Cooking

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 BM7W is an electric wet heat bain marie designed to hold prepared foods at safe serving temperatures throughout a service period. Rather than relying on dry radiant heat, the unit maintains warmth through a moist heated water bath, which keeps food in better condition over time. This matters most with soups, gravies, sauces, and pre-cooked vegetables, where surface drying or crusting during holding would compromise what reaches the customer.

In a working kitchen, the advantage of wet heat holding is the gentle, even warmth it delivers across the well. Dry alternatives can create uneven hot spots that gradually degrade texture and appearance. The adjustable temperature control allows operators to match holding conditions to the product being served, which is particularly useful where different items are being held simultaneously across a service.

• Moist heat environment preserves texture and appearance in held foods
• Adjustable temperature control suits a range of food types and service styles
• Compact countertop footprint fits pass-through and servery positions
• Compatible with standard GN pans, available separately
• Straightforward to drain and clean down between services

The BM7W is supplied as a base unit only, so pan selection should be considered before ordering to avoid any delay when the unit arrives. GN pan kits are available to suit different menu configurations. The unit requires a standard electrical connection and sits on a countertop, making installation straightforward — though it should be positioned where the temperature control remains accessible during a busy service.

This unit is well suited to smaller restaurants, pub kitchens, cafés, and staff catering operations that need dependable food holding across a service period without committing to a large footprint. Operations holding a greater number of dishes simultaneously, or running longer high-volume services, may find a higher-capacity unit more appropriate.

If you are working out which pan configuration suits your menu or want to confirm this unit is the right fit for your service volume, the team is happy to talk it through with you.

The Roller Grill 400 CFE is a single-plate electric crêpe machine designed for professional food service use. It uses a cast iron cooking plate heated by spiral elements beneath the surface, delivering even heat distribution across the plate and helping operators produce consistently finished crêpes without hot spots or uneven colour throughout service.

Cast iron retains heat well, which matters in a busy service environment where batter is applied repeatedly. The plate recovers steadily between crêpes, helping to maintain a consistent cook without the operator needing to pause for temperature to rebuild or constantly adjust the controls. This makes it a practical choice for operators producing crêpes to order throughout the day, whether at a fixed counter or as part of a live or front-of-house cooking setup.

From a day-to-day operational standpoint, the 400 CFE offers several practical advantages:

• Even plate temperature reduces the need for constant adjustment during service
• Cast iron construction holds up reliably under daily commercial use
• Compact counter-top footprint suits positions where space is limited
• Simple controls keep training requirements low for new staff
• Electric operation removes any dependency on a gas supply or specialist gas fitting

Being electrically powered, the machine requires only a suitable mains connection and a stable, level work surface. There are no gas fittings involved, and no extraction requirements specific to the appliance itself, though standard kitchen ventilation practice should always be observed. Its counter-top format suits open kitchen and front-of-house positions where visible cooking adds to the customer experience.

This model is well suited to cafés, crêperies, hotel breakfast operations, and market or event catering where crêpes form a regular or specialist part of the menu. For very high-volume continuous production, a twin-plate or heavier-duty setup may be worth considering to maintain throughput without placing sustained demand on a single plate.

If you would like to talk through whether this model fits your service pattern or counter arrangement, the team is happy to help you work that out before you commit.

The Blue Seal E47 is a floor-standing electric pasta cooker designed for continuous use in commercial kitchens. Built around a 40-litre well heated by three heavy-duty Incoloy 825 coil elements, it comes supplied with four stainless steel wire baskets and a support grid. It is a single-pan unit intended to deliver consistent, uninterrupted pasta output across a full service.

Recovery speed is where this unit justifies its place during busy service. The triple-element configuration brings the well back to temperature quickly between basket loads, keeping throughput steady when covers are at their highest. Boil, simmer, and standby settings give the brigade control across the duration of service without constant supervision. A safety cut-out thermostat provides protection against dry running — a practical safeguard in a pressured kitchen where attention is spread across multiple stations.

For day-to-day operation, the E47 includes several features that help service run more smoothly:

• Hinged basket drain stand keeps used baskets clear of the work surface between loads
• Integrated water fill and starch-skimming faucet simplifies water management during service
• 25mm drain valve allows fast, straightforward emptying at the end of service
• Enamelled control panel is robust and easy to wipe down
• Front legs with rear castors allow repositioning without lifting

The E47 is a floor-standing unit and requires a dedicated station with adequate floor space and close access to drainage. Electrical supply requirements should be confirmed with a qualified electrician before purchase, as site conditions will determine the appropriate specification. In hard-water areas, a regular descaling routine is necessary to protect the elements and maintain efficiency — worth factoring into your maintenance schedule from the outset.

This unit is well suited to restaurants, hotel kitchens, and catering operations where pasta features regularly on the menu and mid-to-high volume output is expected throughout service. For very high-volume or multi-station operations, a twin-pan or higher-output model may be a more practical fit. If your volumes are more modest, lower-output alternatives are available within the range.

If you would like to talk through whether the E47 fits your kitchen's layout and service demands, the team is happy to help before you commit.

The Lincat LRB2W is a countertop wet heat bain marie supplied with two stainless steel round pots. It holds prepared foods at consistent serving temperatures by surrounding the pots with heated water, which distributes heat evenly and prevents the drying out that can occur with dry well alternatives. It is a straightforward, practical unit designed to carry food through a full service period without constant operator attention.

The wet heat method is the preferred choice for sauces, gravies, soups, and softer vegetables. The moist environment is noticeably gentler on food texture than dry heat, and the even temperature distribution across the pot contents helps maintain quality from the first order to the last. The adjustable heat control allows different food types to be held at appropriate temperatures, which is useful when the two pots are carrying different items simultaneously.

There are a few practical points worth considering before purchase. Wet heat units require water in the well, which needs topping up during service and draining after. In hard water areas, limescale will accumulate in the well over time, so descaling should be built into the regular cleaning routine. The unit draws power steadily throughout service, which is worth factoring into running costs on longer shifts.

• Well suited to holding sauces, gravies, soups, and soft vegetables
• Moist heat maintains food texture and quality across a full service
• Adjustable temperature control for different food types simultaneously
• Compact footprint suits counter space in smaller kitchens
• Straightforward to clean and maintain as part of a daily routine

This unit is best suited to smaller operations — cafés, pub kitchens, hotel buffet stations, and catering establishments running moderate service volumes. Sites needing to hold a broader range of dishes at once, or those running higher throughput, should consider a larger or multi-section unit instead.

If you are unsure whether wet heat is the right choice for your menu and service style, or want to talk through capacity requirements, the team is happy to help before you make a decision.

The Rational iCombi Classic 6-2/1 is a large-format gas combination oven designed for sustained, high-volume production. It operates across six shelves in a 2/1 GN configuration, accommodating two 1/1 GN pans per level in landscape orientation. Steam, convection and combination modes are all available, with humidity managed through Rational's ClimaPlus system, which allows fine-grained adjustment and actively responds to moisture levels inside the chamber. That combination of capacity and climate control means the unit can handle proteins, baked goods and vegetables across the same service without requiring manual intervention between loads.

Even heat distribution across a full cabinet is handled by up to three fan wheels working with the internal geometry to reduce hot spots during peak demand. The ClimaPlus system takes much of the manual adjustment out of the process, which supports consistency across kitchen teams of varying experience levels — a practical consideration in high-turnover environments.

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

• Up to 100 stored programmes with multi-step processes of up to 12 steps, supporting repeatable results across the team
• Dial-and-push interface with colour display, keeping the learning curve manageable for new or temporary staff
• High-intensity LED chamber lighting for visual checks without opening the door mid-cook
• Automatic cleaning system with overnight capability and phosphate-free tablets, reducing manual cleaning time
• Integrated scale prevention within the care cycle, which matters in hard-water areas

Installation requires careful planning. As a gas unit of this size, a commercial extraction canopy rated for gas cooking equipment is a standard requirement. The cabinet's footprint and weight are considerable — floor loading capacity, delivery access and door-swing clearance should all be assessed before the unit arrives on site. Gas connection, whether natural gas or LPG, must be completed by a Gas Safe registered engineer. Adequate clearance for pan loading and door operation without disrupting kitchen workflow should also be factored into the layout.

This model is well suited to hotel kitchens, contract catering operations, central production units, banqueting facilities and larger restaurant groups where multi-mode, high-volume cooking is a daily requirement. For single-site operations with moderate covers, a lower-capacity unit within the iCombi Classic range is likely to be a better operational and financial fit. Sites with exceptionally high throughput or more complex production demands may find it worth exploring whether a larger or more specification-heavy model within the broader Rational range is more appropriate.

If you are working through whether this configuration, fuel type or capacity level is right for your kitchen, our team is happy to talk through the specifics with you before you commit.

The Rational iVario 2-XS is a dual-pan electric cooking centre designed to consolidate several conventional appliances — bratt pan, boiling pan, deep fryer and pressure cooker — into a single compact footprint. Its two pans operate entirely independently, meaning different cooking methods can run simultaneously without one task interfering with the other. As the smallest model in the iVario range, it is particularly relevant for operations where floor space is limited but the menu demands a broad range of cooking techniques.

Performance centres on Rational's iVario Boost system, which pairs ceramic heating elements with a fast-response pan base. Temperature recovery after loading cold ingredients is noticeably quicker than with conventional pan technology — a practical advantage during a busy service when throughput needs to remain consistent. The scratch-resistant pan bases are built to withstand daily commercial use and clean down efficiently at the end of service.

The iCooking Suite brings automated cooking intelligence to both pans. The system monitors the cooking process continuously, adjusts parameters as needed, and calls for operator input only when necessary. For a small kitchen team managing multiple stations, this reduction in sustained attention has real operational value. An optional iZone Control add-on allows each pan to be divided into up to four independently controlled zones, which suits operations running smaller batches, dietary separations or special menu items within the same service window.

• Two independent pans support simultaneous cooking across different methods
• Replaces multiple standalone appliances, recovering valuable kitchen floor space
• Automated cooking intelligence reduces the need for constant operator attention
• Fast temperature recovery maintains throughput during peak service periods
• Optional iZone Control enables separated or smaller-batch cooking within each pan

As an electric unit, the iVario 2-XS will typically require a three-phase electrical supply. Ventilation provision, available floor space and site electrical infrastructure should all be confirmed before ordering — installation requirements for this class of equipment warrant early assessment. The 2-XS is the entry point to the iVario range; operations with higher volumes or a need for greater single-pan capacity may find a larger configuration within the range a better fit.

This unit is well suited to contract caterers, hotel kitchens, staff restaurants and similar operations running varied daily menus across multiple cooking methods — particularly where kitchen teams are lean and consistent, reliable output is a priority. If you would like to talk through whether the 2-XS is the right match for your service volumes and site conditions, our team is happy to work through the options with you.

The Blue Seal Cobra CS9 is a wall-mounted gas salamander designed for commercial kitchen use. It runs on natural gas or LPG and uses two infrared surface combustion burners positioned in the ceiling of the cavity. Each burner operates independently, giving the chef genuine zone control without committing full output when only part of the grill is needed.

Infrared burners respond quickly and deliver consistent radiant heat across the cavity. In practice, this suits the stop-start rhythm that most salamanders see during service — rapid browning, glazing, or gratinating when demand spikes, with the option to hold one zone at lower intensity between covers. A busy pass benefits from that flexibility, particularly during a multi-course service where finishing requirements shift constantly.

From a day-to-day operational standpoint, the CS9 offers several practical advantages:

• Independent burner control for simultaneous zone management during varied service
• Infrared surface combustion delivering responsive, even radiant heat
• Flame failure protection on each burner as standard
• Removable drip tray for straightforward end-of-service cleaning
• Wall-mount bracket included, keeping the worktop beneath fully clear

Installation requires a gas supply — natural gas or LPG — and a secure wall fixing at a height suited to your pass or prep area. The bracket is supplied, but it is worth confirming that your wall construction is appropriate for the load and that the proposed mounting height works with your team's workflow before ordering. Maintain clearance around the unit in line with manufacturer guidelines and local gas safety regulations.

The CS9 is well suited to restaurants, pub kitchens, and hotel operations running regular service. For sites where a salamander is in near-constant use across a long double-sitting service or high-volume operation, a higher-output model may be worth considering. Smaller operations with lighter demand will find lower-output alternatives in the range.

If you would like to talk through how the CS9 fits your kitchen setup or have questions about gas connection and installation before going ahead, the team is happy to help.

The Stima VP3 is a three-deck electric pizza oven built for commercial kitchens that need consistent, high-temperature results without the complexity of a gas installation. Each deck is fitted with a refractory stone base, which absorbs and radiates heat evenly across the pizza base — contributing to the kind of even cook that stone-baked pizza requires. An integrated carbon-activated filtration hood is included, which removes the need for a direct connection to a fixed canopy extraction system in many settings.

In service, the three independent decks allow operators to run different orders simultaneously without committing the entire oven to a single cook. This staggered approach is practical during concentrated service periods where orders arrive in quick succession and turnaround speed matters. The oven reaches the high temperatures necessary for fast pizza production and maintains them through steady demand, which is where the refractory bases earn their keep — they hold heat well between cooks rather than requiring the oven to recover fully from scratch each time.

From an operational standpoint, the VP3 offers several practical advantages:

• Three independent decks allow simultaneous cooking across multiple orders
• Refractory stone bases promote even heat distribution and good base texture
• Integrated carbon filtration hood reduces dependency on fixed extraction
• Electric operation simplifies installation where gas supply is unavailable or restricted
• Compact footprint suits kitchens where bench or floor space is at a premium

Because the VP3 runs on a three-phase electrical supply, installation is generally more straightforward than a gas alternative, but the circuit must be correctly rated for the load. Confirm this with a qualified electrician before purchase. The carbon filtration hood performs well under moderate use — sites producing very high volumes of pizzas continuously may find that dedicated canopy extraction is a more practical long-term arrangement.

The VP3 is well suited to restaurants, pubs, bistros, and café operations where pizza sits alongside a broader menu. It handles steady service volumes comfortably, but where pizza is the primary revenue driver or throughput demands are very high, a higher-output model with greater capacity may be worth considering to avoid bottlenecks at peak times.

If you'd like to talk through whether the VP3 is the right fit for your kitchen setup and service volumes, the team is happy to help before you make a decision.

The Lincat DF612 is a counter top electric fryer with two independent tanks, sitting within the well-established Silverlink 600 range — a series designed to integrate with standard 600mm-depth counter suites and widely used across UK commercial kitchens. It is a practical, mid-range choice for operations where frying is a regular part of service but not the sole focus of a high-volume kitchen.

The twin-tank layout is the unit's most operationally significant characteristic. Running two tanks independently means different products — chips and fish, battered vegetables and chicken, for example — can be fried simultaneously without flavour transfer, and without the counter footprint of two separate fryers. This kind of flexibility is genuinely useful during a busy service where menu variety needs to be maintained efficiently. The heating elements are hinged, lifting clear of the tanks for cleaning, which makes daily oil management considerably less time-consuming. Clean oil directly affects food quality throughout service, so this is a more meaningful design detail than it might initially appear. The fully welded grade 304 stainless steel tanks resist warping under repeated heating cycles and stand up well to the cleaning regimes a busy kitchen demands.

Practical advantages for kitchen operators include:

• Twin independent tanks allow simultaneous frying of different products without flavour transfer
• Hinged elements with safety cut-out simplify daily cleaning and oil changes
• Front-mounted controls keep temperature adjustments accessible during service
• Fully welded stainless steel tanks are durable and straightforward to clean
• Nickel-plated baskets, batter plates and lids are supplied as standard

As a counter top unit, the DF612 requires a stable, heat-resistant surface with adequate clearance around the unit for safe ventilation. The electrical supply demands should be confirmed with a qualified electrician before installation — the circuit load is substantial and should not be assumed to suit an existing outlet. Counter space should be measured carefully; this is not a compact unit. It is not intended for continuous back-to-back high-volume frying without appropriate oil monitoring and management between services.

The DF612 is well suited to pubs, cafés, small restaurants, and hospitality kitchens where frying features regularly on the menu but is not the primary output of the kitchen. For sites where frying is central to a high-volume operation or where demand spans multiple large sittings, a floor-standing or higher-capacity model is likely the more appropriate choice. Where frying requirements are light or occasional, a single-tank counter top unit may be more proportionate.

If you'd like to talk through whether the DF612 is the right fit for your service volumes or kitchen layout, our team is straightforward to reach and happy to work through the detail with you.

The Instanta SVP238 is a 38-litre digital water bath designed for precise, temperature-controlled cooking and holding in commercial kitchen environments. It is most commonly used for sous vide preparation but is equally suited to food holding, gentle reheating, and any application where maintaining a stable, accurate water temperature is critical to the result.

In a working kitchen, consistency during prep is what matters. The SVP238 uses an active water circulation system to move water continuously throughout the bath, which prevents the temperature stratification that still-water units are prone to. Uneven temperatures across the bath volume are one of the more common causes of inconsistent sous vide results, and the circulation system addresses this directly. Five programmable timers allow kitchen teams to run multiple batches with confidence, freeing up attention during busy prep periods when staff are managing several tasks simultaneously.

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

• Programmable timers reduce the need for manual monitoring during prep
• Active water circulation supports consistent results across the full bath volume
• A hinged glass lid allows staff to check contents without disrupting temperature stability
• An integrated drain facility speeds emptying and cleaning between uses
• Straightforward digital controls keep training requirements low

Installation is relatively simple. The unit requires a suitable electrical connection and a stable, level work surface capable of supporting the weight at full water capacity. Access to a water source for filling is necessary, and if the drain facility is to be used in situ rather than tipping the unit to empty it, bench-level drainage is worth planning for. The footprint at this volume is worth factoring into bench layout before the unit arrives.

The SVP238 is well suited to restaurants, hotel kitchens, contract caterers, and similar operations where sous vide is a regular part of the menu, or where a reliable large-capacity holding bath is needed. For very high-throughput sites running continuous batches across a full service day, a larger unit or a multi-unit configuration may serve the workflow better. Smaller operations preparing modest volumes may find a more compact model a better fit for their bench space and output.

If you are working out whether this unit is the right size for your kitchen's volume and prep schedule, our team is glad to talk through the practical side before you commit.

This is a genuine Rational accessory designed to protect the left-hand side panel of the iCombi XS 6-2/3 combi oven from radiant heat generated by an adjacent appliance. It fits directly to the oven's outer casing and acts as a thermal barrier between the unit and any neighbouring heat source — typically a grill, salamander, or solid top range positioned in close proximity.

Without adequate protection, sustained radiant heat from an adjoining appliance can cause gradual damage to the oven's external panels and, over time, the components beneath them. In tightly configured kitchens — compact back-of-house lines, island runs, or sites where equipment has been consolidated to save space — this kind of heat transfer is a genuine operational risk. The shield addresses that directly, allowing the iCombi XS to continue working normally regardless of what is running alongside it.

Being retrofittable, it can be added without repositioning the oven or undertaking significant installation works. This makes it a practical solution during kitchen refits, equipment additions, or line reconfigurations where the relationship between appliances has changed.

• Thermal barrier between the iCombi XS and an adjacent radiant appliance
• Protects left-hand casing in island or close-quarter configurations
• Retrofittable without moving or reconfiguring the oven
• Genuine Rational part, ensuring correct fit and compatibility with the XS 6-2/3
• Straightforward to specify during refits or equipment additions

It is worth confirming your specific iCombi XS configuration and the exact layout of your installation before ordering, particularly if you are working around an existing equipment line. If you are mid-refit and want to talk through whether this shield is the right solution for your setup, we are happy to help.

The Lincat P8P4 Panther is a mobile hot cupboard designed to hold plated meals and warmed crockery at service temperature. Mounted on four heavy-duty castors, it can be repositioned within a kitchen, moved to a servery, or wheeled through to a function room as service demands shift. Double sliding doors and two height-adjustable internal shelves allow the interior to be configured around different plate sizes and service styles.

Where the Panther differs from passively heated alternatives is its fan-assisted heat circulation. The fan distributes warmth evenly across all shelf levels, which becomes noticeable when the unit is fully loaded during a busy service and the doors are being opened repeatedly. Temperature consistency is more reliable under those conditions, and recovery after door opening is quicker than in convection-only units.

In practical terms, the unit earns its keep wherever flexibility is part of the workflow — hotels managing banqueting service, restaurants covering multiple dining areas, or any operation where plated food needs to be held at more than one point during a sitting.

• Fan-assisted circulation maintains even heat distribution across all shelf positions
• Height-adjustable shelves accommodate varying plate and dish sizes
• Double sliding doors allow rapid access with minimal heat loss during service
• Heavy-duty castors enable repositioning between service points or function spaces
• Robust construction suited to regular daily use in a commercial environment

The unit is electrically powered, so a suitable outlet is needed wherever it will be stationed. Because it moves around, it is worth checking cable reach against your intended positions before settling on a final location — a straightforward consideration that is easy to miss until installation day.

The P8P4 is well matched to mid-volume restaurant and hospitality operations. For high-volume banqueting or production kitchens with greater holding demands, a larger-capacity model may be worth considering. If you are unsure whether this unit suits your service volumes or layout, we are happy to talk it through.

The Parry 1868 is a freestanding single door electric plate warmer designed to hold crockery at a consistent service temperature throughout the shift. The short cabinet format distinguishes it from full-height models — it is proportioned specifically for kitchens where back-of-house floor space is limited, or where a counter-top position is more practical than a floor-standing unit.

In a working kitchen, plate temperature has a direct effect on food quality at the pass. Cold crockery draws heat from plated dishes within seconds, which undermines the finished plate regardless of how well the food has been prepared. A dedicated plate warmer removes that risk without occupying oven capacity or placing any additional demand on the team during service. The thermostatic control holds a steady temperature suited to your crockery stock and, once set, requires very little day-to-day adjustment.

The practical advantages for daily operation include:

• Consistent plate temperature maintained throughout the full service period
• Frees oven capacity that would otherwise be used to warm crockery
• Chrome wire shelves promote even air circulation around stacked plates
• Thermostatic control is simple for any member of the team to manage
• Short cabinet height suits counter-top placement in tighter kitchen layouts

Installation is straightforward — the unit runs from a standard mains electrical connection and requires no specialist commissioning. Before ordering, it is worth confirming that the door hinge orientation suits your layout and that the footprint allows the door to open freely in your available space.

This model is well suited to smaller restaurants, cafés, bistros, and pub kitchens running moderate covers where crockery volume is manageable within a single-door cabinet. Sites running higher covers or holding larger crockery stocks may find a taller or multi-door unit a more practical fit. If you are unsure which capacity makes sense for your service pattern, the team is happy to talk it through.

The Parry MSB18 is a self-contained mobile servery that combines a wet bain marie top with a heated storage cupboard below. It holds prepared food at consistent serving temperatures without requiring a fixed installation, making it a practical choice for operations that need to move their service point between locations or set up in spaces without dedicated electrical infrastructure.

During busy service periods, the bain marie top accommodates multiple GN containers simultaneously, allowing kitchen teams to present a range of dishes from a single unit. The heated cupboard below adds useful capacity for plate warming or holding additional dishes in reserve, reducing the number of trips back to the main kitchen. A digital temperature display and adjustable thermostat give clear, reliable control throughout service — straightforward to manage even under pressure.

A few design details make day-to-day use noticeably more manageable in practice:

• Stainless steel construction throughout supports quick, thorough cleaning between services
• Removable doors and adjustable shelving reduce end-of-service turnaround time
• Radius edges and corner bumpers limit damage when navigating corridors or tight spaces
• Four heavy-duty castors, two lockable, keep the unit stable at the service point
• An integrated plug park keeps cabling managed safely when the unit is in transit

The MSB18 runs from two standard 13-amp sockets, removing the need for any electrical installation work. That said, it is worth confirming that accessible sockets are available at each intended service location before settling on a position. The unit is mobile, but loaded weight is meaningful — floor surfaces and internal access routes are worth checking in advance. GN pans are not included and will need to be sourced separately.

This servery suits contract caterers, education catering teams, hotels running buffet or banqueting operations, and event catering businesses that need a reliable, relocatable food holding solution. It is a mid-capacity unit; higher-volume sites running extended services with greater throughput demands may be better served by a larger alternative, and smaller operations should consider whether the capacity matches their actual output.

If you are comparing servery configurations or want to talk through how the MSB18 would work within your specific service setup, the team is happy to help you think it through before you commit.

The Roller Grill RBE 25 is a counter-top electric rotisserie with full panoramic glazing on all four sides. It is designed to cook whole birds and portioned cuts — including wings and drumsticks that cannot be spit-mounted — within a single rotating trough basket, while a separate heated holding section below keeps finished product ready to serve without drying out.

In service, the unit functions as a continuous system. Product moves through the cooking chamber while the previous batch sits in the heated hold, which helps maintain a steady supply during busy periods without compromising quality. Infrared quartz heating distributes heat evenly across the load, and two independent power controls allow operators to adjust cooking intensity or run rotation alone — useful when managing smaller batches during quieter periods or transitioning between cook and hold.

The practical advantages for front-of-house or counter operation include:

• Panoramic glazing on all four sides makes the cooking process a visible selling point
• Trough basket accommodates whole birds and portioned cuts in a single cycle
• Heated holding section maintains product quality between service surges
• Infrared quartz elements heat evenly and are straightforward to clean
• Internal lighting improves product presentation in counter or lower-light settings

The RBE 25 runs on a standard electrical supply with no gas or water connections required, keeping installation relatively simple. It is intended for counter placement rather than integrated fitting. Adequate ventilation around the unit should be factored in, particularly in enclosed counter arrangements, as the cooking process generates both heat and aroma. The unit is commonly positioned front of house where visible cooking contributes to the customer experience.

This model is well suited to delis, food-to-go operations, market traders and casual dining restaurants where a consistent output of whole birds and chicken portions is a regular part of service. For very high-volume sites running continuous production across a full service day, a higher-capacity model from the same range is worth considering. If the requirement is primarily for portions rather than whole birds, a smaller unit may be a more practical fit.

If you would like to talk through whether this model suits your expected throughput or how it would work within your service setup, the team is happy to help.

The Blue Seal Turbofan H10D is a 10-tray electric holding cabinet designed to maintain large volumes of plated or gastronorm food at a consistent service temperature without further cooking. It accepts ten full 1/1 GN trays with generous tray spacing, making it a practical choice for kitchens that need serious holding capacity within a relatively compact footprint.

In a busy service environment, holding food reliably is as critical as cooking it well. The H10D uses a low-velocity fan to circulate warm air gently and evenly throughout the cabinet. This approach avoids the surface drying that can affect food held in static units, and it supports kitchens running back-to-back services or bridging the gap between production and service — keeping quality consistent without constant replenishment from the kitchen.

From an operational standpoint, the cabinet offers several practical advantages:

• Digital temperature and timer controls allow precise management of holding conditions across different food types
• Three independent hold timers support multi-product service operations
• Continuous door seal and double-skin construction retain heat efficiently, supporting lower running costs over long service periods
• Dual interior halogen lamps allow food inspection without opening the door
• Designed to stack directly with the Blue Seal Turbofan E33D convection oven for integrated cook-and-hold workflows

The H10D is a self-contained electric unit, so installation is generally straightforward — it requires a suitable power connection and adequate ventilation clearance around the cabinet. Where a stacked oven-and-holding configuration is planned, operators should confirm surface load-bearing capacity and access requirements before installation, as combined unit weight is a practical consideration.

This cabinet is well suited to restaurants, hotels, contract caterers, and event catering operations that need reliable high-capacity holding within a modest footprint. It works as a standalone unit or as part of the Turbofan cook-and-hold system. For very high-volume sites holding across multiple service zones simultaneously, it is worth exploring whether a larger-capacity solution would be a better fit.

If you would like to talk through whether the H10D suits your service volumes and kitchen layout, our team is glad to help.

The Lincat BR51 is a wall mounting bracket designed to allow compatible Lincat salamander grills to be installed overhead rather than taking up worktop or counter space. It is a straightforward, purpose-made accessory rather than a standalone piece of equipment, but for many kitchens it makes a meaningful difference to how the pass or cooking line is organised.

In busy service environments, worktop space is rarely in surplus. Mounting a salamander overhead using a properly rated bracket keeps the unit accessible for finishing dishes, toasting, and gratiné work, while freeing the surface below for plating or prep. The BR51 is built to suit the Lincat salamander range it was designed for, which means the fit, load rating, and fixing points are matched to the grill rather than adapted from a generic solution.

A few practical points worth considering before ordering: wall mounting a salamander requires a suitable solid masonry or adequately reinforced wall surface — a standard stud partition will not be appropriate without additional structural provision. The bracket positions the grill at a fixed height, so it is worth confirming the working height suits your pass layout before installation. You should also ensure the wall location keeps the unit within reach of its power supply without creating a cable management problem.

The BR51 is the correct accessory for operators running compatible Lincat salamander models who want to reclaim worktop space without relocating the unit entirely. It is not a universal fit and should be confirmed against your specific salamander model before purchase.

If you are unsure whether this bracket suits your existing grill or your kitchen's wall construction, our team are happy to talk it through with you.

The Lincat GS7 is a gas-fired countertop griddle built around a solid machined steel cooking plate. Designed for continuous use in professional kitchens, it prioritises consistent surface temperature and reliable throughput across service. Two independently controlled cooking zones allow operators to run different heat settings across the same surface — a practical advantage when working with different proteins at once, or when one section can be turned down during quieter periods.

Machined steel plate is a well-established choice for commercial griddle work. It retains heat effectively and recovers quickly when cold product is loaded, which matters during sustained peak covers when the griddle is rarely given time to rest. The fully welded plate construction eliminates recessed joints and seams that would otherwise harbour grease and food debris, making end-of-service cleaning more manageable.

The day-to-day operational advantages of the GS7 centre on control, consistency, and practical usability:

• Dual-zone thermostatic control for independent temperature management across the surface
• Thick steel plate delivers stable, even heat distribution throughout service
• Fully welded construction reduces dirt traps and simplifies cleaning routines
• Gas operation gives immediate heat response, well suited to fast-paced service periods
• Independent zone control allows partial shutdown when full capacity is not required

As a gas appliance, the GS7 requires connection to a suitable gas supply — natural gas or LPG depending on your site. Installation and commissioning must be carried out by a Gas Safe registered engineer. Adequate extraction ventilation above the cooking position is essential, as griddles generate significant heat and vapour during service. The GS7 is a countertop unit and will need a suitable cooking suite or fabricated bench at the correct working height before it can be commissioned.

The GS7 is well suited to cafés, restaurants, hotel kitchens, and fast-food operations running a steady volume of griddled items through service. It handles breakfast menus, burgers, fish, and similar fare reliably at a mid-range capacity level. For very high-throughput operations — large contract catering sites or high-volume concepts running continuous output — a heavier-duty or wider unit may be worth considering. For lower-volume sites or kitchens with limited bench space, a smaller model in the range may be a more practical fit.

If you would like to talk through whether the GS7 matches your service volume, or have questions about your gas supply setup, the team are happy to help you work it out 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 BM6W is an electric countertop bain marie that uses wet heat to hold prepared food at consistent serving temperatures throughout service. Unlike dry heat alternatives, the wet heat method surrounds the food wells with heated water, which helps prevent surface drying and maintains the texture and appearance of sauce-based dishes, soups, gravies, and cooked vegetables over the course of a service period — a meaningful difference in practice.

In a working kitchen the BM6W sits comfortably in front-of-house carvery positions, back-of-house banqueting prep areas, or any servery counter where a compact, reliable holding station is needed. Recovery after pan changes or top-ups is handled well, which matters when service is continuous and pans need replenishing without disrupting holding temperatures across the rest of the unit.

From an operational standpoint, the key advantages are:

• Consistent heat distribution across all holding wells throughout service
• Adjustable heat control to suit different food types and holding durations
• Gentle moisture retention that preserves food quality and presentation
• Straightforward cleaning — wet well construction limits heavy residue build-up
• Compact countertop footprint suited to servery counters and back-bar positions

The unit is supplied as a base only. Gastronorm pans are available separately in a range of configurations, giving you flexibility to match the pan layout to your menu rather than being fixed to a single setup.

Installation is uncomplicated. The BM6W requires a suitable countertop position with access to a standard electrical supply and is not a high-draw unit, making integration into most servery areas straightforward. Confirm your available counter space and circuit capacity before ordering.

This unit is well suited to smaller restaurants, pub kitchens, hotel serveries, and catering operations running a modest menu from a single holding station. Sites running a high-volume carvery, multiple simultaneous sauce lines, or an extended banqueting operation would likely benefit from a wider or higher-capacity unit.

If you are working out which pan configuration suits your service or want to confirm this is the right scale of unit for your operation, we are happy to talk it through.

The Instanta RB38 is a water-bath regeneration unit designed for commercial kitchens that need reliable, consistent temperature holding across multiple dishes at the same time. It operates across a wide temperature range, making it suitable for both gentle warming and full sous vide regeneration. Four stainless steel partition plates are included as standard, dividing the tank into five separate compartments so that different dishes, portion types, or dietary requirements can be held independently without cross-contamination.

In a working kitchen, the RB38 suits structured service periods where dishes need to reach temperature ahead of service and be held reliably until required. The digital temperature display and count-up timer give the team clear visibility of holding times and conditions — useful for HACCP record-keeping and general service discipline. The heating element maintains stable water temperature even when the bath is fully loaded, which matters during a busy lunch or dinner push when consistent holding is essential throughout.

From an operational standpoint, the unit offers several practical advantages:

• Five-compartment tank allows separate holding of different dishes or dietary requirements
• Digital display and count-up timer support HACCP compliance and service timing
• Low water level warning reduces the risk of unattended dry running
• Full stainless steel construction makes end-of-service cleaning straightforward
• Built-in drain simplifies water removal and routine maintenance

The RB38 requires a standard electrical connection and access to a water supply. As with any water-bath unit, it should be positioned on a stable, level surface with sufficient bench space and nearby drainage. It is not designed for continuous 24-hour operation in high-throughput institutional environments — kitchens running extended service windows or significantly higher holding volumes should consider whether a larger-capacity unit would be a better match.

The RB38 is well suited to restaurants, hotel kitchens, contract caterers, and banqueting operations that regularly prepare and hold food in volume as part of a structured workflow. Smaller operations with modest holding requirements may find a lower-capacity bath more practical and economical, while very high-volume sites may need to consider additional units or a larger model to meet demand.

If you are weighing up whether the RB38 fits your service style or kitchen setup, the team is happy to talk it through with you.

The Parry MSB15 is a self-contained mobile servery that combines a bain marie top with a heated storage cupboard beneath. The bain marie section holds up to four full GN 1/1 pans — or a mix of smaller pans — while the cupboard below provides additional capacity for plate holding or food storage during service. The whole unit is constructed in stainless steel with radius edges and corner bumpers, reflecting the practical realities of front-of-house use where contact with trolleys, carts, and general activity is a given.

This type of unit is well established in carveries, staff canteens, school dining rooms, and hotel buffet operations where hot food needs to be held and presented at the point of service across a full sitting. The bain marie top maintains consistent temperatures across the pan configuration, and the heated cupboard gives operators a useful buffer for keeping plates or secondary dishes ready without taking up space on the main line.

Several features translate directly into operational advantages during a busy service:

• Four heavy-duty castors, two of which lock, allow the unit to be positioned and held firmly on the servery line
• Removable doors and adjustable internal shelving make end-of-service cleaning considerably more straightforward
• Digital temperature display and variable control on the cupboard give staff clear visibility throughout service
• An integrated plug park keeps cabling tidy and reduces trip hazards in front-of-house areas
• Two standard 13-amp connections mean no hardwiring or specialist electrical installation is required

Because the MSB15 draws from two 13-amp supplies, the main practical requirement is access to two suitable sockets near the intended service position. No permanent installation is needed, though the unit should be used on a level, hard-wearing floor surface. Gastronorm pans are not supplied and should be ordered separately to match your menu configuration. An optional gantry is available where overhead heat lamps or a display hood are needed above the servery line.

The MSB15 is well suited to operations regularly serving in the region of 50 to 100 covers from a single servery point, and it works particularly well in spaces that need to flex — a room used for functions at some times and everyday dining at others. For higher-volume or permanently fixed servery environments, a larger or built-in alternative is worth considering.

If you're planning a servery line or want to confirm whether the MSB15 fits your specific operation, we're happy to talk it through before you place an order.

The Valera AT25C is a single-zone counter top induction hob designed for commercial kitchen use. Rather than relying on a gas flame or conventional electric element, it transfers heat directly into the base of compatible cookware through electromagnetic induction. The hob surface itself remains relatively cool during operation, and the unit works with any pan carrying a ferrous base — including the 18/8 stainless steel pans widely used in professional kitchens.

In a working kitchen, the AT25C suits stations where a responsive, self-contained heat source is needed without committing to a fixed range installation. Induction reacts quickly to power adjustments, which is practically useful when moving between a steady simmer and a rapid boil during a busy service. Because the surface does not heat directly, spillages are far less likely to bake on, making end-of-service cleaning considerably more straightforward than with gas burners or conventional electric plates.

Key practical advantages in a commercial setting include:

• Near-instant response to power changes during busy service periods
• Cooler hob surface reduces ambient heat at the cooking station
• Flat, smooth surface wipes clean quickly with no grates or burner rings to remove
• No gas connection or open flame — simplifies siting and reduces risk
• Portable format allows flexible placement across counters, pass areas, or prep stations

As a counter top unit, the AT25C can be positioned wherever a suitable electrical supply is available. It is worth confirming supply requirements before installation, and equally important to check that existing cookware is induction-compatible — non-ferrous pans will not function with this or any induction unit.

The AT25C is well suited to smaller operations, pop-up or event catering, prep kitchens, or as a supplementary hob alongside an existing range. Sites requiring continuous multi-zone output or higher throughput across a full service may find a larger or multi-zone unit better matched to operational demand.

If you would like to talk through whether this unit fits your kitchen setup or cookware stock before placing an order, our team is happy to help you work it through.

The Roller Grill RBG 120 is a gas-fired counter top rotisserie designed for commercial operations that cook whole chickens in volume. It uses infrared ceramic burners to deliver consistent, even heat around the birds as they rotate, producing thorough cooking with the visible browning and aroma that works particularly well in front-of-house or retail-facing settings. An internal light keeps the product clearly visible during service, which adds genuine value where the cooking process is part of the customer experience.

In practice, the RBG 120 is well suited to operations running continuous throughput. Once a batch finishes, birds can be moved to the integrated heated holding area while the next load goes on — meaning finished product remains available throughout busy service periods without a gap. Independent spit control gives operators the flexibility to manage cooking across the unit without running everything at the same pace. Safety thermocouples on the burners provide a reliable failsafe, which matters in fast-moving or less closely supervised environments.

Practical day-to-day advantages include:

• Infrared ceramic burners deliver even heat distribution across the full rotation
• Integrated heated holding area keeps finished birds at temperature between batches
• Independent spit control supports flexible batch management during service
• Clamp spit attachment allows cooking of portions such as wings, drumsticks or lamb chops
• Internal illumination supports customer-facing display and front-of-house presentation

As a gas appliance, the RBG 120 requires a suitable gas supply connection and must be installed in accordance with current Gas Safe regulations. Adequate ventilation is essential, and the unit should sit within or directly below a compliant extraction canopy. It is worth confirming counter load-bearing capacity before installation, particularly if the unit is going into a customer-facing position. Operations running very high volumes across multiple back-to-back services should consider whether a larger-capacity model would be a more practical fit.

The RBG 120 is commonly used in restaurants, delis, farm shops, food-to-go counters, and catering operations where whole chicken is a core menu item or a display centrepiece. It performs equally well at a kitchen pass or on a customer-facing counter. Operators with lower or more occasional throughput requirements may find a more compact unit more economical to run day to day.

If you would like to talk through whether this model suits your service pattern or available gas supply, the team is happy to help before you commit.

The Valera ABW50A is a single-zone commercial induction hob designed specifically for wok cookery. Unlike a flat induction surface, it features a dished cooking zone that cradles a wok at the correct angle, maintaining consistent contact between the pan base and the induction field. It is compatible with ferrous cookware, including the 18/8 stainless steel woks commonly used in professional Asian kitchens.

In a busy service environment, the speed advantage of induction is particularly apparent with wok cooking. Heat transfers directly into the pan rather than the surrounding air, giving near-instant temperature response — something that makes a meaningful difference when cooking in rapid succession or managing a run of simultaneous orders. The absence of residual heat around the cooking zone also makes the immediate work area more comfortable and reduces the demand on kitchen ventilation.

From a practical standpoint, the ABW50A offers several operational advantages over a gas wok burner:

• No open flame, which reduces fire risk and can simplify ventilation compliance in certain premises
• Rotary dial control is straightforward to operate consistently under service pressure
• Dished surface holds the wok securely during vigorous cooking movements
• Smooth surround cleans down quickly between services
• Induction efficiency reduces energy waste compared with gas or solid-top alternatives

The unit requires a three-phase power supply. If three-phase is not already present in the kitchen, the cost and disruption of installing it should be factored into the project budget before ordering. It is also worth noting that the dished format is purpose-built for wok use — this is not a general-purpose flat induction zone, and kitchens needing broader cooking flexibility will typically specify it alongside standard induction hobs rather than as a standalone solution.

The ABW50A is well suited to Chinese, Asian fusion, and pan-Asian operations where wok cookery sits at the centre of the menu. It also works effectively as a dedicated wok station within a larger mixed-cooking setup. For sites with particularly high wok volumes or where multiple wok zones need to run simultaneously, it is worth considering whether a higher-output or multi-zone configuration would better match the throughput required.

If you would like to talk through whether this unit fits your kitchen's power supply, layout, or service volume, the team is happy to work through the details with you before you commit.

The Roller Grill GES 10 is a single-plate electric waffle iron designed for commercial counter use. It produces two Brussels-style waffles per cooking cycle and is built for operations where waffles form a regular part of the menu rather than a high-volume specialist output.

In service, the GES 10 performs consistently across sustained use. The cast cooking plates retain heat well between cycles, keeping recovery manageable when orders arrive steadily during a brunch or dessert service. The unit works with fresh dough, frozen dough, and poured batter mixes, which gives kitchen teams practical flexibility in how they prepare and portion product ahead of service.

From an operational standpoint, the GES 10 suits sites where waffle output is steady rather than intense. Key practical advantages include:

• Consistent plate temperature across the cooking surface for even browning
• Compatible with fresh dough, frozen dough, and batter mixes
• Compact counter footprint — easy to position during service or store away afterwards
• Simple controls with a minimal training requirement
• Smooth plate surfaces that clean down quickly between service periods

Installation requires no specialist connection. The unit is plug-in electric and sits on a countertop without any fixed installation work. It is worth being straightforward about throughput: as a single-plate unit producing two waffles per cycle, output is limited by design. Sites running a dedicated waffle concept or expecting consistent high-volume demand throughout service would be better served by a twin-plate or multi-head unit.

The GES 10 is a practical choice for cafés, small hotels, dessert bars, and catering operations where waffles are a considered menu addition. Roller Grill have a long track record in contact cooking equipment, and the GES 10 reflects that — reliable, straightforward, and built for regular commercial use rather than occasional output.

If you are unsure whether this unit suits your expected service volumes, our team is happy to help you work through it before you commit.

The Roband GT700 is a counter-top combination unit that brings together a steel plate griddle and a separate toasting section in a single footprint. Both functions are independently controlled, so griddle and toasting temperatures can be set and maintained simultaneously without one influencing the other. It is a purpose-built piece of equipment designed around continuous service use rather than occasional output.

The thick steel cooking plate holds heat well under a sustained load — which is where this kind of unit proves its value during a breakfast or brunch service. Repeated loading of bacon, eggs, and burgers causes less temperature drop than thinner plates would, and recovery is reliable enough to maintain consistent output through a busy spell. The toasting section handles more than standard sliced bread; a wire rack, bun stop, and rack stop keep product correctly positioned throughout the toasting cycle.

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

• Independent temperature control lets griddle and toasting run at different settings simultaneously
• Thick steel plate delivers good heat retention and an even cooking surface
• Integrated grease box simplifies cleaning between services
• Removable crumb tray in the toasting section supports hygiene maintenance
• Wire rack with bun and rack stops keeps product positioned correctly during toasting

The GT700 requires hardwired electrical installation by a qualified electrician and is not supplied with a plug or cable. It can be wired for single or three-phase supply; confirming the preferred arrangement with your electrician before installation is advisable, as three-phase wiring can reduce long-term strain on the unit's components. Counter placement will depend on access to a suitable supply point, so it is worth settling the electrical arrangement early in the planning process.

This unit is well suited to cafés, hotel breakfast operations, pub kitchens, and fast-casual restaurants where griddle cooking and toasting run concurrently during service. It is sized for moderate to busy service volumes. Operations running very high continuous throughput may find a heavier-duty, higher-capacity unit a better match for their requirements.

If you would like to talk through whether the GT700 is the right fit for your service volume or kitchen setup, the team is happy to help.