Collection: Wok Cookers & Stock Pot Burners

Commercial wok cookers and stock-pot ranges deliver high BTU output for stir-fry programs and large-volume stock cookery. Hospitality Connect stocks single-, double- and triple-burner wok cookers and dedicated stock-pot stoves from Goldstein, Cookrite, Anvil and Luus — running natural gas, LPG, and induction-format options.

Types of wok cookers and stock-pot stoves

• Single-burner wok cooker: 35–55kW high-output burner; the standard pick for cafes adding stir-fry to the menu.
• Double and triple-burner wok ranges: Side-by-side burners for line stir-fry; common in Chinese, Thai and Vietnamese restaurants.
• Stock-pot stoves: Low-profile high-output burners (15–25kW) sized for 50L+ stockpots.
• Induction wok formats: 5kW recessed wok hobs for venues without gas access — see induction cooktop benchtop.
• Combination wok-and-rice systems: Wok burner with pull-down water rinse arm and integrated rice cooker mount.

BTU and burner sizing

Wok stir-fry needs heat — true Cantonese stir-fry runs at 35–55kW (120,000–185,000 BTU) per burner. Lower-output burners (under 25kW) won't develop wok hei (the carbon-flavoured smoke essence). Stock-pot stoves are different: rated lower BTU but designed to support 50–100L pot weight without buckling. Confirm burner type — pre-mix vs nozzle-mix; pre-mix burners run cleaner and hold output at altitude. Most commercial wok ranges include a pull-down rinse arm with hot/cold mixer for between-pan cleaning.

Installation and ventilation

• Gas supply: 25mm/1-inch supply for triple-burner ranges; certified gas fitter required.
• Canopy: Wok cookers throw flame and smoke — Type I commercial canopy with grease-baffle filtration is mandatory; council-certified install.
• Floor protection: Spilled oil under wok stations is a slip and fire hazard; specify non-slip safety matting.
• Ignition: Pilot light vs electronic ignition — electronic ignition saves gas and is increasingly mandated by AS/NZS.
• Pot weight: Confirm the burner trivet rating — heavy stockpots loaded 80kg+ exceed cheap range trivets.

Wok cookery is a heat-throughput sport. A 35kW wok burner is the minimum for true wok hei (the carbon-tinged smoke essence of Cantonese stir-fry); 45–55kW is the working standard. Lower-output burners produce simmered stir-fry that customers can taste the difference on — and pay less for. For stock-pot stoves, the priority is trivet weight rating: a 100L pot loaded sits at 80–120kg, beyond what cheap range trivets carry. Specify 25mm gas supply and certified gas fitter early — service-line undersizing is the most common installation problem on triple-burner wok ranges.

Pair with

Round out a hot line with electric cooking equipment, noodles & pasta cookers and target tops solid-top ranges.

Why buy wok cookers and stock-pot stoves from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Wok cookers and stock-pot stoves care and longevity

• Check fan motor and bearings quarterly: Convection fans run hot; failed bearings drop the air curtain and uneven cookers.
• Inspect door gaskets: Burnt or compressed gaskets bleed heat and waste 10–15% of energy per cycle.
• Clean cavity within 30 minutes of last use: Hot residue lifts cleanly; cold carbonised soil needs aggressive chemicals that damage seals.
• Test safety thermostats annually: High-limit cut-outs are the last line of defence and quietly fail.
• Calibrate display vs probe annually: A 10°C drift undermines bake consistency.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right wok cookers and stock-pot stoves to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.