HEN Counter Top Electric Pasta Cooker

Key Features

• Stainless steel through the body and tank — the casing and the tank surround are stainless rather than coated steel, so constant steam and daily wiping do not dull the finish.
• Controls kept deliberately simple — the operating sequence is short enough to teach in a single handover, which matters when several cooks share the station across shifts.
• High efficiency with low consumption — the element heats the water in the tank directly, so the energy goes into the boil rather than into the surrounding cabinet.
• A footprint that stays on the counter — nothing is committed at floor level, so trolleys, drainage runs and traffic paths under the pass stay clear.
• Built by commercial cooking equipment manufacturers — this model shares its build standard, wiring practice and fastener quality with the rest of the pasta line we produce, so a second unit behaves like the first.

Specifications

Kitchen Applications

• Hotel and restaurant pasta stations — one cook can boil to order without tying up a range ring or a stock pot, leaving the rest of the restaurant cooking equipment free during service.
• Kitchens that cannot run gas — upper-floor operations, shopping-centre units, pop-ups and converted commercial units often have no gas route, and this electric pasta cooker needs only a mains supply.
• Catering and banquet service — plating a pasta course to order at functions is easier to control in small baskets than in one large pot.
• Satellite and pantry kitchens — where the main kitchen already runs a full commercial kitchen cooking equipment line, a second small unit closer to the pass shortens the walk and the wait.
• Adding pasta to an existing menu — a café or bistro can put one or two pasta dishes on the card without giving up floor space to a freestanding cooker.

Cleaning & Daily Care

Rinse the tank at the end of every service. Starch and salted water left standing overnight are what set into hard scale on stainless, and scale is far harder to shift the next morning than a quick flush is tonight.

The heating assembly lifts out of the tank, so the bottom and the corners can be reached with a soft brush instead of being scrubbed blind. Dry the assembly before it goes back in, and never switch the unit on with an empty tank.

For the exterior, warm water and a mild detergent on a soft cloth are enough — the same routine that keeps any restaurant cooking equipment looking sharp. Dry the surface with a cloth rather than letting it air-dry, avoid steel wool and abrasive powders, and use a descaler approved for stainless steel instead of chipping mineral film off with a metal tool. Keep the control area dry.

Scale & Supply Capability

Ola Oficina Co., Ltd is a professional kitchen equipment supplier serving hotels and restaurants. Our range covers gas and electric cooking equipment — pasta cookers, a gas soup kettle, griddles, a griddle with fryer, a lift salamander and gas stoves — available in cabinet and counter-top formats, so buyers can equip a full cooking line from one supplier. Fuel type, format and configuration options let you match equipment to each site. Technical documents are supplied with our ranges, and our team assists with product selection, spare parts and repeat orders.

FAQ