| Model | HEN-6A |
| Dimension | 590x550x280mm |
| Volts | 220V~240V/50~60Hz |
| Power | 6KW |
| N/W | 17Kg |
Pasta service runs smoothest when the water never drops out of the boil. This counter-top electric pasta cooker holds a rolling boil on the worktop beside the pass, so the range stays free for sauces, proteins and plating. Running on electricity, it suits kitchens with no gas line, temporary sites and refurbishments where a new gas connection would hold up the opening. Chefs keep it going through service for à la carte pasta, noodles, dumplings and blanched vegetables, then wipe it down at close. It gives hotels, restaurants and catering kitchens extra pasta capacity without reworking the line.
| Model | HEN-6A |
|---|---|
| Format | Counter-top |
| Fuel | Electric |
| Voltage | 220–240 V |
| Frequency | 50/60 Hz |
| Power | 6 kW |
| Dimensions | 590 × 550 × 280 mm |
| Net weight | 17 kg |
| Body | Stainless steel |
| Tank | Stainless steel |
| Heating element | Lift-out, for full access to the tank base and walls |
| Tank drain | Emptied at close, while the water is still warm |
| Installation | Sits on an existing worktop; no gas connection required |
| Typical duties | Pasta, noodles, dumplings and blanched vegetables |
The body and tank are stainless steel throughout, which is what a pasta station needs: salted water, starch, tomato and steam are hard on coated or painted surfaces, and stainless has no coating to lose. There is no shell to blister or flake, so the unit holds its appearance through months of daily wiping. Steel also settles the hygiene side of the job — smooth surfaces release starch film instead of holding it. Keep soft cloths and non-abrasive pads on the station; scouring pads leave fine scratches that trap residue. If you are matching an existing line of commercial cooking equipment, compare the finish against your other units before the order is placed.
Starchy, salted water sits in the tank all day, so the daily routine matters more than the products you use. Drain the tank while the water is still warm, rinse the starch film off the base and walls, and let the unit dry open rather than closing it down wet. For mineral scale, use a food-safe descaler at the end of a shift and rinse thoroughly afterwards — never chip at scale with a metal scraper. Two habits to avoid: never run the element in a dry tank, and never leave standing water in the unit overnight. Soft, non-abrasive cloths — the same ones you keep for your restaurant cooking equipment — protect the finish and keep the tank hygienic between services.
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.
It runs on electricity only, so there is no gas line to install and no combustion fumes to extract — helpful in dark kitchens, upper-floor sites and buildings where a new gas connection would hold up the project. The unit simply needs a power supply and a level worktop.
The tank is built for boiling, so it takes dried and fresh pasta, noodles, dumplings and wontons, and it is practical for blanching vegetables or pre-cooking potatoes ahead of a busy service. Anything that needs fast, rolling water suits it; slow reductions and sauces belong on the range instead.
It is a counter-top machine, so it stands on the worktop instead of needing a stand or floor space. Leave clearance around the unit for the controls, the cable and for staff to work safely, and check the dimensions listed in the specification table against your counter before ordering.
Take this commercial electric pasta cooker when you have worktop space and want extra boiling capacity without changing the floor plan — it is also the easier one to move between stations. A cabinet model gives you a freestanding base for a dedicated pasta section that stays in one place. Tell us how your station runs and we will point you to the version that fits.
Yes. Service items for this unit can be supplied after installation — quote the model when you ask, so the right part is picked. If the pasta station runs every day, it is worth listing the parts you would want kept on site when you place the order.
No. It is commercial kitchen cooking equipment built for continuous professional service, and it needs a supply and a worktop set up for a machine of this rating. For home use, a domestic pot on a household hob is the practical choice.
