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Product category: Grills
Grills
Grill marks, roasted surface flavour and a consistent internal cook are what industrial grilling equipment must deliver shift after shift. In this collection you will find contact grills, flame grillers and continuous belt grilling systems listed by verified sellers, suited to everything from chicken breasts and burgers to grilled vegetables for ready meals. Machines range from compact units for smaller producers up to high capacity lines with integrated marking and searing stages. Contact sellers directly to discuss throughput, and explore financing on qualifying listings.
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Product category: Grills
Frampton Electric Conveyor Grill
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Product category: Grills
Formcook Combi Cooker/Grilling
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Product category: Grills
Frampton ST-2-3-P Conveyor grill
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Product category: Grills
Frampton Grill
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Product category: Grills
Millitech PCM V100 Panini press
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Product category: Grills
FA-Expert - Continuous Cooker / Grill
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Product category: Grills
Ambach - Amback Oven Grill
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Product category: Grills
Hatco Salamander Grill
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Product category: Grills
Archway Kebab Grill Cooker
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Grill Product Types
Industrial grills differ in how heat reaches the product and whether marking is a separate stage. The main machine types listed in this collection are set out below.
Continuous Contact Grills
Product passes between heated upper and lower belts or plates, cooking both sides simultaneously with tight thickness control. Ideal for burgers, chicken fillets and sandwich proteins where flatness and speed matter.
Flame Grilling Systems
Open gas flames sear the product surface as it travels on a conveyor, delivering genuine char and roasted flavour notes. Often paired with an oven stage that completes the internal cook.
Bar Markers and Branding Units
Heated bars apply grill marks to product that is then fully cooked elsewhere, giving grilled appearance with oven efficiency. Mark pattern, depth and spacing are adjustable on most units.
Batch Griddles and Plancha Units
Flat heated plates for smaller scale production, trial work and catering volumes. Simple to operate and clean, with fast changeover between products.
Combined Grill and Oven Lines
Integrated systems that sear, mark and finish cook in one continuous pass. Combining stages in a single frame shortens the line and keeps product transfer gentle.
Latest Grills Listings
Why Choose Machinery Masters
Verified Sellers Only
Every seller is verified before a single listing goes live. Machinery Masters also reviews listings for accuracy, so buyers can commit to high value machinery with confidence.
Global Reach
Listings come from sellers across Europe, North America, and beyond. That reach widens the options past any regional dealer network, and it is often the only way to find discontinued models in good condition.
Flexible Financing Options
Qualifying listings carry financing through partner providers. Terms are shown directly on eligible product pages, spreading the cost instead of draining working capital in one hit.
Direct Seller Contact
No broker sits between the buyer and the seller. Ask about service history, arrange inspections, and negotiate directly with the person who actually knows the machine.
Applications and Uses
Grilling equipment turns raw proteins and vegetables into finished or par cooked components. These are the production environments where these machines typically operate.
Cooked Meat Component Production
Chicken fillets, burgers and pork products are grilled and marked before chilling or freezing for food service customers. Contact systems hold thickness tolerance so portions fit buns and packaging consistently.
Ready Meal Assembly Lines
Grilled chicken strips, sausages and vegetables go into chilled and frozen meals where appearance drives purchase decisions. Flame grilling adds visual authenticity that survives reheating.
Sandwich and Wrap Manufacture
High volume sandwich producers cook proteins to exact spec for assembly lines running to tight daily deadlines. Rapid startup and stable plate temperatures keep the morning production window productive.
Vegetable and Plant Based Products
Peppers, courgettes, halloumi and plant based proteins take grill marks for antipasti and meat free ranges. Gentle belt handling prevents softer products breaking up during the sear.
Benefits from Machinery Masters
One collection covers everything from a single griddle to a complete grilling line.
01
Contact, Flame and Bar Marking Compared
Each technology prices differently because each buys you something different, whether appearance, flavour or a full cook. Seeing all three side by side within the cooking and thermal processing equipment range makes the trade off plain.
02
Used Grills With Service Left in Them
Grilling equipment released when factories change product lines often reaches market with years of work remaining, at prices well below new build.
03
Belt Width Answers Without the Wait
Enquiries go to the machine's owner, so specifics on gas consumption and achievable throughput arrive fast and first hand.
Frequently Asked Questions About Grills
Flame grilling cooks and flavours the surface with real flames, producing genuine char notes and irregular, authentic appearance. Bar marking applies heated bars to create defined grill lines on a product that is cooked separately, which is faster and cheaper but purely cosmetic. Which you need depends on whether your customer specification calls for flame grilled flavour or just grilled appearance.
Throughput depends on belt width, belt speed and the cook time your product needs to reach a safe core temperature. A machine quoted at high capacity on thin burgers will slow considerably on thick chicken breasts. Provide sellers with your product dimensions and target core temperature so they can give you a realistic figure.
Check the belt surfaces for scoring and coating damage, confirm the heating zones reach and hold set temperature, and inspect the gap adjustment mechanism for wear. Uneven plate temperatures show up as inconsistent colour across the belt width. Ask for a test run with temperature mapping if the machine is still installed and powered.
Yes, grilling produces smoke and grease laden air that requires dedicated extraction with cleanable filters, and flame grills additionally need correctly rated gas supply and interlocks. Plan the ducting route and make up air before the machine arrives. Local environmental controls may also apply to smoke emissions, so check requirements for your site early.
Inspections are arranged directly with the seller, and most welcome serious buyers to view the machine running where circumstances allow. You agree timing, access and any trial requirements between yourselves since the marketplace does not stand between the parties. Seller verification gives you confidence you are dealing with a legitimate business before you travel.