Frampton Electric Conveyor Grill

• Commercial kitchens and catering operations requiring high-volume grilling.
• Food manufacturing facilities for consistent browning and charring of products.
• Restaurants and takeaways specialising in grilled meats, poultry, and vegetables.
• Cafeterias and canteens needing efficient, continuous cooking of various food items.

Typical throughput

For this class of equipment, throughput commonly ranges from 100 to 300 units per hour, depending on product size and cooking time.

Power supply

Electric conveyor grills typically require a 3-phase electrical supply, commonly 400V, 50Hz, with power ratings often between 9kW and 18kW.

Conveyor belt width

Commonly, conveyor belt widths for units of this type range from 300mm to 600mm, influencing the size and quantity of products that can be processed simultaneously.

Temperature range

These grills typically offer adjustable cooking temperatures, often up to 300°C, suitable for various grilling requirements.

Footprint

The footprint for a conveyor grill of this nature commonly ranges from 1200mm to 2000mm in length and 600mm to 1000mm in width, plus clearance.

Construction material

Units are typically constructed from stainless steel for hygiene and durability in commercial food environments.

• What types of products can be cooked on an electric conveyor grill?

  Electric conveyor grills are versatile and suitable for cooking various products, including meats, poultry, fish, vegetables, and bread, providing a consistent grilled or char-grilled finish.

• How does a conveyor grill ensure consistent cooking?

• Is this type of grill easy to clean?

• What are the typical maintenance requirements?

• Can the cooking speed be adjusted?

Used food processing grills are valued for durability and cost efficiency in commercial kitchens. Buyers typically prioritise checking heating consistency, grill surface condition, and whether thermostats function reliably. Industrial-grade models generally perform well over extended service periods. Common strengths include robust construction, straightforward maintenance requirements, and compatibility with existing kitchen layouts. When purchasing used equipment, inspecting for uneven heat distribution and verifying spare parts availability remains important for long-term operational reliability.

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