Dosa Bhatti 4 Burner

Description

The Dosa Bhatti 4 Burner is a commercial grade gas stove which we have designed for the large scale production of dosas. It has four powerful burners which work together at the same time for the preparation of dosas which in turn reduces wait times and increases customer satisfaction. Made of stainless steel for durability and health conscious features the Dosa Bhatti which is a mainstay in restaurants that serve up traditional South Indian food.

Key Features Of Dosa Bhatti 4 Burner

1. Stainless steel body.

Built of 304 grade stainless steel this dosa bhatti which also means it has excellent corrosion resistance, great heat retention, and is very easy to clean. It is made to stand up to heavy use in very busy commercial kitchens.

2. Four Efficient Burners.

Each burner has even heat distribution which in turn cooks the batter evenly from all sides. The precise control of flame sees to it that your dosas do not get burned or left uncooked.

3. Large Cooking Surface.

In large sized iron or steel tawa we have which can cook four medium sized dosas at a time. The design is that of ample space which in turn allows the chefs to easily maneuver their spatulas without dosa overlap.

4. Great Heat Output.

Each burner is a design that delivers high BTU (British Thermal Unit) performance. In commercial cooking which requires speed and efficiency this is a key feature.

5. Sturdy and Safe Design.

Rubber coated legs, large grippy knobs, and insulated handles for the best in operator safety and kitchen performance. We also see some which include flame out protection and auto light features.

Application

Restaurants and Hotels: For breakfast on the go or at a dosa specialty outlet that has a wide variety of dosa options.

Catering to: We have also found it great for outdoor use because it is portable and powered by gas.

For street food stalls: we use it for fast service as well as to provide the same taste every time in small spaces.

In an industrial setting: we use this for serving large numbers of employees during peak lunch and breakfast times.

Maintenance Tips

• Clean the tawa surface every day after use which in turn prevents batter buildup.
• Look out for clogging or leakage in gas pipes and burners.
• When not in use cover the burners to avoid dust accumulation.
• We perform monthly inspections for commercial kitchens.
• Also always follow the manufacturer’s safety guidelines.

Price Range