Frampton ST-2-3-P Conveyor grill

• Continuous cooking of proteins such as chicken, burgers, and sausages in high-volume settings.
• Browning and finishing of pre-cooked items like vegetables or bakery products.
• Melting cheese or glazes on various food items.
• Suitable for operations requiring consistent product quality and throughput.

Typical throughput

Varies significantly based on product and belt speed, but units of this type are designed for continuous, high-volume processing.

Power supply

Commonly 3-phase industrial electrical supply, with power ratings typically ranging from 15kW to 50kW or more, depending on size and heating elements.

Heating method

Typically electric elements, though gas-fired options are also available for this class of equipment.

Temperature range

Digital controls commonly allow for precise temperature regulation, typically up to 300°C, suitable for grilling and roasting.

Material construction

Primarily stainless steel for hygiene and durability in food processing environments.

Footprint

Conveyor grills require a linear space, with overall dimensions dependent on belt length and width, plus access for operation and maintenance.

Mobility

Many units, particularly those of moderate size, are fitted with castors for ease of repositioning within a facility.

• What types of products are best suited for a conveyor grill?

  Conveyor grills are ideal for flat or relatively uniform products that require consistent cooking on one or both sides, such as burgers, chicken portions, sausages, and certain vegetables.

• How is temperature control typically managed?

• What maintenance is typically required for a conveyor grill?

• Can the cooking speed be adjusted?

• Are two-tier conveyor systems common?

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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