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 600 – 899mm Remove This Item
Cobra CW3H-CCC - 1800mm Gas Waterless Wok with 3 Chimney burners
Cobra CW3H-DDD - 1800mm Gas Waterless Wok with 3 Duckbill burners
Cobra CW3H-CCD - 1800mm Gas Waterless Wok with 2 Chimney burners and 1 Duckbill burner
Cobra CW3H-CDD - 1800mm Gas Waterless Wok with 1 Chimney burner and 2 Duckbill burners
Cobra CN4 - 450mm Gas Noodle Cooker
SCooker HLZMDN6-C12 - Induction Single Pan Noodle Cooker 6 Baskets 12kw
SCooker HLZMDN5G-C10 - Induction Pan Noodle Cooker 5 Baskets 10kw
K+ KNC-6 - Noodle Cooker
Goldstein CWA1 Single Ring Gas Chinese Wok
Goldstein CWA1B2 Single Ring Gas Chinese Wok + 2 Burner
Goldstein CWA2 Two Ring Gas Chinese Wok
Goldstein CWA2B2 Two Ring Gas Chinese Wok + 2 Burner
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.
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