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A new era in kitchen equipment

Evolution – It's not just about good looks.

An expanded, more functional range of equipment offering more configuration options and blistering performance. Improved streamlining creates a continuous workspace when units are placed in a line-up, while 812mm of depth gives plenty of cooking area, even when you are forced to push culinary frontiers from the confines of a small kitchen.

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How do you improve something already known for performance and no-nonsense functionality?

More Options, More Possibilities

The Blue Seal Evolution Series represents the next step in continuous improvement, delivering a complete suite of commercial cooking equipment including cooktops, oven ranges, griddles, chargrills, target tops, fryers, bratt pans, salamanders, pasta cookers, solid tops and induction solutions.

With multiple widths, oven types and modular configurations—bench models, cabinet bases, leg stands and refrigerated bases—the range is designed to support flexible kitchen layouts and efficient workflows.

Power and Precision

Every chef could use a little more heat, so the advanced open burners on the gas cooktops are built to deliver exactly that – 28MJ of power, with cast iron construction and forged brass caps for consistent flame spread. Electric and induction cooktops provide responsive, energy-efficient heat for precision cooking, rhelping reduce ambient heat and support modern kitchen requirements. Sealed hob electric cooktops add further flexibility, making them well suited to intensive, high-volume use.

Versatile Cooking Surfaces

Griddles and chargrills in 450–1200mm sizes allow for versatile line-ups. with both gas and electric options available to suit different kitchen requirements. Thermostatic control, heavy gauge stainless steel plates, and optional mirror chrome surfaces ensure even heat retention and consistent heat distribution. Target tops and solid tops expand cooking capabilities further, with optional static or convection ovens for integrated combinations.

Would you like a fridge with that?

Forget walking to the fridge every time – the Blue Seal Evolution Series' flexibility has made way for you to fit refrigeration units where you need them – so you can do your thing without leaving your station. Match your Cooktop, Griddle or Target Top with a 900 or 1200mm gastronorm refrigerated base, available in a range of door/drawer combinations. Refrigerated base units keep ingredients at hand, with 1/1 gastronorm compatibility and digital temperature control for tropical climates up to 40°C. Match them with cooktops, griddles, or target tops to streamline workflow and reduce unnecessary movement.

Evolution – It's not just about good looks.

When your working day is an endless juggle of cooking instruments, you and your wrists will be glad of a flatter, more streamlined surface on which you can effortlessly slide pots and pans from one unit to another.

Durable, Streamlined Design

All units feature 304-grade stainless steel cladding, fully galvanised steel chassis, and robust hinges on drop-down doors. Rounded edges and smooth surfaces make cleaning faster and easier, while the modular design allows for easy movement of pots and pans between units, supporting a more efficient workflow.

Modular Flexibility

From compact setup to high-volume production line, the Evolution Series adapts to suit. Units integrate seamlessly into a continuous line-up, while the 812mm depth provides ample cooking space. A wide range of configurations lets kitchens evolve with operational needs.

Life's too short to clean.

The Blue Seal Evolution Series has been redesigned to enhance creativity and reduce cleaning time. Rounded internal and external edges make wipe down and hygiene control easier. More streamlined surfaces make the effortless cleaning of an entire cooking line.

Service while you cook.

The range has been designed so full service and maintenance can be carried out without removing a unit from the cooking line. The need to shut down a whole line to service one unit is minimised, allowing chefs to keep on cooking.