Collection: Contact Presses

Contact presses (panini grills, sandwich presses, smashing-burger presses) cook with two heated plates pressing the food. They are the small-footprint hot-cookery tool for cafes, bars and quick-service. Hospitality Connect stocks contact presses from Roband, Apuro, Anvil, Birko and Cookrite — across single, double and twin-plate formats with smooth, ribbed and combo tops.

Types of contact presses

• Single contact press (smooth top): One press plate over a smooth bottom; suits flat sandwiches, smashing-burger and panini.
• Single contact press (ribbed top): Char-mark grill pattern on the top plate; gives the visual char-grill effect on panini and burgers.
• Twin contact press: Two side-by-side press plates; doubles the throughput for busy cafes.
• Combo (smooth + ribbed): One plate of each; flexibility for menu split.
• Heavy-duty smash burger presses: Cast-iron tops rated for high-volume burger service; thicker plates retain heat for back-to-back patties.

Sizing and venue match

Match plate area to your menu — a 250x250mm plate covers a single panini or two smashing burgers; 360x360mm covers two paninis or four burgers. Twin-plate machines double throughput for cafes pushing 60+ paninis a service. Power scales — single 1.8–2.2kW (10A); twin 3.0–3.6kW (15A). Plate weight matters: heavier cast-iron tops hold heat better for consecutive cooks but slow heat-up time. Lighter chrome-plated tops heat fast but lose temperature between presses.

Installation and operating notes

• Power: 10A 240V for single, 15A for twin or heavy-duty.
• Bench clearance: 50mm side and rear ventilation; heat sinks at the back of most units.
• Drip tray: Empty between flavours — cheese spillage burns on hot plates and creates smoke.
• Pre-heat time: Allow 8–12 minutes for full heat-up; programmable thermostats save energy on slow days.
• Plate cleaning: Hot plate-scraper while warm; chemicals only on cooled plates per manufacturer schedule.

Contact press scoping: smooth top for paninis with even browning; ribbed top for char-mark visual on burgers and panini; combo for menu flexibility. Plate weight matters — heavier cast-iron tops hold heat for back-to-back cooks but slow first-cook heat-up; lighter chrome-plated tops heat fast but lose temperature between presses. For burger smashing, specify cast-iron or heavy-duty plate; the smashing impact bends light plates over time. Confirm bench clearance before delivery — heat sinks at the back of most units; allow 50mm side and rear ventilation.

Pair with

Round out a hot-finish line with salamander open toaster, high speed ovens and grill, food heat lamps and electric cooking equipment.

Why buy contact presses from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Contact presses care and longevity

• Check fan motor and bearings quarterly: Convection fans run hot; failed bearings drop the air curtain and uneven cookers.
• Inspect door gaskets: Burnt or compressed gaskets bleed heat and waste 10–15% of energy per cycle.
• Clean cavity within 30 minutes of last use: Hot residue lifts cleanly; cold carbonised soil needs aggressive chemicals that damage seals.
• Test safety thermostats annually: High-limit cut-outs are the last line of defence and quietly fail.
• Calibrate display vs probe annually: A 10°C drift undermines bake consistency.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right contact presses to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.