Hot Plate

About Us (A Commercial Context)

Assuming the "Hot Plate" refers to a commercial-grade unit or griddle, a manufacturer/supplier like Wali kitchen (a common industry brand) focuses on:

• Mission: Supplying and installing a comprehensive range of commercial kitchen equipment designed for efficiency, durability, and compliance with culinary and hygiene standards.

• Process: Offering a full service that typically includes kitchen space Inspection and Planning, high-quality equipment Execution (sourcing, installation, and staff training), and post-installation refinement.

• Products: Manufacturing and distributing various commercial equipment, including hot plates, cooking ranges, deep fryers, and commercial refrigeration.

Key Features

Commercial hot plates or griddles are built for high-volume, continuous use and typically include:

• Heat Source: Available in Gas (Natural Gas or LP) and Electric models. Gas models often offer a more even heat, while electric models provide more precise temperature control.

• Plate Material:

  • Steel (Mild or Polished): The most common and economical material, offering good heat conduction.

  • Chrome: Offers a non-stick surface, easier cleaning, less flavor transfer between foods, and faster heat-up times.

  • Cast Iron: Excellent heat retention.

• Plate Thickness: Varies based on use and directly affects performance:

  • $1/2$-inch: Heats up quickly, but loses heat faster. Suitable for delicate foods like eggs and pancakes in lower-volume kitchens.

  • $3/4$-inch: A versatile balance of heat-up time and retention for varied, medium-volume cooking.

  • $1$-inch: The heavy-duty option for the best heat retention, ideal for high-volume cooking and frozen products like burgers.

• Controls: Manual controls or more precise Thermostatic controls (for maintaining a set temperature for delicate foods).

• Design & Safety:

  • Splash Guards: Metal guards on three sides to contain grease splatter and food.

  • Grease Management: A front-mounted trough and drip tray for collecting excess grease, making cleaning easier.

  • Burner Zones: Often, each $12$-inch section has its own burner and control, allowing different temperatures on one plate.

Typical Sizes (Width and Depth)

The size of a commercial hot plate or griddle is measured by the cooking surface dimensions (width x depth).