Tarrison SUIS-16 User Manual

Induction

Step Up Induction and
Ingredient Stations

• For use on front line, back line or

as ‘stand alone’ stations

• Convenient raised back row allows easy

access to all cookers and/or ingredient pans

• Step Up Induction standard in 24” wide

Wok Style – also available Flat Top or a
combination of both – call your Tarrison
representative

• Step Up Ingredient standard in 16” wide

with eight 1/6th 4” deep pans – custom
configurations available on request

Model No. Description

SUI-24-2W

SUIS-16

Induction Wok with

two each 3kw

Ingredient Station

with eight 1/6th pans

Size

L" x D" x H"

24 x 32 x 35 185

16 x 32 x 35 90

Weight

lbs.

Hot Pot (Shabu Shabu)

Hot Pot (or Shabu Shabu) is an ancient Asian tradition of cooking in a hot pot at the centre of

the dining table – similar to fondue or steamboat. Common dishes for this style of cooking include
thinly sliced meats, vegetables and seafood – typically with a dipping sauce of the patron’s choice.
To facilitate this style of cooking, Tarrison offers a range of Built-In style Induction Cookers
that can be dropped into the dining table. The patron is able to control the cooking temperature,
within the parameters set by the facility owner, by adjusting the temperature knob as shown in the
image below.

See page 6 for Built-In

Induction options

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