Eurodib USA Krampouz Crepe Maker - CGCIM4
Eurodib USA CGCIM4 Krampouz gas crepe maker, 40cm dual griddles, commercial-grade cETLus for fast, even crepes.
What our Experts Think
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Professional crepe-making standard (Krampouz engineered) — The CGCIM4 is part of the renowned Krampouz commercial line, widely considered an industry benchmark for consistent, restaurant-quality crepes.
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Dual 15.75" cast iron plates for high output — Experts highlight its double-griddle design, allowing simultaneous production for faster service in cafés, food trucks, and creperies.
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Powerful gas heating for rapid recovery (11.9 kW / ~48,000 BTU) — Delivers strong, even heat with fast recovery between batches, essential for continuous commercial cooking.
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Precision heat control up to ~570°F — Thermostatic regulation ensures stable cooking temperatures for thin, evenly browned crepes without scorching or undercooking.
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Machined cast iron surface = pro-level results — The heavy-duty griddle distributes heat evenly, helping produce consistent texture and color across every crepe.
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Built for heavy-duty daily use — Stainless steel frame, reinforced burners, and commercial safety systems (flame failure shutoff + piezo ignition) support nonstop kitchen operations.
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Fast workflow advantage — Dual burners and wide cooking surface significantly increase output efficiency compared to single-plate units.
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Trusted by high-volume operators — Commonly used in professional creperies and hospitality environments where speed, consistency, and durability are critical.
Q&A
Q: What is the Eurodib Krampouz CGCIM4 used for?
A: It is a professional gas crepe maker designed for making traditional French-style crepes with consistent heat control in commercial kitchens, cafés, and creperies.
Q: Is it single or double cooking surface?
A: It features a double cast-iron cooking surface, allowing two crepes to be prepared at the same time for higher production efficiency.
Q: What fuel does it use?
A: It runs on natural gas or propane and can be converted depending on installation needs.
Q: What material is the cooking plate made of?
A: It uses machined cast-iron plates that provide even heat distribution and consistent browning for professional results.
Q: Is temperature control included?
A: Yes, it includes precise heat control with dual high-performance burners for stable and adjustable cooking performance.
Q: Is it safe for commercial use?
A: Yes, it includes a flame failure safety system that automatically shuts off gas if the flame goes out, improving kitchen safety.
Q: What type of ignition does it use?
A: It features piezoelectric ignition for quick and easy startup without external tools.
Q: What makes it suitable for professional kitchens?
A: Its stainless steel frame, heavy-duty cast iron plates, fast heat-up, and continuous-duty design make it ideal for high-volume foodservice environments.
Maintenance Tips
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Season before first use: Apply a thin layer of vegetable oil and heat gradually to build a non-stick patina on the cast-iron plates.
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Clean while warm (daily): After cooking, scrape residue and wipe the plates with a soft cloth or cleaning pad to prevent buildup.
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Avoid harsh tools: Do not use steel wool or abrasive chemicals—use approved pads or soft scrapers only to protect the cast-iron surface.
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Re-oil lightly after cleaning: Apply a thin oil layer after each cleaning to maintain seasoning and prevent rust.
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Check burners regularly: Ensure dual gas burners are free of grease or blockage for even heat distribution and fast recovery.
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Inspect gas safety system: Verify flame failure safety and ignition system are functioning properly before each use.
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Keep exterior stainless steel clean: Wipe with a damp cloth to maintain hygiene and prevent corrosion.
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Avoid water soaking plates: Never immerse or flood cast iron plates—moisture can damage seasoning and cause rust.
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Deep maintenance periodically: Lightly re-season if surface becomes uneven or food starts sticking.
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Ensure proper ventilation: Maintain clear airflow around the unit during operation to avoid overheating
Damage 
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