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The HEG250 is a compact electric griddle with a 250×400 mm smooth steel cooking surface rated at 2 kW. It operates on 230V single-phase supply with thermostat control from +50°C to +300°C. Burger restaurants, breakfast cafés, hotel kitchens and catering operations use it for simultaneous preparation of eggs, bacon, pancakes, burgers and toasted sandwiches.
Commercial Application
This unit functions as a primary cooking surface in operations where multiple items must be prepared at the same time. The 1,000 cm² flat surface accommodates four burger patties, six eggs or three large pancakes in a single batch. Operators adjust the dial thermostat to establish temperature zones across the plate for different product types.
During breakfast service, staff cook eggs at 160°C on one side while toasting bread at 200°C on the other. The removable grease drawer collects fats and oils without interrupting workflow. Lunch and dinner shifts use the full surface at 250°C for burger patties and grilled vegetables.
Key Operational Advantages
- 2 kW heating element delivers even heat distribution across 250×400 mm smooth steel surface
- Thermostat range from +50°C to +300°C supports low-temperature holding and high-heat searing
- Removable fat collection drawer enables mid-service cleaning without shutdown
- 10 kg unit weight allows countertop placement or food truck mounting
- 230V single-phase connection installs without three-phase wiring or special circuits
- Overheating protection prevents element damage during extended service periods
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | HEG250 |
| Power Output | 2kW |
| Voltage | 230V |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 10.0 kg (22.0 lbs) |
Construction & Build Quality
The cooking surface is welded mild steel construction. The body is stainless steel with a powder-coated steel base. The heating element sits directly beneath the plate for direct conduction. The dial thermostat uses mechanical control with capillary tube sensing.
- Smooth mild steel cooking plate — seasoning develops natural non-stick properties
- Stainless steel exterior resists corrosion in high-moisture kitchen environments
- Sealed heating element protected from grease ingress and water splash
- Removable grease drawer constructed from stamped stainless steel with weld seams
Suitable Operations
- Burger restaurants
- Breakfast cafés
- Hotel kitchens
- School canteens
- Catering operations
- Food trucks
Procurement & Support
TurcoBazaar supplies Zodex commercial kitchen equipment from UK warehousing to professional kitchens worldwide. Standard freight covers England, Scotland, Wales, Northern Ireland, Republic of Ireland, France, Germany, Netherlands, Belgium, Spain, Italy and Poland. International shipping reaches USA, Canada, UAE, Saudi Arabia, Qatar, Kenya, Nigeria and South Africa.
Frequently Asked Questions
Q: Is the cooking surface chrome-plated or bare steel?
A: The surface is bare mild steel without chrome plating. Operators season the plate with cooking oil before first use to develop non-stick properties. Re-seasoning after deep cleaning maintains surface performance.
Q: Does this model use electric heating only?
A: Yes. The HEG250 operates exclusively on 2 kW electric heating via 230V single-phase supply. No alternative fuel options are available for this model.
Q: How is grease removed during service?
A: The cooking surface slopes toward a front-mounted grease channel that drains into a removable stainless steel drawer. Staff pull the drawer during service to empty accumulated fats without shutting down the griddle.
Q: Can this unit be installed in a food truck?
A: Yes. The 10 kg unit weight and 363×405×225 mm footprint fit standard food truck countertops. Mount the griddle with L-brackets to prevent movement during transit. Ensure the truck electrical system supplies stable 230V power.
Q: How are different temperature zones controlled?
A: The single thermostat controls average plate temperature. Operators create zones by adjusting heat distribution through positioning — hotter at centre, cooler at edges. Thermal mass and conduction create natural gradients across the 400 mm length.