—— PRODUCT HIGHLIGHTS
Floor Induction Four Burners | 3.5KW*4
Industrial Cooling Prevents Overheating
A built-in heat dissipation system keeps all four burners at full power for hours straight — no overheating, no shutdowns, even during peak service.
Stable 3.5kW Output, No Power Drops
Each burner delivers a steady 3.5kW via 380V three-phase power. Output stays constant whether you're one hour in or ten hours into a shift.
No Downtime During Rush Hours
Four independent zones cook simultaneously without forced cool-down breaks, keeping your kitchen running nonstop through lunch and dinner rushes.
Built to Last in Demanding Kitchens
High-load IGBT modules and a sturdy L700×W800mm floor frame handle the daily wear of restaurants, hotels, and canteens operating long hours.
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?
High-Heat Stir-Fries
Beef chow fun, kung pao chicken, fried rice — full heat holds steady across nonstop orders so every dish gets the same sear and flavor.
Long-Simmered Soups & Stocks
Bone broth, curry, braised stew — the industrial cooling system lets you simmer for hours at full power without overheating or auto-shutoff.
Bulk-Seared Proteins
Pork belly, steaks, pan-fried fish — consistent heat means reliable sear quality from the first plate to the last during a full peak service.
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 long can this induction range run at full power?
All four 3.5kW burners can run at full output for extended hours. The industrial cooling system manages internal heat so the unit won't throttle, overheat, or shut down — making it well suited for double shifts and all-day foodservice operations.
Will the burners reduce power during long cooking sessions?
No. Standard induction cooktops often cut power when they get too hot inside. This range uses a dedicated thermal management system that keeps components cool, so all four burners hold steady at 3.5kW for as long as you need them.
Is this range right for high-volume restaurants?
Yes. It's designed for busy kitchens — restaurants, hotel lines, canteens — that cook nonstop for hours. The continuous-duty build handles back-to-back rushes with no cooldown breaks required between services.
What makes the cooling system better than standard models?
Most commercial induction units use basic fans that can't keep up during long full-power runs, which triggers automatic power cuts. This range uses industrial-grade CE and UL certification airflow to pull heat away from key components efficiently, so output stays at maximum throughout extended service.
Can all four burners run at full power at the same time?
Yes. The 380V three-phase supply feeds each burner independently. All four zones hold 3.5kW at the same time with no power sharing or drop-off, even during 12 hours of continuous use.