Choosing A Gas Cooktop

The task of selecting a gas grill for the kitchen of your business may seem, at first, something simple, until we find the many and diverse models of this machinery for the hotel industry that exist in the current market. If you want to choose a gas grill, either for your bar or restaurant, you must keep in mind a series of factors or elements such as power, thickness and type of material. It is essential to know that not all plates are the same, so choosing the wrong one will cause problems and, possibly, spoil the food you are going to prepare.

Iron Plates

This kind of iron is being used less and less in restaurant kitchens, making it quite challenging to find on the market. Iron plates are in disuse due to their material and their low efficiency in the kitchen in contrast to the material of their competitors. This is because iron tends to get dirty and rust, since it is a material that, due to its composition, complicates the cleaning of adhered fat, which generates scratches that are resistant to remove.

These plates generally have a sheet thickness of between 5 and 6 mm, as well as a power of 3000w, and the length of the bottom of these is usually between 30 and 40 cm. Also, they have a front tank that collects fat and can be removed for emptying.

 

Rolled Steel Plates

The next type to choose a gas grill is a low-mid range; however, they are the most common to find in the market and restaurants due to their low price and their high utility. It is the typical type that can be seen at fairs, outdoor activities (such as parties in schoolyards), and is even often used for domestic use. Its bars are perfect for preparing sandwiches, sandwiches, or breakfasts, among other well-known dishes.

 

Rectified Steel Plate

This type of plate is made with the same material as the previous one: steel, only with the particularity that it has been treated to obtain excellent surface finish qualities, and has measurements with reasonably close tolerances, which that generates a superb quality plate. Rectified steel plates are usually thicker, around 10-12mm, as well as more powerful, to overcome the thickness drawback. As such, there are usual and inexpensive steel plates with thickness of 5-6mm (household use); regular use (8-12 mm), and intensive use (12-15 mm).

Schaumburg specialties are known dealers of this class of equipment.It is recommended that they have a burner every 30 cm of surface and that they have an adequate power; on 12-15 mm plates, there must be a minimum power of 4500W to be able to keep it warm in continuous service. Like rolled steel, if you don’t have ongoing care, they can rust. 

 

David Curry

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