—— PRODUCT HIGHLIGHTS
Floor Induction Four Burners | 5KW*4
20KW Total Power, Zero Drop-Off
Four 5KW burners run at full output at the same time. The 380V three-phase system holds stable power to every zone, so your kitchen never slows down during peak-hour service.
SS304 Stainless Steel Throughout
The entire frame is SS304 stainless steel — built to handle heavy pots, hot spills, and daily chemical cleaning without corroding or warping over years of commercial use.
380V Three-Phase, No Voltage Sag
Three-phase wiring splits the 20KW load evenly. All four burners stay at full heat even under continuous use — no throttling, no flickering, no power loss mid-shift.
Floor-Standing, Drop-In Ready
700×800mm footprint, 800+150mm working height. Fits standard commercial kitchen lines with no cutout needed. Place it, plug it into 380V, and start cooking.
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-Fried Dishes
Fried rice, beef stir-fry, seared vegetables. Each 5KW burner hits wok-level heat in seconds and holds it — batch after batch, all through peak service without losing temperature.
Bulk Boiled & Blanched Foods
Pasta, dumplings, blanched seafood. The 20KW output brings large pots back to a full boil quickly after each cold load, so blanching and boiling keep up with order volume.
Deep-Fried Items
Fried chicken, tempura, fries. Steady 5KW output per zone recovers oil temperature fast between batches — no greasy results, just consistent crispiness at commercial pace.
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 InquiryCan this 20KW induction cooktop replace a commercial gas range?
It can. Each 5KW burner produces heat on par with a high-output gas burner, but at roughly 90% energy efficiency — nearly double what gas delivers. The 380V three-phase supply runs all four zones at full power at once. Most kitchens that make the switch report faster cooking, shorter ticket times, and a noticeably cooler working environment during busy service.
What makes this Floor Induction cooktop unit "heavy-duty"?
Three things. First, 5KW per burner — most commercial induction hobs top out at 3.5KW. Second, full SS304 stainless steel construction, not a mix of cheaper materials. Third, 380V three-phase power that holds maximum output across all four zones without voltage drops. Together, these let it handle continuous high-volume cooking that lighter units cannot sustain.
What cookware is compatible?
Anything flat-bottomed and magnetic — cast iron, carbon steel woks, stainless steel pots with a magnetic base. At 5KW, choose heavy-gauge cookware with at least 3mm base thickness to avoid warping. Standard aluminum or pure copper pots will not work unless they have an induction-ready magnetic layer.
What electrical setup does it need?
A 380V three-phase supply with a dedicated circuit rated for 20KW — standard in most commercial kitchens. The floor-standing design needs no countertop cutout; just position it in your line and connect. We recommend having a licensed electrician confirm your panel capacity before installation.
Will it hold full power through a long, busy shift?
Yes. The three-phase electrical system prevents the throttling and voltage drops that weaken single-phase induction units during extended use. The SS304 body dissipates heat effectively and resists fatigue. Output stays at a full 5KW per burner from the first order to the last — even through a six-hour peak-hour rush.