Boiling tops — open-burner cooking tops and solid boiling plates without an oven beneath — are built for stockpots, large pans and sustained high-output boiling. They anchor the soup, stock and sauce section of a commercial kitchen.
Hospitality Connect supplies bench-mounted and stand-mounted boiling tops in 2, 4 and 6 burner gas configurations, and electric solid-plate models for venues without a gas connection.
Specifying a boiling top
Burner output: Stockpot work needs high MJ/h burners. Undersized burners never bring a full pot to a rolling boil.
Bench vs stand: Bench models sit on existing stainless benches; stand models free up bench space.
Solid plate vs open burner: Solid plates hold steady simmer; open burners give faster response and higher peak heat.
Flame failure: Mandatory on Australian commercial gas equipment.
