Cooking Range 700 Series | Compact 700mm Depth Upright Ranges

Product Introduction

The Cooking Range 700 Series is HSYL's compact upright commercial cooking range line, built for kitchens where cabinet depth is the binding constraint. Every model in the series sits on a 700 mm net depth and 920 mm net height platform — 200 mm shallower than the Cooking Range 900 Series — which lets it fit behind a counter run in boutique restaurants, small cafés, school canteens and compact hotel kitchens where a 900 mm deep unit would eat into aisle clearance or seating area.

The series covers four cooking workstation families on that one platform: griddle and solid top (HG / HTP) for searing and sauce work, pasta cooker and jacketed boiling pan and tilting bratt pan (HP / HTG / HBG) for liquid and stockpot cooking, fryer (HF) for deep-frying, and bain marie and prep worktable (HB / HWT) for holding and prep. That gives buyers 31 models in total, all sharing the same 400 mm or 800 mm width tiers, all serviceable with the same component family, all sitting flush on a 700 mm counter run without step joints.

Heating source is configurable per model. Gas (-G) variants suit sites with established gas infrastructure; electric (-E) variants split between 220V/50Hz single-phase for lower-power stations (compact griddle, bain marie) and 380V/50Hz three-phase for higher-power stations (solid top with oven, pasta cooker, jacketed pan, bratt pan, fryer). The 700 Series is the natural starting point for buyers moving up from domestic or light-commercial equipment, and the natural step-down from the 900 Series when kitchen depth will not accept the larger platform.

Series Architecture

The 700 Series is organized along three decision axes: workstation family, heating source, and width tier. The four workstation families share the same cabinet footprint but serve completely different cooking tasks.

Axis 1 — Workstation Family

Axis 2 — Heating Source

Axis 3 — Width Tier

The HF7040-3G three-tube fryer is the only model that breaks the standard footprint — its 400×820×1163 mm net size reflects the taller three-tube fryer tank and heavier gas load (28 kW). Plan its placement separately in the kitchen layout.

Technical Specification — Griddle and Solid Top (HG / HTP)

HG7080-E and HTP7080VE carry data anomalies in the source specification (HG7080-E N.W. inconsistent with gas equivalent; HTP7080VE G.W. less than N.W.). Both are flagged for product team confirmation before publication. Cooking performance specifications (power, dimensions, heating source) are confirmed.

Technical Specification — Pasta Cooker, Jacketed Pan and Bratt Pan (HP / HTG / HBG)

HP pasta cookers use 28 L cylinders sized for pasta blanching and noodle cooking. HTG jacketed boiling pans use an 80 L jacketed vessel for soup, stock and sauce production. HBG tilting bratt pans use a 60 L tilting vessel for braising and stewing — the tilt mechanism allows safe pouring of large batches into service containers without ladle transfer.

Technical Specification — Fryer (HF)

HF fryers use 23 L cylinders for single and double configurations, and a 25 L tank for the three-tube HF7040-3G. The three-tube model's taller footprint (1163 mm height vs 920 mm for the rest of the series) reflects its higher gas load and three-tube heat exchanger design — plan its placement separately when designing the fryer station.

Technical Specification — Bain Marie and Worktable (HB / HWT)

HB bain maries run on 220V/50Hz single-phase for electric models (1.5 kW and 3.0 kW), making them the lowest-power electric stations in the series and the easiest to retrofit into kitchens without 380V three-phase supply. HWT worktables are unpowered prep surfaces with cabinet base, used to fill gaps in the cooking line between powered stations.

Working Process

1. Compact line layout by workstation family. Arrange griddle, pasta cooker, fryer and bain marie stations along the 700 mm counter run in menu-flow order. Because all stations share 700 mm depth and 920 mm height, the line runs flush without step joints — important in compact kitchens where aisle clearance is already tight. Place the HWT worktable between powered stations to create a prep break in the cooking sequence.
2. Power pre-flight by heating source. For gas models, confirm gas connection and ignition. For 220V electric models (HG7040-E, HB7040-E, HB7080-E), confirm single-phase supply. For 380V electric models (HG7080VE, HTP7080-E, HTP7080VE, HP electric, HTG80E, HBG60E, HF electric), confirm three-phase supply and energize the cooktop circuit. Preheat griddle and solid-top surfaces before first batch; pasta cooker, jacketed pan and fryer can be filled with water or oil before preheat.
3. Parallel cooking across workstation families. Run griddle searing, pasta blanching, deep-frying and bain-marie holding simultaneously. Each station operates on its own thermostatic or flame control, so one operator can manage multiple stations. The HP7080 double-cylinder pasta cooker and HF7080 double-cylinder fryer allow two different products to cook in parallel within the same 800 mm footprint.
4. Batch cooking with jacketed pan and bratt pan. The HTG80 80 L jacketed boiling pan handles soup, stock and sauce batches up to 80 L, while the HBG60 60 L tilting bratt pan handles braising and stewing with a tilt mechanism for safe pouring. Both sit on the same 800×700 mm footprint as the rest of the series, so they integrate into the line without dedicated utility space. For high-volume central-kitchen lines, the HBG tilting bratt pan pairs naturally with an automatic tilting steam cooking and cooling machine downstream.
5. Holding, clean-down and hygiene checkpoint. Use HB bain maries to hold finished dishes at serving temperature during service. After service, drain fryer oil, scrape griddle and solid-top surfaces while still warm, wipe down with food-contact-safe cleaner, and empty cabinet bases. Stainless-steel surfaces are cleaned with non-abrasive sanitizer. For buyers scoping a 700 Series line as part of a new food product line, the 700 mm depth platform is designed to fit into existing compact kitchen footprints rather than forcing a facility rebuild.

Applications

• Compact restaurant and bistro kitchens — 700 mm depth fits behind a counter run where a 900 mm deep range would intrude into seating area. HG7040 griddle and HF7040 fryer cover a full short-order menu in 800 mm of total counter length.
• Boutique hotel main kitchens — HG7080 griddle with HTP7080 solid top and HP7080 double-cylinder pasta cooker covers Western-style à la carte service in a 2400 mm counter run.
• School canteens and institutional kitchens — HTG80 80 L jacketed pan for soup and congee production, HBG60 60 L tilting bratt pan for braised dishes, HB7080 double-basin bain marie for holding — all on 800×700 mm footprints that fit standard institutional kitchen modules.
• Small central kitchens for ready-meal production — HBG60 tilting bratt pan for batch braising, HF7080 double-cylinder fryer for fried components, HWT7080 worktables for prep, with the 700 mm depth preserving aisle clearance in multi-station layouts. Pairs with a continuous frying machine when fried-volume outgrows batch fryer capacity.
• Cafés and quick-service counters — HG7040-E 2.8 kW compact griddle on 220V single-phase, HB7040-E 1.5 kW single-basin bain marie on 220V single-phase, both fitting under 70 cm counters without 380V supply — suits cafés and small QSR counters upgrading from domestic equipment.
• Snack-food and street-food format kitchens — HF7040-3G three-tube fryer (28 kW, 25 L) for high-volume fried snack production in a 400 mm width, paired with HG7040 griddle for searing and HWT7040 worktable for assembly.
• Demonstration and teaching kitchens — 700 mm depth lets an instructor stand behind the line while students observe from the front, which the 900 mm depth does not permit as comfortably.

The highest-value deployment is the compact restaurant and small central-kitchen scenario: the 700 mm depth platform lets buyers fit a complete four-station cooking line (griddle, pasta, fryer, holding) into a footprint that would only accept one or two 900 mm deep units, making it the right choice when kitchen floor area is the binding constraint.

Advantages

• 700 mm compact cabinet depth. 200 mm shallower than the 900 Series — fits behind counters in compact restaurants, cafés and small central kitchens where a 900 mm deep unit would eat into aisle or seating area.
• Four workstation families on one platform. Griddle, solid top, pasta cooker, jacketed pan, bratt pan, fryer, bain marie and worktable — 31 models across eight product codes, all sharing 700 mm depth and 920 mm height, all sitting flush on one counter run.
• 220V and 380V electric options. Lower-power stations (compact griddle, bain marie) run on 220V/50Hz single-phase, making them retrofittable into kitchens without 380V three-phase supply. Higher-power stations (solid top with oven, pasta cooker, jacketed pan, bratt pan, fryer) run on 380V/50Hz three-phase for stable high-power cooking.
• Two width tiers cover single and double configurations. 400 mm for single-burner, single-cylinder, single-basin and compact worktable; 800 mm for double configurations, jacketed pan, bratt pan, solid top and full-size worktable. Buyers scale capacity within a fixed width tier.
• Gas and electric on the same footprint. The -G and -E variants of each workstation share identical external dimensions, so a kitchen designed for gas can be retrofitted to electric (or vice versa) without re-engineering the counter run.
• Integrated oven options on griddle and solid top. HG7080VG, HG7080VE, HTP7080VG and HTP7080VE add a gas or electric oven below the cooktop, giving a compact kitchen a baking and roasting station without occupying additional floor space.
• Step-up compatibility with 900 Series. Sites that outgrow the 700 Series can move up to the 900 Series when kitchen depth permits, without changing brand, service relationship or operator workflow fundamentals.

Complete Your Compact Kitchen Line

The 700 Series is one piece of a compact commercial kitchen. These HSYL resources are typically evaluated alongside it:

• Sandwich Griddle 37E / 41E / 57E — compact countertop griddle for sandwich and breakfast service, complementing the 700 Series HG line for lower-volume stations.
• Automatic tilting steam cooking and cooling machine — downstream continuous cooking and cooling for central kitchens running the HBG60 tilting bratt pan for batch production.
• Continuous frying machine — downstream continuous fryer for central kitchens whose batch HF7080 fryer capacity is outgrown.
• How to start a food product line — planning reference for buyers scoping a 700 Series line as part of opening a new compact restaurant, café or small central kitchen.

CTA

Send your kitchen counter depth (mm), available power supply (gas connected? 220V single-phase? 380V three-phase?) and your menu type (compact restaurant, boutique hotel, school canteen, small central kitchen, café) — HSYL will return a 700 Series configuration recommendation covering workstation mix, width tier and heating source.

Running a multi-site restaurant or café chain? Ask our engineers for a fleet standardization brief covering the 700 Series platform, with unified service scheduling across griddle, fryer, pasta and holding stations.

Unsure whether your kitchen needs the 700 Series or the larger 900 Series? Tell us your counter depth clearance and peak-hour dish count — we will model both platforms against your kitchen footprint.