Stop trading capacity for control. This countertop hotplate delivers focused heat management and continuous output, allowing kitchens to maintain throughput without sacrificing consistent results. Designed for professional operations, this unit integrates robust construction and certified safety to support sustained use in high-demand service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the hotplate before cleaning. Scrape loose food and wipe surfaces with a 1:100 bleach solution or NSF-approved detergent. Clean burners and lift grates; remove burner ports with a soft brush. Flush grease traps and vents; check for blockages that increase fire risk. Inspect seals and gas connections for wear. Rinse with clean water, dry completely, then reconnect gas. Regular cleaning prevents contamination, fires, high bills, and equipment failure.#@@#Additional Info#@#Connerton’s CHP-212-NG 12" stainless steel hotplate delivers 60,000 BTU via natural gas with two sealed burners, CSA and NSF certifications, 27" depth, 11.04" height, and weighs 60 pounds, designed for compact kitchens.#@@#General Info#@#Description #@#
Stop trading capacity for control. This countertop hotplate delivers focused heat management and continuous output, allowing kitchens to maintain throughput without sacrificing consistent results. Designed for professional operations, this unit integrates robust construction and certified safety to support sustained use in high-demand service environments.
#@@# Heat Output#@#
Two sealed burners produce a combined 60,000 BTU, enabling rapid heat recovery and steady surface temperatures across heavy pans. Operators gain predictable performance for searing, boiling, and holding tasks, reducing cycle time during peak service.
#@@# Compact Footprint#@#
Measuring 12 inches wide with a 27-inch depth and 11.04-inch height, the unit fits tight prep lines and limited counter space while preserving workflow. Kitchen planners can position the hotplate adjacent to ranges or prep stations to increase capacity without major layout changes.
#@@# Stainless Construction#@#
Stainless steel front and sides provide corrosion resistance and simplify cleaning, maintaining sanitary surfaces under frequent use. Maintenance teams spend less time on surface care and more time on core operations.
#@@# Certified Safety#@#
CSA and NSF certifications validate compliance with commercial safety and sanitation standards for gas cooking equipment. Facility managers can document code adherence with a unit that meets established regulatory requirements.
#@@# Natural Gas Supply#@#
Engineered for natural gas operation, the hotplate connects to existing onsite gas infrastructure to minimize utility conversion costs. Engineers will appreciate consistent fuel delivery and simplified installation compared with alternate fuel options.
#@@# Countertop Design#@#
Without legs and intended as a countertop module, the unit installs on prepared work surfaces for immediate deployment. Culinary teams obtain a stable, low-profile heat source that integrates with modular line setups and portable service needs.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Perform scheduled cleaning of burner ports and grates to ensure consistent flame and heat; remove debris with a brass brush and check port alignment. Inspect and wipe stainless steel surfaces with nonabrasive detergent, rinse, and dry to prevent corrosion. Check gas connections for leaks using a soap solution; tighten fittings that bubble and replace damaged hoses. Calibrate burners to ensure 60,000 BTU output and verify gas supply pressure per guidelines.
