Hobart Ecomax Other Equipment

The Hobart Ecomax HECPE74A is a freestanding electric pasta cooker with a 26-litre tank capacity, designed for the demands of a working commercial kitchen. The tank is fabricated from AISI 316 stainless steel, a grade chosen specifically for its resistance to the corrosive effects of salted boiling water — the operating environment that causes standard stainless steel to deteriorate over time. Moulded construction with rounded internal corners simplifies daily cleaning and reduces the hidden build-up that straight-edged tanks can accumulate.

In service, a pasta cooker of this capacity is well suited to supporting consistent throughput across a busy lunch or dinner service. The 5.5kW electric element brings water to temperature reliably and supports reasonable recovery between batches — important when orders are coming through continuously rather than intermittently. This is the kind of workhorse appliance that suits kitchens where pasta dishes feature regularly on the menu rather than occasionally.

Practical advantages for operators include:

• AISI 316 tank resists salt-water corrosion, extending service life
• Rounded internal corners speed up end-of-service cleaning
• Electric operation — no gas supply or flue required
• Compact 400mm wide footprint suits space-constrained kitchen lines
• Moulded tank construction reduces maintenance points

Installation requires a suitable 5.5kW electrical supply, and at 50kg the unit will need a stable, level surface — ideally a purpose-built stand or the appropriate section of a cooking suite. Being electric, there are no gas or ventilation requirements specific to the appliance itself, though standard kitchen extraction should be in place above any pasta cooking position. The 400mm width makes it workable on tighter cooking lines, though the 730mm depth should be factored into bench or island planning.

This cooker is well matched to restaurants, hotel kitchens, and contract catering operations where pasta forms a regular part of the menu and a consistent, reliable output is more important than very high-volume batch cooking. For sites running extremely high covers or operating multiple pasta stations simultaneously, it is worth considering whether a larger-capacity unit would better match the throughput required.

If you are unsure whether this model suits your service volume or kitchen layout, the team is happy to work through the options with you before you commit.

The Hobart Ecomax HEFRG74A is a floor-standing single-tank gas fryer designed for continuous use in commercial kitchen environments. It is supplied as standard with baskets and a lid, and the stainless steel construction is well suited to the demands of professional kitchen hygiene and daily cleaning routines.

In a working kitchen, the gas burner arrangement allows the oil to recover temperature quickly between batches — a practical advantage when the fryer is running consistently throughout a busy service. This kind of recovery performance is what separates a fryer that keeps pace with the pass from one that creates a bottleneck. It handles the output expected from a pub kitchen, café, or mid-size restaurant without requiring constant management during service.

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

• Gas operation keeps running costs manageable relative to equivalent electric models
• Single-tank layout simplifies oil management and daily cleaning
• Stainless steel construction supports hygiene standards and routine washdowns
• Lid supplied as standard helps protect oil quality and reduces heat loss between services
• Reasonably compact footprint relative to output suits kitchens with limited fryer space

Installation requires a suitable gas supply with a correctly positioned connection point, and the fryer must sit beneath a canopy extraction system rated for gas-fired equipment — a legal requirement in UK commercial kitchens. At 57kg, final positioning and the gas connection must be carried out by a qualified Gas Safe registered engineer. Allow adequate clearance at the sides and rear in line with the manufacturer's guidance and your extraction installer's requirements.

This fryer is well suited to smaller to mid-size operations — pub kitchens, cafés, takeaways, and compact restaurant kitchens — where a single quality gas fryer covers the menu without over-specifying. Sites running continuous frying across multiple menu lines at high volume may find a twin-tank or higher-output model a better fit. Where a gas supply is not available, an equivalent electric fryer may be the more practical option.

If you would like to talk through whether this fryer suits your service volume, gas supply, or extraction setup, our team is glad to help before you commit.

The Hobart Ecomax HEFRG77A is a floor-standing twin tank gas fryer built for continuous commercial frying. It houses two independent oil wells, each served by its own burner assembly, which means operators can run different products or different oils simultaneously without any crossover. The stainless steel construction throughout is appropriate for the wear and cleaning demands of a professional kitchen.

In a busy service, the twin tank configuration earns its place by preventing the bottleneck that a single tank creates under sustained demand. Because each well operates entirely independently, a temperature drop caused by a heavy batch in one tank has no effect on the other. Each burner handles its own recovery, keeping wait times short during peak periods. The arrangement also supports continuous operation — one tank can stay live while the other is being filtered, drained, or cleaned, which is a practical advantage in kitchens that cannot afford downtime mid-service.

Key operational advantages include:

• Dual independent tanks for running different products or oils simultaneously
• Continuous service capability — one tank can remain live during maintenance of the other
• Stainless steel construction supports durability and straightforward cleaning
• Gas operation suits kitchens where gas is the established energy source
• Supplied with baskets and lids as standard, ready for service from installation

Installation requires a gas supply at the appropriate pressure and flow rate for the combined burner demand, and this should be assessed and connected by a Gas Safe registered engineer before the unit goes into service. At 97kg, positioning needs to be planned in advance — the floor must be capable of supporting the loaded weight, and adequate clearance is needed around the unit for both ventilation and safe operation. A canopy extraction system positioned to capture frying vapours effectively is essential in almost all commercial settings. Access to both drain valves should be confirmed during planning, as routine oil management depends on it.

This fryer is well suited to mid- to high-volume operations — fish and chip shops, pub kitchens, hotel restaurants, and contract catering environments — where consistent frying output across a full service is a practical requirement. It is a reasonable choice where a single tank would create a throughput limitation, provided the site has the gas infrastructure and ventilation to support a unit of this capacity. For sites with even greater demand or those running multiple frying stations, a heavier-duty configuration may be worth considering.

If you would like to talk through whether this unit is the right fit for your kitchen and service volumes, the team is available to help you work through the options before you commit.

The Hobart Ecomax HEFRBE74A is a single-tank electric fryer built for consistent, reliable frying in commercial kitchen environments. It operates with a 13-litre oil capacity and a 9kW heating element, and comes supplied complete with baskets and a lid as standard. Hobart Ecomax is a well-established name in commercial catering equipment, and this unit reflects that background — straightforwardly built, practical to operate, and designed to hold up under regular kitchen use.

In a working kitchen, this fryer performs well across steady frying volumes. Whether you are running fish and chips, chicken portions, or battered sides during a lunch or dinner service, the 9kW element provides consistent recovery between batches. It is well suited to kitchens where the fryer is in regular but not continuous use. For environments demanding back-to-back output across extended peak periods, a higher-capacity or double-tank setup is worth considering instead.

From a day-to-day operational standpoint, the stainless steel construction supports routine cleaning and general durability under kitchen conditions. Key practical benefits include:

• Consistent oil temperature recovery keeps batch-to-batch frying reliable
• Supplied with baskets and lid — ready to commission without additional cost
• Stainless steel build supports standard hygiene and cleaning regimes
• Compact footprint suits kitchens with limited dedicated frying space
• Single-tank format keeps operation and monitoring straightforward for smaller teams

Installation requires a dedicated electrical supply capable of supporting a 9kW load — this is not a standard plug-in connection, and your electrical installation should be assessed before purchase. At 53kg, the unit needs to be positioned and levelled on a stable, appropriate surface, and that should be factored into your setup planning. As with any open-top fryer, adequate extraction ventilation above the unit is an important operational and safety consideration.

This fryer is well suited to cafés, pub kitchens, school canteens, and smaller restaurant operations with moderate frying demand. If your service volume is higher, or you need continuous frying output across prolonged peak periods, it is worth exploring higher-capacity alternatives before committing to this unit.

If you would like to talk through whether this fryer is the right match for your kitchen and service volumes, our team is happy to help.

The Hobart Ecomax HETPG77FG is a gas-fired solid top range with an integrated oven, built for professional kitchens that need consistent, sustained heat across a wide cooking surface. Unlike open-burner configurations, the solid plate distributes heat in graduated zones — running hotter at the centre and cooling progressively toward the edges — which gives operators a single surface capable of handling searing, sautéing, and gentle simmering simultaneously without relocating pans between heat sources. The gas oven beneath offers 2/1 GN double capacity, adding useful flexibility for batch cooking or holding during service.

In sustained service conditions, solid top ranges tend to prove their worth during the middle of a busy push. The plate holds temperature well once it is up to heat, responding to continuous demand steadily rather than cycling up and down. The piezo ignition system means there is nothing to light manually at the start of service, which matters when a kitchen is moving quickly. At 116kg, this is a substantial unit, and that weight is reflected in the build quality and day-to-day durability.

From a practical operational standpoint, the solid top configuration offers several advantages worth considering:

• Graduated heat zones allow multiple cooking methods across one surface
• Solid plate is considerably easier to clean than open burner grates
• Integrated oven makes full use of the footprint without additional equipment
• Piezo ignition simplifies start-of-service setup under pressure
• Stainless steel construction throughout supports kitchen hygiene standards

Installation requires a gas supply and adequate extraction — an appropriate canopy should be confirmed before ordering. The 700mm width fits comfortably within standard 700-series suite configurations, though the 730mm depth and 116kg weight mean it is worth checking access routes and floor loadings in advance, particularly in older or refurbished premises. This unit is intended for fixed commercial installation only.

The HETPG77FG is well suited to mid-volume operations: restaurants, hotel kitchens, contract catering sites, and similar environments where a dependable all-in-one cooking station is needed. It is less well matched to very high-volume kitchens running continuous service across a large number of covers, where a heavier-duty or wider configuration would be the more practical choice. For smaller or lighter-demand kitchens, a reduced-footprint model may be a better fit.

If you would like to talk through whether this range suits your kitchen layout, existing gas infrastructure, or service volume before placing an order, our team is available to help.

The Hobart Ecomax four-burner gas oven range is a freestanding cooking suite designed for commercial kitchens where consistent, high-output cooking is a daily requirement. It combines four gas burners with a full oven beneath, allowing kitchen teams to run multiple cooking tasks simultaneously from a single, compact unit.

In service, heat response across all four burners is immediate and controllable — a practical advantage when managing dishes at different stages during a busy lunch or dinner service. The oven below operates independently of the hob, so roasting, braising, or holding temperatures can be maintained without disrupting surface cooking. That dual-use capacity is particularly useful in kitchens where space is tight and every piece of equipment needs to carry its weight across the full service period.

From an operational standpoint, the practical advantages include:

• Immediate flame response supports precise temperature control across all four burners
• Independent oven operation means hob and oven can run simultaneously without compromise
• Stainless steel construction throughout supports durability and ease of daily cleaning
• Combined hob and oven in one unit reduces demand on bench and floor space
• Straightforward design keeps day-to-day maintenance manageable for kitchen teams

Installation requires either a natural gas or LPG supply — these are not interchangeable without a conversion, so confirm which you need before ordering. At 94kg, two people and appropriate access will be needed to position the unit safely. Extraction requirements should be assessed against your existing canopy or ventilation system, particularly if this range is being added alongside other cooking equipment. The 700mm-wide footprint suits standard range positions, but it is worth confirming the spatial fit with adjacent kit before committing.

This range is well suited to pubs, bistros, small hotels, and catering operations running a medium-volume structured service. For higher-volume environments — banqueting kitchens, multi-station brigade setups, or operations with sustained all-day covers — a heavier-duty or wider range is likely to be more appropriate. If your service pattern or kitchen layout sits at the edges of that, it is worth a conversation before you buy.

Our team is happy to talk through whether this range is the right fit for your kitchen and how it sits alongside your existing equipment — feel free to get in touch.

The Hobart Ecomax Plus F515W is a hood-type rack dishwasher designed for continuous use in commercial kitchens. It accepts standard 500x500mm racks and is built to sustain the throughput demands that distinguish a genuine commercial machine from a scaled-up domestic unit. Manufactured in Germany, it carries Hobart's well-established reputation for mechanical reliability and consistent wash results across a full service.

In a busy kitchen, the F515W is capable of processing up to 40 racks per hour. Short cycle times keep turnaround tight during peak periods, and the machine delivers a rinse temperature sufficient for effective thermal sanitisation — a standard that hand-washing cannot reliably achieve. The coarse filter system, drain pump, and self-flushing cycle work together to maintain wash water quality throughout service, which has a direct bearing on wash consistency from the first rack to the last.

From an operational standpoint, the key practical advantages include:

• Thermal sanitisation at the rinse stage, supporting food hygiene compliance
• Automatic drain-down and self-flushing to maintain clean wash water during service
• Short cycle options to keep pace with demand at peak periods
• Coarse filter system that reduces manual intervention between cycles
• Stainless steel construction throughout for durability and straightforward cleaning

The F515W is hardwired and available in single or three-phase supply configurations — electrical installation must be completed by a qualified electrician before commissioning. In medium or hard water areas, an external water softener will be required to protect the machine and maintain wash quality; this is a separate supply item and should be included in the installation plan from the outset. At 60kg, positioning the unit will require more than one person, and adequate overhead clearance for the hood to lift fully should be confirmed at the planning stage.

The F515W is well suited to medium-volume operations — restaurants, cafés, staff canteens, and similar settings turning over a steady volume of covers across two or three sittings daily. For lighter-use environments, a smaller undercounter machine may be a more appropriate and cost-effective choice. Kitchens running extended services or very high cover counts should consider a heavier-duty model with greater hourly rack capacity.

If you would like to talk through whether the F515W is the right fit for your service volume or installation setup, our team is glad to help before you make a decision.

The Hobart Ecomax HECMFE10HUWICP is a ten-rack, full-size combination oven designed for professional kitchens that need consistent, flexible cooking across a busy service day. It operates across steam, convection and combination modes, giving kitchen teams the ability to roast, bake, steam and regenerate within a single unit — without switching between pieces of equipment.

In practice, the combination mode allows precise humidity management throughout each cook cycle. That matters most when working with proteins that need moisture retention, or when baking at volume where crust development needs to be consistent across a full load. The multipoint core probe monitors internal food temperature across the cavity, which reduces the margin for error when handling large or uneven batch loads during a high-pressure service period. Over sustained use, the stainless steel construction holds up well to the demands of a commercial environment and supports straightforward daily cleaning.

From an operational standpoint, the Ecomax delivers a number of practical advantages:

• Automatic wash system reduces end-of-service cleaning time and supports hygiene compliance
• Humidity control lets operators tailor cooking conditions to specific menu items
• Multipoint core probe improves batch consistency across large or uneven loads
• Modular feature configuration allows the oven to adapt as menus evolve
• Stainless steel construction withstands heavy daily use and cleans down easily

Installation requires careful advance planning. At 160kg, floor loading and access clearance should be confirmed before delivery is booked. The unit draws a substantial electrical load, so a qualified electrician should assess the existing supply before installation proceeds. Ventilation is essential — either a canopy extraction system or an approved ventless hood solution should be in place. The installation position must also allow full door clearance and practical rack access throughout service.

The ten-rack capacity makes this oven well suited to mid-to-high volume operations: hotel kitchens, busy contract catering sites, large pub kitchens and similar environments where throughput during peak periods is a daily requirement. Smaller operations may find a six-rack alternative a more proportionate fit, while central production or banqueting operations running very high batch volumes may benefit from considering a larger-capacity model.

If you are working through whether this oven suits your volume, your existing electrical supply, or how it would sit alongside your current kitchen layout, the team is glad to work through those details with you before you make a decision.

The Hobart Ecomax HECMFE6HUWICP is a six-rack combination oven accepting full 1/1 GN trays. It operates across steam, convection and combination modes within a single stainless steel cavity, giving kitchen operators direct control over humidity and heat rather than relying on locked presets. A built-in multi-point core probe monitors internal food temperature across multiple positions simultaneously, which is particularly useful when cooking mixed loads or inconsistent batch sizes.

In day-to-day service, the six-rack capacity makes this oven well suited to mid-volume operations running breakfast, lunch and evening covers without the recovery lag that can hold back smaller units. The combination mode handles roasting, regeneration, steaming and baking through one appliance, which reduces the need for separate pieces of equipment and simplifies workflow at busy periods. The automatic wash system is a practical operational asset — it keeps the cavity in the condition required for consistent cooking performance and supports food hygiene compliance without placing additional demands on staff at the end of service.

• Precise humidity control between dry heat and fully saturated steam
• Multi-point core probe removes guesswork from batch cooking and regeneration
• Automatic wash system maintains cavity hygiene with minimal staff input
• Single oven handles roasting, steaming, baking and regeneration across service
• Stainless steel construction built for the demands of a busy commercial kitchen

At 120kg, this oven requires a firm, level surface and adequate clearance at the rear and sides for ventilation. Installation should be carried out by a qualified engineer, and your electrical supply will need to be confirmed as suitable before the unit is ordered. The footprint at 950mm wide by 950mm deep is worth planning for carefully in tighter kitchen layouts.

This oven is a practical choice for hotels, pubs, care homes, schools and contract catering operations running mid-range covers who need genuine cooking flexibility without the complexity of a larger production combi. Lighter-volume operations may find a smaller unit more proportionate, while high-volume production or central kitchen sites may benefit from a model with greater rack capacity.

If you would like to talk through whether this configuration suits your menu, service pattern or kitchen layout, our team is happy to work through it with you before you place an order.

The Hobart Ecomax HEPLG78A is a 700mm wide lava rock gas chargrill built for professional kitchen use. Lava rock cooking works by absorbing heat from the gas burners and radiating it evenly upward, producing the consistent high-surface temperatures and characteristic charred finish that chargrill cooking demands. The unit features two separate cast iron cooking grids — one dedicated to meat and one to fish — which gives kitchens a practical, built-in method of managing allergen separation during service without relying on improvised arrangements.

In a working kitchen environment, lava rock chargrills are valued for their ability to sustain cooking temperatures across a continuous service. The rock bed retains heat effectively, reducing the temperature drop that occurs when cold product is placed on the grill. Cast iron grids hold and distribute heat evenly across the cooking surface, helping to produce consistent results from the first cover to the last rather than only at the start of service.

From an operational standpoint, the dual-grid configuration offers several practical advantages:

• Dedicated meat and fish grids support cleaner allergen management during service
• Cast iron surfaces develop a natural seasoning over time, improving release and reducing sticking
• Lava rock beds are straightforward to replace when required, keeping maintenance uncomplicated
• Stainless steel construction throughout supports cleaning and withstands sustained heavy use
• 700mm footprint integrates cleanly into a standard cooking suite line

As a gas appliance, the unit requires a suitable gas supply connection and must be installed beneath an appropriate extraction canopy in line with current UK gas safety and ventilation regulations. At 98kg, positioning should be planned carefully and any future repositioning factored into the installation layout. Installation must be carried out by a Gas Safe registered engineer. There is no water connection required, and electrical involvement is limited to ignition, which keeps the installation relatively straightforward compared with combination or electric alternatives.

This chargrill is well suited to restaurants, pub kitchens, and hotel operations where chargrilled dishes appear regularly on the menu and service volumes justify a dedicated unit. The 700mm cooking width is a practical choice for mid-volume operations. Sites with higher throughput, or those running chargrill as a primary cooking method across extended service periods, may find a wider or higher-capacity unit better suited to demand. Equally, where chargrill use is occasional rather than central to the menu, a smaller unit may be more proportionate to the need.

If you are planning a cooking suite around this unit, or have questions about gas supply, ventilation, or how it sits alongside other equipment, our team is glad to talk it through before you make a decision.