In a high-throughput restaurant, the meat post is often the first bottleneck of the service. Every second saved on cooking a steak or a chicken breast is multiplied by the number of pieces served in the day — and over 150 covers, 30 seconds less per piece represents almost 1h30 of cooking time saved. The Double Stainless Clamshell Grill is designed for this context: two simultaneous contact cooking zones, three-phase 400V, maximum output on a compact hot post. It is the machine of the burger restaurant or snack that will not accept the meat post being the limiting factor.
The double: what it changes in intensive production
The difference between a single clamshell and a double is not just surface — it is production logic:
- 2 independent zones on the same post: with the Double Clamshell (660mm), one operator can run two cooks at once — burger patty on the left zone, breaded chicken on the right, for example. The two cycles can differ, the two cooks finish independently. You do not sacrifice versatility to capacity.
- x4 throughput vs standard griddle: a griddle cooks one side, then the operator turns by hand, then watches the other side. The double clamshell cooks two sides at once on two zones. At equivalent post surface, the throughput ratio is 4 to 1.
- Three-phase 400V — power matched to pace: three-phase 400V ensures a fast heat-up and constant heat retention even under continuous load. No temperature drop on the 5th consecutive piece — the 10mm chrome plate accumulates and returns heat at a constant rate.
- Cooking under pressure — even fat extraction: the upper plate pressurises both zones evenly. Fat is extracted from the whole contact surface — result: less greasy, crisper pieces, consistent customer presentation from one order to the next.
For which establishment is the Double Clamshell suited?
- High-volume burger restaurant and fast food: the Double Clamshell is sized for restaurants serving 150 to 200+ covers/day on the meat post. At this volume, the Single Clamshell becomes a limiting factor — the Double guarantees waiting-free service on proteins.
- Multi-service: full lunch + full evening + possible continuous weekday service — the Double Clamshell is the machine of restaurants that run without a break and cannot afford to slow between services.
- Burger dark kitchen: in a dark kitchen dedicated to burgers or hot sandwiches, the Double Clamshell is the central piece of the production post — a single machine replaces 2 to 3 classic griddles in effective throughput.
- Restaurant with a three-phase installation: 400V three-phase is the prerequisite. If your premises have a three-phase installation (the case in the great majority of commercial premises with a professional meter), the Double Clamshell installs directly with no modification.
Technical specifications
- Dimensions: 660 × 708 × 442 mm
- Power: 3 kW
- Supply: three-phase 400 V
- Upper plate: chrome, 10 mm thick
- Cooking zones: 2 independent simultaneous zones
- Programming: 3 cooking memories
- Opening: automatic at end of cycle
- Safety: self-locking system on the pressure plate
- Maintenance: integrated juice collection drawer
- Material: AISI 304 food-grade stainless steel
- Price: €2,790 excl. VAT
What restaurateurs ask
- Why does the Double Clamshell need three-phase 400V while the Single runs on 230V?
- Three-phase 400V is needed to power both heating zones at once at full power with no voltage drop. On a single-phase 230V installation, the double surface would create consumption peaks that would trip a standard consumer unit. 400V three-phase guarantees constant temperature retention on both zones, even in continuous full-power production.
- Can the 2 zones of the Double Clamshell cook for different times?
- Yes. The 3 programmable memories can be assigned to each zone independently. You can cook a burger patty (fast cook) on one zone and a thicker chicken breast (longer cook) on the other, at the same time, without one waiting for the other. The automatic openings are independent per zone.
- What is the real return on investment of a Double Clamshell vs two griddles?
- Two professional griddles of equivalent quality cost €600 to €1,200 and take twice the space. The Double Clamshell at €2,790 excl. VAT produces more on a single machine in half the space, with consistency guaranteed by the 3 memories. In a 150-cover/day restaurant, the service-time saving translates directly into faster table turnover — it is the most profitable investment of the hot post.
- Is the clamshell compatible with frozen products or must you work fresh?
- Both work, but results differ. Fresh (defrosted), cooking is faster and the result juicier. Frozen, cooking takes longer (the cold piece drops the plate) and the memory must be programmed with a suitable time. For high-throughput fast food, fresh is the professional standard that fully exploits the clamshell's speed.
Delivery in France and Europe. For advice on the three-phase installation or sizing your burger post, contact our team.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery 48–72h mainland France.
