Hob Units for Professional Kitchens

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Hob Units for Professional Kitchens

Hob units keep your pans moving all shift. You set a pot down, bring it to the boil, then knock the heat back and hold it where you want it. A good hob reacts fast when you turn the control so sauces do not catch and stocks do not sit half warm. Cheap hob units have slow controls and cold spots.

One side of the pan bubbles hard while the other side barely moves. Gas hobs hit hard straight away but throw heat into the kitchen and make the line sweat. Induction hob units stay cooler in the room and save power, but if your pans are not right they will not even switch on.

Most kitchens buy too few zones and then stack pans on top of each other when it gets busy. A flat, easy to wipe surface at the end of the night makes a real difference.

Related Caterting Items

Catering Equipment →
Core kitchen kit.
Cooking Equipment→
Main cooking line kit.
Fryers →
Chips and fried sides.
Ovens →
Standard and combination ovens.
Convection Ovens →
Fan ovens for faster cooking.
Griddles →
Flat plates for burgers.
Toasters →
High-volume toasters.
Pizza Ovens →
Specialist pizza equipment.
Rice Cookers →
Large rice cookers.
Boiling Tops →
Gas and electric hobs.
Commercial Microwaves →
Heavy-duty microwaves.

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Trade Insight

Work out how many live pans you run on a busy service and buy hob units to match. Most places guess and end up short.

Check power and gas supply before you order or you will sit with kit you cannot even wire in. Induction needs flat pans. If the base is warped the sensor will keep cutting out and drive your chef mad.