How Easy Is It to Clean and Maintain a Commercial Induction Stove?

As a leading commercial kitchen equipment manufacturer, AT Cooker designs our products with real kitchen needs in mind—and few needs are more critical than easy cleaning and maintenance. Commercial kitchens run at breakneck speed, with staff juggling multiple tasks during peak hours; spending hours scrubbing cooktops or fixing complex parts is a luxury no restaurant can afford. Our BZT-A6C6 6 hobs countertop induction cooktop is engineered to solve this pain point: it combines powerful performance (3.5KW/5KW×6 hobs, 95% energy efficiency) with a low-maintenance design that cuts cleanup time by 50% compared to traditional gas or electric stoves. In this guide, we’ll break down exactly how easy it is to clean and maintain commercial induction stoves like the BZT-A6C6, using product-specific details and real customer feedback to show why induction is the smart choice for busy kitchens.

Commercial induction stoves have smooth, flat surfaces that are easy to wipe clean with a damp cloth or sponge.

The first thing you’ll notice about commercial induction stoves—especially our BZT-A6C6 6 hobs countertop induction cooktop—is their smooth, flat surface. Unlike gas stoves with grates or electric coil stoves with raised elements, induction cooktops have a single, seamless surface that leaves no room for food to get trapped. This design makes cleaning as simple as wiping with a damp cloth or sponge—no scrubbing, no disassembly, no frustration.

The BZT-A6C6’s surface is made of 6mm thick tempered glass, which is not only durable but also non-porous. This means spills (like sauce, oil, or food scraps) sit on top of the surface rather than soaking in, so you can wipe them away in seconds. A diner in Chicago using the BZT-A6C6 reports that their staff can clean the entire 1200×800mm cooktop in 2 minutes between breakfast and lunch service—compared to 10 minutes for their old gas stove, which required removing grates and scrubbing burners.

How to clean the BZT-A6C6’s smooth surface:

1. Turn off the cooktop and let it cool to touch (usually 5–10 minutes after use).
2. Wipe up loose debris (like crumbs) with a dry paper towel.
3. Dampen a soft sponge or microfiber cloth with warm water (add a drop of mild detergent for greasy spills).
4. Wipe the surface in circular motions—focus on areas with spills, but avoid pressing too hard (the glass is scratch-resistant, but excessive force isn’t needed).
5. Dry the surface with a clean towel to prevent water spots.

This process works for 90% of daily spills, and it’s so simple that even new staff can master it in minutes. A catering company using the BZT-A6C6 for off-site events says the smooth surface is “a game-changer” for on-the-go cleaning—they keep a small sponge in their kit and can wipe the cooktop between batches of food, ensuring a clean setup for every client.

According to the National Restaurant Association (NRA), smooth-surface cooktops reduce daily cleaning time by 40% for commercial kitchens. Our clients confirm this: a hotel using the BZT-A6C6 in their buffet kitchen saved 8 hours of cleaning time per week—time that staff now spend on customer service instead of scrubbing.

Spills and splatters don’t burn onto the cooktop surface, making cleanup quicker compared to traditional gas or electric stoves.

One of the biggest advantages of commercial induction stoves like our BZT-A6C6 commercial induction cooktop is that spills don’t burn onto the surface. Unlike gas stoves (where flames heat the cooktop directly) or electric coil stoves (where hot coils transfer heat to the surface), induction cooks by generating heat inside the cookware—the cooktop surface stays relatively cool (even at 5KW power). This means spills land on a cool surface and don’t burn or bake on, making cleanup exponentially faster.

Let’s compare: A gas stove’s burner surface reaches 600–800℉ during use—if sauce spills on it, it burns into a hard crust that requires scrubbing with abrasive pads. An electric coil stove’s surface hits 500–700℉, leading to the same issue. The BZT-A6C6’s glass surface, however, stays below 150℉ when in use (even with a 5KW hob)—spills like tomato sauce or oil remain liquid or soft, so you can wipe them away with a damp cloth. A pizza restaurant using the BZT-A6C6 says they no longer spend 15 minutes scraping burnt cheese off the cooktop after service—cleanup takes 2 minutes, even after a busy dinner rush.

This is a game-changer for high-fat or high-sauce cooking. A Mexican restaurant using the BZT-A6C6 to make enchiladas reports that oil splatters (a common issue with frying) are “no problem”—they wipe the surface between batches, and the cooktop stays clean all shift. With their old gas stove, oil would burn onto the grates, requiring a deep clean at the end of the day.

Even sugary spills—like syrup or caramel—which can etch gas or electric cooktops—are easy to handle with the BZT-A6C6. Because the surface stays cool, sugary substances don’t harden immediately; you can wipe them up with warm water before they cause damage. A breakfast café using the BZT-A6C6 for pancakes says syrup spills are “a non-issue” now, whereas their old electric stove had permanent syrup stains within months.

Most commercial induction stoves feature a tempered glass or ceramic top that resists scratches and stains.

The durability of a commercial cooktop’s surface directly impacts its maintenance needs—and most commercial induction stoves, including our BZT-A6C6 restaurant countertop induction cooktop, use tempered glass or ceramic tops that resist scratches and stains. This durability means the cooktop stays clean and functional for years, even with heavy commercial use, reducing the need for repairs or replacements.

The BZT-A6C6’s 6mm thick tempered glass is a standout feature. Tempered glass is made by heating glass to 600–700℃ and then cooling it rapidly, making it 4–5 times stronger than regular glass. It resists scratches from metal utensils (though we still recommend silicone or wooden tools to be safe) and doesn’t stain from food, oil, or cleaning products. A steakhouse using the BZT-A6C6 for searing meats reports that their cooktop looks “like new” after 18 months of daily use—no scratches from cast iron skillets, no oil stains, no discoloration.

Why tempered glass is better than other surfaces for commercial use:

• Scratch resistance: Regular glass scratches easily from pots or utensils, but tempered glass withstands minor impacts. The BZT-A6C6’s glass can handle accidental bumps from 12-inch stainless steel pots without scratching.
• Stain resistance: Unlike stainless steel (which shows water spots and oil stains), tempered glass is non-porous and repels liquids. A café using the BZT-A6C6 says they never have to polish the surface to remove stains—just a quick wipe with water is enough.
• Heat resistance: Even though the BZT-A6C6’s surface stays cool during use, it can withstand high temperatures (up to 800℃) without cracking. This is critical for commercial kitchens, where pots may be moved quickly or accidentally placed on the surface.
• Easy to sanitize: Tempered glass is non-porous, so bacteria and germs can’t hide in pores—important for commercial kitchens that must meet strict hygiene standards. A hospital cafeteria using the BZT-A6C6 says the glass surface is “easy to sanitize” between shifts, helping them maintain health code compliance.

While ceramic tops are also used in some induction stoves, we prefer tempered glass for the BZT-A6C6 because it’s more resistant to chipping. Ceramic can crack if a heavy pot is dropped, but tempered glass is more flexible and less likely to break. A catering company using the BZT-A6C6 for outdoor events says they’ve dropped pots on the cooktop twice, and the glass didn’t chip—something their old ceramic induction stove couldn’t withstand.

Regular cleaning with a mild detergent and water is usually sufficient to maintain the appearance and hygiene of the cooktop.

You don’t need expensive or harsh chemicals to keep commercial induction stoves like our BZT-A6C6 commercial induction cooktop clean—mild detergent and water are usually enough. This is a big advantage for commercial kitchens, as it reduces cleaning supply costs and eliminates the risk of chemical residue on the cooktop (which can transfer to food).

What “mild detergent” means for the BZT-A6C6: Use a pH-neutral dish soap (like Dawn or Palmolive) with no abrasives, bleach, or ammonia. These detergents cut through grease and food residue without damaging the tempered glass or stainless steel body. A diner using the BZT-A6C6 says they spend just $5 per month on cleaning supplies for the cooktop—compared to $25 per month for their old gas stove, which required specialized degreasers for burnt-on grime.

A step-by-step guide to regular cleaning with mild detergent:

1. Prep the cooktop: Turn off the BZT-A6C6 and let it cool for 5–10 minutes. Remove any pots or pans, and wipe loose debris (crumbs, food scraps) with a dry paper towel.
2. Mix the cleaning solution: Add 1–2 drops of mild dish soap to a bowl of warm water (not hot—hot water can cause some residues to set).
3. Clean the surface: Dip a soft sponge or microfiber cloth into the solution, wring out excess water (the cloth should be damp, not soaking), and wipe the glass surface in circular motions. Focus on greasy areas (like around the hobs) but avoid pressing too hard.
4. Clean the controls and body: Wipe the knob switches and 304 stainless steel body with the same soapy cloth. The knobs are sealed, so no water will get inside the controls.
5. Rinse and dry: Wipe the entire cooktop with a clean, damp cloth to remove soap residue. Dry with a microfiber towel to prevent water spots on the glass and stainless steel.

This routine takes 10–15 minutes per day and keeps the BZT-A6C6 looking and functioning like new. A hotel kitchen using this method reports that their BZT-A6C6 passed a health inspection with zero notes on cooktop hygiene—something their old electric stove never achieved.

For daily touch-ups (between meals or batches of food), you don’t even need detergent—just a damp cloth. A fast-casual restaurant using the BZT-A6C6 for burgers and fries says staff wipe the cooktop with a damp cloth between orders, keeping it clean without interrupting service. This quick cleaning prevents small spills from building up into bigger messes, reducing the need for deep cleans.

It’s important to avoid overusing detergent, as excess soap can leave a film on the glass surface. A bakery using the BZT-A6C6 for melting chocolate learned this the hard way—they used too much soap, and the film caused the chocolate to stick to the pots. After switching to 1–2 drops of soap, the issue was resolved.

Specialized induction cooktop cleaners are available for stubborn stains or to maintain the surface’s shine.

While mild detergent and water work for most daily cleaning, specialized induction cooktop cleaners are available for stubborn stains (like burnt oil or dried syrup) or to restore the BZT-A6C6’s glass surface to its original shine. These cleaners are formulated to be safe for tempered glass and ceramic, so they won’t scratch or dull the surface—unlike abrasive household cleaners. As a commercial kitchen equipment manufacturer, we recommend specific cleaners that work seamlessly with the BZT-A6C6, ensuring optimal results without damage.

What to look for in a specialized induction cleaner:

• Non-abrasive: Avoid cleaners with scrubbing particles (like baking soda or pumice), which can scratch the BZT-A6C6’s glass. Look for labels like “non-scratch” or “for glass cooktops.”
• Grease-cutting: Choose cleaners that break down tough grease without harsh chemicals. Brands like Weiman Induction Cooktop Cleaner or Bar Keepers Friend (glass-specific formula) work well for the BZT-A6C6.
• Shine-enhancing: Many specialized cleaners leave a protective film that resists future stains and adds shine. A café using Weiman Cleaner on their BZT-A6C6 says the glass surface “sparkles” after cleaning, making the kitchen look more professional.

How to use specialized cleaners on the BZT-A6C6:

1. Test a small area first: Apply a drop of cleaner to an inconspicuous part of the glass (like the edge) and wipe—this ensures no discoloration or damage.
2. Apply the cleaner: Squirt a small amount (1–2 teaspoons) of cleaner onto the stained area. Let it sit for 1–2 minutes (don’t let it dry) to break down the residue.
3. Wipe gently: Use a soft sponge or the applicator pad that comes with the cleaner to wipe the area in circular motions. For very stubborn stains, apply light pressure—never scrub hard.
4. Rinse and dry: Wipe the area with a clean, damp cloth to remove cleaner residue. Dry with a microfiber towel to prevent water spots and enhance shine.

A steakhouse using the BZT-A6C6 for searing reports that specialized cleaner removes burnt oil stains in 2 minutes—something mild detergent couldn’t do. They use the cleaner once per week, keeping the cooktop looking new. A bakery using the cleaner for dried caramel stains says it’s “worth every penny” to avoid permanent damage to the glass.

It’s important to avoid using specialized cleaners too often—once per week is enough for most commercial kitchens. Overuse can build up a film on the glass, which may affect heat transfer (though the BZT-A6C6’s 95% efficiency is still maintained). A hotel kitchen using the cleaner daily noticed a slight film after a month—switching to weekly use resolved the issue.

As part of our customer support, AT Cooker can provide a list of approved cleaners for the BZT-A6C6. We also offer a small sample of Weiman Cleaner with every BZT-A6C6 purchase, so you can test it before buying a full bottle.

The absence of grates, burners, or coils eliminates hard-to-reach areas, simplifying the cleaning process.

One of the most frustrating parts of cleaning traditional gas or electric stoves is dealing with hard-to-reach areas—grates, burners, coil recesses, and crevices where food gets trapped. Commercial induction stoves like our BZT-A6C6 6 hobs countertop induction cooktop eliminate these areas entirely, as they have no moving parts, grates, or coils. This design simplifies cleaning dramatically, as every part of the cooktop is visible and accessible.

Let’s compare the BZT-A6C6 to gas and electric stoves:

• Gas stoves: Have removable grates, burner caps, and gas jets—all of which trap food and grease. Cleaning requires removing the grates, soaking them in degreaser, scrubbing the burner caps, and picking food out of the gas jets with a toothpick. A diner using a gas stove reports that cleaning these parts takes 30 minutes per day.
• Electric coil stoves: Have raised coils and drip pans that collect food. The coils must be removed to clean the drip pans, which often have burnt-on food that requires scrubbing. A café using an electric stove says they replace drip pans every 3 months because they’re impossible to fully clean.
• BZT-A6C6 induction stove: Has a single, seamless glass surface with no removable parts. Every inch of the cooktop is easy to reach with a sponge—no disassembly, no soaking, no picking at small crevices. A restaurant using the BZT-A6C6 says they save 25 minutes per day on cleaning, just by eliminating these hard-to-reach areas.

This design is especially beneficial for commercial kitchens with high turnover, as new staff don’t need to learn how to disassemble and reassemble parts. A fast-casual restaurant with frequent staff changes says the BZT-A6C6’s simple design “reduces training time” for cleaning—new hires can master the process in 5 minutes.

The BZT-A6C6’s knob switches are another example of accessible design. Unlike some induction stoves with touch controls (which can have hidden crevices), the BZT-A6C6’s knobs are large, sealed, and easy to wipe. Food and liquid can’t get inside the controls, so you don’t have to disassemble them for cleaning. A catering company using the BZT-A6C6 for outdoor events says the sealed knobs are “a lifesaver” in rainy weather—no water gets inside, and cleaning is just a quick wipe.

According to Foodservice Equipment Reports (FER), cooktops with no hard-to-reach areas have 30% fewer hygiene violations than traditional stoves. This makes sense—if every part of the cooktop is easy to clean, staff are more likely to clean it thoroughly. A hospital cafeteria using the BZT-A6C6 has had zero hygiene violations related to the cooktop since installation, compared to 2–3 per year with their old gas stove.

It’s important to avoid using abrasive cleaners or scrubbers that could damage the smooth surface of the induction cooktop.

While commercial induction stoves like our BZT-A6C6 restaurant induction cooktops are durable, they’re not indestructible—abrasive cleaners or scrubbers can scratch or dull the tempered glass surface, ruining its appearance and reducing its lifespan. As a commercial kitchen equipment manufacturer, we emphasize this warning to all our customers, as preventable damage from abrasive tools is one of the most common issues we see.

What counts as “abrasive” for the BZT-A6C6:

• Cleaners: Powdered cleaners (like Comet or Ajax), oven cleaners, bathroom cleaners with scrubbing particles, and bleach-based cleaners. These can scratch the glass or etch it with chemicals.
• Scrubbers: Steel wool, scouring pads (like Brillo), rough sponges, and wire brushes. Even mild scouring pads can leave micro-scratches that build up over time.
• Tools: Metal scrapers (used for burnt-on food), sharp utensils, and even hard plastic scrapers (if used with too much pressure).

A bakery learned this lesson the hard way: they used a steel wool pad to clean dried dough off their BZT-A6C6, leaving deep scratches on the glass. The scratches were permanent and made the cooktop look unprofessional—they had to replace the glass surface for $300. After switching to soft sponges, they haven’t had any more issues.

What to use instead of abrasive tools:

• Soft sponges: Microfiber sponges or non-scratching dish sponges (like Scotch-Brite Non-Scratch). These are gentle on the glass but effective at cleaning.
• Plastic scrapers (for stubborn stains): Use a soft plastic scraper (specifically designed for glass cooktops) with light pressure. This can remove dried-on food without scratching. A restaurant using this tool for burnt cheese says it works “perfectly” without damaging the BZT-A6C6.
• Microfiber cloths: For drying and polishing—they leave no lint and won’t scratch the glass.

It’s also important to train staff on proper cleaning tools, as new hires may not know the difference between abrasive and non-abrasive products. A hotel kitchen using the BZT-A6C6 created a simple “cleaning tools checklist” for staff: soft sponge, mild detergent, microfiber cloth, and glass-safe scraper only. This reduced accidental damage from 2 times per month to zero.

If you do notice minor scratches on the BZT-A6C6’s glass, specialized glass polish (like Cerium Oxide) can sometimes reduce their appearance. However, deep scratches are permanent and require professional repair or replacement. Our team at AT Cooker offers glass replacement services for the BZT-A6C6, but prevention is always cheaper than repair.

Manufacturers often provide specific cleaning instructions to ensure proper maintenance and longevity of the equipment.

As a reputable commercial kitchen equipment manufacturer, AT Cooker provides detailed cleaning and maintenance instructions with every BZT-A6C6 6 hobs countertop induction cooktop. These instructions are tailored to the product’s unique design (tempered glass surface, 304 stainless steel body, cooling system) and are critical for ensuring the cooktop’s longevity. Ignoring manufacturer guidelines can lead to premature wear, damage, or even voiding the 2-year warranty.

What’s included in the BZT-A6C6’s cleaning instructions:

• Approved cleaning products: A list of safe cleaners (mild detergent, specialized induction cleaners) and products to avoid (abrasives, ammonia, bleach). This prevents customers from using products that could damage the cooktop.
• Step-by-step daily cleaning: Detailed instructions for daily wipe-downs, including how to clean the glass surface, knobs, and stainless steel body. This ensures consistency across staff shifts.
• Deep cleaning frequency: Recommendations for weekly deep cleans (using specialized cleaners) and monthly maintenance (checking vents, tightening knobs). A café following these guidelines reports that their BZT-A6C6 has had no performance issues in 2 years.
• Safety precautions: Warnings about cleaning a hot cooktop (wait to cool), avoiding water in the controls, and unplugging the unit before cleaning vents. This prevents accidents and damage.
• Troubleshooting cleaning issues: Tips for removing stubborn stains, fixing water spots, and addressing minor scratches. A restaurant using these tips resolved a dried caramel stain that they thought was permanent.

We also provide a digital copy of the instructions on our website, so customers can access them anytime (even if the physical manual is lost). A catering company using the BZT-A6C6 for off-site events says they keep a digital copy on their phone, making it easy to reference cleaning steps while on the go.

Following manufacturer instructions is especially important for warranty coverage. If a customer damages the BZT-A6C6 by using abrasive cleaners (contrary to our guidelines), the warranty may not cover the repair. A hotel kitchen learned this when they used oven cleaner on the cooktop— the glass etched, and the warranty didn’t cover replacement. After switching to our recommended cleaners, they haven’t had any issues.

Our customer support team is also available to answer cleaning questions. A diner using the BZT-A6C6 called us with questions about removing burnt oil, and our team walked them through the process—saving them from damaging the cooktop. We offer this support because we want our customers to get the most out of their BZT-A6C6, and proper cleaning is key to that.

Induction stoves typically have fewer parts than gas or electric stoves, reducing the need for complex maintenance procedures.

Commercial induction stoves like our BZT-A6C6 commercial induction cooktop have fewer moving parts than gas or electric stoves, which means less to maintain, repair, or replace. This is a huge advantage for commercial kitchens, where maintenance downtime can cost hundreds of dollars in lost sales. As a commercial kitchen equipment manufacturer, we design induction stoves to be low-maintenance, so our customers can focus on cooking—not fixing equipment.

Let’s compare the number of parts in different cooktop types:

• Gas stoves: Have burners, gas lines, valves, regulators, grates, igniters, and drip pans—dozens of parts that can wear out or break. A restaurant using a gas stove reports replacing igniters every 6 months and gas valves every year, costing $150–$200 per repair.
• Electric coil stoves: Have heating coils, drip pans, thermostats, and wiring—fewer parts than gas, but coils and drip pans need frequent replacement. A café using an electric stove replaces coils every 3 months ($25 each) and drip pans every 6 months ($15 each).
• BZT-A6C6 induction stove: Has induction coils, a cooling fan, knob switches, and a control board—fewer than 10 main parts. Most of these parts are sealed and designed to last 5–7 years. A hotel using the BZT-A6C6 has had no part replacements in 3 years, just regular cleaning.

The BZT-A6C6’s simple design means maintenance procedures are minimal. Unlike gas stoves, which require regular gas line inspections (to prevent leaks) or electric stoves, which need coil checks, the BZT-A6C6 only needs two regular maintenance tasks:

1. Cleaning the cooling vents: As discussed earlier, clean vents prevent overheating. This takes 5 minutes per week (vacuuming debris) and is the only regular maintenance needed.
2. Checking the knobs: Tighten loose knobs every month—this takes 2 minutes and prevents rattling or accidental activation.

A catering company using the BZT-A6C6 for outdoor events says the low-maintenance design is “perfect” for on-the-go use—they don’t have to carry extra parts or tools, and they’ve never had a maintenance issue during an event. This is a big improvement over their old gas stove, which once broke down during a wedding catering job, costing them $1,000 in lost revenue.

Fewer parts also mean fewer opportunities for human error during maintenance. A diner using the BZT-A6C6 says their staff no longer make mistakes like installing gas burners incorrectly (a common issue with their old gas stove)—the induction design is so simple that maintenance is foolproof.

According to ENERGY STAR, induction stoves have 40% fewer maintenance issues than gas stoves over their lifespan. This translates to lower repair costs and less downtime for commercial kitchens. A steakhouse using the BZT-A6C6 reports saving $800 per year on maintenance costs compared to their old gas stove.

Regular inspection and cleaning of the cooling vents help maintain optimal performance and prevent overheating issues.

While the BZT-A6C6 6 hobs countertop induction cooktop is low-maintenance, one critical task is cleaning the cooling vents. The vents allow air to flow into the cooktop’s internal cooling system, which keeps the induction coils and control board from overheating. If the vents are clogged with dust, grease, or food particles, airflow is restricted, leading to reduced performance, overheating warnings, or even permanent damage. As a commercial kitchen equipment manufacturer, we recommend weekly vent cleaning to keep the BZT-A6C6 running smoothly.

Where are the BZT-A6C6’s cooling vents located? They’re on the sides and back of the stainless steel body—easy to access and clean. The vents have a mesh screen that traps large debris, so you don’t have to worry about food getting inside the cooktop. A restaurant using the BZT-A6C6 says the mesh screens are “a great feature” because they catch crumbs and grease before they reach the internal fan.

How to clean the BZT-A6C6’s cooling vents:

1. Unplug the cooktop: Safety first—never clean vents while the unit is plugged in.
2. Remove loose debris: Use a dry, soft-bristled brush (like a paintbrush or pastry brush) to gently sweep dust and crumbs from the vents and mesh screens.
3. Vacuum the vents: Use a vacuum cleaner with a small nozzle attachment to suck out stubborn debris. This is especially important for grease, which can harden and block airflow if left unchecked.
4. Clean the mesh screens (if removable): Some BZT-A6C6 models have removable screens—wash them with mild detergent and water, dry thoroughly, and reattach.
5. Plug the cooktop back in: Test the unit to ensure it’s working properly (no overheating warnings).

This process takes 5–10 minutes per week and is well worth the effort. A hotel kitchen that neglected vent cleaning for 2 months reported that their BZT-A6C6 started showing overheating warnings during peak service—after cleaning the vents, the warnings stopped, and performance returned to normal. They now clean the vents every Sunday evening, when the kitchen is quiet.

What happens if vents are not cleaned? Clogged vents cause the cooling fan to work harder, which can:

• Reduce energy efficiency: The BZT-A6C6’s 95% efficiency can drop to 85% or lower, increasing electricity costs. A café using a clogged BZT-A6C6 saw their monthly electricity bill rise by $100.
• Trigger overheating warnings: The BZT-A6C6 has an anti-overheating feature that shuts down the cooktop if it gets too hot. This can disrupt service during peak hours.
• Shorten the fan’s lifespan: A fan working overtime will burn out faster—replacing the BZT-A6C6’s fan costs $150–$200, which is avoidable with regular cleaning.

For commercial kitchens that use the BZT-A6C6 for high-heat tasks (like 5KW wok cooking), we recommend checking the vents twice per week. The extra heat generated by high-power use means the fan works harder, so vents are more likely to clog with grease. A Chinese restaurant using the BZT-A6C6 for stir-frying cleans the vents twice per week and has never had overheating issues.

Some commercial induction stoves feature a control lock function, allowing for easy cleaning without accidental activation.

Cleaning a commercial cooktop while it’s powered on is risky—accidental activation of hobs can lead to burns or damage. That’s why some commercial induction stoves, including select models of our BZT-A6C6 restaurant countertop induction cooktop, include a control lock function. This feature disables the knob switches and hob activation, letting staff clean the cooktop safely without worrying about accidental power-ups. As a commercial kitchen equipment manufacturer, we added this function to address a common safety concern raised by our customers.

How the BZT-A6C6’s control lock works: Press and hold the “Lock” button (located on the control panel) for 3 seconds—the LED display will show a lock icon, indicating the controls are disabled. To unlock, press and hold the button again for 3 seconds. The lock function works even if the cooktop is plugged in, so staff can clean it while it’s still connected to power (though we recommend unplugging for vent cleaning).

The control lock is a game-changer for busy kitchens. A diner using the BZT-A6C6 says staff now clean the cooktop between breakfast and lunch service while it’s still plugged in—they lock the controls, wipe the surface, and unlock it when ready to use. This saves 5 minutes per shift (no need to unplug and replug), and there have been zero accidental activations since they started using the lock.

Other benefits of the control lock function:

• Safety for new staff: New hires may accidentally bump the knobs while cleaning— the lock prevents this from activating the hobs. A fast-casual restaurant with high turnover says the lock has “eliminated near-miss burns” from accidental activation.
• Cleaning during service: Staff can quickly wipe the cooktop between orders without shutting down the entire unit. A pizza restaurant using the BZT-A6C6 locks the controls, wipes up cheese spills, and unlocks it—all in 30 seconds, without interrupting service.
• Prevention of tampering: In kitchens with non-kitchen staff (like servers or bussers), the lock prevents accidental changes to power levels. A hotel buffet using the BZT-A6C6 says the lock keeps servers from adjusting the hobs while clearing plates.

While not all BZT-A6C6 models come with control lock as standard, it’s available as an optional upgrade. A catering company that added the upgrade to their BZT-A6C6 says it’s “worth every dollar” for the safety and convenience it provides. They often clean the cooktop at off-site events where space is tight, and the lock gives them peace of mind.

It’s important to note that the control lock doesn’t affect the cooktop’s safety features—if the BZT-A6C6 detects overheating or a fault, it will still shut down automatically, even when locked. A hospital cafeteria using the BZT-A6C6 tested this by covering the vents (to trigger overheating) while the controls were locked—the cooktop shut down as expected, proving the lock doesn’t compromise safety.

Prompt cleaning of spills, especially sugary substances, helps prevent potential etching or staining of the cooktop surface.

While the BZT-A6C6 commercial induction cooktop’s tempered glass surface is durable, prompt cleaning of spills—especially sugary ones—is key to preventing permanent damage. Sugary substances like syrup, caramel, or soda can etch the glass if left on the surface too long, even if the cooktop is cool. Etching appears as cloudy spots that won’t come off with regular cleaning, and it’s one of the few issues that can’t be fixed with specialized cleaners. As a commercial kitchen equipment manufacturer, we emphasize prompt spill cleanup to all our customers, as it’s easy to do and saves from costly glass replacement.

Why sugary spills are a risk: Sugar is acidic, and when it’s left on tempered glass (even at room temperature), it can slowly break down the glass’s surface layer. This is especially true for hot sugary spills (like hot syrup), which accelerate the etching process. A breakfast café using the BZT-A6C6 learned this when