As a brand manufacturer of the professional commercial induction cooking equipment, AT Cooker has responded to restaurants’ & hotels’ needs and research normative commercial cooking equipment using the very latest induction technology.
These seamless, real commercial quality induction cookers provide us with the opportunity to incorporate equipment of our choice into one seamless, multipurpose cooking equipment creating an efficient, low cost, safe, green and sustainable commercial kitchen. We have standerd equipment can service many commercial kitchens.
AT Cooker always offer professional service. From material, design, to producing, we focuse on quality, performance and reliability to ensures the best solution is delivered for each and every one of our customers. Have a commercial kitchen? We will be one of your best partners.
Large Pot Burner Stock Pot and Burner
◆Net capacity:100 – 500 L
◆Power level: 8 level
◆Power controller: Sensor switch
◆Real-time power level display
◆Automatic water Valves
Anti-high temperature warning
Anti-low/high voltage warning
20 KW/ 25 KW/ 30 KW
Save money in a long time
◆Efficiency: 90% -95%
◆304# stainless steel body
◆More efficient, longer life
Take less time to cook food
Large Stock Pot and Burner
◆No flame, and no gas leaks
◆Anti-dry heating warning
◆Automatic fault detection
10-hr. digital countdown
Temp Setting 194 ℉ – 356℉
Real-time power level display
Perfect for use in omelet stations, catering services, display cooking. Or anywhere you need an extra burner. This commercial induction cooktop is safer than conventional countertop ranges. Since there’s no open flame or flammable fuel source. And the heat dissipates quickly after the cookware is removed.
The commercial induction hob can compete with other cookers in performance as well. Heating up to temperature with lightning speed!
Why we should switch to an Induction Range Pot | Induction Stock Pot Burner
An induction stock pot burner is a great addition to any kitchen. It offers many benefits that make it a much better option than any other type of cooktop.
A commercial-grade induction cooktop will help you save money on your electric bill, as it only uses power when it has to heat up the pan or pot placed on its surface.
Induction Commercial Range Pots are also more convenient, as they heat up in a matter of seconds. Previously, it took at least five minutes for a gas cooktop to reach the right temperature, but Commercial Range Pot only take a few seconds.
The main difference between a commercial and residential Induction Stock Pot Burner is that a commercial one has an output of over 1500 watts.
The cooking space is also much larger, meaning that you can do more at once. The max temperature on the commercial induction cooktop is 500°F and the residential one is 350°F. They also have different safety features and it is important to note that the commercial necessity is double-insulated. They are also heavier than the residential ones .
A commercial induction cooktop is typically used in restaurants and hotels. A residential induction cooktop would be used in a home. The main difference between the two is that a commercial unit is more powerful because it needs to satisfy higher demands. Residential induction cooktops operate in a different frequency than commercial ones.
This means that the pots and pans used for each must be different to ensure safety and efficiency. Pans for residential units need to have a ferrous metal bottom with magnetic properties, while commercial units require ferrous metal coated with porcelain enamel or a glass or ceramic base. Benefits of Using Induction Cooktops
Induction cooking is one of the most modern techniques for preparing food.
It’s a technique that’s efficient and durable. Induction cooking is a type of radiant energy, which means it converts electrical energy into heat and transfers it to the cookware. This is done by means of electromagnetic induction.
The process is a lot like that of an electric motor: An alternating current passes through a coil, inducing an electromotive force (EMF) in the coil, which creates magnetic flux, which then induces gives rise to a current in a nearby wire. The induction cooker’s surface is made of layers of metals (different kinds, depending on the model), which are electrically isolated from each other by insulating layers.
The cooking vessel is made of cast iron or stainless steel. When the coil is powered on, an alternating magnetic flux is generated in the induction cooker’s surface. The iron vessel is electrically isolated from the induction cooker, so it does not cook until the alternating magnetic flux creates a current in the iron. The magnetic field surrounding the vessel is disturbed by objects in its vicinity, so it is shielded by a glass or plastic cover (which is why you don’t have to worry about accidentally touching the pot while it’s cooking).
Scientifically, induction cooking is an incredibly simple concept. The reason it has been slow to take off in the United States is that it’s not the easiest way to cook, especially compared to gas or electric.
Induction cooktops use magnetic currents instead of flames.
This leads to greater energy efficiency, quicker cooking times, and more even heat distribution. There’s no risk of a pot boiling over or spilling because you turn off the heating element when you remove the pot. Plus, induction cooktops are easier to clean because they heat up quickly and cool down rapidly.
Induction cooking heats up your cookware and not the stovetop. This means that no matter how dirty your cooktop is, it won’t affect the heating process. Another benefit of induction cooking is that you can adjust the heat instantly. Unlike an electric cooktop, there is no lag time before the coil gets hot enough to start searing meat or boiling water.
Induction cooking heats up your cookware and not the stovetop. This means that no matter how dirty your cooktop is, it won ’t affect the heating process. Another benefit of induction cooking is that you can adjust the heat instantly. Unlike an electric cooktop, there is no lag time before the coil gets hot enough to start searing meat or boiling water.
The biggest benefit of an induction cooktop is that it uses no gas and therefore, produces no fumes. This is a big bonus for those who have respiratory problems or suffer from allergies. Induction cooking is a very efficient way to cook food.
Unlike microwaves, it doesn’t take up any room on your stove; unlike traditional gas or electric stoves, it doesn’t generate any excess heat. Induction cooking only heats the pan, so you can get perfect results even with a wok. A commercial induction cooktop produces fewer fumes and is less expensive than gas or electric models.
Commercial induction cooktops save you time, money, and energy.
It takes up less space than gas or electric cooktop and is more durable than a traditional stove. Commercial induction cooktops are more efficient too. They use about 20% of the energy that a regular cooking surface does.
Not only do commercial induction cooktops save you time, they can help you make healthier meals by using less oil in your cooking process. Induction cooktops are more affordable, easier to install, and they’re more efficient.
It’s best to switch because commercial induction cooktops can save you money and have a smaller environmental footprint.
Induction cooktops are fantastic because they heat the pan and not the counter top.
This means that you have an almost unlimited range in where to place your cookware, so it is easier to store too. You also don’t need to worry about accidentally touching one of the hot coils and getting burned. The only downside is that induction cooktops are more expensive than gas or electric, so it might take some time for all homes to switch over.
Induction cooktops are the best when it comes to energy efficiency. The average induction cooktop has an energy efficiency rating of 60%, while an electric cooktop can have an energy efficiency rating as low as 35%. Induction cooking also uses up less gas or electricity, meaning a lower carbon footprint for you.
On the downside, you’ll need to get new cookware. It’s also pricey. In order to use an induction cooktop, you need a pot or pan that is made of magnetic material. These are typically made out of cast iron or aluminum. It’s not only an investment for the cooktop but for the cookware too.
What to look for in an induction cook top:
1. Energy efficiency rating: This is usually listed on the cooktop, but if not you can look it up for more information
2. Induction capacity: This refers to the amount of power an induction unit can handle. The higher the number, the more powerful it is, though you will also pay more for it.
Add up the power of any other appliances you have and get an induction cooktop that can handle those wattages combined. This will ensure that you don’t overload your cooktop.
3. Heat distribution: You want to find a unit that heats food quickly and evenly. If you’re only going to use one burner, you might want to look for a unit that has 3 zones instead of having 3 separate burners .
The reason behind this is that when you cook food with a single burner, the side of your pot that’s farthest from the burner will receive the least amount of heat. With zones, there are three heat areas so you can keep food at different temperatures while they cook. Using zones saves time and energy.
4. Control options: Make sure that it’s easy to operate and that you can have precise control over the temperature on your appliance. Look for options like a temperature indicator light, super fast preheat, and infinite heat settings.
5. Durability: Appliances are often in use for 20 to 30 years, so you want something that’s built to last. This doesn’t mean that you should sacrifice good looks for durability.
6 . Cleaning: A high-quality fryer has a removable, dishwasher-safe oil drain cup. You should also be able to use soap and water to clean your appliance.
7. Warranty: Warranties are good indication of the quality of a product, so look for one that offers at least a year of coverage.
The benefits of cooking with an induction cooktop are many.
They use less energy than any other stove, can be very responsive, and have no exposed coils to clean. There is also less risk of burns because the metal pot or pan does not have to come in contact with direct heat.
Induction cooktops are a much more affordable and safer alternative to gas burners or electric coil cooktops. They also save a significant amount of time for those who use them. With induction cooking, the heat is generated with magnetic waves, which makes it the perfect solution for people who are afraid of being burned by open flames.
Induction cooking works by heating a specific spot in the pan rather than surrounding the pot like traditional cooking. This means that you get even heat distribution, faster cooking times and less risk of burning your food. There are also no open flames or hot surfaces to worry about – so even if you have kids, this is a safer option. The bottom line: Induction cooking is amazingly safe, efficient and fast. It’s perfect for families and anyone with a busy lifestyle!
Commercial Induction Cooktop Brand Manufacturer
China AT Industrial Limited (AT Cooker). – A Leading Brand Supplier of Commercial Induction Cooktop Equipment.
Every commercial induction cooktop has a CE certification. 20 years of experience.
Servicing a wide spectrum of sectors including retail, wholesale, distributing and construction markets.
We have enjoyed continuous growth since founded. Our mission is Cooking for a Healthier Life!
Our success is based on a highly customer-focused attitude, a continuous improvement philosophy for product and an innovative approach to business.
All our customers are different as well as dynamic, which is why we strive to ‘Make a Difference’ by delivering excellence in customer service and offering unique products wherever possible.