The hob is where most of the magic happens in the kitchen. We must consider many factors when we buy one, ranging from the type of energy that powers it, to the material with which it is made, to the number of cooking areas and their arrangement, and most importantly, to its size. The dimensions of hobs are varied precisely to meet different space and operating needs. Learn the different available sizes of restaurant hobs and which one is best suited to your locale.
All the hob sizes: a look at the dimensions!
There is a wide range of professional hobs for catering on the market today, available in different types and dimensions, with different depths and module sizes. In general, the choice of size depends on the space of the professional kitchen, the type of work carried out, and the number of meals to be prepared. In any case, manufacturers can also offer customized models to ensure the perfect fit for small or large kitchens or specific cooking needs.
Let's take a look at some reference numbers to get an idea of the range of sizes of hobs, whether gas, electric or induction, professional built-in, corner or free-standing, used in the restaurant industry.
The sizes of free-standing hobs, which are the most common in mobile settings, temporary kitchens or professional ones where flexibility is essential, are also variable. For example, to meet flexibility needs, professional portable or countertop induction hobs measuring 40x30 cm or 50x40 cm are ideal for mobile workstations or temporary kitchens. Some professional induction hobs are modular, allowing customized configurations to meet the needs of large kitchens.
Cooking areas and configuration: 2 key elements in calculating the size of hobs
Professional hobs can have from 1 up to 6 or more cooking areas. The overall size of the hob will depend on the number and configuration of areas.
The number of cooking areas varies depending on the available space and the desired cooking performance.
A professional 2-burner hob meets the needs of restaurants, hotels or bars with small kitchens, or to complement existing professional kitchens. From 4 burners and up, performance and potential increase. Professional 6-burner hobs are generally common in restaurants, bars, hotels, or canteens with medium or large kitchens. In some models of professional 90 cm hobs, such as Lotus cooking's high-performance ones, there can be as many as 8 burners to meet the needs of large kitchens with high performance needs.
How are the burners arranged in the hob? In most cases in depth, vertically, facing each other and in pairs, i.e., 4 burners in two pairs, 6 burners in three pairs, 8 burners in 4 pairs. But they can also be arranged side-by-side horizontally to meet specific space and operating needs, as in the gas version of Lotus Cooking's 60 and 70 line with 1, 2 or 3 burners in line with modularity 40 for 1 burner, 80 for 2 burners and 120 for 3 burners. The various pairs of 2, 4, 6, 8 burners are arranged in front of each other in the 40, with 4 in the 80, 6 in the 120, and 8 in the 160 cm.
In general, we can say that the configuration of hobs with in-line burners not only saves space, but also allows the use of larger pans at the same time. This is especially useful in the 60/70 hob sizes, where there is little depth available, and it is impossible to place more than two 25-cm pans. In this case, the horizontal configuration allows the use of 40-cm pans, thereby meeting the need for greater operability and performance even in tight spaces.
Gas, electric, induction: advantages and disadvantages of 3 types of hobs
The choice among these three types of hobs, all of which are available in different sizes and dimensions, depends on the needs of the professional kitchen, the budget, and the desired energy efficiency. In this regard, see: Professional hobs and energy saving: what to choose.
Gas hobs
Available with stainless steel grills, enamelled cast iron, and various sized burners, it is the most popular type of restaurant hob mainly thanks to some important advantages: low energy costs; practicality and ease of use; presence of flame for stir-frying; scenic fire effect; and compatibility with all types of cookware. The disadvantages include: lower energy efficiency than other types of hobs; heat loss; difficulty cleaning due to the presence of grills and burners; and the need for adequate ventilation to prevent gas buildup.
Electric hobs
Available with round or square glass-ceramic plates, they are generally used when gas is not an option. Advantages: low purchase and installation costs; easy to use and clean due to flat surface; even heat distribution; power supply from cleaner energy and less heat loss. Disadvantages: longer heating and cooling times compared to gas and induction; higher energy consumption; less precise temperature control; fragility of the glass-ceramic, which if subjected to major shocks can break.
Induction hobs
As an evolution of electric hobs, they represent the quintessential green choice and are ideal where a kitchen has good electrical input in kilowatts. They offer numerous advantages: high efficiency, halved cooking time, lower energy consumption (about 40% less); greater safety in avoiding the risk of burns; ease of cleaning because, being cold, foods do not stick; possible integration with photovoltaic systems lowers the environmental impact. Disadvantages: high purchase and installation cost; need for induction-compatible cookware (ferromagnetic); fragility of the glass-ceramic, which if subjected to major shocks can break.
Would you like to learn more about the sizes of hobs and the different types of models offered by Lotus kitchens? Write to lotus@lotuscookers.it or fill out the contact form.