A Guide to Essential Built-in Stoves for Commercial Kitchens (Including Cooling Solutions)

In the catering industry, the efficiency of kitchen equipment directly determines the speed of serving food and operating costs. Built-in commercial stoves have gradually become the standard for modern restaurants due to their high space utilization, stable thermal efficiency, and strong safety.

According to the “White Paper on China’s Commercial Kitchen Equipment Industry in 2023”, the market penetration rate of built-in commercial stoves has increased from 32% in 2018 to 58% in 2023. Its core advantages are reflected in the following aspects:

I. Why Should Restaurants Buy Built-in Commercial Stoves?

1. Improve the Overall Aesthetics of the Kitchen

Built-in commercial stoves can be perfectly integrated with the cabinet countertops, making the overall layout of the kitchen more coordinated and beautiful, creating a neat and professional kitchen environment, leaving a good impression, and helping to improve the image and grade of the restaurant.

2. Save Space

The embedded design can seamlessly integrate the stove with the operating countertop, saving 15%- 20% of the kitchen floor area. In a medium-sized restaurant, for example, the traditional stand-alone stove takes up about 8-10㎡ square feet, while the embedded solution can compress the area to 6-7㎡. The extra area can be used to add a refrigerator or a preparation table.

3. Easy to Clean and Maintain

The flush design of the countertop reduces sanitary dead corners, and spilled soup and oil are not easy to hide. It is more convenient and quicker to clean. Just wipe the countertop gently with a rag, which can keep the kitchen clean and tidy, reduce the workload and time cost of cleaning work, and also help maintain good kitchen hygiene conditions, in line with the hygiene standards of the catering industry.

4. Higher Safety

Built-in commercial stoves usually have better stability and will not fall over due to collision or accidental movement, reducing the risk of accidents. In addition, some embedded stoves are also equipped with safety features such as flameout protection devices, such as ion induction flameout protection devices, which can automatically cut off the gas supply when the flame is accidentally extinguished, effectively preventing safety accidents such as gas leakage, and ensuring the safety of kitchen staff and restaurants.

5. Meet the Trend of Modern Kitchen Design

Modern kitchen design pays more and more attention to integrity and coordination. As a new type of kitchen equipment, built-in commercial stoves are in line with this design concept and can better match other kitchen facilities and decoration styles to create a modern and efficient kitchen space to meet the restaurant’s pursuit of quality and grade.

II. What is a Built-in Commercial Stove?

A built-in stove refers to a stove type that embeds the stove body into the cabinet countertop or a specific installation area, exposing only the part of the operating panel, and forms an overall plane with the cabinet countertop. Depending on the energy used, there are two common embedded stoves:

1. Built-in Gas Stove

The gas is supplied through the gas pipeline as fuel for combustion and heating. It has the characteristics of strong firepower, fast heating speed, and good cooking effect. It is suitable for Chinese food stir-frying and other cooking methods, and can meet the restaurant’s cooking needs for different dishes. Its thermal efficiency is relatively high, and it can quickly transfer heat to the pot, improve cooking efficiency, and save time and energy costs.

2. Built-in Induction Cooker

The alternating magnetic field is generated by the principle of electromagnetic induction, so that the bottom of the iron pot generates eddy currents and heats up, thereby achieving heating and cooking. It has the advantages of uniform heating, precise temperature control, high thermal efficiency, energy saving and environmental protection, relatively low surface temperature, good safety, and easy cleaning.

It is suitable for some cooking processes that require high temperature control, such as stewing, boiling, steaming, etc., and is often used in the kitchens of Western restaurants, desserts, etc.

III. Which Stoves can be designed as embedded?

1. Single Burner Stove

Suitable for small restaurants or places with relatively simple cooking needs. It can be flexibly arranged in various locations in the kitchen to facilitate the use of different cooking positions. Its installation is relatively simple. You only need to open a corresponding installation hole on the cabinet countertop.

2. Double Burner Stove

It can meet the needs of two chefs or cooking two dishes at the same time, improve the cooking efficiency of the kitchen, and is suitable for the stove configuration of medium-sized restaurants. When designing it as embedded, it is necessary to consider the spacing between the two burners and the coordination with the surrounding cabinet space to ensure convenient operation and overall beauty.

3. Multi-burner Stove

Usually has three or more burners, suitable for large restaurants or kitchens with busy cooking needs. It can cook multiple dishes at the same time. The embedded design can perfectly combine it with large cabinets or workbenches to form an efficient cooking operation center, but it requires a larger installation space and more reasonable design planning to ensure that each burner can be used normally and is easy to operate.

4. Special Function Stoves

For example, gas stoves or induction stoves with baking functions, as well as some smart stoves with special cooking modes, can also be designed to be embedded to meet the restaurant’s needs for diversified cooking functions while maintaining the overall beauty and coordination of the kitchen. However, such stoves need to be customized in design and construction according to their specific functions and size requirements during installation.

IV. How to Determine Whether a Commercial Kitchen Can Be Equipped with a Built-in Stove?

1. Consider the Kitchen Space Layout

There needs to be enough cabinet countertop space to install the embedded stove, and ensure that there is enough operating space and passages around the stove so that the chef can easily perform cooking operations and move.

Generally, the distance between the stove and the wall, other equipment or operating table should comply with relevant specifications and actual use requirements, such as the gas stove should be at least 150mm away from the wall, at least 75mm away from combustibles, at least 1000mm away from hanging objects, and 650-750mm away from the range hood.

2. Check the Gas or Power Supply

For embedded gas stoves, the kitchen must have a stable gas supply pipeline, and the location and interface of the gas pipeline must match the installation location of the stove. At the same time, ensure that the ventilation conditions in the kitchen are good and meet the requirements for safe use of gas.

For embedded induction cookers, there needs to be a sufficient power supply and suitable power sockets to meet the needs of high-power operation. Usually, the power line needs to be arranged with a dedicated line to ensure voltage stability and power safety.

3. Evaluate the Strength and Heat Resistance of the Cabinet Countertop

Since the embedded stove is directly embedded in the cabinet countertop, the countertop needs to have sufficient strength to support the weight of the stove and the pressure and impact generated during cooking. At the same time, the countertop material should also have good heat resistance and be able to withstand the heat emitted by the stove during cooking to avoid deformation, cracking, or damage to the countertop due to high temperatures. It is generally recommended to choose fire-proof and high-temperature resistant cabinet countertop materials, such as quartz stone, stainless steel, etc.

4. Comply with Relevant Safety Standards and Regulations

The construction and equipment installation of restaurant kitchens must comply with local fire protection, gas, electricity, and other relevant safety standards and regulations. Before deciding to place a built-in stove, it is necessary to consult relevant professionals or departments to ensure that the installation and use of the stove comply with all regulations to ensure the safe operation of the restaurant and avoid safety accidents and legal liabilities caused by improper equipment installation.

5. Consider the Overall Design and Style of the Kitchen

The appearance and design of the embedded stove should be coordinated with the overall decoration style of the kitchen to achieve a beautiful and unified visual effect. If the kitchen design style is more modern and simple, then it would be more appropriate to choose a built-in stove with simple lines and a stylish appearance; if it is a traditional Chinese kitchen, you can match it with some stove styles with Chinese elements to make the entire kitchen more integrated and distinctive.

V. Which Heating Method of the Built-in Stove is More Suitable?

1. Gas Heating

If the restaurant mainly cooks Chinese food and needs to frequently perform high-temperature cooking methods such as stir-frying and frying, the gas embedded stove is a more ideal choice. It has high firepower and high temperature, which can quickly heat the pots and utensils, so that the ingredients are heated evenly in a short time, and the original flavor and taste of the food are maintained.

In addition, the firepower of the gas stove can be flexibly adjusted, which is convenient for the chef to accurately control according to different dishes and cooking needs, such as slow stewing on low heat to fast stir-frying on high heat.

In addition, the thermal efficiency of the gas stove is relatively high, and the energy utilization rate is good. It can save a certain amount of energy costs in long-term use, which is more economical for restaurants with large cooking volumes.

2. Induction Heating

For some restaurants that focus on health and environmental protection and mainly use Western cooking, soup, porridge, steaming, and other cooking methods, the embedded induction stove has more advantages. The heat generated by the induction cooker during the heating process is mainly concentrated at the bottom of the pot.

It has extremely high thermal efficiency, low energy loss, and can quickly convert electrical energy into thermal energy. It has significant energy-saving and environmental protection effects. Compared with traditional gas stoves, it can save a considerable amount of energy costs.

At the same time, the electromagnetic heating method has the characteristics of uniform heating and precise temperature control. It can better control the cooking temperature and ensure the quality and taste of the dishes. For example, when making some desserts and sauces that require precise temperature control, the induction cooker can achieve more accurate temperature regulation.

In addition, the surface temperature of the induction cooker is relatively low, and the safety is better, which reduces the risk of chefs being scalded during cooking. It is also easy to clean and maintain. You only need to wipe the surface to keep it clean and tidy.

VI. How to Design a Commercial Kitchen to Place a Built-in Stove?

1. Reasonable Planning of the Stove Location

Determine the reasonable location of the embedded stove according to the layout and workflow of the kitchen. It should usually be placed near the food processing area and the cutting area so that the chef can easily access the food for cooking.

 At the same time, the layout of the exhaust and ventilation system should be considered to ensure that there is enough space above the stove to install effective fume extraction equipment, timely exhaust the fume and heat generated during the cooking process, and keep the kitchen air fresh and a good working environment. Generally, the installation height of the range hood is 650-750mm from the stove countertop.

2. Design the Appropriate Cabinet Size

According to the size and model of the selected embedded stove, accurately design the opening size and depth of the cabinet countertop to ensure that the stove can be perfectly embedded and keep the countertop flat.

At the same time, the width and depth of the cabinet should also match the stove to provide sufficient support space and operating space for the stove to avoid unstable installation or inconvenient operation of the stove due to the small size of the cabinet. In addition, sufficient space should be reserved under the cabinets for installing gas pipes, power sockets, and vents to ensure the normal use and safe operation of the stove.

3. Consider the Convenience of Operation

In the design of the cabinets, some storage spaces, such as drawers and cabinets, can be set around the stove to store commonly used cooking seasonings, kitchen utensils, and other items, so that the chef can use them at any time during the cooking process to improve work efficiency. At the same time, the distance and passage between the stove and other kitchen equipment should be reasonably arranged to ensure that the chef can move and operate smoothly during the operation, avoid mutual interference and collision, and form an efficient and convenient cooking work area.

4. Pay attention to the Design of the Exhaust System

Since the embedded stove will generate a lot of oil smoke and heat during the cooking process, it is necessary to design an efficient and reliable exhaust system. The air volume and suction of the exhaust system should be reasonably configured according to factors such as the area of the kitchen, the number of stoves and the cooking method, to ensure that the oil smoke can be discharged in a timely and effective manner, to avoid the spread of oil smoke in the kitchen, and to affect the work of the chef and the quality of the dishes.

At the same time, the direction and installation of the exhaust pipe should be reasonable, and the bends and resistance should be minimized to ensure the smoothness of the exhaust. The exhaust system should be cleaned and maintained regularly to prevent the accumulation of oil, smoke, and cause fire hazards.

5. Electrical and Gas Pipeline Layout

For embedded induction cookers, the layout of the power supply line should be reasonably planned to ensure a stable and reliable power supply. The location of the power socket should be convenient for connection and use, and there should be sufficient power margin to meet the high-power operation requirements of the induction cooker.

For built-in gas stoves, the direction and interface position of the gas pipeline should be reasonably designed. The gas pipeline should be made of high-quality materials to ensure a firm connection and good sealing to avoid gas leakage accidents. In addition, gas valves and safety devices should be set by relevant regulations to facilitate the timely cutting off of the gas supply in an emergency.

VII. How to Maintain Built-in Commercial Stoves?

1. Daily Cleaning

After each use, wait for the stove to cool down and wipe the stove surface and burner with a soft damp cloth in time to remove surface oil, food residues and other dirt to prevent stains from adhering to the stove for a long time and being difficult to clean, affecting the service life and appearance of the stove.

For stubborn stains, special detergents can be used for cleaning, but be careful to avoid the detergent from entering the stove to avoid damaging electrical components or gas pipelines. At the same time, regularly clean the cabinet countertops and floors around the stove to keep the entire cooking area clean and hygienic.

2. Regularly Check the Gas Pipeline

For gas-embedded stoves, regularly check whether the gas pipeline connection is loose or leaking. Soapy water can be applied to the pipeline interface to observe whether bubbles are generated. If a leak is found, the gas valve should be closed immediately, and a professional should be contacted for maintenance to ensure the safety of gas use.

At the same time, aging gas pipelines and sealing rubber rings should be replaced regularly. It is generally recommended to replace them every 1-2 years to prevent gas leakage accidents caused by aging pipelines.

3. Check the Burner and Fire Cover

Regularly check whether the burner and fire cover are blocked, deformed, damaged, etc. If blocked, use a fine steel needle or other tools to clean the fire hole to ensure that the gas can be sprayed and burned normally, and avoid problems such as uneven flames, yellow flames, and flame separation, which affect the cooking effect and the safe use of the stove. For deformed or damaged burners and fire covers, they should be replaced in time to ensure the normal performance of the stove.

4. Maintain Electronic Components

Built-in stoves are usually equipped with some electronic components, such as igniters, control panels, etc., and these electronic components should be checked regularly to ensure that they are working properly to avoid circuit short circuits or failures due to moisture, dust, etc.

When cleaning the stove, be careful to avoid water entering the inside of the electronic components, do not use a rag with too high humidity to wipe the control panel and other parts, and avoid using an overly wet mop to mop the floor in the kitchen to prevent water from splashing on the stove and damaging the electronic components.

For faulty electronic components, they should be repaired or replaced by professionals. Do not disassemble and repair them by yourself to avoid causing greater damage or safety accidents.

5. Regularly Calibrate Temperature and Firepower

To ensure that the embedded stove can provide accurate temperature and firepower control to meet different cooking needs, the temperature and firepower of the stove should be calibrated regularly. According to the stove’s instruction manual or consulting professionals, professional tools and equipment can be used to detect and adjust the stove’s temperature sensor, pressure regulating valve, and other components to keep the stove’s performance in the best condition and improve cooking quality and efficiency.

6. Regularly Maintain the Exhaust System

The exhaust system is closely related to the use of the embedded stove. The exhaust system’s filter, fan, exhaust pipe and other components should be cleaned and maintained regularly to remove oil fume accumulation and dust blockage to ensure the normal operation and exhaust effect of the exhaust system, avoid oil fume in the kitchen due to poor exhaust, and affect the chef’s health and the service life of kitchen equipment.

It is generally recommended to clean the exhaust system’s filter every 1-2 months, and to conduct a comprehensive cleaning and maintenance of the exhaust pipe and fan every six months to one year.

VIII. How do Built-in Commercial Stoves Dissipate Heat?

1. Natural Heat Dissipation

For some small built-in stoves, natural heat dissipation is mainly relied on to dissipate the heat generated inside the stove through air convection. Reserve certain vents or gaps around and at the bottom of the stove so that air can flow freely, forming a natural ventilation and heat dissipation channel to take away the heat, reduce the temperature inside the stove, and prevent the stove from overheating due to heat accumulation, which affects the service life and safety. However, the effect of natural heat dissipation is relatively weak, and for embedded stoves with high power or long-term continuous use, it may not meet their heat dissipation needs.

2. Air-cooled Heat Dissipation

In some medium and large-sized embedded stoves, an air-cooled heat dissipation system is used. The built-in heat dissipation fan blows cold air into the stove, takes away the heat, and then discharges it, thereby achieving effective heat dissipation.

The speed and air volume of the heat dissipation fan can be automatically adjusted according to the power and operating temperature of the stove to keep the internal temperature of the stove within a reasonable range and ensure the normal operation and service life of the stove.

The advantage of the air-cooled heat dissipation system is that it has a high heat dissipation efficiency and can dissipate heat in time, but it is necessary to clean the fan and heat dissipation channel regularly to avoid dust clogging and affecting the heat dissipation effect. At the same time, attention should be paid to the maintenance and maintenance of the fan to ensure its normal operation.

3. Water-cooled Heat Dissipation

Water-cooled heat dissipation is a more efficient heat dissipation method, usually used for some high-power, high-load embedded stoves or stoves in special occasions. It sets a water-cooling pipe inside the stove, uses the circulating water flow to take away the heat, and then dissipates the heat into the air through the radiator.

The water-cooled heat dissipation system has the advantages of strong heat dissipation capacity and stable temperature control. It can effectively reduce the temperature of the stove and protect the internal components and structure of the stove from high-temperature damage.

However, the water-cooled system is relatively complex and costly. It requires professional installation and maintenance personnel to operate, and attention should be paid to prevent water leakage and other problems from occurring, to avoid electrical short circuits or other safety hazards.

결론

Built-in commercial stoves have been widely used in restaurant kitchens for their advantages of beauty, space saving, easy cleaning, and high safety. When choosing a built-in stove, restaurants should consider the stove’s heating method, type, size, and other parameters based on their own cooking needs, kitchen space layout, energy supply, and other factors.

At the same time, it is necessary to ensure that the design and installation of the kitchen meet the relevant safety standards and regulatory requirements to achieve efficient, safe, and convenient cooking operations. During use, the embedded stove must also be regularly maintained and serviced to ensure its good working performance and service life.

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