Hobart

The Hobart Premax AUPSW-10B is a pass-through dishwasher built for professional kitchens that need consistent, reliable warewashing throughput across demanding service periods. Constructed entirely in stainless steel, it sits within Hobart's Premax range and includes an integral water softener — removing the need for a separate softener unit and simplifying installation in medium to hard water areas.

A defining feature of the Premax is Hobart's Permanent-Clean automatic soil removal system. Racks can be loaded directly without pre-rinsing, as the machine manages soil removal within the wash cycle itself. In a working kitchen this is a meaningful operational gain: it reduces the time kitchen porters spend at the sink and cuts both water usage and the labour attached to pre-rinse routines over the course of a full service.

The AUPSW-10B offers two wash modes — Eco for lighter loads and standard soiling, and Intensive for heavily soiled items such as baked-on crockery or greasy cookware. This allows operators to manage running costs sensibly without compromising on wash performance when conditions demand more.

• Permanent-Clean soil removal system eliminates pre-rinsing before loading
• Integral softener supports installation without a separate external unit
• Eco and Intensive wash modes let operators balance efficiency with performance
• Pass-through configuration maintains continuous rack flow during busy service
• Full stainless steel construction throughout, suited to commercial hygiene standards

At 135kg installed, this machine requires confirmed flooring suitability and adequate access for positioning within the warewash area. A mains water connection, drainage, and the correct electrical supply must all be in place prior to installation. Even with the integral softener, it is worth verifying local water quality and supply pressure at the specification stage.

The AUPSW-10B is well matched to mid-to-large volume operations — busy restaurants, hotels, contract catering sites, and staff restaurants where the machine will be running continuously across service. For very high-volume sites processing a large number of racks per hour over extended periods, a rack-conveyor or flight-type machine may be a more appropriate fit. Smaller operations with modest cover numbers may find a hood-type or undercounter machine more proportionate.

If you are working through kitchen layout, utility requirements, or want to sense-check whether this model is the right match for your service volume, the team is happy to work through the details with you.

The Hobart Bonnet BCB1800 is a wide-format natural gas chargrill built for professional kitchens where the grill is central to the menu. Its 1844mm cooking width provides a substantial, continuous cooking surface, and twelve independently controlled burners allow chefs to manage distinct heat zones across the full width — running different proteins, vegetables, or grill items simultaneously without compromising control.

In a demanding service environment, temperature stability and recovery matter as much as raw capacity. The BCB1800 reaches cooking temperature quickly and holds heat consistently when the surface is fully loaded, which is where lesser equipment tends to fall short. During peak covers, a grill that drops temperature under load slows the pass and affects the quality of every plate that follows. At 227kg, this is a unit designed for sustained, high-output use over long service periods rather than light or occasional work.

From an operational standpoint, several practical details are worth noting:

• Twelve independently controlled burners allow flexible heat zoning across the full width
• Cassette-style heat deflectors are removable, making end-of-service cleaning more straightforward
• A three-sided splash guard limits grease spread to surrounding equipment and surfaces
• Stainless steel construction supports hygiene compliance and durability under daily commercial use
• Cleaning brush, grate scraper, and lifting tool included as standard

Installation requires a mains natural gas supply rated to support the full burner load, and a suitable flue or extraction canopy above the cooking surface is essential. The 1844mm footprint means the BCB1800 is intended for large modular kitchen suites or purpose-built cooking lines — it is not suited to compact or galley kitchens where space is constrained. Floor loading should be assessed prior to installation given the unit's weight. A propane configuration is available if a natural gas supply is not present on site.

The BCB1800 is well suited to steakhouses, hotel banqueting kitchens, large gastropubs, and contract catering operations where grill throughput is consistently high and the chargrill is a primary cooking station. Smaller operations with more modest grill requirements would likely be better served by a shorter model with a reduced footprint. For very high-output sites or extended grill menus where even this width may prove limiting, it is worth considering whether a wider configuration or a paired unit arrangement would be more practical.

If you are specifying this unit for a new kitchen suite or working out how it fits into an existing cooking line, the team is glad to talk through the layout and service requirements with you beforehand.

The Hobart Premax AUPRSW-10B is a pass-through dishwasher built for commercial kitchens where consistent throughput, controlled running costs, and protection against limescale damage are genuine operational priorities. It includes drain heat recovery and an integral water softener as standard — two features that directly address the most common long-term concerns in professional warewashing, particularly on sites in medium to hard water areas.

Hobart's Permanent-Clean automatic soil removal system eliminates the need for pre-rinsing before loading, which in a busy service environment saves meaningful time and reduces water consumption across each shift. The machine offers both Eco and Intensive wash programmes, giving kitchen managers the flexibility to run lighter cycles during quieter periods and switch to a more thorough wash when dealing with heavily soiled items from high-volume covers.

The drain heat recovery system reclaims energy from outgoing hot wastewater to pre-heat incoming fresh water, reducing the energy drawn on each cycle. Across a full service week, this contributes to measurably lower utility costs — a consideration worth factoring into total cost of ownership rather than purchase price alone. The integral softener protects internal components and heating elements from scale build-up, which in hard-water regions can otherwise accelerate wear and increase servicing frequency.

• No pre-rinsing required, reducing labour time and water use per cycle
• Drain heat recovery lowers energy consumption across continuous use
• Integral softener protects internal components in hard-water regions
• Eco and Intensive programmes can be matched to soil load
• Pass-through format suits straight-line or corner warewash configurations

At 145kg, the machine should be positioned before surrounding cabinetry is fitted out. Installation requires a dedicated water supply at appropriate pressure, suitable drainage, and a matched electrical connection — it is worth confirming all three are in place early in your kitchen fit-out planning. The pass-through configuration works well where a defined dirty-in and clean-out workflow exists, which is typical in hotel restaurants, staff canteens, contract catering kitchens, and high-volume pub operations. For sites processing significantly higher basket counts per hour, it is worth discussing whether a heavier-duty rack conveyor or flight machine would be a more appropriate fit.

If you would like to talk through whether this machine suits your service volumes, water supply conditions, or kitchen layout, our team is glad to work through the details with you before you make a decision.

The Hobart UXTRC-10A is a heavy-duty twin-chamber utensil washer designed to handle the demanding pot wash requirements of busy commercial kitchens. Unlike a standard rack dishwasher, this machine is built specifically for large, awkward items — pots, pans, cast iron cookware, baking tins, gastronorm trays, and oven racks — the items that cause bottlenecks in most kitchens. The twin configuration means two loads can progress through the wash and rinse stages simultaneously, effectively doubling throughput compared with a single-chamber equivalent.

In a high-volume kitchen environment, the pot wash station is often the point where service pressure builds fastest. The UXTRC-10A is designed to keep pace with that demand. Its twin-chamber layout allows kitchen teams to load one side while the other is mid-cycle, maintaining a continuous workflow rather than waiting on a single machine to complete before reloading. The inclusion of drain and exhaust heat recovery helps reduce the energy cost of sustained operation — the heat generated during the wash and exhaust cycles is recaptured and fed back into the process rather than lost to the kitchen environment.

From an operational standpoint, this machine brings several practical advantages to a busy pot wash area:

• Twin chambers allow continuous loading and washing without inter-cycle waiting
• Exhaust heat recovery reduces energy consumption during sustained use
• Drain heat recovery captures thermal energy from wastewater before it exits the machine
• Suitable for cast iron cookware, large baking trays, racks, and gastronorm containers
• Supplied with base rack, tray support, and one open basket as standard

At 1375mm wide and 945mm deep, and with a machine weight of 320kg, installation planning is important. This is a substantial piece of equipment that requires adequate floor loading, appropriate drainage connections, suitable water supply, and sufficient ventilation provision to manage heat and steam output. Professional installation by a qualified engineer is strongly advised, and the kitchen layout should be assessed in advance to confirm access routes for delivery and positioning.

The UXTRC-10A is best suited to high-output operations — contract catering, large hotels, hospital or education catering facilities, and central production kitchens — where the volume of pots, trays, and utensils passing through the pot wash in a single service period justifies twin-chamber capacity. For smaller operations with lower throughput, a single-chamber utensil washer would likely be the more practical and cost-appropriate choice. For sites with extremely high volumes or multiple shift patterns, it is worth discussing whether additional capacity or a different configuration would serve better.

If you are assessing whether this machine is the right fit for your kitchen — in terms of volume, space, or utilities — our team is happy to work through the detail with you before you commit.

The Hobart A200-B1E is a 20-litre planetary bench mixer designed for sustained, consistent mixing across a wide range of commercial kitchen and bakery applications. Planetary mixing action means the attachment rotates on its own axis while simultaneously orbiting the bowl, producing thorough, even results throughout the batch without dead spots. The unit ships complete with a bowl, flat beater, wire whip, and dough hook, covering the majority of mixing tasks from day one without additional tooling costs.

In regular service, the A200-B1E handles repeated batches reliably. The three-speed gearbox gives operators meaningful control over mixing intensity — useful when moving between delicate aeration work and stiffer dough in the same service. Hobart's commercial motor is built to maintain consistent output across sustained workloads, and the bowl-lift mechanism keeps operation straightforward even under heavy use. The interlocked bowl support adds a practical safety element during operation that is worth noting in busy environments where multiple staff may be using the machine.

From an operational standpoint, the key advantages are:

• Full attachment set included — no additional tooling cost on day one
• Dishwasher-safe accessories reduce end-of-service cleaning time
• Compact footprint suits kitchens where bench space is at a premium
• Integrated timer supports consistent, repeatable batch production
• Three-speed gearbox covers tasks from light whipping through to stiff dough

The A200-B1E is a bench-mounted unit and requires a solid, stable worksurface capable of supporting its substantial weight. It runs on a standard single-phase supply, which makes installation straightforward in most kitchens without specialist electrical provision. Ventilation requirements are minimal, though adequate clearance around the unit is advisable. It is worth confirming overhead clearance before installation, as the bowl-lift mechanism requires usable vertical space above the unit to operate correctly.

This mixer is well suited to bakeries, restaurant pastry sections, hotel kitchens, and contract caterers producing consistent batch volumes at mid-range throughput. For very high-output sites running continuous large-batch production, a higher-capacity floor-standing model may be worth considering. Equally, lower-output kitchens with only occasional mixing requirements may find a smaller-capacity unit more proportionate to their needs.

If you are unsure whether the 20-litre capacity matches your production volumes, or want to talk through how the A200-B1E would work within your current kitchen setup, the team is happy to work through the detail with you before you make a decision.

The Hobart Bonnet BCB1200 is a heavy-duty natural gas chargrill built for kitchens where grilling is a core part of the menu rather than an occasional function. The wide cooking surface — spanning just over 1,100mm — and eight independently controlled burners allow a kitchen to run different proteins and vegetables simultaneously at the temperatures each item requires, without that flexibility coming at the cost of cooking quality.

In a busy service, the ability to zone the grill is a genuine operational advantage. One section can be held at searing temperature for red meat while an adjacent zone runs lower for fish or items that need finishing rather than cooking through. This allows a smaller brigade to manage a wider spread of tickets without the constant risk of overcooking. The thermally efficient heat distribution directs energy into the food rather than dispersing excess heat into the kitchen, which also makes conditions more comfortable for the team working the grill station.

Day-to-day maintenance is made practical by cassette-style heat deflectors that are removable without tools, and the unit comes supplied with a cleaning brush, grate scraper, and lifting tool as standard. The three-sided splash guard helps contain grease and keeps the surrounding area cleaner during service.

• Eight independent burner zones support simultaneous multi-temperature cooking
• Three-sided splash guard reduces grease spread during high-volume service
• Tool-free removable deflector cassettes make end-of-service cleaning straightforward
• Wide cooking surface sustains throughput on high-ticket-volume covers
• Supplied cleaning kit covers day-to-day maintenance without additional procurement

At 170kg, the BCB1200 requires a fixed, level installation position and must be connected to a natural gas supply by a Gas Safe registered engineer. Adequate overhead extraction is essential — a canopy system sized for a high-output gas chargrill should be confirmed before installation. The footprint is substantial, so kitchen layout and service access clearances should be reviewed carefully at the planning stage.

This unit is well suited to à la carte restaurants, steakhouses, hotel kitchens, and similar operations where grilling is consistent and covers are high. For sites where grilling is a secondary or occasional function, a narrower unit would likely be more appropriate. For very high-volume or multi-station operations with sustained peak demand, it is worth discussing whether a larger configuration would better match the workload.

If you would like to talk through whether this model is the right fit for your kitchen layout and service volumes, our team is glad to work through the detail with you.

The Hobart Bonnet 205GB-10 is a high speed commercial steamer designed for kitchens where cooking pace and consistency under pressure matter. Operating on a half GN capacity, it uses an accelerated steaming method to cook ingredients quickly while maintaining the moisture and texture quality that conventional steamers can achieve only at longer cycle times. The result is a steamer that punches above its footprint in a working kitchen environment.

In service, the 205GB-10 is well suited to operations where speed is critical and counter or pass space is limited. Its 18kW output supports rapid heat-up and consistent recovery between batches, which matters during back-to-back covers when a steamer cannot afford to sit cycling. The stainless steel construction holds up well under daily commercial use and is straightforward to keep clean between services.

For kitchen operators, the practical advantages include:

• Fast cycle times that reduce lag between prep and service
• Consistent cooking results across repeated batches
• Compact build suited to tight pass or counter configurations
• Robust stainless steel construction for daily commercial use
• Reliable performance during sustained high-volume service periods

At 69kg and with a footprint of 600mm wide by 700mm deep, the unit requires a stable, level surface and adequate clearance for steam venting. Given the 18kW electrical draw, a dedicated supply and appropriate isolation will be needed — this is not a unit to connect to a standard ring circuit, and installation should be carried out by a qualified electrician familiar with commercial kitchen environments.

The 205GB-10 is best suited to mid-sized operations such as hotel kitchens, contract caterers, and restaurant kitchens where speed and reliability are valued over raw volume capacity. For sites requiring larger GN capacity or multi-level steaming, a higher-capacity model in the range may be worth considering.

If you are unsure whether this model fits your service volume or kitchen layout, our team is happy to talk it through before you commit.