Hobart

The Hobart Bonnet BCB900 is a heavy-duty propane gas chargrill built for sustained commercial kitchen use. It uses a radiant grill design to deliver consistent charred results and defined grill marks across meat, fish, poultry, and vegetables — the kind of finish that matters when presentation and consistency are both part of the brief. This is not a light-duty unit pressed into heavy use; it is sized and constructed for operations where the grill is a core part of the line.

In a busy service environment, even heat distribution across the full cooking surface is what keeps the line moving. The BCB900 holds its temperature predictably through a full service, which supports reliable recovery between covers and helps prevent the kind of stalling that disrupts output during peak periods. It is the sort of grill that rewards a properly managed section without requiring constant attention to compensate for hot or cold spots.

From an operational standpoint, the practical advantages are clear:

• Stainless steel construction supports hygiene standards and withstands daily commercial use
• Consistent heat distribution reduces variation between covers during a full service
• Straightforward controls keep training requirements low and reduce the risk of user error
• Generous cooking surface supports simultaneous multi-product or batch cooking
• Accessible layout makes end-of-service cleaning manageable for kitchen teams

The BCB900 runs on propane, so a reliable LPG supply and appropriate flexible hose connections are required before installation. At 122kg, it is a substantial piece of equipment — bench strength or a purpose-built stand must be confirmed before the unit arrives. Gas connection work must be carried out by a Gas Safe registered engineer, and ventilation provision should be assessed as part of installation planning. The footprint suits a well-equipped range section, but kitchens with limited linear space should verify clearances carefully before ordering.

This chargrill is well suited to restaurants, pub kitchens, hotel operations, and contract or event catering environments where a chargrilled finish is a regular menu requirement. It sits in the mid-to-high capacity range — smaller operations with lighter demand may find a more compact unit sufficient, while very high-volume sites running continuous grill service across multiple sections might benefit from a larger or multi-burner configuration.

If you would like to talk through how this unit fits your kitchen's layout, service volumes, and gas supply, we are happy to work through the detail with you before you make a decision.

The Hobart potato peeler is a floor-standing commercial unit designed for continuous, high-throughput vegetable preparation. With a 13kg peeling capacity per cycle, it is intended for kitchens where potatoes form a significant part of daily prep — not the occasional side dish, but volume prep that needs to be reliable and repeatable across every service. The hose connection allows spent water and peelings to be discharged directly, which keeps the workflow clean and reduces handling between cycles.

In a busy kitchen environment, this type of machine earns its place through consistency. The motor is built to Hobart's commercial specification and is designed to handle repeated back-to-back loads without performance drop-off. Results vary appropriately with potato age and grade, which is normal for any abrasive peeler — operators working with older or irregular stock should factor that in. The stainless steel construction holds up well under daily wash-down conditions and the demands of a professional prep environment.

From an operational standpoint, the key advantages are straightforward:

• Reduces manual peeling labour significantly in high-volume prep kitchens
• Consistent cycle results with fresh, good-grade stock
• Hose connection simplifies waste discharge and keeps the prep area cleaner
• Stainless steel construction supports regular cleaning routines
• Built to Hobart's commercial durability standards for long service life

Installation requires a suitable floor drain or waste connection to make use of the hose discharge, along with an appropriate electrical supply. At 80kg, the unit needs a permanent, dedicated position in the prep area — this is not a machine that gets moved around. Floor space and proximity to drainage should be confirmed before ordering.

This peeler is well suited to mid-to-large scale catering operations: contract caterers, large pub kitchens, hotels, and institutional catering where potato prep volume justifies a dedicated machine. For lighter or more occasional use, a smaller-capacity unit may be more appropriate; for very high-volume central production kitchens, a heavier-duty model from the range may be worth considering.

If you are unsure whether the 13kg capacity is the right fit for your prep volumes or want to talk through the installation requirements, the team is happy to help you work through it before you commit.

The Hobart HSM30-F3E is a floor-standing planetary mixer built around a 30-litre stainless steel bowl and a three-phase motor, designed for continuous, high-volume mixing in commercial production environments. Planetary action — where the attachment orbits the bowl while rotating on its own axis — delivers thorough, consistent results across the full bowl capacity, regardless of what is being processed.

In production kitchens and busy bakery environments, this type of mixer earns its keep through consistent output across long shifts. The three-phase power supply sustains motor performance under demanding loads, making it well suited to operations running the machine for extended periods with little rest time between batches. It handles heavy bread dough, large volumes of cake batter, choux, creams, and meringue without the motor strain that lighter benchtop machines experience under comparable workloads.

The HSM30-F3E is straightforward to operate day-to-day. Three speed settings give operators control across different mixing applications, and the built-in timer supports consistent batch production without requiring close supervision throughout. The standard attachment set — beater, whisk, and dough hook — is designed for quick changeover, which helps keep workflow moving during production runs.

• Three-speed control supports consistent results across a wide range of mixing tasks
• Built-in timer reduces the need for constant operator attention during batch production
• Quick-change attachments minimise downtime between different mixing applications
• Three-phase motor sustains reliable performance through extended production sessions
• Stainless steel bowl is robust and straightforward to clean between batches

A three-phase electrical supply is a firm prerequisite and must be confirmed before purchase. At 260kg, the machine is substantial — access routes, floor loading, and final positioning should all be considered carefully before delivery. This is a dedicated floor-standing unit and cannot be counter-mounted.

The HSM30-F3E is best suited to artisan bakeries, patisseries, pizzerias, and catering production kitchens with consistent, high-volume mixing demands. It is not designed for occasional or light use — the investment is justified where the machine will be in regular, heavy service. For lower-volume kitchens, a smaller benchtop model is likely more appropriate; for very large-scale production sites, higher-capacity alternatives in the range are worth considering.

If you would like to talk through your output volumes or confirm that your electrical supply is suitable before ordering, our team is happy to help you work it out.

The Hobart HSM30-F1E is a floor-standing planetary mixer with a 30-litre stainless steel bowl, built for sustained, high-volume mixing work. Unlike bench-top units designed for occasional use, this machine is intended for production environments where large batches run consistently across a full working day. The planetary mixing action ensures thorough, even incorporation throughout the bowl, and three speed settings allow operators to move from gentle folding to full mixing without stopping the process.

In a busy bakery, pizzeria, or central production kitchen, the HSM30-F1E performs reliably where lighter machines would struggle. The built-in timer helps with batch consistency — particularly useful when several operators share the machine across a shift and uniform results matter. Hobart's build standards are well regarded in the industry, and this class of machine is routinely found in commercial kitchens where longevity under daily load is a practical necessity rather than a marketing claim.

From an operational standpoint, the main advantages are straightforward:

• Three attachments — dough hook, beater, and whisk — cover the majority of mixing tasks from a single machine
• Single-phase electrical supply suits most UK commercial premises without additional infrastructure
• Stainless steel bowl is quick to remove for cleaning or batch changeovers
• Integrated timer supports repeatable results across multiple operators and shifts
• Robust construction is consistent with Hobart's established reputation for long-term commercial reliability

Installation needs careful planning before delivery. At 260kg, the machine requires a stable, level floor surface and adequate access to its permanent position — moving it after installation is not straightforward. The footprint is substantial, so it is worth confirming available floor space in the mixing or production zone in advance. The single-phase electrical connection is uncomplicated for most UK sites, but verifying supply capacity with a qualified electrician before ordering is always advisable.

This mixer is well suited to bakeries, patisseries, pizzerias, and central production kitchens with consistent high-volume mixing requirements. For a small café or restaurant where mixing needs are light and infrequent, a compact bench-top model is likely more proportionate. At the other end, very large-scale production operations running continuous multi-batch schedules may find a higher-capacity machine a better fit.

If you would like to talk through whether the HSM30-F1E is the right match for your setup — or if you have questions about installation — the team is glad to help before you make a decision.

The Hobart Bonnet Minijet Twin is a stacked dual-cavity combi oven that fits two independent six-grid chambers into a 525mm-wide footprint. Each cavity runs convection, steam, or combination modes entirely independently of the other, allowing different dishes, temperatures, and cooking programmes to run simultaneously without either chamber affecting the other.

In a working kitchen that independence makes a genuine operational difference. During breakfast service, one cavity can handle pastries while the other runs egg or vegetable dishes; at lunch, both can be switched to different outputs without any crossover. The AirDry+ system circulates dry air through the cavity to produce consistent results on baked goods and items that need a crisped or dry finish — useful for bakery-led menus and breakfast pastry programmes. The CoreControl probe function monitors internal food temperature throughout the cook cycle rather than relying solely on timed settings, which helps deliver consistent results across a busy service and reduces the risk of overcooking during high-pressure periods. The auto-clean cycle completes in around 17 minutes, making end-of-day clean-down straightforward.

Key operational advantages of the Minijet Twin include:

• Two fully independent cavities running different programmes simultaneously
• AirDry+ technology for consistent results on pastries and baked goods
• CoreControl probe function for reliable, temperature-led cooking
• Rapid auto-clean cycle suitable for end-of-day clean-down routines
• Stacked format doubles cooking capacity without additional floor space

Installation requires a confirmed electrical supply capable of supporting the combined load across both cavities — this should be verified with your electrical contractor before ordering. Ventilation will typically require connection to an extraction canopy or suitable ventilation system depending on your kitchen layout. At 151kg, delivery access routes and floor loading should be considered in advance. A stand is not included in the unit price and will need to be budgeted and sourced separately — worth factoring into your overall installation planning from the outset.

The Minijet Twin is well suited to cafés, smaller restaurants, hotel breakfast operations, and any site where floor or counter space is constrained but cooking volume outgrows what a single-cavity unit can realistically deliver. It fits well where a full-size combi is operationally justified but physically difficult to accommodate. For higher-volume sites running extended services across multiple sections, a larger-capacity model may be a more appropriate starting point.

If you'd like to talk through whether the Minijet Twin fits your service volume and kitchen layout before committing, our team is glad to help.

The Hobart SL300 is a 300mm gravity-feed meat slicer built for consistent, repeatable slicing in commercial environments. Constructed from anodised aluminium, it is designed to withstand the demands of daily use in butchers, delicatessens, grocery counters, and catering kitchens where slicing forms a regular part of the production or service routine.

In practice, the SL300 handles fresh and cooked meats, cured products, cheese, and firm salad items reliably across a working shift. The 300mm blade provides enough cutting diameter for most counter-service requirements, and the anodised aluminium construction keeps weight manageable at 21kg whilst holding up well in a food-production environment where cleaning frequency is high.

From an operational standpoint, the SL300 offers several practical advantages for counter and kitchen use:

• Consistent slice thickness across a full service period, reducing waste and portion variation
• Anodised aluminium body resists corrosion and cleans down efficiently between products
• Compact footprint suits counter installations where space is at a premium
• Straightforward blade guard and carriage design supports safe, routine cleaning
• Hobart build quality means the machine holds calibration under regular daily use

Installation is straightforward — the SL300 is a countertop unit requiring only a suitable mains socket and a stable, level surface. At 21kg it is manageable for repositioning but heavy enough to sit securely during use. Ensure adequate clear space around the carriage travel path, and factor in access for daily cleaning and periodic blade maintenance. It is not designed for continuous high-throughput production environments where an automated or heavier-duty slicer would be more appropriate.

The SL300 is well suited to delis, butchers, farm shops, smaller catering operations, and food retail counters with moderate daily slicing volumes. For sites running high-volume slicing across extended shifts, it is worth discussing whether a more heavy-duty machine would better match the workload.

If you are unsure whether the SL300 is the right fit for your counter or kitchen setup, the team is happy to talk through your requirements before you commit.

The Hobart HSM10N is a compact countertop planetary mixer designed for light-to-medium food preparation in commercial kitchens. Planetary mixing action means the attachment orbits the bowl while rotating on its own axis, ensuring consistent, thorough incorporation of ingredients throughout the full bowl without the need for manual intervention between passes.

In a working kitchen, the HSM10N handles the everyday range of prep tasks reliably: mixing doughs, creaming butter and sugar, whipping cream or egg whites, and blending batters. The variable-speed gearbox gives operators the control needed for both delicate aeration work and more demanding mixing jobs. The lever-operated bowl lift is a practical detail — it keeps loading and unloading straightforward during a busy prep session, and the unit's 30kg weight means it sits firmly on the countertop without walking during use.

Day-to-day operational advantages include:

• Planetary action delivers thorough mixing without manual intervention
• Lever bowl lift simplifies ingredient addition and bowl removal mid-batch
• Tuftrided beater shaft and bowl guide rods resist corrosion over extended use
• Beater, whisk, and dough hook are all dishwasher safe for straightforward end-of-service cleaning
• Front-mounted controls and a splash guard support a clean, organised prep area

The HSM10N runs from a standard single-phase supply and needs no special installation beyond a stable, level countertop with adequate clearance above for the bowl to raise and lower freely. It is a countertop unit and is not designed for continuous high-volume production. Operators should assess their typical batch sizes against the 10-litre capacity — kitchens processing larger or more frequent batches would be better served by a higher-capacity floor-standing model.

This mixer is well suited to small restaurants, café kitchens, hotel breakfast operations, pub kitchens, and similar environments with consistent but moderate daily mixing needs. It is not the right choice for heavy artisan bread production or all-day continuous throughput at volume. For sites with only occasional, lighter requirements, a smaller unit may be more cost-effective; for production bakery or high-output kitchen work, a larger machine would be the more practical investment.

If you would like to talk through whether the HSM10N fits your prep volumes and workflow before ordering, our team is glad to help.

The Hobart UX-10A is a standalone utensil washer designed specifically for the items that pass through a commercial kitchen in volume — pots, pans, baking tins, gastronorm trays, sheet trays, cast iron cookware, and oven racks. Unlike a standard pass-through dishwasher, this machine is built around the physical scale and soiling levels associated with production cookware, delivering consistent wash results on items that would otherwise demand time-consuming hand-washing or soak cycles.

In a busy kitchen environment, the backlog of soiled pots and trays during and after service is one of the more persistent operational pressures. The UX-10A is well suited to addressing that directly — processing bulky, heavily soiled items systematically rather than relying on a separate sink station or manual effort. It comes supplied with a base rack, tray support, and an open basket, giving a practical starting configuration for most kitchen loadouts.

From an operational standpoint, the practical advantages are clear:

• Removes the need for manual pot-washing during and after service
• Handles cast iron and heavy bakeware without risk of surface damage
• Consistent wash results regardless of soiling levels on cookware
• Reduces sink dependency and frees up kitchen porter time for other tasks
• Stainless steel construction supports long-term durability in a demanding environment

Installation requires careful planning. At 205kg and standing close to two metres tall, the UX-10A is a substantial piece of equipment. It will need a dedicated, appropriately sized space in the pot wash area with adequate access for loading and unloading. Water supply, drainage, and electrical connections will all need to be in place before installation, and it is worth confirming utility specifications with your installer or the Hobart team at the point of ordering.

This machine is best suited to mid-to-large catering operations where pot washing represents a genuine bottleneck — contract caterers, hotel kitchens, large restaurant groups, and institutional catering are all typical fits. Smaller operations or those with lower volumes of production cookware may find a more compact solution better matched to their throughput. Equally, sites with very high output or multiple kitchen lines may want to consider whether a higher-capacity configuration better matches demand.

If you're unsure whether the UX-10A is the right fit for your operation — or want to talk through installation requirements before committing — our team is happy to work through the detail with you.

The Hobart SL350 is a gravity-feed meat slicer designed for continuous use in commercial environments. Built around a 350mm blade and constructed in anodised aluminium, it is a robust, hygiene-conscious machine suitable for slicing fresh and cooked meats, cheese, and salad items to consistent thicknesses across a full service period.

Hobart has a long-established reputation in commercial food preparation equipment, and the SL350 reflects that heritage. The anodised aluminium construction resists corrosion and stands up well to the demanding environment of a working kitchen, butcher's counter, or deli. The slicer is built for repeated, reliable use rather than occasional operation, and its 370W motor is sized appropriately for consistent throughput without overworking the drive during extended runs.

In practical terms, the SL350 offers operators a number of meaningful advantages:

• Consistent slice thickness across an entire service, reducing waste and improving portion control
• Anodised aluminium construction supports straightforward cleaning and resists build-up
• Suitable for a broad range of products — cooked and cured meats, cheese, and salad vegetables
• Compliance with CE safety requirements, relevant for food retail and kitchen environments
• Hobart's commercial-grade build quality means lower maintenance burden over time

Installation is straightforward — the SL350 requires a standard single-phase mains supply and a stable, flat work surface capable of supporting the 40kg machine weight. At 750mm wide and 620mm deep, it requires a reasonable allocation of counter space, so bench planning is worth considering before ordering. There are no water or ventilation connections required. The machine should be positioned with sufficient clearance at the rear and sides to allow safe operation and cleaning access.

The SL350 is well suited to butchers, delicatessens, food retail counters, and commercial kitchens with a consistent daily slicing requirement. It is a practical choice for medium-volume operations. Sites with very high throughput demands — large production kitchens or high-volume catering operations running the machine almost continuously — may find a heavier-duty model with a larger blade diameter and greater motor capacity better suited to their needs.

If you are unsure whether the SL350 matches your service volumes or counter setup, our team is happy to talk through the specifics with you before you commit to an order.

The Hobart GXCROIW-11B is a 500 x 500mm rack glasswasher with an integrated reverse osmosis unit built directly into the machine. Reverse osmosis works by filtering out the dissolved minerals in the mains water supply — calcium, magnesium, and similar compounds — that cause the limescale deposits and streaking that make glassware look dull after washing. By treating the water before it reaches the final rinse, the machine delivers consistently clear, spot-free results without manual polishing.

In a busy bar or restaurant environment, the time saved by eliminating polishing is significant. Staff can focus on service rather than standing behind the bar working through trays of glasses with a cloth. The machine supports 60, 90, and 120 second cycles as well as a dedicated special cycle, which gives operators the flexibility to match wash time to soil level and throughput demand during a shift. Recovery between cycles is well suited to continuous service periods where glass turnover is high.

Practical operational advantages include:

• No manual polishing required — glassware comes out ready to use
• Reduced mineral scale build-up on internal components, which helps with long-term maintenance
• Multiple cycle options to balance wash quality and turnaround speed
• Stainless steel construction throughout, suitable for sustained daily use
• Compact footprint appropriate for under-counter bar installations

Installation requires a mains cold water connection, a drain, and an appropriate electrical supply. The reverse osmosis unit is fed from the mains, so water pressure and flow rate at the installation point are worth checking beforehand — inadequate incoming pressure can affect RO output and rinse quality. At 50kg the machine is manageable to position but warrants proper planning for access and levelling during install. The 600mm wide footprint fits a standard under-counter slot, though the depth of 603mm should be confirmed against your existing cabinetry or bar structure.

This machine is well suited to pubs, cocktail bars, hotel bars, and restaurants where glassware presentation matters and polishing labour is a real operational cost. It is most appropriate for medium-volume sites. For higher-throughput operations running multiple glass types simultaneously or with very high peak demand, a larger-capacity model may be worth considering.

If you would like to talk through whether this machine is the right fit for your site — particularly around water supply requirements or cycle configuration — our team is happy to help before you commit.

The Hobart Bonnet 305GB-10 is a high speed commercial steamer designed for professional kitchens that need to produce large volumes of steamed food consistently and quickly throughout service. Unlike conventional steamers that rely on standard convection steam, this unit uses an accelerated steaming method that significantly reduces cooking times without compromising food quality or texture. It holds three full-size 1/1 GN pans simultaneously, making it a practical choice for operations cooking vegetables, fish, grains, and other steamed dishes at volume.

In busy kitchen environments, the ability to recover quickly between loads is what separates capable equipment from a bottleneck. The 305GB-10 is built to handle repeated back-to-back cycles during peak service periods, maintaining consistent output rather than tailing off as demand builds. The stainless steel construction is well suited to the rigours of a working kitchen — robust, straightforward to clean, and resistant to the thermal stresses that come with continuous use.

From an operational standpoint, the key advantages include:

• Significantly faster cooking cycles compared to conventional steamers, improving throughput during service
• Consistent, repeatable results across all three rack positions
• Stainless steel interior and exterior for straightforward cleaning and long-term durability
• Reduced holding time requirements, helping maintain food quality on the pass
• Suitable for a wide range of steamed products including vegetables, fish, pulses, and rice

Installation will require a suitable electrical supply to support the 27kW power draw — this is not a unit that can be connected to a standard socket, and a qualified electrician should be involved from the outset. The unit weighs 77kg, so access and positioning need to be considered during kitchen planning. Adequate ventilation around the unit should also be assessed. At 935mm high, 600mm wide, and 700mm deep, it requires a defined footprint in the kitchen layout.

The 305GB-10 is best suited to mid-to-large commercial operations — contract catering sites, hotel kitchens, staff restaurants, and busy à la carte kitchens where steaming forms a core part of the cooking process. If your service volumes are more modest, a smaller or lower-powered steamer may represent better value. Conversely, very high-volume operations or central production units may benefit from looking at larger-capacity alternatives within the range.

If you're weighing up whether this unit is the right fit for your kitchen's layout, power supply, or service demands, our team is happy to talk it through before you commit.

The Hobart GCROIW-10B is a compact undercounter glasswasher built around a 400 x 400mm rack format and fitted with an integrated reverse osmosis unit. The reverse osmosis system strips calcium, magnesium, and other dissolved minerals from the incoming water before it reaches the wash chamber, so glasses emerge dry and clear without the cloudiness or spotting that hard water typically causes. In most installations, this removes the need for manual polishing after service entirely.

In a busy bar or hospitality environment, that operational difference is significant. Polishing glasses during or between service is time-consuming and introduces the risk of recontamination. With the RO unit doing the work, staff can move glasses from the washer to the rack to the shelf without intervention. The machine offers 75-second and 120-second wash cycles alongside a specialist cycle, which gives operators flexibility to balance throughput against the type of glassware being processed — lighter cycles for high-turnover pint glasses, longer cycles for delicate stemware or heavily soiled items.

Practical advantages in daily operation include:

• Streak-free glass finish without manual polishing, reducing labour time after service
• Flexible cycle options to suit different glassware types and soil levels
• Compact footprint suitable for tight bar installations or back-of-house areas
• Stainless steel construction throughout for durability and ease of cleaning
• Integrated RO means no separate external filtration unit to house or maintain separately

At 460mm wide, this machine is designed for installations where space is limited. It is worth confirming that your water supply and drainage points are suitably positioned before ordering, and that your incoming mains pressure is adequate to feed the RO system correctly. The unit weighs 50kg, so installation by two people is advisable. If your site is in a particularly high-hardness water area, it is worth discussing expected filter cartridge replacement frequency with us before purchase.

The GCROIW-10B is well suited to bars, hotel beverage stations, restaurant front-of-house areas, and smaller hospitality venues where glass quality matters and polishing labour is a genuine operational cost. For higher-volume venues washing larger volumes of mixed crockery as well as glassware, a larger rack-type machine may serve the operation better.

If you're unsure whether this model fits your setup — or if you'd like to talk through water supply requirements or expected throughput — our team is happy to work through the details with you before you commit.

The Hobart Bonnet BCB900 is a heavy-duty natural gas chargrill built for professional kitchens where grill output and consistency are central to service. Six independently controlled burners cover a substantial cooking surface, giving operators the flexibility to run different heat zones simultaneously — useful when proteins, fish, and vegetables need to cook concurrently without compromising results on any of them.

In a busy grill section, heat recovery between batches is a practical concern. The BCB900 has the thermal capacity to handle successive covers without extended drop-off, which matters during peak periods when the pass cannot afford to slow down. Consistent surface temperature across zones helps reduce the variation that undermines plate consistency at volume.

From an operational standpoint, the design reflects how a working kitchen actually runs:

• Cassette-style heat deflectors remove cleanly, keeping end-of-service strip-down straightforward
• Three-sided splash guard contains grease and debris, limiting spread across the cooking suite
• Independent burner controls allow heat to be dialled back during quieter periods, reducing unnecessary gas consumption
• Cleaning brush, grate scraper, and lifting tool are included, supporting routine maintenance from day one
• Stainless steel construction throughout supports durability and hygiene compliance under sustained daily use

At 122kg this is a substantial unit, and installation needs to reflect that. It requires a firm, level surface capable of bearing the load, a correctly sized natural gas supply with an isolation valve, and a Gas Safe registered engineer to commission it. Overhead extraction is essential — a canopy with grease filters rated for gas grill use is the standard approach. If natural gas is not available at your site, a propane version is also available.

The BCB900 is well suited to steakhouses, gastropubs, hotel kitchens, and event catering operations where the grill section runs consistently through service. It has the surface area and burner count to support a meaningful volume of covers without being oversized for mid-volume operations. Sites running continuous double-shift services or requiring significantly greater throughput may find a heavier-duty or wider configuration a better fit.

If you want to talk through whether the BCB900 suits your kitchen layout, extraction setup, or gas supply before committing, the team is available to help.

The Hobart UXS-10A is a freestanding commercial utensil washer designed specifically for the demands of pot wash in a professional kitchen. Unlike a standard rack conveyor or under-counter dishwasher, it is built to handle the items that general warewashers struggle with — heavy pots and pans, cast iron cookware, gastronorm trays, baking tins, oven racks, and similar bulky items. The machine ships with a base rack, tray support, and one open basket, giving it immediate practical utility out of the box. The integrated water softener addresses one of the most common sources of poor wash results and premature descaling issues in hard-water areas, removing that step from the operator's setup checklist.

In a working kitchen, pot wash is often the highest-throughput, most physically demanding station. The UXS-10A is built to sustain continuous use across a full service period rather than cope with occasional loads. Heavy cast iron and baked-on residues that would challenge lighter machines are handled reliably here. The wash results on cookware that has seen prolonged oven use or high-heat searing are consistently clean without requiring pre-soaking, which keeps the pot wash cycle moving during peak periods.

From an operational standpoint, the key advantages are:

• Integrated softener eliminates spot marks and scale build-up without separate treatment
• Purpose-built basket configuration handles oversize and irregularly shaped items
• Stainless steel construction throughout supports a rigorous daily cleaning routine
• Reduces reliance on manual scrubbing, protecting kitchen staffing time
• Consistent wash quality across cookware types reduces re-washing

At 205kg and nearly two metres tall, the UXS-10A requires careful planning before delivery. The footprint of 780mm wide by 945mm deep is substantial, and access routes — including doorways and corridors — should be measured in advance. Connection requirements cover water supply, drainage, and electrical supply; these should be confirmed with a qualified installer prior to purchase. The machine is not suited to compact kitchens or sites with restricted ceiling height.

This machine is well suited to high-volume kitchens where pot wash volume is significant and consistent — hotel kitchens, large contract catering operations, hospital or education catering, and busy restaurant kitchens running multiple services daily. For smaller operations or sites with lower pot wash volumes, a less heavy-duty utensil washer may be more appropriate and more cost-effective to run. For very high-throughput central production units, it is worth discussing whether a higher-capacity solution would better match output requirements.

If you are unsure whether the UXS-10A is the right fit for your operation or need guidance on installation requirements, the team is happy to talk through the specifics before you commit.

The Hobart Bonnet Minijet is a six-grid combination oven built to full 1/1 GN compatibility, housed in a footprint considerably narrower than a standard combi. At 525mm wide, it is designed for kitchens where installation space is a genuine constraint — tight service kitchens, satellite prep areas, or smaller restaurants that need full combi capability without dedicating an entire bay to it.

Despite its compact dimensions, the Minijet does not trade output for size. Hobart Bonnet's CoreControl technology manages cavity temperature and steam injection with the precision you would expect from a larger unit. The AirDry+ function gives operators proper drying and crisping capability, which matters when finishing roasted or baked products where moisture control is critical. Recovery after door openings holds up reliably during busier service periods — an area where smaller ovens can sometimes struggle.

Day-to-day, the Minijet is practical to operate and maintain:

• Full 1/1 GN compatibility means standard gastronorm trays and accessories work throughout
• CoreControl and AirDry+ deliver precise temperature and humidity management across all cooking modes
• Automatic cleaning cycle completes in around 17 minutes, keeping end-of-service downtime to a minimum
• Stainless steel construction throughout supports hygiene standards and durability under regular heavy use
• Compact 525mm width suits installations where a full-size combi cannot be accommodated

Installation requires an electrical supply sufficient for the 6.3kW load and appropriate ventilation — either connection to an extraction canopy or a ventless solution where no canopy is present above the oven position. At 74kg, the unit is manageable but will need two people to position safely. The stand is sold separately and should be factored into both the budget and space plan from the outset. A water connection is required for steam function, and depending on local supply quality, a filtration arrangement is worth considering to protect long-term performance.

The Minijet is well suited to smaller restaurants, cafés, hotel satellite kitchens, and prep kitchens where a full-size combi is not a practical option. It runs the full range of cooking modes — steam, convection, and combination — making it capable across most menu types. For high-volume main kitchens running large covers across extended services, a higher-capacity model with more grids would be a more appropriate starting point.

If you want to talk through whether the Minijet suits your kitchen layout, service volume, or installation setup, the team is always happy to have that conversation before you make a decision.

Hobart Hyline Hygiene Tablets are a dedicated machine-cleaning product designed for use with Hobart and Ecomax hood dishwashers. They are used in conjunction with the machine's built-in hygiene programme to carry out a thorough internal clean — addressing limescale accumulation, grease build-up, lingering odours, and bacterial contamination within the wash chamber and on the heating elements.

In a busy commercial kitchen, dishwashers run continuously through service, and residues from food soils, hard water, and detergent can accumulate over time. This build-up can reduce the efficiency of heating elements, compromise wash temperatures, and create hygiene risks that are not addressed by the standard wash cycle alone. Regular use of a dedicated hygiene tablet helps maintain consistent machine performance and supports compliance with food hygiene standards.

The practical benefits of keeping on top of machine hygiene include:

• Helps the machine maintain optimal wash temperatures by keeping elements free from scale
• Reduces odour build-up inside the chamber between deep cleans
• Supports bacterial kill rates in line with the machine's hygiene programme
• Prolongs the working life of internal components by limiting limescale damage
• Simple to use — no specialist chemical handling required

These tablets are intended specifically for Hobart and Ecomax hood-type dishwashers and work within the machine's own hygiene cycle. They are not a general-purpose descaler or a substitute for daily cleaning routines — they are a supplement to them. Frequency of use will depend on water hardness in your area and how heavily the machine is used.

If you are unsure how often to run a hygiene programme on your machine, or whether your current cleaning regime is sufficient for your service volume, we are happy to talk it through.

The Hobart SL250 is a 250mm gravity-feed meat slicer built for consistent, controlled slicing in commercial environments. Constructed from anodised aluminium, it is designed to handle fresh and cooked meats, cheese, and salad items during regular daily service. Hobart has a long-standing reputation for building slicers that hold up under sustained use, and the SL250 reflects that approach — straightforward to operate, straightforward to clean, and built to a standard that suits professional food preparation settings.

In practice, this slicer is well suited to moderate-volume operations where reliable, repeatable slice consistency matters. Butchers, delicatessens, grocery counters, and smaller food service kitchens will find it handles daily prep work without issue. It is not intended for continuous high-throughput production environments, but for counter and prep use it performs solidly through a full service day.

The practical advantages for operators include:

• Consistent slice thickness across meat, cheese, and salad items
• Anodised aluminium construction resists corrosion and simplifies cleaning
• Compact footprint suits counter and prep bench installation
• Straightforward blade access supports routine cleaning and hygiene compliance
• CE-compliant safety features meet current commercial food preparation standards

At 20kg the SL250 is stable in use without being difficult to reposition for cleaning. It requires a standard single-phase mains supply and no specialist installation beyond a suitable counter position with adequate clearance around the carriage travel. If your operation involves very high daily slicing volumes or extended unbroken use, it is worth discussing whether a heavier-duty machine would be more appropriate for your throughput.

The SL250 is a practical choice for butchers, deli counters, food retail outlets, and smaller catering kitchens that need a dependable slicer for regular prep work. If you are unsure whether the capacity suits your operation, or if you are setting up a new counter and want to talk through the options, our team is happy to help you work it out before you commit.

The Hobart Bonnet BCB1800 is a heavy-duty propane gas chargrill built for sustained commercial service. Its wide cooking surface — spanning 1844mm — provides substantial grilling capacity in a single unit, making it a practical choice for kitchens that need to maintain throughput across breakfast, lunch, and evening service without compromising consistency or cook quality.

In a pressured kitchen environment, holding even heat distribution across a large surface throughout an entire service is one of the harder things to achieve. The BCB1800 is designed to do precisely that — operators get reliable results not just at the start of service, but through the full run. At 227kg, this is a substantial piece of equipment that stays planted under heavy use and is built for long-term daily operation rather than occasional deployment.

Practical advantages that operators will notice in regular use include:

• Wide cooking surface reduces batch-queuing, improving throughput at peak periods
• Consistent heat retention supports reliable results across the full cooking surface
• Stainless steel construction supports sound hygiene practice and straightforward cleaning
• Stable surface temperature recovery between loads helps maintain service pace
• Straightforward operation reduces dependence on highly skilled grill staff

Before installation, it is worth confirming that your site has an adequate propane supply to support the unit's output during peak service. The footprint requires careful planning — the 1844mm width and 790mm depth will demand considered placement within the kitchen layout, and the 227kg weight means floor loading and delivery access both need attention ahead of time. A suitable ventilation canopy with appropriate extraction is essential for a chargrill of this scale. This unit is configured for propane; sites on natural gas will require a different configuration.

The BCB1800 is best suited to high-volume operations — hotel kitchens, large restaurant groups, contract catering sites, and stadium or event catering environments where sustained throughput is non-negotiable. For operations with more limited space or lower service volumes, a narrower unit is likely a more practical fit. For sites regularly pushing beyond what a single wide chargrill can handle, a higher-output configuration may be worth considering.

If you are weighing up whether this unit is the right match for your kitchen layout, gas supply, or service volumes, the team is well placed to talk it through before you commit to anything.

The Hobart HSM20 is a 20-litre countertop planetary mixer designed for consistent, reliable performance across a broad range of commercial mixing tasks. It uses Hobart's established planetary mixing action, where the attachment orbits the bowl while simultaneously rotating on its own axis — a movement that ensures thorough, even contact with the full bowl contents on every pass. The stainless steel bowl is raised and lowered via a lever mechanism, and all controls sit on the front-facing panel for straightforward operation during a busy service.

In practice, the HSM20 suits kitchens with steady rather than very high-volume mixing requirements. Hotel kitchens, small-to-medium bakeries, restaurant pastry sections, and contract catering operations producing daily batches of bread, pastry, cake batter, and whipped preparations are the environments where this machine tends to perform well. The motor handles the full range of standard mixing tasks competently at this bowl size, though operators whose core work regularly involves large quantities of stiff, heavy dough may find a higher-capacity floor-standing machine more appropriate over time.

Practical advantages worth noting:

• Three standard attachments — whisk, spiral dough hook, and flat beater — cover the majority of everyday mixing tasks
• All attachments are dishwasher safe, keeping turnaround straightforward between prep sessions
• A clear splash guard reduces mess and helps maintain a tidy worktop area
• Anti-corrosion treatment on the castings supports longevity in the humid conditions typical of commercial kitchens
• The stainless steel beater shaft is robust and easy to clean down at the end of service

At 95kg, the HSM20 is a substantial piece of countertop equipment. Before installation it is worth confirming that the bench can take the weight comfortably, and that there is sufficient overhead clearance for the bowl lift mechanism to operate without obstruction. It runs on a single-phase supply, but the available socket specification should be verified with a qualified electrician prior to installation. A stable, clear section of worktop with adequate surrounding space for the operator to work safely is essential.

This mixer is a sound choice for operations producing a moderate volume of mixed goods each day where a proven, easy-to-operate machine is the priority. For sites with significantly higher throughput, a larger-capacity floor-standing model may serve better in the long run. For lighter, less frequent use, a smaller countertop unit could be a more proportionate investment.

If you are weighing up whether the HSM20 is the right match for your kitchen's workload, the team is well placed to talk it through with you.

The Hobart UXTH-10A is a twin-chamber pass through utensil washer designed to handle the heaviest items in a commercial kitchen — pots, pans, cast iron cookware, baking tins, gastronorm trays, oven racks, and similar bulky ware that conventional rack dishwashers simply cannot accommodate. As a pass through configuration, soiled items enter one side and exit the other, keeping dirty and clean workflows separated and maintaining a more hygienic, organised pot wash area.

The twin design is the defining characteristic of this model. Rather than processing a single load at a time, the double-chamber configuration allows two racks to be processed per cycle, which has a meaningful impact on throughput during busy service periods. In kitchens generating high volumes of cookware — busy restaurants, contract caterers, production kitchens, or large staff dining operations — the ability to keep pace with the rate at which pots and trays come back from the line is critical. The UXTH-10A is built for precisely that kind of sustained, repetitive demand, and its stainless steel construction is robust enough for the punishment a working pot wash area delivers.

From an operational standpoint, the practical benefits include:

• Consistent wash results across heavy cookware, baking tins, and oven trays in a single cycle
• Pass through layout supports clean separation of dirty and clean ware flows
• Double-chamber throughput reduces bottlenecks in high-output kitchen environments
• Stainless steel construction throughout for durability and ease of cleaning
• Supplied with base rack, tray support, and one open basket as standard

At 315kg, this is a substantial piece of equipment and will require a dedicated installation. The footprint and weight mean it needs to be positioned and plumbed in as part of a considered pot wash area layout — this is not a machine that can be easily repositioned once installed. Water supply, drainage, and adequate electrical connections will all need to be in place, and we would strongly recommend confirming the floor loading capacity of the installation area given the machine's weight. Ventilation and steam extraction should also be factored into the planning, particularly in enclosed pot wash spaces.

The UXTH-10A is best suited to high-volume sites where a single-chamber utensil washer would create a throughput bottleneck — larger restaurants, catering operations running multiple sittings, central production kitchens, and contract catering facilities are typical environments where this machine earns its keep. For smaller operations with more moderate cookware volumes, a single-chamber utensil washer may represent a more proportionate investment. Equally, very high-volume sites with continuous demand across long service periods may want to consider whether additional capacity is warranted.

If you would like to talk through whether this machine is the right fit for your operation and how it would work within your existing pot wash setup, our team is happy to go through the detail with you.

The Hobart Profi TLWW-10A is a pass through dishwasher with two independently operable wash chambers stacked vertically, allowing it to deliver roughly double the wash capacity of a conventional single-chamber hood-type machine within the same floor footprint. Both chambers can be run simultaneously during peak service, or a single chamber used during quieter periods, giving teams a degree of operational flexibility that a standard machine cannot offer.

In busy commercial kitchens, the practical value of this arrangement becomes clear quickly. Operations that have outgrown a single-chamber machine — but where floor space rules out a larger footprint or a full conveyor system — will find the TLWW-10A a well-proportioned solution. Running two chambers does not proportionally double water, energy, or chemical consumption, which matters over the course of a long service week. The machine is built throughout in stainless steel, which holds up well in the wet, heavy-use environment of a commercial pot wash area.

• Two independent wash chambers operable simultaneously or separately
• Doubles wash throughput without increasing the machine's floor footprint
• Rinse temperature sustained at 82°C for 12 seconds, meeting commercial hygiene requirements
• Available with an integral water softener to protect components and glassware in hard-water areas
• Full stainless steel construction throughout for durability and ease of cleaning

Installation requires careful planning. At 140kg, the machine needs adequate floor loading and sufficient clearance for the pass-through configuration. Water supply, drainage, and electrical connections should all be confirmed before delivery. If the integral softener option is selected, a salt connection point will also be needed. A qualified installer should be involved early, particularly where existing services need re-routing.

The TLWW-10A is best suited to mid- to high-volume sites — restaurants, hotels, staff canteens, and contract catering operations — where a single-level machine is no longer keeping pace but a full conveyor system would be excessive or impractical. Smaller or lower-turnover kitchens are likely better served by a single-chamber hood-type model, while very high-volume continuous operations may find a conveyor-type machine more appropriate.

If you are weighing up whether this machine matches your service volumes and kitchen layout, we are happy to work through the detail with you before you make a decision.

The Hobart potato peeler is a floor-standing commercial unit designed for continuous preparation in busy kitchens. It operates on a direct-feed basis, with a hose connection for water supply during the peeling cycle, and is built to the manufacturing standards Hobart are known for in the catering industry. The stainless steel construction makes it practical to clean and suited to the demands of a working kitchen environment.

In practice, this unit suits kitchens that peel potatoes in volume across a shift — pubs, school and contract caterers, hotel kitchens, and care home operations among them. The 6.3kg per-cycle capacity means it works well for steady, repeated batching throughout a preparation period rather than large single loads. The motor is designed for reliable, continuous running and consistent results regardless of potato size or age, which matters when you are working against a prep deadline.

Key operational points worth noting:

• Stainless steel construction resists corrosion and cleans down quickly
• Hose connection simplifies water supply and rinse-down during use
• Consistent peeling results across different potato grades and sizes
• Built for repeated batching through a prep shift, not occasional light use
• Relatively compact footprint for a floor-standing commercial peeler

Installation requires a suitable cold water supply for the hose connection, a floor drain or drainage provision nearby, and an appropriate electrical supply. The unit weighs 40kg, so positioning should be considered before installation — access for routine cleaning and maintenance is worth planning at the outset.

This peeler is well suited to kitchens preparing moderate to high volumes of potatoes daily. For very high-throughput operations such as large-scale contract catering, a higher-capacity model may be worth considering. Lighter-duty or lower-volume kitchens may find a smaller bench-top unit more practical.

If you are unsure whether this model suits your preparation volumes or kitchen setup, our team is happy to talk it through with you.

The Hobart UXT-10A is a heavy-duty twin utensil washer designed specifically for commercial pot wash applications. Unlike a standard rack conveyor or undercounter dishwasher, this machine is built to handle the most demanding warewashing tasks in a professional kitchen — pots, pans, cast iron cookware, baking tins, gastronorm trays, and oven racks. The twin-chamber configuration means two loads can progress through the wash cycle in sequence, effectively doubling throughput compared with a single-tank utensil washer.

In a working kitchen, the pot wash area is often the bottleneck during and after service. A single-tank machine that works well during prep can struggle to keep pace once the kitchen is running at full capacity. The UXT-10A addresses this directly — with twin chambers, heavily soiled items can be cycling through wash and rinse simultaneously, keeping clean kit moving back to the pass or the prep benches without the delays that slow a kitchen down. The robust stainless steel construction is well suited to the sustained punishment of a busy pot wash environment.

Key operational advantages include:

• Twin-chamber design doubles wash throughput compared with single-tank alternatives
• Effective on heavily soiled items including cast iron and roasting trays
• Stainless steel construction throughout for durability and ease of cleaning
• Supplied with base rack, tray support, and open basket as standard
• Reduces pot wash bottlenecks during peak and post-service periods

At 1375mm wide and nearly 2 metres tall, the UXT-10A has a significant footprint and at 315kg requires careful planning for installation and positioning. Access for delivery and positioning in the pot wash area will need to be confirmed in advance, and the machine will require appropriate utilities connections — it is advisable to confirm electrical, water supply, and drainage requirements with a qualified installer before ordering. The dimensions also mean it is better suited to kitchens with a dedicated pot wash section rather than compact or multi-purpose kitchen layouts.

This machine is best suited to high-volume operations — hotel kitchens, contract catering facilities, large pub kitchens, and institutional catering where the volume of pots, trays, and baking equipment passing through the pot wash is substantial. Smaller operations or sites with more modest utensil volumes may find a single-tank utensil washer more proportionate to their needs, while very large central production units may want to explore higher-capacity alternatives in the Hobart range.

If you are unsure whether the UXT-10A is the right fit for your pot wash setup or want to talk through installation requirements, our team is happy to work through the details with you before you commit.

The Hobart Bonnet Equajet is a six grid electric combination oven built for serious production cooking. It operates across steam, convection, and combined modes, giving kitchen teams the range to handle delicate fish and pastry through to high-volume roasting and regeneration — all from a single unit. The VisioPad control interface makes that full range of cooking functions accessible without requiring constant chef oversight, which supports consistent results even when experienced staff are stretched across a busy service.

In sustained service conditions, a six grid combi at this level is expected to maintain throughput without meaningful recovery delays between loads. The Equajet is built to that standard — the stainless steel construction holds up to daily professional use, and the cavity is designed to deliver even results tray to tray, which reduces the inconsistency that tends to creep in during long covers.

From an operational standpoint, the practical advantages include:

• Programmable cooking sequences that reduce reliance on individual chef judgement during service
• Combined steam and convection modes that improve yield and reduce shrinkage on proteins
• Consistent cooking results across the full cavity, tray to tray
• One unit covering multiple cooking methods, reducing the need for separate appliances
• A design that supports straightforward end-of-service cleaning routines

Installation requires careful advance planning. At 108kg, the unit needs a structurally sound floor, confirmed clearances, and an appropriate electrical supply — all of which should be verified with a qualified installer before ordering. Ventilation is equally important; a canopy or extract system rated for combination oven use must be in place before the oven is commissioned.

The six grid Equajet is well suited to mid-to-large contract catering operations, hotel kitchens, central production units, and busy restaurant kitchens where cooking consistency and throughput are priorities. For operations running lighter covers or working in tighter spaces, a four grid unit is likely a more proportionate choice. For very high-volume central production environments, larger capacity options are worth exploring.

If you're working through how this oven fits your kitchen layout, service volumes, or utility supply, our team is happy to go through the detail with you before you make a decision.

The Hobart UXRCS-10A is a heavy-duty utensil washer designed specifically for the demands of commercial pot wash. It handles the items that a standard glasswasher or dishwasher cannot — pots, pans, cast iron cookware, baking tins, gastronorm trays, oven racks and similar bulky utensils — delivering consistent wash results even on heavily soiled items. The unit comes supplied with a base rack, tray support and one open basket, making it ready to use from installation. An integrated water softener and drain and exhaust heat recovery system are built in as standard.

In a busy kitchen environment, pot wash is often the bottleneck that disrupts service flow. The UXRCS-10A is built to keep pace with a high-volume operation — clearing the backlog of soiled utensils during and after service without the manual scrubbing that slows kitchens down. The exhaust heat recovery system captures energy that would otherwise be vented out, reducing thermal output into the pot wash area and contributing to lower running costs over time. This is a meaningful practical advantage in a confined back-of-house space where heat build-up can be a real working condition issue.

Key operational advantages include:

• Handles bulky, heavily soiled items that conventional warewashers cannot accommodate
• Drain heat recovery reduces energy waste and running costs over the long term
• Exhaust heat recovery lowers ambient temperature in the pot wash area
• Integrated softener protects internal components and maintains wash quality in hard water areas
• Supplied with rack, tray support and basket — operational from day one

At 220kg and with a footprint of 780mm wide by 945mm deep, this is a substantial piece of equipment that requires proper space planning before installation. It will need a dedicated water supply with adequate pressure, a suitable drain connection, and an electrical supply — your installer should confirm exact requirements during survey. Adequate ventilation in the pot wash room is important; while the heat recovery system helps, the machine still needs to breathe and the room should be assessed accordingly. This is not a unit to position in a tight corner without proper planning.

The UXRCS-10A is well suited to mid- to large-scale catering operations — hotel kitchens, contract catering, institutional kitchens, large pub kitchens and central production units where pot wash volume is significant and manual washing is no longer practical. Smaller operations with lighter utensil throughput may find a less heavy-duty machine more cost-appropriate, while very high-volume sites running continuous pot wash shifts may benefit from exploring larger-capacity alternatives within the Hobart range.

If you are unsure whether the UXRCS-10A is the right fit for your kitchen layout, water supply or service volume, the team is happy to talk it through with you before you commit.

The Hobart Bonnet BCB1200 is a heavy-duty propane gas chargrill designed for professional kitchens where the grill station is expected to perform consistently and continuously throughout a busy service. With a cooking surface spanning 1185mm in width, it provides substantial capacity to cook across multiple covers simultaneously, making it a practical choice for operations where batching delays at the grill are not acceptable.

In a working kitchen environment, the BCB1200 demonstrates the kind of steady, repeatable output that grill chefs rely on during peak periods. Heat distribution across the full width of the cooking surface remains consistent, which reduces the variability that can affect service quality when sections of a grill run unevenly. Recovery between loads is handled well — a meaningful consideration when a grill station is turning over covers quickly with little breathing space between orders.

From an operational standpoint, the BCB1200 offers several practical advantages worth noting:

• Wide cooking surface supports high-cover service without batching delays
• Propane operation suits sites without a natural gas supply, including event venues and remote locations
• Stainless steel construction withstands heavy daily use and cleans down efficiently after service
• Consistent heat distribution reduces waste from uneven cooking results
• Efficient burner design supports grill performance without unnecessary gas consumption

At 170kg, this is a substantial piece of equipment and installation requires careful planning. Adequate canopy extraction or ventilation is essential. The floor structure must be confirmed as capable of supporting the unit's weight in its intended position, and adequate clearance to the rear and sides is needed for safe operation and routine cleaning access. Because this model runs on propane, LPG cylinder storage and a suitable regulator setup must be confirmed with a qualified gas engineer prior to installation.

The BCB1200 is well suited to steakhouses, grill-led restaurants, hotel kitchens, and contract catering operations where the grill is one of the busiest sections during service. It is sized for genuine volume output rather than occasional or light use. Smaller operations or sites with more modest grill demand may find a narrower model more appropriate and more economical to run. Sites running multiple sittings with large grill menus should consider whether the available capacity — or a second unit — would better serve peak demand.

If you would like to talk through whether this model fits your kitchen layout, service volumes, and gas supply setup before making a decision, we are happy to help.

The Hobart Premax AUPW-10B is a commercial pass-through dishwasher designed for professional kitchens where consistent throughput and hygiene standards need to be maintained across a full service. It operates on the rack-to-rack pass-through principle — crockery, glassware, cutlery, and utensils enter one side and exit the other, allowing the wash cycle to run continuously without creating a bottleneck at the pot wash.

One of the more practical features of this machine is Hobart's Permanent-Clean system, which handles automatic soil removal as part of the wash cycle itself. In busy kitchens, manual pre-rinsing before loading is a significant drain on time and labour. By integrating soil removal into the cycle, the AUPW-10B reduces that preparation step and helps maintain consistent wash quality throughout service without requiring operator intervention. For a kitchen turning over a high volume of covers, the cumulative time saving is worth accounting for when evaluating running costs.

The machine offers both Intensive and Eco wash modes, giving kitchen managers a practical way to match energy and water use to actual demand. Lightly soiled loads through a quiet service can run on the Eco programme; the Intensive mode is there when stubborn soiling or heavily tarnished cutlery requires a more thorough cycle.

• Permanent-Clean system removes soil automatically during the wash cycle
• Intensive and Eco modes allow operators to manage energy and water use day to day
• Pass-through configuration keeps throughput moving continuously during service
• Stainless steel construction supports hygiene compliance and long-term durability
• Suited to continuous rack loading across a full commercial service period

Installation requires water inlet and drain connections, and the electrical supply specification should be confirmed against the machine's requirements before ordering. At 135kg, positioning needs to be planned carefully — particularly in tighter kitchen layouts — and adequate access for installation and ongoing servicing should be factored in. The footprint should be checked against your available pass-through run before committing.

The AUPW-10B is well suited to restaurants, hotels, staff canteens, and contract catering operations running a steady volume of covers. For smaller or lower-volume sites, a hood-type or undercounter machine may be a more proportionate choice. At the other end of the scale, very high-volume operations such as large banqueting kitchens or central production facilities may benefit from discussing whether a higher-capacity pass-through or flight machine would be a better fit for their throughput requirements.

If you'd like to talk through whether this machine suits your service volume or your site's installation setup, the team is glad to help you work through it before you make a decision.

The Hobart Profi TLWW-10A is a pass-through dishwasher that stacks two independent wash chambers within broadly the same footprint as a conventional single-chamber hood-type machine. Each chamber can run separately or simultaneously, giving kitchens the flexibility to match wash capacity to service demand rather than running at full load throughout. It is a practical answer to the common problem of needing significantly more throughput without the floor space — or the budget — to justify a full conveyor system.

In operational terms, running both chambers in parallel can roughly double the number of rack cycles achievable from a single-chamber machine for broadly equivalent water, energy, and chemical consumption. During quieter periods, a single chamber can be used to avoid unnecessary resource draw. The machine delivers a final rinse at 82°C held for 12 seconds — a standard that underpins genuine hygiene compliance, not simply visibly clean ware. The integral softener included in this configuration is worth noting: in hard water areas, an unprotected wash system degrades noticeably over time, and the built-in softener helps maintain rinse quality and reduces descaling frequency.

Key operational advantages include:

• Dual independent chambers for flexible throughput management across a full service period
• Consistent 82°C final rinse temperature meeting commercial hygiene standards
• Running costs broadly comparable to a single-chamber machine despite doubled capacity
• Integral softener protecting wash quality and reducing maintenance in hard water regions
• Compact footprint relative to wash output — practical where floor space is a genuine constraint

Installation planning needs more attention than a standard hood-type unit. At 150kg, the machine requires a firm, level surface and adequate access for positioning. The dual-height configuration means the upper chamber sits noticeably higher than a conventional machine, so ceiling clearance and the position of any overhead extraction canopy must be confirmed before specifying. Water inlet, drain, and electrical connections all need to be in place, and professional installation by a qualified engineer is strongly recommended. The 713mm width fits within a standard pass-through bay, but service access to both chambers should be factored into the surrounding layout.

The TLWW-10A is well suited to mid-to-high volume operations — restaurants, hotels, contract catering sites, and staff dining facilities — where a single pass-through machine is becoming a consistent throughput bottleneck. For smaller operations with modest cover counts, a single-chamber pass-through or undercounter machine is likely more appropriate. For very high-volume continuous-load environments, a larger conveyor solution may still be worth considering.

If you'd like to talk through whether the dual-level configuration genuinely fits your service pattern and kitchen layout, the team is happy to work through the details with you.

The Hobart Bonnet Equajet is a 10-grid electric combination oven built for professional kitchens that depend on consistent, repeatable output across sustained service periods. It operates across convection, steam, and combined cooking modes, controlled through the VisioPad touch-panel interface, which allows chefs to programme and store complex cooking sequences and recall them reliably during service without manual intervention.

In practice, a 10-grid capacity means the oven can handle substantial batch loads simultaneously — whether that is banqueting production, high-volume à la carte, or cook-chill preparation. The electric configuration supports stable cavity temperature management across extended periods, and the Equajet injection system provides controlled humidity during cooking, which matters when you are running delicate products or switching between cooking modes under pressure. Consistency across a full kitchen team is where the programmable recipe system earns its place: once a process is established, it can be reproduced shift to shift without depending on individual judgement calls.

• Multi-mode operation reduces reliance on separate steaming and convection equipment
• Stored programmes support consistent results across teams and shifts
• Equajet humidity injection allows precise moisture control during cooking
• Stainless steel interior simplifies cleaning and supports hygiene standards
• Touch-panel interface reduces complexity during high-pressure service

Installation requires a hardwired three-phase electrical supply — this is not a plug-and-play appliance, and electrical provision should be confirmed with a qualified electrician before ordering. At 121kg, the unit needs sound structural flooring and considered access planning during installation. Ventilation is a firm requirement, whether through an existing canopy extraction system or a purpose-specified ventless hood; this should be agreed with a ventilation specialist prior to purchase. Door swing clearance and workflow access around the unit are worth factoring into kitchen layout planning at an early stage.

This oven is well suited to mid-to-high volume operations — hotel kitchens, contract caterers, large restaurants, and institutional catering sites where consistent throughput across a full service is the primary requirement. Smaller operations with modest output needs would likely find a lower-capacity model more appropriate and more economical to run. For very high-volume production environments or multi-oven configurations, it is worth a conversation about whether a larger unit would be a closer match to your demands.

A combi oven at this level sits at the centre of most kitchen workflows, and getting the specification right before installation matters. If you would like to talk through whether the Equajet suits your site, service style, and infrastructure, our team is glad to work through it with you.

The Hobart N50 is a compact countertop stand mixer with a 5-litre bowl, built for operators who need dependable mixing performance without the footprint of a floor-standing machine. It uses planetary mixing action — the attachment orbits the bowl rather than the bowl rotating — which ensures thorough, consistent coverage of the mix on every pass. Three fixed speeds cover light whipping through to heavier work on softer doughs, and the lever-operated bowl lift allows quick, controlled loading and unloading without risk of spillage.

In a working kitchen environment, the N50 performs reliably across a range of everyday prep tasks: whipping cream, beating batters, finishing sauces, and mixing small batches of lighter doughs. It is not designed for continuous high-volume dough production — operators regularly processing large quantities of stiff bread dough at pace will be working at the limits of what this machine is built for, and a larger capacity unit would be the more appropriate tool.

Practical day-to-day advantages include:

• Compact footprint that fits into tight prep areas without sacrificing workspace
• Lever bowl lift for quick, controlled bowl changes during a busy service
• Large, clearly positioned ON/OFF switch that is straightforward to operate under pressure
• Whisk, spiral dough hook and flat beater all supplied as standard and dishwasher-safe
• Steel and zinc alloy construction built to withstand regular commercial use

The N50 is a plug-in unit — it requires only a suitable mains socket and a stable, level surface capable of supporting its 22kg working weight. No specialist installation is needed. It is worth confirming that the counter height is comfortable for the operator and that there is sufficient clearance above the machine to tilt the head and swap attachments freely.

This mixer is well suited to small cafés, patisseries, hotel breakfast operations, culinary schools, and prep kitchens where mixing is one task among many rather than a continuous production requirement. Sites with higher throughput demands, or those running the mixer for extended periods throughout service, would be better served by a heavier-duty model with greater capacity.

If you want to talk through whether the N50 fits your prep setup before you order, the team is glad to help you think it through.