Hot tops are typically used for cooking with large stock pots. The top is a highly polished heavy cast iron top plate which heats
by direct contact with the stock pot or pan. The heat is extremely consistent over the entire hot top surface,
thus pots can be placed anywhere on the top, for maximum efficiency.
Burners heat the top to 700˚F to 800˚F.
12" and 16" have a single plate.
24" and 32" have two plates with independent controls.
36" has three plates with independent controls.
This top is available in combination with open
tops, griddles,
charbroilers or dual hot tops on 32" and
36" units. The unit is available with a standard oven, convection oven, cabinet base, or as a table top unit.
All sectional units must have flue risers or shelving. These must be ordered
with the original equipment order.
