Akasa GP 2815 Electric Griddle Plate, 28 x 15 inch Plate, 3600W, SS Body

• Model No : GP 2815
• Working Area/Plate Size : 28 x 15 inch(71.12 X 38.1 Cm)
• Power Consumption : 3600 W
• Temperature : Up to  300°C
• Outer Body : Stainless steel
• Plate Material :  Cast iron with non stick food grade coating
• BIS Certified : Heating Element and Mains Cable with plug
• Plate : MS Coated
  
• Dimension (W X D X H) : 29 x 18 x 6 inch(73.66 X 45.72 X 15.24  Cm)

Features

Applications

• Restaurants and Cafes : Perfect for grilling or cooking large quantities of food such as pancakes, burgers, sandwiches, and eggs.
• Buffets and Catering Services : Efficient for large-scale food preparation in catering and buffet settings.
• Fast Food Chains : Suitable for quick, high-volume cooking in fast-paced environments.
• Commercial Kitchens : Great for high-capacity cooking in hotels, resorts, and foodservice businesses.
• Street Food Vendors : Ideal for grilling or cooking food outdoors in high-demand situations.

This electric griddle is designed for high-performance cooking, offering large surface area and quick heat for commercial food preparation.

Usage

• Setup : Place the griddle on a flat, stable surface and plug it into a power source.
• Power On : Turn on the griddle using the power switch.
• Set Temperature : Adjust the temperature using the control knob to the desired heat level (usually between 180°C - 250°C).
• Preheat : Allow the griddle to preheat for a few minutes until it reaches the set temperature.
• Cook Food : Place the food (such as pancakes, burgers, or eggs) directly onto the griddle surface.
• Monitor Cooking : Cook the food, flipping or adjusting as necessary for even cooking.
• Remove Food : Once the food is cooked, remove it from the griddle surface.
• Turn Off : After use, turn off the griddle and let it cool down.
• Clean : After it cools, wipe down the griddle plate and clean the surface with warm, soapy water. Make sure to dry it thoroughly before storing.

This griddle is designed for high-efficiency cooking in commercial kitchens and foodservice operations.