Electric hob with stand or neutral cabinet MBM PQR74A

An electric stove that brings cast iron hotplates directly to the worktop, combining fast heat with a safety device that stops overheating before it starts. The plates are sealed to the stainless steel surface so that spills stay on top and cleaning stays simple. Each plate heats independently, letting the operator run one, two or all three at once without wasting energy on unused zones.

The stove uses electric elements embedded in the cast iron. When power flows, the iron warms quickly and holds the heat evenly across its surface. A thermostat inside each plate monitors the temperature; if it climbs too high, the safety device cuts the current until the plate cools. Indicator lights above the controls show which plates are live, so the operator can see at a glance what is ready to use.

To start, the operator plugs the stove into a 400 V three-phase supply. Each hotplate is switched on individually; the indicator light glows as soon as the element reaches working temperature. Food is placed directly on the plate or in cookware that sits on it. The operator adjusts the heat with the knob for each zone, watching the food rather than the clock. When cooking is finished, the knobs are turned to zero and the plates begin to cool. The safety device keeps the surface safe to touch even if the operator forgets to switch off.

The worktop is a single sheet of 1 mm AISI 18/10 stainless steel, welded and aligned so that joints are invisible. Three cast iron hotplates are fixed to it: two round plates of 145 mm and 200 mm diameter, one square plate of 220 mm by 220 mm, and one lowered square plate of 300 mm by 300 mm. The lowered plate sits slightly below the worktop level, making it easier to slide large pans on and off without tilting.

Controls are simple rotary knobs, one for each hotplate, mounted on the front edge of the worktop. Each knob sets the temperature of its plate from low to high, with no fixed stops so the operator can fine-tune the heat for delicate sauces or rapid searing.

A 5 kW power rating means the stove draws a steady load on a three-phase circuit. In a professional kitchen this typically calls for a dedicated line to avoid tripping other equipment. The 400 V three-phase supply is standard for larger catering appliances, ensuring the stove can be installed alongside other heavy-duty equipment without overloading the system.

The 400 mm depth, 730 mm width and 850 mm height give a compact footprint that fits between workstations or against a wall. The 58 kg weight keeps the stove stable on the floor, but still light enough for two people to move it when the kitchen layout changes. The stand is integrated, so no separate base is needed.

Cleaning is straightforward: the watertight seal between the hotplates and the worktop prevents liquid from seeping underneath. After the plates have cooled, the operator wipes the stainless steel surface with a damp cloth and mild detergent. The cast iron plates can be scrubbed with a non-abrasive pad to remove stuck-on food, then dried to prevent rust. The indicator lights and knobs are wiped with a damp cloth, avoiding excess water around the electrical connections.

The stove is available in three versions, each with a different combination of hotplates: two round plates, one square and one lowered square plate. The operator chooses the version that best matches the pans and cooking tasks in the kitchen.

The catalogue places the DOMINA PRO 700 in the electric cooking section, alongside other heavy-duty stoves and ranges designed for continuous use in professional kitchens.