• Operated by : Gas
• Material : Stainless Steel Body
• Tawa Size : (24x36)Inch (61 x 91.44)cm
• Tawa thickness : 5 mm
• Tawa Material : Iron
• Burner : 2

Features

• Tawa Size: Large 24 x 36 inch Stainless Steel (SS) cooking surface.
• Tawa Thickness: Exceptional 5 mm thick SS tawa (superior heat retention, even cooking, warp-resistant).
• Operation: Gas-operated (multiple burners, typically LPG/PNG compatible).
• Body Material: Full Stainless Steel (SS) construction (hygienic, durable, rust-resistant).
• Controls: Individual burner control for precise temperature.
• Use: High-volume commercial dosa and flatbread production.
• Benefit: Ensures consistent, perfectly cooked, crispy results and extreme longevity.

Applications

• Restaurants and Hotels: For the efficient preparation of large quantities of dosas, uttapams, and other South Indian flatbreads during peak hours.

• Catering Services: Ideal for events, banquets, and large gatherings that require on-site cooking of fresh food.

• Food Stalls and Cafeterias: Its tabletop design and high output capacity make it perfect for fast-paced food service settings.

• Bulk Cooking: Suitable for mass production in kitchens where high output is essential, such as in institutional kitchens or canteens.

Usage

• Preparation: Ensure the appliance is on a stable, level surface. Connect the gas supply and prepare the tawa by scraping and wiping it clean.

• Heat the Tawa: Turn on the burners and let the tawa heat up evenly. The ideal temperature is reached when a few drops of water sizzle and evaporate quickly.

• Spread the Batter: Lightly oil the tawa. Pour a ladle of dosa batter and use a circular motion to spread it into a thin, even layer.

• Cook and Serve: Drizzle oil or ghee around the edges and cook until the dosa is golden brown and crispy. Fold it in half and remove it with a spatula.

• Clean After Use: Turn off the burners, allow the tawa to cool slightly, scrape off residue, and wipe it clean with a damp cloth. A thin layer of oil can be applied for maintenance.