Hobs & Boiling Tops

The Valera CB70B is a two-zone drop-in induction hob designed for integration into commercial kitchen countertops or fabricated suites. It operates on induction technology, meaning heat is generated directly in the base of the pan rather than through an open flame or a conventional electric element. The result is fast, controllable cooking with no residual surface heat once the pan is removed.

In a working kitchen, the practical difference induction makes to daily service is considerable. Response to temperature adjustment is near-immediate, which helps with saucing, reductions, and anything requiring close heat management. There is no warm-up period to speak of, and the cooking surface stays relatively cool to the touch, reducing burn risk for busy pass teams working in close quarters.

Because the surface itself does not get hot in the conventional sense, cleaning between services is straightforward — spills do not bake on in the same way they do on solid tops or gas ranges. This also contributes to a cleaner working environment overall.

• Consistent, repeatable heat across both zones suits batch cooking and simultaneous preparation
• No combustion means no products of combustion — ventilation requirements differ from gas equivalents
• Drop-in format integrates cleanly into tiled or stainless-steel countertop builds
• Energy is directed into the pan rather than lost to the surrounding air, reducing running costs over time
• Compatible with ferrous-based cookware including stainless steel with magnetic base

Installation requires a suitable electrical supply and a countertop cutout to the manufacturer's specified dimensions. Because induction produces no open flame and significantly less ambient heat than gas, extraction requirements are generally lower — though your ventilation setup should still be reviewed against your overall kitchen heat load. The drop-in format assumes an existing fabricated counter or suite; it is not a freestanding unit.

The CB70B suits small to medium operations where counter space is at a premium and precision cooking is important — restaurants, hotel kitchens, and catering operations running tight, efficient service. It is particularly well suited to finishing and sauce work alongside a main cooking line. For higher-volume sites requiring more cooking zones or greater continuous output, there are heavier-duty options worth considering.

If you are unsure whether the CB70B fits your existing counter build or service requirements, we are happy to talk it through before you commit to anything.

The Valera AT25A is a single-zone counter top induction hob designed for commercial kitchen use. Rather than generating heat through a flame or conventional radiant element, it uses electromagnetic induction to transfer energy directly into the pan. The cooking surface itself stays relatively cool during operation, and because energy goes into the cookware rather than the surrounding air, the unit runs efficiently and helps keep ambient kitchen temperatures lower than gas or radiant-electric alternatives. Ferrous-based cookware is required — cast iron and 18/8 stainless steel are both compatible, while aluminium or copper pans without a magnetic base will not work.

In service, the most noticeable quality of induction cooking is the speed and precision of heat adjustment. Output responds almost instantly when the control is turned, giving chefs a level of control that solid-top electric and gas hobs rarely match. The rotary controls are straightforward to operate under service pressure, and the flat ceramic surface is considerably quicker to clean than burner-based equipment — a practical advantage during busy turnarounds between covers.

• Near-instant heat response supports precise temperature control throughout service
• Flat ceramic surface wipes down quickly between service periods
• No open flame helps lower kitchen ambient temperature and may ease ventilation demands
• Energy directed into the pan keeps running costs lower than comparable radiant hobs
• Compact counter top format suits supplementary cooking points without major installation work

As a counter top unit, the AT25A connects to a standard electrical supply and requires no gas connection or fixed extraction, though local ventilation requirements and electrical load should always be confirmed with a qualified electrician before installation. It is a single-zone unit, so kitchens running high volumes of concurrent cooking may find a multi-zone or higher-output induction hob better matched to their throughput demands.

The AT25A is well suited to smaller restaurants, cafés, pub kitchens, and catering operations needing a reliable additional cooking point without the commitment of a full range installation. For higher-volume sites or kitchens where induction needs to carry a greater share of the cooking load, heavier-duty options are available across the range.

If you are weighing up whether this unit fits your kitchen's workflow or want to talk through cookware compatibility before committing, the team is happy to help.

The Hallco MC30L4B is a single-zone induction hob designed for commercial kitchens where counter space is at a premium but reliable heat output is still a daily requirement. It operates through direct inductive heating of compatible cookware, which means energy is transferred efficiently without heating the surrounding surface — a practical advantage in compact or enclosed working areas.

In real kitchen use, this unit suits lower-throughput cooking tasks rather than high-volume continuous service. It handles simmering, sauce work, reheating, and light boiling with consistency, making it a dependable addition to prep areas, satellite stations, or back-of-house support positions. It is not intended to replace a full bank of hobs on a main cooking line, but in the right application it performs reliably through a full service period.

From an operational standpoint, induction brings several practical advantages over gas or radiant electric alternatives:

• Faster response to temperature adjustments, giving better control during service
• Cooler ambient surface temperature reduces heat stress in tight spaces
• Automatic pan detection cuts power when cookware is removed, reducing energy waste
• Touch controls are straightforward to clean and require minimal training
• No open flame means reduced ventilation requirements in many settings

Installation is straightforward — the unit is plug-in and requires a standard single-phase supply, making it practical for temporary setups, event catering, and locations where hard-wired equipment is not an option. It does require induction-compatible cookware throughout; operators switching from gas should check their existing pan inventory before committing.

This hob is well suited to cafés, hotel room service kitchens, staff canteens, catering vans, and prep areas where a compact, self-contained heat source is needed. Operators running higher-volume or multi-zone cooking would be better served by a larger or multi-ring induction unit from our range.

If you are unsure whether this model fits your service volume or existing kitchen setup, we are happy to talk it through before you order.

The Blue Seal Evolution IN512R5-LS is a compact, freestanding twin-zone induction cooktop built for commercial use. It features two independently controlled round induction zones set into a ceramic glass surface, each adjusted via a rotary knob with infinitely variable power settings. The integrated leg stand brings the unit to a practical working height, allowing it to operate as a standalone cooking station without requiring a built-in counter or bench cut-out.

Induction works by transferring heat directly into the pan base rather than heating the surface around it, which gives operators fast response and precise control. In service, that means you can hold a consistent simmer on one zone while bringing a pan to a full rolling boil on the other, with none of the thermal lag you get from gas or conventional electric. When a pan is lifted, automatic detection cuts power to that zone immediately — useful both for safety and for keeping energy consumption in check during a busy service.

From a practical standpoint, the format offers several day-to-day advantages:

• Fast heat response helps reduce turnaround time between courses
• Cool surrounding surface lowers ambient kitchen temperature compared to gas
• Automatic pan detection improves safety and reduces unnecessary energy draw
• Ceramic glass surface is quick to wipe down at the end of service
• Independent zone controls let two pans run at entirely different heat levels simultaneously

Being an induction unit, this cooktop requires ferrous-based cookware — cast iron and most stainless steel pans are compatible, but aluminium and copper pans without an induction base will not work. It runs on a single-phase supply, so it is worth checking your available circuit capacity before installation. The leg stand removes the need for any counter modification, though you should allow adequate clearance around the unit for ventilation and safe operation. The 450mm footprint makes it a practical fit where space is limited.

This model is well suited to small restaurants, cafés, private dining kitchens, and catering operations where two induction zones comfortably cover the required output. It also works well as a supplementary station alongside a main cooking suite — useful for sauce work, finishing, or keeping a prep area self-sufficient. For operations running consistently higher volumes or needing greater simultaneous capacity, a larger multi-zone induction unit would be worth considering. If bench mounting suits your layout better, a countertop variant may be a more appropriate choice.

If you would like to talk through whether this unit fits your kitchen layout and service demands, our team is glad to help you work it out before you make a decision.

The Blue Seal Evolution IN514R3-LS is a 900mm wide, floor-standing, four-zone induction cooktop supplied on an integral leg stand. Each zone operates independently using induction technology, which transfers heat directly to compatible cookware rather than heating the surface itself. This means the ceramic glass remains cool to the touch away from the pan, and power to each zone cuts the moment cookware is lifted away.

In a busy service environment, the responsiveness of induction is a genuine operational advantage. Adjustments happen almost instantly, which matters when a sauce needs pulling back quickly or a pan needs to come off the heat without delay. Because the surface itself stays relatively cool, ambient heat build-up during a long service is noticeably lower than with gas or conventional electric hobs — a practical consideration in compact or enclosed kitchen spaces where working temperatures are already a challenge.

Day-to-day, this unit supports efficient multi-preparation working across all four zones simultaneously:

• Automatic pan detection cuts power the moment cookware is removed, reducing energy use between preparations
• Infinitely variable power controls per zone allow precise, independent temperature management
• The ceramic glass surface wipes down quickly after service with minimal effort
• The leg stand configuration means no separate fabricated base or bench is needed
• Zone status indicators confirm active heating and pan detection at a glance

As a standalone electric unit, the IN514R3-LS requires a three-phase electrical supply. There are no gas or water connections involved. The floor-standing configuration should be installed on a level surface, and adequate clearance for ventilation and access should be confirmed during planning. This is not a drop-in or countertop unit — the leg stand makes it a dedicated floor-standing cooking station.

This cooktop suits restaurants, hotel kitchens, and contract catering operations running multiple simultaneous preparations through service. It is a practical choice for kitchens transitioning away from gas or where surface hygiene and temperature precision are priorities. For very high-volume continuous-service operations, it is worth considering whether a wider configuration or higher combined output would better match throughput demands.

If you want to talk through whether this unit fits your kitchen layout, electrical supply, or service pattern before ordering, the team is glad to help.

The Lincat Silverlink 600 HT6 is a four-plate electric boiling top built for commercial kitchens that need consistent, controllable heat across several dishes at once. Each plate operates independently with a six-position switch, giving operators the range to move between a full rolling boil and a steady simmer without interrupting other plates on the surface.

In sustained day-to-day use the HT6 performs reliably through long lunch and dinner services. The high-output plates bring large volumes of liquid up to temperature without extended wait times, and the heat remains steady enough throughout service that operators are not constantly adjusting output to compensate for fluctuations. That consistency is where the unit earns its place in a working kitchen.

Several features translate directly into practical advantages during service:

• Automatic power reduction activates if a pan is removed or boils dry, protecting the hotplates and extending their working life
• Fully pressed and sealed hob top makes end-of-service cleaning straightforward with minimal debris build-up around plate edges
• Six-position heat control per plate provides genuine flexibility from full boil to gentle simmer
• Independent plate switching avoids unnecessary energy draw during quieter periods of service
• Designed to integrate within the Silverlink 600 suite on a standard 600mm-depth cooking line

As an electric unit the HT6 requires no gas supply or flue connection, which simplifies placement. It will still need adequate electrical supply capacity and appropriate extraction above the cooking surface. In older premises in particular, it is worth confirming the existing circuit can support the load before committing to installation.

The HT6 is well suited to restaurants, pub catering operations, and café kitchens running a full service with several dishes on the go simultaneously. For very high-volume environments such as central production kitchens or large-scale event catering, a heavier-duty or wider format unit may be a more appropriate match. Sites with lighter or more occasional cooking demands may find a two-plate model a more proportionate choice.

If you would like to talk through whether this unit fits your kitchen layout and service requirements, the team is happy to have that conversation.

The Roller Grill PID700 is a dual zone induction hob designed for professional use. It runs two fully independent cooking zones, each with its own digital power control, allowing a cook to manage two separate tasks simultaneously without either zone influencing the other. The unit connects to a standard 13A supply, which removes the need for hardwired electrical installation and gives it genuine flexibility in where it can be used.

In service, the PID700 holds up well during sustained periods of use. The 20-level power control on each zone gives cooks the precision to move between delicate sauce work and rapid boiling without overadjusting. Because induction heats the pan directly rather than the surface beneath it, the response when increasing or reducing power is immediate. Recovery after introducing cold product is prompt, and heat drift when power is reduced is minimal — both qualities that matter during a busy service. The vitro-ceramic glass plate is robust enough for regular commercial use, and the raised front edge provides a practical degree of pan retention.

This hob suits a number of operational settings particularly well:

• Front-of-house theatre cooking where a clean, compact unit is needed
• Supplementary cooking capacity during peak service periods
• Stations where gas is unavailable or not permitted
• Kitchens with limited extraction, as induction produces significantly less ambient heat than gas or radiant electric

The 13A connection is worth considering carefully. It removes the need for hardwiring, but it draws from a single socket circuit — so it is worth checking the electrical load in your kitchen before committing. The unit is light and compact enough to be repositioned between services, which gives it a flexibility fixed range equipment cannot match. For kitchens running continuous high-output cooking across multiple zones, a heavier-duty configuration may be more appropriate.

If you are unsure whether the PID700 fits your kitchen's electrical setup or want to compare it against other induction options, the team is happy to work through that with you.

The Blue Seal Evolution E514S-LS is a 600mm wide, four-zone electric cooktop supplied on a fixed leg stand, positioning the unit at working counter height without requiring an oven base beneath it. It belongs to Blue Seal's Evolution series, a range that has been consistently used in professional kitchens across the UK and Australia over many years. Each zone uses a cast iron hotplate element controlled by an individual four-position heat switch, with a dedicated indicator light confirming when that zone is live.

Cast iron elements are a practical choice for sustained commercial use. They distribute heat evenly across the plate surface, which accommodates pots and pans of different base sizes and weights without creating hot spots. In a busy service period, the ability to run four zones independently at different temperatures is straightforward but genuinely useful — one zone can hold a sauce while another drives a full rolling boil. Built-in thermal protection within each element helps guard against overheating during long shifts, reducing wear over time.

From a day-to-day operational standpoint, the unit offers several practical advantages:

• Four independent zones allow concurrent cooking at different heat levels
• Cast iron plates handle heavy pans and sustained high-heat use reliably
• Indicator lights reduce the risk of zones being left on between services
• Stainless steel body and vitreous enamelled panel are straightforward to clean down
• Leg stand format removes the need for a compatible oven base or bench mounting

Because the unit stands independently on its own legs, placement is relatively uncomplicated. Being electric, there are no gas lines or flue connections to consider, though it will require a suitable electrical supply and should be positioned within a kitchen that has adequate general ventilation. The 600mm footprint sits comfortably within a standard 600-series equipment line, so it will align with most kitchen layouts already built around that format.

This model is well suited to smaller commercial kitchens, café kitchens, and secondary or satellite cooking stations where a compact, self-contained electric hob is needed without a full range beneath it. Operators running higher service volumes or needing more cooking zones should consider a wider or higher-output model from the range.

If you would like to talk through whether this configuration is the right fit for your kitchen layout and service patterns, our team is available to help you work through the options.

The Lincat IH3 is a single-zone induction hob designed for commercial use. Rather than heating a surface, induction transfers energy directly to the base of the pan, which means faster response, more precise power adjustment, and noticeably less residual heat building up around the cooking point — a practical consideration in a busy kitchen where ambient temperature already runs high.

In service, the IH3 performs well as a standalone cooking point where output is needed on demand. The boost function delivers full power when required, which is useful during peak covers when recovery speed matters. Once the burst is complete, the unit returns automatically to a pre-set power level, keeping the cook in control without manual adjustment. Pan detection cuts power when no suitable cookware is on the surface, reducing unnecessary energy draw and providing a basic layer of operational safety.

From a day-to-day operational standpoint, the IH3 offers several advantages worth noting:

• Induction keeps ambient kitchen temperature lower than equivalent gas output
• Ceramic glass surface wipes down quickly between services
• Plug-in format allows repositioning as workflow demands change
• Built-in overheat protection and cooling fan support sustained use through service
• No fixed installation required — suitable for front-of-house or action station use

Because it requires no fixed electrical installation, the IH3 can be moved between stations or deployed for events without advance planning. The filter in the base should be cleaned regularly to maintain airflow and protect the internal components over the longer term.

The IH3 is well suited to smaller kitchens, cafés, event caterers, and front-of-house cooking theatre. It also works well as a supplementary cooking point during peak periods in larger operations. For kitchens requiring multiple induction zones or consistently high sustained throughput, a multi-zone or higher-rated unit is likely a better fit.

If you are weighing up whether a single-zone unit will handle your service demands, or whether your existing cookware is induction-compatible, we are glad to talk it through before you place an order.

The Blue Seal Evolution IN514R5-LS is a 900mm four-zone induction cooktop supplied on a fabricated leg stand, forming a self-contained cooking station ready to slot into an existing kitchen line or operate as a standalone section. Induction cooking generates heat directly within the base of compatible cookware rather than radiating it upward from a surface element or gas burner, which gives operators considerably faster response times and more precise temperature control than conventional gas or ceramic hobs.

During service, this responsiveness makes a practical difference. Each zone reacts almost immediately to power adjustments, allowing chefs to move from a hard sear to a gentle simmer without waiting for the cooking surface to recover. Because the heat is generated in the pan itself, the ceramic glass surface around the active cooking zone remains relatively cool, which means food residue is far less likely to burn on. Automatic pan detection cuts power to a zone the moment cookware is removed — a useful safety behaviour when attention is stretched across a busy pass.

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

• Fast, independent power adjustment across all four zones simultaneously
• Lower ambient heat output than gas or radiant electric, which can ease ventilation load
• Flat ceramic glass surface cleans quickly at the end of service with no burner components to disassemble
• Automatic pan detection reduces energy waste and improves safety during busy periods
• Leg stand included, removing the need for a separate equipment stand or fabricated base

This unit requires a three-phase electrical supply — it is not suitable for standard single-phase connections, and your available electrical capacity should be confirmed with a qualified electrician before ordering. The leg stand simplifies positioning and keeps costs down, but floor clearance and access within your kitchen layout should be checked ahead of installation. Induction also requires cookware with a ferrous base; most stainless steel and cast iron pans are compatible, but aluminium or copper pans without an induction-ready base will not work. If your kitchen is transitioning from gas, this is worth planning for in advance.

This cooktop is well suited to restaurants, hotel kitchens, and staff catering operations running moderate to high service volumes where heat precision, kitchen cleanliness, and speed of service matter. It works as part of a fabricated cooking suite or as an independent section. For sites with very high simultaneous cover counts or extended service periods, it is worth considering whether additional cooking zones would better match throughput demands.

If you'd like to talk through whether induction suits your kitchen setup, or have questions about the electrical requirements and cookware compatibility, the team is glad to help you think it through before you commit.

The Blue Seal Evolution E516S-CB is a 900mm wide electric cooktop with six cast iron hotplate zones, mounted on an enclosed cabinet base. It is designed for professional kitchens that need reliable, independently controllable heat across multiple cooking positions throughout a full service. The cabinet base provides enclosed under-counter storage and keeps the installation self-contained, removing the need for a separate stand or support structure.

Cast iron elements are a practical choice for sustained commercial use. They hold heat well across the cooking surface, recover dependably between pan changes, and handle the continuous workload typical of restaurant, pub kitchen, and contract catering environments. Each zone is controlled individually via a six-position switch — straightforward and tactile during a busy service — and individual indicator lights confirm at a glance which zones are active. There is no complicated programming involved, which suits kitchens where chefs need to stay focused on the pass rather than the equipment.

From an operational standpoint, the main advantages of this unit are:

• Six independently controlled zones allow simultaneous preparation across multiple dishes
• Cast iron elements deliver stable, even heat that suits pans of varying weights and base types
• Thermal protection on each element guards against overheating and supports long service life
• Vitreous enamelled panel and stainless steel exterior clean down quickly during and after service
• Cabinet base keeps the footprint tidy without requiring additional furniture

Installation requires a suitable electrical supply — three-phase or single-phase depending on site configuration — and this should be confirmed with a qualified electrician before purchase. The 900mm width sits comfortably within a standard commercial cooking suite, but clearances for ventilation and safe operation should be checked against your specific kitchen layout. Adequate overhead extraction is a practical prerequisite, as it is with any high-output cooking position.

This cooktop is well suited to restaurants, cafés, contract kitchens, and similar operations where electric cooking is preferred or where gas is not available. It handles moderate to high service volumes reliably. Sites running exceptionally high continuous throughput across all six zones for extended periods may find a heavier-duty unit better matched to their demands — it is worth discussing your service pattern before committing.

If you would like to talk through whether this unit is the right fit for your kitchen's layout, power supply, or service volume, the team is glad to help you work through it.

The Valera CB35A is a single-zone induction hob designed to be built flush into a counter or servery surface. It arrives pre-wired to its control panel, which simplifies installation and keeps the counter profile clean. As an induction unit, heat is generated directly within compatible cookware rather than at the surface itself — a distinction with practical consequences for both speed and day-to-day kitchen safety.

In a commercial setting, units of this type are commonly used at countertop cooking stations, pass-through service points, and front-of-house live cooking displays where controlling ambient heat matters. The rotary controls respond near-instantly, allowing operators to adjust output quickly during service without the lag associated with radiant or solid-top electric hobs. Recovery between cooking tasks is fast, which suits operations running continuous service rather than batch cooking.

From an operational standpoint, the CB35A offers several practical advantages:

• The ceramic surface stays relatively cool to the touch, reducing burn risk for staff working nearby
• No open flame or exposed element means less residual heat build-up in enclosed spaces
• The flat surface wipes down quickly between covers during a busy service
• Energy is directed into the pan rather than the surrounding air, reducing the heat load on the kitchen
• Compatible with ferrous cookware including stainless steel, cast iron, and induction-rated pans

Because this unit drops into a counter, installation requires a suitable cut-out in the surface and access beneath for wiring. It is not a standalone portable unit. The counter material and depth must accommodate the housing, and the electrical supply should be confirmed with your installer before ordering. It is also worth checking that your existing cookware is induction-compatible — aluminium and copper pans without a ferrous base will not function with this unit.

The CB35A is well suited to smaller operations: cafés, delis, small restaurant kitchens, and hospitality settings where a single controlled cooking zone is needed at a fixed position. It is a light-duty unit and is not intended for the continuous high-volume throughput demanded by a large à la carte kitchen. Sites requiring multiple cooking zones or greater sustained output would be better served by a heavier-duty multi-zone alternative.

If you're weighing up whether this unit fits your counter setup or service pattern, the team is happy to talk through the details before you commit.

The Blue Seal Evolution IN511R5-B is a single-zone induction cooktop designed for bench mounting in professional kitchen environments. It provides one focused, high-output cooking position where precision and speed matter — suitable as a standalone station or as part of a wider cooking line where induction is preferred over gas or conventional electric.

Induction delivers heat directly to the pan rather than to the surrounding surface, which means faster response when adjusting temperature and a cooler working environment around the cooking zone. During busy service periods this responsiveness supports consistent output and gives chefs better control over delicate or time-sensitive dishes. Automatic pan detection cuts power when a pan is removed, reducing energy waste and eliminating the risk of leaving the zone active unintentionally during a rush.

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

• Smooth ceramic glass surface wipes down quickly between covers, supporting hygiene standards
• Infinitely variable power control via a single knob allows precise heat adjustment without complex settings
• Indicator lights confirm zone activity and flag pan detection issues, reducing guesswork during service
• No open flame and lower ambient heat output compared to gas improves comfort in compact spaces

As a bench model, the IN511R5-B requires a stable worksurface and access to an appropriate electrical supply. Induction equipment draws significant power, so confirming your site's electrical capacity and supply configuration before installation is important — this is not a unit for a standard domestic socket. Adequate clearance should be observed in line with the manufacturer's installation guidance.

This unit is well suited to smaller operations — cafés, hotel servery kitchens, grab-and-go counters, or as a supplementary station in a larger kitchen where one dedicated induction position is needed. It is not intended as the primary cooking appliance for high-volume main-course production. Sites requiring multiple zones or greater throughput from a single footprint may find a wider multi-zone induction model more appropriate.

If you are weighing up whether a single-zone unit fits your workflow, or have questions about your site's electrical supply, our team is glad to talk it through before you make a decision.

The Blue Seal Evolution E514S-CB is a 600mm four-zone electric cooktop mounted on a closed cabinet base, making it a self-contained, floor-standing unit. Each cooking zone uses a cast iron hotplate element controlled by a four-position heat switch, with an individual power indicator light confirming element status. The exterior is heavy-duty stainless steel with a vitreous enamelled control panel, both chosen for their resilience in day-to-day commercial use.

Cast iron elements are well suited to cooking tasks that benefit from steady, retained heat rather than rapid response — stocks, sauces, slow braises, and held preparations where consistent temperature matters more than instant adjustment. Once at working temperature, the elements hold heat reliably across the cooking zone, which helps maintain output during sustained service periods. The thermal protection built into each element adds a practical layer of reliability during long shifts.

From an operational standpoint, this cooktop offers a straightforward set of day-to-day advantages:

• Even heat distribution across cast iron zones reduces hot spots under pans
• Simple four-position controls keep heat management accessible for all kitchen staff
• Individual indicator lights let staff confirm element status without guesswork
• Cabinet base provides useful undercounter storage within the same floor footprint
• Stainless steel and enamelled surfaces clean down efficiently after service

The unit requires a suitable electrical supply — your installer or electrician should confirm the correct circuit before fitting. The 600mm footprint is practical for medium-sized kitchen lines where space is managed carefully, though it is worth accounting for weight and access when positioning the unit, particularly in tighter layouts. It is a floor-standing installation only and is not designed for bench-top use.

This cooktop suits cafés, small to mid-sized restaurants, hotel kitchens, and contract catering operations where a reliable, low-maintenance electric cooking surface is the priority. It is not the highest-output option available, and operations with very high throughput demands or where fast element recovery is essential may find a heavier-duty model more appropriate to their needs.

If you would like to talk through whether this unit fits your kitchen setup and service volume, our team is glad to help before you place an order.

The Blue Seal Evolution IN512R3-LS is a compact twin-zone induction cooktop mounted on a leg stand, intended for commercial kitchens where bench space is tight or a freestanding supplementary cooking position is needed. Rather than heating through a flame or radiant element, induction generates heat directly within the pan itself, which means the cooking surface responds quickly to power changes and the area surrounding the pan stays relatively cool during service.

In practice, induction suits tasks that benefit from precise, controllable heat — sauce work, reductions, finishing, and holding. Each of the two zones has its own infinitely variable control, allowing two separate cooking tasks to run independently at the same time. Automatic pan detection cuts the field when a pan is lifted, so there is no energy draw from an unattended active zone and no risk of a live surface going unnoticed during a busy service.

Key operational advantages of this unit include:

• Rapid response to power adjustments, useful for delicate saucing and reduction work
• Cool surface around the active zone reduces burn risk during service
• Automatic pan detection eliminates energy waste when zones are unattended
• Leg stand configuration frees bench space and suits pass or satellite cooking positions
• Smooth ceramic glass surface cleans down quickly at the end of service

The unit runs on a single-phase electrical supply. Because there is no combustion involved, ventilation requirements can be simpler than gas, though extraction above the cooking position remains advisable. The 450mm footprint is genuinely narrow, which helps in tight layouts, but it is worth confirming that your electrical supply is adequate and that the floor beneath will support the unit safely.

This cooktop is well suited to smaller restaurants, cafés, hotel kitchens, and similar operations that need a reliable induction position for sauce work or finishing alongside a main cooking suite. It is not designed to carry the full cooking load of a high-volume operation. Where more zones or higher throughput are needed, there are larger induction options in the range worth considering.

If you would like to talk through whether this fits your layout, power supply, or service pattern, the team is glad to help before you make a decision.

The Imperial CIHPA-4-24 is a four ring gas hotplate designed for continuous use in professional kitchen environments. Each burner uses Imperial's PyroCentric design, which produces two concentric rings of flame to spread heat more evenly across the base of the pan — a practical advantage when different pan sizes are in use simultaneously across the same appliance during a busy service.

In day-to-day kitchen use, the dual-ring burner heads reduce the need to reposition pans to find an even heat source, and the smooth, unobstructed grate layout allows pots to be moved between rings without lifting. The low simmer setting is genuinely useful during service, allowing sauces and stocks to be held at temperature alongside high-heat cooking on adjacent rings, without the scorching risk that comes with keeping gas too high.

The unit is built with the demands of daily kitchen use in mind:

• PyroCentric dual-ring burner heads distribute heat evenly across varying pan sizes
• Cast iron burner heads are removable and resistant to clogging
• Grates lift off in sections for straightforward cleaning after service
• Anti-clogging shield protects pilots from grease and debris build-up
• Stainless steel construction with welded seams and no exposed screws reduces maintenance points

This is a gas appliance and must be installed and connected by a Gas Safe registered engineer. Heavy-duty stainless steel legs with adjustable feet allow levelling on uneven floors, and the landing ledge provides useful additional working surface alongside the cooking area. Before installation, operators should confirm available gas supply capacity and floor space, particularly where this unit will sit within an existing battery of cooking equipment.

The CIHPA-4-24 is well suited to restaurants, pub kitchens, and catering operations running moderate to high covers where reliable, consistent gas output across four rings is needed throughout service. For sites with greater throughput demands or higher ring counts required, heavier-duty options are available within the range.

If you'd like guidance on whether this hotplate is the right fit for your gas supply setup and service volume, the team is happy to talk it through before you commit.

The Roller Grill PIC25 is a single-zone induction hob built around precision temperature control, with a particular focus on chocolate, caramel, sugar work, and delicate sauce preparation. Where a general-purpose induction hob offers broad power increments, the PIC25 includes three dedicated chocolate settings calibrated within a very close temperature band — the kind of consistency that working with chocolate demands. Beyond those settings, a 20-level digital power controller covers a wider range of cooking tasks, and a built-in digital timer supports timed processes and reduces the need for close supervision.

In practice, the unit delivers responsive, even heat across the induction zone and is rated for extended continuous service without thermal cutout — useful during long prep sessions or sustained service periods. The raised induction surface allows pans to be worked and stirred freely without losing contact with the heat field. The toughened vitro-ceramic glass plate is robust enough for daily professional use and cleans down quickly between tasks.

Key practical advantages include:

• Three close-calibrated chocolate settings for repeatable, precise temperature control
• 20-level digital power control for broader cooking tasks beyond confectionery
• Digital timer to support timed processes and reduce hands-on supervision
• Plug-and-use operation from a standard 13-amp socket — no electrical installation required
• Smooth glass surface that cleans quickly between uses

Because the PIC25 runs from a standard 13-amp socket, it can be placed on a counter, pass, or front-of-house station without any fixed electrical work, and it is light enough to be moved between stations as needed. It is worth noting that this is a single-zone unit — kitchens requiring simultaneous multi-pan induction capacity would be better served by a multi-zone model.

The PIC25 is well suited to patisserie sections, dedicated chocolate workstations, and front-of-house theatre cooking where controlled, visible temperature management matters. It also works reliably as a supplementary hob for sauce work or holding preparations at a stable temperature during service. For operations with heavier or continuous induction demands across multiple pans, a higher-output model from the range may be worth considering.

If you would like to talk through whether the PIC25 fits your specific application before placing an order, the team is happy to help.

The Valera AB20A is a single-zone induction hob designed to be built flush into a fabricated counter or servery unit. It arrives pre-wired to its control panel, which keeps the installation straightforward and leaves the finished counter surface clean and uncluttered — a practical consideration where hygiene and presentation both matter.

Induction works by generating heat directly within the base of the pan rather than at the cooking surface itself. In practice, this means faster heat-up than a conventional hob, more immediate response when you adjust the controls, and a surface that stays relatively cool during use and doesn't retain dangerous residual heat once the pan is lifted. The rotary controls are easy to operate under service pressure, and the flat ceramic surface — no burners, no elements, no crevices — wipes down quickly at the end of a shift.

For the right operation, the AB20A offers some clear day-to-day advantages:

• Near-instant heat response supports precise temperature control throughout service
• Cool cooking surface reduces burn risk and contributes to safer working conditions
• Smooth flat surface cleans quickly, helping maintain hygiene standards between covers
• Drop-in format integrates neatly into counter fabrications without disrupting the work surface line
• Compatible with ferrous-base cookware including standard commercial stainless steel pans

As a drop-in unit, the AB20A needs to be factored into counter fabrication — or a suitable retrofit cut-out — from the outset. It is a fixed installation rather than a portable appliance. Counter material and thickness should be confirmed as appropriate before ordering, and access to the correct electrical supply will be needed at the point of installation. These are straightforward requirements, but worth planning ahead.

This is a light-duty unit, and it performs best when used as such. It is well suited to cafés, small restaurants, grab-and-go counters, and hospitality servery environments where a single reliable induction zone is needed without the sustained throughput demands of continuous high-volume service. Operations running heavily loaded shifts across multiple cooking zones would be better served by a heavier-duty induction unit from our range.

If you'd like to talk through whether the AB20A fits your counter layout or service pattern, we're happy to help before you place an order.

The Lincat HT7 is a four-plate electric boiling top from the Silverlink 600 range. It is designed to function either as a standalone unit or as part of a modular Silverlink suite, giving operators independently controlled heat across four hotplates without the need for a gas supply or pilot light management. Each plate is governed by a six-position switch, allowing a full range from sustained high heat for rapid boiling down to a lower setting suitable for sauces or holding.

In a working kitchen, the HT7 holds up reliably through sustained service periods. Running all four plates simultaneously at different heat levels is practical when several cooking tasks are progressing at once. An automatic power reduction feature activates when a pan is lifted or runs dry, which offers a useful safeguard during busy service when pans are moved frequently between positions.

From a day-to-day operational standpoint, the HT7 offers several practical advantages:

• Sealed, pressed hob top simplifies cleaning and reduces grease traps
• Independent six-position controls allow different heat levels across all four plates at once
• Automatic power reduction protects plates when pans are removed or run dry
• 600mm depth integrates neatly into a Silverlink modular suite
• Electric operation removes dependency on a gas supply at the cooking position

Installation is generally more straightforward than gas equipment, but the unit draws a significant electrical load. A qualified electrician should confirm supply suitability before ordering, as it is unlikely to run from a standard single-phase socket. The unit should be positioned on a stable, level surface with adequate clearance above. Boiling tops generate considerable steam during service, so extraction and ventilation should be assessed at the planning stage.

The HT7 is well suited to smaller restaurants, cafés, pub kitchens, and staff canteens where a dependable multi-plate boiling top is needed without the complexity of a full gas range. It is a practical choice where gas is unavailable or not preferred at the cooking position. Sites running very high volumes with all four plates in continuous use throughout the day may find that a heavier-duty unit better matches their throughput requirements.

If you would like to talk through whether the HT7 fits your setup before committing, our team is happy to help you work through it.

The Blue Seal Evolution IN511F-LS is a single-zone, full-area induction cooktop mounted on a leg stand, giving operators a self-contained freestanding induction cooking position. The ceramic glass surface delivers induction heat across the full zone area, with automatic pan detection that cuts power when compatible cookware is removed. A single large rotary knob provides infinitely variable power control, keeping operation uncomplicated during a busy service.

Induction performs well in commercial kitchens where close temperature control and fast heat response are priorities. There is no lag between adjustment and result, which is particularly useful for sauce work, reductions, and any cooking that demands precise heat management. Because the surface itself does not heat significantly outside the contact area of the pan, it is easier to clean between covers and reduces the risk of contact burns during service. Recovery between uses is near-instant, which supports continuous output across a shift.

Practical advantages for kitchen operators include:

• Immediate heat response supports precise control during service
• Automatic pan detection reduces energy draw when the zone is unoccupied
• Ceramic glass surface wipes clean quickly between covers
• Leg stand provides a freestanding position without bench fabrication
• Infinitely variable rotary control gives chefs flexibility across the full power range

The unit runs on an electrical supply, so it is worth confirming your kitchen's available circuit capacity and connection specification before ordering. The leg stand adds a floor footprint that needs to be accounted for in your layout planning — access around the unit for cleaning should also be considered. This is a single-zone unit, which makes it well suited to a dedicated induction position rather than replacing a multi-zone cooking suite.

The IN511F-LS works well in small to medium commercial kitchens, private dining operations, pop-up or event catering setups, and as a supplementary cooking position within a larger kitchen. Operators who need multiple induction zones or greater combined output may find a multi-zone or higher-capacity model more appropriate for their volume.

If you are working out whether this unit fits your kitchen's power supply, layout, or service demands, the team is glad to talk through the detail with you before you order.

The Blue Seal Evolution IN512R5-B is a bench-mounted dual-zone induction cooktop from Blue Seal's Evolution Series. It features two independent round induction zones on a ceramic glass surface, each with its own continuously variable control knob. The compact 450mm footprint makes it a practical option where bench space is limited — tight line configurations, pass setups, or supplementary cooking positions within a larger kitchen.

Induction suits any kitchen where precision and responsiveness matter more than raw heat output. Each zone reacts almost immediately to power adjustments, which is useful during service when a chef needs to pull back from full heat quickly — for delicate sauces, reductions, or anything where a gas burner would overshoot. The automatic pan detection feature cuts each zone the moment a pan is removed, reducing unnecessary energy draw and removing one variable from a busy service environment.

From a day-to-day operational standpoint, the unit offers several practical advantages:

• Flat ceramic glass surface wipes clean quickly between and after service
• No open flame means a cooler ambient temperature around the cooking position
• Instant power response supports consistency across covers
• Independent zone controls allow two tasks to run simultaneously at different settings
• Pan detection reduces the risk of zones being left active unintentionally

Installation is relatively uncomplicated — the unit is bench-mounted and requires a suitable electrical supply. The important practical consideration for any site moving from gas or conventional electric is cookware compatibility: induction only works with ferrous-based pans, so an audit of existing pan stock before purchasing is worth doing. Ventilation requirements are lower than for gas, though maintaining extraction above a working line remains sensible regardless of cooking method.

This model is well suited to smaller operations — cafés, small restaurants, dark kitchens, or as a controlled supplementary cooking position in a larger kitchen. Sites running continuous heavy throughput across multiple zones over a long service may find a higher-output or multi-zone model more appropriate for their volume.

If you'd like to talk through whether this unit fits your workflow and existing kit, the team is happy to help before you make a decision.

The Blue Seal Evolution IN514F-B is a 900mm bench-mounted induction cooktop carrying four independent full-area cooking zones across a single ceramic glass surface. Rather than heating the surface itself, induction transfers energy directly to the cookware through electromagnetic induction — meaning the glass remains relatively cool during service and only the pan and its contents heat up. Each zone is controlled by its own rotary knob with stepless power adjustment, giving the cook immediate, fine-grained control without the lag you get from gas or conventional radiant hobs.

In a working kitchen environment, that responsiveness is a genuine operational advantage. Induction reacts to power changes almost instantly, which supports accurate temperature management through a busy service and reduces the risk of scorching or over-reduction when the section is under pressure. The automatic pan detection function cuts power to a zone when cookware is lifted away, which limits unnecessary energy draw and keeps surface temperatures lower between covers.

• Instant power response supports precise control during peak service periods
• Cool ceramic surface reduces burn risk and speeds up between-service cleaning
• Automatic pan detection limits energy draw when zones are unoccupied
• Stepless rotary control on each zone allows fine adjustment without compromise
• Flat glass surface wipes clean quickly with no burner components to remove

As a bench model, the IN514F-B needs a stable, heat-rated countertop and a suitable electrical supply. Induction equipment at this output level draws significant amperage, so it is worth confirming your electrical infrastructure with a qualified electrician before committing to installation. The unit will not work with non-ferrous cookware — aluminium and copper pans are incompatible — so existing pan stocks should be checked for induction suitability before purchase.

This cooktop is well suited to restaurant kitchens, hotel operations, and contract catering environments where a controllable, low-ambient-heat cooking line is a priority and induction-compatible cookware is already in place. It performs particularly well where reducing radiant heat and simplifying cleaning between services matters operationally. For sites needing greater output or a larger cooking footprint, heavier-duty configurations are available within the range.

If you want to talk through whether this unit fits your service volumes, electrical setup, or existing cookware, the team is glad to work through the details with you before you order.

The Lincat OE8011 is a six-plate electric boiling top from the Opus range — a line that has earned a consistent reputation in UK commercial kitchens for everyday reliability and straightforward, sustained-use durability. Each of the six plates is independently controlled, which allows chefs to run stocks, sauces, blanching water, and holding pans simultaneously at different heat settings without one plate affecting another.

In a busy service environment that kind of independence is genuinely useful. Kitchens moving quickly between tasks need a hob surface that holds different temperatures reliably and responds promptly when adjustments are made. The Opus plates do this without fuss, which supports the temperature discipline that consistent service demands. The fully sealed hob surface is worth noting as a practical detail — it prevents spillages from working down beneath the plates, reducing both end-of-service cleaning time and the likelihood of longer-term maintenance issues developing from accumulated residue.

From an operational standpoint, the key advantages are:

• Six independently controlled plates for simultaneous cooking at varied temperatures
• Sealed hob surface limits spillage ingress and simplifies cleaning after service
• Electric operation removes the need for a gas supply or gas safety compliance on this appliance
• Opus range construction is suited to sustained daily use across long service periods
• Straightforward heat selection supports consistent, repeatable results across the brigade

As an electric unit, the OE8011 requires a dedicated electrical supply and appropriate circuit protection — it is not a standard 13-amp plug-in appliance. Before ordering, it is worth having a qualified electrician confirm your kitchen's available capacity, particularly where the distribution board is already under significant load.

This unit is well suited to mid-sized and larger operations — restaurants, hotels, staff canteens, and contract catering kitchens — where a full six-plate surface will see regular use across service. Smaller kitchens running lighter volumes may find a four-plate unit more proportionate to their throughput. At the other end, very high-volume sites running extended back-to-back services may be better served by a heavier-duty alternative.

If you want to talk through whether the OE8011 is the right fit for your kitchen's layout and service pattern, the team is happy to work through it with you before you commit.

The Blue Seal E512S-B is a compact two-zone electric cooktop designed for bench mounting. Each zone uses a cast iron sealed hotplate element controlled by a two-position heat switch, keeping operation simple and reducing the likelihood of staff error during a busy service. The stainless steel exterior and vitreous enamelled control panel are practical choices for a commercial setting — both handle daily contact well and clean down without difficulty at the end of a shift.

In a working kitchen, this unit sits comfortably where a full multi-burner range would be disproportionate to the task. It performs reliably for saucing, warming, and light cooking duties. Cast iron elements retain heat well once at temperature, which suits steady, controlled cooking. That said, recovery between uses is gradual rather than rapid, so if both zones need to be running at full output continuously throughout a long service, it is worth considering whether a higher-rated unit would be a better fit.

The practical advantages of this model come down to a few key points:

• Compact 300mm footprint fits into prep areas, serveries, and secondary stations where space is limited
• Sealed hotplate construction keeps food debris on the surface rather than inside the unit, simplifying end-of-day cleaning
• Individual power indicator lights let staff confirm zone status at a glance during service
• Thermal protection on each element helps guard against damage from dry operation or pan misuse
• Adjustable stainless steel legs allow the unit to sit level on surfaces that are not perfectly flat

Installation is straightforward — this is a bench-mounted unit requiring only a suitable electrical supply. No gas or water connections are involved. It should be placed on a stable, heat-resistant surface with adequate clearance as specified by the manufacturer. For sites with specific voltage constraints or unusual electrical configurations, it is worth confirming supply compatibility before ordering.

This model is well suited to smaller operations: cafés, snack bars, staff canteens, or any kitchen that needs a reliable secondary cooking station rather than a primary hob setup. It is not designed to carry the full cooking load of a high-throughput restaurant service. For operations with greater output demands, a larger multi-zone unit or a higher-rated model would be more appropriate.

If you would like to talk through whether this unit is the right fit for your kitchen layout and service requirements, the team is glad to help before you make a decision.

The Lincat Silverlink 600 HT3 is a two-plate electric boiling top built for commercial countertop use. It sits within the well-established Silverlink 600 range, which is built around a consistent 600mm depth footprint designed to integrate cleanly into modular suite configurations. Each plate is controlled independently via a six-position switch, giving a straightforward choice between full power and simmer without unnecessary complexity.

In a working kitchen, the HT3 holds up reliably through sustained service periods. A practical design detail worth noting is the automatic power reduction that activates if a pan is removed or the plate runs dry — a passive safeguard that reduces hotplate wear and limits the risk of damage during a busy service. For kitchens running continuous sauce work, stock reduction, or liquid holding across a long shift, that kind of protection has genuine day-to-day value.

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

• Fully pressed and sealed hob tops make cleaning straightforward and prevent debris working into joints
• Independent plate controls allow different heat levels to run simultaneously
• Auto power reduction reduces surface wear during high-turnover service
• Compact countertop footprint suits kitchens where floor space is limited
• Electric operation removes the need for a gas supply at the cooking position

Installation is relatively straightforward, though it is worth confirming your available electrical supply before ordering. The unit requires a dedicated circuit, and your electrician should verify that your kitchen's existing capacity can accommodate it comfortably. The Silverlink 600 format also means the HT3 can sit alongside other units in the same range if a modular suite arrangement is planned.

The HT3 is well suited to smaller commercial kitchens, café operations, pub catering, and any site needing a reliable countertop boiling option without the footprint of a full range. It works well as the primary boiling top in lower-volume operations, or as a supplementary electric cooking position alongside other equipment. For sites with significantly higher throughput, a larger-format or heavier-duty alternative is likely a more appropriate fit.

If you are weighing up whether the HT3 matches your service volume or fits your existing kitchen layout, we are happy to talk it through before you commit.

The Roller Grill PID30 is a countertop induction hob with two independently controlled cooking zones. Each zone operates entirely separately, so one can hold a sauce at a steady simmer while the other runs at full power — a practical arrangement for smaller operations where a single piece of equipment needs to cover more than one task at a time. Heat is managed through a 20-level digital power selector with an integrated timer, which supports consistent, repeatable cooking and reduces reliance on operator judgement during a busy service.

The unit is designed to run at full load continuously for up to eight hours without thermal cutout, which matters to operators planning to use it across a full lunch and dinner service rather than in short bursts. Induction responds quickly and cuts off cleanly when a pan is lifted, improving both cooking consistency and surface safety compared with radiant or gas alternatives.

Practical advantages in a working kitchen include:

• Standard 13A plug-and-go operation — no hardwiring or dedicated electrical supply required
• Independent zone control for simultaneous tasks at different heat levels
• Digital power steps reduce the risk of overcooking during busy service
• No residual surface heat once a pan is removed, improving safety at the pass
• Compact footprint suits tight countertop, pass, and front-of-house layouts

Because the PID30 draws from a standard 13A socket, it can be positioned and repositioned without any electrical installation work. This makes it well suited to front-of-house theatre cooking, pop-up stations, private dining rooms, and supplementary capacity during peak periods. The vitroceramic glass surface is reinforced with a front steel bar, which adds useful resilience for day-to-day kitchen handling.

The PID30 is a sensible choice for cafés, smaller restaurants, private dining operations, and mobile or event catering setups that need reliable induction capacity without a fixed installation. It is less well suited to high-volume kitchens requiring sustained output across several zones simultaneously — in those situations, a higher-output or multi-zone unit is worth considering before committing.

If you would like to talk through whether this unit fits your service pattern or how its capacity matches your menu requirements, we are happy to help.

The Blue Seal Evolution IN511F-B is a 450mm bench-mounted induction cooktop with a single full-area induction zone. Rather than heating through a conventional element or gas burner, induction generates heat directly within compatible cookware via an electromagnetic field. The 6mm ceramic glass surface remains relatively cool outside the pan contact area, and the zone cuts out automatically when a pan is removed — a straightforward safety and energy-saving behaviour that suits busy kitchen environments.

In service, induction responds immediately to control input, which makes it well suited to precision tasks: holding a beurre blanc at a low simmer, reducing a jus at full power, or adjusting quickly between the two. The infinitely variable control knob gives operators finer adjustment than stepped-setting alternatives, which matters when the difference between a correct and a spoiled sauce is a few degrees. Recovery after load changes is near-instant, helping maintain consistency through a full service period without the lag associated with ceramic or solid-top units.

From a practical standpoint, the unit offers several operational advantages over gas or radiant-electric cooking:

• No open flame or radiant heat, reducing ambient temperature at the cooking position
• Ceramic glass surface wipes down quickly between services
• Automatic pan detection limits energy draw when the zone is unattended
• Indicator lights confirm zone status and pan compatibility at a glance
• Compact 450mm footprint suits tight bench configurations or supplementary stations

Installation is straightforward relative to gas. The unit is hardwired and requires connection by a qualified electrician; there are no gas lines, flue requirements, or ventilation mandates specific to the cooktop itself. It sits on the bench surface rather than dropping into a cut-out, so placement is flexible. One practical point worth confirming before ordering: cookware must be induction-compatible. Standard aluminium pans without a magnetic base will not work on this unit.

This cooktop is well suited to smaller commercial kitchens, prep and finishing stations, serveries, demonstration kitchens, and venues where a gas supply is impractical or undesirable. It also works effectively as a supplementary cooking position in larger operations. Sites running high-volume continuous cooking across multiple positions may find a multi-zone or heavier-duty configuration more appropriate — it is worth a conversation if you are unsure which route fits your workflow.

Our team is familiar with how units like this perform across a range of kitchen types, and are happy to talk through whether this is the right fit for your setup before you make a decision.

The Roller Grill PIW30 is a single-zone induction hob designed specifically for wok cooking. Rather than a flat induction surface, it uses a recessed vitro-ceramic bowl that holds a 300mm wok securely in position, allowing the operator to cook with confidence and movement without the pan shifting during high-tempo stir-frying. A 300mm wok is supplied with the unit.

In a working kitchen, the PIW30 suits services where wok dishes appear consistently on the menu — whether that is a dedicated Asian kitchen, a noodle bar, or a theatre cooking station. The induction element responds quickly to power changes, and the 20-level digital control with built-in timer gives operators the ability to produce repeatable results across a full shift without relying on guesswork between covers.

Practical advantages for operators include:

• Induction heating keeps surrounding surfaces significantly cooler, reducing burn risk in compact or customer-facing stations
• 13A plug-in connection means no hardwired electrical installation is needed in most settings
• The steel rim supports the wok during active cooking and helps protect the bowl surface
• Recessed bowl design retains pan position, reducing slippage at speed
• Compact and portable — straightforward to reposition between stations as service demands change

Because it runs from a standard 13A socket, placement is flexible and relocation is simple. It is a single-zone unit, so kitchens requiring several simultaneous wok outputs will need multiple units or a different arrangement — worth factoring into planning at the outset. The unit is suited to stable counter surfaces that can handle sustained heat output at full power.

The PIW30 is well suited to restaurants, hotel kitchens, and noodle bars where wok dishes are a regular menu feature, and particularly to live cooking environments where the induction format keeps the station cleaner and cooler for guests. Higher-volume operations needing sustained multi-zone wok output may find a heavier-duty or multi-ring configuration a better fit.

If you would like to talk through how the PIW30 would work within your current setup, the team is happy to help you think it through before you commit.

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

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

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

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

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

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

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

The Sage Control Freak is a single-zone induction hob built around active temperature management rather than simple power control. Where a conventional induction hob adjusts the energy delivered to the coil, the Control Freak uses two built-in probes — one at the base of the pan, one monitoring the contents — to continuously read and correct cooking temperature. The result is a unit that holds a target temperature with a degree of precision that is difficult to achieve through manual adjustment alone, regardless of pan material, load changes, or ambient conditions.

In a professional kitchen, that precision is most valuable for preparations where temperature deviation directly affects the outcome: tempering chocolate, holding emulsified sauces, slow-cooking proteins without a water bath, or managing long simmers through service. The probe feedback loop removes the need for constant chef monitoring, which has a practical bearing on workflow in busy sections. The 30°C to 250°C range covers the majority of controlled-temperature applications a kitchen is likely to encounter.

Practical advantages for kitchen operations include:

• Active dual-probe monitoring prevents temperature drift and boil-overs during extended holds
• Consistent, repeatable results across services without manual intervention
• Induction surface remains cool to the touch, reducing burns and aiding cleaning between uses
• Compact footprint suits pastry sections, pass stations, and prep areas with limited bench space
• Supplied with a carry bag, making it straightforward to move between stations or sites

The Control Freak runs from a standard 13A socket — no dedicated circuit, hard-wired connection, or additional extraction is required beyond normal kitchen ventilation. There are no water connections. At 8kg it is genuinely portable. The glass surface cleans easily, though the probe cables and connections warrant careful handling to avoid wear over time, as with any precision instrument.

This is a specialist tool rather than a general-purpose workhorse, and it performs best in kitchens where chefs are working to defined temperature targets — pastry, sauce, and technique-led sections in particular. Where raw power and high throughput are the priority, a heavier-duty induction unit is likely a better fit. Equally, for sites that only occasionally need precise temperature work, a quality induction hob with manual control may meet the requirement at a lower price point.

If you are unsure whether the Control Freak is the right tool for your section, or want to weigh it up against other induction options, the team is happy to work through that with you.