Why this griddle earns its place
This Buffalo combination unit solves a real problem: kitchens that need both griddle capacity and oven space but can't spare the floor room for two machines. The top griddle features a 10mm thick mild steel plate (4.5kW) with separate temperature zones, so you can sear aggressively on one side whilst holding cooked items warm on the other. Independent dial controls for each zone mean real flexibility — breakfast service charring bacon and eggs on the hotter side, holding toast warm on the cooler side, without losing either function.
Below, the convection oven takes up to three full-size 1/1 gastronorm trays, which translates to serious volume: roasting vegetables, baking pastries, proofing bread, finishing proteins — all at the same time the griddle's running. Fan-assisted circulation means even temperature throughout the cavity and faster cooking than static ovens; no shelf swapping required to hit the target temperature. There's also a dedicated grill function inside the oven, so you can brown or finish dishes without firing up the top griddle separately, saving energy and space.
Throughout both sections, stainless steel construction handles the daily grind of a professional kitchen. Independent power circuits mean you run each appliance separately if you need to, and the three-phase 850 × 600mm footprint tucks neatly into a standard cook line without overwhelming the layout.
