Model Number

ubm 001

Commercial Induction Stove

            Salient Features

            On off by knob rotation. 3500 W single phase 15amp plug

            Suitable for Hotel, Food & Beverage or Catering Industry.

            Four digits digital  display,

            Double IGBT for 3500W/240V50Hz, higher efficiency, more stable and reliable.

            Separate key for KEEP WARM FUNTIONS 80C with 3sec on/off

            OFF timer upto10hrs.

            Excellent original import elements like IGBT FAN,PLATE, for more stable performance.

            Temperature control with Analog technology (Elegant KNOB design) which helps to control the temperature. We can increase decrees the temperature 1c at a time also. Suitable for stir frying, frying, baking.

            Brushless fan motor, lower noise, higher efficiency and longer life.

            Eight protection functions, more safety and reliable including unique protection for power module, protection to high and low voltage, protection to over current, protection to no pot or incorrect utensil material, self cutoff without operation in 2 hours.

            Suits Pan base from 12 cm to 26 cm, and will cook as thoroughly and evenly as any electric or gas range.

How Induction Cooking Works

The element's electronics power a coil that produces a high-frequency electromagnetic field. The field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat. The heat generated in the cooking vessel is transferred to the vessel's contents. Nothing outside the vessel is affected by the field--as soon as the vessel is removed from the element, or the element turned off, heat generation stops Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. Now we introduced INDCTUON BASE.

Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because the water vapor pushes the bubbles towards the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 C

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ULTIMATE SOLUTIONS

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