The multifunctional Precipan brings total flexibility, versatility, and simplicity to the commercial kitchen, giving chefs the tools to master multiple methods of cooking in one compact footprint, optimising kitchen space and saving on equipment costs.

Chefs can use the Precipan to sauté, steam, boil, poach, simmer, fry, grill, smoke or braise, opening up an infinite world of menu possibilities, from à la carte dining, right through to largescale catering operations.

The rapid temperature increase of the pans allows for on demand cooking, saving on Chefs time and electric costs. Chefs can also maximise the Precipan’s potential as a 24-hours-a-day workhorse to batch cook stocks and stews overnight, before resuming normal daily cooking routines in the morning.

For additional versatility, smart multi-temperature zoning of the Precipan’s cooking base allows chefs to cook with precision, allowing for temperature boosts exactly when required.

The pans can be installed flush alongside other equipment, making for an easy and ergonomic working environment. 

Hobart, redefining innovation to make kitchen life easier.

Great for University & Hospital Kitchens

• Multiple cooking techniques within a single footprint - sauté, steam, boil, poach, simmer, fry, grill, smoke or braise
• Save on water and electrical costs compared with conventional cooking methods
• Maximise productivity with 24-hour functionality for bulk, batch, or overnight cooking.
• Rapid temperature increase allows for on demand cooking
• Reduce cook times by using pressure options
• User-friendly operation – one touch, one function.
• Easy to maintain – manual lid opening and easy front access for technicians.