Roller Grill GED 40 Double Ice Cream Waffle Iron
Product Description
The Roller Grill GED 40 is a purpose-built electric waffle iron designed specifically for producing ice cream cones. It is not a general-purpose waffle maker. The unit is fitted with...
Specifications
- Cooking surface (area)
- 360 x 240
- External depth (mm)
- 440
- External height (mm)
- 230
- External width (mm)
- 550
Product Description
The Roller Grill GED 40 is a purpose-built electric waffle iron designed specifically for producing ice cream cones. It is not a general-purpose waffle maker. The unit is fitted with cast iron plates in a criss-cross pattern that forms the characteristic cone waffle shape, and that is the job it is built to do — consistently and without compromise.
Cast iron is well suited to this kind of continuous work. It holds heat evenly across the cooking surface and recovers quickly between batches, which matters when cone production is ongoing and inconsistent results are not an option. The double-plate configuration allows two waffles to be made simultaneously, which effectively doubles throughput compared to a single-plate unit — a practical advantage wherever demand is sustained throughout service rather than occasional.
Operations that tend to get the most from this unit include:
- Ice cream parlours and gelato counters producing cones to order throughout the day
- Dessert cafés and dessert bars with consistent cone demand during service
- Hospitality venues offering made-to-order ice cream as part of a dessert menu
- Event catering and concession setups running a dedicated ice cream or dessert station
It is worth being clear that this is a single-purpose unit. If cone volumes are modest or heavily seasonal, a single-plate model may represent a more proportionate investment. At the other end of the scale, very high-volume operations should consider whether one double-plate unit is sufficient or whether a second unit would provide the throughput and resilience needed during peak periods.
The GED 40 requires a standard electrical connection and a stable, level worksurface with adequate clearance around it for safe operation and access during cleaning. It is a countertop unit, so dedicated floor space is not required, but the working position and surface heat tolerance should be considered before installation.
If you would like to talk through whether this unit fits your service volume and setup before placing an order, we are happy to help you work through it.
Key Features
- Double cast iron plates produce two cone waffles simultaneously
- Criss-cross plate pattern forms traditional ice cream cone shape
- Cast iron construction ensures even heat distribution across full surface
- Rapid heat recovery between batches supports continuous cone production
- Compact countertop footprint suits front-of-house and back-of-house use
Operational Benefits
- Doubles cone output versus single-plate units during busy service periods
- Consistent plate temperature reduces spoiled or unevenly cooked waffles
- Quick recovery between batches keeps service moving without unnecessary delays
- Dedicated cone-specific design removes guesswork and produces reliable results
- Countertop format integrates easily into existing dessert or ice cream stations
Specifications
- Cooking surface (area)
- 360 x 240
- External depth (mm)
- 440
- External height (mm)
- 230
- External width (mm)
- 550
- Power rating (kw)
- 3
- Power type
- Electric 1 Phase
- Temperature range (deg c)
- 50-300
- Weight (kg)
- 38
Frequently Asked Questions
- Output depends on your batter recipe and the time needed to roll each cone, but the double-plate format means two waffles are ready at the same time rather than in sequence. For most ice cream parlour or dessert café volumes, a single GED 40 is workable, though high-footfall operations running continuous demand throughout the day may find a second unit worthwhile as a backup or to increase capacity further.
- The unit is electrically powered and sits on a countertop, so there are no gas or water connections involved. You will need a suitable electrical socket rated for the unit's draw, a stable and heat-resistant worksurface, and adequate clearance around the unit for safe use and cleaning access. If you are unsure about your existing counter setup, it is worth checking surface ratings before committing.
- If cone production is occasional or strongly seasonal, a single-plate unit may be a more proportionate choice — it requires less counter space and represents a lower initial investment for the throughput it delivers. The GED 40 double-plate format is better suited to operations where cones are made regularly throughout the day and consistent, volume-driven output is a priority.