Electric cooking equipment covers the full hot-line replacement for venues without gas — induction ranges, electric solid tops, electric griddles, fryers, bain maries, salamanders and pasta cookers. Hospitality Connect stocks the trade range from Goldstein, Cookrite, Anvil, Apuro and Roband — configured for AU 240V single-phase, 415V three-phase and PE-certified for council compliance.
Types of electric cooking equipment
- Electric ranges (induction or radiant): 4-, 6- and 8-zone hot-line replacements; induction is faster and more efficient, radiant is cheaper and pan-agnostic.
- Electric griddles and grill plates: Smooth-top, ribbed and split-surface for breakfast, burger and steak service.
- Electric deep fryers: 5L, 10L, 18L and twin-tank units; faster oil recovery than gas in many cases.
- Electric bain maries: Wet and dry-bath with thermostatic control for service holding.
- Electric pasta cookers and noodle stations: Dedicated pasta and noodle cookers — see noodles & pasta cookers.
Sizing for the venue
Electric hot lines are common in shopping-centre venues, food courts and high-rise restaurants without gas connections. Power demand scales — a 6-zone induction range pulls 32–45kW peak; budget three-phase supply for a full hot line. Plan an electrician's site survey before specifying equipment; many older buildings need a board upgrade. Lower BTU than gas means slightly slower wok and stockpot work; induction recovers faster than gas for pan-by-pan cooking.
Installation and operating notes
- Three-phase supply: Most full electric hot lines need three-phase 415V; confirm with the electrician before equipment delivery.
- Canopy and extraction: Type I canopy is mandatory over open frying and griddle work; council-certified install.
- Power factor and demand: Energy provider may charge demand tariffs above 100kVA; staggered start sequencing reduces peak draw.
- Backup contingency: An induction-only kitchen loses service in a power outage — plan a portable LPG burner for emergency hot service.
- Cleaning chemicals: Don't use chlorinated cleaners on electric griddles — pits the chrome plating.
Electrical capacity is the binding constraint for most electric kitchen fitouts. A full electric hot line including 6-zone induction range, twin-tank fryer, double-convection oven, salamander and bain marie can demand 80–120kW of three-phase load — beyond what older buildings supply. Engage an electrical engineer at the design stage; board upgrades typically take 4–8 weeks and cost $5–25k depending on access. Demand tariffs above 100kVA can add $300–600 per month to the running cost; plan staggered start sequencing or peak-shedding to keep tariff bands optimal.
Pair with
Build out the line with induction cooktops, convection oven, salamander open toaster and food heat lamps.
