not only a pretty (sur)face.
The kitchen is a place to meet, work, live and enjoy. It is the heart of all homes. TPB tech’s technology and design are completely subordinated to this principle, creating maximum comfort and an atmosphere of well-being.
THE MOST ADVANCED SURFACE
*Professional induction module
A MODULAR KITCHEN
TPB tech takes this purpose into account in a special way. The classic glass of the black glass ceramic is no longer necessary and the inductors are hidden in the surface or in the countertop using modern TPB tech as a fully integrated, highly efficient and most convenient cooking solution.
However, the technological challenge in the development of TPB tech is to have invented a material which solves the problem of thermal shock and impact. Porcellanic tile by itself tends to break when there are sudden differences in temperature, such as those that occur constantly during the firing process, due to the temperature coefficient of thermal expansion.
TPB tech solves this problem with its patented material which is a multilayer material composed of 6 mm porcellanic, aluminum, bakelite and another layer of aluminum. The outer layer is a 6 mm porcellanic tile and provides all the positive properties of this material (it is non-porous and therefore antibacterial, absolutely scratch resistant, easy to clean and can also be used as a cutting surface). The aluminum layer under the porcelain tile serves as a heat conductor and thus acts as a heat sink that reliably prevents thermal shock. The other layers of bakelite and aluminum ensure significant weight reduction, high impact resistance and absolute flatness.
TPB tech's modern induction technology impresses with its speed and excellent energy efficiency. TPB tech induction surfaces are not conventional induction cookers as the technology is specially adapted to the TPB tech product, because the surface is not glass.
*TPB tech does not work with traditional induction equipment on the market.
WHAT IS ESSENTIAL IS INVISIBLE TO THE EYE
The TPB Tech Module is a compact and self-contained box designed to be installed underneath TPB Tech surfaces. It houses all the essential systems required for an induction hob. This module combines the power electronics, control circuitry, and heating elements necessary for efficient and safe induction cooking. By integrating these components into a single unit, the TPB Tech Module offers a convenient and space-saving solution for incorporating induction hobs into kitchen countertops.
By itself, porcellanic material tends to break up when there are sudden changes of temperature such as those that occur constantly during the cooking process due to the temperature coefficient of thermal expansion. All those materials or surfaces intended to cook directly on its surface which neglect to solve the problems of thermal shock and impact are doomed to failure.
But TPB tech is different.
NOT ONLY A PRETTY FACE.
TPB tech solves this problem with its custom patented material, which is a multilayer composite of porcelain ceramic, aluminum and bakelite. The surface is a 6mm porcelain ceramic and provides all the positive properties of this material (it is not porous and is therefore antibacterial, absolutely scratch-resistant, easy to clean and can also be used as cutting surface ). The aluminium layer under the porcelain ceramic serves as a heat conductor and therefore acts as a heat sink that prevents in a secure manner a thermal shock. The other layers: Bakelite and aluminum ensure a significant weight reduction, high impact resistance and absolute planimetry.
We are proud to be the preferred choice of renowned chefs and restaurants like:
Hermanos Torres and Xavier Pellicer in Barcelona,
Chef Carles Flinch at Can Manel in Andorra,
Chef Martín Berasategui and Chef Fernando Canales in the Basque Country,
Chef Aitor Esnal in La Rioja,
Chef Takayoshi Shiozawa at Cainoya in Kyoto, Japan,
Chef Matt Tebutt, Chef Bart van der Lee, Restaurant Humo London and Restaurant 8eight by Andrew Sheridan in the UK,
Chef Angelique Schmeinck and Chef Jonathan Zandbergen in the Netherlands,
Chef Capra in Canada,
Chef Ruben Maislos in Israel,
And also in some of the most prestigious cooking schools:
CETT Barcelona School of Tourism,
Universitat Ramon Llull - Blanquerna Barcelona,
Barcelona Culinary HubEscuela de Hostelería de Leioa,
Escuela de Hostelería de Santiago de Compostela,
GastroShows,
Alacarta Barcelona,
among many others, who entrust our products for their daily use and abuse in their Michelin-starred restaurants.
TPB Tech's cutting-edge solutions empower these culinary masters to create extraordinary dining experiences for discerning connoisseurs.
MACHINED ELEVATION.
Thanks to the elevation when dragging the pans over the countertop when cooking, they do not wear on their base and do not leave marks on the surface of the countertop. In the event that food overflows from the pan, it will not become embedded in the base of the pan, making it much easier to clean and all pans will stay clean and as new as the first day.
The residual temperature on the surface of the countertop is low due to the elevation of the containers as they do not have direct contact with the surface. There are no loud noises when moving the containers across the worktop surface and energy consumption is very low.
