—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Griddle | 12KW
Set and Hold Exact Cooking Temperature
The knob controller dials in specific heat levels for each dish. Once set, the induction surface holds that temperature steadily—no flame fluctuation.
Even Heat from Edge to Edge
Induction coils spread heat uniformly across the full plate, removing the cold corners and hot stripes typical of gas flat top grills. Every position cooks the same.
Same Result, Every Plate, Every Shift
Stable temperature output keeps food quality consistent whether it is the first order of the morning or the last of a dinner rush—key for chain restaurant standardization.
8 Power Levels for Different Foods
Low settings for eggs and crepes, mid-range for pancakes, high heat for searing steaks. One commercial induction griddle covers your full menu with precise control.
Basic Specification
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How To Operate This Machine
Step 1
Place your commercial induction cooker in position and connect the power cable based on the required voltage. Make sure all wiring is done correctly before turning on the unit.
Step 2
Once powered on, place your induction cookware on the commercial induction cooker, prepare your ingredients, and get ready to start cooking.
Step 3
Turn the knob from 0 to your desired setting to begin cooking. During the cooking process, simply adjust the knob between levels 1 to 8 to control the heat output to your needs.
Step 4
Once cooking complete,then turn the knob back to 0 to power off the unit. Wipe down and clean the surface of your commercial induction cooker to keep it in top condition.
6-Step Quality Checking of this Machine | Every Unit
Every testing machine shown below is physically present in our factory — no fabrication.
PERFORMANCE
Dust-free PCB assembly
- Every board built in a sealed cleanroom, no dust or grease particles get trapped under components — eliminates 40% short-circuit failures compare to competitors.
Electric Heating Constant Temperature Drying Oven
- Bakes out all moisture from PCBs before soldering — boards that skip this step blister and crack under high-power heat within months.
Electric Heating Constant Temperature Incubator
- Every board is heat-aged for hours to force weak solder joints to fail in our lab, not in your kitchen after installation.
Constant Temperature and Humidity Test Chamber
- Simulates years of steam and humidity from a real commercial kitchen to verify no board corrosion or short circuits develop over time.
Salt Spray Test Chamber
- Tests every metal part and connector against aggressive corrosive vapor — the same oils, acids, and moisture your cooker faces daily in a commercial kitchen environment.
Thermal Shock Test Chamber
- Mimics the hundreds of rapid heat-up / cool-down cycles your cooker endures every single day, cracking any weak solder joint before it ever ships.
What Food Can You Cook With It?
Steaks & Burger Patties
High, steady heat triggers the Maillard reaction for a caramelized crust and juicy center. This induction griddle holds searing temperature without the drops that turn meat gray—ideal for busy burger lines.
Eggs & Pancakes
Eggs and pancakes change fast with even slight heat shifts. Precise temperature settings keep the surface stable at low-medium heat, so every egg holds its shape and every pancake comes out evenly golden.
Chicken & Grilled Sandwiches
Chicken breasts, paninis, and wraps need even, sustained heat to cook through without charring outside. Uniform griddle surface temperature delivers thorough doneness and a crisp finish—no repositioning needed.
FAQs
Frequently Asked Questions
Most People Curious
We've gathered the most common questions buyers ask before placing their first order — browse through and find the answers that matter most to you.
Submit Your InquiryHow does an induction griddle maintain precise temperature while cooking?
Induction heats the griddle plate directly through electromagnetic energy, not open flame or heating elements beneath it. This means less heat loss and more stable surface temperature. The knob controller lets you set a specific heat level, and because induction delivers energy efficiently, the plate holds that level with minimal drift—far steadier than gas griddles, which commonly swing ±30°F due to mechanical thermostats.
What foods are best for a temperature-controlled induction griddle?
Any food where small temperature changes affect the outcome. Steaks and burgers need consistent high heat for proper browning. Eggs and pancakes need stable low-medium heat to avoid burning or undercooking. Chicken and sandwiches need even warmth to cook through without charring. Being able to set and hold a specific temperature means each item gets the right heat every time.
Can a precise temperature induction griddle help chain restaurants keep food consistent?
Yes. Every location sets the same heat level for each menu item, and induction delivers the same output at each setting every time. There is no variability from gas pressure, worn thermostats, or uneven burners. A new cook following the same setting produces the same result as a veteran, which makes food standardization across multiple branches much simpler.
How is induction griddle heat control different from a gas flat top grill?
Gas griddles use burner tubes and mechanical thermostats, which create uneven hot zones and slow temperature response. Induction heats the entire plate surface through electromagnetic coils, giving even distribution with no cold spots. The temperature stays more stable at each setting, so you get more uniform browning and fewer overcooked or undercooked portions.
Is a 12kW 380V induction griddle right for a commercial kitchen?
12kW on a 380V three-phase connection delivers strong, consistent power for continuous service. The three-phase supply prevents voltage drops under load, supporting steady heat output all day. With a 700×750mm cooking surface and full stainless steel floor-standing frame, it fits standard commercial kitchen lines in restaurants, hotels, and central kitchens.