Commercial Boiling Tops for Kitchens

Commercial Boiling Tops for Professional Kitchens

Boiling tops sit on your pass doing what they do best. You need heat to boil water, blanch veg, make stocks. Gas recovers temperature fast when you load a cold pot. Electric stays more stable across the surface.

Single burners work for small operations. Multiple rings let you cook different things at once. Some units have solid tops that spread heat across a flat surface. Cast iron rings last ages. Cheap ones warp and heat patches develop so your water boils unevenly.

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Trade Insight

Keep the rings clean or food debris burns and sticks to the next pot. Check burner seals so gas doesn’t leak around edges. Cast iron rings need proper maintenance or they corrode. Most kitchens ignore this and wonder why performance drops.