Special Offers

The Merrychef Eikon E3EE is a compact high speed oven designed for foodservice operations that need to serve hot food quickly without the infrastructure of a full commercial kitchen. Running on a standard 13 amp plug, it combines microwave energy with forced air impingement to cook, reheat and finish food significantly faster than conventional oven methods. The three-tier cavity with rotating turntable supports even heat distribution across the food, and the easyTouch icon-driven touchscreen allows operators to store and recall menu programmes with minimal training.

In a busy service environment — a café counter, pub kitchen, convenience store, or hospitality back-of-house — the E3EE earns its place by turning around hot food consistently during peak periods. Because it draws on a standard 13 amp socket rather than a hard-wired supply, it can be placed almost anywhere a worktop is available, making it particularly useful where electrical infrastructure is limited or where flexibility of placement matters.

Practically speaking, this oven suits operations where the cooking task is relatively straightforward — reheating, finishing, browning, or light cooking of individually portioned items. Key operational advantages include:

• Fast throughput on individually portioned items during peak service
• No specialist electrical installation — standard 13 amp socket required
• Icon-based touchscreen keeps training time low and errors minimal
• Compact footprint suitable for counter or back-bar placement
• Temperature range up to 275°C supports browning and finishing as well as reheating

It is worth being clear about where this oven fits. The E3EE is well suited to lower-to-mid volume hot food operations. Sites with sustained high-volume output — busy restaurant kitchens or high-throughput grab-and-go counters — may find a larger capacity or more powerful model better matched to their demands. Equally, operations with very limited counter space will appreciate the compact form factor, while those needing to cook multiple portions simultaneously should consider whether the single-cavity format meets their throughput requirements.

If you are unsure whether the E3EE is the right fit for your service volumes or kitchen setup, we are happy to talk through the options before you commit to anything.

The Hoshizaki KG220L DR G U is a compact undercounter refrigerator with a glass door, built for commercial environments where cold storage is needed but floor space is genuinely limited. It sits within Hoshizaki's Compact series and is designed to work equally well in front-of-house display roles — a bar counter, coffee station, or service pass — as it does in a back-of-house prep area. The glass door allows operators to check contents at a glance without opening the cabinet, which reduces unnecessary door cycles and helps the unit hold a stable temperature during service.

In day-to-day use, this unit performs reliably in the steady, moderate-demand conditions typical of cafés, smaller restaurants, hotel bars, and hospitality prep areas. Hoshizaki's air distribution system circulates cool air evenly through the cabinet, supporting consistent food safety compliance without requiring constant adjustment. Automatic defrost with re-evaporation of defrost water keeps routine maintenance low and means there is no need to drain the unit during normal service periods.

Key operational advantages include:

• A-rated energy efficiency, keeping running costs manageable over time
• Low noise output, well suited to open or front-of-house environments
• Internal LED lighting for clear visibility without adding heat to the cabinet
• Full-height integrated handle for easy, hygienic one-handed access
• Reversible door hinging for flexible positioning within an existing layout
• Door lock for security where contents require it

The unit runs on a standard single-phase supply and has a compact footprint that fits neatly under counters or within a cabinetry run. As with any undercounter refrigerator, adequate ventilation clearance around the condenser is important — fitting the unit tightly against surrounding cabinetry without the recommended clearance will affect both performance and long-term reliability, so it is worth confirming your available space before installation.

This model is a practical choice for bars, coffee shops, small kitchens, and front-of-house service counters where space efficiency is a priority. It is not intended to replace full Gastronorm-rated undercounter equipment used in high-throughput kitchen lines, and operators with heavier or higher-volume cold storage demands may find a larger undercounter or upright unit a better match for their setup.

If you would like to talk through whether this unit fits your space, service style, and existing layout, our team is happy to help you work that out before you commit.

The Valera AT25A is a single-zone counter top induction hob designed for commercial kitchen use. Rather than generating heat through a flame or conventional radiant element, it uses electromagnetic induction to transfer energy directly into the pan. The cooking surface itself stays relatively cool during operation, and because energy goes into the cookware rather than the surrounding air, the unit runs efficiently and helps keep ambient kitchen temperatures lower than gas or radiant-electric alternatives. Ferrous-based cookware is required — cast iron and 18/8 stainless steel are both compatible, while aluminium or copper pans without a magnetic base will not work.

In service, the most noticeable quality of induction cooking is the speed and precision of heat adjustment. Output responds almost instantly when the control is turned, giving chefs a level of control that solid-top electric and gas hobs rarely match. The rotary controls are straightforward to operate under service pressure, and the flat ceramic surface is considerably quicker to clean than burner-based equipment — a practical advantage during busy turnarounds between covers.

• Near-instant heat response supports precise temperature control throughout service
• Flat ceramic surface wipes down quickly between service periods
• No open flame helps lower kitchen ambient temperature and may ease ventilation demands
• Energy directed into the pan keeps running costs lower than comparable radiant hobs
• Compact counter top format suits supplementary cooking points without major installation work

As a counter top unit, the AT25A connects to a standard electrical supply and requires no gas connection or fixed extraction, though local ventilation requirements and electrical load should always be confirmed with a qualified electrician before installation. It is a single-zone unit, so kitchens running high volumes of concurrent cooking may find a multi-zone or higher-output induction hob better matched to their throughput demands.

The AT25A is well suited to smaller restaurants, cafés, pub kitchens, and catering operations needing a reliable additional cooking point without the commitment of a full range installation. For higher-volume sites or kitchens where induction needs to carry a greater share of the cooking load, heavier-duty options are available across the range.

If you are weighing up whether this unit fits your kitchen's workflow or want to talk through cookware compatibility before committing, the team is happy to help.

The Merrychef Eikon E5C is a high-speed accelerated cooking oven that combines microwave energy, convection heat, and impingement airflow to cook food significantly faster than a conventional oven. It is designed for commercial kitchens that need to maintain quality and consistency under sustained service pressure, and operates on a three-phase electrical supply. The cavity accepts up to 2/3 Gastronorm, making it practical for a range of portion sizes and menu applications.

In a busy service environment, speed of recovery and cooking consistency are what matter most. The E5C handles back-to-back orders without the quality drop that can occur with slower equipment during a lunch or evening rush. Its accelerated cooking technology means dishes that would typically take considerably longer in a standard oven can be plated and served in a fraction of the time, which has a direct impact on table turns and customer satisfaction in restaurant settings, and on throughput in high-volume canteen or catering operations.

From an operational standpoint, the E5C offers several practical advantages worth considering:

• Icon-driven touchscreen interface reduces reliance on skilled oven operators and speeds up staff training
• Programmable recipes help maintain consistency across different shifts and team members
• Compact countertop footprint suits kitchens where space is at a premium
• Ventless operation removes the need for a dedicated extraction canopy in many installations, though this should be confirmed with your local environmental health authority
• Wide temperature range supports diverse menu applications from bake-off pastries to protein dishes

Because the E5C runs on three-phase power, your site will need a confirmed three-phase supply before installation. This is an important early check — three-phase is common in commercial kitchens but not universal, particularly in smaller or older premises. The unit is countertop-mounted, so structural requirements are straightforward, but the electrical connection should be handled by a qualified electrician familiar with catering equipment. Ventless capability is a genuine practical benefit in many settings, but always verify with your local authority that it is appropriate for your specific installation and menu.

The E5C is well suited to full-service restaurants, hotel kitchens, staff canteens, and catering operations where speed and consistency are both priorities. It sits in the mid-range of the Merrychef Eikon line — suitable for sites with meaningful service volume, though operators running exceptionally high-throughput operations may find a higher-capacity model better matched to their demand.

If you are unsure whether the E5C is the right fit for your kitchen's service volume or electrical setup, our team is happy to talk through your requirements before you commit to a purchase.

The Lincat Phoenix PHGR01 is a freestanding gas range combining six hob burners with a full-width static oven beneath. Built by Lincat, a well-established UK commercial catering equipment manufacturer, it is designed to handle the cooking demands of a working professional kitchen across regular service periods.

Six burners provide enough simultaneous cooking positions to run a broad range of tasks within a single service — saucing, sautéing, holding large pots at temperature, and running multiple dishes in parallel. The pressed and sealed hob top contains spillage rather than allowing it to track into the body of the range, which becomes a genuine advantage when service is moving quickly and cleaning windows are limited. Each burner carries flame failure protection, cutting the gas supply automatically if the flame is lost — a standard commercial safety requirement and one worth confirming is present on any range you consider.

The static oven sits below the hob and is accessed via two side-hinged doors. This arrangement works well in tighter kitchen runs where a single wide door would obstruct passing traffic. Practical benefits worth noting include:

• Sealed hob top contains spillage and simplifies end-of-service cleaning
• Flame failure protection on all burners meets standard commercial safety requirements
• Vitreous enamelled oven interior resists staining and cleans down efficiently
• Removable oven floor plate allows thorough access without tools
• Supplied on castors as standard, supporting repositioning and deep cleaning beneath the unit

The PHGR01 runs on natural gas or LPG — if LPG is required, confirm conversion requirements before ordering. Installation must be carried out by a Gas Safe registered engineer, and the unit needs positioning beneath a suitable extraction canopy. The castors provide reasonable layout flexibility, though a level, stable floor and appropriate clearances to combustible surfaces remain essential.

This range is well suited to mid-sized restaurants, pub kitchens, and catering operations running regular à la carte or set-menu service. For very high-volume sites — large banqueting operations, high-turnover covers, or continuous double-shift kitchens — a heavier-duty range with greater oven capacity may be a more appropriate fit. At the other end, smaller operations with limited floor space may find a four-burner format offers a better footprint-to-output balance.

If you are working out whether the PHGR01 suits your kitchen's layout and service demands, the team is happy to talk it through before you commit.

The Hoshizaki K220R is a compact single-door undercounter refrigerator designed to sit beneath a standard worktop and provide reliable chilled storage where floor and bench space is limited. It is part of Hoshizaki's Compact series — a range built for smaller kitchens and supplementary storage roles rather than high-volume primary refrigeration.

In a working kitchen, this unit performs most naturally as a prep-line fridge or a dedicated ingredient cabinet close to the pass. It is not built for the punishing throughput of a main cold store, but for the role it is designed for — keeping fresh ingredients accessible and correctly chilled through a busy service — it performs consistently. The automatic defrost function means stable temperatures are maintained without staff needing to intervene, which is a practical advantage in a compact cabinet that may see frequent door openings during service.

From a day-to-day operational standpoint, Hoshizaki's attention to hygiene construction is evident in this model:

• One-piece inner lining with seamless surfaces reduces harbourage points and speeds up cleaning
• Removable door seal allows thorough cleaning without specialist tools
• Rounded internal corners and base minimise time spent on end-of-day cleaning routines
• Full-height integrated handle provides easy one-handed access during a busy service

Being an undercounter cabinet, adequate ventilation clearance around the condenser is important — restricted airflow in a tight alcove or enclosed run of furniture will affect both cooling performance and running costs. It runs on a standard single-phase supply, so electrical installation is straightforward in most kitchens, but it is worth confirming ventilation clearances before the unit is positioned in a confined space.

This cabinet is well suited to small cafés, sandwich bars, pub kitchens, hotel serveries, and similar operations where storage volumes are modest and space is at a premium. It also works well as a secondary fridge in a medium-sized kitchen — a dedicated dairy or prep ingredient unit positioned close to the cooking line when the main cold store is at the other end of the kitchen. For operations with higher storage demands or heavier daily usage, a larger-capacity cabinet would be worth considering.

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

The Ugolini NG 10-1 is a countertop slush dispenser with a single 10-litre bowl. It works by continuously churning and chilling a liquid mix — keeping it at a consistently dispensable frozen texture throughout service. There is no water connection required; the bowl is filled manually. It runs from a standard three-pin plug socket, making it one of the more straightforward pieces of refrigeration equipment to put into service.

In busy periods the continuous-churn mechanism means the product stays ready and dispensable from when the machine reaches temperature until the end of service, without any batch preparation or intervention between customers. The clear polycarbonate bowl makes the product visible, which works well in front-of-house positions and at point-of-sale counters where visual appeal influences purchasing decisions.

Day-to-day operational advantages include:

• Standard plug connection — no dedicated circuit or electrician required
• Continuous churn keeps product ready and consistent throughout service
• Built-in overload protection helps guard against damage from overfilling
• Quiet operation suits customer-facing counter positions
• Straightforward disassembly supports thorough daily cleaning routines

Siting the machine is uncomplicated — it needs a stable, level surface with reasonable clearance around the casing so the refrigeration system can dissipate heat efficiently. Positioning it hard against a wall or inside an enclosed unit will affect performance. Because it is manually filled, placement near a service or prep counter is the practical choice for most operators.

The NG 10-1 is well suited to smaller cafés, kiosks, snack bars, leisure centres and school canteens that want a reliable single-flavour slush offer without committing to a larger, multi-bowl machine. It is worth being realistic about throughput: at busy events or in high-footfall venues running a sustained service, the single 10-litre bowl may not keep pace with demand on its own. For operators expecting higher volumes or wanting to run two flavours simultaneously, a twin-bowl or larger-capacity unit would be the more appropriate starting point.

If you are not sure whether a single-bowl machine will suit your typical service period, we are happy to talk through the options before you commit.

The Atosa YPF9042GR is a three-door refrigerated preparation counter combining chilled storage with a stainless steel work surface at the point of use. With 470 litres of capacity across three compartments, it provides a meaningful volume of accessible refrigerated storage without the footprint or infrastructure demands of a walk-in or tall upright cabinet.

In working kitchen conditions the unit holds up well under the rhythm of continuous service. The ventilated cooling system maintains consistent temperatures despite the regular door openings that are unavoidable during a busy larder pass. The side-mounted motor is rated for high-ambient conditions, which matters in kitchens where surrounding cooking equipment raises the background temperature — a factor that is easy to overlook during specification and often causes reliability issues further down the line.

Several design details support practical day-to-day operation:

• Stainless steel interior and exterior construction withstands heavy daily use
• Radius interior corners make cleaning quicker and more thorough
• Self-closing doors help protect cabinet temperature during busy service
• Recessed handles reduce snagging risk in tighter prep areas
• Digital temperature display allows staff to monitor conditions at a glance
• Fitted castors as standard aid repositioning and access for cleaning beneath

The unit runs on a standard electrical supply. Because the motor is side-mounted rather than rear-mounted, the ventilation clearance requirements are different from many comparable models, so available space at the sides should be confirmed before positioning. As with any under-counter refrigeration, ambient kitchen temperature is worth assessing — particularly in summer months or kitchens with limited extraction — to ensure conditions remain within the rated operating range.

This counter is well suited to medium-volume operations running a structured larder section, as well as pizzerias, sandwich bars, and prep-heavy kitchens where a single-door unit would create a bottleneck during service. Sites with very high-volume, constant-access demands across a larger brigade may find a heavier-specified model serves them better.

If you are matching this counter against your layout, service volume, or kitchen ambient conditions, our team is happy to talk it through before you commit.

The Valera CW25A is a single-zone commercial induction hob designed specifically for wok cooking. Unlike a standard flat induction hob, it features a dished cooking surface that cradles a round-bottomed wok, allowing energy to transfer efficiently across the base and lower sides of the pan rather than just the flat contact point. It is operated via rotary controls and is compatible with ferrous cookware, including 18/8 stainless steel.

Induction transfers energy directly into the pan rather than heating the surrounding air, which means output rises almost immediately when you increase power and drops away just as quickly when you reduce it. For wok cookery — where the difference between a good stir-fry and an overcooked dish can be a matter of seconds — that responsiveness matters considerably. Recovery between cook cycles is quick, which helps maintain consistent throughput during a busy service.

Compared to a gas wok burner, the CW25A offers several practical operational advantages:

• No open flame keeps ambient kitchen temperature lower during service
• Induction only activates with a compatible pan in contact, reducing energy waste between orders
• Smooth ceramic surface is straightforward to wipe down between and after service
• Rotary controls allow fast power adjustment without breaking cooking flow
• No gas supply removes associated pipework and combustion ventilation obligations

Installation requires a stable, level surface and a suitable electrical supply capable of supporting the unit's draw — it is worth confirming your existing electrical infrastructure before ordering. Extraction above the cooking position is still advisable to manage steam and cooking odours, even without a flame.

This unit is well suited to smaller restaurants, noodle bars, and Asian cuisine kitchens that need reliable wok cooking capability without committing to a full gas wok range. For operations running higher covers simultaneously or requiring sustained output across multiple stations, a multi-zone or higher-output setup is likely a more appropriate fit.

If you would like to talk through whether this unit suits your kitchen layout, electrical supply, or service volume, our team is happy to work through it with you before you commit.

The Atosa MBF8113HD is a single-door upright reach-in freezer built for professional catering use. It provides 640 litres of frozen storage in a freestanding stainless steel cabinet suited to operations that need dependable frozen storage without the footprint of a multi-door unit.

Where this model differs from many commercial freezers is its high-ambient rating. It is certified to operate in environments up to 43°C at 85% humidity — a practical advantage in kitchens where heat from cooking equipment, restricted ventilation, or warm weather pushes ambient temperatures beyond what standard 32°C or 38°C-rated units can reliably handle. The ventilated cooling system supports consistent temperature distribution throughout the cabinet, which matters when the door is being opened repeatedly across a busy service.

From a day-to-day operational standpoint, the cabinet is designed to be straightforward to run and maintain:

• Self-closing, lockable door limits cold loss and supports stock security
• Digital controller allows precise temperature monitoring at a glance
• Radius interior corners make thorough cleaning faster and more thorough
• Interior light and evaporator fan cut out when the door is open, reducing unnecessary energy draw
• Fitted castors allow repositioning and make cleaning behind the unit practical

Installation requires no specialist fitting beyond a suitable power connection. That said, adequate clearance at the rear and sides is important for ventilation — placing the cabinet in a tight alcove without airflow will affect performance, particularly in warmer kitchens. Confirming the floor is level before final positioning is worth doing.

This freezer suits mid-sized restaurants, dark kitchens, hotel operations, and contract catering sites with moderate to high frozen stock turnover — and particularly where ambient temperatures have caused problems with standard-rated equipment. For very high-volume sites requiring greater capacity or multiple doors, a larger cabinet is worth considering. Lower-volume operations with limited floor space may find a smaller unit more appropriate.

If you are unsure whether this model suits your kitchen's ambient conditions or layout, the team is happy to talk through the options with you.

The Atosa YBF9218GR is a full-height, double door upright refrigerator built for continuous use in commercial kitchens. It provides a large chilled storage capacity within a single self-contained cabinet — a practical solution for operations that need to hold bulk ingredients, prepared foods, and dairy products close to service without relying on several smaller units scattered across the kitchen.

The top-mounted motor unit is a considered design choice for working kitchen environments. Positioning the condenser above the cabinet keeps it away from floor-level grease, steam, and cleaning water — all of which accelerate wear on bottom-mounted units in active kitchens. The ventilated cooling system helps maintain consistent internal temperatures during service, when doors are opened frequently, and the unit is rated for operation in high-ambient conditions — an important factor where surrounding cooking equipment raises the temperature significantly during a rush.

Several practical details reduce the daily burden on kitchen teams:

• Radius interior corners reduce debris traps and make cleaning faster
• Self-closing, lockable doors support temperature discipline and food safety compliance
• Recessed door handles reduce snagging risk in tighter service corridors
• Interior light and evaporator fan cut out on door opening, reducing unnecessary energy draw
• Fitted castors allow the unit to be moved for thorough cleaning behind and underneath

The cabinet uses 430-grade stainless steel on both the interior and exterior. This is a sound specification for most commercial environments, though it is worth noting that 430 stainless is less corrosion-resistant than 304 grade — kitchens with persistently wet conditions or heavy salt exposure should factor that into their decision.

This cabinet suits mid-sized operations well: restaurants, hotel kitchens, catering production units, and similar environments where a large, reliable cold store is needed without the footprint of a walk-in. Adequate clearance around the top-mounted condenser is important for sustained performance, so placement against a wall or in a tight alcove needs to be assessed carefully before installation. Smaller operations may find a single door model better proportioned to their actual storage demand, while higher-volume sites running continuous prep across multiple sections may need additional cold storage capacity alongside this unit.

If you want to talk through how this cabinet fits your kitchen layout and storage workflow, the team is happy to help you think it through 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 Hoshizaki F220L is a compact single-door undercounter freezer from Hoshizaki's COMPACT series, designed for commercial kitchens where space is at a premium but reliable frozen storage is still essential. It sits on castors for straightforward positioning and repositioning, and its modest footprint makes it a practical choice for tight back-of-house layouts, pass areas, and servery sections where a full-height freezer cabinet simply isn't viable.

In service, the F220L performs solidly for lower-volume operations. It holds temperature consistently during routine opening and closing, which is what matters most in a working kitchen. The COMPACT series carries an A energy rating for its class, which is a meaningful consideration for operators watching utility costs across multiple units. It is worth being clear that this cabinet is suited to kitchens where frozen storage demand is moderate — it is not designed to handle the throughput or recovery demands of a high-volume production kitchen.

Practical advantages for day-to-day operation include:

• Castor-mounted base for easy repositioning and cleaning access beneath the unit
• A-rated energy efficiency helps keep running costs in check over time
• Compact footprint suits tight kitchen layouts without sacrificing usable storage
• Single-door configuration keeps cold-air loss to a minimum during access
• Food-safe interior designed to meet commercial hygiene standards

Installation is straightforward for a unit of this type — it requires a standard single-phase electrical supply and adequate clearance around the condenser for ventilation. Being undercounter height, it fits beneath most standard worktop surfaces, though it is worth confirming ceiling and worktop clearances before positioning. The castor base means no fixed installation is required, which suits kitchens where layouts change seasonally or with menus.

The F220L is well suited to cafés, small restaurants, hotel serveries, or any operation needing reliable undercounter frozen storage without the bulk of a full-size cabinet. If your frozen storage demands are higher or your service volumes more intensive, it is worth considering a larger or heavier-duty unit from the wider range.

If you're unsure whether this model matches your kitchen's storage requirements, our team is happy to talk it through with you.

The Merrychef Eikon E1s is a compact countertop high speed oven that combines microwave energy with impingement air to cook food significantly faster than a conventional oven. It sits at the smaller end of the Merrychef Eikon range and is designed for operations where counter space is limited but a reliable hot food capability is still required.

In a busy service environment, speed of throughput matters. The E1s handles this by dramatically reducing cook times across a wide range of menu items — toasted sandwiches, paninis, jacket potatoes, snacks, and light protein dishes among them. The icon-driven touchscreen allows operators and front-of-house staff to run stored programmes consistently without needing specialist training, which helps maintain output quality across a full shift and reduces variance between team members.

From a practical standpoint, one of the more significant features for many operators is the ventless design. Because it does not require a fixed extraction canopy, the E1s can be positioned in locations that would not normally accommodate a conventional oven — a café counter, a small kiosk, or a service point away from the main kitchen extract run. The Air Curtain Technology keeps the exterior surfaces cool during operation, which is a genuine consideration in tight or customer-facing spaces.

• Ventless operation removes the need for a fixed extraction hood
• Icon-based touchscreen simplifies operation for non-specialist staff
• Cool external surfaces suit confined or customer-facing environments
• Stored menu programmes support consistency across service periods
• Compact footprint fits counters where space is at a premium

The E1s is best suited to lower-volume operations — cafés, small restaurants, convenience retail, and hospitality venues running a limited hot food menu. It is not intended for high-throughput sites running continuous covers; for those environments, a larger capacity model in the Eikon range would be a more appropriate starting point.

If you are unsure whether the E1s matches your service volume or menu requirements, our team is happy to talk through the specifics before you commit.

The Atosa YPF9047GR is a wide, three-door undercounter freezer built to sit beneath prep counters in commercial kitchens where fast, reliable access to frozen ingredients during service is a practical necessity. Constructed in stainless steel throughout — interior and exterior — it is designed to handle the sustained daily demands of a professional kitchen environment.

The practical case for an undercounter freezer at the prep station is straightforward: frozen ingredients stay exactly where they are needed without staff leaving the line. The three-door configuration means more than one person can access different sections simultaneously, which can make a meaningful difference during a busy service. Self-closing doors with magnetic gaskets support temperature integrity under high-traffic conditions, and a stay-open feature makes stock loading and rotation more manageable.

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

• Stainless steel interior wipes down quickly and resists staining common in frozen food environments
• Pre-installed castors allow the unit to be repositioned easily for thorough cleaning beneath and behind
• Shelves arrive pre-fitted, so the unit is ready to load on delivery with minimal setup
• Magnetic door gaskets and easy-clean handles keep end-of-day hygiene routines straightforward
• Climate Class 5 rated, confirming suitability for the higher ambient temperatures typical in working commercial kitchens

The unit is designed for floor-level installation beneath a standard-height prep counter. The compressor is positioned on the left-hand side, which is worth confirming suits your kitchen layout — particularly in a tight run of equipment where ventilation clearance around the compressor needs to be maintained. A reasonably level floor is advisable to ensure consistent door sealing over time. The unit requires a standard single-phase electrical supply; no gas or water connections are needed.

This freezer is well suited to small and medium-sized operations — restaurants, cafés, dark kitchens, and catering units — where a dedicated undercounter freezing solution at the prep station would improve workflow and reduce unnecessary movement during service. It is best matched to sites carrying moderate frozen stock volumes. Kitchens handling higher throughput or larger frozen inventories may find an upright or higher-capacity cabinet a more practical fit.

If you would like to talk through whether this unit works for your kitchen layout or service pattern, the team is happy to help — it is always worth confirming the specification before equipment arrives on site.

The Atosa YBF9219GR is a double-door upright freezer designed for commercial kitchens that need substantial frozen storage capacity within a manageable footprint. With around 900 litres split across two independently accessed doors, it offers practical day-to-day flexibility without the installation demands of a walk-in freezer room. The condensing unit sits at the top of the cabinet, keeping it clear of floor-level grease, debris, and cleaning water — a meaningful advantage in a working kitchen environment where floor-level units can accumulate contamination quickly and maintenance access becomes awkward.

In busy service conditions, where the doors are opened regularly throughout the day, temperature stability matters more than headline capacity figures. The ventilated cooling system distributes cold air across all shelf positions, supporting consistent holding temperatures even during high-traffic periods. The cabinet is also rated to operate in warm, humid ambient conditions, which makes it a credible choice for kitchens where heat build-up is a known issue — something that can cause difficulties with lower-specified units.

Several practical design details support reliable daily operation:

• Radius interior corners reduce cleaning effort and improve hygiene compliance
• Self-closing, lockable doors help maintain temperature discipline and support food safety procedures
• Fitted castors allow the unit to be repositioned for cleaning or layout changes without specialist assistance
• Recessed door handles reduce snagging in tighter back-of-house corridors
• Digital temperature display gives kitchen teams immediate visibility of operating conditions

The interior and exterior are finished in stainless steel, consistent with standard commercial catering practice. The unit runs on a single-phase electrical supply, which is compatible with the majority of existing kitchen installations and avoids the need for dedicated three-phase wiring.

This cabinet suits mid-volume operations well — restaurants, hotel kitchens, staff canteens, and similar sites where a single large-capacity upright handles the bulk of frozen storage requirements. For operations with very high throughput or near-continuous door access throughout service, a heavier-duty model with a more robust refrigeration system may be worth considering. Smaller operations with modest frozen storage demands may find a single-door cabinet more proportionate.

If it would help to talk through how this unit fits your kitchen layout, ambient conditions, or service pattern, the team is available to work through that with you before you commit.

The Atosa YCF9402GR is a full-height, double-door upright display refrigerator with 900 litres of chilled capacity behind two glazed doors. It is built for commercial environments where chilled product needs to stay visible and accessible throughout service — restaurants, hotels, cafés, delis, convenience stores, and similar food and beverage operations where both presentation and availability matter during busy periods.

The ventilated cooling system circulates chilled air evenly across all shelf levels, helping to maintain stable temperatures even when the doors are opened frequently during service. Self-closing doors reduce the risk of the unit being left open accidentally, which is one of the more common causes of temperature drift and avoidable energy use in high-traffic settings. The bottom-mounted refrigeration system positions the compressor away from ceiling heat and makes routine servicing more straightforward without disrupting the front of the unit.

Day-to-day, the unit has been put together with practical operation in mind:

• Radius interior corners make cleaning faster and more thorough, supporting food hygiene compliance
• Recessed door handles reduce snagging in tighter front-of-house spaces
• Interior lighting and evaporator fans are controlled by the door switch, reducing unnecessary energy draw when the unit is open
• A digital controller with temperature display aids accurate record-keeping for HACCP purposes
• Castors are fitted as standard, allowing repositioning without heavy lifting

The interior and exterior are finished in stainless steel, which holds up well in both kitchen and front-of-house environments. Installation requires a standard single-phase electrical supply and adequate ventilation clearance around the cabinet — particularly at the base where the compressor is housed. As a floor-standing unit of this height, it is worth confirming ceiling clearance, floor levelness, and access routes before delivery and positioning.

The YCF9402GR suits medium- to high-volume catering and retail operations that need substantial chilled display capacity within a single footprint. It works equally well in back-of-house settings where the glazed doors assist stock rotation and visibility. For tighter spaces or lighter-use environments, a single-door model from the same range may be more proportionate. For sites with very intensive door-cycling demands, it is worth considering whether a heavier-duty specification would better match the operational pattern.

If you would like to talk through whether this unit suits your space, service volume, or refrigeration layout, the team is happy to help before you commit.

The Thunder Group SEJ32000C is a countertop soup warmer designed for self-service environments such as buffets, cafeterias, canteens, and catered events. It holds just under 10 litres of soup and is intended to keep prepared soup at a consistent serving temperature throughout a service period, rather than to cook or reheat from cold.

In practice, this type of warmer is suited to moderate-volume service — think a lunch buffet for a small hotel, a café counter, or a workplace canteen. It keeps a batch of soup ready without requiring constant attention, which is useful during busy periods when staff are occupied elsewhere. Recovery after the lid is lifted repeatedly during peak service is generally adequate for the volumes this format is designed to handle.

From an operational standpoint, units like this offer a few practical advantages worth noting:

• Adjustable temperature control helps prevent scorching on longer holds
• Non-stick inner pot simplifies post-service cleaning
• Mirror-finish stainless exterior is straightforward to wipe down between services
• Countertop footprint makes it easy to position within an existing servery layout
• Self-service design reduces the need for dedicated serving staff at the station

Installation requirements are minimal — this is a plug-in countertop unit requiring only a standard electrical supply and a stable, heat-resistant surface. No plumbing or fixed installation is needed. It is worth confirming the available countertop depth before ordering, as soup warmer units vary in their footprint.

This warmer is well suited to smaller operations or supplementary soup stations where volume is modest and simplicity matters. For high-volume sites running continuous all-day service or requiring multiple flavours simultaneously, a larger-capacity or multi-well unit would be more appropriate.

If you are unsure whether this capacity suits your service or whether a different configuration would work better for your setup, the team is happy to talk it through.

The Atosa MBF8116HD is a single-door upright refrigerator built for commercial kitchens that need consistent, reliable chilled storage throughout the working day. It is constructed throughout in stainless steel and offers a generous storage capacity within a single-cabinet footprint — a practical choice where floor space is at a premium but cold storage demand is not.

The HD designation is worth understanding before purchase. It indicates the cabinet is rated for high-ambient operating conditions — environments where kitchen temperatures and humidity levels build significantly during service. Poorly ventilated basements, open-plan kitchens, and busy service kitchens without adequate HVAC can all push ambient temperatures beyond the tolerance of a standard-rated cabinet. The MBF8116HD is designed with those conditions in mind, and for operators working in demanding environments, that distinction matters in day-to-day performance.

The ventilated cooling system circulates cold air evenly through the interior, helping the cabinet hold a stable temperature even during busy service periods when the door is opened repeatedly. The self-closing door reduces the risk of temperature creep, and the overall construction reflects the practical realities of a working kitchen environment.

• Radius interior corners for faster, more thorough daily cleaning
• Self-closing door with lockable option for basic stock security
• Recessed handle reduces snag points in tight kitchen runs
• Digital controller provides clear temperature visibility at a glance
• Fitted castors allow repositioning for cleaning and access

Installation is straightforward — the unit is self-contained and requires a standard electrical supply. Adequate clearance around the condenser should be maintained to allow proper airflow, and it is worth reviewing your kitchen's typical ambient temperature before confirming whether the HD specification is the appropriate choice for your site.

This cabinet is well suited to restaurants, hotel back-of-house operations, contract catering kitchens, and staff canteens that need a dependable large-capacity single-door fridge as part of their cold storage setup. For sites with higher-volume requirements or multi-section storage needs, it is worth discussing the wider range to identify the most suitable configuration.

If you would like to talk through how this cabinet fits your kitchen layout or ambient conditions, the team is happy to help you think it through before you order.

The Hoshizaki F420R is a compact single-door upright freezer from Hoshizaki's Compact series — a range built specifically for commercial kitchens where floor space is limited but consistent frozen storage remains non-negotiable. Its narrower external footprint makes it a practical option in situations where a full-size gastronorm freezer cabinet simply won't fit, without compromising on food safety performance.

In a working kitchen environment, temperature consistency matters throughout service. The F420R uses an internal air distribution system to circulate cold air evenly across all shelf levels, which helps protect stored product during periods of frequent door opening. The automatic defrost cycle keeps the unit running efficiently without requiring manual intervention from kitchen staff — a small but meaningful advantage during busy services when attention is elsewhere.

From a day-to-day operational perspective, the cabinet is designed with practical kitchen hygiene and workflow in mind:

• One-piece internal lining with seamless surfaces reduces harbourage points and speeds up cleaning
• Rounded internal corners and a removable door seal make routine hygiene checks straightforward
• Full-height integrated door handle allows easy one-handed access during service
• Automatic defrost removes the need for scheduled manual defrosting
• Compact external dimensions suit installation in areas unsuitable for standard-depth refrigeration

Installation is broadly straightforward, requiring a standard single-phase electrical supply and adequate clearance around the condenser for ventilation. Like any refrigeration cabinet, the F420R should not be sited directly adjacent to high-heat equipment such as fryers or ovens without appropriate separation — ambient heat will increase running costs and affect temperature stability over time.

This cabinet is well suited to smaller independent kitchens, cafés, sandwich bars, and deli counters, as well as secondary back-of-house storage in larger operations needing additional frozen capacity without occupying significant floor space. It is not designed to carry the primary frozen load for a high-volume kitchen running full gastronorm throughput — for those environments, a larger or multi-door freezer would be a more appropriate choice.

If you are weighing up whether the F420R fits your available space, service pattern, or existing kitchen layout, we are happy to talk it through before you make a decision.

The Atosa EPF3432HD is a three door refrigerated preparation counter designed to sit directly on the prep line, combining accessible cold storage with a usable stainless steel worktop. The three separate door sections give kitchen teams straightforward access to ingredients that need to stay within arm's reach throughout service, reducing unnecessary movement between cold storage and the working area.

Where this unit earns its place over standard prep counter fridges is in its rating for high-ambient environments — conditions that reflect the reality of a busy commercial kitchen rather than a controlled test setting. The side-mounted motor is a considered design choice for this environment, avoiding the heat-build problems that can affect rear-mounted units when positioned on a working line. Ventilated cooling supports consistent temperature distribution across all three sections, and self-closing doors help the unit maintain stable conditions during fast-paced service when doors are opened repeatedly.

In day-to-day use, several practical details reduce the operational burden on kitchen teams:

• Radius interior corners reduce cleaning time at the end of service
• Recessed door handles keep the unit manageable in tighter prep areas
• Door-linked lighting and evaporator fans help reduce energy draw during quieter periods
• A digital controller gives kitchen teams a clear, straightforward temperature read
• Fitted castors allow the unit to be moved for cleaning behind and beneath

Installation is straightforward — this is a freestanding unit requiring a standard electrical connection. Before positioning, it is worth confirming that all three doors have adequate swing clearance in your layout, particularly in compact kitchens. The stainless steel interior and exterior hold up well to routine hygiene inspections. One consideration worth noting: the rear panel is galvanised rather than stainless, which may be relevant in particularly high-moisture environments.

The EPF3432HD is well suited to restaurants, hotel kitchens, pub kitchens, and contract catering operations running a single prep station through a long service. For very high-volume sites with multiple simultaneous prep stations, it is worth considering whether a larger capacity unit would better match the throughput required.

If you would like to talk through how this unit fits your kitchen layout and service pattern before committing, the team is happy to help.

The Hoshizaki K420R is a single-door upright refrigerator from the Compact series — a range built specifically for commercial kitchens where floor space is at a premium but food safety standards remain non-negotiable. It delivers solid chilled storage in a footprint small enough for tight back-of-house layouts, prep areas, and service sections where a full-size reach-in cabinet simply will not fit.

In a working kitchen, the K420R holds temperature reliably throughout service. The automatic defrost system and air distribution design work together to maintain consistent temperatures across the interior, which matters when fresh produce, dairy, and prepared ingredients are being accessed repeatedly during a busy shift. Door openings during service inevitably cause some temperature fluctuation, and this cabinet handles that well for the volume of use it is designed to support.

From a day-to-day operational standpoint, the cabinet is straightforward to work with and to maintain:

• One-piece inner lining with smooth, seamless surfaces simplifies daily cleaning
• Rounded internal corners reduce food trap points and speed up end-of-service wipe-downs
• Removable door seal allows thorough cleaning without specialist tools
• Full-height integrated handle is easy to grip and wipe clean
• Automatic defrost reduces the need for manual intervention during service

The K420R connects to a standard single-phase supply and requires no specialist services beyond a suitable power outlet and adequate clearance for ventilation. It is worth confirming ventilation clearances before positioning the unit, particularly in confined spaces or where it sits close to other equipment generating heat.

This cabinet is well suited to smaller restaurants, cafés, sandwich bars, pub kitchens, and food-to-go operations that need dependable chilled storage without committing the floor space of a larger unit. It is best matched to moderate storage demands rather than high-volume, multi-sitting services. If your operation requires significantly greater chilled capacity, a larger model from the range would be worth exploring.

If you would like to talk through whether the K420R is the right fit for your kitchen layout and storage requirements, the team is here to help.

The Valera CB70B is a two-zone drop-in induction hob designed for integration into commercial kitchen countertops or fabricated suites. It operates on induction technology, meaning heat is generated directly in the base of the pan rather than through an open flame or a conventional electric element. The result is fast, controllable cooking with no residual surface heat once the pan is removed.

In a working kitchen, the practical difference induction makes to daily service is considerable. Response to temperature adjustment is near-immediate, which helps with saucing, reductions, and anything requiring close heat management. There is no warm-up period to speak of, and the cooking surface stays relatively cool to the touch, reducing burn risk for busy pass teams working in close quarters.

Because the surface itself does not get hot in the conventional sense, cleaning between services is straightforward — spills do not bake on in the same way they do on solid tops or gas ranges. This also contributes to a cleaner working environment overall.

• Consistent, repeatable heat across both zones suits batch cooking and simultaneous preparation
• No combustion means no products of combustion — ventilation requirements differ from gas equivalents
• Drop-in format integrates cleanly into tiled or stainless-steel countertop builds
• Energy is directed into the pan rather than lost to the surrounding air, reducing running costs over time
• Compatible with ferrous-based cookware including stainless steel with magnetic base

Installation requires a suitable electrical supply and a countertop cutout to the manufacturer's specified dimensions. Because induction produces no open flame and significantly less ambient heat than gas, extraction requirements are generally lower — though your ventilation setup should still be reviewed against your overall kitchen heat load. The drop-in format assumes an existing fabricated counter or suite; it is not a freestanding unit.

The CB70B suits small to medium operations where counter space is at a premium and precision cooking is important — restaurants, hotel kitchens, and catering operations running tight, efficient service. It is particularly well suited to finishing and sauce work alongside a main cooking line. For higher-volume sites requiring more cooking zones or greater continuous output, there are heavier-duty options worth considering.

If you are unsure whether the CB70B fits your existing counter build or service requirements, we are happy to talk it through before you commit to anything.

The Ugolini NG 10-2 is a twin-tank slush dispenser designed for commercial front-of-house and self-service environments. Two independent polycarbonate tanks allow operators to offer two separate slush products at the same time, making it a practical choice wherever variety and visual appeal at the point of service matter.

In a busy service environment, the NG 10-2 is well suited to consistent output across a full service period. Because the tanks operate independently, one flavour can continue dispensing while the other is being topped up or cleaned, which helps reduce interruptions during peak trading. The machine operates quietly, which makes it a reasonable fit for customer-facing locations where ambient noise is a consideration.

From a day-to-day operational standpoint, the NG 10-2 offers several practical advantages:

• Twin independent tanks allow two products to be served simultaneously without cross-contamination
• Clear polycarbonate tanks provide product visibility, supporting impulse purchase at the point of sale
• Overload protection reduces the risk of issues caused by incorrect filling during service
• Straightforward cleaning procedure supports hygiene standards between service periods
• Simple plug-in connection requires no specialist installation or plumbing

Installation is uncomplicated — the unit connects to a standard three-pin socket and requires no plumbing or specialist electrical work. As with any refrigerated countertop appliance, adequate ventilation around the unit is advisable to maintain performance. It is not intended for back-of-house or high-humidity environments where condensation could be a concern, and counter space should be measured carefully before positioning.

The NG 10-2 is well suited to cafés, quick-service restaurants, leisure venues, and school or workplace catering operations with moderate to high footfall. For sites with particularly high throughput, or where more than two flavours are needed simultaneously, a higher-capacity model from the Ugolini range may be worth considering before making a decision.

If you are weighing up whether this model suits your service volume or counter layout, our team is happy to talk it through.

The Hoshizaki KG420R is a compact upright refrigerator with a full-height glass door, built for commercial environments where consistent, food-safe chilling is essential but floor space is limited. It sits within Hoshizaki's Compact series, a range designed for operators who need dependable refrigeration without the footprint of full Gastronorm-specification equipment.

In day-to-day use, the KG420R performs reliably through regular service periods. Hoshizaki's air distribution system circulates cool air evenly throughout the cabinet, helping to avoid warm spots and maintain consistent product temperatures even when the door is opened frequently during a busy shift. Automatic defrost with re-evaporation removes the need for manual intervention and, in most installations, means no drain connection is required — a genuine practical advantage in tighter kitchen layouts or front-of-house positions.

The glass door makes it a workable choice where staff or customers benefit from seeing the contents without opening the cabinet. Internal LED lighting supports visibility without adding meaningful heat load. Other operational advantages include:

• Low noise output, suitable for open-kitchen or customer-facing environments
• Reversible door hinging to accommodate different installation orientations
• Door lock as standard for added stock security
• HC refrigerant (R600a) with a low global warming potential
• Full-height integrated handle for clean, ergonomic access during service

Installation is straightforward. The unit runs on a standard single-phase supply and requires reasonable clearance at the rear and top for ventilation. It is worth confirming available floor space and ventilation conditions before ordering, particularly in enclosed or built-in positions.

This cabinet is well suited to smaller independent restaurants, cafés, delis, juice bars, and front-of-house beverage or ingredient display. It is not intended for high-turnover bulk chilling or heavy Gastronorm tray storage — operators running larger brigades or storing significant volumes of fresh product may find a full-size upright or multi-door solution more appropriate for their throughput.

If you would like to talk through whether this unit fits your storage requirements or available space, our team is glad to help you work it out before you order.

The Valera VMC 1850 is a heavy-duty commercial microwave built for sustained use in professional kitchen environments. Running at 1800W, it is designed to handle the pace of busy service periods — reheating, defrosting, and finishing dishes to order with consistent results across a full shift.

The dual magnetron arrangement with a motor-driven double rotating antenna distributes energy more evenly across the cavity than a conventional single-magnetron unit. In practice, this reduces hot spots and helps operators achieve more reliable results across different food types and portion sizes — a meaningful advantage where consistency and throughput both matter.

From an operational standpoint, the VMC 1850 includes several features that make a practical difference in day-to-day use:

• Removable ceiling plate simplifies interior cleaning during and between service
• Clean air filter reminder helps maintain performance and reduces the risk of overheating
• Cycle counter records total operations, giving useful visibility of usage over time
• Self-diagnostic system aids fault identification and simplifies routine maintenance
• Two units can be stacked using an optional stacking kit where counter space is limited

The wide viewing window and interior light allow staff to monitor cooking without opening the door, which supports throughput during busy periods. Adjustable key beep tones help the unit remain practical in noisy kitchen environments.

The VMC 1850 is well suited to cafés, pub kitchens, staff canteens, and small to medium restaurant operations with moderate to high microwave usage. It is not the most appropriate choice for sites running very high volumes continuously throughout the day — for those environments, a higher-capacity unit would be worth considering.

If you would like to talk through whether this model fits your service pattern, our team is happy to help you work through the options.

The Hoshizaki FG220L is a compact undercounter freezer fitted with a glass door, designed for commercial operations where frozen storage needs to be accessible at a glance without opening the cabinet unnecessarily. Mounted on castors, it sits neatly beneath counters or bars and can be repositioned without difficulty, which is a practical advantage in kitchens where layouts evolve over time.

In busy service environments, the value of a glass door becomes clear during peak periods — staff can identify what they need without holding the door open, which helps maintain consistent internal temperatures and reduces compressor recovery demand. The Hoshizaki Compact series has a reputation for reliable, consistent cooling performance, and this unit is built to that standard. It is well suited to kitchens where space is genuinely limited but frozen storage cannot be compromised.

From an operational standpoint, this cabinet offers a number of practical advantages:

• Glass door allows visual stock checks without opening the cabinet
• Compact footprint makes it suitable for tight undercounter positions
• Castors enable repositioning without lifting or dismantling
• Hoshizaki build quality supports consistent performance under regular commercial use
• Good energy efficiency for its class, keeping running costs in check

Installation is straightforward for a unit of this type — it requires a standard electrical connection and adequate ventilation clearance around the condenser. As with all undercounter refrigeration, check that your floor surface is level and that the castors are locked once the unit is positioned. It is not designed for heavy-duty Gastronorm storage, so operators needing GN-compatible racking should consider a purpose-built upright alternative.

This freezer is best suited to smaller operations — cafés, bars, bakeries, or prep kitchens — where frozen storage requirements are moderate and floor space is at a premium. For higher-volume sites with greater storage demands, a larger upright or Gastronorm-compatible cabinet would be worth considering instead.

If you are unsure whether this unit matches your storage volumes or kitchen configuration, our team is happy to talk it through before you commit to an order.

The Valera CB35A is a single-zone induction hob designed to be built flush into a counter or servery surface. It arrives pre-wired to its control panel, which simplifies installation and keeps the counter profile clean. As an induction unit, heat is generated directly within compatible cookware rather than at the surface itself — a distinction with practical consequences for both speed and day-to-day kitchen safety.

In a commercial setting, units of this type are commonly used at countertop cooking stations, pass-through service points, and front-of-house live cooking displays where controlling ambient heat matters. The rotary controls respond near-instantly, allowing operators to adjust output quickly during service without the lag associated with radiant or solid-top electric hobs. Recovery between cooking tasks is fast, which suits operations running continuous service rather than batch cooking.

From an operational standpoint, the CB35A offers several practical advantages:

• The ceramic surface stays relatively cool to the touch, reducing burn risk for staff working nearby
• No open flame or exposed element means less residual heat build-up in enclosed spaces
• The flat surface wipes down quickly between covers during a busy service
• Energy is directed into the pan rather than the surrounding air, reducing the heat load on the kitchen
• Compatible with ferrous cookware including stainless steel, cast iron, and induction-rated pans

Because this unit drops into a counter, installation requires a suitable cut-out in the surface and access beneath for wiring. It is not a standalone portable unit. The counter material and depth must accommodate the housing, and the electrical supply should be confirmed with your installer before ordering. It is also worth checking that your existing cookware is induction-compatible — aluminium and copper pans without a ferrous base will not function with this unit.

The CB35A is well suited to smaller operations: cafés, delis, small restaurant kitchens, and hospitality settings where a single controlled cooking zone is needed at a fixed position. It is a light-duty unit and is not intended for the continuous high-volume throughput demanded by a large à la carte kitchen. Sites requiring multiple cooking zones or greater sustained output would be better served by a heavier-duty multi-zone alternative.

If you're weighing up whether this unit fits your counter setup or service pattern, the team is happy to talk through the details before you commit.

The Hoshizaki F220R is a single-door undercounter freezer from the Compact series, designed for commercial kitchens where floor space is limited but reliable frozen storage is still a daily requirement. With a 123-litre net capacity, it sits neatly beneath a standard worktop and connects to a standard single-phase supply, making it straightforward to position within an existing kitchen layout without significant alteration.

In practice, this cabinet is most commonly found in smaller kitchens — cafés, sandwich bars, small restaurant prep areas, and hospitality settings where frozen storage needs are moderate rather than high-volume. It is not intended to replace a full-height freezer in a busy production kitchen, but for operators who need reliable frozen holding close to the point of use, it performs consistently and holds temperature well during normal service conditions.

From an operational standpoint, the design is straightforward to work with day to day:

• One-piece inner lining with smooth, seamless surfaces simplifies daily cleaning
• Rounded internal corners and removable door seal reduce cleaning time between services
• Automatic defrost removes a routine maintenance task from kitchen staff
• Full-height integrated handle gives easy one-handed access during busy service
• A-rated energy efficiency helps keep running costs in proportion to actual storage use

Installation is relatively uncomplicated. The unit is designed to sit undercounter and requires adequate ventilation clearance — typically at the rear or sides depending on condenser position, so do check the installation requirements before positioning it in a tight alcove. It runs on a standard single-phase supply. Weight and footprint should be verified against your available space before ordering.

This model is best suited to lower-volume operations that need dependable undercounter frozen storage without the footprint of a full-height cabinet. If your frozen storage demands are higher, or if you need gastronorm-compatible racking as a priority, a larger or full-height alternative from the range may be worth considering.

If you're unsure whether this cabinet is the right fit for your kitchen setup, our team is happy to talk through your requirements before you commit to anything.