CASTA E7/CUET4BB Electric Hob with Four Cast Iron Hotplates

An electric hob that supplies four independent cooking zones on a single stainless steel worktop, designed for continuous use in professional and semi-professional kitchens. Each zone is heated by a cast iron hotplate that spreads heat evenly across its surface. The material holds heat well and responds gradually to changes in setting, giving steady cooking temperatures without sudden spikes. A built-in thermal cut-out prevents the plate from overheating, even when left unattended or covered by a large pot. The operator selects the heat level with a seven-position rotary switch for each zone. Position one delivers gentle heat for simmering sauces or keeping food warm; the middle positions suit frying, sautéing and boiling; the highest settings bring large volumes of water or oil up to temperature quickly. The switch clicks into each position, so the setting is always clear without looking at the knob. The hob sits on a stainless steel worktop that measures 800 mm across, wide enough to hold four standard pots side by side. A raised rim around the edge and a built-in drip tray beneath the front lip catch spills and splashes, keeping the surrounding work surface clean. The tray slides out for emptying and rinsing without tools. Four legs raise the unit 275 mm above the counter, creating space underneath for cleaning and allowing the hob to be placed over cupboards or drawers. Sturdy legs lock the hob firmly in place on any countertop, preventing wobble during high-heat searing or rapid stirring. The hob requires a 400 V three-phase supply, the standard circuit in commercial kitchens. Each of the four zones draws up to 2.6 kW, so the total load is spread across three live conductors, reducing the current on any single wire and allowing the hob to run on standard commercial wiring. The worktop, drip tray and cast iron plates are made of AISI 304 stainless steel, a grade chosen for its resistance to corrosion, staining and high temperatures. The knobs are moulded from a heat-resistant polymer that stays cool to the touch even after hours of use, reducing the risk of burns. Stainless steel surfaces wipe clean in seconds, letting you switch from frying to simmering without scrubbing or soaking. The smooth stainless steel surfaces wipe clean without trapping food particles, and the drip tray can be removed for thorough washing. The cast iron plates should be cleaned while still warm but not hot, so that any residue lifts off without sticking. A light coating of cooking oil after cleaning prevents rust and keeps the plates in good condition.