Commercial Cooktops

Some commercial cooktops can be bought separately and others as part of modular units to help restaurants build a perfect solution for their needs. In fact, these are also a good option for catering businesses, school cafeterias, college dining halls, and other places where high power is needed to fulfill the dining needs of many. 

Commercial cookers use different types of stoves according to the requirement of the kitchen and the load. The three main types of commercial stove used are:

Commercial electric cooktops have become increasingly popular among commercial kitchen equipment. Electric cooktop helps in practical cooking and can be installed quite simply. Typically, the commercial electric cooktop is available in various widths, burners, sizes, and styles that are an excellent option for tightly packed kitchens. A single drawback experienced with commercial electric cooktop is heat control which can be quite tricky for chefs. 

The commercial gas stove has multiple benefits with the added portability and accuracy that comes with gas heat. Even though 6-burner stove commercial cooktops usually are used for temporary cooking needs and events; however, they are a fantastic addition to commercial range hoods. 

Commercial induction cooktops use new technology. They harness the power of magnetic and electric forces to generate heat to cook through the magnetic coils present below the cooktop's surface that create a pulsating magnetic field. There are multiple advantages of commercial induction cooktops over commercial gas cooktops and commercial electric cooktops. 

The heavy-duty induction cooktop and industrial induction cookers are more energy-efficient than the gas and electric types since they only heat up where the cookware is present, thus consuming less energy. 

Most of the work and cooking in a commercial kitchen happen on the cooktop. Therefore, multiple configurations are available in commercial cooktops specifically designed according to the workload and type of cooking required. 

It is the most common type of cooktop observed in restaurants and cafes. The configuration includes a smooth and flat steel plate with heat input from the single open burner. An added advantage of the hot top cooktops is that their flat surface makes it easier to move the pans and pots around. 

Due to their versatility, the open burner tops are among one of the most popular cooktops. Depending on the technique and the pan, these cooktops can accomplish multiple culinary roles. The pan or pot sits right atop the steel or cast iron framework, on which the burner gas flame flows on and through the bottom of the utensil. This type of cooktop is most commonly observed in the restaurant series cooking ranges. 

The griddle cooktops have a steel plate on top of the cooking range, splash guards of stainless steel on the borders, and a trough at the front for extra grease. The griddle cooktops are primarily used in breakfast places and fast-food restaurants, along with commercial deep fryers. 

They function similarly to the countertop. However, the main difference between the charbroiler and other cooktops is that they are integrated inside the range. The commercial chargrills and charbroilers are available in multiple styles, including the single charbroiler cooktop or a combination of other cooktops along it. 

The graduated hot tops are a type of hot tops, though additionally, they have concentric rings that can accommodate multiple sizes of pans and stockpots. The number of heat-producing rings varies according to the vessel size. 

These are flat surfaces that bear a striking resemblance to the griddle. But, they use a centralized circular heating source that produces the highest amount of heat in the very center. 

Commercial ovens and cooktops have multiple options available to choose from. Some cooktops combine different options to create a more productive cooking space for a commercial kitchen. 

The commercial kitchen range can be a rather hefty investment, but they pay off with their productivity and performance. Though both these things might suffer if the cooking range is not kept in optimal conditions. Here’s how to ensure regular upkeep of these products:

The commercial kitchen ranges are different depending on the cooktop, oven, grill, or fryer options. That’s why it is a good idea to go by the book when cleaning them. For example, a commercial induction cooktop has very different requirements for cleaning compared to commercial gas cooktops. It is better to consult the manual before attempting to clean any of the cooking range and cooktops.  

Negligence in cleaning can lead to lower productivity and performance, compromising the longevity of the commercial cooking range. For example, if grease accumulates on the gas burners, it can affect the combustion, ultimately reducing their efficiency. That’s why it is essential to have a cleaning schedule that’s followed closely by all staff. 

Safety must always be a priority. Commercial stove upkeep also includes keeping them safe for the benefit of the users. This means ensuring that all controls and knobs are properly working and turned off when not in use. Also, only wipe clean the equipment after it has cooled down completely. 

Abrasives and harsh chemicals can damage the cooktop surface. Unless specified to use chemicals, it is better to use mild soap and water and wipe it with a soft cloth to clean the cooktop. 

Choosing the right cooktop according to your kitchen’s requirements and usage is quite important. Pick from a diverse range of commercial cooktops from ArchiPro because we are here to help make your commercial kitchen a better place.

If you need assistance to find the right commercial cooktops for your home or office, ArchiPro provides a connection to the various professionals, ready to assist with all requirements and questions. Simply click "Contact supplier" on the product's page, or visit the supplier's website directly from the product's page.