Alternatives for Grilling Cheese on Spuds and Chips

by Nic
(Uk south )

Hey folks/David

We are in the stages of tallying up all of our equipment to workout the output and trying to save on wattage. The salamander grill is proving juicy on power but the grilling side of things will be important for our spud van so wondered if there is a tried and tested alternative method.

Someone mentioned a searzall for the blow torch but not convinced.

Ideas welcome

Also struggling to choose an LPG fryer for fries only
Thank you, love this site!
Nic

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Apr 24, 2025
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starstarstarstarstar 		Salamander Grill is a Hungry Beast
by: MobCater

Hello Nic

Lovely to hear from someone putting real thought into their setup—especially when it comes to power usage.


Let’s tackle both your points—the salamander grill dilemma and choosing a reliable LPG fryer—with solid, tried-and-tested advice from the road.

Salamander Grill: Is There a Better Way?

You’re absolutely right—the salamander grill is a hungry beast, especially on electric. Great for browning and finishing, but on a mobile unit (especially if you're running off a generator), it’s a bit of a wattage guzzler. Here are some practical alternatives:

1. LPG Griddle with Rear Heat Zone
Many traders (myself included over the years) shift to a high-quality LPG griddle that’s got zoned heat—hotter at the back, cooler at the front.

You can "grill" or char things towards the back with a decent crust if your plate gets hot enough.

It’s reliable, powerful, and way easier to control cost-wise.

Tip: Make sure it’s thick steel—not a cheap, thin one that warps and loses heat fast.

2. Cast Iron Sizzle Plates or Grill Pans (on Gas)
Stick a cast iron grill plate or ridged pan right on your LPG griddle or burner.

Preheat properly and it’ll give you those grill lines and caramelisation you’re after.

Easy to clean, flexible, and power-free. You can even have a couple going at once during busy periods.

What About the Searzall?

It’s a cool bit of kit and has a cult following (especially for finishing sous vide meats), but for commercial volume, it’s fiddly and slow.

Great for the odd finishing torch moment, but it won’t replace a grill for busy service. Bit like using a match to start a bonfire.

Choosing an LPG Fryer for Fries Only

Now this is an important bit—because fries are crowd-pleasers, but you want consistent results without guzzling gas or ending up with soggy chips.

What to Look For in a Good LPG Fryer:
Recovery time – how quickly it gets back to temp after each batch. Fries drop the oil temp quickly.

Tank size – 8L is the absolute minimum; 10–12L is better for fries-only service.

Double basket – helps with speed and batch cooking.

Stainless steel construction – easier to clean, lasts longer.

Top Trusted Brands (UK Catering Scene):


Parry – reliable and UK-based, parts easy to get. Shop Salamander Grills at MobCater


Buffalo – entry-level, but decent for lower volume.

Lincat or Falcon – commercial-grade, more expensive but built like tanks.

Pro tip: If you go second-hand, make sure you get it gas-safety tested. And always carry spare thermocouples and piezo igniters—you'll thank yourself later.

Final Thoughts from the Field

Power conservation is smart—it saves money, keeps your generator quieter, and avoids overloading circuits.

LPG is king in the mobile world for anything involving heat—it's cheaper and more powerful per unit than electric.

Don't be afraid to experiment—start with tools that can serve multiple roles (like a griddle or grill pan), and add as you grow.

Fries and grilled toppings can be a brilliant combo—just keep your workflow efficient so you're not juggling ten gadgets under pressure.
Best of luck and keep us updated.

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