Today, cost-conscious and environmental awareness is gradually covering commercial kitchens around the world. The genuine benefits of commercial induction cooktops are drawing the attention of chefs as well as restaurant owners all over the world. It’s no longer a hidden fact that chefs are going for commercial induction cookers by the minute. With this comes the need to actually know what you’re going for. Thus on a daily basis, the question of what these chefs and commercial kitchen owners look out for becomes more and more necessary. We’ve decided to provide some of the answers to that question, based on what many chefs and restaurant owners have testified.
1. Product Warranty
Obviously, it comes as no surprise that a warranty is a major concern for a lot of persons. A good 90% of chefs in the commercial catering business care about the warranty of a product. The reason for this is because the warranty is related to their daily turnover. A long-term warranty can save them up to $5,000 in annual cost.
Usually, the warranty period is between 1 to 2 years and the parts of the commercial induction hob covered by the warrant may actually vary from supplier to supplier. These parts that are normally covered by the warranty generally have the control panel, the machine’s core, rear fan, and some other important places. The wafers, shells, and some other non-technical parts of the machine are not covered by the warranty.
With that in mind, it’s advisable that you buy some of these additional parts as spare parts so that you won’t have to run additional costs after the sale (when they start breaking down)
2. Product Certification
Chefs also care about the certification of the commercial induction cooktops they buy. Most of these commercial induction cooktops have certifications that are in compliance with certain international standards including CE, CB, GS, ETL, NSF, FCC. Bear in mind that any Kitchenaid induction range that has power exceeding 8000W does actually need to undergo EMC testing and comply with international ISO standards.
3. Products Power Plug
Power plugs are made differently according to region. This means that a plug of 1800W and 3400W in North American countries is actually different. One of the plugs uses NEMA6-15P while the other plug uses the NEMA6-2P. Also, it’s important to note that since the power of a commercial induction cooktop is basically very huge, it’s recommended that you use a commercial induction range that makes use of a single power strip this is to ensure that there’s no excessive current when used at the same time with other devices.
There is a default industry fact: commercial induction stove manufacturers generally do not match the plugs with electromagnetic equipment but will provide power wiring instructions. Because the power plug is different in each country, a professional electrician in the local market can install the equipment to ensure the correct wire connection with the local plug.
4. Products Loading Bearing
Yes, it’s true that commercial induction burners have an outer enclosure made of stainless steel but if you place a load too heavy on it, you’re likely to damage the four supporting feet of the commercial cooker.
Technically, a 3500W commercial induction cooker with hard feet and ceramic glass is capable of weight-bear as heavy as 30kgs while the bear loading of a commercial induction cooktop 5000w is as heavy as 35-40kgs.
You’re advised to never place objects more than the commercial induction cooktops bearing capacity on it. Always ensure to only place objects within its bearing capacity on it, so that you can extend and maintain the cookers life.
5. Products Purpose
The emergence of commercial induction cooktops in today’s market has exerted serious capabilities in the commercial catering industry.
With the different built-in induction cookers which can be used in display kitchens, induction commercial pasta cookers can simultaneously make a variety of pasta simultaneously without flinching, and add automatic lifting baskets as your needs. Also, a good commercial six-burner induction hob can massively reduce your average cooking time by half.
6. Products Cooking or Heating range
The average diameter of the heating coil of a commercial induction stove being just around 220mm which is 8.6 inches. You tend to wonder why it’s not very large. The reason for this is to increase the cooking or heating range for the cooker. It’s very possible to expand this diameter so that you can make use of larger diameter pots. Commercial induction burners make heating and cooking swift and precise.
7. Products Cleaning and maintenance
In order to ensure that your commercial induction cooktop maintains a stable performance as well as reaches its maximum service life, it’s important to pay proper attention to its daily maintenance.
When using a commercial induction cooker daily, you should pay attention to the following maintenance and usage points:
As soon as you’re done making use of the commercial induction cooker, you’re to clean the cooker thoroughly. Even those these commercial induction cooktops are made to survive the harshest of kitchen environments, it would be a great habit to develop if you can simply make it a port of call to actually clean the machine after use, daily. Simple household detergent would do, don’t use metal brushes.
If in the process of cooking and you hear any weird noise or notice abnormal heating patterns, quickly turn off the power and make haste to contact your commercial induction burners supplier. Do not attempt to fix it by yourself and make sure to discontinue use until authorized personnel arrive.
Always ensure that you’re using the right adapter when you’re cooking with commercial induction burners. This information should be treated as very important. Since most users are overly eager to try out the functions of the commercial induction cooker by using normal household voltage which would go on and burn out the socket in use. Again, always make sure to use suitable adapters.
Make sure to never stack sorted objects including newspapers, plastic bags, and others on the bottom of your commercial induction cooktop, either in a bid to provide balance or to regain drippings. This is because most of these commercial induction cooktops come with vents at their bottom, and with foreign objects blocking the air outlet, it’s bound to cause overheating and pose danger to you and your household or staff.
Always make sure the bottom of the cooker is free.
When making use of the commercial induction cooker, don’t ever attempt to put a knife, a fork, or a bottle cap on the control panel. In fact, avoid taking objects that are ferromagnetic (including metallic accessories) towards the cookers control panel as this is extremely dangerous. Avoid all these because the commercial induction stove when in operation generates heat within the magnetic induction range of any ferromagnetic object around and this could be extremely dangerous to you or the user.
So there you have it, these are top things that chefs care about when going for commercial induction cookers.