Commercial sandwich press and contact grills

The main differences between commercial sandwich presses and panini presses (both of which are types of contact grills) are:

Specialisation: Sandwich presses are versatile and can handle a variety of sandwich types, making them suitable for a different breads and fillings. Panini presses are specifically designed for making panini sandwiches, which are typically made with Italian bread, such as ciabatta or baguette, and filled with various ingredients.

Plate design: Typically, sandwich presses have two heated plates that are flat or slightly ridged. Panini presses have two heated plates with more pronounced ridges, which create the distinctive grill marks on panini sandwiches.

Temperature control: Sandwich presses often have basic temperature control settings, typically ranging from low to high heat. Panini presses usually offer more precise temperature control options, allowing users to adjust the heat according to different bread types and sandwich fillings.

Aside from the size and plate material (see other FAQs), here are some important features to consider when choosing a commercial sandwich press or panini press:

Adjustable height: Allows you to accommodate sandwiches of different thicknesses, ensuring even cooking and proper pressure application.

High speed: Some models offer high-speed heating elements that can quickly reach the desired cooking temperature, reducing waiting time and increasing productivity.

Programmable functions: Allow you to set specific cooking times and temperatures for different recipes, ensuring consistent results and streamlining the cooking process.

Removable plates: You can wash them separately or place them in a dishwasher, saving cleaning time and effort.

Timer (built in): Allows you to set the desired cooking time, ensuring consistent cooking results and preventing overcooking or burning.

Temperature control: Enables precise temperature settings based on the type of bread, fillings, and desired level of toasting or grilling.

Dual-temperature zones: Allows you to set different temperatures for the top and bottom plates — useful when melting cheese on top while toasting the bread underneath, for example.

Thermostat (built in): Ensures accurate temperature control, maintaining consistent heat throughout the cooking process.

Drip tray (removeable): Collects excess grease and food debris, making cleanup easier and preventing mess on the countertop or floor.

Consider your specific needs, menu requirements, and kitchen workflow when evaluating these features. Prioritise the features that align with your cooking style, volume of sandwiches, and ease of cleaning for efficient and effective operation.

The specific sizes of commercial sandwich presses (also known as industrial sandwich presses) and panini presses vary between manufacturers. Here are some common size categories:

Small/compact

• 22-30cm plate width
• Suitable for low-volume operations with limited space

Medium

• 30-36cm plate width
• suitable for moderate-volume operations

Large

• 36-46cm plate width
• suitable for high-volume establishments with significant sandwich production

Double/dual

• 46-70cm (combined)
• suitable for high-volume establishments serving a diverse range of sandwiches

When choosing the size of your sandwich press or panini press, it's important to consider the available space in your commercial kitchen, the expected volume of sandwiches, and the size of the bread or sandwiches you plan to grill.

The choice between aluminium and cast-iron plates in a commercial sandwich press or panini press depends on various factors and personal preferences. Here are some considerations to help you make a decision:

Heat distribution: Aluminium plates offer quick and even heat distribution, ensuring consistent cooking results. Cast-iron plates also distribute heat well and have excellent heat retention, which can be advantageous for maintaining consistent temperatures during longer cooking sessions.

Grill marks: Cast-iron plates are known for their ability to create deep and defined grill marks on sandwiches, adding an appealing visual aspect. While aluminium plates can create grill marks, they’re typically not as pronounced or deep.

Durability: Cast-iron plates are renowned for their durability and long lifespan. With proper care and maintenance, they can withstand heavy use over many years. Aluminium plates are lightweight and less prone to rust, but they can be more susceptible to scratching and denting over time.

Maintenance: Aluminium plates are generally easier to clean due to their smooth surface and non-stick properties. They often require simple wiping with a damp cloth or sponge. Cast-iron plates require more maintenance, including proper seasoning, gentle scrubbing, and occasional re-seasoning to prevent rust and maintain their non-stick properties.

The main non-stick coatings used on commercial sandwich presses and panini presses are typically enamel and PTFE (polytetrafluoroethylene), commonly known as Teflon®. Here are some of the pros and cons of each:

Enamel coating:

• Smooth and non-stick surface that prevents food from sticking.
• Easy to clean as food residues are less likely to adhere to the enamel surface.
• Resistant to staining and discoloration.
• Generally not as durable as PTFE coatings and can wear down over time with heavy use.
• Can chip or crack if subjected to rough handling or impact.

PTFE (Teflon®) coating:

• Excellent non-stick properties, making it easier to remove food residue.
• Smooth surface that helps distribute heat evenly for consistent cooking.
• Resistant to staining and sticking.
• Can deteriorate over time, especially if exposed to high heat or abrasive cleaning methods.
• Care must be taken not to overheat the grill, as excessive heat can cause the release of potentially harmful fumes.

Non-stick coatings should be used and maintained according to the manufacturer's instructions to ensure longevity and safety.

Here are the cooking times for some of the most common sandwiches and paninis cooked in the respective machines:

Commercial sandwich press

• 2-3 minutes approximate cooking time - ham and cheese, vegetarian caprese, tuna melt and BLT (bacon, lettuce, tomato)
• 3-4 minutes approximate cooking time - chicken caesar wrap, roast beef with caramelised onions

Commercial panini press

• 3-4 minutes approximate cooking time - ham and cheese, turkey and swiss, caprese
• 4-5 minutes approximate cooking time - cubano, chicken pesto, philly cheesesteak

Cooking times can be influenced by factors such as the thickness of the sandwiches, temperature settings, and desired level of toasting or melting.

It's recommended you refer to the manufacturer's guidelines and adjust the cooking time accordingly for optimal results.