| Model | HEG-908 |
| Dimension | 760x630x460mm |
| Volts | 220V-240V/50-60Hz |
| Power | 3+2.8Kw |
| N/W | 48Kg |
This electric griddle with fryer is made for hotel, restaurant and catering kitchens that cannot bring a gas line to the cooking area or prefer not to. It runs on electricity, so there is no open flame on the line — practical in upper-floor hotel kitchens, food courts and buildings where gas installation is difficult or not permitted. Typical buyers include hotels, restaurants, catering kitchens and equipment distributors stocking a cooking line. As commercial cooking equipment manufacturers, we build the body and cooking surfaces in our own factory, and our range covers cabinet and counter-top cooking equipment for professional kitchens.
| Model | HEG-908 |
|---|---|
| Series | Restaurant Series, western combination cooking line |
| Configuration | Electric griddle with fryer |
| Cooking areas | Flat griddle plate and fryer well |
| Dimensions (W × D × H) | 760 × 630 × 460 mm |
| Voltage | 220–240 V |
| Frequency | 50–60 Hz |
| Power | 3 + 2.8 kW |
| Net weight | 48 kg |
| Body material | Stainless steel |
Breakfast service is where the plate earns its keep: pancakes, French toast, eggs, bacon, home fries and hash browns come off the flat surface while the fryer well handles the fried items that finish a buffet line. At lunch and dinner the same surface sears burgers, steaks and chicken breasts, and the well sends out fried sides and starters. Hotels, cafés, catering kitchens and food-court operators looking for restaurant cooking equipment use it to cover several dayparts from one work position, which matters when the pass is narrow. For catering companies and pop-up kitchens, there is only one unit to connect, work and clean, and it can be moved between sites as a single piece.
Ola Oficina Co., Ltd is a professional kitchen equipment supplier serving hotels and restaurants. Our range covers gas and electric cooking equipment — pasta cookers, a gas soup kettle, griddles, a griddle with fryer, a lift salamander and gas stoves — available in cabinet and counter-top formats, so buyers can equip a full cooking line from one supplier. Fuel type, format and configuration options let you match equipment to each site. Technical documents are supplied with our ranges, and our team assists with product selection, spare parts and repeat orders.
Yes. The plate and the fryer well are separate cooking zones within this commercial cooking equipment, so griddle work can continue while a basket finishes in the oil. That lets a single operator cover a mixed order during a busy service without moving between two machines.
Scrape the griddle plate while it is still warm, wipe it with a cloth and a thin film of oil, and leave it seasoned for the next shift. On the fryer side, strain the oil at the end of service and wipe out the well once it is empty; clean oil keeps fried food tasting consistent. Finish with a warm, soapy wipe over the body, dry it off, and check the controls and electrical connection once a week.
Plan extraction across the full width of the machine, because both cooking zones release heat and grease. This is how commercial kitchen cooking equipment of this size is normally ventilated, and it is worth checking the local rules for frying in your market before installation. Leave clearance above the unit so hot air and vapour can escape freely.
No. This model runs on 220–240 V at 50–60 Hz, so it can be installed in kitchens where routing a gas line is difficult or not permitted. The electrical supply should be checked by a qualified installer before the unit is wired in.
This is the HEG-908, the model to specify for a multi-site rollout. Keep the model reference and connection details with your project drawings so every site ends up with the same restaurant cooking equipment and the same supply requirements.
Yes. OEM and ODM customization is part of our service, and our design team can adapt commercial cooking equipment to suit your kitchen layouts, operational needs and brand identity. Share your drawings and the way the station will be used, and we will come back with a configuration that fits the line.
