პროფესიონალური სამზარეულოს დანადგარები

A professional induction cooker is an energy-efficient appliance for commercial kitchens that transfers heat directly to the base of the cookware. Unlike a standard electric stove or a gas stove, induction technology does not heat the air in the kitchen, responds instantly to temperature changes and significantly cuts electricity costs.

• Number of cooking zones: the range covers models with 1 to 6 zones. Versions with 1 and 2 zones are enough for small cafés and bars, while 4- and 6-zone units are built for the heavy workload of a restaurant.
• Surface type: flat zones are versatile and suit any flat-bottomed cookware, while concave wok models are used for cooking Asian dishes.
• Power and voltage: each zone is rated at 3.5 kW. Smaller models run on 220 V, while multi-zone cookers require a 380 V supply.
• Design: both compact countertop models and models on a stand with an undershelf are available.

When choosing an induction cooker, consider the specifics of your menu, the capacity of your electrical supply and the need to use ferromagnetic cookware.