runs from a standard 13A connection and does not need a fixed water supply. It does not demand specialist extraction beyond what would normally sit above a hot cooking line, though good general ventilation is still sensible. At 28kg, it is manageable to position but is not a piece of kit you will want to shift regularly, so consider placement relative to your pass and prep flow before setting it up. Allow roughly 550mm of clear bench width and keep combustible surfaces clear.

This grill is well suited to cafés, sandwich bars, bistros, and small restaurant kitchens handling panini, chicken portions, burgers, and similar items at moderate covers. It is proportionate for operations where a grilled section features on the menu without dominating service. For higher-volume sites — hotel kitchens, event catering operations, or kitchens running continuous covers throughout the day — a heavier-duty double-head unit with a larger plate area is likely to be a better fit.

If you want to talk through whether this model is the right size for your service volumes or how it would sit in your kitchen layout, the team is happy to have that conversation before you commit.