Eight pans, six seats, and one cable · review
Four porcelain raclette plates with five compartments each, dishwasher safe, for raw and cooked food.
The net of it Four plates with five compartments each, at seventeen dollars a plate — against fifty-six for one flat plate from the same brand on the same shelf. The compartments are the point: they are what keeps raw meat off cooked food at a table where nothing gets cleared.
“Each porcelain plate features 5 separate compartments designed to neatly separate raw meats, cooked foods, and dipping sauces.”
A raclette table is a meal where nothing gets cleared, and here is what accumulates on one plate over an hour:
Raw meat waiting its turn on the grill. Cooked meat that has come off it. Boiled potatoes — the traditional base, which the Swissmar Nordic page calls “boiled potatoes and bread (the truly Swiss experience)”. Pickles, cornichons and onions, which cut the fat. And a puddle of melted cheese, scraped out of a pan.
Five things, and one of them is raw.
On a flat plate, raw meat juices run into cooked food — which is the single hygiene rule of communal grilling, and the reason compartments on a raclette plate are functional rather than decorative.
A dedicated sauce well is the second reason. Dipping sauces on a flat plate run into everything; in a well they stay put.
And the alternative on this very shelf shows what you lose. The Swissmar Round Raclette & Fondue Porcelain Plate at $55.96 is one flat plate, 25.4 cm across, no compartments — and its four bullets read, in full: “High-quality material”, “High-quality dimensions”, “robustness”, “Flexible design”.
$69.75 for four is $17.44 a plate.
The Swissmar round plate is $55.96 for one.
So one of those costs the same as 3.2 of these — and these have five compartments each while that one is flat.
There is no published reason for the gap. The round plate publishes a diameter, 25.4 cm, which this set does not. That is the only specification it has that this lacks, and it is not worth thirty-eight dollars.
And the other comparison worth making is with the machines, because none of the four electric grills on this shelf includes plates:
GIVENEU, $109.99 — a 600 ml fondue bowl, a splash-guard collar, a grill plate, a granite stone, 8 fondue forks, 8 non-stick mini pans, 8 wooden spatulas ARLIME, $74.99 — 26 accessories, color-coded fork handles, removable mini grill pans, spill-blocking edges Hamilton Beach, $83.95 — a 200 square inch grill/griddle and 8 warming trays Swissmar Stelvio, $179.95 — a granite stone and a crepe top, and nothing else named
All four serve eight people and none gives you anything to eat off.
Which is why these plates are on this shelf and not redundant. A raclette party needs a machine and plates.
The one gap in the arithmetic: four plates against machines built for eight, so a full table needs two sets at $139.50 — more than the ARLIME grill itself.
454 g for four porcelain plates. That is 113 grams a plate.
A porcelain dinner plate weighs 400 to 700 grams. So the figure is roughly four to six times too low.
And 454 g is exactly one pound.
The sister item does the same thing in the other direction. The round plate records 4552 g for one plate, which is 10.03 lb — roughly ten times too high.
Both land on round pound numbers, which means both are shipping placeholders rather than measurements.
So neither Swissmar plate page gives a usable weight, and on tableware that is a figure worth having: a heavy plate feels better and holds heat longer, a light one chips sooner. Porcelain mass is the whole quality signal on a plate, and neither page supplies it.
What is also missing is any dimension at all. No diameter, no shape, no compartment sizes. The round plate at least publishes 25.4 cm — ten inches exactly, which converts cleanly.
Which matters because compartment sizes decide whether the plate works. Five compartments on a 25 cm plate are generous; five on a 20 cm plate are small. And the largest compartment is the one that has to take boiled potatoes and a scrape of cheese, which is the main event.
Three properties matter at a raclette table.
It takes heat without cracking. Molten cheese arrives at 60 °C or more, and hot pans get rested on plates — the GIVENEU’s 8 mini pans, the Hamilton Beach’s 8 warming trays, the ARLIME’s removable mini grill pans all come off heat and get put down somewhere.
It does not stain or hold flavor. Cheese fat, wine and vinegar all come off a glazed surface. A porous or plastic surface keeps them — and a plate used once a year would arrive at the next raclette smelling of the last one.
And it does not scratch from a spatula. Which is the motion this whole shelf is built on: raclette means scrape, and every machine here supplies a wooden or heat-resistant tool so the pan does not get cut — the Artesà a wooden spatula, the Nordic a heat-resistant one, the GIVENEU eight wooden ones. The plate takes the same treatment from the other side, and porcelain is harder than any of those tools.
Dishwasher safe is published in bullet five — “Smooth porcelain surface is dishwasher safe” — and it matters more here than on ordinary tableware, because set cheese is the worst washing-up on this shelf: it cools to a rubber that has to be soaked off.
The habit worth adopting, which no page here gives: get the plates into the machine while the cheese is still warm.
What is not published is the heat rating, and it is the figure a reader would most want. Raclette is served molten and cheese sets fast, so a cold plate stiffens it in seconds — which is why a restaurant warms raclette plates before service, and why porcelain’s heat retention is an advantage worth using.
Neither Swissmar plate page states an oven temperature, a microwave claim or a thermal-shock note. The safe practice without one: warm them in an oven that starts cold, rather than putting cold plates into a hot one.
“Ideal for fondue, raclette, sushi, desserts, appetizers, or other creative culinary presentations.”
That list is coherent, and it tells you something about the object.
A compartmentalized plate is a serving plate for a meal eaten in pieces over an hour — which is exactly what raclette, fondue, sushi and a plate of appetisers all are. Five wells suit soy and wasabi as readily as cheese and pickles.
Which matters for a purchase on this shelf, because a raclette grill is used a handful of times a year. The Swissmar Nordic at $21.95 weighs 422 g and folds; the Swissmar Stelvio at $179.95 weighs 7938 g and does not. An appliance used three times a year is a storage problem; four plates that also serve sushi are not.
And “everyday use or special events” in bullet four is the same point from the maker’s side — and the one claim on this page that the compartments arguably undercut, since a five-well plate is not an everyday dinner plate for most people.
No diameter and no shape, as above — where the sister round plate publishes 25.4 cm.
No compartment dimensions, which is what decides whether five wells are generous or cramped.
No usable weight, as above.
No heat rating, as above.
No warranty, which at least nine of the fourteen items on this shelf omit. The exception is the Artesà at $24.95, with a “5 year guarantee” and a gift box — the only published term here, on the second cheapest item.
No country of manufacture, where the Louis Tellier at $259.99 publishes “Made in France” and “Since 1947”.
No color or finish, on tableware.
No stacking note, which on a five-compartment plate is a practical question: molded plates with wells often do not nest, and four of them that will not stack is a cupboard problem the flat round plate does not have.
Read on the day this page was built: $70 at the American Amazon shop.
Read from Keepa on the day this page was last revised; stock and price both move without notice.
Prices quoted in this text were read on 2026-10-05. The live price is at the top of the page.
Same shelf, nearest cost — where the same money else goes.
| Quantity | Four plates |
|---|---|
| Compartments | Five per plate — for raw meat, cooked food and sauces |
| Price per plate | About $17.44 — against $55.96 for one flat plate from the same brand |
| Material | Porcelain, described as durable and high quality |
| Dishwasher | Stated — a smooth surface for effortless cleaning |
| Also for | Sushi, desserts, appetizers and other presentations |
| Reference | F77105 |
| Published weight | 454 g (16 oz) for four — exactly 1 lb, and implausible |
| Diameter | Not published, where the single round plate publishes 25.4 cm (10 in) |
| Shape | Not published |
| Compartment sizes | Not published |
| Heat resistance | Not published |
| Oven or microwave | Not published |
| Warranty | Not published |
| Amazon reference | B075FXXVCY |
| EAN | 0056975027306 |
Because a raclette table is a meal where nothing gets cleared, and raw meat is on it. Bullet two: "Each porcelain plate features 5 separate compartments designed to neatly separate raw meats, cooked foods, and dipping sauces." Here is what accumulates on one plate over an hour. Raw meat waiting its turn on the grill. Cooked meat that has come off it. Boiled potatoes, which are the traditional base — the Swissmar Nordic page calls it "boiled potatoes and bread (the truly Swiss experience)". Pickles, cornichons and pickled onions, which cut the fat. And a puddle of melted cheese scraped out of a pan. Five things, and one of them is raw. On a flat plate, raw meat juices run into cooked food, which is the single hygiene rule of communal grilling and the reason compartments exist rather than being decorative. A dedicated sauce well is the second reason. Dipping sauces on a flat plate run into everything; in a well they stay put, which is also why fondue sets supply long forks rather than plates. And the alternative on this very shelf shows what you lose without them. The Swissmar Round Raclette & Fondue Porcelain Plate at $55.96 is one flat plate, 25.4 cm (10 in) across, with no compartments at all — and its four bullets read "High-quality material", "High-quality dimensions", "robustness", "Flexible design".
It is $17.44 a plate, and the comparison that matters is on the same shelf under the same brand. The Swissmar Round Raclette & Fondue Porcelain Plate is $55.96 for one. So one of those costs the same as 3.2 of these — and these have five compartments each while that one is flat. There is no published reason for the gap. The round plate publishes a diameter, 25.4 cm (10 in), which this set does not; that is the only specification it has that this lacks, and it is not worth thirty-eight dollars. What else four plates are worth considering against is the machines, because none of the four electric grills on this shelf includes plates: the GIVENEU at $109.99 supplies a fondue bowl, a grill plate, a granite stone, 8 forks, 8 mini pans and 8 wooden spatulas; the ARLIME at $74.99 supplies 26 accessories with color-coded forks; the Hamilton Beach at $83.95 supplies a grill/griddle and 8 warming trays; the Swissmar Stelvio at $179.95 supplies a granite stone and a crepe top. All four serve eight people and none of them gives you anything to eat off. So a raclette party needs a machine and plates — which is why these are on this shelf and not redundant. The one gap in the arithmetic: four plates against machines built for eight, so a full table needs two sets, at $139.50.
The page does not say, and it is the figure a reader would most want. Nothing on either Swissmar plate page publishes a heat rating — not an oven temperature, not a microwave statement, not a thermal-shock note. Why it matters here more than on ordinary tableware. Raclette is served molten, and cheese sets fast. A cold plate stiffens the cheese in seconds, which is why a restaurant warms raclette plates before they go out — and porcelain holds heat well enough to make a real difference over the ten minutes a portion takes to eat. What porcelain can normally take, as a general property rather than a claim about these: glazed porcelain is fired well above any domestic oven temperature and tolerates a warming oven easily, and the risk is not heat but thermal shock — a hot plate meeting cold water, or a cold plate meeting a hot pan. Which is the other reason to want a rating, because this shelf puts hot pans on plates: the GIVENEU’s 8 mini pans, the Hamilton Beach’s 8 warming trays and the ARLIME’s removable mini grill pans all come off a grill and get rested somewhere. The safe practice without a published figure: warm them in an oven at a low setting with the oven cold at the start, not a hot oven from cold plates; and get them into the dishwasher while the cheese is still warm, since set cheese cools to a rubber and is the worst washing-up on this shelf. The dishwasher claim is published, in bullet five.
Details checked on October 5, 2026.
A raclette table of four, where raw meat and cooked food must not meet
Specifications: the manufacturer sheet for kitchen appliances and the matching Amazon product page. Prices and availability: Keepa. Every figure on this page names its source.
8 seats · 1,300 W · stepless dial
Eight non-stick pans and four wooden spatulas, 1,300 W, with a side dial giving stepless temperature over the plate and the pans together. The non-stick grill plate lifts off and HengBO states it fits in the sink; the maker also states low smoke and odor for indoor use.
Best for: Eight people around a table, in a flat where smoke matters.
12 seats · 1,650 W · 3 plates + fondue
Fonduelette XL: raclette, grill and fondue in one, for up to twelve people, at 1,650 W across three separate stainless heating elements. Three interchangeable tops — metal, natural stone and a crêpe plate — twelve raclette pans, and a lid that holds the fondue forks upright.
Best for: A long table at Christmas, where raclette, grilling and fondue all happen at once.
2–6 people · Ø 30 cm (11.8 in) stone plate
A compact raclette and grill for two to six people, built around a round natural stone plate of 30 cm (11.8 in). Princess publishes something rare in this family: a cleaning routine per component, a stated preheat of about ten minutes, an instruction not to use metal utensils, and color-coded pans so people keep their own.
Best for: Two to six at a small table, and a plate that will not lose its coating because it has none.
