Buffalo Cooking Equipment

The Buffalo 600 Series freestanding double electric fryer is a twin-tank unit designed for continuous frying in busy commercial kitchens. Each tank holds 8 litres of oil and is fitted with its own 6kW heating element, giving a combined output of 12kW across the pair. The unit runs on three-phase 400V and requires a hardwired connection — it is not a plug-in appliance.

In a working kitchen environment, the dual-tank arrangement allows operators to run different products simultaneously — chips in one tank, chicken or seafood in the other — without cross-contamination of flavour or oil. The independently controlled tanks mean one side can be shut down during quieter periods to reduce running costs, while the other remains ready for service. Recovery times are reasonably quick for a unit in this class, which matters during a busy lunch or dinner service when the fryers are in near-constant use.

From a practical standpoint, the 600 Series fryer offers several features that make day-to-day operation more straightforward:

• Hinged heating elements that lift clear of the tanks for easier internal cleaning
• Front-mounted drain taps on each tank for controlled, safe oil changes
• Stainless steel construction throughout, supporting hygiene and longevity
• Single large basket per tank, suited to bulkier items without restricting capacity

Installation requires a three-phase 400V supply and a hardwired connection by a qualified electrician. Given the heat output, adequate ventilation above the unit is essential — a canopy extract system positioned correctly above the cook line is the standard approach. The unit is freestanding, so it can be positioned as a standalone piece or integrated into a 600-series cook line alongside compatible appliances.

This fryer is well suited to mid-volume operations: pub kitchens, casual dining restaurants, staff canteens, and similar sites where frying forms a regular part of the menu but not the entire output of the kitchen. It is a practical, reliable choice at this capacity level. For higher-volume sites with heavy continuous frying demands — fish and chip shops or high-throughput fast-food operations, for example — a heavier-duty unit with larger tank capacity may be more appropriate.

If you are unsure whether this fryer matches your service volumes or want to discuss how it fits into your existing cook line, we are happy to talk it through before you commit.

The Buffalo 600 Series freestanding electric fryer is a single-basket unit with an 8-litre tank, designed for continuous frying in commercial kitchens. It runs on a 6kW three-phase element and connects via a hardwired 400V supply. Straightforward in purpose, it covers the everyday frying demands of a pub kitchen, restaurant, school canteen, or similar operation without unnecessary complexity.

In service, the 6kW element delivers enough sustained heat to work through consistent orders without prolonged recovery between batches. The single large basket provides adequate frying space for portioned chips, chicken pieces, or seafood, and the depth of the tank accommodates bulkier items that might otherwise require the basket to be reduced or repositioned. It is a practical workhorse rather than a high-throughput production fryer, suited to kitchens where frying is a regular but not dominant part of the menu.

Several design details translate well into daily kitchen operation:

• Front-mounted drain tap allows oil changes without disturbing the undershelf storage space below
• Hinged heating elements lift clear of the tank, giving full access for cleaning and reducing the time spent on end-of-service maintenance
• Stainless steel construction throughout stands up to the cleaning chemicals and physical wear of a working kitchen
• The cupboard beneath the fryer body is entirely free of internal components, making it genuinely usable for utensil or consumable storage

Installation requires a hardwired three-phase 400V supply, so an appropriate power circuit and isolation point must be in place before the unit arrives on site. This is not a plug-in appliance. The footprint fits neatly within a standard 600-series cook line, and the unit is designed to sit alongside other Buffalo 600 Series appliances where a coordinated line-up matters. At 14.3kg the fryer is straightforward to position, though ventilation and safe clearance above and around the unit should be confirmed with your installer.

This fryer is well suited to smaller to mid-sized kitchens with moderate frying output — a pub serving traditional mains, a café running lunchtime covers, or a school kitchen managing daily service. For sites with significantly heavier frying demands, or where multiple baskets are needed to manage concurrent orders, a larger-capacity twin-basket or higher-output model would be worth considering instead.

If you are unsure whether this capacity suits your service volumes or want to talk through the electrical requirements before ordering, the team is happy to help you work through it.

The Buffalo countertop electric fryer is a twin-tank unit, each tank holding 5 litres of oil and controlled by its own dial thermostat and heating element. The two tanks operate independently — each powered by a separate lead — which means you can run both simultaneously or keep one off during quieter periods. It is a straightforward, no-frills fryer built in stainless steel throughout.

In a working kitchen, this unit performs well for moderate-volume frying: café service, small restaurant operations, catering vans, or as a supplementary fryer alongside a larger range. Each 2.8kW element provides consistent heat recovery between batches under typical service conditions. That said, this is not a replacement for a floor-standing fryer in a high-throughput environment — at 5 litres per tank it suits kitchens frying in manageable volumes rather than back-to-back bulk production.

The practical advantages of this model come through clearly in day-to-day use:

• Twin tanks allow separate frying of different foods without flavour transfer
• Independent controls mean one tank can be kept on standby to save energy
• Full disassembly makes end-of-service cleaning quicker than many comparable units
• Included lids protect the oil between services, reducing waste and extending oil life
• Lightweight and compact enough to relocate for pop-up catering or temporary service points

Installation is simple — this is a countertop unit requiring only a suitable electrical supply. Each tank draws 2.8kW on its own lead, so you will need two separate socket outlets rated appropriately. There are no gas or water connections, and no fixed installation is required. At 9kg the unit is easy to move, though it should be positioned on a stable, heat-resistant surface with adequate clearance around it during use.

This fryer is well suited to cafés, snack bars, small restaurants, and mobile catering operators who need the flexibility of twin-tank frying without committing to a floor-standing unit. If your operation involves sustained high-volume frying or continuous service, a heavier-duty countertop or floor-standing model with larger tank capacity would likely be a better fit.

If you are unsure whether this unit will handle your expected service volumes, we are happy to talk it through before you place an order.

The Buffalo four-zone countertop induction hob is a plug-in electric cooking unit designed for professional kitchens that need reliable, controllable heat without the commitment of a hardwired or gas installation. It provides four independent cooking zones — two rated at 3kW each — with eleven power levels per zone, giving chefs the control to move between a rapid boil and a steady simmer without the lag you get from gas burners or radiant hobs.

In a busy service environment, the ability to respond quickly matters. Induction transfers energy directly into the pan rather than heating a surface first, so heat is available almost immediately when a zone is activated or when a power level is adjusted. There is also a boost function for moments when maximum output is needed at short notice. Recovery between dishes is fast, which helps when covers are coming through consistently and there is little margin for delay.

From an operational standpoint, the format offers some practical advantages worth considering:

• No open flame or radiant element reduces ambient heat in the kitchen, easing the load on extraction
• The flat ceramic glass surface cleans quickly between services
• Plug-in connection means it can be repositioned or used as a temporary supplement during high-demand periods
• Eleven power levels per zone support a wider range of cooking techniques than a simple high-medium-low arrangement
• Stainless steel construction holds up well under the wear of a working kitchen

Because this unit runs from a standard connection rather than a hardwired supply, installation is straightforward and does not require an electrician or a gas engineer. That said, it is worth checking your available socket capacity and circuit loading before positioning it in a fixed station, particularly if other high-draw equipment is running nearby. The unit is suited to countertop use and should be positioned on a stable, heat-resistant surface with adequate clearance around it.

This hob works well as a primary cooking station in smaller operations — cafés, pop-ups, ghost kitchens, or smaller restaurant kitchens — and is also used regularly as a supplementary unit in larger kitchens during service peaks. If your volume is consistently high and you need more zones running simultaneously, it is worth considering a higher-output model before committing.

If you are unsure whether this unit fits your service pattern or kitchen setup, we are happy to talk it through with you before you order.

The Buffalo 600 Series electric pasta cooker is a dedicated countertop cooking station designed to handle pasta, noodles, dumplings, and blanched vegetables in a commercial kitchen environment. Rather than tying up a hob position for high-volume boiling work, this unit gives operators a purpose-built station with a large tank, separate mesh baskets, and adjustable temperature control — all within a compact 400mm-wide footprint.

In a busy service environment, the plumbed water connection is a practical advantage. The front-mounted fill tap allows the tank to be topped up quickly without moving the unit or carrying jugs, and the front drain tap makes end-of-service drainage and cleaning straightforward. For kitchens running continuous pasta service across a lunch and dinner cover, that ease of turnaround matters. The corrosion-resistant tank holds up well to the demands of sustained daily use.

From an operational standpoint, the key practical benefits are:

• Dedicated boiling station frees up hob positions for other cooking tasks
• Plumbed fill and front drain tap reduce handling time during and after service
• Separate mesh baskets allow multiple portions or ingredients to be cooked simultaneously
• Adjustable temperature control supports consistent, repeatable cooking results
• Mounted on a base cupboard, bringing it to a workable height and adding storage beneath

Installation requires a hardwired electrical connection — this is not a plug-in appliance, so a qualified electrician will need to make the supply connection before use. The unit also requires a mains cold water supply and a suitable waste connection for the drain tap. Check that both are accessible at the intended installation point before ordering. At just under 27kg, the unit is manageable to position, but the combined weight of unit plus water should be considered when assessing the bench or base cupboard it sits on.

This pasta cooker is well suited to restaurants, hotel kitchens, and contract catering operations where pasta dishes form a regular part of the menu. It works best where there is a consistent volume of orders rather than occasional use — the plumbed setup rewards kitchens that need it running regularly. For very high-volume sites running multiple services with heavy throughput, a heavier-duty or larger-capacity unit may serve better. Equally, for kitchens with only occasional pasta requirements, a simpler boiling arrangement might be more practical.

If you are unsure whether this unit is the right fit for your service volume or kitchen layout, the team is happy to talk it through before you commit to a purchase.

The Buffalo 600 Series Induction Range Cooker combines a four-zone induction hob with a fan-assisted convection oven and grill in a single 600mm-wide unit. It is designed to give kitchen operators a compact, self-contained cooking station capable of handling both hob and oven work without the space demands of separate appliances.

In a working kitchen environment, the induction hob responds quickly to temperature changes and holds consistent heat across all four zones, which helps during busy service periods when multiple dishes need to be managed simultaneously. The fan-assisted convection oven promotes even heat distribution throughout the cavity, reducing the need to rotate trays and delivering more consistent results across a full load. Recovery times between oven loads are reliable enough for continuous service use rather than occasional batch cooking.

From an operational standpoint, the induction hob offers a few practical advantages over gas or traditional electric alternatives:

• No open flame or exposed element, reducing ambient heat output into the kitchen
• Smooth, sealed hob surface is straightforward to clean between service periods
• Precise zone control supports simultaneous cooking at different temperatures
• Fan-assisted oven with grill function adds flexibility without additional footprint
• Stainless steel construction holds up well under daily commercial use

Installation requires some planning. The induction hob section runs from two standard 13A plug connections, but the convection oven base requires hardwiring into a mains supply — this is not a plug-and-play installation for the oven component, and a qualified electrician will be needed before the unit can be commissioned. At 57kg, it also requires adequate handling during positioning. The combined unit does not require gas or water connections.

This range is well suited to smaller commercial kitchens, café operations, and contract catering sites where a compact, dual-function cooking station is more practical than separate pieces of equipment. For higher-volume operations running extended service periods across multiple covers, a heavier-duty or wider range may be a more appropriate fit.

If you are unsure whether this unit suits your kitchen setup or power supply, the team is happy to talk it through before you commit to an order.

The Buffalo 21-litre rice warmer is a straightforward holding unit designed to keep pre-cooked rice at a consistent, safe serving temperature during service. It is not a pressure cooker or a full rice cooker in the traditional sense — its purpose is to hold and maintain cooked rice in ready-to-serve condition, reducing the need to cook to order during busy periods.

In a working kitchen, that distinction matters. During peak service a takeaway or restaurant kitchen needs rice available immediately, not cooking. A unit of this capacity can hold a substantial batch, supporting continuous service without constant replenishment. The insulated body helps maintain an even temperature throughout the pot, which reduces the risk of rice drying out or developing a crust around the edges during extended holding.

From an operational standpoint, the practical advantages are straightforward:

• Non-stick inner pot makes rice removal clean and efficient with minimal waste
• Included non-scratch serving spoon helps protect the pot surface over time
• Simple construction means cleaning between services is quick and uncomplicated
• Compact footprint suits counter or pass positions without taking up significant space

Installation requirements are minimal. The unit runs from a standard 13-amp socket, requires no water connection or fixed installation, and can be positioned wherever counter space allows. At just over 7kg it is easy to reposition between services if needed.

This model is well suited to small to medium-volume takeaways, Chinese, Japanese, or pan-Asian restaurants, and any kitchen where rice is a staple accompaniment. For very high-volume operations serving rice continuously across multiple sections, a larger-capacity unit may be worth considering to reduce the frequency of replenishment.

If you are unsure whether this capacity fits your typical service volume, our team is happy to talk it through with you before you order.

The Buffalo 8 litre pasta cooker is a compact, countertop unit designed for continuous pasta cookery in commercial kitchens. It heats a full 8 litre water capacity and holds it at temperature throughout service, allowing repeated batches of pasta to be cooked and lifted without the delays associated with bringing a standard pot back to the boil from scratch. The built-in timer supports consistent results across different pasta types, which matters when multiple cooks are working the same section at pace.

In practice, this unit suits kitchens where pasta features regularly on the menu but volume does not demand a multi-basket floor-standing cooker. It sits neatly on a countertop or pass and is well suited to small to medium restaurants, hotel kitchens, and contract catering operations where counter space is at a premium and throughput is steady rather than very high. The stainless steel construction holds up well to the damp, high-temperature environment around a pasta station and is straightforward to keep clean.

Key operational advantages include:

• Built-in timer supports consistent cook times across pasta varieties
• Front-mounted drain tap allows fast, safe water changes between services
• Stainless steel body resists corrosion in wet station environments
• Compact countertop footprint suits kitchens with limited space
• Simple controls allow quick adjustments during a busy service

Installation is straightforward — the unit runs from a standard electrical supply and requires no fixed plumbing, as filling and draining are handled manually. Ensure adequate ventilation around the unit, as steam output during heavy use is significant. At 10kg the cooker is easy to reposition for cleaning.

For sites running very high pasta volumes across multiple sittings, it is worth considering a larger-capacity or multi-basket model before committing. If you are unsure whether this unit will keep pace with your service, we are happy to talk it through.

The Buffalo 8kW induction stock pot hob is a hardwired, single-zone induction unit built specifically for high-volume cooking tasks in professional kitchens. It is designed to handle large stock pots, stockpot braising, and bulk frying where sustained, powerful heat is required over extended service periods.

With 8kW of induction power, this unit brings large volumes of liquid up to temperature considerably faster than a conventional gas or electric ring at a comparable output. Recovery after adding cold stock or ingredients is prompt, which matters during continuous production rather than à la carte service. The cooking surface accommodates pans up to 320mm in diameter, making it well suited to the large-format cookware commonly used in production kitchens, event catering, and high-throughput establishments.

Because induction transfers energy directly to the pan rather than heating the surrounding air, kitchens typically see a reduction in ambient heat at the cooking station. Pan detection means the element draws no power when a pan is absent, which reduces running costs incrementally over the course of a busy week. The stainless steel and ceramic glass construction keeps cleaning straightforward — a consideration that is easy to underestimate in a busy brigade.

• Reduced ambient heat at the cooking station compared to open-flame alternatives
• Prompt recovery when cold ingredients are added mid-service
• Pan detection reduces unnecessary energy draw between uses
• Smooth ceramic surface is quick to wipe down at service end
• Flame-free operation suits kitchens with ventilation or fire suppression constraints

As a hardwired unit, this hob requires a dedicated electrical supply and appropriate installation by a qualified electrician before use. It is not a plug-in appliance. Operators should confirm that their existing electrical infrastructure can support the 8kW load before ordering.

This hob is well suited to production kitchens, central preparation facilities, event and hospitality operations, and any site where large-batch cooking is a regular part of the workflow. It is less suited to operations needing multiple concurrent cooking zones in a compact space — in those cases, a multi-zone induction suite may be a more practical configuration. For very high-volume sites running stock pots continuously across long shifts, it is worth discussing whether a higher-output or multi-unit arrangement would better match the demand.

If you are unsure whether this unit fits your kitchen's electrical capacity or workflow, our team is happy to talk it through before you commit to an order.

The Buffalo Heavy Duty Induction Hob is a single-zone, hardwired induction unit designed for continuous use in professional kitchen environments. It operates via a large ceramic glass cooking surface and uses electromagnetic induction to transfer heat directly into compatible cookware, rather than heating the surface itself. The result is fast, controlled cooking with minimal ambient heat output — a practical consideration in kitchens where temperature and comfort matter during long service periods.

In a busy kitchen, this unit performs reliably across a range of cooking tasks — boiling, simmering, frying, and sautéing. Because induction responds almost instantly to temperature adjustments, chefs can move between techniques quickly without waiting for a zone to cool down or heat up. The pan detection function means power is only drawn when compatible cookware is in place, which reduces unnecessary energy consumption and protects the unit's internal components over time.

From an operational standpoint, there are several practical advantages worth noting:

• Precise digital touch controls allow repeatable temperature settings across service periods
• Built-in timer supports consistent cooking without constant monitoring
• Smooth ceramic glass surface cleans quickly between services
• Lower ambient heat output compared to gas improves working conditions on the pass
• Pan detection reduces running costs by cutting power when no cookware is present

This unit is hardwired — it cannot be plugged into a standard socket — so a qualified electrician will need to install a dedicated supply before commissioning. It accepts pans up to 320mm in diameter, which covers most professional cookware. The stainless steel housing is robust and suited to the physical demands of a commercial environment, though it is worth confirming your cookware is induction-compatible before purchase, as aluminium and some stainless grades will not work.

This hob suits small to medium operations — cafés, pub kitchens, hotel breakfast stations, and smaller restaurant kitchens — where a reliable, easy-to-clean induction zone is needed without the complexity of a multi-burner range. For sites running high-volume continuous service across multiple cooking positions, a larger multi-zone induction suite may be worth considering instead.

If you are unsure whether this unit suits your service volumes or existing electrical setup, the team is happy to talk it through before you commit.

The Buffalo twin-tank countertop fryer is a compact, independently controlled double fryer designed for everyday use in professional kitchens. Each 5-litre tank operates separately, allowing operators to cook different products simultaneously at different temperatures — useful in kitchens where fish, chicken, and potato products need to be kept apart. The built-in digital timer on each tank helps maintain consistency across service periods, regardless of who is working the station.

In a busy kitchen environment, the ability to run two tanks independently provides genuine operational flexibility during peak service. Each tank can be brought up to temperature or shut down on its own, which supports more efficient energy use during quieter periods. Recovery between batches is reliable enough for a steady flow of covers, though this unit is best positioned as a workhorse for moderate-volume service rather than high-throughput continuous frying at a dedicated fish-and-chip operation.

Practically, this fryer suits a range of sites well:

• Independent dial temperature controls per tank for menu flexibility
• Digital timers support consistent results and reduce reliance on individual judgement
• Stainless steel construction throughout for durability and straightforward cleaning
• Included stainless steel lids protect oil during downtime and extend oil life
• Countertop footprint keeps installation simple with no extraction hood required by the unit itself

Installation is straightforward — each tank has its own power lead, so both need to be accounted for when planning counter socket provision. The unit sits on a countertop and does not require a fixed plumbing or gas connection, which suits kitchens adding frying capacity quickly. Do bear in mind local ventilation requirements; extraction above the fryer station is standard good practice regardless of unit size.

This fryer is well suited to cafés, pub kitchens, small hotel operations, and similar sites with moderate frying demand across a mixed menu. For higher-volume sites running continuous frying service or larger batch sizes, a heavier-duty floor-standing model would be worth considering.

If you are unsure whether this capacity fits your service requirements or how to plan the counter power supply, we are happy to talk it through.

The Buffalo single electric countertop fryer is a compact, straightforward frying unit designed for light to moderate commercial use. It operates from a standard electrical supply, requires no fixed installation, and sits neatly on a prep counter or fryer station. The 5-litre oil tank provides enough capacity for single-batch frying of portions such as chips, fish portions, chicken pieces, or similar fried menu items.

In a busy café, snack bar, or small kitchen environment, this fryer handles a steady flow of orders without issue. It is not designed to match the throughput of a larger freestanding unit, but for kitchens where frying is a supporting rather than central part of the menu, it performs reliably across a service period. The 2.8kW element provides adequate recovery between batches for that kind of moderate demand. During peak periods, operators running high volumes of fried food may find a single 5-litre tank limiting — that is worth factoring into the buying decision.

From an operational standpoint, several features make day-to-day use straightforward:

• The built-in digital timer supports consistent cooking results regardless of who is on the fryer, which helps with food quality and reduces waste.
• Simple dial temperature control keeps operation accessible for all kitchen staff.
• Stainless steel construction throughout makes cleaning quick and supports good hygiene standards.
• Included stainless steel lids protect the oil when the fryer is not in use, extending oil life.

Being a countertop electric unit, this fryer requires no gas connection, no fixed extraction beyond what a standard kitchen ventilation setup provides, and no specialist installation. Its compact footprint means it fits where space is tight. The light overall weight makes it easy to reposition or store when not needed. It runs from a standard 13A socket, though it is always worth confirming your circuit load if other high-draw appliances are running from the same supply.

This fryer is well suited to cafés, tea rooms, small canteens, food kiosks, and hospitality operations where frying volume is moderate and counter space is at a premium. It is less suited to high-volume kitchens where frying is a core part of the menu — for those environments, a larger tank capacity and higher element rating would be more appropriate, and we carry options that fit that requirement.

If you are unsure whether a 5-litre single tank matches your expected service volume, our team is happy to talk through what you need before you commit to a purchase.

The Buffalo twin-tank countertop fryer provides two independent 8Ltr oil tanks in a single compact unit, giving a combined oil capacity of 16 litres and an output of up to 16kg of chips per hour. Each tank is controlled separately, with its own thermostat dial and digital timer, making it a practical choice for kitchens that need to run multiple fried products simultaneously or at different temperatures.

In service, the independent 2.9kW elements per tank allow for quick temperature recovery after loading frozen product — a common cause of quality inconsistency during busy periods. Because each side operates entirely on its own, one tank can be dedicated to allergen-sensitive items or a specific product type while the other handles general frying. During quieter periods, one tank can be switched off entirely to reduce energy draw without interrupting service on the other side.

From an operational standpoint, this fryer is straightforward to work with day to day:

• Front-mounted drain taps remove the need to lift heavy pans of oil for emptying
• V-shaped oil pans help direct oil efficiently towards the drain
• Digital timers support consistent results across different products and staff
• Stainless steel lids protect oil quality when the fryer is not in use
• Independent power leads allow each tank to be isolated without affecting the other

Installation is straightforward for a countertop unit of this type. Each tank has its own separate power lead, so two suitable power outlets will be needed at the installation point — worth confirming with your electrician before delivery. The unit is stainless steel throughout and built to withstand regular commercial use, though it is best suited to light-to-medium service volumes rather than high-throughput operations. For kitchens running continuous frying through long services, a larger floor-standing model with a higher oil capacity and more powerful elements may be more appropriate.

This fryer is well suited to cafés, pub kitchens, small restaurants, and secondary frying stations where flexibility and counter space are both considerations. It handles the core fried menu — chips, fish, chicken, battered or breaded items — reliably without the footprint or infrastructure requirements of a larger unit.

If you're unsure whether this capacity is right for your service, or if you'd like to talk through how it would fit your existing setup, our team is happy to help you work it out before you commit.

The Buffalo twin tank countertop fryer provides two independent 3-litre frying tanks in a compact, stainless steel unit designed for counter-top use in commercial settings. Each tank operates separately with its own 2kW heating element, thermostat control, and power lead, allowing two different products to be fried simultaneously at different temperatures without cross-contamination of oils or flavours.

In practical terms, this fryer is well suited to lower-volume service periods rather than continuous high-throughput frying. The 2kW elements per tank deliver adequate heat for steady use, though recovery times between batches will be longer than you would expect from a larger floor-standing unit. It performs reliably for intermittent demand — think a small café running chips and battered fish across two tanks, or a pub kitchen covering a limited bar snacks menu alongside a main fryer. It is not designed to carry the full frying load for a busy restaurant service on its own.

Key operational advantages include:

• Independent tanks allow different oils or products without flavour transfer
• Separate thermostats give straightforward temperature control for each product
• Lids supplied as standard help protect oil during downtime and extend oil life
• Fully disassembles for thorough cleaning between services
• Lightweight build makes it practical for pop-up catering or event use

Installation is straightforward — this unit runs from a standard mains supply via two separate power leads, one per tank. No specialist electrical work or ventilation extraction is required beyond what your existing countertop position provides, though as with any open fryer, proximity to a canopy or adequate kitchen ventilation is good practice. At 6.2kg the unit is easy to reposition when needed.

This fryer is best suited to small kitchens, pop-up operations, market traders, or as a supplementary fryer in an established kitchen where primary frying capacity already exists. If your site runs consistent fried food volume throughout service, a single larger tank or a heavier-duty floor-standing model is likely to be a better long-term fit.

If you are unsure whether this unit will handle your expected service volume, we are happy to talk through your requirements before you commit to a purchase.

This Buffalo countertop fryer is a compact, single-tank electric unit designed for low-volume frying in tight spaces. With a 3-litre oil capacity and a single basket, it handles light frying duties without requiring a dedicated floor-standing fryer or a full extraction canopy setup — though local ventilation requirements should always be confirmed before installation.

In practice, this fryer suits operations where frying is a secondary function rather than a core part of service. A small café adding chips or battered items to the menu, a snack bar running limited fried portions, or a prep kitchen needing a compact backup unit are all realistic fits. The 2kW element is adequate for the oil volume, though recovery between batches will be slower than a higher-powered commercial unit — operators running continuous frying service are likely to find it limiting under pressure.

From a practical standpoint, the unit is straightforward to work with day to day:

• Compact footprint suits countertop placement in restricted kitchen space
• Stainless steel construction supports routine cleaning and basic hygiene maintenance
• Breakdowns into components for cleaning at the end of service
• Adjustable temperature control from 60°C to 190°C covers a useful range of frying tasks
• Lightweight build at 3.5kg makes it easy to move and store when not in use

Installation is straightforward — the unit runs on a standard 13A plug and requires no hardwiring, gas supply, or water connection. It should be used on a stable, heat-resistant surface with adequate clearance around the unit. As with any fryer, it should not be used directly beneath shelving or combustible materials without appropriate ventilation in place.

This fryer is best suited to low-throughput operations where frying is occasional rather than constant. It is not intended to replace a full commercial fryer in a busy kitchen, and for sites where frying volume is higher or service is sustained, a larger unit with greater oil capacity and power would be a more appropriate long-term choice.

If you are unsure whether this unit matches the volume you are planning to put through it, the team is happy to talk through your setup before you order.

The Buffalo 600 Series freestanding induction hob is a self-contained cooking unit combining a four-zone induction surface with an integral stainless steel cupboard base. It is designed for commercial kitchens that want induction cooking at counter height without the need for a separate equipment stand or fabricated bench. The unit is hardwired and intended for permanent installation.

Each cooking zone offers eleven power levels, giving kitchen teams precise control across a wide range of cooking tasks — from a gentle simmer to a rapid boil. A boost function is available on each zone when sustained high heat is needed during a busy service. Induction heating transfers energy directly to compatible cookware rather than heating the surrounding surface, which means response to temperature changes is noticeably faster than gas or solid-top electric alternatives. It also means the surface itself stays cooler between zones, reducing the risk of accidental burns.

From an operational standpoint, induction offers a number of practical advantages in a commercial setting:

• Faster heat-up and recovery compared with conventional electric hobs
• Reduced ambient heat output, easing the load on ventilation and air conditioning
• A flat, smooth ceramic glass surface that wipes down quickly after service
• No burners, grates or flame-related maintenance requirements
• Integral cupboard base provides accessible storage for induction-compatible cookware

Installation requires a hardwired electrical connection — this is not a plug-in unit — so a qualified electrician should be involved in planning and commissioning. The cupboard base brings the hob to a standard ergonomic working height, and the adjustable feet allow for levelling on uneven floors. The 600mm width fits within a standard 600 Series cook line and is designed to align with other Buffalo 600 Series appliances if a matched suite is required. One practical consideration worth noting: induction cooking requires cookware with a ferrous base, so any existing aluminium or copper pans will not be compatible and would need replacing.

This unit is well suited to smaller restaurants, cafés, dark kitchens, and event catering operations where cooking volume is moderate and installation space is limited. It works particularly well where reducing kitchen heat load is a priority — basement kitchens or compact back-of-house areas benefit noticeably from the lower ambient temperature induction produces. For operations running sustained high-volume service across multiple zones simultaneously, it is worth discussing whether a higher-output configuration would be a better long-term fit.

If you are unsure whether this model matches your service volume or electrical setup, our team is happy to talk it through before you commit to a purchase.

The Buffalo 10-litre rice cooker is a straightforward, electrically operated unit designed for continuous rice production in commercial catering environments. It works on a simple automatic cook-and-hold cycle, switching to a keep-warm mode once the rice is ready. The removable inner pot lifts out cleanly for portioning and washing, keeping the workflow tidy during service.

In practice, a unit at this capacity is well suited to moderate- to high-volume operations — think busy takeaways, Chinese and Asian restaurants, hotel buffets, and staff canteens where rice forms a core part of the menu. The cooked output is substantial enough to support consistent replenishment throughout a service period without requiring constant attention from kitchen staff. The automatic hold function means rice stays at a safe and consistent temperature without overcooking, reducing waste and freeing staff to focus elsewhere.

Key practical advantages include:

• Automatic cook-and-hold cycle reduces the need for supervision
• Removable inner pot simplifies cleaning and speeds up turnaround between batches
• Reliable consistent results across rice types including pilau, boiled, and steamed
• Straightforward operation requires minimal staff training
• Robust construction suited to the demands of daily commercial use

Installation is uncomplicated — the unit requires a suitable mains electrical connection and sits on a flat, stable work surface. It is a countertop appliance, so no fixed installation is needed. Bear in mind that the unit's footprint is reasonably generous, so adequate worktop space should be confirmed before ordering. For sites producing rice in very large volumes across multiple sittings, a higher-capacity model may be worth considering.

This cooker is best suited to operations where rice is a regular menu staple and consistent output with minimal supervision is a priority. Smaller operations with only occasional rice requirements may find a lower-capacity unit more practical.

If you are unsure whether this capacity is the right fit for your service volumes or kitchen setup, our team is happy to talk it through with you.

The Buffalo 600 Series double zone induction hob is a countertop unit designed for commercial kitchens that need reliable, controllable heat without the infrastructure demands of a gas installation. It provides two independent cooking zones, each with eleven power levels, allowing different dishes to be held at different temperatures simultaneously. A boost function on each zone delivers additional output when a rapid increase in heat is required.

In a working kitchen environment, induction offers a practical advantage over gas or ceramic in that energy is directed into the pan rather than the surrounding air. This keeps the cooking line cooler and reduces the load on extraction, which matters in tighter kitchen setups or where ventilation capacity is limited. The smooth ceramic glass surface means cleaning between services is straightforward — no burners, grates or elements to work around.

From an operational standpoint, this unit suits a range of day-to-day tasks well:

• Independent zone control supports simultaneous dishes at different temperatures
• Boost function assists rapid bring-to-boil without waiting on recovery
• Induction technology reduces ambient heat output compared with gas or radiant hobs
• Ceramic glass surface cleans quickly and withstands regular commercial use
• Compatible with the 600 Series range for a consistent countertop line

This hob is hardwired rather than plug-in, so an appropriate electrical connection will need to be in place before installation. It is sized at 400mm wide, which means it sits neatly on Buffalo's own 600 Series cupboard units or can be used as a freestanding countertop appliance. It is worth noting this is a two-zone unit — kitchens running heavier concurrent output may find a four-zone or higher-wattage model more appropriate.

This unit is well suited to smaller operations, supplementary cooking positions, or kitchens making the transition away from gas where a compact induction solution is needed. It works particularly well in prep areas, serveries, or as additional capacity during busy periods. For sites with consistently high throughput across multiple burners, a larger or more powerful unit would be worth considering.

If you're unsure whether this unit matches the demands of your kitchen or want to talk through how it fits alongside your existing equipment, the team is happy to help you work that out before you commit.

The Buffalo 600 Series twin tank electric fryer is a countertop unit with two independent 8-litre tanks, each fitted with its own heating element. It operates as a hardwired installation and is designed for continuous use in busy commercial kitchens where fried food forms a regular part of the menu. Each tank functions independently, which means different products can be cooked simultaneously without flavour transfer — useful in kitchens running chips alongside battered fish or chicken.

In service, the dual-element setup supports solid throughput during peak periods. Each tank's element is capable of maintaining cooking temperatures under repeated load, keeping recovery times short enough to sustain a steady flow of orders without significant holds. This matters most during lunch or dinner rushes where a slower-recovering fryer becomes a bottleneck. The large single basket per tank allows bulkier items to be cooked whole rather than in portions, which can reduce cook times and improve batch consistency.

From an operational standpoint, several design choices make day-to-day use more straightforward:

• Hinged heating elements lift clear of the tanks, giving full access for cleaning without tools
• Front-mounted oil drain taps allow safe, controlled draining without lifting or tipping the unit
• Stainless steel construction throughout supports regular cleaning and resists the grease and heat typical of a frying station
• Independent tank controls mean one side can be shut down during quieter service periods to reduce running costs
• 600mm width integrates neatly with other Buffalo 600 Series appliances for a consistent cook line layout

As a hardwired unit, this fryer requires a dedicated electrical connection — it is not a plug-and-play appliance, and installation should be carried out by a qualified electrician. The 600mm footprint suits a standard countertop position, and Buffalo also offer compatible 600 Series cupboard stands for operators who prefer a floor-standing arrangement. Adequate ventilation above the fryer is advisable, and most commercial kitchens will want this positioned under or adjacent to an extraction canopy.

This fryer is well suited to restaurants, pub kitchens, and canteen operations where fried items are a consistent menu fixture but volumes do not demand a floor-standing or high-capacity bank of fryers. It is a practical mid-range choice for kitchens producing moderate covers. For higher-volume sites — such as fish and chip shops or large event catering operations running continuous frying — a larger or more heavy-duty unit is likely to be a better fit.

If you are unsure whether this capacity is right for your service volume or need guidance on the electrical installation requirements, our team is happy to talk it through with you before you commit.

The Buffalo 600 Series single tank electric fryer is a countertop unit designed for consistent, everyday frying in busy commercial kitchens. The 8-litre tank and 6kW heating element make it a practical choice for kitchens that need reliable output during service without the footprint of a floor-standing unit.

In practice, the 6kW element helps keep oil temperature recovery times short between batches — important during a busy lunch or dinner service when the fryer is being used continuously. The single large tank and basket configuration suits kitchens where portion sizes are generous or where larger items such as whole fish or chicken pieces are being fried, rather than small-volume, multi-item splitting. It is well suited to pubs, cafés, small restaurants, and staff canteens producing a steady volume of fried dishes without requiring a high-output, multi-tank setup.

From an operational standpoint, the fryer offers several practical advantages:

• Hinged elements lift clear of the tank, making cleaning straightforward and thorough
• Front-mounted oil drain tap allows safe, controlled oil changes without lifting or tipping the unit
• Full stainless steel construction holds up well under daily commercial use and is easy to wipe down
• Compact 400mm width fits neatly into tight countertop runs or prep lines

This is a hardwired unit, so a dedicated electrical supply will need to be in place before installation. It is not suitable for a standard 13-amp socket. As part of the 600 Series range, it is designed to sit alongside other 600 Series appliances for a consistent cook line, and can also be positioned on a compatible 600 Series cupboard base if countertop space is limited.

This fryer is well suited to lower- to mid-volume operations where a reliable single-tank unit covers the menu requirement. Higher-volume sites running continuous frying across multiple menu items may find a twin-tank or higher-capacity model better matched to demand.

If you are unsure whether this unit will keep pace with your service volumes or want to talk through installation requirements, we are happy to help you work through it before you order.

The Buffalo 600 Series 2 Ring Electric Hob is a compact, hardwired countertop cooking unit built for commercial use. It carries two independently controlled solid plate rings — a smaller and a larger element — giving an operator two simultaneous cooking zones on a 400mm-wide footprint. It is straightforward in purpose: controlled heat across two positions, built to the standards expected of professional kitchen equipment.

In a working kitchen environment this hob earns its place as a reliable secondary or supplementary cooking station. It suits sites where gas is unavailable or unsuitable, or where a compact electric option is needed to extend an existing cook line without significant infrastructure changes. The sealed, pressed hob top resists spillage penetrating the unit and simplifies cleaning at the end of service — a practical advantage in a fast-paced environment where cleaning time matters.

Key operational advantages worth noting:

• Two independently controlled cooking zones for simultaneous tasks
• Sealed hob surface reduces cleaning time between and after service
• Compact 400mm width fits tight countertop positions or sits neatly on matching 600 Series cupboard bases
• Hardwired connection supports stable, consistent power delivery
• Part of the 600 Series range, allowing a uniform cook line alongside other Buffalo 600 Series appliances

Installation requires a hardwired electrical connection — this is not a plug-in appliance, so a qualified electrician will need to commission it. The 400mm width is well suited to smaller kitchens, serveries, and prep areas, though for sites running sustained high-volume service across multiple cooking tasks, a broader or more powerful multi-ring unit would be worth considering.

This hob is best suited to cafés, small restaurants, staff canteens, and hospitality operations where a compact secondary cooking station is needed. It also works well in catering units or mobile kitchens where space and electrical load are both constrained. For operations requiring a higher cooking output or more zones, a larger model from the same series or a heavier-duty range may better meet the demand.

If you are building out a 600 Series cook line or want to discuss whether this unit suits your site's electrical supply and service requirements, our team is happy to talk it through with you.

The Buffalo 600 Series four-ring electric hob is a hardwired countertop cooking unit designed for commercial kitchens where straightforward, reliable hob cooking is required. It provides four independent cooking zones — two lighter-output rings suited to simmering and gentle reduction work, and two higher-output rings for boiling and pan frying — giving a combined output of 7kW across the surface.

In a busy kitchen environment, the hob performs reliably through continuous service. The two heavier rings handle tasks that demand sustained heat, while the lighter rings allow operators to hold sauces or keep sides at temperature without tying up more capable positions elsewhere in the line. It is not designed to replace a high-output range in a high-volume à la carte operation, but for a kitchen running a moderate cover count, it covers the fundamentals well.

Practical advantages worth noting:

• Fully pressed and sealed hob top simplifies cleaning at the end of service
• Four independent zones allow simultaneous cooking at different temperatures
• Integrates neatly into a 600 Series cook line for a consistent bench layout
• Can sit directly on a 600 Series base cupboard, making use of otherwise unused vertical space
• Countertop format suits kitchens where floor space or planning constraints limit freestanding equipment

The unit is hardwired rather than plug-connected, so a qualified electrician will be needed for installation. It requires a suitable dedicated electrical supply — this should be confirmed with your electrician before ordering. At 600mm wide, it aligns with standard 600mm suite depths and fits comfortably on a standard worktop run. The unit is relatively compact and lightweight, which makes repositioning straightforward if your layout changes.

This hob is well suited to small-to-medium commercial kitchens, café and bistro operations, and sites where electric cooking is preferred or where gas is not available. It also works well as a supplementary cooking position in a larger kitchen — useful for pass-side holding or prep area cooking. For higher-volume sites where sustained throughput across all four rings is the norm, it is worth considering a heavier-duty model with greater individual ring output.

If you are building out a 600 Series line or want to talk through whether this unit fits your service volume and kitchen layout, our team is happy to help you think it through before you commit.

The Buffalo Heavy Duty Double Induction Hob is a twin-zone, hardwired induction unit designed for commercial kitchen use. Each zone operates independently, allowing operators to run two cooking tasks simultaneously at different power levels. The stainless steel body is straightforward to wipe down, and the controls are uncomplicated enough for all kitchen staff to use without training.

In a working kitchen environment, induction performs well where speed and temperature control matter. Heat is applied directly to the pan rather than the surface, which means response to power adjustments is near-immediate. This is useful during service when you need to reduce a sauce quickly or hold a dish without it catching. The hardwired connection is appropriate for a unit that will see daily use rather than occasional deployment — it removes the risk associated with trailing plug leads in a busy pass or cook line.

Practical advantages of induction at this level include:

• Cool surface between zones reduces burn risk and simplifies cleaning
• Independent zone control allows simultaneous cooking at different intensities
• No combustion means no ventilation canopy requirements in most installations
• Stainless steel construction stands up well to daily commercial use
• Compact footprint suits tight counter or range sections

This unit is hardwired, so installation requires a qualified electrician and a suitable dedicated supply. It is worth confirming your existing electrical capacity before ordering, particularly if you are adding this to an already loaded circuit board. Induction requires compatible cookware — pans must be ferrous-based, so aluminium and copper will not work unless they have an induction-compatible base.

The Buffalo double induction hob suits small to medium operations — cafés, small restaurant kitchens, supper clubs, or as a supplementary unit on a larger line. For sites running continuous high-volume service across multiple zones, a heavier-duty or larger multi-zone model may be worth considering instead.

If you are unsure whether this unit will cope with your service volume or want to check electrical compatibility before committing, we are happy to talk it through.

The Buffalo single induction hob is a compact, plug-in cooking unit built for professional catering environments where flexibility and energy efficiency are practical priorities. It operates through a ceramic glass surface with touch controls and connects via a standard 13A plug, removing the need for any hardwired electrical installation.

Induction cooking transfers heat directly to the pan rather than the surrounding surface, so the 3kW element delivers responsive, controlled output with less energy waste than conventional radiant or gas hobs. Recovery between cooking tasks is quick, and 19 selectable power levels give operators precise control when moving between searing, simmering, and holding during a busy service. The cooler ambient surface temperature also helps reduce heat build-up at the cooking station — a noticeable advantage in an already hot kitchen at peak hours.

From an operational standpoint, the main advantages are:

• Plug-in connection means no electrical contractor and no installation downtime
• Lightweight and portable — practical for mobile units, pop-ups, and front-of-house use
• Smooth ceramic glass surface cleans down quickly between services
• Precise power control reduces overcooking risk during quieter covers
• Induction efficiency keeps running costs lower compared to gas or radiant electric alternatives

One consideration worth addressing before purchase: induction cooking requires cookware with a ferrous base. Standard aluminium or copper pans will not function on this hob. Operators switching from gas should check their existing batterie de cuisine before committing. This unit is not designed to replace a full range in a high-volume kitchen, but works reliably as a supplementary cooking station or as the primary hob in lower-throughput environments.

This hob is well suited to smaller catering operations, mobile caterers, pop-up kitchens, hospitality suites, and front-of-house cooking demonstrations where portability and a clean finish matter. For sites running consistently high covers across multiple cooking zones, a heavier-duty or multi-zone induction solution is likely to be more appropriate.

If you are weighing up whether a single-zone unit will cover your throughput, or have questions about cookware compatibility, we are glad to talk it through before you place an order.

The Buffalo freestanding 4-zone induction hob is a standalone cooking unit built for commercial kitchens that want the operational benefits of induction without committing to a fixed suite installation. Each zone operates independently, giving chefs simultaneous control over multiple pans or cooking tasks, and the stainless steel construction is suited to the demands of regular heavy use.

Induction works by transferring energy directly into the base of the pan rather than heating the surrounding air. In practical terms, this means faster temperature response during service, quicker recovery between dishes, and a meaningfully cooler working environment compared to gas or radiant electric alternatives. In kitchens where heat management is already stretched, that reduction in ambient output can ease the load on extraction and air conditioning.

From a day-to-day operational standpoint, the key advantages include:

• Lower energy waste relative to gas or conventional electric cooking
• Faster temperature adjustment during service without lag
• Cooler kitchen conditions, helping to reduce staff fatigue on long shifts
• Smooth surface that wipes down quickly between and after service
• Castor-mounted base allowing repositioning or easy access for deep cleaning

The open base beneath the cooking surface also offers useful incidental storage — a practical consideration where floor and surface space is tight.

This unit runs on a three-phase 400V supply, which is standard in most well-specified commercial kitchens. Any site not currently wired for three-phase will need electrical work carried out before the unit can be installed, so it is worth confirming your supply with a qualified electrician before ordering. The freestanding format suits kitchens that reconfigure regularly — event caterers, supper clubs, and temporary or pop-up setups — as well as established sites looking to add induction capacity without a full suite refit. For operations running continuous heavy service across a greater number of zones, a larger configuration may be worth exploring.

If you would like to talk through whether this unit is the right fit for your kitchen's layout, power supply, or service demands, our team is glad to help before you make a decision.

The Buffalo Twin Tank Induction Fryer is a countertop electric fryer with two separate frying tanks, each driven by a 3kW induction element. Where conventional fryers heat oil via an immersed resistive element or a gas burner, induction transfers energy directly into the tank itself. The result is quicker heat-up, faster recovery after loading, and relatively cool exterior surfaces during operation. The two tanks are fully independent, allowing different products to be cooked at different temperatures at the same time without flavour transfer or cross-contamination of the cooking medium.

During a busy service, temperature recovery is one of the more visible advantages. Because induction heat is generated within the tank rather than conducted through a surrounding element, the oil returns to temperature more quickly after a batch is loaded, which helps keep results consistent across consecutive runs. This also means less heat is radiated into the working environment, which is a practical consideration at a crowded frying station.

From a day-to-day operational standpoint, the main advantages are:

• Independent tanks support separate allergen management or simultaneous cooking of different products
• Induction heating reduces energy waste at idle compared with traditional resistive element fryers
• Cool-touch exterior surfaces reduce burn risk for kitchen staff working close to the station
• Countertop format keeps the footprint manageable where floor space is limited
• No gas or water connections required — straightforward to position within an existing kitchen layout

Installation is uncomplicated for a countertop unit, but the combined 6kW draw across both tanks does mean you will need to confirm that your existing electrical circuit can support the load before the unit goes into service. No gas supply, water connection, or additional ventilation ducting is required beyond the extraction already covering your frying station. At just over 22kg, the unit can be repositioned without difficulty if your layout changes.

This fryer is well suited to cafés, small restaurant kitchens, food-to-go operations, and similar environments where frying is a regular part of service but not the primary throughput driver. It is a countertop unit with moderate capacity, and it is not intended to replace a large floor-standing fryer in a kitchen running continuous high-volume frying. For sites with heavier demand, a higher-capacity model would be worth considering.

If you would like to talk through whether this unit fits your service style or kitchen setup, our team is glad to help you work through it before you decide.

The Buffalo Heavy Duty Induction Hob is a single-zone countertop unit built for professional kitchen use. Rather than generating heat through a flame or a conventional electric element, it transfers energy directly into compatible cookware via induction — producing faster response times, more precise temperature control, and a cooking surface that stays significantly cooler than gas or radiant electric alternatives.

In a working kitchen, the 3kW element is capable of bringing liquids to the boil quickly during a busy service and holding steady, consistent heat for sauces, sautéing, or gentle simmering. Because induction only activates when a suitable pan is detected, energy is not wasted between uses and the surface does not accumulate dangerous levels of residual heat — a meaningful consideration in compact or high-traffic kitchen environments where operator comfort and safety matter.

From an operational standpoint, the unit offers several practical advantages:

• Digital touch controls allow precise temperature adjustment throughout service
• Built-in timer supports consistent cooking results across covers
• Automatic pan detection cuts power when no cookware is present, reducing running costs
• The ceramic glass surface wipes down quickly at the end of service
• Stainless steel housing meets commercial hygiene requirements

This is a countertop unit requiring a suitable worksurface and a standard mains electrical connection — no gas supply, water connection, or fixed installation is needed. That flexibility makes it straightforward to reposition as kitchen layouts change. One practical consideration worth noting: induction cooking requires ferrous-based cookware. Standard aluminium pans without an induction-compatible base will not work, so it is worth checking your existing batterie de cuisine before ordering.

This unit is well suited to smaller catering operations, pop-up kitchens, food trucks, and as a supplementary cooking station in larger establishments. It is also commonly used for front-of-house cooking where a dedicated burner is needed without the infrastructure demands of a full range. For sites running continuous high-volume cooking across extended services, a higher-output multi-zone unit is likely a better fit.

If you would like to talk through whether this unit suits your service volumes or kitchen setup, the team is happy to help before you commit.

The Buffalo Single Tank Induction Fryer is a compact countertop fryer that uses induction heating to bring oil up to temperature rather than a conventional immersed element. Because the heating surface has no direct contact with the oil, there is less carbonised residue build-up over time — a meaningful practical difference for operators who need to turn cleaning around quickly at the end of service.

With a 3kW output and a 7.5 litre tank, this fryer is well suited to moderate, consistent frying — chips, chicken pieces, doughnuts, and similar items through a steady rotation. Recovery between batches is reasonable for a unit at this power level, though it is worth being straightforward: this is not a high-volume production fryer. Operations pushing continuous back-to-back loads through a long peak service may find recovery times a limiting factor. It performs best where frying is one part of a broader menu rather than the primary output.

For the right kitchen, the operational advantages are practical:

• No exposed elements reduces carbonised oil residue and simplifies daily cleaning
• Drain tap allows controlled oil removal without lifting or tilting the tank
• Runs from a standard 13-amp socket — no dedicated circuit or electrician required
• Stainless steel construction handles daily commercial use reliably
• Compact footprint suits kiosk counters, market stalls, and smaller prep areas

Setup requires nothing more than a standard 13-amp socket and a stable countertop position with adequate clearance around the unit. There are no gas lines, water connections, or specialist electrical work involved. No extraction hood is mandated by the unit itself, but local ventilation regulations should always be confirmed with your site assessor before service begins.

This fryer suits cafés, small takeaways, food kiosks, and event catering where placement flexibility matters and frying volumes are moderate. It also works well as a secondary fryer in kitchens that already run a larger gas or electric fryer bank. For sites with higher throughput demands or extended continuous frying, a higher-capacity model with greater power output is likely to be a better fit.

If you want to talk through whether this unit's output is right for your expected service volume, the team is glad to help you work that out before you commit.

The Buffalo single zone induction hob is a countertop electric cooking unit that uses electromagnetic induction to heat compatible cookware directly. There is no open flame, no radiant element, and the surface surrounding the pan stays cool during use. A rotary dial moves through 26 power levels, giving operators a reasonable degree of control over cooking intensity across a range of tasks.

In a working kitchen, this unit is best understood as a supplementary cooking position rather than a replacement for a primary range. The 3kW output delivers fast heat-up and adequate recovery between uses, making it a practical fit for sauce work, finishing dishes, holding at temperature, or managing additional demand during a busy service. Because the surface stays cool, spills tend to wipe away cleanly rather than burning on, which helps keep turnaround times between covers short.

Practical advantages operators tend to value in day-to-day use:

• Instant heat response with no warm-up period required before service
• Cool surrounding surface reduces burn risk in tight or front-of-house layouts
• 26 power levels support fine control across different cooking tasks
• Stainless steel construction holds up under regular commercial handling
• Standard plug connection — no gas supply or fixed electrical installation needed

Setup is straightforward given there are no fixed services to connect, but it is worth confirming your existing circuit can support the load before positioning the unit, particularly if other equipment shares the same supply. It is also worth checking your current pan stock — the hob will only work with induction-compatible cookware, and that is a practical consideration if you are relying on existing pots and pans.

This model suits smaller kitchens, pop-up operations, catering vans, and established sites that need a flexible additional cooking point without committing to a permanent installation. Where induction is needed as a primary cooking method across multiple positions, a larger multi-zone unit is likely to be a more practical solution.

If you are weighing up whether a single-zone unit at this output level is the right fit for your operation, we are glad to help you think it through.