CookRite
CookRite AT80G4B-C-LPG 4 Burner Gas Cooktop – 800 Series LPG
600 × 800 × 562mm
$1,652.40$2,754.00
In Stock
Commercial Cooking Equipment
Commercial cooktops are burner-based cooking stations for pots, pans, stockpots and menu work that needs direct heat control.
Use this category when the main task is cooking in vessels rather than on a flat plate. Choose the child category by footprint, stand format and whether the cooking line also needs an oven below.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial cooktops that fits your budget, venue type and compliance needs.
Standards & Compliance
Cooktop choice follows the cooking vessel:
FAQ
Aim for at least 28 MJ/h per burner for general service. If you do Asian stir-fry, you need dedicated wok burners hitting 90+ MJ/h.
Technically yes, but it's dangerous and inefficient. Use a low-height Stockpot Cooker to prevent lifting injuries and ensure faster boiling.
This usually means too much air pressure (canopy pulling too hard) or gas pressure is too high. It's a safety risk—call a technician.
It is a burner-based cooking category for pots, pans and stockpot work in commercial kitchens.
Why KW
KW separates cooktops from griddles because the food contacts a vessel, not the cooking surface. If the menu needs pans, pots or stockpots, start here; if food cooks directly on a flat plate, use griddles.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Not all burners are equal. A "4-burner cooktop" means nothing without checking the MJ rating:
Warning: Never try to run an Asian menu on a standard cooktop. Standard burners (28MJ) cannot generate the thermal plume required for Wok Hei. You need a dedicated Commercial Wok Burner (90-130MJ) and a matching high-velocity canopy.
Combination Cooktops
Choose cooktops when food cooks in vessels. Choose griddles when food cooks directly on a flat plate.
Plan compatible cookware, utensils, landing benches, storage and cleaning tools with the cooktop station.
High MJ output means high smoke output. Ensure your Commercial Canopy is rated for the total MJ load of your cookline. Mismatched ventilation is a fire risk and a health hazard.
Cooktops sit between prep, cookware, ventilation planning and plating. Operator detail: check where hot pots will be landed and emptied; the cooktop station fails quickly if staff have burner space but no nearby landing area.
Common mistakes include choosing a cooktop when the menu really needs a griddle, forgetting pot handling, or ignoring pan storage. Cooktops usually lead to pots, pans, utensils, benches, shelving and canopy review by the appropriate trade.
