Roller Grill PIW30 Wok Induction Hob Single Zone
Product Description
The Roller Grill PIW30 is a single-zone induction hob built specifically for wok cooking. Unlike a standard flat induction surface, it features a recessed vitro-ceramic bowl that raises the cooking...
Specifications
- Cooking surface (area)
- 300 x 300
- External depth (mm)
- 430
- External height (mm)
- 165
- External width (mm)
- 390
Product Description
The Roller Grill PIW30 is a single-zone induction hob built specifically for wok cooking. Unlike a standard flat induction surface, it features a recessed vitro-ceramic bowl that raises the cooking zone proud of the unit's body, allowing a 300mm wok to sit securely while the operator moves freely without losing contact with the heat. A 300mm wok is included with the unit.
In service, the PIW30 handles environments where wok cooking appears regularly on the menu — whether that is a dedicated Asian kitchen, a noodle bar, or a live theatre station visible to guests. The induction element delivers responsive, consistent heat, and the 20-level digital power control with built-in timer gives operators the precision needed to produce repeatable results across a full shift. The unit is rated for sustained operation at full power, which matters when back-to-back covers are the norm.
Practical advantages for kitchen operators include:
- Induction heating keeps the surrounding surface significantly cooler, reducing burn risk in compact or customer-facing areas
- 13A plug-in operation means no hardwired electrical installation is required in most settings
- The steel rim supports and protects the wok pan during active stir-frying
- The recessed bowl retains pan position, reducing slippage during high-tempo cooking
- Compact and portable — straightforward to reposition between stations as service demands shift
Because it operates from a standard 13A socket, the PIW30 is easy to place and relocate on any stable, heat-resistant counter surface. It is a single-zone unit, so kitchens needing multiple simultaneous wok outputs will require additional units or a different configuration. It is worth factoring that into your planning at the outset.
The PIW30 is well suited to restaurants, hotel kitchens, and noodle bars where wok dishes form a regular part of the menu, and particularly where live cooking adds to the guest experience. For higher-volume operations needing sustained multi-zone wok output, a heavier-duty or multi-ring arrangement may be worth considering.
If you want to talk through whether the PIW30 fits your service setup or how it would sit alongside your existing equipment, the team is glad to work through the options with you.
Key Features
- Recessed vitro-ceramic bowl secures a 300mm wok during service
- 20-level digital power control for precise, repeatable heat management
- Built-in timer supports consistent cook times across a full shift
- Steel rim protects the glass edge and supports the pan during use
- Plug-in 13A operation with no hardwired electrical installation needed
Operational Benefits
- Cooler surrounding surface reduces burn risk at live or compact stations
- Plug-and-play setup allows quick repositioning as service demands change
- Responsive induction heat supports the fast temperature adjustments wok cooking requires
- Rated for sustained full-power use, keeping pace with back-to-back covers
- Precise power and timer controls help maintain consistency across a shift
Specifications
- Cooking surface (area)
- 300 x 300
- External depth (mm)
- 430
- External height (mm)
- 165
- External width (mm)
- 390
- Power rating (kw)
- 3.0
Frequently Asked Questions
- The PIW30 is built to run at full power for extended periods without thermal cutout, which makes it a practical choice for kitchens where wok dishes appear regularly throughout service. It is a single-zone unit, so if your operation needs several woks running simultaneously, you would need multiple units or a heavier-duty multi-zone solution — something worth thinking through before you order.
- No — the unit operates from a standard 13A socket, so in most settings it can be positioned and used without any hardwired electrical work. You should ensure the socket and circuit are in good condition and not overloaded, but there is no specialist installation requirement in typical commercial kitchen setups.
- Yes, and it is commonly used in exactly that context. Because induction keeps the surface around the cooking zone significantly cooler than gas or solid-plate alternatives, it is better suited to customer-facing or confined areas where burn risk needs to be managed. The compact footprint and plug-in operation also make it straightforward to integrate into a counter or theatre cooking setup.