Because of the investment involved, a commercial induction range should be compared thoroughly before buying.
Power Output and Zone Configuration
Check the number of kW per zone, as well as the total for the whole unit. A unit with four 3.5kW zones will perform differently from a unit with two 7kW zones. Also, make sure the number of zones on the unit matches the number of pots you use during service.
Control Precision and Programmability
A range can offer simple numbered dials to power in wattages, or provide precise wattage and temperature control. Also some models allow for the programming of presets, which can greatly aid in speeding up service and avoiding mistakes during busy times.
Surface Durability and Cleaning
The surface of a commercial induction range must withstand scratches from pans and knives, and be easily wiped clean. Many commercial induction ranges have toughened glass-ceramic surfaces, often specified by thickness and with an indication of the glass’ impact resistance.
Power Supply Compatibility
Check the phase rating of the range before you purchase. Most commercial kitchens are supplied with a 3 phase supply, but there are many single phase ranges on the market. Also reference the energy efficiency guidance for catering equipment from the Carbon Trust to help you work out the cost to run against your supply.
Safety Certifications
Look for a model that has CE marking and has been approved to meet the current UK safety regulations for electrical appliances. If you want Commercial Induction Range, targetcatering.co.uk/induction-suites/commercial-induction-range is a good place to start.
Take the time to establish these points before installation to save much potential distress in the long run.
