Two pieces of equipment suit very different kitchens: the wok range for fast, high-heat stir-frying and the stock pot stove for big pots that boil for hours. Choosing the right one depends on what you cook.
Gas wok range
Wok cooking relies on a powerful gas flame that heats the pan quickly while the cook tosses the food. Our gas wok range places several strong burners on a stainless steel base with storage underneath.
What to check
- Number of burners for your peak service
- Strong, stable flame control
- Stainless steel body that tolerates heat and splashes
- An exhaust hood sized for wok heat output
Stock pot stove
A stock pot stove is low and steady so large, heavy pots can be handled safely. It is the right choice for stocks, soups, rice, beans and catering batches.
Which one do you need?
| Menu | Best choice |
|---|---|
| Stir-fries, noodles, fried rice | Wok range |
| Soups, stocks, large batches | Stock pot stove |
| Mixed menu | Both, plus a gas range |
Safety and installation
- Use the correct gas type and regulator
- Keep clear space around the burners
- Install the hood over the whole line
- Train staff to turn off valves at closing
Browse our cooking equipment and request a quote with your menu and gas details.
