Asian Restaurant Cooking Equipment

Asian kitchens ask for output that Western ranges are not built to deliver. This range covers high-output wok burners and waterless wok ranges, multi-basket noodle cookers, commercial rice cookers and holding warmers, steamers for yum cha service, teppanyaki plates and duck ovens — the equipment that makes Chinese, Japanese, Thai, Korean and Vietnamese menus practical at service speed.
- Depth Under 600mm Remove This Item
Robalec SW9600 Rice Warmer - 9.6 Litre
SCooker DLZMDN6-C12 - Single Pan Six Basket Electric Noodle Cooker - 12kW
CookTek Helios Countertop Induction Wok Cooker
CRC-S600 Asahi Electric Rice Cooker - .
CRC-S5000 Asahi Electric Rice Cooker - .
Robalec SW10000 Commercial Rice Cooker - 10 Litre
Robalec SW5400 Commercial Rice Cooker - 5.4 Litre
Robalec SW7200 Commercial Rice Cooker - 7.2 Litre
More about this equipment
Wok burners and kitchen services
Wok cooking is about instantaneous heat, and a burner that cannot deliver it will not produce wok hei no matter how good the chef is. Check the gas load carefully — a multi-ring wok range can demand more gas than the rest of your kitchen combined, and supply is often the constraint rather than the equipment.
Waterless designs have largely replaced traditional water-cooled wok tables in new fitouts. They remove the constant water run and the drainage that comes with it, which usually simplifies both plumbing and council approval.
Related ranges: Wok Burners, Noodle Cookers, Rice Cookers & Steamers and Duck Ovens.
Speak to a commercial kitchen specialist
Not sure which of these 9 products suits your site? Tell us your venue, throughput and available services, and we will put together a specification and a quote.

