Valera

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 Valera CW35A is a single-zone commercial induction hob built specifically for wok cookery. Unlike a standard flat induction hob designed around pots and flat-based pans, the CW35A features a dished cooking surface that cradles a round-bottomed wok and holds it stable during the fast, high-heat movements that wok cooking demands. It is compatible with any ferrous-based cookware, including 18/8 stainless steel woks, so in most cases it will work with the wok sets already in a kitchen.

Induction transfers heat directly into the pan rather than through a radiant element or open flame, and the response to power adjustments is near-immediate. For wok cookery, where temperature management is central to the technique, that precision is genuinely useful during a busy service. There is no residual heat from a burner carrying over between dishes, and the absence of combustion reduces ambient temperature at the station — a practical consideration in tight or warm prep areas.

From a day-to-day operational standpoint, the CW35A offers a number of practical advantages:

• Near-instant heat response gives the operator direct, intuitive control throughout service
• No combustion means lower ambient heat and a cleaner working environment at the station
• Smooth dished surface with no grates or burner components to strip down for cleaning
• Lower energy draw compared to equivalent gas output, supporting running cost management
• Practical where gas supply is unavailable, restricted, or subject to planning constraints

Because this is an induction unit, cookware must contain a ferrous element — aluminium and copper pans will not work. The dished surface is purpose-built for wok use and is not suited to flat-based general cooking. Before installation, electrical capacity should be assessed carefully, particularly where multiple units are being added to the same circuit run.

The CW35A is well suited to pan-Asian restaurants, noodle bars, and similar operations where wok-style cooking features regularly on the menu, and particularly where a gas supply is not available or practical. As a single-zone unit, sites with high concurrent wok output may find a multi-zone or higher-capacity alternative a better fit. For lighter or intermittent use, it also works well as a supplementary station alongside an existing range.

If you are working out whether induction wok cookery is the right approach for your kitchen layout or service volume, we are happy to talk it through 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 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 Valera CT70A is a twin zone countertop induction hob designed for commercial kitchen use. It sits directly on a work surface and provides two independently controlled cooking zones in a compact footprint, requiring no fixed installation beyond a suitable electrical supply. Heat is generated directly within the pan via induction rather than through an open flame or radiant element, which has meaningful practical implications during service.

In a busy kitchen environment, the near-instant heat response gives chefs reliable control over temperature-sensitive dishes — adjustments made at the control translate to the pan almost immediately. Because only the cookware heats up, the surrounding surface stays relatively cool, which reduces the risk of accidental burns and makes the unit safer to work around at pace. Recovery between dishes is quick, helping to sustain throughput when covers are back to back.

The practical advantages for day-to-day service include:

• Independent zone controls allow two cooking tasks to run simultaneously at different temperatures
• No open flame means improved air quality and lower extraction demands compared with gas
• Smooth, flat surface simplifies cleaning between services and at close-down
• Energy directed into the pan rather than the surrounding air supports more efficient running costs
• Straightforward rotary controls are easy to operate without specialist training

As a countertop unit, the CT70A suits kitchens where flexibility matters — it can be positioned where it is needed and repositioned if workflows change. It requires cookware with a ferrous base, such as cast iron or 18/8 stainless steel. Aluminium or copper pans without a magnetic base will not function on induction, so it is worth confirming your existing pan stock is compatible before the unit arrives. You should also verify that your available circuit has adequate capacity to support both zones running simultaneously.

The CT70A is well suited to smaller commercial kitchens, pop-up operations, catering vans, event catering, and as supplementary hob capacity in larger kitchens where additional cooking space is needed without committing to a fixed range. For high-volume sites running sustained back-to-back service across a large number of covers, a heavier-duty or multi-zone induction solution may be a more appropriate fit.

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

The Valera AB20A is a single-zone induction hob designed to be built flush into a fabricated counter or servery unit. It arrives pre-wired to its control panel, which keeps the installation straightforward and leaves the finished counter surface clean and uncluttered — a practical consideration where hygiene and presentation both matter.

Induction works by generating heat directly within the base of the pan rather than at the cooking surface itself. In practice, this means faster heat-up than a conventional hob, more immediate response when you adjust the controls, and a surface that stays relatively cool during use and doesn't retain dangerous residual heat once the pan is lifted. The rotary controls are easy to operate under service pressure, and the flat ceramic surface — no burners, no elements, no crevices — wipes down quickly at the end of a shift.

For the right operation, the AB20A offers some clear day-to-day advantages:

• Near-instant heat response supports precise temperature control throughout service
• Cool cooking surface reduces burn risk and contributes to safer working conditions
• Smooth flat surface cleans quickly, helping maintain hygiene standards between covers
• Drop-in format integrates neatly into counter fabrications without disrupting the work surface line
• Compatible with ferrous-base cookware including standard commercial stainless steel pans

As a drop-in unit, the AB20A needs to be factored into counter fabrication — or a suitable retrofit cut-out — from the outset. It is a fixed installation rather than a portable appliance. Counter material and thickness should be confirmed as appropriate before ordering, and access to the correct electrical supply will be needed at the point of installation. These are straightforward requirements, but worth planning ahead.

This is a light-duty unit, and it performs best when used as such. It is well suited to cafés, small restaurants, grab-and-go counters, and hospitality servery environments where a single reliable induction zone is needed without the sustained throughput demands of continuous high-volume service. Operations running heavily loaded shifts across multiple cooking zones would be better served by a heavier-duty induction unit from our range.

If you'd like to talk through whether the AB20A fits your counter layout or service pattern, we're happy to help before you place 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 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 Valera Pronto is a slimline serve over counter with a curved glass front, intended for commercial food retail and hospitality settings where chilled product presentation forms part of the customer-facing counter. The curved glazing gives customers a clear, unobstructed view of the full display deck, while the reduced footprint makes it practical for operations where floor space is limited.

In daily service, the Pronto is designed to hold consistent refrigerated temperatures across the display deck throughout a full trading day. One practical detail worth noting is the condenser arrangement, which allows the unit to sit flush against a wall or slot into an existing counter run without compromising airflow or cooling performance. This is a meaningful advantage during fit-out and worth discussing with your installer at the planning stage to confirm positioning suits your specific layout.

Key operational advantages include:

• Slimline depth passes through most standard doorways without disassembly, simplifying delivery and positioning
• Intermediate ambient glass shelf provides a second display level for non-chilled or ambient lines
• Wall-flush and built-in installation supported by the condenser design
• Stainless steel display deck is durable, hygienic, and straightforward to clean between service periods
• Digital temperature controller supports accurate, consistent refrigeration management throughout the trading day

The slimline depth is well suited to tighter retail or hospitality spaces, but operators carrying a high volume of product lines should assess whether the display capacity covers their full range before committing. Rear access for restocking and cleaning should also be factored into the counter layout from the outset.

This counter is a practical choice for independent delis, butchers, farm shops, cafés, and smaller hospitality operations that need a presentable chilled display without the footprint of a full-depth unit. For higher-volume operations or longer counter configurations, a wider or heavier-duty model is likely the better fit.

If you would like to talk through whether the Pronto suits your space and service requirements before ordering, our team is happy to help you work through it.

The Valera VMC 1000 is a countertop commercial microwave built around simplicity and consistent results. At 1000W, it is designed for light-duty catering environments where reliable reheating, defrosting, and snack warming are the primary tasks rather than high-volume, continuous throughput.

In practice, this type of microwave performs well where demand is steady rather than intensive. Café counters, petrol forecourt hot-food stations, convenience stores, and hospitality self-service areas are the kinds of settings where the VMC 1000 fits naturally. It handles the day-to-day reheating workload that most light-duty front-of-house positions actually require.

Features that translate into practical day-to-day value include:

• Ten programmable memory pads for repeatable results with no operator guesswork each time
• Programme lock enabling one-touch operation, reducing misuse in self-service settings
• Multi-quantity function to scale output quickly during short bursts of demand
• Audible completion alert so users know when food is ready without watching the unit

Installation is straightforward. The VMC 1000 is designed for countertop placement and runs on a standard electrical supply, so it can be positioned at a service counter or prep area without significant infrastructure changes. As with any commercial microwave, it is worth confirming adequate ventilation clearance at the intended position before installation.

This model is best suited to lower-volume operations where simplicity, ease of use, and day-to-day reliability matter more than heavy throughput capacity. Sites with busier service volumes or more intensive kitchen demands are likely to find that a higher-wattage, heavier-duty model better meets their recovery time and durability requirements.

If you are unsure whether this model suits your service pattern, the team is happy to talk it through with you.

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 Valera VMC 1880 is a programmable commercial microwave built for professional kitchen use. Its cavity is sized to accept a 2/3 gastronorm pan, which means staff can heat or regenerate food directly in the container it was stored or transported in — a small but practical advantage that reduces unnecessary handling and saves time during service.

The 1800W output delivers consistent heating performance across a steady volume of covers and is well suited to the kind of back-to-back regeneration tasks common in café, pub, and small restaurant environments. The flat cavity floor — with no rotating plate or central spindle — gives full access for GN pans and makes end-of-shift cleaning straightforward. In a working kitchen, that detail is worth more than it first appears.

The electronic control system supports up to 100 pre-set programmes, five power levels, and three-stage cooking sequences. A programme lock enables one-touch operation, which helps where multiple team members share the unit and consistent results matter throughout service. Key operational advantages include:

• Flat cavity interior simplifies cleaning and allows direct GN pan use
• 100 programmable presets support repeatable, consistent results across the team
• One-touch programme lock reduces errors during busy service periods
• Five power levels and three-stage cooking sequences suit varied menu applications
• 2/3 GN compatibility reduces decanting and speeds up regeneration workflows

The VMC 1880 is a countertop unit requiring a standard electrical connection. Before positioning, it is worth confirming adequate ventilation clearance around the rear and sides, as extended use will generate heat from the casing. Worktop depth should also be checked against the unit's footprint.

This model is well suited to cafés, pub kitchens, small restaurants, and catering operations handling a reliable volume of heating and regeneration tasks. It is not designed for continuous high-volume production; sites running uninterrupted back-to-back cycles across a long service may find a higher-output model more appropriate.

If you are weighing this model against your expected service volume or have questions about how it would fit into your kitchen setup, the team is happy to help you think it through.

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.