Commercial Gas Crepe Maker | Luxury Crepe Griddle | Stainless Steel | Krampouz CJ672

Q: How do I season the cast iron griddle?

A: Heat the griddle to around 270°C. Pour a small amount of cooking oil in the centre and  spread it evenly with a cloth pad. Let it cook for 5-10 minutes until a dark, glaze-like layer forms. Repeat this process a few times for the best results.

Q: Can this Krampouz CJ672 crepe maker run on LPG bottles?

A: Yes, this model is typically available for both natural gas and  LPG. A Gas Safe engineer can perform the necessary conversion and  connection.

Q: What is the benefit of an 8-branch burner?

A: It ensures the heat is distributed perfectly evenly across the entire cooking surface, eliminating the hot spots and  cool edges common in cheaper models.

Q: How quickly does it heat up?

A: Thanks to the powerful 6.5kW gas burner, it reaches optimal cooking temperature much faster than most electric models, typically within 10-15 minutes.

Q: Is the cast iron plate difficult to clean?

A: Not at all. Once seasoned, it's virtually non-stick. A simple wipe-down with a cloth after use is usually all that's needed. Avoid harsh detergents which can strip the seasoning.

Q: Can I cook anything else on this, like pancakes or eggs?

A: While designed as a professional gas crepe maker, the flat, hot surface is essentially a griddle. It's perfectly capable of cooking American-style pancakes, eggs, and  bacon.

Q: How heavy is the unit?

A: The combination of a cast iron griddle and  stainless steel frame gives it a solid, professional weight. This ensures it remains stable and  secure on the countertop during busy use.

Q: What tools do I need to make crepes?

A: You'll want a wooden spreader (a 'rateau') to create the thin crepe and  a long, thin spatula to lift and  fold it.