Weatherdon’s Nero Contact Grill has launched a grill that has been specifically designed for the hospitality industry by Sydney’s Cube industrial design team.
The 2000-watt grill boasts a number of features including an auto off timer; heat control dial; glass lid; indicator lights and non-stick hotplates. The grill also completely opens for two cooking plates.
Lower temperatures enable slower cooking, which achieves the highly sought-after ooze in a toasted sandwich.
“When we designed the product, we [thought] about the function first and then how form relates,” says Paul Cohen, director of Cube Design.
“It starts with the cleaning. All the surfaces are flush to minimise grime and removable dishwasher-safe grill plates slip off easily.
“A big part of the project was getting the grill size right, hence the little chamfers at the edges so food can’t roll off. Typically, an edge would run vertically, but we changed that to angles, again it minimises cleaning.
“Weighting the lid was also a consideration as the top tray needs the pressure for the thicker breads and buns or larger cuts of sausages or meat.”
“Our clients appreciate the criteria that goes into designing a robust yet streamlined product that can stand the heat of the commercial kitchen,” says Robert Weatherdon, Weatherdon’s managing director.
“The Nero Grill also has a quick reference guide fixed to the outside of the machine as most venues don’t keep or even read instruction booklets.”