WAFFLE & SWEET TREAT EQUIPMENT • SAN DIEGO COUNTY
Commercial Waffle & Sweet Treat Equipment
Compare equipment and accessories for waffles, waffle cones, fudge, candy, and other made-to-order sweet treats. Final models and site requirements are confirmed in a written quote.
Featured Gold Medal Sweet-Treat Equipment
- Giant Waffle Cone Baker #5020 • Round Belgian Waffle Baker #5021 • Waffle Dog Baker #5044 • Sweet Selections Fudge Mixer #2183-00-200 • Four-Square Waffle Baker family #5024/#5024E/#5024ET • Four-Round Waffle Baker family #5025/#5025E/#5025ET • Non-Stick Puff Popper #5055ET • Pralinator family #2181-00-200/#2181-00-210
Verified Model Details
- #5020 — 8-inch grid; 10W × 21.25D × 10.5H.
#5021 — four 4×4 waffles per cycle; 1,300W; 120V.
#5044 — five waffle dogs per cycle; 1,660W; 120V.
#2183-00-200 — 7-lb dry-mix batches; 3,408W; 120/208 or 120/240V.
Quote Planning
- #5024 family — 120 V; 1,660 W; four 4 × 4 waffles; about 3 minutes; 70–80 per hour; rollover. • #5025 family — 120 V; 1,440 W; four 3⅛-inch rounds; rollover. • #5055ET — 120 V; 1,660 W; 42 bite-size puffs; nonstick; rollover; timer/temperature controls. • #2181-00-200/#2181-00-210 — 120/208 V or 120/240 V; 3,408 W; NEMA L14-20P; 4–4.5 lb batches; right/left dump.
Planning the Service Line
Menu/Product Type
List the products, recipes, portion sizes, and intended serving format.
Batch or Cook Cycle
Estimate cook time, batch size, and the number of cycles needed during the busiest service window.
Peak Throughput
Compare equipment capacity against expected peak orders rather than average daily volume.
Holding/Finishing
Plan space for toppings, finishing, heated holding, cooling, or display as the menu requires.
Utilities/Ventilation
Verify electrical, ventilation, clearance, and other site requirements from the selected equipment specifications.
Cleaning/Workflow
Plan the equipment position, cleaning access, utensils, and staff movement around the service line.
The Quote Checklist
Include these details so available equipment and accessory options can be compared for the intended menu and site.
• Target Products
• Peak Demand Estimates
• Site Location Specs
• Ventilation Capacity
• Staffing Levels
• Target Launch Date
• Recipes/Portion Size
• Service Window Timing
• Utility Availability
• Footprint Constraints
• Packaging Needs