—— PRODUCT HIGHLIGHTS
Countertop Induction Six Burners | 5KW*6
Heats the Pan, Not Your Kitchen
Electromagnetic energy goes straight into the cookware. The air around the cooktop stays cool, even with all six 5 kW zones running at once.
Spend Less on AC and Exhaust Fans
Gas burners heat air you then pay to cool. Induction removes that cycle entirely, and restaurants typically save 20–40% on cooling bills.
A Cooler Kitchen Keeps Staff Longer
Line temperature drops 10–20 °C compared to gas. Less heat fatigue means cooks stay sharp, move faster, and quit less often
Nearby Equipment Lasts Longer Too
No open flame means no hot air stream hitting fridges and filters. Compressors cycle less, filters clog slower, ducts stay cleaner.
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
Fried rice, seared beef, flash-tossed greens — each zone delivers real wok heat while barely warming the air around it.
Soups, Stews & Slow-Braised Dishes
Bone broth, braised ribs, curry — simmer for hours without pushing waste heat into the room or forcing your AC to work harder.
Pan-Seared & Sautéed Items
Fish fillets, omelets, dumplings — the surface stays cool beyond the pan, so exhaust fans can run at a lower, quieter speed.
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 much cooler does the kitchen actually get?
Gas cooking lines often hit 40–45 °C at chef height. This induction cooktop brings that down by 10–20 °C. The reason is simple: electromagnetic fields heat the pan metal directly, so very little energy escapes into the air. You feel the difference the first time you walk past the line after switching.
How much can I save on HVAC costs?
Most restaurants see a 20–40% drop in cooling-related energy costs after replacing gas with induction. There is less heat for the AC to remove and less thermal plume for the exhaust hood to capture. If you are building a new kitchen, you may also qualify for smaller hoods and a lighter AC unit under local codes.
Can all six burners run at full power without heating the room?
Yes. Each zone sends up to 5 kW directly into its pan. Even at a combined 30 kW, the heat stays in the cookware, not in the air. In side-by-side tests, a fully loaded induction cooktop adds far less ambient heat than a gas setup with the same total cooking power.
Will a cooler kitchen help my fridges last longer?
It will. Fridges near a gas line work overtime because the surrounding air is hot. Lower the room temperature with induction and compressors cycle less, draw less power, and wear out more slowly. Over five years, that means fewer breakdowns and later replacements — savings most operators overlook.
Is this built for long shifts in a busy restaurant?
It is. The SS304 stainless-steel body is made for continuous heavy-duty use, and the induction system holds steady power output hour after hour. Because it does not heat the surrounding air, kitchen staff feel less drained on long shifts — a benefit operators say matters as much as the energy savings.