Collection:
Wok Cookers / Stock Pot
Wok cookers and stock pot ranges are essential pieces of equipment in high-output commercial kitchens that demand powerful heating for fast cooking and large-batch preparation. Commonly used in Asian restaurants, catering kitchens, food courts, and institutional kitchens, these appliances are engineered for performance, durability, and efficiency.
Wok Cookers
Designed for high-heat, fast-paced stir-frying, wok burners produce intense flame and rapid heat recovery, ideal for searing proteins, flash-cooking vegetables, and producing wok hei (the “breath of the wok”).
Key Features:
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High-Pressure Burners – Deliver intense, focused heat (often up to 120MJ/h+) for instant searing
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Water Cooled Rings & Splash Guards – Prevent overheating and aid in hygiene
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Durable Construction – Heavy-duty stainless steel and cast iron wok rings for daily commercial use
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Single or Multi-Hole Units – Suitable for different kitchen volumes and workflows
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Integrated Water Faucets & Waste Drains – Streamline cleaning and cooling during service
Stock Pot Ranges
Stock pot burners are designed to support large, heavy pots used for soups, broths, sauces, and boiling. These units feature wide, stable grates and low-profile designs for safe handling of large batches.
Key Features:
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Low-Height Design – Allows easy access to heavy pots without lifting
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High Output Burners – Rapid boiling and simmering for stocks, soups, and sauces
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Extra Wide Trivets – Accommodate large stockpots with stability
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Manual or Piezo Ignition – Flexible operation with flame failure protection in commercial models
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Easy-Clean Surfaces – Stainless steel and removable drip trays for hygiene and safety
