03 9070 5784
Help & Support
Track My Order
Recently Viewed
Filters
-
Luus 400mm Induction Pasta Cooker EP7-40
400(W) x 750(D) x 1000(H)mm
Sale priceRM17,274.55 MYR Regular priceRM23,032.73 MYRSale priceRM19,002.00 MYR Regular priceRM25,336.00 MYRIn stock, 5 units -
Luus 400mm Induction Noodle & Pasta Cooker EN7-40
400(W) x 750(D) x 1000(H)mm
Sale priceRM17,274.55 MYR Regular priceRM23,032.73 MYRSale priceRM19,002.00 MYR Regular priceRM25,336.00 MYRIn stock, 5 units
You've viewed 2 of 2 products
Commercial induction pasta cookers bring water back to the boil quickly after each basket, which is what keeps pasta service moving when every order is cooked fresh.
Induction puts the heat into the water rather than into the room, so there is less ambient heat on the line. Weighing up all three: commercial gas pasta cookers heat a large volume of water fastest, induction recovers best between baskets, and commercial electric pasta cookers install anywhere with the right supply.
Still deciding between induction, gas and electric for your pasta station? Request a callback and we will put the three side by side for your site.
These are the top FAQs for Commercial Induction Pasta Cookers
Why does boil recovery matter?
Dropping cold pasta into water pulls the temperature down. A cooker that recovers quickly cooks consistently; one that does not makes gluey pasta.
How many baskets should I run?
One per order at peak. Count peak pasta covers rather than the night's total.
Capacities are on each product page.
What electrical supply does it need?
Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.
Our installation partner can confirm what your site can support.
Does it need plumbing?
Auto-fill and drain models need supply and drainage; manual models do not.
Our installation partner can advise.
Does it need extraction?
Commercial cooking equipment generally needs extraction over it, and the requirement is set locally rather than by the appliance.
How do I keep the water usable?
Skim starch through service and drain daily. Starch build-up affects both texture and cleaning.
