LOTUS FTRT-66G Gas Ribbed Cooking Plate for Professional Kitchens

A gas-powered ribbed cooking plate transfers heat directly from burners beneath a thick steel worktop, creating distinct high-heat zones that sear and mark food without steaming it. The ribbed surface lifts food above rendered fat and juices, allowing them to drain into channels and collect in a removable tray, while the raised ridges concentrate heat for even browning and visible grill lines. This method suits proteins, vegetables and flatbreads that benefit from rapid, dry heat and a charred finish, rather than the moist environment of a frying pan or the indirect heat of an oven grill. The operator lights the pilot flame with piezoelectric ignition, then adjusts the gas valves to set the temperature between 50 and 300 °C for each of the two cooking areas. A thermocouple monitors the flame and shuts off the gas if it extinguishes, preventing unburned gas from accumulating. Once the plate reaches the desired temperature, food is placed directly on the ribbed surface; the raised ridges create contact points that leave characteristic sear marks. Excess fat and liquids flow into the channels between the ribs and collect in a large removable tray beneath the worktop, reducing flare-ups and simplifying cleaning. When cooking is complete, the gas valves are turned off, the pilot flame extinguishes, and the plate cools gradually. The FTRT-66G is built from 18/10 AISI 304 CrNi stainless steel, with a 2.5 mm thick worktop that resists warping under repeated heating and cooling cycles. The surface has a Scotch-Brite satin finish that reduces glare and hides minor scratches, while rounded edges and a rear splashback protect staff and walls from splashes. Chrome-plated components, including the control knobs, resist corrosion and are rated IPX5 for water resistance, allowing them to be wiped down without damage. The unit stands on adjustable feet that level it on uneven floors and prevent movement during use. Controls consist of gas valves with integrated safety valves and thermocouples, which regulate the flow of gas to maintain the set temperature. Each valve corresponds to one of the two cooking areas, allowing independent control of heat levels. The pilot flame is lit via a piezoelectric ignition system, eliminating the need for external lighters or matches. A flue outlet at the rear vents combustion gases, ensuring they do not accumulate in the kitchen. The 9 kW power rating indicates the total gas load the unit draws, which requires a dedicated gas line capable of supplying the necessary volume. The 600x600 mm footprint fits standard worktop depths, while the 280 mm height allows it to be installed beneath extractor hoods or wall-mounted shelves. At 65 kg, the unit is heavy enough to remain stable during use but can be moved with a trolley or two people. The 59.5x45 cm cooking surface is divided into two zones, each with its own temperature control, allowing different foods to be cooked simultaneously at different heat levels. Cleaning involves removing the large grease and liquid collection tray, which catches drippings and can be emptied and washed separately. The front control panel detaches to provide access to internal components, simplifying maintenance of burners, valves and ignition systems. The worktop and splashback can be scrubbed with non-abrasive cleaners, while the chrome-plated knobs and components should be wiped with a damp cloth to prevent tarnishing. The ribbed griddle's adjustable feet keep the heavy plate steady on uneven kitchen floors, preventing grease from pooling on one side during high-volume service. The FTRT-66G is available with either a ribbed or smooth cooking plate, and the plate material can be mild steel or chrome-plated steel, depending on the model selected. The unit is supplied with nozzles for both Natural Gas and LPG, allowing it to be used with the available gas supply. This cooking plate is categorised under gas cooking equipment, specifically ribbed griddles, and is designed for use in professional kitchens, catering operations and foodservice establishments.