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.
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
Gasmax Stainless Steel Waterless Nature Gas Double Wok - WW-2N
Gasmax Stainless Steel Waterless LPG Double Wok - WW-2L
Gasmax Stainless Steel Waterless Nature Gas Triple Wok - WW-3N
Gasmax Stainless Steel Waterless LPG Gas Triple Wok - WW-3L
CookTek Helios Countertop Induction Wok Cooker
Gasmax V Pan LPG 9 Baskets Pasta and Noodle Cooker - PC150-9LPG
Gasmax V Pan Natural Gas 6 Baskets Pasta and Noodle Cooker PC150-6
Gasmax V Pan LPG 6 Baskets Pasta and Noodle Cooker - PC150-6LPG
Cobra CN4 - 450mm Gas Noodle Cooker
SCooker HLZMDN6-C12 - Induction Single Pan Noodle Cooker 6 Baskets 12kw
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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