Canada's Definitive Commercial Cooking Equipment Buying Guide

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What are you cooking?

Is speed a concern?

Pan Size

Electrical Available

If you are using an induction burner to cook omelets in front of guests, you do not need the same size unit as

someone who is using induction to hold food, or someone who is preparing soups for a large catered event.

The chart below will help you select the correct induction unit, based upon wattage of the unit vs what you

are cooking. What you are cooking plays a very important role in selecting the correct commercial induction

cooktop for your foodservice operation.

How fast you need the food to cook can also play a role in selecting an induction cooktop. A higher-wattage

range cooks food faster than a lower-wattage range. But as with everything else, speed of cooking needs to

be taken into consideration with the other factors discussed in this section.

The size of the plan you will be using on the range may also play a factor in selecting the correct unit. As

we all know with induction, heat is generated in the pan when a magnetic connection is made between the

induction unit and the pan. If the pan overhangs the induction unit, the part of the pan overhanging the unit

will not generate heat, possibly slowing down the heating process.

You need to consider the electrical options available to you. The higher-wattage units switch from 120 to

208/220 volts. Not every facility has 208/220 volts available. Make sure you have the appropriate voltage

for the unit you choose. Further, if you choose a 208 volt unit, you may require an electrician to install the

appropriate NEMA plug. Be aware of the electrical specifications for the unit you choose

300 – 1250 watts – Great for holding food.

1400 - 1800 watts - Great for sautéing, searing, warming and all front-of-house applications.

2600 – 3800 watts - Great for boiling, simmering sauces, stocks, deep frying, and all back-of-

house applications.

Certifications

Any induction unit being used in a commercial establishment should have NSF, UL, and FCC certifications listed on

the unit. These certifications ensure that the unit has been properly tested and is safe for you, your employees, and

your establishment. What are these certifications?

NSF – National Sanitation Foundation – Ensures the unit meets all sanitation requirements, allowing for proper

cleaning of the unit. A UL Sanitation or ETL Sanitation Mark may be also acceptable in your jurisdiction, check with

your local health department to be sure.

UL – Underwriter Laboratories – UL sets the standards for electrical appliances and tests units to ensure the unit

performs as designed and is safe from an electrical perspective. Again, an ETL Mark may be acceptable in your

jurisdiction, check your local building codes to be sure.

FCC – Federal Communications Commission – The FCC mark certifies that the electromagnetic interference of

the induction unit is under the limits approved by the FCC. This certification is often overlooked on induction units

for cost reasons but is actually very important to keep your induction unit safe from electrical “noise” common on

transmission lines.

Ranges

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