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This 60 cm gas char grill processes multiple menu items simultaneously on a cast iron griddle plate. The 4 kW burner delivers flat-top surface cooking for burger restaurants, breakfast cafés, hotel kitchens, and catering operations. Operators use it as a primary cooking surface during high-volume service periods.
Commercial Application
The unit functions as a workhorse station for operations requiring simultaneous preparation of proteins, eggs, vegetables, and pancakes. Burger restaurants use it to cook patties, onions, and buns at the same time. Hotel breakfast services run eggs, bacon, and hash browns across different temperature zones on the same surface.
During peak service, the cast iron plate maintains stable heat distribution across its width. A 60 cm working surface allows two operators to work side-by-side without collision. The base cupboard provides underneath storage for utensils, oils, and cleaning materials within arm's reach.
Key Operational Advantages
- Cast iron griddle plate retains and distributes heat evenly across cooking zones
- 4 kW stainless steel burner operates on LPG (21-25 mbar) or natural gas (30-50 mbar)
- Gas cock includes safety valve for manual flame control and emergency shut-off
- Stainless steel body construction withstands commercial kitchen humidity and cleaning chemicals
- Base cupboard integrated into 85 cm height provides storage without additional furniture
- 95 kg weight ensures stability during spatula work and heavy pan placement
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | LTI/70SD-M170-2 |
| Dimensions (W × D × H) | 7 × 6 × 8 cm (2.8 × 2.4 × 3.3 in) |
| Power Output | 4 kW |
| Gas Type | LPG or natural gas |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The body uses stainless steel panels throughout. The cooking surface is cast iron, chosen for thermal mass and surface durability under metal utensils. The burner assembly is stainless steel with a safety valve integrated into the gas cock.
- Stainless steel exterior panels resist corrosion in high-humidity environments
- Cast iron griddle plate machined for even heat distribution
- Gas valve assembly includes thermal cut-off for flame failure protection
- Base cupboard fitted with stainless steel door and shelving
Suitable Operations
- Burger restaurants
- Breakfast cafés
- Hotel kitchens
- School canteens
- Catering operations
- Food trucks
Procurement & Support
TurcoBazaar supplies this PIMAK 700 Series unit to commercial buyers in the UK, Europe, USA, Canada, Middle East, and Africa. The manufacturer certifies the unit to CE standards, with build specifications aligned to NSF and CSA requirements for commercial foodservice equipment. Freight is arranged based on destination and quantity.
Frequently Asked Questions
Q: Is the cooking surface chrome-plated or raw cast iron?
A: The surface is cast iron. It requires initial seasoning with cooking oil before first use. Seasoning builds a non-stick patina and prevents rust between services.
Q: Can this unit operate on mains electricity instead of gas?
A: No. This model is gas-only, designed for LPG or natural gas supply. TurcoBazaar supplies separate electric griddle models if mains power is the only option available.
Q: How is grease collected and removed during service?
A: The cast iron plate has a slight slope toward the front. Grease flows to a collection trough at the edge, which is removed and emptied during or after service. The trough is stainless steel and dishwasher-safe.
Q: Can this griddle be installed in a catering van or food truck?
A: Yes, provided the vehicle has adequate ventilation and a secured gas line with compliant fittings. The 95 kg weight requires floor reinforcement and anti-slip mounting brackets during transit.
Q: Does the griddle surface have independently controlled temperature zones?
A: No. The single 4 kW burner heats the entire plate from underneath. Operators create temperature zones by adjusting food placement—hotter areas near the center, cooler areas toward the edges.




