CASTA Electric Ribbed Griddle E7/KTE2BBRK for Professional Kitchens

A ribbed griddle creates distinct sear marks on meats, fish and vegetables by pressing the food against a hot, ridged plate. The ridges concentrate heat at the contact points, caramelising the surface while allowing fat and juices to drain into the valleys. This method locks in flavour and gives each piece the signature charred appearance that diners expect from grilled items. The electric element beneath the plate heats the metal evenly, so every ridge reaches the same temperature and every portion cooks at the same rate.

To start, the operator plugs the griddle into a 400 V three-phase supply and turns the switch-thermostat to the desired setting between 100 °C and 270 °C. Once the plate reaches temperature, food is placed directly on the ribbed surface. As it cooks, fat and juices run down the ridges into the front grease drain channel, where they collect in a removable drawer. The integrated flue chimney draws steam and heat upward, keeping the work zone clear. After cooking, the appliance is switched off and allowed to cool before cleaning.

The work surface and splashguards are made from AISI 304 stainless steel with rounded edges for hygiene and easy wiping. The heating plate itself is 15 mm thick AISI 430 steel, chosen for its thermal conductivity and durability. A safety thermostat cuts power if the temperature exceeds the set limit, and heat-resistant handles and knobs remain cool to the touch during extended service.

The 10.8 kW power rating indicates the load on the three-phase circuit; this griddle requires its own dedicated line in a professional kitchen. The 800 mm width provides ample cooking space for multiple portions at once, while the 700 mm depth fits neatly on most worktops. The 275 mm height, adjustable via stainless-steel legs, allows the unit to be levelled on uneven floors and positioned at a comfortable working height.

Cleaning involves removing the fat collection drawer, emptying it, and wiping the grease channel. The ribbed plate is scraped while still warm, then washed with a non-abrasive pad and sanitiser. Splashguards and the work surface are wiped down after each service to maintain hygiene standards.

The E7/KTE2BBRK is a single-unit ribbed griddle without additional modules or variants.