Sandwich Presses
40 products
Catering Equipment
Conveyor toasters push a steady stream of bread and buns through for breakfast volume, infrared salamanders glaze, melt and finish plates from above, and benchtop griddle-toasters sear and toast in one. Gas and electric models are available to suit your supply. Choose the type by the job it does most and the throughput your service needs.
See the wider catering equipment range.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space and door clearances.
Confirm levelling, wall clearance and the access needed for cleaning and service. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial toasters & benchtop grills that fits your budget, venue type and compliance needs.
FAQ
Different heat sources suit toast, melts, gratins or high-volume cycles depending on your workflow.
Moisture in the air slows surface drying, delaying the Maillard process.
10A suits small presses/vertical units; 15A for conveyor; 20A–3-phase for salamanders.
Only low-spill, cool-touch units are FOH-appropriate; high-heat units stay in BOH.
Choose equipment with strong recovery capability and avoid overcrowding the belt or plates.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
| Device Type | Heat Source | Best Use | Output Profile |
|---|---|---|---|
| Conveyor Toaster | Belt-driven radiant | High-volume toast | Stable throughput |
| Vertical Toaster | Slot heating | Small cafés | Fast, simple browning |
| Sandwich Press | Dual conduction | Paninis & melts | Strong grill marks |
| Salamander Grill | Top radiant | Finishing & gratins | Instant response |
111 results
900 × 805 × 972mm
900 × 805 × 1130mm
900 × 805 × 972mm
900 × 812 × 1085mm
600 × 450 × 500mm
800 × 450 × 500mm
630 × 485 × 528mm
550 × 395 × 210mm
290 × 395 × 210mm
480 × 435 × 215mm
