The Asian cooking utensils collection covers 14 lines for commercial Asian kitchens, including woks, steamer pots, skimmers and wooden-handled utensils such as ladles and turners. Chef Inox and Avanti supply the range, which suits Chinese, Thai, Vietnamese, Japanese and Korean kitchens, as well as any restaurant running a wok section.
Wok choice starts with the burner, because a wok has to seat properly on the ring it sits in, so match the diameter before anything else and then choose between a non-stick surface for easier release and a bare surface for high-heat work. Skimmers are sized by basket diameter and are used to lift noodles, dumplings and fried items clear of oil or stock. Steamer pots are chosen by tier count and diameter, since stacking tiers increases output without adding burners. Trade pricing applies.