—— PRODUCT HIGHLIGHTS
Countertop Induction Double Flat Cooker | 3.5KW*2
Two Zones, Two Dishes, Half the Wait
Each 3.5kW zone works independently. Your chef fires two dishes at once — more covers out the pass every hour, no extra hands needed.
Seconds to Full Heat, Zero Preheat Waste
Induction puts energy straight into the pan at 90%+ efficiency. Water boils fast, oil sears instantly, and no minute goes idle.
Locked-In Heat Means No Re-Fires
Electronic control holds each zone at the exact temperature your recipe needs. Consistent plates, no remakes, no stalled tickets.
Full Power in Half the Counter Space
Two commercial-grade burners sit inside an 800×470mm SS304 steel body. Add more units side by side to scale output, not space.
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?
Stir-Fried, Seared & Pan-Cooked Dishes
High-heat stir-fries, seared steaks, fried rice, and sautéed greens — 3.5kW per zone keeps the sear strong, batch after batch.
Soups, Broths & Simmered Preparations
Run a steady simmer for broth or curry on one zone while the other handles quick-fire orders at full power without interruption.
Boiled, Blanched & Parboiled Staples
Pasta, dumplings, and blanched seafood need a fast reboil after each batch. The 3.5kW element brings water back up in seconds.
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 a dual burner induction cooktop speed up kitchen output?
Two 3.5kW zones work independently on one station. One chef runs both at once — sear on the left, sauce on the right — and finishes two dishes in the time one burner takes for one. During a lunch or dinner rush, that parallel workflow means shorter ticket times and more tables turned per hour.
Why does induction heat faster than gas?
Gas heats the air around the pan first. Induction skips that step — it sends electromagnetic energy straight into the metal, converting over 90% into usable heat. The result: water boils sooner, pans reach sear temperature almost immediately, and recovery after adding cold food is near-instant. Over a full service, those saved seconds add up to dozens more dishes out the door.
Can better temperature control really save time on the line?
Every dish that gets sent back for a re-fire costs double the time and stalls the tickets behind it. Gas flames drift with pressure and airflow, so results vary. This cooktop locks each zone to a set heat level electronically — no drift, no guesswork. Plates come out right the first time, and your line keeps moving forward instead of circling back.
Is this built for non-stop commercial kitchen use?
Yes. The AT-CTPII-003 puts out a combined 7kW through an SS304 stainless steel body rated for professional foodservice under HS code 8419810000. It runs on standard 220V single-phase power, so there is no need for a three-phase electrical upgrade. It is designed for the constant heat cycling of busy restaurants, hotel banquets, catering events, and high-volume food stalls.
How does the small footprint help a busy kitchen make more money?
Two full-power zones in under 0.38m² means you get double the cooking output in roughly half the counter space of two standalone units. That freed-up area becomes room for another prep station or another cooktop. In tight setups like food trucks, cloud kitchens, or small dining operations, more cooking power per square meter directly means more meals sold per shift.