Collection: Boiling Tops & Stock Pot Burners

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.

Browse by fuel: Gas Boiling Tops or Electric Boiling Tops.