Lincat Other Equipment

The Lincat CT1 is a countertop conveyor toaster designed for continuous, high-volume toasting in commercial kitchens. Rather than processing bread in batches as a pop-up toaster does, the conveyor format moves product through at a controlled, consistent speed, delivering evenly browned results on both sides without requiring an operator to manage each load individually.

In a breakfast or brunch service the CT1 earns its counter space quickly. Because product feeds through automatically, a single operator can keep the conveyor loaded whilst attending to other tasks, maintaining a steady output of toast throughout service. Independent upper and lower element controls allow browning intensity to be adjusted separately for each side, which is particularly useful when switching between standard sliced bread and thicker bakery cuts or denser items such as teacakes and muffins. An internal fan supports even heat distribution across the width of the belt, and well-insulated exterior panels keep surface temperatures manageable even during extended back-to-back service runs.

• Adjustable conveyor speed for precise, repeatable browning control
• Independent upper and lower element adjustment to suit different products
• Internal fan promotes consistent heat distribution across the belt
• Continuous feed format reduces operator involvement during service
• Removable crumb tray and toast tray simplify end-of-service cleaning

The CT1 is a countertop unit requiring only a standard electrical connection and adequate ventilation around the chassis. One practical point worth accounting for during setup is the exit zone — the area beyond the unit's footprint where toast is deposited. This is often overlooked when planning worksurface layouts but can affect how the unit sits within a run of equipment.

This model is well suited to hotel breakfast operations, café counters, pub kitchens, and staff canteens where toast is a consistent, ongoing menu item. For very high-footfall sites running continuous covers at volume, it is worth considering whether a higher-capacity conveyor would better match the throughput demanded at peak service.

If you would like to talk through whether the CT1 fits your service volumes or kitchen layout, our team is happy to help before you commit.

The Lincat LT6X is a six-slot pop-up toaster built for continuous use in commercial settings. It handles a reliable throughput of toast without the footprint or complexity of a conveyor unit, making it a practical counter-top option where space is limited but consistent output is needed throughout a service period.

The extra-deep slots are a practical detail worth noting. They accommodate thicker bread cuts — bloomers, artisan loaves, and thick-sliced sandwich bread — without forcing or jamming, which matters during a busy breakfast service when staff are working quickly and cannot afford to manage problem slices. The scissor-lift mechanism supports this further by reducing the risk of bread snagging or sticking on the way up, keeping the unit running smoothly through a full shift. A timer control helps produce consistent browning results across multiple cycles, reducing waste and the need for close staff monitoring. Individual slots can be left inactive during quieter periods, keeping energy use proportionate to the level of demand.

• Extra-deep slots handle thick-cut and artisan bread without forcing
• Scissor-lift mechanism reduces jamming during fast-paced service
• Timer control produces consistent browning results across a full shift
• Selective slot activation keeps energy draw proportionate to demand
• Compact counter-top footprint suits tight servery and kitchen layouts

This is a plug-in counter-top unit that requires no specialist installation — it can be positioned on any stable surface with access to a standard electrical supply. It is worth allowing reasonable clearance around the unit during sustained use to support ventilation.

The LT6X is well suited to cafés, hotel breakfast operations, pub kitchens, staff restaurants, and contract catering sites where reliable, consistent toast output is needed throughout service. For operations running very high continuous volumes across a full morning service, a conveyor toaster or a higher-capacity unit may be a more appropriate fit.

If you are weighing up whether this unit is the right match for your service volumes or kitchen setup, the team is happy to talk it through 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 Lincat Opus OE8109 is an electric chip scuttle designed to hold freshly cooked chips and similar fried products at serving temperature between the fryer and the plate. It uses a combination of an overhead heat lamp and a base heating element to maintain even warmth across the holding area without drying out or toughening the product during the wait.

In a busy service environment, chip quality can deteriorate quickly once product leaves the fryer. The dual-heat approach addresses this directly, maintaining consistent conditions during peak covers and keeping chips at temperature for a realistic holding window. The overhead lamp also provides a degree of presentation value, which suits open pass or servery counter setups where the unit is visible to front-of-house staff or customers.

From a practical standpoint, several design details contribute to day-to-day usability:

• Perforated fat drain plate keeps chips elevated above draining fat, helping preserve texture
• Removable chip container simplifies end-of-service cleaning
• Dual heat source reduces cold spots across the holding area
• Overhead lamp doubles as a presentation feature on an open pass or servery counter

The OE8109 is a countertop unit requiring only a standard electrical connection — no gas supply or water feed is needed, which keeps installation straightforward. It is worth checking available counter depth and clearance above your pass before ordering, as the overhead lamp adds to the overall unit height and may be a consideration in tighter servery configurations.

This model is well suited to pubs, cafés, fish and chip restaurants, and casual dining operations where chips are a high-volume menu item and holding quality during service is a regular concern. For larger operations running multiple fryer banks or extended continuous service, a higher-capacity holding solution may be worth considering alongside this unit.

If you are weighing up whether this fits your service style and throughput, our team is happy to talk through the options with you.

The Lincat FWDG is a free-standing electric food warming unit with three independent drawers, designed to hold plated dishes, cooked food, and serving vessels at a consistent serving temperature throughout service. Supplied with full-size GN pans and a removable water tray, it is built around the practical demands of a working pass rather than as an occasional supplement to the kitchen.

In a commercial kitchen, the ability to hold food at stable temperature without compromising quality is a genuine operational requirement. The FWDG maintains a consistent holding temperature across all three drawers simultaneously, while the integrated humidity facility — fed by the water tray — helps prevent food from drying out during extended holding periods. This is most valuable during high-demand service windows where dishes are plated ahead of the pass and need to reach the customer in good condition.

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

• Consistent holding temperature maintained across all three drawers throughout service
• Humidity control preserves food texture and appearance during longer holds
• Full insulation keeps exterior surfaces cool, reducing burn risk in busy pass areas
• Removable drawers make end-of-service cleaning straightforward
• Stainless steel runners support reliable, quiet drawer operation over time

As a free-standing unit, the FWDG requires only a standard electrical connection and a stable, weight-rated surface. There is no requirement for plumbing, gas, or extraction, which gives reasonable flexibility when positioning it within the kitchen or at the pass. It is worth being clear about its role: this is a holding tool, not a regeneration unit. Food must reach the correct serving temperature before loading — the FWDG maintains that temperature, it does not achieve it from cold.

The unit is well suited to restaurants, hotels, pub kitchens, and contract catering operations where a dependable holding solution is needed at or near the pass. For very high-volume operations serving across multiple sections simultaneously, it is worth considering whether a greater drawer capacity would better support the workflow.

If you would like to discuss whether this unit is the right fit for your service volumes and kitchen layout, the team is happy to talk it through.

The Lincat LT4X is a four-slot pop-up toaster built specifically for commercial use. It is a countertop unit designed to handle the steady, repeated demands of a working kitchen — not a domestic appliance pressed into service. Extra-deep toasting slots accommodate thicker-cut bread and larger slices without the jamming or uneven browning that often occurs with shallower domestic-style units. A scissor-action lifting mechanism replaces the conventional push-down lever, which helps reduce bread jams during busy service. A timer control allows staff to set consistent results, removing the guesswork across a full cover run.

In practice, the LT4X performs reliably in lower-to-mid volume breakfast operations. Hotel breakfast rooms, café counters, pub kitchens, and staff canteens are all common settings. It handles steady throughput well for its size and class. The ability to operate individual slots independently means quieter periods can be managed more economically without running the full unit unnecessarily.

• Extra-deep slots accommodate thicker bread without jamming
• Scissor-lift mechanism improves reliability over standard lever designs
• Timer control supports consistent results across different members of staff
• Independent slot operation allows more economical use during quieter service
• Compact footprint suits tight counter or servery layouts

Installation requires nothing beyond a suitable mains socket — no water, gas, or specialist electrical connections are needed. Positioning is flexible, though it is worth ensuring adequate clearance above the unit for safe bread ejection during service. As a countertop appliance it can be relocated easily if your servery layout changes.

The LT4X is well suited to sites where toast is a regular but not overwhelming part of service. For operations running very high toast volumes over an extended service window, a conveyor toaster is worth considering as a more appropriate format. If you are working out which approach fits your operation, we are happy to talk it through.

The Lincat PB66 is a twin tank electric pasta boiler designed for commercial kitchens where pasta appears consistently on the menu. Each tank operates independently, which allows different pasta types or portion sizes to be cooked simultaneously — a practical advantage when orders vary across a busy service.

In operation, the PB66 holds up well under the repeated demands of a continuous service. Thermostatic control maintains stable water temperature across successive batches, which supports consistent results when pasta dishes are being turned around throughout the day. The independent tank arrangement also means one side can be refreshed or briefly rested without interrupting output from the other — a useful characteristic when demand shifts unevenly across a sitting.

Several design details reflect practical kitchen use:

• Front-mounted controls keep adjustments accessible without reaching over hot surfaces
• Hinging element with safety cut-out allows straightforward access for cleaning between services
• Front drain taps simplify water changes at the end of service without having to lift or move the unit
• Stainless steel tanks and elements offer durability suited to regular commercial use
• Basket configurations can be adapted to different portion sizes and pasta types

As an electric unit, installation is generally more straightforward than a gas equivalent — there is no gas supply or flue to account for. You will need an appropriate power supply to support the unit's load, a stable worktop position, and drainage within reach. Extraction above the cooking area should also be confirmed before installation, as steam output during service is considerable.

The PB66 is well suited to restaurants, hotels, and contract catering operations where pasta is a regular menu fixture and a reliable twin tank unit is enough to meet service demand. For very high-volume sites — large pasta-focused restaurants or high-throughput canteens — a heavier-duty model with greater combined capacity may be worth considering.

If you would like to talk through whether the PB66 fits your kitchen layout and service volumes, our team is happy to help you work that out before you commit.

The Lincat Opus OE8701 is a single-tank electric pasta boiler designed for permanent installation at a dedicated pasta station. Unlike countertop pasta cookers filled manually, this unit connects directly to a mains cold water supply and a plumbed waste outlet, making it a fixed piece of equipment intended to run throughout a full service without manual intervention. Beyond pasta, it can also operate as a steamer or bain marie, which gives operators some practical flexibility when the menu or service format changes.

Consistent water temperature is the critical factor in keeping a pasta station productive during a busy service. The OE8701 uses a two-position fill setting — a fast fill mode for initial heat-up and a trickle fill mode for topping up during service. This approach limits the temperature drop that comes with adding large volumes of cold water, helping to maintain recovery times and throughput across a full sitting. Boil-dry protection provides a useful safeguard during periods when the unit is running without close attention.

Several design details contribute to practical daily use:

• Flush-fitting plate elements reduce food trap points and simplify end-of-service cleaning
• Corrosion-resistant elements are better suited to continuous water contact across multiple services
• An internal drainage tap makes end-of-day draining straightforward without lifting or tipping the unit
• The plumbed waste connection removes the need to empty the tank manually between services

Because this unit requires a plumbed cold water supply, a waste connection, and a suitable electrical supply, it is not a plug-and-go appliance. Installation planning is important, particularly where under-counter services access is limited. It is worth involving your installer at an early stage to confirm that water, waste, and electrical connections can be brought to the intended location without significant remedial work.

The OE8701 is well suited to restaurants, hotel kitchens, and contract catering operations where pasta features regularly on the menu and the volume of covers justifies a dedicated boiler at a fixed station. Kitchens with lighter or more occasional pasta output may find a smaller countertop unit more appropriate. Where an operation is running several pasta dishes simultaneously at high volume, a twin-tank configuration may be worth considering to avoid bottlenecks during peak service.

If you are unsure whether a single-tank unit will match your service volumes, or you want to talk through installation requirements before committing, the team is happy to work through the details with you.

The Lincat LCS is a countertop chip scuttle designed to hold freshly cooked chips and other fried or battered products at a consistent serving temperature between batches. It sits on the pass or frying station and acts as a short-term holding point, bridging the gap between the fryer and the plate without compromising quality.

In a busy service environment, even a brief wait can affect texture and temperature. A chip scuttle addresses this by providing a warm, partially enclosed holding space that keeps product in acceptable condition during the short windows between cooking and plating. It is not a long-term storage solution, but it is a practical tool for managing throughput when demand is steady and fryers are working consistently.

A few features matter in day-to-day use on a busy pass:

• Adjustable temperature control to suit different products and service conditions
• Removable perforated drain plate for straightforward cleaning between services
• Positive park position on the lid, keeping it accessible and secure during plating
• Compact countertop format well suited to tight pass areas

Installation is straightforward — the unit is a plug-in countertop appliance requiring a standard mains socket. There is no gas connection, water supply, or extraction required. It is well suited to fish and chip shops, pub kitchens, cafés, and any operation running a frying section with moderate to high throughput. For very high-volume sites turning out continuous large batches, it is worth considering whether a larger capacity holding solution would better match the pace of service.

If you are unsure whether this unit suits your pass layout or service volume, the team is happy to talk it through with you.

The Lincat D5R/100S is an open-fronted, countertop refrigerated merchandiser designed for self-service environments. It holds chilled grab-and-go products — sandwiches, wraps, salads, cold drinks and similar items — at safe serving temperatures while keeping them directly accessible to customers without staff intervention. The aluminium-framed cabinet carries a metallic silver finish with internal lighting, making it a practical choice for front-of-house counters where product visibility matters.

Blown-air circulation maintains a consistent temperature throughout the cabinet, avoiding the warm spots near the open front that natural convection can leave. A digital control panel allows operators to set a target temperature and will flag any deviation, giving staff early warning if the unit is working harder than expected — a useful feature where food safety records are actively maintained. Hot gas auto-defrost manages frost build-up without manual intervention, keeping the cabinet running cleanly through busy service periods without requiring staff to take it offline.

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

• Open-front design reduces queuing and frees staff for other tasks during service
• Digital temperature monitoring supports food safety compliance and record-keeping
• Internal lighting improves product visibility at the point of customer selection
• Auto-defrost and fan-cooled condenser keep routine maintenance straightforward
• Plug-in electric connection means no specialist installation is required

As a countertop unit, the D5R/100S needs a stable, level surface capable of bearing its weight and adequate clearance around the condenser for ventilation. Positioning is worth thinking through carefully — siting the unit close to cooking equipment or in direct sunlight will reduce refrigeration efficiency and increase running costs over time.

This merchandiser suits cafés, staff restaurants, food-to-go counters and smaller hospitality operations with a steady but moderate throughput of chilled products. Sites with a larger chilled range or significantly higher customer flow may find a floor-standing or multi-shelf model better matched to their volume. Where products should not be customer-handled, a glazed-door display cabinet would be a more appropriate choice.

If you are weighing this unit against your counter layout or expected product range, the team is happy to talk it through before you place an order.

The Lincat D5R/100B is a countertop refrigerated display unit built for rear-service counter layouts, where serving staff manage and replenish stock from behind the unit while customers select from the front. It is designed to hold sandwiches, salads, prepared foods, pastries, and similar chilled products at a safe serving temperature throughout the service period, while keeping them clearly visible at counter level.

Fan-assisted air circulation maintains an even temperature across all shelf levels, which matters in practice when rear doors are being opened and closed regularly during a busy service. Static cooling alone struggles to recover quickly under that kind of repeated access; the forced-air system here handles it more reliably. Hot gas auto-defrost reduces the need for manual intervention and keeps the unit operating consistently over long service periods without the interruptions that manual defrost routines can cause.

In day-to-day operation, the unit offers several practical advantages for front-of-counter service:

• Digital temperature control with deviation alert helps operators stay within safe serving ranges throughout service
• Sliding rear glass doors allow quick, low-disruption restocking without disturbing front display presentation
• Internal lighting keeps chilled products clearly visible to customers across the counter
• Clip-in light fittings allow bulb replacement without specialist tools or downtime

Installation requires a level, stable counter surface with adequate ventilation clearance around the condenser. The unit performs best positioned away from direct heat sources and cooking equipment — ambient temperature has a measurable effect on refrigeration efficiency, and this is worth considering carefully when planning placement. A standard electrical supply is all that is required.

This unit suits lower-to-moderate volume servery environments well: workplace restaurants, café counters, hotel breakfast stations, and similar operations where a single countertop display handles demand comfortably. Sites with higher footfall, greater product volume, or a need for wider counter coverage are likely to require a larger or multi-deck unit. If your counter is set up for customer self-service rather than rear service, a different display configuration will be a better fit.

If you are unsure whether this unit suits your counter layout, ambient conditions, or service volume, the team is glad to talk through the details before you commit.