Hobs & Range Cookers

The Lincat Silverlink 600 ESLR9C is a freestanding electric range combining six individually controlled hob plates with a twin fan-assisted oven cavity in a single 600mm-depth footprint. It is designed for continuous daily use in professional kitchens that need reliable surface cooking capacity alongside consistent oven performance, without the cost or complexity of a full modular suite.

In a working kitchen, the six-plate configuration supports multi-pan cooking throughout a busy service — stocks, sauces, and accompaniments running simultaneously while the oven handles roasts, braises, or baked items below. The fan-assisted oven circulates heat evenly across both cavities, which helps reduce uneven cooking results during high-demand periods. The sealed, fully pressed hob top keeps debris out of the unit structure, a practical consideration when the range is in continuous use across a long shift.

Several design details translate into genuine day-to-day advantages:

• Thermostatically controlled hob plates allow accurate temperature management without constant manual adjustment
• Vitreous enamelled oven liners and a removable floor plate make end-of-service cleaning more straightforward
• Double-insulated oven doors reduce heat transfer to the surrounding kitchen environment
• Height-adjustable legs with rear castors allow the unit to be repositioned for deep cleaning
• Side and rear panels support installation in a suite alongside other Silverlink 600 equipment

As an electric unit, the ESLR9C requires an adequate three-phase electrical supply and a dedicated isolation point. These requirements should be confirmed with a qualified electrician before ordering. The 600mm depth format suits kitchens where space is managed carefully, though the full width of a six-plate range still occupies a substantial run of linear space — worth measuring accurately at the planning stage.

This range is well suited to mid-sized restaurant kitchens, pub kitchens, and contract catering operations that need a dependable, multi-function cooking station without over-specifying for the environment. For very high-volume operations running multiple sittings or large-scale batch cooking, it is worth considering whether a heavier-duty model with greater thermal capacity would be a better fit.

If you would like to talk through whether this unit suits your service volume, kitchen layout, or electrical supply, the team is happy to work through the specifics with you before you commit.

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 Lincat LBR2 is a countertop electric boiling top with two independently controlled hotplates. It requires no gas connection, no dedicated extraction, and occupies a compact footprint on a standard worksurface. Each plate operates independently, so operators can run different heat levels across the two zones at the same time.

In service, this type of unit works well in a supporting role — maintaining sauces, holding stocks, or cooking accompaniments alongside a primary cooking range. The steady, consistent heat suits countertop sauce work reliably, and the ability to drop one plate to a holding temperature without shutting it down entirely is a practical advantage during a busy service. It is not intended to carry the workload of a full boiling top range under sustained heavy throughput, but within its capacity it is dependable and straightforward to operate.

Day-to-day operational benefits include:

• Sealed hotplate surfaces that are quick to wipe down between and after service
• Independent heat control on each plate for flexible, simultaneous cooking tasks
• Compact countertop format with no gas or extraction requirement
• Low-profile design suitable where worktop depth or overhead clearance is restricted

Installation is uncomplicated in most kitchen environments. The unit requires only an appropriate electrical supply at the countertop position. Good general kitchen ventilation remains advisable regardless. Kitchens with older or restricted electrical infrastructure should have the supply confirmed before ordering.

The LBR2 is well suited to cafés, pub kitchens, small restaurants, or as supplementary hob space in a larger kitchen where an additional cooking zone is needed without committing to a full range section. For sites where heavy, sustained multi-pan use is a daily requirement, a heavier-duty boiling top would be the more appropriate choice.

If you would like to talk through whether this unit is the right fit for your kitchen setup or service volume, the team is happy to help.

The Lincat Silverlink 600 HT9 is a six-burner gas boiling top designed for the cooking line of a working commercial kitchen. It sits within Lincat's Silverlink 600 range, which is built around a consistent 600mm depth footprint, making it straightforward to combine with other units from the same series into a cohesive cooking suite. Each burner is fitted with a flame failure device that cuts the gas supply automatically if a flame is extinguished — a standard safety requirement in any professional kitchen environment.

In a busy service, a boiling top earns its place through consistency and flexibility. Six independently controlled burners allow a section to run sauces, stocks, bain-marie work, and pasta stations simultaneously without compromise. Gas responds immediately to heat adjustment, which matters when conditions change quickly mid-service. The low-level flue arrangement keeps the working surface clear and accommodates tall stockpots without obstruction — a practical consideration during large-batch preparation.

From a day-to-day operational standpoint, the HT9 is built with cleaning and durability in mind:

• Vitreous enamelled cast iron pan supports are robust and easy to lift out for cleaning
• Fully pressed and sealed hob top prevents spillages from working into joints or seams
• Compatible with both natural gas and LPG, providing flexibility across different site supplies
• Consistent 600mm depth integrates cleanly into a Silverlink suite alongside ovens, grills, and other cooking sections

Installation must be carried out by a Gas Safe registered engineer, and the gas supply should be of sufficient capacity to handle six burners running simultaneously under load. Extraction above the cooking line should be sized accordingly — this is worth confirming at the design stage rather than after installation. The unit is floor-standing and suitable for placement on a compatible stand; if it is joining an existing suite, surface height alignment should be confirmed beforehand.

The HT9 is well suited to mid-size restaurants, pub kitchens, school catering operations, and contract catering environments where a reliable, high-output boiling section is needed as part of a broader cooking line. For very high-volume sites with demanding throughput requirements, a heavier-duty configuration may be worth considering. Where kitchen space is more limited, a four-burner alternative may be a more proportionate fit.

If you are planning a new cooking suite or replacing an existing boiling top and want to talk through how the HT9 works within your layout and service pattern, the team is glad to help you think it through.

The Lincat LBR is a countertop electric boiling top with a single sealed hotplate, designed for commercial kitchens that need a compact, self-contained cooking point. It operates independently of a gas supply, making it a practical option where gas infrastructure is absent or where a flexible, moveable heat source is preferable. Variable heat control lets the operator adjust output to suit the task — holding a sauce at a steady simmer, reducing a stock, or bringing a large pan to a rolling boil.

In everyday service, the LBR performs reliably across light-to-moderate cooking duties. It handles soups, sauces, stocks, and similar tasks without difficulty during a standard service period. The sealed hotplate surface keeps spillages contained, which simplifies end-of-service cleaning and reduces the time spent on maintenance between covers — a useful consideration in any busy kitchen where turnaround time matters.

Practical advantages worth noting:

• Sealed hotplate surface contains spillage and makes daily cleaning straightforward
• Variable heat control suits both delicate simmering and full-heat boiling tasks
• Compact countertop footprint needs minimal dedicated worktop space
• Electric connection removes the need for a gas supply or extraction canopy
• Low entry cost suits start-up operations or budget-conscious additional cooking points

Installation is uncomplicated. The unit requires a suitable electrical supply and should be positioned on a stable, heat-resistant surface with adequate clearance on all sides. It is not intended to carry the sustained cooking load of a full-service range, and kitchens running continuous high-volume output across long shifts will likely need a unit with greater capacity.

The LBR suits small cafés, staff canteens, pop-up kitchens, and similar environments where an additional cooking point is needed without a significant equipment investment. Operators running higher volumes or longer service periods may find a multi-plate or heavier-duty unit better matched to their workload.

If you are weighing up whether this unit fits the demands of your kitchen, the team is happy to talk it through with you.

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 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 Parry AG4H is a four-burner gas hob designed for commercial catering use. It runs on natural gas or LPG — supplied with a conversion kit and set to LPG as standard — and connects via a standard ¾ BSP fitting. The unit can be positioned as a countertop piece or mounted on a separate floor stand, which gives a useful degree of flexibility when fitting it into an existing kitchen layout.

In service, this type of hob works well where consistent, controllable heat across four burners is the priority. Variable controls allow chefs to manage different cooking tasks simultaneously without interference between stations, and the flame failure device cuts the gas supply automatically if a burner extinguishes — a standard safety requirement in commercial environments. The enamelled pan supports are robust enough for daily use and straightforward to lift out for cleaning at the end of service.

Operators commonly find this unit well suited to:

• Smaller restaurant, café, or bistro kitchens needing a practical gas cooking solution
• Mobile catering setups where LPG is the primary fuel source
• Supplementary hob capacity during a kitchen refurbishment or phased fit-out
• Sites where a natural gas supply is already in place and conversion is straightforward

Installation must be carried out by a Gas Safe registered engineer, and adequate ventilation in line with current regulations is required. If the unit is to sit on an existing worksurface rather than a dedicated stand, it is worth confirming that the surface can bear the load before committing to a position.

This unit is best suited to lower- to mid-volume operations. Kitchens running continuous high-volume service across long shifts may find a heavier-duty range or higher-output hob a more practical long-term investment. If you are weighing up whether the AG4H is the right fit for your kitchen, the team is happy to talk it through with you.

The Lincat IH21 is a twin-zone countertop induction hob designed for commercial kitchen use. Unlike gas or conventional electric elements, induction generates heat directly within a compatible pan's base, leaving the cooking surface itself significantly cooler during service. Power response is immediate rather than gradual, which changes how the hob behaves during busy periods.

That immediacy matters in practice. Temperatures can be held precisely or adjusted in seconds without the lag associated with gas or ceramic surfaces — useful when managing sauces, reductions, or anything that demands close attention. The twin-zone layout allows two pans to run independently and simultaneously, extending the useful output of a compact unit without occupying additional worktop space or requiring a second appliance.

From a day-to-day operational standpoint, the IH21 offers several practical advantages:

• Immediate power response supports precise temperature control throughout service
• Cooler cooking surface reduces ambient kitchen heat and lowers contact burn risk
• Automatic pan detection cuts power when cookware is removed, reducing energy waste
• Smooth ceramic glass surface wipes down quickly between covers
• Plug-in design allows flexible positioning without a fixed electrical installation

Because the IH21 connects to a standard commercial outlet, no hardwired supply or specialist electrical installation is required. It is worth confirming that the available circuit is rated appropriately for the hob's power draw before settling on a permanent position. Kitchens transitioning from gas should also note that induction requires cookware with a ferrous base — aluminium and copper pans will not be compatible. The ceramic glass surface is robust under normal commercial use but should be kept clear of heavy impacts and abrasive cleaning products.

The IH21 is well suited to smaller food service operations: café kitchens, compact restaurant pass areas, pop-up and event catering, and hospitality prep environments where flexibility matters more than fixed cooking capacity. It also works well as supplementary output alongside an existing range or induction line. For sites running continuous high-volume service across multiple zones, a heavier-duty or permanently installed induction solution may be worth considering instead.

If you are weighing up whether induction suits your current cookware, available power supply, or service workflow, we are glad to talk it through before you commit.

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 Buffalo 600 Series four-zone induction hob is a countertop unit built for professional kitchens that want the precision and efficiency of induction cooking without the complexity of a full range installation. It operates across four independent cooking zones, each with eleven power levels, giving the chef close control over heat at every stage of service — from a rapid boil through to a steady simmer. A boost function is available across all zones when additional output is needed quickly.

In a busy kitchen environment, induction has a practical advantage over gas and traditional electric: heat is generated directly in the pan rather than the surrounding surface. This keeps the cook line cooler, takes some load off the ventilation system, and reduces the ambient heat that builds up during long service periods. Recovery between cooking loads is quick, which matters during peak covers when zones are in continuous use.

From an operational standpoint, the 600 Series hob offers a number of day-to-day advantages:

• Ceramic glass surface is straightforward to wipe down — no grates, burners, or trapped grease
• No open flame reduces extraction requirements compared with equivalent gas output
• Eleven power levels per zone support precise cooking across a wide range of menu items
• Lower residual surface heat improves safety on a busy cook line
• Designed to integrate with other 600 Series units for a consistent cook line layout

The unit requires a hardwired electrical connection and should be installed by a qualified electrician before use. It is 600mm wide, which means it sits neatly on 600 Series cupboard bases from the same range or can be used as a standalone countertop appliance — useful where kitchen layout or space is a constraint. Induction cooking requires compatible ferromagnetic cookware; any existing aluminium or copper pans will not work with this hob, which is worth confirming before purchase.

This hob is well suited to small to medium operations — cafés, bistros, pub kitchens, and contract catering environments where a reliable, easy-to-clean induction station is needed without committing to a full induction range. For higher-volume sites running continuous service across multiple zones simultaneously, a heavier-duty unit with greater combined output may be a more appropriate fit.

If you are unsure whether this model is the right match for your kitchen's service volume or existing setup, our team is happy to talk it through with you before you commit.

The Parry GB4 is a four-burner gas range with an open-burner hob and a gas-fired static oven beneath. It is a straightforward cooking station built around the everyday demands of a working commercial kitchen — no unnecessary complexity, just a dependable unit that handles consistent daily service.

As one of Parry's longer-established range models, the GB4 has built a solid reputation across smaller restaurant kitchens, café operations, pub kitchens, and catering units. The robust chassis and heavy-duty pan supports are designed to absorb the wear of regular service. The deliberately unfussy design also means fewer components to develop faults over time, which matters when a unit is running five or six days a week.

A few practical details make a genuine difference during and after service:

• Full enamel oven liner and enamel drip tray considerably speed up end-of-service cleaning
• Piezo ignition on the oven removes the need for separate lighting equipment during busy service
• Flame failure device provides an important safety layer in a working kitchen environment
• Castors fitted as standard allow the unit to be moved for thorough cleaning behind and beneath
• Two chrome-plated oven racks with three rack positions offer useful flexibility for different tray and pan sizes

Installation requires a gas supply with a half-inch BSP connection. The unit must be positioned with adequate clearance to surrounding surfaces and installed beneath a suitable extraction canopy or in a properly ventilated kitchen, in line with current gas safety regulations. Commissioning must be carried out by a Gas Safe registered engineer. Confirm floor loading and clearance requirements before installation.

The GB4 is well suited to lower- to mid-volume kitchens where a compact, reliable range is needed without the footprint or cost of a larger suite. It works well as a primary cooking station in smaller operations, or as a secondary unit in larger kitchens where additional hob and oven capacity is required. For sites running extended service periods or higher throughput, a heavier-duty range with greater oven capacity would be worth considering.

If you are weighing up whether the GB4 fits your kitchen layout or expected service volume, our team is glad to talk it through with you.

The Parry GB6 is a six-burner gas range combining an open-top hob with a full static gas oven beneath. It operates as a single, self-contained cooking unit — providing simultaneous hob and oven capacity without requiring separate appliances, which is a practical arrangement in kitchens where cooking line space is limited.

In service, the GB6 handles the kind of continuous, multi-task cooking that defines a busy lunch or dinner sitting. Six burner positions allow different processes to run in parallel — saucing, sautéing, boiling, and reducing — while the static oven beneath manages roasting or finishing work at the same time. The heavy-duty pan supports carry the weight of full stockpots and large gastronorm pans without movement or flex, and the overall construction holds up to the daily wear of a working kitchen without issue.

From an operational standpoint, the GB6 offers several practical advantages worth noting:

• Enamel oven liner and enamel drip tray make end-of-service cleaning straightforward
• Piezo ignition to the oven removes the need for manual lighting at the start of service
• Flame failure device on the oven burner provides a reliable safety safeguard
• Three rack positions allow flexibility across different oven cooking tasks
• Castors fitted as standard allow the unit to be moved clear of the cooking line for cleaning underneath

The GB6 requires a gas connection via a half-inch BSP fitting and must be installed by a Gas Safe registered engineer — a legal requirement for all commercial gas appliances in the UK. An appropriate extraction canopy overhead is standard practice and should be confirmed as part of any installation plan. It is worth checking the footprint carefully against your available cooking line space before ordering, particularly in tighter kitchen layouts.

The GB6 is well suited to independent restaurants, pub kitchens, café operations, and similar sites running moderate to busy service volumes. It sits comfortably in the mid-range of commercial gas hob-oven combinations. Kitchens with particularly high throughput, extended service periods, or more specialist menu requirements may find that a heavier-duty model with greater output capacity serves them better.

If you want to talk through how the GB6 fits your kitchen layout, service volume, or existing gas supply setup, the team are happy to work through that with you before you commit to an order.

The Parry AG6H is a six-burner gas hob unit built for professional kitchen use. Constructed in stainless steel with cast enamelled pan supports, it provides a straightforward, robust cooking platform capable of running multiple pots and pans simultaneously at different heat levels. The unit operates on both natural gas and LPG — it is supplied set to LPG as standard and includes a conversion kit, which makes it a practical option for sites where mains gas is unavailable or supply arrangements may change over time.

In a working kitchen, independent flame control across all six burners gives the section chef genuine flexibility during service. The heat range on each burner is broad enough to hold a sauce at a controlled simmer while bringing a large stock pot to the boil on an adjacent ring. A flame failure device is fitted to every burner, cutting the gas supply automatically if a flame extinguishes — an important safety provision in a busy service environment where conditions can change quickly.

From a day-to-day operational standpoint, the AG6H offers several practical advantages:

• Six independently controlled burners for flexible simultaneous cooking
• Flame failure device on each burner for safe, compliant operation
• Cast enamelled pan supports that are removable and straightforward to clean down
• Natural gas and LPG compatibility with conversion kit included
• Suitable for worktop placement or use with a separately sourced floor stand

Installation must be carried out by a Gas Safe registered engineer. The unit requires a gas supply with a ¾ BSP connection. Neither a floor stand nor an extraction canopy is included — a compliant overhead extraction canopy is a regulatory requirement for any gas cooking equipment in a commercial kitchen and must be in place before the unit is put into service. Allow adequate clearance above and around the unit in line with current commercial ventilation guidelines.

The AG6H is well suited to small and medium-sized professional kitchens, pub and restaurant operations with moderate hob demand, and mobile or event catering setups where LPG compatibility is a practical requirement. For kitchens running sustained heavy hob output across long service periods or high-volume covers, it is worth considering whether a heavier-duty or higher-output unit would better match the throughput. The catalogue includes options at different capacity levels for exactly that reason.

If you would like to talk through whether this unit is the right fit for your kitchen layout, gas supply, or expected service volume, the team is happy to help you work that out before you commit.

The Parry AG2H is a compact two-burner gas hob designed for operators who need a reliable, straightforward cooking platform in a modest footprint. It leaves the factory set up for LPG and includes a conversion kit for natural gas, meaning it can be configured to whichever supply is available on site without ordering additional parts — a practical advantage where the gas supply type may vary or where the unit is likely to move between locations.

In day-to-day service this hob is most commonly found in mobile catering units, market stalls, event kitchens, and smaller back-of-house setups where simplicity and dependability matter more than sustained high throughput. Independent burner controls allow operators to hold a gentle simmer on one ring while running a rolling boil on the other, and each burner is fitted with a flame failure device that shuts off the gas if the flame extinguishes unexpectedly — a useful safety feature in any environment, and particularly relevant outdoors or in mobile settings where draughts are a consideration.

• Operates on LPG as standard, converts to natural gas using the included kit
• Flame failure device on each burner supports day-to-day gas safety compliance
• Removable enamelled pan supports make cleaning between services straightforward
• Suitable for tabletop use or mounting on a compatible floor stand
• 3/4 BSP gas connection is compatible with standard commercial flexible hose fittings

Installation is relatively uncomplicated, but confirming gas supply type and available pressure before specifying is always worthwhile. In a fixed kitchen, adequate ventilation above the hob is required under current gas safety regulations. For mobile or vehicle-based installations, the work must be carried out by a Gas Safe registered engineer in accordance with the relevant mobile catering standards. The compact footprint is genuinely useful in tight spaces, though it does mean the unit is best suited to lighter-volume service rather than a busy main cooking line.

This hob works well for sole traders, mobile caterers, small café operations, or as a supplementary burner alongside existing equipment in a larger kitchen. It is not intended as a primary cooking line where sustained high-volume throughput is expected — for those environments, a heavier-duty multi-burner range would be a more appropriate choice.

If you want to talk through gas supply compatibility, ventilation requirements, or whether this unit is the right fit for your service volume, the team is glad to help.

The Lincat Silverlink 600 HT3 is a two-burner gas boiling top designed for countertop installation or placement on a compatible equipment stand. It provides direct flame cooking across two positions simultaneously and sits within Lincat's long-established Silverlink 600 series — a range that has been a consistent presence in UK commercial kitchens for many years. Both burners are fitted with flame failure devices, which cut the gas supply automatically if the flame is extinguished, meeting the safety standards expected in any working kitchen environment.

Gas burners respond immediately to heat adjustments, which is a practical advantage during a live service when temperatures need changing quickly. The low-profile flue arrangement keeps the working height manageable and allows tall stockpots and large saucepans to sit on the hob without difficulty — particularly useful in kitchens producing soups, stocks, or sauces in volume. The unit is built to handle sustained use through continuous service, making it a reliable workhorse rather than a light-duty addition.

From a day-to-day operational standpoint, the HT3 is straightforward to work with:

• Vitreous enamelled cast iron pan supports are robust and removable for thorough cleaning after service
• Fully pressed and sealed hob top contains spillages and prevents them tracking into the unit
• Compatible with both natural gas and LPG, giving flexibility where mains gas is not available

Installation must be carried out by a Gas Safe registered engineer. Adequate overhead extraction or a ventilation canopy above the cooking line is required, as with any gas appliance. If your site operates on LPG rather than natural gas, confirm the required configuration at the point of order so any conversion work can be arranged before the unit is commissioned.

The HT3 is well suited to smaller operations — cafés, pub kitchens, small restaurants, and catering units — where two burners meets daily demand and bench space is at a premium. It also works well as a supplementary boiling section alongside an existing range. For kitchens running a heavier service or needing additional burners working simultaneously, a higher-capacity model from the same series would be worth considering.

If you are unsure whether two burners will cover your service requirements, or have questions about gas type or installation, the team is glad to talk it through before you order.

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 Blue Seal Cobra CR9D is a six-burner gas range with an integrated static oven. It sits within Blue Seal's Cobra series, which occupies a practical middle ground between light-duty catering equipment and heavier-duty units built for high-throughput operations. It is a straightforward, well-built piece of kit designed for kitchens that need reliable, uncomplicated performance across a full service day.

In practice, the CR9D handles the sustained cooking load common in a busy café, small restaurant, or pub kitchen. The cast iron burners distribute heat evenly and withstand the thermal cycling of repeated services without undue wear. The static oven performs reliably for roasting, baking, and holding — the consistent bottom heat suits menus built around roasting trays or oven-to-table dishes. It won't match the recovery speed or temperature precision of a fan-assisted oven, but for many kitchens a static chamber is exactly what the workflow calls for.

Practical advantages worth noting:

• Cast iron burners retain heat well and are straightforward to remove and clean after service
• Manual pilot ignition is simple to operate and easy to maintain under daily kitchen use
• Thermostatic oven control supports repeatable results without constant monitoring
• Compatible with other Cobra series equipment for modular cooking suite configurations
• Solid hinged oven door retains heat efficiently and is robust enough for heavy daily use

Installation requires a Gas Safe registered engineer for all gas connections. Adequate extraction is essential — a correctly positioned canopy over both the hob and oven is required for compliance and operator comfort. The unit integrates well into a linear cooking run or modular suite. Before delivery, it is worth checking floor loading and access routes, particularly in basement or upper-floor kitchens.

The CR9D is well suited to small-to-medium restaurants, cafés, pub kitchens, and staff canteens running one or two services a day at moderate covers. Where a kitchen is running longer service periods, higher covers, or a menu that demands more from the oven, a heavier-duty range with a fan-assisted oven may be the more appropriate choice. Equally, if your menu is predominantly hob-based with minimal oven use, a different configuration may serve the kitchen better.

If you're weighing up whether the CR9D is the right fit for your operation, the team is happy to talk it through.

The Blue Seal G506D is a six-burner gas range with an integrated static oven, built for continuous use in professional kitchen environments. It accepts both natural gas and LPG, giving it practical flexibility across different site types and locations. The hob section uses open burners on a welded steel frame, with cast iron pot stands and forged brass burner caps — construction choices well suited to the sustained heat and physical demands of a working kitchen pass.

Six burners give a brigade enough simultaneous cooking positions to run a busy service without sacrificing individual heat control. Open burners respond quickly to flame adjustment, which matters when you are moving between searing, simmering and holding across different pans at once. The thermostatically controlled static oven below provides consistent ambient heat suitable for roasting, baking and finishing work. Piezo ignition and flame failure devices are fitted throughout as standard.

From a practical standpoint, the G506D is straightforward to keep clean and maintain between services:

• Enamelled spill covers and lift-off plates simplify end-of-service cleaning
• Removable cast iron pot stands give access to the surface underneath
• Enamelled control panel resists grease build-up in high-use conditions
• Rear castors and front heavy-duty legs allow repositioning for cleaning behind the unit
• LPG or natural gas compatible — confirm supply type before ordering

Installation requires a gas supply at the correct pressure for your chosen gas type, an adequate extract canopy overhead, and clearance around the unit in line with current gas safety regulations. The range must be installed and commissioned by a Gas Safe registered engineer. Check floor loading and ensure the unit sits level before first use.

The G506D is well suited to independent restaurants, pub kitchens, and contract catering operations running a moderate-to-busy service. It handles a working kitchen pass comfortably without being oversized for smaller operations. For very high-volume sites or large brigades running extended service periods, a heavier-duty model may be worth considering alongside this one.

If you would like to talk through whether this range suits your kitchen layout and the demands of your service, the team is glad to help you work it through.

The Blue Seal G506C is a floor-standing gas range that brings together four open burners, a 300mm griddle plate, and a thermostatically controlled static oven in a single unit. It is designed for kitchens that need hob, griddle, and oven capacity running at the same time, without the footprint or complication of sourcing separate appliances.

In a working kitchen, the four open burners handle sauce work, boiling, and sautéing while the griddle runs alongside for proteins, vegetables, or breakfast items at volume. The static oven beneath delivers consistent, even heat suited to casseroles, roasting, and resting — practical for most standard oven tasks across a busy service. Piezo ignition and flame failure protection on both the hob and oven provide a sensible safety layer without requiring intervention from the team during service.

From a day-to-day operational standpoint, several details are worth noting:

• Cast iron burners and forged brass caps hold up well under sustained daily use
• Enamelled spill covers and lift-off plates make cleaning between services straightforward
• Cast iron pot stands give stable support for heavy pans and stockpots
• Rear castors and front fixed legs allow the unit to be moved back for thorough cleaning access
• Configurable for natural gas or LPG at the point of order

Installation requires a correctly rated gas supply matched to the fuel type selected — natural gas and LPG are not interchangeable without a conversion, so confirming the right choice before ordering is important. The unit needs adequate clearance from combustible surfaces and suitable overhead extraction. A regular cleaning and servicing routine will protect the unit over its working life.

This configuration is well suited to restaurants, cafés, pub kitchens, and bistro operations where a combined hob, griddle, and oven solution is needed in a manageable footprint. For higher-volume sites running back-to-back services, or where a wider cooking surface would be an advantage, a larger or heavier-duty range configuration may be worth considering.

If you would like to talk through whether this configuration suits your kitchen and service pattern, the team are happy to help before you commit to an order.

The Blue Seal G508D is a heavy-duty eight-burner gas range with a thermostatically controlled static oven built into the base. Available for natural gas or LPG — the correct fuel type must be confirmed at the point of ordering — it is designed for continuous use in professional kitchens where the hob needs to keep pace with a full service without becoming the bottleneck.

With eight open burners running simultaneously, the cooking surface rarely restricts throughput even during a demanding service period. The cast iron burner assemblies are built for sustained heat and the everyday physical wear of a commercial environment. The static oven beneath is well suited to roasting, braising, and tray baking. It is worth noting that a static oven distributes heat differently from a fan-assisted model — heat consistency across a full oven load behaves differently, and this is a practical consideration when planning menu requirements for high-volume covers.

From a day-to-day operational standpoint, the design reflects sound kitchen thinking:

• Cast iron pot stands and forged brass burner caps built for sustained daily use
• Enamelled spill covers contain hob mess and lift away cleanly for routine maintenance
• Piezo ignition and flame failure safety devices on all burners as standard
• Enamelled oven interior with two wire shelves included for straightforward cleaning
• Heavy-duty front legs with rear castors allow repositioning without a full installation exercise

Installation requires a gas supply of the correct type and pressure — your gas engineer should verify this prior to fitting. An extraction canopy appropriately rated for an eight-burner range is essential, and adequate clearance to adjacent surfaces must be maintained in line with gas appliance regulations. If your site has any structural constraints, it is worth confirming floor loading capacity before the unit is delivered.

This range is well suited to mid-sized restaurant kitchens, hotel operations, and catering establishments where reliable high-capacity hob performance is needed alongside a functional oven within a single footprint. It works well where space does not allow separate appliances and where consistent, straightforward cooking performance matters more than advanced oven features. For operations running very high covers, or where fan-assisted oven performance is a firm requirement, a heavier-duty model from the wider range may be a better match.

If you would like to talk through whether this range suits your service volume, fuel supply, or kitchen layout, our team is happy to work through the details with you before you commit.

The Lincat IH42 is a four-zone induction hob designed for commercial catering use. Unlike gas or conventional electric hobs, induction transfers energy directly to the pan rather than heating the surrounding surface — the result is faster heat-up, more immediate temperature response, and a noticeably cooler working environment at the hob itself.

In a busy service environment, that responsiveness is genuinely useful. Power adjustments take effect almost instantly, which supports precise temperature control when several cooking tasks are running simultaneously across the four zones. A boost function delivers a concentrated burst of power when needed — helpful for bringing large volumes of liquid up to temperature quickly at the start of service. The unit is built for extended periods of continuous use, with internal cooling and overheat protection helping to maintain reliable operation throughout a long shift.

From a day-to-day operational standpoint, the IH42 offers several practical advantages:

• Smooth ceramic glass surface with no grates, burners, or recesses to clean around
• Pan detection cuts power automatically when cookware is removed, reducing energy waste and the risk of accidental burns
• Automatic heat-up function settles to a pre-set power level after an initial full-power phase, reducing manual adjustment during service
• Rotary controls with LED power-level displays remain clear and practical under pressure
• Mains-plug operation — no fixed installation or gas supply required

Because it runs from a standard plug socket, the IH42 is well suited to kitchens where flexibility matters: event and hospitality catering, front-of-house theatre cooking, temporary setups, or supplementary capacity during peak periods. One practical consideration worth addressing before purchase: induction requires ferrous cookware. Stainless steel and cast iron will work correctly, but aluminium and copper pans will not. If your existing batterie de cuisine is predominantly non-ferrous, that is worth factoring in before committing to an induction hob.

The IH42 is a sensible choice for smaller operations, event caterers, and kitchens needing flexible supplementary hob capacity without the commitment of permanent installation. For high-volume sites running continuous, heavy service across multiple zones throughout a full day, a fixed built-in induction solution may be worth considering alongside this unit.

If you have questions about whether induction suits your cookware, your available power supply, or how this unit would fit into your existing workflow, we are happy to talk it through before you decide.

The Falcon Dominator Plus E3101 OTC is an electric commercial range combining three full-width cast iron hotplates with a fan-assisted oven below. It sits within Falcon's long-established Dominator Plus series, which has been a dependable choice in UK professional kitchens for many years. The configuration — solid hotplate cooking surface above a full-capacity oven — is a layout most kitchen brigades are comfortable with, and it lends itself well to operations running à la carte, table d'hôte, or high-cover service at consistent pace.

Cast iron distributes heat broadly and holds temperature well under sustained load. Heavy pans, stockpots, and bain-maries sit without difficulty on the surface, and the hotplate remains steady through busy periods rather than dropping away each time cookware changes. The fan-assisted oven circulates heat evenly around the cavity, which reduces hot spots and supports reliable results across multiple shelf positions — useful when roasting, braising, and finishing dishes are running simultaneously during a single service.

For operators focused on daily reliability and end-of-shift cleaning, the E3101 offers several practical advantages:

• Vitreous enamelled oven interior resists staining and cleans down quickly after service
• Full-width removable drip tray reduces oven floor cleaning time
• Fan-assisted circulation supports consistent results across all five shelf positions
• Cast iron hotplate handles sustained high-heat cooking and heavy commercial cookware
• Familiar Dominator Plus layout reduces brigade training time on new equipment

The E3101 requires a three-phase electrical supply, which is standard for equipment in this class but should be confirmed with your electrical contractor before ordering. The unit is substantial in both size and weight, so adequate clearance on all sides and compliant overhead extraction must be in place before installation. Reviewing your existing electrical infrastructure early will avoid delays on the day of commissioning.

This range is well suited to mid-sized restaurants, hotel kitchens, staff canteens, and similar operations running consistent daily covers. Where a site operates extended service periods with multiple chefs working the range at full capacity throughout the day, a wider or higher-output configuration may be worth considering. Equally, smaller operations with lighter throughput may find a more compact unit represents better value for their needs.

If it would help to talk through how the E3101 fits your kitchen layout, service pattern, and electrical setup, the team is happy to go through it with you.

The Lincat PB33 is a countertop, single-tank electric pasta boiler designed for consistent, repeated pasta cookery in professional kitchen environments. It uses a thermostatic control system to maintain water at a stable temperature throughout service, which matters when you are cooking pasta to the same specification batch after batch across a busy shift. The tank and heating elements are constructed from corrosion-resistant stainless steel, which holds up well against the demands of continuous hot water use.

In practice, the PB33 performs reliably during sustained service periods. The thermostat removes the need for constant manual adjustment, and the unit recovers well between batches when operating within its intended capacity. The hinging element design allows straightforward access to the tank interior without removing components entirely, making mid-service checks and end-of-day cleaning considerably more manageable than on fixed-element alternatives.

From an operational standpoint, several design details make a practical difference in a working kitchen:

• Front-mounted controls allow safe operation without reaching across the unit
• Front drain taps simplify water changes and end-of-service drainage
• Hinging element with safety cut-out supports safe, accessible tank cleaning
• Stainless steel tank and elements resist corrosion from continuous water contact
• Basket configurations can be adjusted to suit different pasta types and portion sizes

The PB33 is a countertop unit and requires a suitable work surface or stand with adequate clearance for safe operation. Being electrically powered, it needs a properly rated electrical supply, and connection should be carried out by a qualified electrician. It is worth confirming your existing supply is compatible before ordering.

This unit is well suited to restaurants, hotel kitchens, and contract catering operations where pasta features regularly on the menu and service volumes are moderate. Kitchens running very high covers, or needing to cook multiple pasta varieties simultaneously, may find a twin-tank configuration better matched to their throughput requirements.

If you would like to talk through whether the PB33 is the right fit for your operation before going ahead, the team is happy to help you work it out.

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 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 Valera CW35A is a single-zone commercial induction hob built specifically for wok cookery. Unlike a standard flat induction hob designed around pots and flat-based pans, the CW35A features a dished cooking surface that cradles a round-bottomed wok and holds it stable during the fast, high-heat movements that wok cooking demands. It is compatible with any ferrous-based cookware, including 18/8 stainless steel woks, so in most cases it will work with the wok sets already in a kitchen.

Induction transfers heat directly into the pan rather than through a radiant element or open flame, and the response to power adjustments is near-immediate. For wok cookery, where temperature management is central to the technique, that precision is genuinely useful during a busy service. There is no residual heat from a burner carrying over between dishes, and the absence of combustion reduces ambient temperature at the station — a practical consideration in tight or warm prep areas.

From a day-to-day operational standpoint, the CW35A offers a number of practical advantages:

• Near-instant heat response gives the operator direct, intuitive control throughout service
• No combustion means lower ambient heat and a cleaner working environment at the station
• Smooth dished surface with no grates or burner components to strip down for cleaning
• Lower energy draw compared to equivalent gas output, supporting running cost management
• Practical where gas supply is unavailable, restricted, or subject to planning constraints

Because this is an induction unit, cookware must contain a ferrous element — aluminium and copper pans will not work. The dished surface is purpose-built for wok use and is not suited to flat-based general cooking. Before installation, electrical capacity should be assessed carefully, particularly where multiple units are being added to the same circuit run.

The CW35A is well suited to pan-Asian restaurants, noodle bars, and similar operations where wok-style cooking features regularly on the menu, and particularly where a gas supply is not available or practical. As a single-zone unit, sites with high concurrent wok output may find a multi-zone or higher-capacity alternative a better fit. For lighter or intermittent use, it also works well as a supplementary station alongside an existing range.

If you are working out whether induction wok cookery is the right approach for your kitchen layout or service volume, we are happy to talk it through before you commit.

The Valera CW25A is a single-zone commercial induction hob designed specifically for wok cooking. Unlike a standard flat induction hob, it features a dished cooking surface that cradles a round-bottomed wok, allowing energy to transfer efficiently across the base and lower sides of the pan rather than just the flat contact point. It is operated via rotary controls and is compatible with ferrous cookware, including 18/8 stainless steel.

Induction transfers energy directly into the pan rather than heating the surrounding air, which means output rises almost immediately when you increase power and drops away just as quickly when you reduce it. For wok cookery — where the difference between a good stir-fry and an overcooked dish can be a matter of seconds — that responsiveness matters considerably. Recovery between cook cycles is quick, which helps maintain consistent throughput during a busy service.

Compared to a gas wok burner, the CW25A offers several practical operational advantages:

• No open flame keeps ambient kitchen temperature lower during service
• Induction only activates with a compatible pan in contact, reducing energy waste between orders
• Smooth ceramic surface is straightforward to wipe down between and after service
• Rotary controls allow fast power adjustment without breaking cooking flow
• No gas supply removes associated pipework and combustion ventilation obligations

Installation requires a stable, level surface and a suitable electrical supply capable of supporting the unit's draw — it is worth confirming your existing electrical infrastructure before ordering. Extraction above the cooking position is still advisable to manage steam and cooking odours, even without a flame.

This unit is well suited to smaller restaurants, noodle bars, and Asian cuisine kitchens that need reliable wok cooking capability without committing to a full gas wok range. For operations running higher covers simultaneously or requiring sustained output across multiple stations, a multi-zone or higher-output setup is likely a more appropriate fit.

If you would like to talk through whether this unit suits your kitchen layout, electrical supply, or service volume, our team is happy to work through it with you before you commit.