When it comes to cooking in a commercial kitchen, there are so many different options for cooking equipment. But what happens when you need to cook outside of the kitchen?
For foodservice operations that often cook outside of the kitchen, the right equipment can be vital to the establishment’s success.
Whether you are setting up a breakfast buffet in a hotel or an omelet station in a university dining hall, you need a Panasonic Met-ALL Induction Cooktop. Induction cooktops are commonly used in these applications because they don’t require ventilation.
[SEE ALSO: What Can Panasonic's Met-ALL Commercial Induction Cooktop Do For You]
Aside from not requiring ventilation, induction cooktops are going to benefit you in other ways. For starters, induction cooktops give you more control over the temperature of your pans. With hard to regulate coils in an electric range and gas ranges being just slightly easier to control, you will experience more control than ever before with the heating elements in induction cooktops.
On top of better control, you will also save time with an induction cooktop. With their precise heating elements, your pans will be evenly heated in 25-50% less time.
The Panasonic Met-ALL Induction Cooktop can be used in areas not suited for permanent ventilation, give you supreme control over cooking temperature, and save you time.
But what can the Panasonic do that others can't? With traditional cooktops, all-clad metal pans are required to transfer heat between the cooktop and the pan. With the Panasonic Met-ALL Induction Cooktop, you can use the pans you already have.
When setting up a portable kitchen for an omelet station or a hotel breakfast buffet, a Panasonic Met-ALL Induction Cooktop should be at the top of your list.
Discover if the Panasonic Met-ALL Induction Cooktop is right for your foodservice operation and see what other solutions we can offer you with a free equipment assessment.
