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Dipo

Dipo

We only do induction.

OriginSouth Korea
Est.1999
Warranty1-year warranty
Known forSpecialist commercial induction — buffet warmers, drop-in and portable cookers, and through-bench under-counter warming for professional kitchens and front-of-house service.
Induction only, nothing elseUp to 90% energy to foodRuns all day reliablyCool kitchen, no fumesInvisible through-bench warming

Dipo is a South Korean manufacturer that does one thing and does it completely: commercial induction. Where other appliance brands also sell you blenders, juicers and vacuum cleaners, Dipo builds induction equipment and nothing else — and that focus shows in the engineering. The range you'll find here is built for front-of-house and buffet service: drop-in cookers and warmers that sit flush in a servery counter, portable benchtop cookers with precise temperature control, and the remarkable LAVA under-counter warmer that transmits its heat straight through a stone bench with no visible unit at all. Induction sends up to 90% of its energy into the food, keeps the servery cool and the air clear, and leaves the surface cool to the touch. For operators moving away from gas, Dipo is the specialist's choice.

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EU's Take

Why We Stock Dipo

Induction is no longer the future of commercial cooking — it's the present, and the pace is only picking up as energy costs climb and gas gets designed out of new builds. Dipo is the brand we reach for when an operator wants induction done properly rather than as an afterthought, because that single-minded focus is exactly what you want in equipment that has to run hard, all day, for years. The buffet and servery range is where it earns its keep for most of our customers: the drop-in cookers and warmers give a clean built-in finish, and the LAVA under-counter warmer does something genuinely clever that nothing else on the market matches. It's premium equipment, and it's priced as such — but for front-of-house presentation and long-term running costs, it's a smart buy. If you're weighing up induction for a servery or a fit-out, we're glad to talk it through.

One Thing, Done Properly

Dipo was founded in Seoul in 1999 by Jinsook Hur, an entrepreneur who, with an engineer partner, began developing induction technology at a time when it was still largely unknown in professional kitchens. She made a deliberate choice that has defined the company ever since: to build for professional kitchens rather than the home, betting that serious chefs would value the technology most. Part of what drove her was seeing kitchen staff working in punishing heat and fumes from traditional cooking — induction offered a cooler, cleaner, safer line.

More than two decades on, that single focus has made Dipo a specialist where most competitors are generalists. The company exports to more than twenty countries, and its equipment runs in the kitchens of some of the world's most demanding operators — major international hotel groups, global airlines, and leading culinary institutions among them. Every product still carries the same principle the company started with: induction, done properly, with nothing else to distract from getting it right.

Frequently Asked Questions

What's the difference between the drop-in cooker and the drop-in warmer?

The drop-in cooker (DCR23) is a higher-powered unit for cooking and holding, with heating and warming steps. The drop-in warmer (DWR04) is a lower-powered unit designed purely to hold food at serving temperature efficiently through long buffet service. Both sit flush in a counter; which you need depends on whether you're cooking or holding.

Do I need special cookware for induction?

Yes — induction needs ferrous (magnetic) cookware to work. A quick test: if a magnet sticks firmly to the base of a pan, it'll work. Most quality commercial stainless and cast iron is induction-suitable. We can point you to compatible cookware if you need it.

Will Dipo equipment run on a standard power point?

The units in our range run on a standard 10 amp plug, so no special supply or three-phase installation is needed — one of the practical advantages of this range for fit-outs and retrofits. Each product lists its electrical requirements; if you're unsure, ask us before you buy.

Why choose induction over gas for a commercial kitchen?

Efficiency, comfort and safety. Induction sends far more of its energy into the food rather than the room, which cuts running costs and keeps the kitchen cooler with minimal ventilation. There's no flame, no fumes and the surface stays cool to the touch — and with gas being phased out of new builds in a growing number of places, induction is increasingly the forward-looking choice.

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