Working conditions
Kitchen temperature affects everyone who works in it.
Ambient heat rarely appears in a cost comparison, but it is one of the first improvements your team will notice after the changeover.
Solutions/Induction Kitchen Equipments
Commercial induction equipment, designed around your menu, your production volumes and the electrical capacity you already have.
In a conventional gas kitchen, a large share of the energy you pay for never reaches the food. It escapes into the air, the walls and the exhaust system, and your cooling equipment then works harder to remove it. Induction generates heat inside the vessel itself, which means far less of it is lost to the room.
A flame heats everything around the pan.
Only a part of what a burner produces reaches the food. The rest becomes ambient heat, which increases both your cooling costs and the temperature your team works in.
Induction heats the vessel itself.
A magnetic field generates heat inside the base of the pan. There is no flame and no flue loss, so very little energy is left to warm the room. Power adjusts immediately, which gives your team far more control over every batch.
We don't sell equipment from a catalogue.
We size equipment around your operations.
Batch sizes, service peaks, vessel inventory and available electrical load determine the specification. Every kitchen is different, and the equipment list should reflect that.
Fifteen equipment types, each designed for a specific job on the line. Select any of them to see what it does and how it is specified.
Equipment 01 / 15
Used for bulk liquids such as dal, sambar, stock, milk and tea, heated directly from the vessel wall.
What it does
Heat is generated in the body of the pan, so the entire heated surface works on the liquid rather than the surrounding air.
A full batch reaches boiling point far faster than on a gas burner, which shortens every service cycle that follows.
Power levels can be set and held, so a batch can be brought to boil and left at simmer without constant supervision.
There is no flame, no flue and no cylinder line near the operator, and the outer body stays cool enough to work beside.
The interior is fully welded with no seams to trap residue, and a tap-out or tilting discharge removes the need to lift a hot vessel.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 02 / 15
One flat surface for sautéing, gravies, bulk frying and braising, with a tilting body for pouring out the batch.
What it does
A wide flat base takes the full batch of masala, gravy or rice without transferring it between vessels mid-cook.
Heat is even edge to edge, so the base doesn't scorch on one side while the operator works the other.
A manual or motorised tilt empties the pan into a trolley or container without lifting, spillage or a second person.
Doubles as a shallow fryer, a braising pan and a bulk sauté station, which removes two vessels from the line.
A hinged lid and a lipped pouring edge keep the discharge clean at volume.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 03 / 15
The general-purpose work surface, available with one, two or four independent zones on a single frame.
What it does
Each zone runs its own power level, so a stock can hold at simmer beside a zone working at full output.
The surface senses the vessel and cuts power the moment it is lifted, which eliminates idle consumption between orders.
The flat glass-ceramic top wipes down in one pass, with no grates, burner heads or drip trays to clean at closing.
Zones can be specified as a bank in one frame or dropped into an existing counter as separate modules.
Response is immediate, and a zone moves from full power to off with no residual flame and no cool-down lag.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 04 / 15
Designed for holding rather than cooking, so food stays at service temperature from the first guest to the last.
What it does
Temperature holds within a narrow band instead of cycling between too hot and too cold, so texture survives a long buffet.
There is no fuel canister underneath, which means nothing to refill mid-service, no odour and no flame under a crowded buffet line.
Heat spreads across the full base of the tray, so the corners serve the same as the centre.
It runs from a standard socket, which lets you plan the buffet layout around the room rather than the gas line.
Standard GN pans drop straight in, so existing service ware stays in use.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 05 / 15
The final stage of a roti line, puffing each roti without an open burner over the belt.
What it does
It takes rotis straight off the chapati plate and puffs them at a steady rate, so output holds through peak service.
There is no open flame above the moving belt, which removes the most common burn risk on an automated roti line.
Heat is applied at a set surface temperature rather than a flame height, so the puff stays consistent from operator to operator.
It pairs directly with the chapati plate as a two-stage line, or runs on its own beside a manual tawa.
A stainless enclosure and removable contact parts keep a flour-heavy station easy to clean.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 06 / 15
A flat plate held at one temperature from edge to edge, so the last dosa looks the same as the first.
What it does
Surface temperature is uniform across the whole plate, with no burner rings, no cold corners and no need to rotate the batter.
The plate recovers temperature quickly after batter is spread, so a queue of orders does not slow it down.
The set temperature holds through a full service, which keeps colour and crispness consistent.
The polished plate has an oil channel and a collection tray, so scraping between orders stays quick.
It is available as a dosa, uttappa or combination plate with a separate tempering zone.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 07 / 15
A continuous rolling surface for chapatis, phulkas and parathas at counter volume.
What it does
The surface heats evenly rather than in a burner pattern, so rotis cook at the same rate wherever they sit on the plate.
Temperature is set and held, which lets a single operator run a full plate without adjusting anything mid-batch.
It feeds straight into a puffer as a two-stage line, or works on its own for tawa-finished rotis.
There is no flame under the plate, so far less ambient heat rises towards the operator through the day.
The plate is available concave or flat, depending on whether the counter produces rotis, parathas or both.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 08 / 15
A deep hemispherical vessel for bhuna, halwa, deep frying and anything that needs a wall to work against.
What it does
The coil follows the curve of the vessel, so heat rises evenly along the wall of the kadhai.
Full power is available on demand for bhuna and searing, with a low hold for halwa and reductions that would otherwise catch.
The vessel sits in a recessed frame at working height, so the operator stirs from a normal stance rather than over a raised burner.
Nothing burns onto the outside of the vessel, so the wash-up at closing is the inside surface only.
The vessel detaches for cleaning while the frame stays in place on the line.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 09 / 15
A plate for shallow frying and finishing that holds exactly the temperature you set through the whole shift.
What it does
Surface heat is even with no hot ring in the middle, so items cook at the same rate wherever they are placed.
It holds temperature under a heavy load of cold items, which is exactly where a gas burner loses pace.
A splash guard and front drain channel keep oil off the operator and the floor.
The plate is available flat or concave, and is sized to your counter rather than to a standard burner spacing.
It wipes clean while still warm, because there is no burner head for residue to carbonise onto.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 10 / 15
A wide, shallow oil pan that holds the entire surface at frying temperature for the whole service.
What it does
Oil holds within a few degrees of the set point, which is what determines colour and crispness on a jalebi counter.
Heat spreads evenly across the wide shallow pan, so the outer ring fries at the same rate as the centre.
The oil recovers quickly when a fresh round goes in, so the operator keeps a steady rhythm.
There is no flame around the outside of the pan and no smoke column over an open counter.
The thala is removable, with a lipped edge for controlled draining back into the pan.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 11 / 15
Reduces milk to mawa in one vessel, with both the stirring and the heat under precise control.
What it does
Heat comes from the vessel wall while the stirrer keeps the batch moving, which prevents the mawa from catching.
The reduction runs on a set profile rather than on judgement, so colour and grain stay consistent from batch to batch.
The operator no longer stands over an open flame with a ladle for the full reduction cycle.
A scraped-surface stirrer lifts the batch off the wall continuously and can be taken out for cleaning.
A tilting discharge empties the finished batch without transferring it while hot.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 12 / 15
Delivers high power into a concave base and sustains it for as long as the tossing lasts.
What it does
The coil is shaped to the wok, so the heat sits where the food is worked rather than at a single point below it.
It sustains full output through continuous tossing, which is where an undersized burner loses the dish.
Power switches off instantly between orders, so no burner idles at half flame through the service.
An integrated swan-neck tap and rear drain allow the wok to be rinsed between dishes.
It is available as a single or twin well, with the well depth matched to the woks already in your kitchen.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 13 / 15
Cooks idlis, momos, dhoklas and vegetables with steam raised inside the unit, without a separate boiler line.
What it does
Steam is raised in the cabinet itself, so there's no boiler, no steam line and no pressure vessel to certify.
Trays cook evenly from top to bottom, which removes the need to rotate them halfway through a batch.
A timed cycle with automatic cut-off ensures a batch does not overrun while the team works on something else.
The water level is monitored, and the unit protects itself if it runs dry.
The tray count is sized to your service, from a counter unit of 6 to a canteen batch of 24.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 14 / 15
A drop-in unit that sits flush in the counter, for kitchens where the surface is the workspace.
What it does
It mounts flush into an existing worktop, so the counter remains one continuous cleanable surface.
It suits show kitchens, live counters and pantries where a free-standing range would break the line of sight.
Controls sit on the surface or on a remote panel, depending on how the counter is used.
Output matches a free-standing zone, so this is a mounting decision rather than a reduction in capability.
Cut-out dimensions are issued at drawing stage, so the counter is fabricated only once.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Equipment 15 / 15
Holds oil at temperature, recovers it quickly and keeps it usable for longer.
What it does
Oil recovers to temperature quickly after a load goes in, which keeps the item crisp rather than oily.
A cold zone below the element collects debris, so crumbs stop cooking and the oil lasts longer.
Thermostatic control comes with a high-limit cut-off, and there is no flame under a tank of hot oil.
A basket lift and drain valve allow filtering and disposal without carrying an open tank.
It is available as a single or twin tank, so vegetarian and non-vegetarian frying stay separate.
Dimensions & specification
Indicative specification. Capacity, power and footprint are configured around your menu, batch sizes and available electrical load, and the final drawing is issued after the kitchen survey.
Working conditions
Ambient heat rarely appears in a cost comparison, but it is one of the first improvements your team will notice after the changeover.
The first improvements appear before the savings reach your bill.
Very little heat escapes into the room, so ambient temperature falls and your exhaust and air conditioning no longer work against the cooking equipment.
There are no cylinders, manifolds, leak checks or storage clearances, and no fuel supply that stops the kitchen when a delivery is late.
Faster heat-up and faster recovery mean more batches through the same equipment during the same service window.
Flat surfaces with no burner heads, grates or carbon deposits mean closing down becomes far quicker and simpler.
Every unit draws a measurable load, so cost per batch becomes a number you can track and act on rather than an estimate.
There is no open flame, no combustion by-products and no hot burner left running between orders in a busy kitchen.
The kitchen still cooks the same food.
It simply stops wasting energy to do it.
Four stages, beginning with your operations rather than the equipment.
We record what your kitchen produces: batch sizes, peak hours, vessel inventory and current fuel costs.
Sanctioned load, cable sizing and distribution are verified before any equipment is specified.
Equipment is sized and positioned around the way your team already works, then issued as a drawing your contractor can build from.
Commissioning, operator training and an agreed service schedule.
Share your menu and a month of fuel bills, and we will show you
exactly what induction would change for your business.