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Cooking Equipments
Electric & Induction Cooking Ranges – Turkey-Built Solutions for Smart Commercial Kitchens
Cooking Equipments
Electric & Induction Cooking Ranges – Turkey-Built Solutions for Smart Commercial Kitchens
⚡ From Silent Service Lines to Energy Smart Commercial Kitchens – We’ve Seen It Evolve
From our site visits in Lagos, to hotel kitchens in Doha, to fine-dining lines in Bishkek, one thing’s clear: electric and induction cooking ranges are no longer the future — they now the standard for energy-conscious, fast-response commercial kitchens. And we seen that firsthand.
As part of our turnkey contracting and manufacturing projects, we work side-by-side with kitchen designers, procurement managers, and consultants to install Turkey-built electric and induction cooking systems that go beyond brochures. We don’t just ship boxes — we help build industrial kitchens that are safe, silent, and powerful. From BOQ planning and OS&E selection to hood matching and layout mapping — we handle all the stress before the first meal is served.
Whether you’re outfitting an open restaurant kitchen for à la carte theatre or updating an old diesel-fired line into all-electric — this is your complete guide.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Technical Table – Electric & Induction Models
Model | Size (mm) | Power | Surface | Oven Base | Material |
Electric 4P | 800x900x850 | 10.5 kW | Solid | Optional | 304 Stainless |
Electric 6P | 1200x900x850 | 15.8 kW | Solid | Optional | 304 Stainless |
Induction 2Z | 400x700x300 | 6 kW | Ceramic | No | 304 + Ceramic |
Induction 4Z | 800x700x300 | 12 kW | Ceramic | No | 304 + Ceramic |
👉 Detailed tech sheet available on request.
Installation Requirements – Power First, Then Prep
- Voltage: 220–380V, 3 Phase
- Amp Draw: 12–32A per unit
- Wiring: RCD breaker required
- Ventilation: Induction minimal, Electric = hood required
📩 Need load chart? Contact us — we guide your engineers.
Durability & Lifecycle Testing
- Built from AISI 304 stainless (316 optional for marine or tropical conditions).
- Induction hobs tested 20,000+ cycles.
- Average lifecycle: 7–8 years in heavy-use industrial kitchens.
- Resistant to grease, humidity, and 24/7 operation.
Hygiene & Cleaning
- Induction tops = non-stick ceramic
- Electric plates = sealed, splash resistant
- CE warning indicators
- Easy wipe & scrub-safe utensils provided
Why Choose Our Electric & Induction Cooking Systems?
- Turkey-made, factory-built with AISI 304 stainless steel and modular assembly.
- Low Energy, High Response: Induction surfaces boil water in 30 seconds, electric rings give even heat.
- Safer Commercial Kitchens: No open flame = lower fire risk, cooler staff zones.
- HACCP-Ready: Easy-wipe surfaces, detachable plates, splash-resistant electronics.
- Custom Configurations: From single-zone induction tops to 6-plate electric cooking ranges with oven base.
- Trusted in Hotels & Restaurants: Used in 90+ countries for FOH and BOH service lines.
👨🍳 Example: In Mauritius, new resort kitchens now require gas-free hybrid kitchens — induction is the consultant’s choice.
🧭 Selection Guide – Which One Is Right For Your Operation?
- Hotel Kitchens / Resort Kitchens → Electric ranges with oven base for bulk prep and reheating.
- Restaurant Kitchens / FOH → Induction ranges for live show buffets, à la minute prep, premium aesthetics.
- Healthcare Facilities → Electric only. No open flame = safer, hygienic.
- High-Altitude Zones → Induction units unaffected by altitude; faster than gas or coil.
- Export Markets (Africa/Asia) → Electric is more stable where LPG supply is inconsistent.
📌 Project Insight – Kigali: Diesel cookers replaced with full-electric ranges + solar backup → cut energy bills 20% and won consultant approval.
📊 Comparison Table – Electric vs Induction
Feature | Electric Range | Induction Range |
Heat Source | Resistance Coil | Magnetic Field |
Surface Temp | 80–400°C | 80–360°C |
Efficiency | ~65% | ~90% |
Safety | Medium | Very High |
Response Time | Moderate | Instant |
Power Consumption | 4–12 kW per unit | 3–8 kW per zone |
Typical Use | BOH prep, hospitals, schools | FOH, restaurant kitchens, fine-dining |
📐 Real Layouts – Mapping Power to Zones
From Tashkent to Kigali, commercial kitchen design works best when cooking equipment matches prep logic:
- Hotel Kitchens – Electric ranges near prep counters + hot hold. Induction close to buffet line = smoother service.
- Resort Kitchens – Induction integrated into live counters with downdraft ventilation → safer FOH operation.
- School & Hospital Kitchens – Electric ranges near holding zones → HACCP-friendly layouts.
- Ghost Kitchens – Countertop induction stacked vertically saves space; plug-and-play for delivery hubs.
- Central Kitchens – Bulk prep via electric ranges; induction blocks near portioning lines.
🧠 Field Tip: Always separate induction zones from metallic shelving to avoid interference.
📈 Energy Efficiency & ROI
- Hotels in Mauritius cut 22% energy bills after switching from LPG to induction.
- Efficiency Gain: Induction ~90% vs Electric Coil ~65%.
- Lifecycle ROI: Faster recovery → less idle waste. Lower bills = ROI within 2–3 years for hotels and central kitchens.
Application Types – Menu-Based Burner Choices
Electric Cooking Ranges
- Ideal for small hotel kitchens, central kitchens, schools, and healthcare facilities.
- 2 / 4 / 6 / 8 plate formats.
- With or without electric convection oven base.
Induction Cooking Units
- Best for restaurant kitchens, FOH live cooking stations, and staff kitchens.
- Tabletop and built-in options.
- Ultra-fast, precise temperature control.
👨🍳 Real Case – Seychelles: One client replaced LPG lines with 3-zone induction units to reduce heat, and staff fatigue dropped by 40%.
FOH Applications – Induction for Guest-Facing Zones
Induction is the safest FOH choice:
- No flame or smoke → guest-safe.
- Silent operation → ideal for fine dining.
- Marble-top integration → premium design.
- LED-lit induction counters → visual appeal in show buffets.
Trusted by hotel kitchens, resort kitchens, and restaurant kitchens worldwide.
OS&E Integration Guide
- Induction-safe GN trays and ferrous pans.
- Induction-compatible chafing dishes for buffets.
- Heat-proof silicone utensils for FOH.
- Serving trays designed for low-profile induction counters.
Optional Accessories – Customize Your Fire-Free Line
- Heavy-duty induction pans
- Ceramic tops with color-coded zones
- Temperature probes
- Auto shut-off timers
- Countertop cutout kits
FAQ – You Ask, We Answer
Do induction cookers need special pans?
Yes — ferrous metal pans only. We help source them.
How do I calculate the total power load for these units in my kitchen?
We help your electrician with load charts and zone mapping — just send us your layout.
Can I use electric units without an oven?
Yes. All bases are modular.
Are they HACCP-certified?
Yes. All surfaces and designs comply.
What if voltage fluctuates in my country?
We offer stabilizer systems as optional add-ons.
💬 Real Projects & Client Testimonials – Global Kitchens, Local Feedback
