Applications of Dosa Tava:

• Gas Saving: Hot Plate is the top selling product in South India with upto 50% savings in gas consumption when compared to conventional tava.
• Yield: The Agnisumukh dosa tava provides uniform heating and the tava can be used end to end resulting in greater productivity. Blue Flame Tavas have 2 RV burners which provide heat only in the middle portion of the tava resulting in uneven heat. The increase in yield is more than 20% resulting in increased turnover and 20% more revenue.
• Skill level: As the Blue Flame tava gives variable heat across the tava, the Dosa master is the most skilled chef in the kitchen as he has to ensure uniform quality, color and texture of the dosa. In Agnisumukh tavas, as the heat is uniform, the skill of the chef is not tested and even a layman can make excellent dosas. Making a dosa is a complex process, job where the skill is learned over a long period of years. In our platform, even a layman can do it easily we have made it simple and user friendly. This will ensure peace of mind and smooth running of the kitchen. The kitchen is not dependent on the dosa expert.
• Quality of output: Agnisumukh tavas are made of Cast Iron and take a little longer to heat and also retain the temperature even after switching off. The quality of dosas are of high order as they do not burn but are crisp and crunchy.  Whether you like your dosa thin and crispy or soft and fluffy or golden brown  and thin, our equipment can cater to all your gourmet needs.
• Comfort to chef: Agnisumukh tavas are the most thermally efficient (65 to 69%) in the market and the loss of heat is 50% lesser than conventional tavas. In BF tavas, the chef is exposed to the intense heat emanating from the tava and risks stomach ailments. It is observed that in dosa making chefs suffer from hernia and chefs wear double aprons to protect themselves from the heat emanating from the tava. This is a life threat to the chefs, which cut down the work life of even the most accomplished chefs. Agnisumukh equipment are very efficient and there is no loss of heat and we can in fact safely touch the body of the equipment (not the tava!!). We nourish the health of the chef too as he will remain in active service for longer time with less absenteeism.
• Comfort in usage: The main cause of discomfort to chefs is the practice of pouring water to cool down the tava. The resultant steam is more hot than flames as the calorific value of steam is greater than fire.
• Our Tavas can be temperature controlled and the chef can work comfortably at the required temperature. This also results in savings in gas consumption. Create ease and comfort to the use and the chefs would be happy to work extra long hours without complaining
• Automation has further enhanced the user experience due to the cutoff mechanism which does not allow the heat to rise beyond the standard heat required. This results in higher cons of gas fuel and also creates discomfort
• Can make superior quality parathas, omelette, pancakes, chapathis and all varieties of dosa to satisfy the most hardcore foodie

Hot plate for Roti with Puffer

• Quality of Roti: Rotis cooked on Agnisumukh tava retain the softness and stay hot for a longer period of time as they are cooked on radiant heat. The BF tava cooks through burning and the rotis dry up sooner and lose heat faster. This is good news for caterers and hoteliers with room service as the dosa/roti stays hot and flavorful till it reaches the table of the client
• Stay cool: When working on the puffer the BF puffer throws out flames and heats up the kitchen. Agni puffer is flameless and the puffing effortless.  The cool environs of the kitchen combined with zero carbon soot will attract good quality workforce
• No carbon deposit: As there is no direct contact to the flame the phulkas are puffed to perfection with crisp browned edges and a sweet aroma. Burnt food activates the chemicals and pesticides in the food and is highly carcinogenic. The health and food cravings of our gourmet diner is well taken care of by the radiant heat emitted by Agnisumukh stove
• Tandoor, hot plate and fryer kadai are the main cause for increasing the ambient heat in the kitchen and our products bring down ambient heat in kitchen.
• Mr. Ram Murthy, owner of popular restaurant chain in Bangalore observed that while going on a pilgrimage, he could consume the rotis prepared for more than 3 days. It has been observed that cooking on FIR rays prolongs  the shelf life of rotis by 3 times, as radiant heat acts as a natural preservative.
• Food is nutritious: Cooking on radiant heat preserves the natural moisture of food. It stops chlorophyll degradation, retains beta carotene and precious nutrients are preserved.