Blue Seal Evolution IN512R3-B 450mm Induction product image

Blue Seal

Blue Seal Evolution IN512R3-B 450mm Twin-Zone Induction Cooktop

SKU: IN512R3-B

£3,852.00(£4,622.40 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person

The Blue Seal Evolution IN512R3-B is a bench-mounted twin-zone induction cooktop designed for commercial kitchen use. It provides two independent round induction zones set into a ceramic glass surface, each controlled by a dedicated rotary knob with continuously variable power output. Automatic pan detection cuts the zone as soon as cookware is removed — a straightforward energy-saving and safety feature built into the design.

In a working kitchen, induction suits stations where precise, responsive heat control matters: sauce work, reductions, delicate proteins, or any cooking that would suffer under the thermal lag of a traditional solid top or gas burner. Because the surface itself does not generate heat, splashes and spills are far less likely to bake on during service, and cleaning between covers takes very little time. The absence of open flame also makes this unit a practical choice where ventilation is restricted or where gas cooking is constrained by fire suppression requirements.

From an operational standpoint, the key practical advantages are:

  • Near-instant heat response, allowing chefs to adjust quickly during service
  • Automatic pan detection reduces energy draw when zones are unattended
  • Smooth ceramic glass surface wipes down quickly between covers
  • Compact bench footprint suits supplementary or temporary cooking positions
  • Infinitely variable controls give fine-grained adjustment across both zones

This is a bench-top unit, so it requires a stable, level surface and access to a suitable electrical supply — confirm your site's circuit capacity and protection before installation. Induction cooking requires ferrous or induction-compatible cookware; stainless steel and cast iron pans work well, but aluminium or copper will not unless they carry an induction-ready base. It is worth auditing your existing pan stock before committing to this or any induction unit.

The IN512R3-B is well suited to smaller operations — cafés, small restaurant kitchens, hotel room service setups, and event catering where a compact, controllable cooking position is needed without the infrastructure of a full range. It also performs well as a supplementary station in larger kitchens during busy service periods. For sites requiring more zones or higher sustained throughput, heavier-duty multi-zone induction options are available within the range.

If you have questions about whether induction fits your existing cookware, power supply, or kitchen workflow, we are happy to talk it through before you go ahead.

Frequently asked questions

Is this unit suitable as a primary cooking station or better as a supplement?

With two zones, the IN512R3-B works well as a primary cooking position in smaller operations such as cafés, hotel room service kitchens, or compact restaurant setups. In larger kitchens it is more commonly used as a supplementary station — for sauce work, finishing, or handling overflow during peak service. Sites with higher throughput requirements or more zones needed simultaneously would be better served by a heavier-duty multi-zone induction unit.

What electrical supply does this induction cooktop require?

As a commercial induction unit, it will require a dedicated electrical circuit with appropriate circuit protection — you should confirm your site's supply capacity with a qualified electrician before installation. This is particularly important in older premises where the existing supply may not support the additional load without modification.

Do we need to replace our existing cookware to use an induction cooktop?

Induction cooking requires ferrous or induction-compatible cookware — stainless steel and cast iron pans are generally compatible, while pure aluminium or copper pans will not work unless they have an induction-ready base fitted by the manufacturer. It is worth checking your existing pan stock before purchasing, as cookware replacement can add meaningfully to the overall cost of switching to induction.
Blue Seal Evolution IN512R3-B 450mm Twin-Zone Induction Cooktop

£3,852.00(£4,622.40 inc VAT)

£3,852.00(£4,622.40 inc VAT)

The Blue Seal Evolution IN512R3-B is a bench-mounted twin-zone induction cooktop designed for commercial kitchen use. It provides two independent round induction zones set into a ceramic glass surface, each controlled by a dedicated rotary knob with continuously variable power output. Automatic pan detection cuts the zone as soon as cookware is removed — a straightforward energy-saving and safety feature built into the design.

In a working kitchen, induction suits stations where precise, responsive heat control matters: sauce work, reductions, delicate proteins, or any cooking that would suffer under the thermal lag of a traditional solid top or gas burner. Because the surface itself does not generate heat, splashes and spills are far less likely to bake on during service, and cleaning between covers takes very little time. The absence of open flame also makes this unit a practical choice where ventilation is restricted or where gas cooking is constrained by fire suppression requirements.

From an operational standpoint, the key practical advantages are:

  • Near-instant heat response, allowing chefs to adjust quickly during service
  • Automatic pan detection reduces energy draw when zones are unattended
  • Smooth ceramic glass surface wipes down quickly between covers
  • Compact bench footprint suits supplementary or temporary cooking positions
  • Infinitely variable controls give fine-grained adjustment across both zones

This is a bench-top unit, so it requires a stable, level surface and access to a suitable electrical supply — confirm your site's circuit capacity and protection before installation. Induction cooking requires ferrous or induction-compatible cookware; stainless steel and cast iron pans work well, but aluminium or copper will not unless they carry an induction-ready base. It is worth auditing your existing pan stock before committing to this or any induction unit.

The IN512R3-B is well suited to smaller operations — cafés, small restaurant kitchens, hotel room service setups, and event catering where a compact, controllable cooking position is needed without the infrastructure of a full range. It also performs well as a supplementary station in larger kitchens during busy service periods. For sites requiring more zones or higher sustained throughput, heavier-duty multi-zone induction options are available within the range.

If you have questions about whether induction fits your existing cookware, power supply, or kitchen workflow, we are happy to talk it through before you go ahead.