Sandwich Griddle-37E/41E/57E

Product Introduction

The Sandwich Griddle 37E / 41E / 57E is HSYL's compact countertop electric griddle line, built for small-food-business operators who need commercial griddle cooking without the floor space, power supply or capital outlay of a full-size upright range. The line covers three models — HSG37E, HSG41E and HSG57E — at 370 mm, 410 mm and 570 mm griddle width respectively, all sharing a 305 mm depth and 210 mm height that lets them sit on an existing counter without under-counter cabinet installation.

All three models run on 230V/50Hz single-phase power — the same supply available at a standard household or small-commercial wall outlet. Power scales with griddle width: 1.8 kW on the HSG37E for a sandwich-only volume, 2.2 kW on the HSG41E for a sandwich-plus-breakfast menu, and 3.6 kW on the HSG57E for a busier griddle-heavy menu. No 380V three-phase supply is required on any model, which removes the most common barrier to commercial griddle adoption in small venues.

This line is built for buyers who do not need an upright Cooking Range 700 Series HG griddle and should not be paying for a floor-standing cabinet, gas connection or 380V electrical upgrade. It belongs to HSYL's broader cooking and frying equipment range, so a Sandwich Griddle can be specified as the griddle station in a small-kitchen lineup alongside other countertop and small-footprint cooking equipment.

Technical Specification

Gross weight values for HSG37E and HSG41E are flagged as anomalies in the source specification (source G.W. less than N.W.) and are listed as "See note". HSG57E values are confirmed. Product team to confirm correct G.W. for the two smaller models before publication; all other specifications — power supply, electric power, net weight, net size — are confirmed.

For project-specific requirements including griddle plate material, plate thickness, temperature range, thermostat type, certification and plug type, HSYL confirms configuration against your local electrical standard, menu requirement and food-contact regulations during quotation.

Model Selection by Sandwich and Breakfast Volume

For small-venue griddle selection, the deciding variable is menu breadth — a sandwich-only menu needs less griddle surface than a sandwich-plus-breakfast menu, which needs less than a full griddle-heavy menu. Use the three-model ladder to pick the right fit.

HSG37E — Sandwich-only volume

At 370×305 mm griddle surface and 1.8 kW, the HSG37E is the entry model for venues whose griddle use is primarily sandwich and panini pressing, with limited simultaneous searing. The 14 kg N.W. makes it portable enough to relocate for cleaning or to share between two stations in a small kitchen. Suitable for a sandwich-only shop, a small office pantry, or a convenience store corner.

HSG41E — Sandwich plus light breakfast

At 410×305 mm griddle surface and 2.2 kW, the HSG41E adds 22% more power and a slightly wider cooking area than the HSG37E. The extra width fits two sandwiches side by side or one sandwich plus breakfast eggs and bacon. Suitable for a café or bistro that runs a sandwich-plus-light-breakfast menu, or a food truck that needs one griddle for both sandwich pressing and egg cooking.

HSG57E — Sandwich and full breakfast griddle

At 570×305 mm griddle surface and 3.6 kW, the HSG57E doubles the power of the HSG37E and adds 54% more cooking surface. This is the model for a breakfast-and-sandwich venue where the griddle runs continuously through morning service — eggs, bacon, sausages, hash browns and sandwiches on the same plate at the same time. Suitable for a busy breakfast café, a small diner, or a convenience store with a hot-food counter.

Quick Selection Summary

Working Process

1. Countertop placement. Place the griddle on a stable counter with a 230V/50Hz wall outlet within reach. The 305 mm depth fits standard 400 mm and 600 mm counters without overhang; the 210 mm height clears standard overhead cabinetry. Confirm the counter can support 14–27 kg of griddle weight plus cooking load.
2. Plug-in and preheat. Plug into a standard 230V single-phase outlet — no electrician-installed 380V three-phase circuit is required. Preheat the griddle plate for 5–8 minutes before first batch; the thermostat indicator light cycles off when the plate reaches target temperature.
3. Cook sandwich and breakfast items. Place sandwiches, panini, eggs, bacon or breakfast items directly on the flat plate. The thermostat maintains plate temperature during cooking — no manual flame adjustment. Cook multiple items side by side on the wider HSG41E and HSG57E models.
4. Batch turn and finish. Turn sandwiches and breakfast items at the midpoint of the cook cycle. The flat plate sears both sides evenly without a press; for pressed sandwiches, a manual sandwich press accessory can be used (available separately — confirm with HSYL during quotation).
5. Clean-down and hygiene checkpoint. After service, unplug the griddle and let the plate cool to a safe handling temperature. Scrape residue with a flat griddle scraper while still warm, wipe down with food-contact-safe cleaner, and empty any grease tray. The compact size lets the griddle be moved to a sink for deeper cleaning when needed — an advantage over built-in upright griddles that cannot be relocated for cleaning.

Applications

• Sandwich shops and panini bars — HSG37E covers a sandwich-only menu at 1.8 kW from a 230V wall outlet, fitting a counter in a 4–6 m² sandwich prep zone.
• Cafés and bistros with breakfast menu — HSG41E runs sandwich plus light breakfast (eggs, bacon) on a 410 mm griddle surface, with 2.2 kW maintaining plate temperature under continuous morning load.
• Breakfast cafés and small diners — HSG57E handles full breakfast griddle service (eggs, bacon, sausages, hash browns, sandwiches) on a 570 mm plate at 3.6 kW, covering a busy morning rush from a single countertop unit.
• Convenience store hot-food counters — HSG37E or HSG41E for a compact hot-sandwich station at the front of store, running on 230V supply without a back-of-house kitchen upgrade.
• Food trucks and mobile kiosks — HSG37E at 14 kg is portable enough for a food truck counter, running on the vehicle's 230V inverter supply for sandwich and breakfast service on the road.
• Office pantries and break rooms — HSG37E provides commercial-grade sandwich griddle cooking in an office pantry, replacing domestic sandwich presses with a unit built for higher daily cycle count.
• Small hotel breakfast stations — HSG41E or HSG57E for a hotel breakfast room made-to-order egg and sandwich station, without installing a full back-of-house griddle line.

The highest-value deployment is the small sandwich shop and food truck scenario: the 230V single-phase supply and countertop format let a buyer add commercial griddle cooking to a venue that has neither 380V three-phase power nor floor space for an upright range — opening commercial griddle capability to venues that would otherwise be limited to domestic equipment.

Advantages

• 230V/50Hz single-phase power on all three models. No 380V three-phase circuit required — any venue with a standard commercial or household wall outlet can run a Sandwich Griddle, removing the most common barrier to commercial griddle adoption in small venues.
• Three widths, one depth and height. 370 mm, 410 mm and 570 mm griddle widths all share 305 mm depth and 210 mm height — buyers scale cooking surface by menu volume without changing counter installation, power supply or operator workflow.
• Countertop format, no cabinet base. Sits on an existing counter without occupying floor space or requiring under-counter cabinet installation — preserves floor area for storage, refrigeration or customer seating.
• Lightweight and portable. 14 kg N.W. on the HSG37E and 20 kg on the HSG41E — light enough to relocate for cleaning, share between stations, or move between venues. The HSG57E at 27 kg is still manageable for one person to reposition.
• Power scaled to griddle surface. 1.8 kW, 2.2 kW and 3.6 kW match the cooking surface area of each model — the plate reaches and holds target temperature under load without drawing more power than the surface needs.
• Step-up compatibility with 700 and 900 Series. When a venue outgrows the HSG57E's 570 mm countertop griddle, the buyer can move up to the upright Cooking Range 700 Series HG griddle line without changing brand, ice geometry or service relationship.

Complete Your Small-Kitchen Lineup

The Sandwich Griddle is one piece of a small-food-business cooking lineup. These HSYL resources are typically evaluated alongside it:

• Cooking Range 700 Series — the step-up path when griddle demand exceeds the HSG57E's 570 mm countertop surface and an upright floor-standing griddle becomes necessary.
• Yogurt maker machine — complementary small-kitchen equipment for cafés and breakfast venues adding yogurt and parfait service alongside a sandwich griddle station.
• How to start a food product line — planning reference for buyers scoping a sandwich griddle as part of opening a new sandwich shop, café or small-food-business operation.

CTA

Send your menu type (sandwich-only, sandwich plus breakfast, full breakfast griddle), your available power supply (230V single-phase confirmed?) and your counter clear dimensions (width × depth × height in mm) — HSYL will return the right HSG model recommendation and confirm griddle plate material, thermostat type and certification for your venue.

Operating a multi-site sandwich shop or café chain? Ask our engineers for a fleet standardization brief covering the HSG37E, HSG41E and HSG57E lineup, with unified plug type and service scheduling.

Unsure whether your venue needs the countertop Sandwich Griddle or the upright 700 Series HG griddle? Tell us your peak-hour sandwich count and counter clear height — we will model both options against your menu volume.