Commercial Crepe Griddles & Crepe Makers

Commercial Crepe Griddles & Professional Crepe Makers

Commercial crepe makers give creperies, cafés, dessert shops, brunch restaurants, hotels, caterers, foodservice businesses, and specialty concepts a dedicated heated surface for producing thin, evenly cooked crepes throughout service.

At Nishi Enterprise, our Commercial Crepe Griddles & Crepe Makers collection features Krampouz professional crepe equipment in electric and gas configurations, including round and square cooking surfaces, single and double griddles, 120V, 220V and 240V electric models, and natural-gas or propane equipment.

The current assortment is built around approximately 15 3/4-inch cast iron cooking surfaces designed for professional crepe production. Operators can choose a compact single-plate unit for moderate production or a double crepe griddle that allows two products to cook simultaneously during high-volume service.

For additional restaurant cooking and preparation equipment, browse our Commercial Griddles, Commercial Work Tables, Food Prep, and Commercial Cooking Equipment.

What Is a Commercial Crepe Maker?

A commercial crepe maker is a countertop cooking appliance built around a smooth heated surface designed for spreading batter into a thin layer.

Professional crepe griddles provide a large uninterrupted cooking plate so the operator can pour batter near the center and use a crepe spreader to form the familiar thin circular crepe.

The same surface can then be used to cook, turn, fill, fold, and finish sweet or savory crepes depending on the menu.

Commercial Crepe Maker vs. Regular Griddle

A standard commercial griddle uses a rectangular flat cooking plate designed for burgers, eggs, pancakes, sandwiches, vegetables, and general restaurant cooking.

A commercial crepe griddle is specifically designed around the controlled spreading and cooking of thin crepe batter.

Its dedicated circular or crepe-oriented cast iron surface makes it easier for an operator to form consistent products than trying to reserve one corner of a general-purpose flat top.

Commercial Crepe Makers for Professional Foodservice

Professional crepe equipment is particularly useful when crepes are an important menu category rather than an occasional special.

A dedicated machine allows the kitchen to maintain a crepe station without occupying space on the main restaurant griddle.

This can also help employees keep crepe tools, batter, fillings, toppings, plates, and packaging together in one production area.

Krampouz Crepe Makers

The current Nishi Enterprise crepe maker assortment is built around Krampouz commercial crepe griddles.

Available models include:

• Single round electric crepe makers
• Single square electric crepe griddles
• Double electric crepe griddles
• Single round gas crepe makers
• Single square gas crepe griddles
• Double gas crepe griddles
• Natural-gas models
• Propane models
• 120V electric models
• 220V and 240V commercial electric models

Cast Iron Crepe Griddles

Krampouz crepe makers in the current collection use cast iron cooking surfaces.

Cast iron provides substantial thermal mass and heat retention, both of which are valuable during repeated crepe production.

When batter is poured onto the plate, the cooking surface loses some heat. A substantial commercial plate helps recover between batches so the next crepe can be prepared without unnecessary delays.

15 3/4-Inch Crepe Makers

Many of the current Krampouz models use an approximately 15 3/4-inch cooking surface.

This provides enough working area for large restaurant-style crepes while keeping the appliance compact enough for a countertop station.

Crepe diameter can still depend on how much batter is poured and how far the operator spreads it across the cooking surface.

Round Crepe Makers

A round commercial crepe maker follows the traditional visual form associated with professional crepe production.

The circular plate provides an obvious edge for spreading batter and can make it easy for employees to judge the intended diameter of each product.

Square Crepe Griddles

Square-bodied crepe machines provide another professional countertop format while maintaining a crepe-specific cast iron cooking surface.

The square housing can integrate neatly into a straight restaurant counter line and is available in both single and double configurations in the current assortment.

Round vs. Square Crepe Makers

The difference is largely about equipment configuration and workstation preference.

Both formats are designed around professional crepe production and use large cast iron cooking surfaces.

Choose according to available countertop space, desired configuration, utilities, and whether the restaurant wants a single or double machine.

Single Crepe Makers

A single crepe maker provides one cooking surface.

This is often enough for cafés, restaurants, food counters, caterers, and dessert operations where crepe demand is moderate or one employee works the station.

Single models also require less counter width than double griddles.

Double Crepe Makers

A double commercial crepe maker provides two cooking surfaces within one equipment station.

This allows an operator to have two crepes cooking at different stages at the same time, which can increase throughput significantly during busy service.

Double models are especially relevant to dedicated creperies, dessert concepts, food halls, catering operations, and restaurants where crepes represent a major portion of sales.

Single vs. Double Crepe Griddles

Choose a single model when production volume is moderate and preserving countertop space is important.

Choose a double unit when one plate would regularly become the bottleneck during peak service.

Do not size the machine around average daily volume alone. Consider how many orders may arrive within the busiest 15 to 30 minutes.

Krampouz CEBIR4110 Electric Crepe Maker

The Krampouz CEBIR4110 Single Round Electric Crepe Griddle provides a professional crepe station in a 120V configuration.

The current model uses an approximately 15 3/4-inch round cast iron cooking plate with an adjustable thermostat.

A 120V model can be particularly attractive when the restaurant wants commercial crepe capability without adding a higher-voltage circuit, although the exact receptacle and electrical requirements should always be verified before purchase.

120V Commercial Crepe Makers

A 120V commercial crepe maker can simplify installation in locations already equipped with compatible commercial electrical service.

It may work well for cafés, brunch restaurants, specialty dessert counters, and lower-volume crepe stations.

Always verify amperage and plug configuration because two appliances operating at the same nominal voltage can still require different circuits or receptacles.

Krampouz CEBIR4CS110 Crepe Maker

The Krampouz CEBIR4CS110 provides another 120V single-round electric configuration in the current collection.

It gives operators an additional electrical option when planning a professional crepe station around available service.

Krampouz CEBIF4220 Electric Crepe Griddle

The Krampouz CEBIF4220 Single Round Electric Crepe Griddle uses an approximately 15 3/4-inch cast iron cooking surface in a 220V commercial configuration.

This provides another option for foodservice operations already designed around higher-voltage countertop cooking equipment.

Krampouz CECIF4 Crepe Maker

The Krampouz CECIF4 Commercial Crepe Maker provides a single approximately 15 3/4-inch cast iron cooking plate and operates on 240V single-phase electrical service according to the current listing.

This professional countertop format can fit creperies, cafés, hotels, brunch concepts, catering kitchens, and dessert operations.

220V & 240V Crepe Makers

Higher-voltage commercial crepe makers can be appropriate for professional kitchens already equipped with compatible electrical service.

Before ordering, verify exact voltage, phase, amperage, plug style, and electrical requirements for the specific model.

Do not assume a 220V and 240V model can simply be interchanged without confirming the equipment specification and building service.

Krampouz CECIF4220 Square Electric Crepe Griddle

The Krampouz CECIF4220 Single Square Electric Crepe Griddle provides a single commercial cast iron cooking surface in a square countertop housing.

This can be a useful configuration when the machine needs to line up neatly with other rectangular countertop appliances.

Krampouz CECIJ4220 Double Electric Crepe Griddle

The Krampouz CECIJ4220 Double Square Electric Crepe Griddle provides two professional cooking surfaces in a 220V electric configuration.

Each plate has independent temperature control according to the current product specification, allowing the operator to manage both cooking surfaces separately.

Independent Crepe Griddle Controls

Independent controls are particularly valuable on double crepe makers.

Both surfaces can operate at similar settings for maximum production, or the operator can adjust each plate independently when recipes or workflow require it.

Electric Crepe Makers

Electric commercial crepe makers are useful for restaurants and specialty foodservice businesses that prefer electrical countertop cooking equipment.

The current collection includes several voltage options, allowing operators to choose equipment around available electrical infrastructure and required production.

Advantages of Electric Crepe Griddles

Electric crepe equipment eliminates the need for a dedicated gas connection at the appliance itself.

It can be particularly practical in cafés, dessert shops, kiosks, hotel outlets, and specialty counters where commercial electrical service is easier to accommodate than new gas piping.

Installation and ventilation requirements still need to be confirmed for the exact equipment and project.

Gas Crepe Makers

Gas commercial crepe makers provide another professional option for kitchens built around gas cooking equipment.

The current Krampouz assortment includes natural-gas and propane configurations along with single and double cooking surfaces.

Krampouz CGBIP4 Gas Crepe Maker

The Krampouz CGBIP4 Single Round Gas Crepe Griddle provides an approximately 15 3/4-inch round cast iron surface in a natural-gas configuration.

This model is designed for professional foodservice operations that want a dedicated gas-fired crepe station.

Krampouz CGBIP4P Propane Crepe Maker

The Krampouz CGBIP4P Propane Crepe Griddle provides the same general single-round professional format in a propane configuration.

Always select fuel type according to the restaurant's actual approved gas supply.

Natural Gas vs. Propane Crepe Makers

Natural gas and propane appliances are designed around different fuel characteristics.

Do not order based only on equipment appearance. Verify the exact gas configuration required by the facility and use the appropriate manufacturer-approved installation.

Krampouz CGCID4 Square Gas Crepe Griddle

The Krampouz CGCID4 Single Square Gas Crepe Griddle combines gas operation with a commercial square countertop configuration.

This provides restaurants with a gas alternative to the square electric models.

Krampouz CGCIM4 Double Gas Crepe Griddle

The Krampouz CGCIM4 Double Square Gas Crepe Griddle provides two independent cast iron cooking surfaces for higher-volume commercial production.

Each surface can be controlled separately according to the current specification, giving operators flexibility during peak service.

Gas vs. Electric Commercial Crepe Makers

Neither fuel type is automatically better.

Electric crepe makers can simplify installation where compatible electrical service is already available.

Gas crepe makers may fit naturally into restaurants already designed around commercial gas cooking equipment.

Compare utilities, production needs, counter location, operating preference, and project requirements before choosing.

Countertop Crepe Makers

The commercial crepe griddles in this collection use countertop-style configurations.

This allows restaurants to create a dedicated crepe station without installing large floor equipment.

The countertop still needs to provide appropriate structural support, working height, clearances, and access to the necessary utilities.

Crepe Makers for Creperies

A dedicated creperie should size equipment around continuous production.

If crepes are the core business, a double commercial crepe maker can help prevent one cooking plate from becoming the primary bottleneck during busy periods.

Crepe Makers for Cafés

Cafés can use commercial crepe makers to add sweet or savory crepes to coffee, pastry, breakfast, or lunch menus.

A single electric model may provide sufficient output where crepes complement rather than dominate the menu.

Crepe Makers for Dessert Shops

Dessert businesses can pair crepes with fruit, chocolate, spreads, sauces, ice cream, whipped toppings, and other sweet ingredients.

A dedicated professional griddle allows the crepe itself to be prepared in front of the customer where the concept uses open preparation.

Crepe Makers for Brunch Restaurants

Brunch restaurants can add both sweet and savory crepes alongside pancakes, waffles, eggs, French toast, and other breakfast items.

A dedicated crepe surface prevents those orders from occupying valuable space on the primary breakfast griddle.

Crepe Makers for Hotels

Hotels may use commercial crepe makers in restaurants, breakfast buffets, brunch service, banquet functions, dessert stations, and specialty outlets.

Single and double machines allow each outlet to choose capacity around its own volume.

Crepe Makers for Catering

Catering operations can use commercial crepe equipment for staffed dessert stations, brunch events, weddings, corporate functions, and other catered menus.

Utility requirements should be confirmed at the actual production or service location before planning the station around a particular model.

Crepe Makers for Food Halls

Crepe concepts can work particularly well in food halls because the product can be cooked and finished within a relatively compact station.

Counter width, refrigeration, batter storage, toppings, customer flow, and utility access should all be planned together.

Crepe Makers for Bakeries

Bakeries and pastry shops can use commercial crepe makers to expand dessert menus beyond baked goods.

Crepes can also provide a made-to-order menu component alongside cakes, pastries, cookies, coffee, and other bakery products.

Crepe Makers for Ice Cream Shops

Ice cream and frozen dessert businesses can combine freshly cooked crepes with ice cream, sauces, fruit, and other toppings.

A compact single crepe griddle may be enough when the machine supports an existing dessert menu rather than functioning as the primary production appliance.

Crepe Makers for Restaurants

Full-service restaurants can use crepe makers for breakfast, dessert, brunch, or specialty menu items.

The machine can be positioned at a dessert station or dedicated preparation counter rather than taking up space on the main hot line.

Crepe Makers for Savory Crepes

Commercial crepe makers can be used for savory crepes and galette-style menu items where the recipe is appropriate to the equipment.

Fillings can include cheeses, vegetables, eggs, meats, sauces, and other restaurant ingredients.

Crepe Makers for Sweet Crepes

Sweet crepes can be filled or topped with fruit, chocolate, spreads, sugar, sauces, cream, nuts, and other dessert ingredients.

A dedicated cooking surface helps restaurants produce a consistent base before fillings are added.

Crepe Makers for Breakfast Crepes

Breakfast menus can use crepes with eggs, cheeses, vegetables, breakfast meats, fruit, or sweet toppings depending on the concept.

Crepe Makers for Dessert Crepes

Dessert-focused operations may prioritize a station with easy access to sauces, fruit, spreads, ice cream, powdered sugar, and finishing ingredients.

The crepe maker is only one part of that production workflow.

Crepe Makers for French-Style Crepes

The broad smooth cast iron surface is designed around the thin spreading method associated with classic crepe preparation.

Operators pour batter and use a spreader to move it across the plate before cooking and turning the product.

Crepe Makers for Galettes

Professional crepe griddles can also support savory galette-style recipes where the batter and cooking process are appropriate.

Temperature may need to be adjusted according to the recipe.

Crepe Maker vs. Pancake Griddle

Pancakes are generally poured in smaller portions and allowed to cook without being spread into an extremely thin layer.

Crepes require a larger smooth area where batter can be deliberately spread outward.

A general flat griddle may cook pancakes efficiently, while a dedicated crepe maker provides a more specialized surface for crepe production.

Crepe Maker vs. Commercial Flat Griddle

A commercial flat griddle is highly versatile and can cook burgers, eggs, sandwiches, pancakes, vegetables, and other foods.

A crepe maker sacrifices that broad menu flexibility in exchange for a surface designed specifically around crepe production.

Browse our Commercial Griddles when the kitchen needs a multi-purpose flat cooking surface.

Crepe Maker vs. Tava

A traditional tava and a commercial crepe maker may both provide flat cooking surfaces, but they are not necessarily designed for the same recipes or kitchen workflow.

For Indian restaurant applications such as tikki and other specialty preparations, browse our Tikki Tava collection rather than assuming a crepe machine is the direct substitute.

Crepe Maker vs. Induction Cooktop

An induction cooktop requires separate compatible cookware.

A commercial crepe maker incorporates the heated cooking plate directly into the appliance.

This creates a dedicated crepe workstation rather than a general cookware heating surface.

Why Cast Iron Is Used for Crepe Griddles

Cast iron retains substantial heat and provides the thermal mass needed for repeated cooking cycles.

This is valuable when one crepe is removed and fresh batter is poured onto the same surface almost immediately.

Crepe Griddle Heat Recovery

Every batch of batter absorbs heat from the cooking plate.

Professional equipment should be selected with expected production in mind so the cooking surface can keep pace during busy service.

Restaurants with especially strong crepe demand may benefit from two plates rather than expecting one surface to carry the entire rush.

Adjustable Crepe Maker Temperature

The Krampouz models in this collection use adjustable temperature controls according to the current product listings.

This allows operators to fine-tune the cooking surface for their batter and production method rather than operating at only one fixed setting.

Why Crepe Temperature Matters

A surface that is too cool can increase cooking time and affect browning.

A surface that is too hot can make batter set before it has been spread properly.

The right setting depends on the recipe, plate condition, product thickness, and desired finish.

Crepe Spreader

A crepe spreader is used to move freshly poured batter across the cooking plate in a thin layer.

Selected Krampouz listings in the current collection include a spreader and spatula with the machine.

Check the exact product description before assuming accessories are included with every SKU.

Crepe Spatula

A long thin spatula helps lift, turn, fold, and remove crepes while giving the operator access across the broad cooking surface.

The correct tool length should match the plate diameter.

Building a Commercial Crepe Station

A professional crepe station may include:

• Commercial crepe maker
• Batter containers
• Crepe spreaders
• Crepe spatulas
• Portioning tools
• Refrigerated fillings
• Dry toppings
• Sauces and spreads
• Fruit
• Plates or takeout packaging
• Cleaning tools
• Nearby work surface

Crepe Makers & Work Tables

A crepe station needs enough nearby counter area for batter, utensils, fillings, toppings, finished crepes, and packaging.

Browse our Commercial Stainless Steel Work Tables when additional preparation surface is needed.

Crepe Makers & Food Prep Tables

Restaurants offering savory crepes may need refrigerated access to cheese, vegetables, meats, sauces, and other ingredients.

Browse our Food Prep Tables for additional refrigerated preparation options.

Crepe Makers & Commercial Refrigeration

Batter and perishable fillings should be handled according to the restaurant's normal food-safety procedures.

Keeping refrigeration close to the crepe station can make production more efficient during busy service.

Choosing a Single Crepe Maker

A single plate is usually the logical starting point when crepes are a new menu item or order volume is moderate.

It uses less countertop space and allows the restaurant to evaluate demand before committing to a larger double machine.

Choosing a Double Crepe Maker

A double unit is better suited to businesses where customers frequently order multiple crepes at the same time.

Two plates also allow one surface to carry a different recipe or temperature when the menu requires it.

Choosing a Crepe Maker for a Café

A café should consider expected hourly orders, counter space, available electricity or gas, and how much preparation space is needed for fillings.

For moderate demand, a compact single electric model may provide the simplest workflow.

Choosing a Crepe Maker for a Creperie

Dedicated creperies should focus heavily on throughput.

If one operator can spread and finish products quickly enough, a double machine can significantly increase the number of crepes being cooked simultaneously.

Choosing a Crepe Maker for a Dessert Shop

Consider how crepes interact with the rest of the dessert menu.

If employees also scoop ice cream, prepare drinks, or assemble other desserts, the crepe station should not occupy more counter space than production justifies.

Choosing a Crepe Maker for Catering

Catering businesses should pay special attention to available utilities wherever the equipment will actually operate.

A 120V machine, higher-voltage electric griddle, natural-gas model, and propane model each have different site requirements.

Choosing Gas vs. Electric

Choose based primarily on available utilities and operating environment.

Do not convert the decision into a simple assumption that gas is stronger or electric is easier. The individual equipment specification and facility infrastructure matter more.

Choosing 120V vs. Higher Voltage

A 120V model may be easier to integrate into certain existing locations.

Higher-voltage commercial models may fit kitchens already equipped with appropriate circuits.

An electrician or appropriate professional should confirm service requirements when adding significant commercial electrical equipment.

Choosing Natural Gas vs. Propane

Order the fuel type that matches the approved gas supply for the installation.

If a different fuel configuration is required, use only manufacturer-approved conversion procedures where available.

How Many Crepe Makers Does a Restaurant Need?

A café with occasional crepe orders may need only one plate.

A dedicated creperie may need a double unit or several individual machines depending on staffing and order volume.

Production should be sized around the busiest period, not simply the number of crepes sold over an entire day.

One Double Machine vs. Two Single Crepe Makers

A double machine creates one consolidated workstation.

Two single machines can provide more flexibility in placement and may allow one unit to remain available separately when necessary.

Counter dimensions, utility connections, staffing, and production workflow should guide the decision.

Crepe Maker Counter Space

Measure more than the appliance itself.

The employee also needs room to pour batter, move the spreader, turn the crepe, add fillings, fold the finished product, and transfer it to a plate or package.

Crepe Maker Working Height

The cooking surface should sit at a practical height for repeated spreading motions.

A countertop that is too high can make continuous crepe production uncomfortable for employees.

Crepe Maker Clearance

Commercial cooking equipment requires appropriate clearance around the appliance according to manufacturer instructions.

Do not position a crepe maker against walls or other equipment in ways that interfere with required ventilation or safe operation.

Electric Crepe Maker Installation

Verify the voltage, phase, amperage, plug configuration, and circuit requirements for the exact model.

Do not assume every electric crepe maker in the collection can use the same outlet.

Gas Crepe Maker Installation

Gas models should be installed according to manufacturer requirements and applicable project requirements by appropriate professionals.

Confirm fuel type, pressure, connection requirements, ventilation, and clearances before ordering.

Commercial Crepe Maker Ventilation

Ventilation requirements can vary according to equipment type, fuel, installation, menu, and local requirements.

Review the exact appliance and project rather than assuming every countertop crepe maker can be installed anywhere without ventilation planning.

Crepe Maker Cleaning

The cooking surface and stainless steel housing should be maintained according to the manufacturer's procedures.

A commercial crepe machine should be incorporated into the restaurant's regular opening, service, and closing routines.

Cleaning Cast Iron Crepe Plates

Cast iron cooking surfaces require care appropriate to the material.

Avoid treating the cooking plate like an ordinary stainless steel prep table or soaking it without regard for manufacturer instructions.

Follow the specified cleaning and seasoning procedure for the exact model.

Crepe Plate Seasoning

Cast iron crepe plates may require seasoning and ongoing surface maintenance according to manufacturer instructions.

A properly maintained surface can improve release and help employees spread and turn crepes more consistently.

Do Not Use Harsh Cleaning Methods

Aggressive cleaners or improper abrasive tools can damage a cooking surface.

Use cleaning products and methods approved for the exact machine.

Clean Around Crepe Maker Controls

Keep batter, grease, sauces, and food debris from accumulating around knobs, thermostats, switches, and electrical or gas components.

Do not flood control areas with water.

Inspect Crepe Makers Regularly

Watch for changes in heating, damaged cords, unstable controls, abnormal gas operation, damaged cooking surfaces, or other performance issues.

Commercial cooking equipment should be serviced appropriately when problems appear.

Crepe Maker Production Tips

Consistency depends on more than the machine.

Standardize batter portion, surface temperature, spreading technique, cook time, filling quantity, and folding method so employees produce a similar product from one order to the next.

Portion Crepe Batter Consistently

Using the same amount of batter for each crepe helps maintain diameter and thickness.

Too much batter can create a thick product, while too little may not spread across the intended surface.

Allow the Surface to Recover

Heavy service can pull heat from the cooking plate repeatedly.

Monitor how the machine performs during the busiest periods and avoid assuming that maximum physical plate capacity automatically equals practical hourly production.

Organize Toppings Around the Crepe Maker

A well-designed station keeps commonly used ingredients within reach without crowding the hot cooking surface.

Ingredients that require refrigeration should remain under proper temperature control rather than sitting beside the machine throughout service.

Commercial Crepe Makers for New Restaurant Projects

If crepes are part of a new restaurant concept, determine the machine location early enough to plan counter dimensions, utility service, refrigeration, dry storage, customer flow, and employee working space together.

Adding Crepes to an Existing Restaurant

A dedicated countertop crepe maker can allow an existing café, restaurant, or dessert shop to add crepes without giving up a large section of the main griddle.

Start with realistic demand and make sure the surrounding workstation can handle toppings and assembly.

Expanding a Busy Crepe Program

If one plate is consistently full and customers are waiting for the cooking surface to become available, moving to a double machine or adding a second unit may address the production bottleneck.

Before expanding, make sure batter prep, filling storage, and staffing can keep pace with the extra cooking capacity.

Commercial Crepe Makers for High-Volume Service

High-volume operations should prioritize multiple cooking surfaces, independent temperature control, durable cast iron plates, efficient station design, and adequate utility capacity.

Commercial Crepe Makers for Lower-Volume Service

A single professional machine can provide dedicated crepe production without occupying the counter space or utility capacity of a double unit.

Krampouz Electric vs. Gas Crepe Makers

The current Krampouz assortment gives restaurants meaningful choice between fuel types without changing the fundamental crepe-focused cooking format.

Electric models are available across several voltage configurations, while gas models include natural-gas and propane options.

Select the model that best matches the restaurant's utilities, production requirements, and counter layout.

Round vs. Double Square Krampouz Crepe Makers

Single round machines prioritize compact, traditional crepe production.

Double square machines prioritize higher throughput through two cooking surfaces.

The decision should primarily follow production volume rather than appearance.

Commercial Crepe Maker Buying Checklist

Before purchasing a professional crepe maker, consider:

• Single vs. double cooking surfaces
• Round vs. square equipment configuration
• Gas vs. electric operation
• 120V, 220V, or 240V electrical requirements
• Natural gas vs. propane
• Cooking plate diameter
• Cast iron surface care
• Independent temperature controls
• Countertop space
• Working height
• Utility access
• Expected peak-hour crepe volume
• Refrigerated filling storage
• Room for batter and finishing ingredients

Shop Commercial Crepe Griddles & Crepe Makers

Nishi Enterprise carries commercial crepe makers, commercial crepe griddles, professional crepe machines, electric crepe makers, gas crepe makers, countertop crepe griddles, cast iron crepe makers, single crepe makers, double crepe makers, restaurant crepe machines, and Krampouz crepe makers for professional foodservice operations.

The current assortment includes Krampouz single round electric machines, square electric griddles, double electric units, natural-gas crepe makers, propane crepe makers, and double gas configurations. Many models use approximately 15 3/4-inch cast iron cooking surfaces designed for professional crepe production.

Whether you need a compact 120V crepe maker for a café, a higher-voltage electric model for a professional kitchen, a gas crepe machine for a restaurant, or a double griddle for a high-volume creperie or dessert shop, explore the collection above to compare fuel type, voltage, cooking-surface configuration, and production capacity.

For related foodservice equipment, browse our Commercial Griddles, Tikki Tava, Commercial Work Tables, Food Prep, and Commercial Cooking Equipment.