Valera CB70B Heavy Duty Drop-In Induction Hob | Two Zone

The Valera CB70B is a two-zone drop-in induction hob designed for integration into commercial kitchen countertops or fabricated suites. It operates on induction technology, meaning heat is generated directly in the base of the pan rather than through an open flame or a conventional electric element. The result is fast, controllable cooking with no residual surface heat once the pan is removed.

In a working kitchen, the practical difference induction makes to daily service is considerable. Response to temperature adjustment is near-immediate, which helps with saucing, reductions, and anything requiring close heat management. There is no warm-up period to speak of, and the cooking surface stays relatively cool to the touch, reducing burn risk for busy pass teams working in close quarters.

Because the surface itself does not get hot in the conventional sense, cleaning between services is straightforward — spills do not bake on in the same way they do on solid tops or gas ranges. This also contributes to a cleaner working environment overall.

• Consistent, repeatable heat across both zones suits batch cooking and simultaneous preparation
• No combustion means no products of combustion — ventilation requirements differ from gas equivalents
• Drop-in format integrates cleanly into tiled or stainless-steel countertop builds
• Energy is directed into the pan rather than lost to the surrounding air, reducing running costs over time
• Compatible with ferrous-based cookware including stainless steel with magnetic base

Installation requires a suitable electrical supply and a countertop cutout to the manufacturer’s specified dimensions. Because induction produces no open flame and significantly less ambient heat than gas, extraction requirements are generally lower — though your ventilation setup should still be reviewed against your overall kitchen heat load. The drop-in format assumes an existing fabricated counter or suite; it is not a freestanding unit.

The CB70B suits small to medium operations where counter space is at a premium and precision cooking is important — restaurants, hotel kitchens, and catering operations running tight, efficient service. It is particularly well suited to finishing and sauce work alongside a main cooking line. For higher-volume sites requiring more cooking zones or greater continuous output, there are heavier-duty options worth considering.

If you are unsure whether the CB70B fits your existing counter build or service requirements, we are happy to talk it through before you commit to anything.