Frequently Asked Questions
Yes, churro (or donut) mix can be prepared in advance and stored in the fridge for a few hours or overnight. This can help the flavours infuse together and make the dough easier to handle. However, it’s important to let the dough return to room temperature before piping and frying for best results.
Churros are best enjoyed fresh, ideally within a few hours of cooking. However, you can store them in an airtight container at room temperature for up to 24 hours. For longer storage, freezing is an option, but they may lose some of their crispiness upon reheating.
No sorry, we do not offer a rental service & our machines are currently only for sale.
You will receive an email with your tracking details once your items have been picked, packed and the labels printed.
We only accept GBP – Pounds Sterling.
Yes, an email will be sent to you with your order details, and another one will follow WITH A TRACKING NUMBER once your order is about to leave our depot.
On the day of delivery, DPD will send you both a text and an email confirming the delivery slot. Please pay attention to these especially if you have ordered some frozen food as we will not offer a refund or replacement if the first delivery attempt has been missed for a reason other than DPD’s own.
First, consult the troubleshooting section of these FAQs. If the issue persists, contact us via email with the model and serial number of your machine and a technician will contact you back as soon as possible.
Technically… no. And a lot can be done over the telephone or Whatsapp. However, we will endeavour to send someone out in UK Mainland if the value on order exceeds £10,000.
Yes, all machines come with a one year manufacturer warranty
Yes, we provide financing plans for qualifying customers. The requirements are simple: the invoice value must exceed £1000 ex vat and you must be a Limited Company.
Contact us for details and we will put you in touch with our financing partner.
Returns are accepted within 30 days of purchase if the machine is unused and in its original packaging. Note that we reserve the right to charge a restocking fee for electrical & gas equipment.
As for food items, sadly we do NOT restock them. Please visit the Returns’ page or contact us if you are unsure.
Delivery times depend on your location and the machine’s availability. Standard shipping takes 1-2 business days. Please refer to our Delivery page for information.
Most machines have detachable parts for easy cleaning. Always follow the cleaning guidelines in the user manual.
Yes, most machines can handle gluten-free and alternative doughs, but it’s important to follow the mix manufacturer’s instructions and AVOID cross contamination by handling only one type of mix at any one time. Your customers must also be informed -if this is the case- that you are making GF and non GF mixes in the same equipment.
Some machines are dual-purpose, but others are designed specifically for either donuts or churros. Check the product descriptions for compatibility.
As a rule of thumb, donut machines will have a ‘moving’ mechanism, whilst churro machines have the churro moving freely in the hot oil bath.
Yes, we do from time to time. Just type in the words ‘ secondhand’ or ‘ex-demo’ or ‘refurbished’ on the website and this may well be your lucky day!
Yes, we do offer Bulk discounts on the majority of our mixes. Bulk deals usually start with 20 bag purchases or more. Just have a good scroll and give us a ring if you are in any doubts.
It’s all about PR and ringing people and getting in touch with market officers, your local council, fellow (future) traders etc. There are a ton of resources available online but in our honest opinion, ringing people is what works best!
Our fulfilment partners are located in Clacton-on Sea, Essex. This is where all the stock is located. However, we are based near Cardiff and are hoping to re-open a brand new showroom in 2026, in one of the premises we are currently developing.
Yes, we can ship to the US with a minimum order of £250. However, we cannot ship 230V machines nor can we supply you with any food as we are not FDA approved. All accessories etc. are ok to ship though.
Quite frankly, for a lot of reasons! The main one being that our mixes are authentic and make delicious crepes, waffles, donuts or churros. Our crepes are not ‘orange’ like some. They look, smell, and taste good. Our waffles are light, crispy and delicious. So are our donuts & churros. Our range is extensive, with new products added regularly. Finally we are also very competitively priced, from the 3.5kg bag to the very large bulk order you may receive.
That’s not a problem, we can help you out.
TEFLON COATED ALUMINIUM PLATES (i.e Neumarker machines): It is normal for Teflon Waffle maker plates to stick after a little while, like a teflon pan would do at home. We do ask those ‘machines’ to work very hard for us indeed, and the plates sticking is your waffle iron saying ‘look after me!’. Two solutions are then offered to you: you can either buy a new set of plates from us, or you can get yours ‘recoated’ instead. We have sent many customers towards Marcote.co.uk before. They seem to be the best out there.
CAST IRON PLATES (i.e Krampouz machines): As above, those need a little Love & care from time to time. And although scrubbing them on a daily basis with a wire brush is the best practice around, we recommend you get the plates sand-blasted every quarter or so. Just scroll the internet for a small company doing this in your local industrial estate, and you’ll be good to go again for a few months…
The temperatures of your griddles can range from 200 to 240 degrees. If you are working at festivals or large events where cooking speed is critical, then we recommend using your equipment at very high temperatures. In a shop however, you may just get away setting it up at 200C. Our extensive experience in the crepe business has taught us that it’s all about ‘adjustments’ though. It takes a few weeks to know your equipment and understand the conditions you work in. The wind, the gas supply, rain, mix, crowd, experience, staff… as well as your own setup will all have an influence on how hot your griddles have got to be.
This is absolutely normal: the existing seasoning needs to come off entirely, before you re-season your griddle following these steps:
Use a sharp wall paper scraper or spatula or burger flipper and remove all the flakey bits from the surface of the machine. Don’t worry of some patches are left. For as long as they stop flaking away you are ok.
Using a griddle greaser and pads supplied in your starter kit or available on the website, grease the plate and let it smoke gently, at the high heat of 280C. Repeat this 8-10 times, or until a nice golden shine appears on the surface of the griddle. Trick: be VERY patient between layers, i.e: make sure the griddle is nice & dry before applying a new layer. After that, it’s all about constant greasing and cleaning, using both the greaser + pads and the abrasive stone for cleaning at the end of your shift. Please have a look at this video for further instructions.
Using a griddle greaser and pads supplied in your starter kit or available on the website, grease the plate and let it smoke gently, at the high heat of 280C. Repeat this 8-10 times, or until a nice golden shine appears on the surface of the griddle. Trick: be VERY patient between layers, i.e: make sure the griddle is nice & dry before applying a new layer. After that, it’s all about constant greasing and cleaning, using both the greaser + pads and the abrasive stone for cleaning at the end of your shift. Please have a look at this video for further instructions.
Apart from the occasional cleaning using an abrasive stone, your griddles do NOT require any further cleaning. You will need to clean the frame (body) of the griddles after each event/market or after each shift in your shop, but as far as the cast iron plate is concerned, it only needs to be cleaned using a round griddle greaser with greaser pads between each crepe. We suggest you clean your equipment with an abrasive stone every day though, and possibly re-season your griddle every 6 months or so.
The difference between the standard or Comfort (Heavy Duty) griddles from Krampouz is very important. Although standard griddles are very robust and reliable, they are not designed to be left ‘on’ for extended periods of time, 7 days/week, 365 days/year, as you would do with a heavy-duty machine. These griddles are more likely to suit temporary workers such as market traders, small independents etc., or even small cafes with variable opening hours. The main issue owners encounter with them is that it cuts out when it is overused & it overheats. This protects the thermostat, at least until the following time.
STEP BY STEP TROUBLE-SHOOTING::
The griddle just needs ‘resetting’ with the following steps. and the procedure is simple and only takes minutes:
- Unplug the griddle and turn it upside down.
- Unscrew the screws holding the cast iron plate to the chassis/frame.
- Gently lift the frame up, but not too far (it is still attached via the thermostat probe wire).
- There is a little black/red or light brown button to press, located on a small metal support. This is used to ‘reset’ the machine. Press on it. You should hear a little ‘click’.
- Put the griddle back together
Note that this operation falls outside of the manufacturers’s warranty, and that once it happened once, it is likely to happen again. We then recommend you buy a new thermostat, and these are pretty cheap & always available. The installation of a new stat is pretty simple too, and if you call us we’ll be able to take you through it if necessary.
What if my griddle doesn’t turn ‘on’ at all?
Well, that’s a totally different issue, as this would be related to ‘power’. First check the griddle works plugging it in another socket. Then check the fuse in the plug. If this doesn’t solve the issue, you can try swapping cables with another functional griddle if you have one. it is rare, but we’ve had some cases where power cables (power ‘cords’) have overheated and burnt out. If this doesn’t help either, the thermostat might be kaput. Open up the griddle (remove the 3 screws holding the frame to the cast iron), and try to see if there is a loose connection somewhere. Also, does the thermostat ‘clicks’ normally? or is it all loose?
If none of the above solves the issue, then email us the details of your machine and someone will get back in touch with you with a solution to your problem. This could be sending you a new stat. Note that we operate a back-to-base warranty, i.e with the return costs supported by the buyer.
In any case, we are NOT electricians and nor are you we’re guessing… So DO NOT attempt to fix your machine yourself if you do not feel confident enough to do so. We cannot accept liability for any injuries sustained whilst trying to fix a machine. Call an electrician..!
This is likely due to a ‘power’ issue. First, check the griddle/iron works by plugging it into another socket. Then check the fuse in the plug. If this doesn’t solve the issue, you can try swapping the power cable with the one from another functional griddle, if you have one. It is rare, but we have had some cases where power cables (power ‘cords’) overheated, and burnt out. Note that cables are not covered under warranty. If this doesn’t help either, then the thermo switch might be kaput. Or perhaps the thermostat.
In any case, do NOT attempt to fix it yourself if you don not feel confident enough to deal with a live machine. Call an electrician.
You can also open up the griddle/iron (having unplugged the machine obviously), and try to see if there is any loose connections in there. Also, does the thermostat ‘clicks’ normally when turned ‘on’? or is it all loose?
If none of the above solutions solve the issue, then email us the details of your machine and someone will get back in touch with a solution to your problem. This could be sending you a new stat or part. Note that we operate a back-to-base warranty, i.e with return costs supported by the buyer. However, we manage to solve issues WITHOUT HAVING to ship items back & forth in the majority of cases.
It all depends on your location, type of business, preferences etc. It also depends on whether you are going to be the one making them or employ staff.
Best is to give us a call to discuss, as the options are very numerous!
We recommend that you start your crepe business with 2 griddles as it is easier and much more convenient to use one griddle to turn the crepes, and the other one to garnish them. This way there is always at least 1 crepe being cooked whilst the other is being garnished. We have put together starter kits containing griddles plus all the crepe making accessories and utensils you need to get you started, including our luxury crepe mix. We would also recommend you start off with gas griddles as they offer more flexibility – you can set up anywhere and anytime.
Menu design can be very complicated. But we recommend having about 6-8 items of each on your menu, split in various sections, such as ‘Classics’, ‘Gourmets’ etc. All our crepe or waffle mixes taste good with both sweet and savoury toppings, so you can be as imaginative as you want.
In our honest opinion…. you are MUCH, much better off buying 2 separate waffle irons. Why? The 4×6 double Brussel Irons from Krampouz are an absolute pain to move, clean or handle. Plus, if ever something went wrong with a heating element, a thermostat or else (and it happens), then moving the entire machine back and forth the motorway will cost you a lot in pallet shipping costs (those are so heavy that they need to be shipped on pallets).
Yes, we offer machines suitable for small-scale home production as well as heavy-duty commercial equipment.
We stock a range of machines, including automatic and manual models, from top brands like InBlan, JL Blanco, Stok Engineering, Donomat, Buffalo, Lincat, and Sephra.
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Churro machines are designed to streamline the process of making churros. They typically include a hopper to hold the churro dough and a mechanism for dispensing it. Here’s how they generally work:
- Dough Preparation: The churro dough is mixed and placed in the hopper of the machine.
- Extrusion: The machine uses a piston or a pump to push the dough through a star-shaped nozzle. This creates the characteristic ridged shape of churros.
- Frying: As the dough is extruded, it is usually cut into desired lengths and then dropped directly into a deep fryer. Some machines are designed to fry the churros immediately after extrusion.
- Cooling and Coating: Once fried, the churros are typically placed on a cooling rack and dusted with sugar, or they can be coated in cinnamon sugar.
- Serving: Finally, churros can be served hot with dipping sauces like chocolate or caramel.
These machines can greatly increase efficiency, making it easier to produce large batches of churros quickly!
Donuts are sweet, fried pastries that come in various shapes, most commonly in a ring shape or as filled rounds. They are typically made from a dough that includes flour, sugar, eggs, and milk, which is then leavened with yeast or baking powder. After frying, donuts can be glazed, sprinkled with sugar, or topped with icing, and they often come in a wide range of flavors and fillings, such as cream, jelly, or custard. They are a popular treat for breakfast or as a snack, often enjoyed with coffee.
Churros are a popular fried pastry, often associated with Spanish and Latin American cuisine. They are made from a dough that typically consists of flour, water, and salt, which is piped through a star-shaped nozzle and then deep-fried until golden brown. Churros are usually dusted with sugar and sometimes served with a side of chocolate sauce or dulce de leche for dipping. They have a crispy exterior and a soft, airy interior, making them a delightful treat!
