Commercial Sandwich Presses

Start with the plates: smooth, ribbed, or one of each. If you want to keep the number of appliances on the bench down, a press with both plate types covers some of the work you would otherwise want a commercial grill for.

Then look at how it is operated. Some models just need the lid closed and they toast what is inside. Others have timers and settings, so staff can set it and go back to the next order instead of watching it.

If you are looking at a Roband grill station, there is a wide range of accessories available for them, which takes the machine well beyond toasting sandwiches.

A commercial sandwich press, a sandwich maker and a panini grill are the same basic appliance, and they all turn out crisp toasted sandwiches and paninis. The specifications are what differ. The sandwich makers you find in homes are smaller and built for light use. Commercial sandwich presses are larger, so you can do more at once.

Commercial models are also built to take the use a cafe, a takeaway or a restaurant gives them. They are usually more powerful and hold temperature more consistently between items, and some models add timers and pre-set settings.

As with any commercial kitchen appliance, go for something that stands up to constant use and wipes down easily. We recommend a non-stick press, and aluminium in particular heats up quickly and cools down again after you switch off for the day.

Cleaning a commercial sandwich press is straightforward and should be done every day, for food safety and to get a longer life out of the machine. Between cooking sessions, wipe the plates down to take off any burnt-on residue and the excess oil that spoils the next item you cook. Many models have a grease drain that takes the oil runoff away from whatever you are cooking, whether that is paninis, grilled vegetables or meat.

For a deeper clean, switch the unit off and let it cool completely. Then use a grill scraper to take off the food residue and leftover oil, making sure it is one that will not scratch the plates. Wash them with a gentle dish detergent and put the grease tray through the dishwasher.

Cleaning varies a little between brands and between flat plate and ribbed plate models, so check the manufacturer's instructions as well.

Far more than sandwiches. Along with toasted sandwiches and paninis you can make quesadillas, grill vegetables, and sear chicken, steak and fish.

In a kitchen short on space it will cover some of the work you would otherwise put on a benchtop electric griddle, though a griddle gives you a much larger flat surface to cook on, so a press is not a straight swap for one.

It comes down to what you are cooking and what you want it to look like. A ribbed plate gives you grill lines; a flat plate gives you an even, crisp surface. If you cannot decide, buy a press with both.

It depends on the bread, how thick the slices are and what is inside. As a general range, around 170℃ to 200℃ gives you a crisp outside and melted cheese in the middle. Many commercial models have set heat settings and timers, so you can repeat the same result.

That depends on how often you use it, how it is used and how well it is maintained. With regular cleaning and care, a commercial sandwich press will last for several years.

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