Electric Cooking Surface DROP-IN for Ships

Electric cooking surface DROP-IN for ships provides a wide, uniform cooking zone, ideal for breakfasts, large volumes of eggs and pancakes, or quick chicken fillet preparation in a ship’s galley. Built-in DROP-IN installation ensures stable and secure fixation in the work block under marine conditions.

Types of electric DROP-IN cooking surfaces for ships

Professional electric cooking surfaces DROP-IN for ships are available in various types. Stainless steel cooking surface DROP-IN — AISI 316 smooth polished or brushed surface griddle; easy to clean; suitable for toast, chicken fillets and vegetables. Cast iron cooking surface DROP-IN — heavier cast iron flat surface; excellent heat retention; ideal for thick meat products and burgers. Combined DROP-IN cooking surface — half smooth, half ribbed (grill) surface in one built-in appliance; maximum culinary flexibility. DROP-IN cooking surface with oil drainage — slightly sloped surface with an oil drainage channel for side drainage; reduces greasiness on the surface. Also see electric hobs DROP-IN for ships.

Marine technical parameters

Electric cooking surfaces DROP-IN marine versions have special parameters for stable operation in sea conditions. AISI 316 stainless steel — the cooking surface plate and all external structures are made of AISI 316 material; higher corrosion resistance in salt air environments. Surface thickness — the thickness of the 10–20 mm cooking plate ensures good heat retention and even heat distribution. DROP-IN edge fixator — precisely shaped edge profile that firmly holds the cooking surface in the work block cut-out during rocking. Oil drainage system — closed oil juice drainage to a container, preventing hot grease from spilling onto the ship’s floor. Electric power — 3–8 kW depending on the surface size. Also see electric grills DROP-IN for ships.

Cooking surface vs grill surface in a marine galley

An electric cooking surface (griddle) and a grill surface are different appliances with distinct culinary results in a ship’s galley. Cooking surface (griddle) — flat, smooth or brushed surface; full-contact cooking; the product cooks from the entire bottom surface; ideal for eggs, pancakes, toast and chicken fillets. Grill surface — ribbed groove surface; groove-contact cooking; characteristic grill marks on the product; ideal for meat, fish and vegetables. Marine recommendation — both appliances complement each other; the cooking surface is more suitable for breakfasts and a variety of dishes; the grill surface is for authentic grilling of meat and fish. Also see electric griddle surfaces for ships.

HoReCa usage scenarios

Cargo ship with crew — DROP-IN cooking surface built into the ship’s galley block; a wide cooking zone allows the chef to fry several egg portions or chicken fillets simultaneously for crew breakfasts. Passenger ferry with buffet breakfasts — a large DROP-IN griddle in the buffet galley for frying eggs, pancakes and toast for a large number of passengers during the morning meal. Yacht with premium cuisine — a compact DROP-IN cooking surface in the yacht’s galley block for preparing a variety of dishes in an elegant integrated appliance.

Frequently asked questions

What is the difference between a griddle and a grill surface? Griddle — smooth surface, full contact; grill surface — ribbed grooves, grill marks. Contact BHS. See electric hobs DROP-IN for ships.

Does a DROP-IN cooking surface require enhanced ventilation? Yes — the amount of steam and grease requires effective galley ventilation in a ship’s galley.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.