Lincat GG1 Single Head Contact Grill

The Lincat GG1 is a single-head countertop contact grill designed for continuous use in commercial kitchens. It uses cast aluminium plates with a PTFE non-stick coating, heated by mica elements, to deliver even heat across the cooking surface. The combination of a ribbed top plate and smooth bottom plate means operators can produce grill-marked paninis, toasted sandwiches, and lightly cooked proteins such as chicken breast or steak without needing a separate flat griddle alongside it.

In a working kitchen, the GG1 performs reliably during steady service where contact-grilled items form part of a broader menu rather than the sole output of a cooking station. The cast aluminium retains heat well under moderate demand, and the non-stick surface keeps turnover moving by making it straightforward to clear and reload between batches. As a single-head unit, output is naturally limited — this is not a unit designed to carry a high-volume toastie or wrap menu through a full lunchtime rush on its own, and operators should plan accordingly.

Day-to-day operational advantages include:

• Non-stick PTFE coating reduces food residue build-up and speeds cleaning between batches
• Ribbed and smooth plate combination covers paninis, sandwiches, and light protein cookery from one unit
• Cast aluminium construction distributes heat evenly, reducing inconsistent results across the plate
• Compact countertop footprint suits kitchens where worktop space is at a premium
• Supplied with a spatula, helping to protect the non-stick surface during service

Installation is straightforward. The GG1 is a countertop electric unit requiring only a suitable power supply and a stable, heat-resistant surface. No gas connection or specialist ventilation is required, though positioning the unit near existing extraction is sensible given the steam produced during grilling. Standard clearances from walls and flammable surfaces should be observed.

This model is well suited to coffee shops, cafés, hotel breakfast operations, and small restaurants where contact-grilled items appear on the menu but volume is modest and the grill is one of several cooking stations. For sites where a contact grill needs to sustain output through high-volume service periods, a double-head or larger-capacity model would be worth considering to avoid creating a bottleneck at that station.

If you would like to talk through whether the GG1 fits your service volume and menu before committing, the team is happy to help.