Westlake EHP-6S 35 In. Countertop Gas Hot Plate, 6 Burners, 150,000 BTU, Cast Iron Grates

The Westlake EHP-6S is a 35.4 in. wide countertop gas hot plate with six octagon cast iron burners at 25,000 BTU/hr each, 150,000 BTU/hr in total, arranged three across and two deep. Six burners give a saute station room for three working pans up front with stock, sauce, and pasta water holding behind them through a dinner rush. It is sized for a full-service restaurant line or a catering kitchen that wants range-top output on a counter, and it is more burner than a kitchen heating one soup pot needs. It is set up for natural gas, stands on 3.9 in. adjustable legs, and takes 35.4 in. of counter width by 27.2 in. of depth, with 183 lb on the counter or stand.

Octagon Cast Iron Burners at 25,000 BTU/hr Each

Each of the six open burners is an octagon cast iron burner rated at 25,000 BTU/hr, for 150,000 BTU/hr across the unit. That is enough flame per burner to bring a stock pot of pasta water to a boil or put a hard sear on a saute pan, and every burner has the same rating, so you are not stuck with one strong burner and a weak simmer position behind it. The six burners sit three across and two deep.

Cast iron burners are heavy, hold their shape under heat, and shrug off boil-overs better than light stamped burners.

12 In. by 12 In. Cast Iron Grates

Each burner sits under its own 12 in. by 12 in. cast iron grate. A full square foot of grate per burner supports a stock pot or a wide saute pan squarely, so the pan sits flat and stable over the flame instead of rocking on a narrow ring. Cast iron takes the weight of a full pot and the daily heat cycling of open burners without warping.

A Knob for Each Burner and a Standby Pilot

Every burner has its own manual knob, marked for on and off, that sets flame height directly, from a low flame under a sauce to full output under a saute pan. A standby pilot keeps the burners ready to light, so a turn of the knob lights them. Compared with match-lit burners, that saves time at opening and every time a cook brings a burner back up in the middle of service.

Crumb Tray at the Bottom

Spills, boil-overs, and food that falls through the grates land in a crumb tray at the bottom of the unit instead of baking onto the counter. Slide it out and wash it at close; a clean tray is also what keeps yesterday's spills from smoking under today's burners.

Stainless Steel Front on Adjustable Legs

The front panel, where spills, splatter, and hands land all shift, is stainless steel, so it wipes down with a degreaser and a towel at close. The sides and back are galvanized steel, which is the honest tradeoff on this unit: those faces usually sit against a wall or neighboring equipment, and galvanized keeps weight and cost down where nobody is scrubbing daily.

Stainless steel adjustable legs lift the body 3.9 in. off the counter. That gap lets you level the unit on an uneven counter and get a towel underneath to clean. The control knobs are zinc alloy with a chrome coating, which stands up to heat and greasy hands better than plastic.

Natural Gas, Convertible to Propane

The unit is configured for natural gas and can be converted to propane, or back again. That matters if you are on a natural gas line today but may move to a location or a truck that runs on propane tanks. Have the conversion and gas hookup done by a qualified gas technician.