Custom All-Electric Open-Kitchen Cooking Line

Commercial Modular Induction Cooking Suite

SourcePro commercial modular induction cooking suites combine multiple all-electric cooking functions in one coordinated stainless-steel line or island. A project may integrate induction wok, clay-pot, stockpot, noodle-cooker, griddle and fryer modules around the chef's service sequence and the available electrical, water, drainage and ventilation infrastructure. Because the module mix and total demand are project-specific, each suite is developed from a confirmed functional brief and approved drawings rather than offered as a fixed stock model.

Product Family ID: SP-COOK-MICS-001Commercial Cooking Equipment

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Overview

Product Overview

This family is for open kitchens, hospitality projects and production areas that want several induction-led processes in one coherent cooking suite. The design starts with menu, module sequence, cookware, service direction, simultaneous demand and front-of-house appearance.

Key Features

Induction wok and soup or stockpot modules

Multi-position clay-pot sections

Noodle cookers with project-selected basket arrangements

Smooth or zoned griddle modules

Commercial fryer modules

Integrated shelves, splashbacks, water and drainage services, subject to approved drawings

Applications

Where This Product Is Used

Hotel show kitchens

restaurant open kitchens

food halls

premium staff dining

culinary demonstration counters

hospitality projects

custom all-electric production lines.

Buyer Benefits

Why Buyers Choose This Type

One coordinated cooking platform — multiple functions share a consistent stainless-steel body and service line.

Induction-led heat control — all-electric modules support responsive, localized cooking without open gas flames.

Workflow-driven module sequence — wok, clay-pot, soup, noodles, griddle and fryer positions can follow the chef's operating plan.

Open-kitchen presentation — external proportions, sightlines, service shelves and finishes can be reviewed as part of the project.

Utility coordination — power zoning, water, drainage and ventilation are developed together rather than added after equipment selection.

Drawing-led customization — dimensions, clearances, module interfaces and access panels are confirmed before fabrication.

Technical Data

Specifications

Reference Configuration

Module type, quantity, sequence, straight-line or island form, controls, dimensions and electrical demand are project configurations under one family canonical.

Reference Specifications / Configurations

Planning ranges only. Final values are confirmed for the selected project configuration.

Display Group	Metric	Public Reference Wording	Buyer Confirmation Required
Layout	Directly evidenced suite	Suite dimensions depend on the selected modules, line or island arrangement, service gantry and extraction interface. Confirm a fully dimensioned plan and elevation before quotation.	Drawing; upper shelf/gantry interpretation; service clearances
Electrical	Supply reference	The directly evidenced layout shows 380 V / 50 Hz. Destination voltage, phase, circuit zoning and protective devices require project confirmation.	Voltage; frequency; phase; circuits; breaker/RCD strategy
Modules	Induction wok	One directly evidenced module is rated at 15 kW.	Wok diameter; output; control; circuit
Modules	Clay-pot section	One directly evidenced four-position section is labeled 3.5 kW × 4.	Pot diameter; position count; per-zone control; circuit
Modules	Soup, noodle, griddle and fryer	The directly evidenced layout labels soup 10 kW, noodle cooker 15 kW, griddle 15 kW and fryer 12 kW.	Vessel or tank size; basket count; temperature control; output
Electrical	Total connected / demand load	Connected load and simultaneous demand depend on the selected induction modules, circuit zoning and diversity strategy. Confirm an electrical schedule before quotation.	Confirmed connected load; diversity; simultaneous demand; circuit schedule
Plumbing	Water and drain references	The source labels water inlet Φ15 and drain Φ38 for one layout. Connection standard, count, position and destination compatibility require drawing confirmation.	Connection standard; quantity; position; pressure; drain type

The information shown is a reference configuration range for project planning. Final model, dimensions, capacity, power, voltage, gas type, utilities and options are confirmed after enquiry review and approved drawings.

Project Confirmation

Project Confirmation Checklist

Required cooking modules — Wok/clay-pot/soup/noodle/griddle/fryer checklist

Module order and service direction — Ordered list or sketch

Straight-line or island arrangement — Line / island + marked plan

Available footprint and height limits — L × W × H + clearances

Upper shelf/gantry requirement — Required/none + target height

Module connected loads — kW by module

Simultaneous demand and circuit zoning — Demand rule + circuit groups

Voltage, frequency, phase and protection — V / Hz / phase / breaker/RCD

Wok, pot and vessel dimensions — Diameter / volume by station

Water inlet and drainage points — Size, quantity and position

Capture, make-up air and heat-load plan — Hood plan / airflow

Finish, shelf, access-panel and appearance brief — Reference image + finish schedule

Commercial Modular Induction Cooking Suite FAQ

What is a commercial modular induction cooking suite?

It is a coordinated all-electric cooking line or island that integrates several induction-led functions—such as wok, clay-pot, stockpot, noodle, griddle and fryer modules—into one project-designed stainless-steel structure.

Is this product a combination cabinet?

No. The correct English name is Commercial Modular Induction Cooking Suite. “Combination Cabinet” describes the equipment incorrectly and should not be used in page copy, metadata or image naming.

Which cooking modules can be combined?

The audited layout includes induction wok, four clay-pot positions, soup or stockpot, noodle cooker, griddle and fryer functions. Other combinations should be presented only after drawings and module data are confirmed.

Can the overall size and module order be customized?

Yes, the suite is planned from the required cooking sequence, line or island form, cookware, work height, clearances and utility points. Final dimensions require an approved drawing.

How is the total electrical load calculated?

Add the confirmed module connected loads, then apply the engineering rules for simultaneous demand, diversity, circuit zoning and local protection. The final project load must be confirmed from the selected module schedule.

Can the suite be installed as an island?

A line or island arrangement can be reviewed, subject to operator circulation, service access, ventilation capture, structural design and the routing of electrical, water and drainage services.

What should the buyer provide for a quotation?

Provide the required functions and order, cookware sizes, service direction, available footprint, voltage and electrical capacity, water and drain points, ventilation plan, finish expectations and destination compliance requirements.

Product Inquiry

Build the suite from your cooking sequence

Send the required cooking functions, preferred module order, line or island layout, cookware sizes, available electrical capacity and water, drainage and ventilation points. SourcePro will coordinate the configuration brief and drawing-confirmation process.

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