Turbo Air Radiance Hot Plates - TAHP-48-8
8 × 32,000 BTU burners • 256,000 BTU total • CSA / Sanitation listed
Bring full-range firepower to any cookline with the Radiance TAHP-48-8. Its eight high-output burners pack 256,000 BTU of heat into a durable, space-saving countertop unit—perfect for restaurants, caterers, and ghost kitchens that need serious sauté, sear, and simmer capacity without a full range.
Features
- Eight open burners rated at 32,000 BTU each for rapid boil and recovery.
- Center-concentrated flame pattern maximizes heat transfer to cookware bottoms.
- Heavy 12" × 12" cast-iron grates with grooved surface let pots slide smoothly without lifting.
- Lift-off, two-piece burners and a full-width removable grease pan for quick end-of-shift cleanup.
- Manual controls with ergonomically designed, heat-resistant PPS on/off knobs.
- Individual adjustable standing pilots provide instant ignition for every burner.
- 16-gauge stainless steel front plate, sides, wrap, and bullnose extension resist dents & corrosion.
- Factory-installed 2" stainless steel legs ensure proper clearance for sanitation and leveling.
- 3/4" rear gas connection; Natural Gas / LP convertible regulator included.
- Certified by CSA & CSA-Sanitation; meets NSF standards for food-service equipment.
What Our Experts Think
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Maximum Capacity: 48" width with 8 powerful burners for high-volume cooking.
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Heavy-Duty Build: Stainless steel body and cast-iron grates designed for commercial durability.
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Efficient Performance: Each burner provides consistent heat for reliable results.
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Space-Saving Design: Countertop unit adds flexibility without occupying floor space.
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Commercial Ready: Ideal for restaurants, hotels, and catering operations with heavy demand.
Q&A
Q: How many burners does this hot plate include?
A: It features 8 burners across a 48" cooking surface.
Q: Is it suitable for commercial kitchens?
A: Yes, it’s built for continuous heavy-duty use in professional foodservice settings.
Q: What gas types are available?
A: Available in natural gas and propane configurations.
Q: Where is this best used?
A: In restaurants or catering operations that need maximum cooking flexibility.
Maintenance Tips
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Clean burner grates and drip trays daily to prevent grease buildup.
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Wipe stainless steel surfaces after each shift with mild cleaners.
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Inspect burners and gas connections regularly for safety.
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Keep ventilation clear to ensure proper airflow and efficiency.
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Schedule annual professional servicing for peak performance and longevity.
