Steak Contact Grill

Commercial Gas Steak Contact Grill — Overhead Radiant Heat, For Distributors Supplying Steakhouses & Western Restaurants

TempSprite commercial steak contact grills are built for distributors placing professional steak finishing equipment in steakhouses, western restaurants and hotel kitchens where overhead radiant heat is required for high-quality protein cooking. The SG-3G uses a salamander-style overhead gas heating configuration to cook steaks from above — delivering the intense, direct radiant heat that produces consistent searing, caramelisation and moisture retention that steakhouses require as a core service quality standard. A 42 × 27.5 cm grate provides ample cooking area for simultaneous multi-steak service. Compatible with both LPG and natural gas supply.

Core Advantages

• Consistent professional steak results that tabletop equipment cannot replicate — overhead radiant heat from above creates even searing across the protein surface without the pressure marks of a contact plate, producing the presentation and crust quality that upscale steakhouse menus require
• Gas-fired radiant heat for sustained cooking temperature — LPG and natural gas compatible; gas supply delivers consistent high-temperature output through peak service without the recovery time limitations of lower-wattage electric alternatives
• 42 × 27.5 cm grate suits multi-portion simultaneous cooking — the grate area handles multiple steaks per cook cycle, reducing ticket time at peak service in the kitchens you supply
• Salamander-style configuration is a recognised professional kitchen standard — buyers in the steakhouse and western restaurant segment will recognise this equipment format as a professional kitchen specification, supporting distributor credibility in premium venue accounts

OEM & Wholesale

Factory-direct supply backed by 15 years of OEM manufacturing. One-stop sourcing across a full multi-category kitchen range — mixed-container friendly. OEM / ODM: custom branding, voltage and packaging. After-sales spare-parts and service support.

Care Tips

• Daily: Remove protein residue from grate and drip tray after each service; wipe reflector surfaces while unit is cooling
• Weekly: Inspect gas burner ports for fat blockage; clean the grate frame and check for warping under repeated high-heat use
• Monthly: Full deep-clean of burner assembly and reflector panels; inspect gas connection fittings; verify temperature output

FAQ

• What is the minimum order quantity? Most models start at MOQ 20 pcs; contact us for wholesale pricing and mixed-container options.
• What is the difference between a steak contact grill and a standard contact grill for my buyers? A steak contact grill uses overhead radiant heat (salamander-style) to cook proteins from above without pressing them — preserving natural juices and producing a seared crust. A standard contact grill uses two heated plates pressing from both sides, which is suited to sandwiches and thinner items but can squeeze moisture from thick steaks.
• Is the SG-3G compatible with both LPG and natural gas? Yes — the unit supports both fuel types; specify gas type at ordering so the correct injector configuration is supplied.
• Is this unit suitable for restaurants new to steak service? Yes — the SG-3G is a practical entry-point professional steak grill for restaurants launching or expanding a steak menu, and represents a compelling upsell from basic griddle cooking for the buyers your distribution network supplies.