• Body Material : Stainless Steel
• Size or Dimension : 60x23x60 inches 
• Plate Material : Mild Steel
• Tawa : 8mm Thick

Features

• 8 MM Thick Tawa: Ensures even heat distribution for consistent dosa cooking.
• Integrated Burner: Provides a direct and efficient heat source for the tawa.
• Durable Construction: Built with robust materials for long-lasting use in commercial settings.
• Dedicated Cooking Surface: Specifically designed for making dosas.
• Space-Saving Design: Combines cooking and serving functionalities in one unit.
• Easy to Clean: Surfaces are typically designed for quick and simple maintenance.
• Optimized Cooking Time: The burner and tawa thickness work together for efficient cooking.
• Sturdy Framework: Provides stability during operation.
• Suitable for Commercial Use: Ideal for restaurants, cafes, and catering businesses.

Applications

• Restaurants: Ideal for dedicated dosa and sambar preparation and serving stations within South Indian restaurants or multi-cuisine establishments.
• Cafes and Quick Service Restaurants (QSRs): Enables efficient and quick preparation of dosas for breakfast, snacks, or light meals.
• Catering Services: Suitable for on-site dosa preparation at events, parties, and gatherings, ensuring fresh and hot servings.
• Industrial and Institutional Canteens: Provides a robust solution for serving a large number of dosas and sambar in factory canteens, school mess halls, and hospital kitchens.
• Food Stalls and Street Food Vendors: The counter's design can be adapted for use in food stalls (depending on local regulations and mobility features), offering a dedicated dosa-making station.
• Buffet Setups: Can be integrated into buffet lines, allowing customers to enjoy freshly made dosas with hot sambar.
• Educational Institutions: Useful in culinary schools for training students in South Indian cooking techniques.
• Temple Kitchens and Community Kitchens: Facilitates the preparation and serving of dosas and sambar for large gatherings and community meals.
• Specialized South Indian Takeaway Outlets: Provides a dedicated space for cooking dosas for takeaway and packing sambar.
• Hotels: Can be used in hotel breakfast buffets or in-house restaurants offering South Indian options.

Usage

• Setup and Connection: Ensure the counter is placed on a level surface and, if gas-powered, properly connected to a gas source (LPG cylinder or pipeline) by a qualified technician.
• Burner Ignition: Light the burner according to the manufacturer's instructions. Adjust the flame to the desired heat level for the tawa.
• Tawa Preparation: Heat the 8 MM tawa to the optimal temperature for dosa making. This ensures even cooking and prevents sticking.
• Batter Application: Pour dosa batter onto the hot tawa using a ladle, spreading it evenly in a circular motion to the desired thickness and size.
• Sambar Management: Keep the prepared sambar warm in the designated storage containers (if included) using the integrated heating mechanism (if present) or through bain-marie functionality.
• Serving Preparation: Have serving plates, spoons, and any desired accompaniments ready on the countertop service area.
• Dosa Removal: Once cooked, carefully lift the dosa from the tawa using a spatula.
• Serving: Place the hot dosa on a serving plate and serve it immediately with the warm sambar from the counter.
• Continuous Operation and Maintenance: Maintain the burner flame as needed for continuous dosa preparation. Regularly clean the tawa and countertop to ensure hygiene and optimal performance.
• Cooking the Dosa: Allow the dosa to cook until it turns golden brown and crisp on the bottom. ¹ Apply oil or ghee around the edges and on the surface as needed.