Blog

As someone who’s been in the commercial kitchen equipment industry for over a decade, I’ve seen trends come and go, but few have sparked as much curiosity as commercial induction cookers. When I first encountered them in a bustling restaurant kitchen, I was skeptical—could they really live up to the hype of being faster, safer, […]

We all know that in hotels, restaurants, and canteens, commercial induction cookers are used frequently. Without proper maintenance, they are prone to frequent malfunctions. Therefore, it’s important to thoroughly read the user manual before operating the equipment. Understanding the precautions for using a commercial induction cooker and maintaining it properly can greatly extend its service

Having spent over 15 years advising restaurant owners on kitchen equipment, I’ve seen the debate between commercial induction cooktops and gas stoves spark countless discussions. When outfitting a commercial kitchen, cost isn’t just about the upfront price tag—it’s about long-term savings, efficiency, and how the equipment impacts daily operations. For restaurant owners, chefs, and managers,

As a veteran in the restaurant equipment industry, I’ve helped dozens of restaurant owners outfit their kitchens with the right tools to keep their operations humming. When it comes to selecting commercial induction cooktops for a 200-seat restaurant, the stakes are high. You’re not just picking an appliance; you’re investing in a piece of equipment

As someone who’s spent over a decade working in restaurant kitchen design, I’ve seen firsthand how a well-thought-out layout can make or break a dining operation. A large restaurant kitchen isn’t just about cooking food—it’s a complex ecosystem where efficiency, safety, and creativity must coexist. Designing one that works seamlessly requires balancing practical needs with

As someone who’s spent years in the commercial kitchen design industry, I’ve seen the shift from traditional gas and electric stoves to induction cooktops firsthand. These sleek, efficient, and powerful appliances are transforming how professional kitchens operate, but designing a kitchen around them requires careful planning. Induction cooktops bring unique benefits—precision, safety, and energy efficiency—but

In recent years, high-power induction cookers have quickly become an integral part of chefs’ work and daily life. With advantages such as energy efficiency, environmental friendliness, safety and comfort, no open flames, benefits to chefs’ health, rapid heating, and quick cooking, they have rapidly spread across various commercial sectors. These include kitchens in factories, schools,

Having spent over a decade in the restaurant equipment industry and diving deep into the world of Google SEO to help businesses amplify their online presence, I’ve seen firsthand how kitchen technology shapes the culinary landscape. One question I’ve been hearing a lot lately is: “Why are so many restaurants switching to commercial induction cookers

When a commercial induction cooker exhibits abnormal behavior or fails to operate, common faults and troubleshooting methods include: 1. Basic Error Codes: E1: No pot detected E2: Pot over-temperature protection E3: Pot temperature sensor open circuit E4: IGBT temperature sensor short circuit E5: IGBT temperature sensor open circuit E6: Voltage too low E7: Pot temperature

As a veteran in the restaurant equipment industry, I’ve watched kitchens evolve from gas-powered behemoths to sleek, high-tech setups. One piece of equipment has consistently stood out as a game-changer for modern restaurants: the commercial induction cooktop. These powerhouses have become indispensable in professional kitchens, and for good reason. They offer unmatched efficiency, safety, and