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.