Why this electric oven earns its place
This isn't a griddle that happens to have an oven attached—it's two independent cooking stations in one frame. The chrome ribbed griddle on the base runs hot and fast for eggs, toast, bacon, hash browns and searing. The oven chamber above provides consistent, static heat for holding plates, warming service dishes, or precision cooking that doesn't need forced air. In a busy breakfast or all-day café, that separation means both modes stay in use at pace.
The static oven holds two 2/1 gastronorm trays side by side. Unlike convection units, static heat is gentler on delicate items—pastries don't case-harden, meats don't dry out, and service plates stay at eating temperature without degradation. The 900 mm width and 812 mm depth let you fit this in kitchens where space is tight but output can't be. Three-phase power (18.5 kW) and straightforward on/off controls mean it runs reliably through breakfast rush and into lunch service.
The Blue Seal Evolution design lets you line multiple units side by side without gaps, so your kitchen stays visually and functionally connected. Two-year warranty covers parts and labour, with an optional extended cover available.
