Lincat

The Lincat P6P3 Panther Slim is a mobile hot cupboard designed to hold plated meals and warm plates at service temperature. Its reduced depth distinguishes it from standard-depth units, making it a practical choice for tighter service corridors, narrow pass areas, and function rooms where a full-depth cabinet would obstruct staff movement or create a flow problem. The castored base means the unit can be repositioned as service requirements change, rather than committing to a fixed location.

Fan-assisted heat circulation distributes warmth evenly throughout the interior, which becomes particularly important during extended service when the doors are opened and closed repeatedly. Without consistent air movement, temperature variation between shelf levels can lead to unevenness at the pass — something that affects plated service quality in any busy operation. Two height-adjustable internal shelves offer flexibility around different plate sizes or service configurations, and the sliding door design allows quick access without doors swinging into adjacent staff or equipment.

The key operational advantages this unit offers are:

• Mobile on castors — can be repositioned between service areas or function rooms
• Slimline footprint reduces the impact on pass space and service corridors
• Fan-assisted circulation keeps temperatures consistent across both shelf levels
• Sliding doors give clean access without encroaching on adjacent workspace
• No fixed installation required, making it straightforward to redeploy

The unit requires a standard mains electrical connection. As it is mobile rather than fixed, no hard installation is needed, but it is worth checking floor surfaces, thresholds, and any ramps before placing it in service. It is also worth noting that this is a holding unit, not a cook-and-hold cabinet — food should reach the correct temperature before loading, as the P6P3 is designed to maintain temperature rather than raise it.

This unit is well suited to restaurants, hotels, and function caterers with moderate cover volumes who need reliable, flexible hot holding without a permanent fixture. For larger banqueting operations or central production kitchens with higher throughput demands, a heavier-duty model from the broader range may be a better fit.

If you would like to talk through whether this unit suits your service setup or how it works alongside existing pass equipment, the team is happy to help.

The Lincat P6P4 Panther is a slimline, mobile hot cupboard designed for holding plated meals and warming plates at consistent serving temperatures. Its reduced depth is the defining characteristic — it fits into tighter service runs and narrow back-of-house corridors where a standard-depth cabinet simply would not. Four heavy-duty castors allow it to be repositioned without disrupting the rest of the kitchen, which is particularly useful in operations where the pass layout shifts between service periods or events.

Heat is distributed by a fan-assisted system, which helps maintain an even temperature throughout the cabinet rather than relying on passive warmth that can leave cooler zones near the door or at lower shelf level. Two height-adjustable internal shelves allow operators to configure the interior around different plate sizes or service formats, and double sliding doors provide access from either side — practical where staff are working around the unit from both directions in a confined space.

The main operational advantages of this unit include:

• Mobile on castors — repositionable between service areas without disconnecting
• Slimline footprint suits tight passes and narrow service corridors
• Fan-assisted heat reduces temperature variation across shelves
• Adjustable shelving adapts to different plate heights and service formats
• Sliding doors remove the need for door-swing clearance in confined spaces

This is a plug-in electric unit with no gas or water requirements, keeping installation straightforward. It should be positioned on a level, stable floor surface given the castor-mounted base. The reduced depth that makes it so practical in tight spaces does mean internal capacity is more limited than a full-depth cabinet — it is worth considering your typical cover count before committing.

The P6P4 is well suited to restaurants, hotel dining, and banqueting operations where plated meals need to be held ahead of service, and it works particularly well as a front-of-pass unit. For sites holding larger quantities across a longer service period, or where mobility is not a priority, a wider or fixed-position cabinet may offer a better match. If you are unsure whether this unit fits your service volume or layout, the team is happy to talk it through before you commit.

The Lincat P6P5 Panther is a slimline, mobile hot cupboard designed to hold plated meals and warm clean plates ahead of service. Its reduced depth makes it a considered choice for operators working with limited pass space or compact servery areas, where a full-depth unit would disrupt flow or simply not fit. The castored base means it is not fixed to one position — it can be moved between service areas, brought closer to the pass at peak times, or rolled clear during quieter periods when floor space is needed elsewhere.

Fan-assisted heat circulation helps maintain a consistent temperature across all shelf levels, which matters when holding a full load of plated meals through a busy service. Static-element units can develop warm and cool spots depending on shelf position; the fan-assisted approach in the P6P5 reduces that risk and helps plates arrive at the pass at a more uniform temperature. Two height-adjustable internal shelves give a degree of flexibility for different plate sizes or stacking arrangements.

• Fan-assisted heating reduces hot and cold spots across shelf levels during service
• Height-adjustable shelves accommodate different plate sizes and stacking configurations
• Double sliding doors allow quick access without encroaching on adjacent workstation space
• Heavy-duty castors allow repositioning between service areas with minimal effort
• Slimline depth suits servery and pass layouts where space is genuinely restricted

As a plug-in electric unit, installation is straightforward — no gas connection or fixed electrical work is typically required, making it practical to position wherever the pass demands. That said, it is worth confirming your available socket provision and ensuring the castors are properly locked during service to keep the unit stable under regular access.

The P6P5 is well suited to small and medium-sized operations — restaurants, hotel serveries, pub kitchens, and function catering where plate volume is manageable and flexibility of placement matters. For operations holding larger quantities across an extended service period, or where a static built-in unit would better suit a fixed pass layout, a higher-capacity alternative may be worth considering.

If you would like to talk through whether this model fits your pass layout or service volume before ordering, the team is happy to help.

The Lincat Opus OE8015 is a freestanding electric range combining a full-width cast iron solid top with a fan-assisted oven below. It sits within the Opus 800 series and is designed for high-throughput kitchens where a single unit needs to carry both direct cooking and oven work through continuous service periods.

The solid top is divided into two independently controlled zones, each adjusted via a six-position simmerstat. Cast iron builds a natural heat gradient from the centre outward — experienced cooks use this deliberately, positioning work that needs high, direct heat at the centre while using the cooler outer edges for holding and gentle tasks. A perimeter spillage channel helps contain liquids during busy service, and the full-width machined surface makes good use of the available hotplate area without raised edges or dead zones interrupting workflow.

The oven uses twin fan-assisted heating to circulate air evenly through the cavity, supporting consistent results across multiple shelf positions at the same time. Side-hinged doors open to 180 degrees, which makes loading and unloading at pace more straightforward. Removable interior liners — base, sides, and top — reduce the time and effort required for end-of-day cleaning considerably compared with fixed-interior designs.

• Independent solid top zone control for flexible heat management during service
• Fan-assisted oven circulates heat evenly across all shelf positions simultaneously
• Removable oven liners simplify end-of-service cleaning significantly
• Natural cast iron heat gradient supports varied cooking techniques on one surface
• Heavy-duty castors allow repositioning and access for cleaning beneath the unit

The OE8015 sits within the standard 800mm depth suite format, which means it aligns cleanly with other Opus 800 series equipment if you are building or extending a cooking suite. Installation requires a suitable electrical supply — whether three-phase or single-phase depends on your site configuration, and this is worth confirming with your electrician before ordering. Canopy extraction above the range is required. The unit's weight and footprint should be factored into layout planning, particularly where floor protection is needed during delivery and positioning.

This range is well suited to restaurants, hotel kitchens, and contract catering operations running consistent covers across lunch and evening services. For operations with extended service periods or greater oven capacity demands, a heavier-duty or larger-format model may be worth considering. Equally, kitchens with limited space or lower throughput may find a more compact range offers better value.

If you would like to talk through whether the OE8015 fits your kitchen layout and service pattern, our team is happy to work through the details with you.

The Lincat OA8917 is a floor stand designed specifically for use with the Lincat OE8014 series. Rather than resting the unit on a counter or fabricating a workaround support, this stand provides a properly engineered base that holds the equipment at a practical working height and keeps it stable throughout service.

In a busy commercial kitchen, a poorly supported piece of equipment is a genuine problem. Units that shift or rock under repeated use create safety hazards and make cleaning more difficult. A manufacturer-matched stand is built to carry the correct load for the unit it supports, with the right base alignment — something a generic support cannot reliably provide.

• Correct fit and load-bearing alignment for OE8014 series units
• Positions the equipment at an ergonomic working height
• Keeps the unit stable and secure during heavy service periods
• Allows easier access for cleaning around and beneath the equipment
• Maintains the manufacturer's intended installation configuration

There are no electrical, gas, or water connections involved — this is a purely mechanical accessory. Installation is straightforward, though it is worth checking floor condition and available clearance beforehand, particularly in kitchens where drainage channels or restricted floor space are a factor.

This stand is suited to operators who have a Lincat OE8014 series unit and need a stable, correctly specified floor-mounted base. If you are unsure whether this stand is compatible with your specific model variant, or you are planning a new installation, we are happy to confirm suitability before you order.

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 BA112 is a full size pasta basket made specifically for use with the Lincat PB33 and PB66 pasta cookers. It is available as a genuine replacement for a worn or damaged original, or as an additional basket to support rotation across a busy service.

In a working pasta station, the basket is the component that takes the heaviest daily handling. Frames can distort over time, mesh fatigues with repeated thermal cycling, and handles can loosen in high-volume environments where baskets are being lifted, drained, and returned to hot water continuously throughout service. Keeping a genuine spare on site means a damaged basket does not become a mid-service problem.

Running two baskets in rotation is one of the more straightforward ways to improve throughput at the pasta station. While one portion is cooking, a second basket can be loaded and ready to drop, which keeps output moving without waiting on the well between orders. This works particularly well where pasta makes up a significant proportion of menu output during peak periods.

• Genuine Lincat accessory with confirmed fit for PB33 and PB66 models
• Full size format suited to bulk portioning across a service
• Supports basket rotation to maintain consistent throughput
• Straightforward to clean down between services
• Direct like-for-like replacement for worn or damaged original baskets

This basket is compatible only with the Lincat PB33 and PB66. It will not fit other manufacturers' pasta cookers or Lincat models outside this range. If you are unsure whether one basket or two will suit your service volume, the team is glad to help you think it through.

The Lincat BA114 is a half size pasta basket made specifically for use with the Lincat PB33 and PB66 pasta cooker models. It fits directly into the cooker tank and is intended either as a like-for-like replacement for a worn or missing basket, or as an additional basket to expand how the cooker is used during service.

In a working kitchen, how you configure your pasta cooker has a practical effect on service flow. Running two half size baskets simultaneously allows different pasta types or portion sizes to be cooked in the same tank without mixing — useful when you are covering multiple dishes from a single unit. During quieter covers, a half size basket also means you are not committing to a full load, which supports tighter portion control and reduces waste at the end of service.

• Fits directly into Lincat PB33 and PB66 pasta cooker tanks
• Allows two pasta types to cook simultaneously within a single unit
• Practical for lower-volume periods or where portion control matters
• Easy to lift, drain, and return to the tank during a busy pass
• A sensible spare to hold in reserve if the original basket is in use or needs replacing

It is worth confirming your cooker model before ordering. The BA114 is only compatible with the PB33 and PB66 — it will not fit other Lincat pasta cooker ranges. If you are unsure whether a half size basket suits your current service style, or whether your pasta cooker setup is working as efficiently as it could, we are happy to talk it through.

The Lincat BA115 is a quarter size pasta basket made specifically for use with Lincat's PB33 single tank and PB66 twin tank pasta cookers. It fits directly into the cooking well, subdividing the available capacity so operators can cook smaller, independent portions rather than filling the full tank with a single product.

In a working kitchen, that flexibility has clear practical value. Where a menu carries two or three pasta dishes, individual baskets allow different types to cook simultaneously without cross-contamination of flavours or the need to run separate equipment. During quieter service periods, cooking in smaller batches also reduces over-production and the wastage that tends to follow when output is tied to the full tank volume.

• Subdivides the cooking well for simultaneous, separate pasta types
• Compatible with both the PB33 single tank and PB66 twin tank pasta cookers
• Supports portion control across both busy and quieter covers
• Easy to lift, drain, and clean within a normal service routine
• Reduces batch over-cooking when demand is lower

This is a straightforward addition for any operation already running a compatible Lincat pasta cooker. It is worth confirming how many baskets your configuration can accommodate before ordering — on the PB66 in particular, multiple baskets across both tanks may already be in use, and total capacity should be considered accordingly.

If you would like to talk through how this basket works within your current setup, we are happy to help.

The Lincat BA116 is a quarter-size pasta basket designed to work within the Lincat PB33 and PB66 pasta cookers. It sits inside the main tank and divides the cooking area into smaller sections, allowing different pasta varieties or separate portion sizes to be managed independently without running additional equipment.

In a working kitchen, that flexibility becomes genuinely useful once service picks up. Rather than committing the full tank to a single product, a quarter basket lets you respond to individual orders, run a side pasta alongside a main dish, or hold smaller batches ready to go without over-producing. It is a straightforward way to get more organised use from equipment you already have.

• Divides the tank into quarter sections for flexible, simultaneous batch cooking
• Allows multiple pasta varieties to run in one unit at the same time
• Supports smaller portion batches, helping to reduce waste during quieter periods
• Compatible with both the Lincat PB33 and PB66 pasta cookers
• Easy to lift, drain, and clean quickly between uses during service

There are no installation requirements — this basket drops straight into your existing pasta cooker with no modification needed. The one thing worth confirming before ordering is your pasta cooker model. The BA116 is sized specifically for the PB33 and PB66 and is not a universal fit across other pasta cooker ranges.

It suits any kitchen already running one of the compatible Lincat models that wants more control over pasta service output. If you are building out a pasta station from scratch and are not yet sure which configuration fits your service volumes, we are happy to talk it through before you order.

The Lincat OA8924 is a genuine third size pasta basket, designed for use with compatible Lincat pasta cookers. It offers a reduced-capacity option within the basket range, allowing operators to cook smaller quantities independently while other baskets run simultaneously in the same unit.

In a working pasta station, having the right basket size for each portion load makes a practical difference during service. A third size basket is useful when you are managing multiple pasta types at once, working with different cook times, or simply controlling output more precisely at quieter points in a shift. Running a full-size basket for a modest quantity can affect recovery and consistency — a correctly sized basket helps maintain throughput without unnecessary waste or delay.

As a genuine Lincat accessory, the OA8924 is built to fit and seat correctly within compatible units. Proper fitment matters in a hot, wet environment — incorrect seating can affect both safety and the evenness of the cook. The basket is designed to handle the repeated thermal cycling that comes with sustained use across a busy service.

It is worth confirming compatibility with your specific Lincat pasta cooker model before ordering, as basket fitment does vary across the range. If your operation runs a high-output pasta station requiring greater capacity, larger basket options are available that may be a better match for your volume.

If you are unsure which basket size or combination suits your service style, we are happy to talk it through before you order.

The Lincat OA8925 is a genuine manufacturer accessory designed to divide the cooking tank of a compatible Lincat pasta cooker into smaller independent sections. Rather than managing an entire tank as a single batch, operators can cook individual portions or separate pasta varieties simultaneously, lifting and draining each basket independently as orders come in.

During a busy service, that independence matters. A basket of penne can be lifted and drained while tagliatelle continues cooking alongside it, which helps maintain ticket times and prevents the over-cooking that tends to occur when a full tank is held waiting for a single large batch to finish. For kitchens with varied pasta menus or strict portion discipline, this kind of control is a practical everyday advantage rather than a marginal one.

Using a genuine Lincat accessory ensures correct fit within the unit — proper immersion depth, secure handling, and consistent drainage. These details can seem minor until service pressure reveals them. Third-party baskets sometimes introduce small inconsistencies in fit or depth that only become apparent when speed is critical.

• Divides the cooking tank for simultaneous, independent portion cooking
• Allows individual baskets to be lifted without disturbing others
• Genuine Lincat accessory with correct fit for compatible units
• Reduces waste from batch over-cooking during service
• Supports consistent portioning across varied pasta menus

Compatibility varies across the Lincat pasta cooker range, so if you are unsure whether this basket suits your existing unit or are building out a setup, we are happy to check before you order.

The Lincat OE8211 is an electric clam griddle designed for commercial kitchens where speed and consistency through a busy service are the priority. Unlike a conventional flat griddle, the clam format uses upper and lower heated plates that close over the food and cook both sides simultaneously. The upper plate adjusts automatically to accommodate varying food thickness, so there is no need to reset manually between different items.

Cooking both sides at once reduces the time each item spends on the griddle and removes the need for turning, which helps maintain throughput during peak periods. Two independently controlled cooking zones allow operators to run one side at full capacity while holding the other on standby during quieter spells — avoiding unnecessary energy use without powering the unit down entirely. Individual digital timers on each clam plate support consistent results across a full service, which is particularly useful where more than one person is working the station.

From a day-to-day operational standpoint, the unit is straightforward to manage:

• PTFE non-stick sheets on the clam plates reduce food adhesion and simplify cleaning between and after service
• The stainless steel lower plate wipes down quickly without elaborate effort
• A large fat collection drawer allows extended cooking runs without frequent interruption
• A wide drainage channel reduces time spent managing fat clearance during service

As an electric unit, the OE8211 requires a hardwired connection with appropriate circuit protection — it is not a plug-in appliance. Connection should be carried out by a qualified electrician, and it is worth confirming your available supply is compatible before ordering. The unit is designed for countertop installation with adequate clearance around it; it is not suitable for outdoor or unventilated environments.

The OE8211 suits cafés, quick-service restaurants, hotel kitchens, and similar operations handling paninis, burgers, chicken portions, breakfast items, or anything that benefits from fast, consistent two-sided cooking. Sites running continuous high-volume output across a full day may find a heavier-duty model more appropriate for their demands.

If you would like to talk through whether this unit is the right fit for your service volumes and kitchen setup, the team is happy to help before you commit to an order.

The Lincat OE8210 is a countertop electric clam griddle with two independently controlled cooking zones. Each zone combines a lower steel plate with a hinged upper clam plate that closes down onto the product, applying heat from both surfaces simultaneously. That dual-sided cooking action is what separates this format from a conventional open griddle, and it has a direct bearing on how the unit performs during service.

Cooking both sides at once reduces overall cooking times considerably, which during a busy service translates into faster ticket times and more consistent output — particularly where the same product is being cooked in volume throughout the day. The self-adjusting upper plate accommodates different product thicknesses without manual adjustment, which helps maintain throughput when the kitchen is under pressure. The digital timer on each clam plate supports repeatable results, useful wherever consistency across a team matters. During quieter periods, independent zone control means only one side needs to stay active, a practical consideration for operations running a split service pattern.

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

• Independent thermostatic control per zone allows flexible management across different service periods
• Digital timer per clam plate supports consistent, repeatable cooking results
• PTFE non-stick coating on the upper plates reduces product adhesion and simplifies cleaning
• Robust lower steel plate suited to the demands of regular commercial use
• Large fat collection drawer and wide drainage channel support uninterrupted service flow

As a countertop unit, available worktop depth and overhead clearance both need to be assessed before installation — the clam lid opens upward and requires adequate clear space above the unit. A qualified electrician should confirm the electrical supply requirements prior to ordering. Overhead extraction in line with standard commercial kitchen ventilation guidance is advisable above the cooking position.

The OE8210 is well suited to cafés, quick-service restaurants, hotel kitchens, and contract catering operations where consistent portioned output during service is a priority. It performs particularly well with proteins, paninis, and similar products where a repeatable result is important. Operations running very high continuous throughput across an extended service day may want to consider whether a heavier-duty configuration would be more appropriate for their volume.

If you would like to talk through how the OE8210 fits your service pattern before committing to an order, the team is happy to help you work that out.

The Lincat OA8952 is a purpose-built floor stand designed to support compatible Lincat appliances at a practical working height. It is sold as an accessory only and does not include any appliance. Its function is straightforward: to provide a stable, correctly proportioned base that positions equipment correctly for daily operator use and lifts the unit clear of the kitchen floor during service.

In a working kitchen, equipment height has a direct effect on how comfortably operators can work through a busy service. Positioning appliances at the right level reduces fatigue during repetitive tasks and supports better posture over long shifts. Raising the unit off the floor also makes cleaning beneath and around the equipment more manageable — a practical consideration on any site working to food hygiene standards. The construction is suited to the conditions of a professional kitchen rather than light-duty or domestic use.

• Raises compatible Lincat appliances to a practical working height
• Provides a stable base during busy service periods
• Lifts the unit clear of floor-level moisture and spillage
• Makes cleaning beneath and around the appliance more straightforward
• Built and finished for professional kitchen environments

Floor stands of this type are generally model-specific or range-specific rather than universal accessories. Fitting an incompatible stand can affect stability and may have implications for manufacturer support, so confirming that the OA8952 is the correct match for your appliance before ordering is a sensible step. If you are equipping a new station or replacing an existing stand, checking compatibility against your specific Lincat model avoids problems further down the line.

If you are unsure whether this stand is the right fit for your appliance or setup, we are happy to check compatibility before you place an order.

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

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

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

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

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

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

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

The 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 Lincat Opus 800 OE8008 is a six-plate electric range cooker combining a full six-zone hob with a fan-assisted double-door oven in a single 800mm-deep unit. It is designed to handle hob and oven demand running concurrently through a busy service, which makes it a practical choice for kitchens that need a reliable all-electric cooking platform without separating hob and oven capacity across different pieces of equipment.

Each of the six hob plates offers thermostatic control across a broad temperature range, giving chefs consistent, repeatable output whether holding at low heat or pushing through peak covers. The fan-assisted oven circulates heat evenly across all shelf positions, which is particularly useful when the oven is fully loaded with GN trays during batch cooking, finishing, or reheating alongside active hob use — a common scenario in busy service environments where uneven oven results cause real operational problems.

From a day-to-day operational standpoint, the OE8008 offers several practical advantages:

• Fan-assisted oven delivers consistent heat distribution under full load
• Vitreous enamelled oven liners and removable panels reduce cleaning time between services
• Dished hob surface contains spills and simplifies daily cleaning routines
• Side-opening oven doors allow safer access in tighter kitchen configurations
• Heavy-duty castors permit repositioning and improve access for cleaning behind the unit

As an electric range, the OE8008 requires a three-phase electrical supply and installation by a qualified electrician experienced in commercial kitchen fit-outs — a standard single-phase connection is not suitable. The 800mm depth integrates well into a planned cooking suite, but it is worth confirming clearances to adjacent equipment and walls before ordering, particularly in refits where the existing line was built around shallower 700mm-depth equipment. Adequate extraction above the unit is essential and should be sized to handle the combined output of the hob and oven running simultaneously under full load.

The OE8008 is well suited to independent restaurants, gastro pubs, and catering operations running moderate to high covers where an all-electric cooking suite is preferred or required. It sits within a broader range of configurations — if your service volume is particularly demanding or your menu places heavy continuous load on both hob and oven, a higher-output model may be worth considering. Equally, if your kitchen operates at lower volumes, a smaller-footprint unit may offer better value in day-to-day running costs.

If you are working through whether this range fits your kitchen layout, electrical setup, or service pattern, we are happy to talk it through before you commit to an order.

The Lincat ECG6 is an electric countertop chargrill built for commercial kitchen use. It uses electric heating elements to produce the branded grill marks and chargrilled finish more commonly associated with gas or charcoal equipment. An integral water bath sits beneath the cooking grid, adding humidity during cooking and simplifying end-of-service cleaning.

In a working kitchen the ECG6 performs reliably across a sustained service. The water bath helps retain moisture in meat and fish, which reduces shrinkage and supports consistent plate presentation — a practical consideration where yield matters and covers are moving steadily. A safety cut-out activates if the water bath runs dry, offering a degree of protection during a busy service when the unit may not be watched constantly.

The main operational advantages worth noting:

• Integral water bath maintains humidity and reduces food shrinkage during cooking
• Splash guard with water funnel allows the tank to be topped up without interrupting service
• Hinging elements lift clear for straightforward end-of-service cleaning
• Electric operation removes the need for a gas supply or gas safety infrastructure
• High-temperature safety cut-out protects the unit if the water bath runs dry

As a countertop unit, the primary installation considerations are available worktop space and access to a suitable electrical supply. No gas connection is required. The cooking process generates smoke and steam, so adequate canopy extraction above the unit is essential and should be confirmed before the unit is installed — this is standard practice for chargrilling equipment in most commercial kitchens.

The ECG6 is well suited to smaller and mid-sized operations that want to offer chargrilled dishes without a gas infrastructure: cafés, gastropubs, hotel kitchens, and compact restaurant operations are typical environments. It works well as a standalone grill or alongside other countertop cooking equipment. For sites running high volumes of chargrilled covers across a long continuous service, it is worth considering whether a larger or heavier-duty unit would be a better fit for the demand.

If you would like to talk through whether this unit suits your service style and kitchen setup, our team is happy to help you work through it before you commit.

The Lincat DF39 is a single-tank counter top electric fryer from the Silverlink 600 range — a line that has been a consistent presence in commercial kitchens for many years. It is designed for operations where counter space is limited but a reliable frying capability is needed throughout service. The tank is fabricated from grade 304 stainless steel and fully welded to the hob body, giving a clean, seamless finish that holds up well to daily use and makes routine hygiene maintenance more straightforward.

In practice, the DF39 performs dependably in lower-to-mid-volume environments. It handles steady frying demand during service without the footprint of a floor-standing unit. The hinging element is a genuinely useful design detail — it lifts clear of the tank without tools, which simplifies cleaning between services and reduces the time the fryer needs to be taken out of action. Front-mounted controls keep the working interface accessible and away from the heat zone, which is a sensible arrangement on a busy service line.

• Grade 304 stainless steel tank, fully welded for structural integrity and easy cleaning
• Hinging element with safety cut-out for tool-free tank access and cleaning
• Front-mounted controls positioned away from the heat zone during service
• Heavy-duty double nickel-plated wire baskets supplied as standard
• Batter plates and stainless steel lid included as standard

As a counter top unit, installation is relatively straightforward, but it does require a suitable electrical supply and proper overhead extraction — either a canopy or a mechanical ventilation system that meets current UK regulations. It is worth confirming your extraction setup is compliant before commissioning the unit.

The DF39 is a single-tank fryer, so sites needing to run multiple oils simultaneously, or operations with consistently high fried-food volumes across a full service, may find a twin-tank or floor-standing model a more practical long-term fit. The DF39 is well suited to cafés, sandwich bars, small independent restaurants, and as a secondary unit in larger kitchens that already have a primary fryer in place.

If you would like to talk through whether the DF39 is the right match for your service volumes and kitchen setup, the team is happy to help you work that out.

The Lincat DF46 is a single-tank counter top electric fryer from the Silverlink 600 range — a line that has been a consistent fixture in UK commercial kitchens for many years. It is a straightforwardly built, practical unit: the tank is fully welded from grade 304 stainless steel, which gives it a seamless profile that holds up well under daily use and simplifies cleaning considerably compared with fabricated alternatives.

In service, the DF46 performs reliably in medium-throughput kitchens where frying features regularly across the day but is not the dominant output across a full, continuous service. Cafés, pub kitchens, small restaurants, and similar operations are the natural home for this unit. The hinging element is one of the more considered design decisions on the DF46 — it lifts clear of the tank for cleaning, saving meaningful time between services, and a safety cut-out prevents the element from operating when raised.

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

• Fully welded stainless steel tank with no seams to trap grease or complicate cleaning
• Hinging element with integrated safety cut-out for faster, safer maintenance
• Front-mounted controls positioned for practical, safe use on a busy kitchen line
• Heavy-duty double nickel-plated baskets supplied as standard
• Stainless steel lids and batter plates included to support oil preservation between services

As a counter top unit, the DF46 does not require floor fixing or significant installation work in most kitchens. It does draw a meaningful electrical load, so it is worth confirming your available supply before ordering. Adequate extraction above the frying position is also a requirement — this is a general consideration for any counter top fryer, not specific to this model.

The DF46 is well suited to kitchens where frying is a consistent but not dominant part of service. For sites running continuous, high-volume frying throughout a busy service period, a larger or floor-standing unit would likely be more appropriate. Equally, if frying is only occasional, a smaller unit may be more economical to operate on a daily basis.

If you are weighing up whether the DF46 is the right match for your throughput and electrical setup, we are happy to talk it through before you commit to an order.

The Lincat Silverlink 600 DF49 is a single-tank countertop electric fryer from Lincat's long-established Silverlink 600 range. It sits on a counter or pass and delivers consistent, controllable frying output without requiring a floor-standing installation. The tank is fabricated from grade 304 stainless steel, fully welded to the hob body to produce a seamless finish that holds up well under daily commercial use and cleans down efficiently at the end of service.

In practice, the DF49 suits operations where frying is a regular but not continuous part of service. Pub kitchens, cafés, small restaurants, and snack bars will find it a dependable single-tank unit that covers the menu without overcomplicating the kitchen layout. The hinging element with safety cut-out lifts clear of the tank, making it straightforward to drain and clean properly between services. Front-mounted controls keep adjustment accessible and reduce the need for operators to reach across hot surfaces during a busy service.

Features that translate well into day-to-day operation include:

• Fully welded stainless steel tank for durability and straightforward end-of-service cleaning
• Hinging element with safety cut-out for safe, accessible maintenance
• Front-mounted controls for in-service temperature adjustment without reaching over hot surfaces
• Heavy-duty double nickel-plated wire baskets supplied as standard
• Batter plates and stainless steel lids included as standard

As a countertop unit it fits well into tighter kitchen layouts, but it is worth confirming that the counter surface and surrounding space can accommodate sustained heat output and safe basket handling. The DF49 requires a hard-wired electrical connection — this is not a standard 13-amp plug-in installation, and supply requirements should be confirmed with a qualified electrician before fitting.

The DF49 is a sound choice for lower-to-mid volume frying demands. Sites running extended continuous frying periods or those with significantly higher throughput may find a larger floor-standing or twin-tank unit a more practical long-term fit. If you are weighing up whether this fryer matches your service volumes, the team is happy to work through the detail with you.

The Lincat Silverlink 600 J6 is a single-tank electric freestanding fryer from Lincat's well-established Silverlink 600 range. It is built around straightforward, consistent deep frying in commercial kitchens where daily reliability and ease of maintenance matter more than feature complexity. As part of the Silverlink 600 suite, it shares a common footprint with other units in the range, making it a practical choice for operators building or extending a modular cooking line.

In a working kitchen, the J6 handles steady frying demand well. It is regularly found in pub kitchens, cafés, school canteens, and small to medium restaurant operations where a single tank covers the service requirement without the cost or footprint of a twin configuration. Front-mounted controls keep adjustments accessible and safe during service, and the hinging element with safety cut-out allows the tank to be cleaned thoroughly without awkward dismantling — a practical consideration when turnaround time between services is tight.

From a day-to-day operational standpoint, the construction holds up under regular commercial use:

• Grade 304 stainless steel tank, fully welded to the hob for structural integrity and easy cleaning
• Hinging element with safety cut-out for straightforward tank access
• Front-mounted controls for safe adjustment during busy service periods
• Heavy-duty double nickel-plated wire baskets supplied as standard
• Batter plates and stainless steel lid included as standard equipment

As a freestanding electric unit, installation is relatively uncomplicated compared to gas alternatives, though a dedicated electrical supply with sufficient capacity is required. If you are adding the J6 alongside an existing bank of equipment, it is worth verifying your electrical supply before ordering. The Silverlink 600 format allows it to sit alongside compatible units to form a coherent cooking suite, but it performs equally well as a standalone piece in smaller kitchens.

The J6 suits operators who need a dependable single-tank fryer without unnecessary complexity. If your service volumes are higher, or you are running a dedicated frying station handling several product lines simultaneously, a twin-tank or higher-output model may be worth considering. Equally, if your throughput is more modest, a countertop unit could be a more proportionate solution.

If you would like to talk through whether the J6 fits your service volumes or installation setup, our team is available to help you work through the details before you commit.

The Lincat Silverlink 600 J9 is a single-tank, free-standing electric fryer from Lincat's long-established Silverlink 600 range. It is a straightforward, well-built unit designed to handle regular frying demand in a commercial kitchen without unnecessary complexity. The tank is fabricated from grade 304 stainless steel and fully welded to the hob body, which means there are no internal joints or seams where food debris and oil residue can accumulate over time.

In service, the J9 performs reliably through steady frying demand. It is not engineered for continuous high-volume output, but for operations with consistent, moderate frying requirements it handles a working service well. The hinging element — fitted with a safety cut-out — is a genuinely practical design feature: it allows the tank to be drained and cleaned at the end of a shift without tools, which makes a real difference to daily maintenance time and thoroughness. The unit arrives with double nickel-plated wire baskets, batter plates, and stainless steel lids, so there is no additional outlay to get it operational.

• Fully welded seamless tank speeds up end-of-shift cleaning and reduces debris traps
• Hinging element with safety cut-out allows safe, tool-free tank access
• Front-mounted controls reduce reach risk during service
• Grade 304 stainless steel construction holds up under regular commercial use
• Baskets, batter plates, and lids supplied — ready to use on arrival

As a free-standing electric unit, installation is relatively straightforward, though a suitably rated electrical supply is required and adequate extraction above the cooking position is essential — a canopy extract system is standard practice in any compliant commercial installation. The 600mm depth format fits comfortably into most standard kitchen line configurations, but it is always worth confirming available floor space and workflow before ordering.

The J9 is well suited to cafés, pub kitchens, small restaurant operations, and contract catering sites where a dependable single-tank fryer covers the demand without the complexity of larger systems. For sites where frying needs to run continuously at higher volume, a larger or dual-tank configuration would serve better.

If you want to talk through whether the J9 matches your service levels, or want to check electrical supply requirements before committing, the team is glad to help.

The Lincat Y10020 is a free-standing, self-contained recirculation canopy designed for commercial kitchens where connecting to external ductwork is not a practical option. Rather than expelling air to atmosphere, it draws cooking vapours through a four-stage filtration process — a stainless steel baffle filter captures grease particles first, followed by a G4 matrix panel filter, a HEPA filter, and finally a loose granule carbon filter to address odours — before returning treated air to the kitchen. The result is a measurable improvement in air quality at the cooking station, without duct runs, roof penetrations, or the make-up air systems that conventional extraction requires.

In operational terms, the unit is well suited to situations where installation cost or building constraints rule out traditional extraction: listed buildings, basement kitchens, food service within hotels or offices, and dark kitchen environments where layout flexibility matters. Because it requires no fixed ductwork, the unit can be repositioned if the kitchen changes — a genuine advantage in smaller or evolving operations.

• No external ducting required, significantly reducing installation cost and building works
• Self-contained design allows repositioning as kitchen layouts change
• Four-stage filtration addresses both grease and odour within a single unit
• Stainless steel baffle filters are dishwasher-safe and straightforward to clean weekly
• Panel, HEPA, and carbon filters are visually inspectable and replaceable as required

There are important considerations before specifying this unit. It is designed exclusively for use above electric appliances — it is not suitable for positioning above gas cooking equipment. The unit does not reduce extracted air temperature, so supplementary cooling may be worth considering during warmer months. A background ventilation rate of roughly ten to fifteen air changes per hour is advisable, and most commercial kitchens will already meet this through existing passive or mechanical ventilation. Assembly requires two people and typically takes around an hour including unpacking.

Filter maintenance needs to be built into a regular kitchen schedule. The baffle filters require washing weekly; the panel, HEPA, and carbon filters are consumables that need periodic replacement depending on cooking intensity. For higher-volume sites, operations with heavier cooking loads, or any kitchen using gas appliances, a fully ducted extraction solution is likely to be more appropriate.

If you are weighing up whether a recirculation unit suits your site — or have questions about background ventilation requirements or filter maintenance cycles — we are happy to talk it through before you commit.

The Lincat Y10030 is a free-standing, self-contained recirculation extraction unit from Lincat's Refresh range. It is designed for commercial kitchens where connecting to external ductwork is not feasible — listed buildings, serviced office fit-outs, temporary catering facilities, and similar environments where structural constraints or cost make traditional ducted extraction impractical.

Rather than expelling air externally, the unit processes kitchen air through a four-stage filtration sequence: a stainless steel baffle filter, a G4 matrix panel filter, a HEPA filter, and a loose granule carbon filter. Each stage targets a different element — grease particulates, airborne contaminants, fine particles, and cooking odours — before returning cleaned air to the kitchen. It is a practical solution in the right context, though it is worth being clear that it manages air quality rather than fulfilling the full ventilation function of a ducted system.

From an operational standpoint, the key practical advantages are:

• No ductwork required, reducing installation cost and site disruption significantly
• Free-standing design allows flexible positioning without fixed wall or ceiling mounting
• Four-stage filtration addresses grease, particulates, and odours in sequence
• Stainless steel baffle filter is dishwasher-safe for straightforward weekly cleaning
• Plug-in electrical connection — no gas, drainage, or specialist commissioning required

Installation is relatively straightforward. The upper section locates onto the lower base, filters slot into place, and the unit connects via a standard electrical supply. Both sections are substantial in size and weight, so a two-person lift during setup is sensible. It is important to confirm your appliance footprint dimensions before ordering to ensure compatibility.

There are practical considerations worth working through before committing. The unit does not cool the air it processes, so in warmer months or kitchens with limited passive ventilation, supplementary cooling may need to be factored in. Lincat specify a minimum background air change rate for the kitchen space — most commercial sites will meet this, but it is worth verifying. This unit is suitable for use over electric appliances only and is not appropriate for gas cooking equipment. Filter maintenance is an ongoing commitment: the baffle filter requires weekly washing, and the G4, HEPA, and carbon filters will need periodic replacement at intervals that vary with cooking intensity and hours of use.

The Y10030 is well suited to lower-volume operations — small café kitchens, staff canteens, pop-up or event catering facilities, or any site where electric-only cooking is in use and external ducting is not a viable option. For higher-volume kitchens or more intensive cooking programmes, a larger-capacity recirculation unit or a conventionally ducted canopy is likely to be a more appropriate choice.

If you are working out whether a recirculation unit is the right approach for your site, or want to talk through your ventilation requirements before making a decision, the team is happy to work through the options with you.

The Lincat Y10010 is a free-standing, self-contained recirculation canopy designed to manage cooking fumes, grease particulates, and odours above electric catering equipment — without requiring any ductwork or penetration through the building fabric. Rather than exhausting air to the outside, it draws cooking air through a four-stage filtration sequence and returns treated air back into the kitchen. For sites where conventional ducted extraction is structurally impractical or cost-prohibitive, it offers a workable route to meeting basic ventilation requirements.

The filtration works progressively: a stainless steel baffle filter captures grease, a G4 matrix panel filter addresses finer airborne matter, a HEPA stage handles smaller particles, and a loose-granule carbon stage manages cooking odours. Together, these stages provide a reasonable standard of air treatment for lower-to-medium intensity cooking environments. It is worth being direct about one limitation — this type of unit manages air quality, not ambient temperature. Kitchens operating in warmer conditions should ensure independent cooling provision is adequate, particularly through summer service periods.

From a practical standpoint, the Y10010 offers several operational advantages worth considering:

• No ductwork required, significantly reducing installation complexity and cost
• Standard 13A connection only — no specialist electrical supply or isolator needed
• Stainless steel baffle filters are dishwasher-safe and straightforward to clean weekly
• Self-contained design makes relocation feasible if the kitchen layout changes
• Filter stages can be visually inspected during routine maintenance checks

Assembly requires two people to lift the upper canopy section into position, but once assembled, filter installation and commissioning is straightforward. The unit does not require duct penetration, though a background ventilation rate of around 10 to 15 air changes per hour is advisable — most commercial kitchens will already meet this through existing provisions. Baffle filters should be cleaned weekly; the panel filter should be checked at the same time and replaced as needed. It is worth factoring consumable filter costs into the ongoing running cost before committing to purchase.

The Y10010 is well suited to smaller commercial kitchens, cafés, staff restaurants, and light-use catering operations running electric equipment where a ducted solution is not viable. It is not suitable for gas appliances, heavy-duty cooking lines, or high-volume operations producing significant heat load — for those environments, a ducted extraction system or a higher-capacity unit would be the more appropriate choice.

If you are working out whether a recirculation canopy is the right fit for your kitchen — or want to talk through filter maintenance and running costs before you decide — our team is happy to help you think it through.

The Lincat Opus OG8403 is a 1200mm wide gas chargrill from Lincat's Opus heavy-duty range. It uses infrared ceramic plaque burners to generate intense, even radiant heat across a large cooking surface, producing the branded grill marks and chargrilled flavour that define this style of cooking. This is a serious piece of equipment aimed at kitchens where the chargrill is central to the menu rather than a secondary option.

In a busy service environment, the OG8403 performs well under sustained demand. The ceramic infrared burners reach working temperature quickly, which matters when service is pressing. The wide cooking surface allows multiple covers to be worked simultaneously, and individually controlled heat zones mean different proteins or vegetables can be managed at different intensities without one section affecting another. During quieter periods, individual burners can be held on standby rather than shut down completely, reducing recovery delays when demand picks up again and helping manage gas consumption across a shift.

From a practical standpoint, several features are worth noting:

• Reversible branding grids extend usable life and maintain an uninterrupted cooking surface
• The radiant design encourages controlled flaring, contributing to the chargrilled result without excessive flare-up
• Large debris collection drawers can be part-filled with water to simplify end-of-service cleaning
• The removable one-piece stainless steel splashguard makes thorough cleaning more straightforward

Installation requires a natural gas or LPG connection — the unit must be configured for the correct fuel type before dispatch, so confirm this at the point of ordering. At 1200mm wide it occupies significant frontage on a cooking suite, so available space, proximity to extraction, and gas supply capacity should all be assessed beforehand. Installation must be carried out by a Gas Safe registered engineer. The unit is substantial in weight and will need appropriate handling during positioning.

The OG8403 is well suited to restaurants, steakhouses, pub kitchens, and hotel operations where chargrilled dishes are a regular part of the menu and throughput is consistently high. The 1200mm footprint suits mid-to-large kitchens; operators with lower volume requirements or tighter space constraints may find a narrower unit more practical, while very high-volume sites running continuous covers might benefit from a wider or heavier-duty configuration.

If you are weighing up whether this unit fits your service volume, fuel supply, or existing kitchen layout, we are happy to talk it through before you commit.

The Lincat CG6 is a freestanding gas chargrill built for commercial kitchen use. It generates cooking heat through a radiant element system rather than lava rock, which is the more commonly found arrangement in modern commercial chargrills. The cooking grid sits above the radiant assembly and can be adjusted in height, giving the operator direct control over searing intensity and the degree of char applied to different proteins and produce.

In a working kitchen, the CG6 handles a broad range of menu items competently. Steaks, chicken portions, fish fillets, pressed burgers and vegetables all respond well to direct radiant heat, and the grid produces the defined branding marks that contribute to plate presentation without any additional prep or finishing steps. Twin heat zones allow different items requiring different temperatures to run simultaneously across the cooking surface — a practical advantage during busy covers when the grill needs to work across multiple ticket lines at once. The grids retain heat well, so branding consistency holds even when the surface is loaded.

Key operational advantages include:

• Twin heat zones allow independent temperature control across the cooking surface
• Adjustable grid height gives precise control over searing intensity per protein type
• Radiant system removes the ongoing cost and maintenance burden of lava rock
• Gas operation delivers immediate, responsive heat adjustment throughout service
• Defined grill marks improve plate presentation without additional finishing effort

Installation requires a natural gas or LPG supply and must be completed by a Gas Safe registered engineer. The CG6 generates a significant volume of smoke and grease-laden vapour during operation and must be positioned beneath a correctly sized extraction canopy — a standard ventilation system may not provide adequate extraction for continuous chargrill use. Allow sufficient clearance around the unit for both safe operation and cleaning access. The radiant assembly and underside will need regular attention to prevent grease accumulation, which is both a hygiene requirement and a fire safety consideration.

The CG6 is well suited to restaurant kitchens, pub dining operations and hotel restaurants where chargrilling features regularly on the menu and service volumes run at moderate to high levels. It operates as a standalone unit rather than a modular suite component, which suits kitchens where the chargrill forms one part of a broader cooking battery. For sites with extended service periods and very heavy chargrill demand running continuously, it is worth considering whether a wider-format or heavier-duty unit would better match the throughput required.

If you would like to talk through how the CG6 would work within your kitchen setup and service pattern, the team is happy to help you think it through before you commit.