Sandwich and Panini Grills

Sandwich grills and panini grills operate on the same principle, using heated upper and lower plates to press and cook sandwiches simultaneously from both sides. The terms are often used interchangeably, though panini grills typically refer to ridged-plate models that produce visible grill marks.

Yes, commercial sandwich and panini grills are a staple in cafes, quick-service restaurants, and deli counters across Canada. Their fast heat-up time and simultaneous double-sided cooking make them efficient for high-turnover sandwich menus.

Smooth plates are better for grilled cheese, club sandwiches, and pressed items where even contact is important. Ridged plates produce the char lines associated with panini-style sandwiches and are the right choice when the visual presentation of grill marks matters to the product.

Single-unit sandwich and panini grills suit lower-volume cafes where sandwich orders come in steadily but not all at once. Larger double-platen models or multiple units side by side are the better setup for high-volume cafes and restaurants where simultaneous orders are common during peak periods.

Most commercial sandwich and panini grills have adjustable top plate height to accommodate different bread thicknesses, from thin focaccia to thick ciabatta. This adjustability is important for menus that feature a variety of sandwich styles, as a fixed-height platen limits your flexibility.

Yes, commercial sandwich and panini grills range in wattage based on plate size and intended output. Higher-wattage models recover heat more quickly between pressings, which is essential in busy service environments where back-to-back orders need consistent results.

Cast iron and aluminium plates are the most common materials in commercial sandwich and panini grills, with cast iron offering better heat retention and aluminium heating up more quickly. The right choice depends on your service pace and how consistent you need heat recovery to be between orders.