A commercial range is a heavy duty piece of restaurant equipment in your kitchen that you rely on. Extremely versatile, ranges come in all shapes and sizes, featuring a combination of the following: burner(s), griddle, plancha, ovens, salamander/broiler, bottom refrigerator and much more. Sold as a stand-alone or modular unit, a commercial range can be configured to meet the needs of your unique business.
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Keep in mind that when shopping for commercial equipment like ranges, high power is something you need—and you’ll get! But while many chefs opt for units with higher BTUs, chances are you won’t notice much of a difference in performance between a 30,000 per burner BTU versus a 35,000 per burner BTU. As such, instead of paying more for higher BTUs instead consider other features that might be better for you like an electronic ignition, an added salamander/broiler or even going with an induction cooktop instead!
In this buying guide, you’ll learn more about the different ways to configure your commercial range.
There’s no right answer when it comes to choosing between a gas range or an electric range for your range—it’s really up to personal preference. Chefs have long loved the cooking consistency of a gas range, and you can often save money on electric utilities since gas tends to be cheaper. That said, with an electric range you don’t have to worry about a gas leak and with the advent of induction units, which are more energy efficient, you could even see a decrease in your bills.
Instead of guiding your purchase decision by what some may refer to as "restaurant grade" or "heavy-duty grade", we encourage you to instead consider your environment and menu. Places like churches and firehouses should not have standing pilots, which is why you should consider a commercial range equipped with an electric ignition. With an electric ignition, there is an electric spark that lights the flow of gas (similar to your gas range at home) for an immediate flame.
Not only is it safer, but you’ll save a lot on your gas bill (in some cases, thousands of dollars) by not utilizing a standing pilot light. Commercial ranges equipped with an electronic ignition (an optional upgrade in many cases) may cost more up front, but your long-term savings will more than make up the cost!
Before designing your dream range configuration, consider if your kitchen has space for it! Every commercial range will need some kind of a hood system (equipped with hood filters) to filter smoke and grease-laden particles from the air. Without a properly functioning hood system, you could be putting yourself and your employees at dangerous risk of a grease fire.
Codes vary between municipalities, but general rules require a minimal space of six inches around the entire range. That means that your hood must extend at least 6 inches beyond your commercial range.
Most operators don’t realize that commercial ranges come in a myriad of configurations to suit the needs of each kitchen—in fact, Southbend alone boasts more than a thousand different range configurations. Try out the Southbend Range Configurator to find your perfect setup!
If you’re shopping for a new commercial range, we recommend first taking a hard look at your menu. Knowing what types of food you’ll be cooking (and how much of it) will help you determine what types of cooking surfaces you need. Are you an operation that specializes in all-day breakfast and anticipate cooking a lot of eggs or pancakes? Or maybe you want to put the finishing golden touch on macaroni and cheese.
Don’t waste money (and time) with a bad configuration. Think about the kinds of food you intend to cook:
Broiler, Salamander or Cheesemelter
Great for finishing off dishes like French onion soup, lasagnas and more, an additional salamander/broiler or cheesemelter is perfect for commercial kitchens who want to add that final browned touch to dishes. Read on to learn more about each:
Cheesemelter
Often a low-power option featuring a metal shelf and an open front, cheesemelters are often equipped with electrical heating elements that are perfect for giving dishes a finishing touch, like melting cheese on a chicken parmigiana.
Salamander/Broiler
Featuring overhead burners, a salamander is typically open in the front and has racks that can slide in and out. Unlike cheesemelters, salamanders have a wider range in temperature controls so it can be utilized to cook, not just brown or melt food. When kept at a lower temperature, a salamander can even be used to effectively hold food at a safe warming temperature. Depending on the manufacturer, a salamander may come with a griddle on top for added versatility.
A wok burner is not just a stove. It's a beast.
It can blast out intense heat, handle massive amounts of food, and switch between different cooking styles. Whether you want to toss, fry, steam, or stew, a wok burner can do it all.
But how do you choose the best commercial wok burner for your kitchen? In this buyer's guide, we will help you find the answer.
We will cover the different types of wok burners, the features to look for, the benefits and drawbacks of each option, and some tips on how to use and maintain your wok burner.
By the end of this guide, you will be ready to make an informed decision and buy the perfect wok burner for your needs.
The type of wok burner you choose will affect the performance, efficiency, and safety of your cooking.
There are five main types of commercial wok burners: low-pressure, high-pressure, stockpot, wok range, and waterless wok burners.
Let's take a closer look at each type and see what they offer.
Low-pressure wok burners are a popular and cost-effective choice in the world of commercial cooking.
These burners operate at a low pressure of about 3.45 kilopascals and are fuelled by either natural gas or propane.
Their design is straightforward, making them user-friendly and easy to install.
Capable of producing heat ranging from 10,000 to 40,000 BTU per hour, they are well-suited for small to medium-sized woks and can efficiently perform basic cooking tasks such as stir-frying, steaming, or simmering.
One of the main advantages of these burners is their economical operation.
They consume less fuel and can be connected to a standard gas line or a portable gas tank.
Additionally, they can be used indoors or outdoors, depending on your preference and availability of space. .
However, they do have certain limitations.
Their heat output may not be sufficient for searing or charring food.
Furthermore, their temperature control and flame adjustment capabilities are somewhat limited, which could affect the consistency of your dishes.
High-pressure wok burners are a step up from their low-pressure counterparts.
Operating at a high pressure of about 137.89 kilopascals, these burners also use natural gas or propane as fuel. Their design is more complex, necessitating professional installation and maintenance.
These burners are powerhouses, capable of generating heat ranging from 50,000 to 200,000 BTU per hour.
They are an excellent fit for large to extra-large woks and can handle advanced cooking tasks such as deep-frying, searing, or charring with ease.
The standout feature of high-pressure wok burners is their power and versatility.
They can generate the intense heat and flame required to achieve the “wok hei” effect, a hallmark of Asian cooking.
Additionally, they offer precise temperature control and flame adjustment capabilities, allowing you to enhance the flavour and texture of your dishes.
However, these burners come with their own set of challenges.
They are more expensive and complex compared to low-pressure burners.
Also, their fuel consumption is higher and they require a special gas line or regulator for operation, but this is a small price to pay for the benefits they offer and is worth the investment if your restaurant specialises in authentic Asian cuisine..
Stockpot burners are a unique category of wok burners, specifically designed to accommodate oversized pots and pans.
These burners can operate on natural gas or propane and function at either low or high pressure, depending on the specific model.
Their design is robust, making them easy to install and operate.
These burners can generate a moderate to high heat output, ranging from 20,000 to 80,000 BTU per hour.
They are an ideal choice for large to extra-large pots and pans, efficiently handling various cooking tasks such as boiling, stewing, or braising.
The primary advantage of stockpot burners is their durability and adaptability.
Their heavy-duty construction allows them to support heavy loads without tipping over.
Moreover, they can accommodate different sizes and shapes of cookware without compromising on heat distribution or efficiency.
However, they may not be able to generate the same level of heat or flame as regular wok burners, which could potentially impact the flavour and aroma of your food.
Additionally, their temperature control and flame adjustment capabilities are somewhat limited, which could affect the consistency of your dishes.
Commercial wok ranges represent the pinnacle of wok burner technology.
These burners can operate on natural gas or propane and function at either low or high pressure, depending on the specific model.
Their design is sophisticated, necessitating professional installation and maintenance.
These ranges can generate a variable heat output, ranging from 10,000 to 200,000 BTU per hour, making them suitable for any size or shape of woks, pots, pans, or other cookware.
They are capable of handling any cooking task you can imagine.
The standout feature of commercial wok ranges is their flexibility and multifunctionality.
They come equipped with multiple burners that can be configured according to your needs and preferences.
You have the option to choose between different types of burners, such as jet burner, ring burner, duck burner, etc., depending on the heat output and flame pattern you desire.
Additionally, you can choose between different types of ranges such as countertop, floor standing, wonton noodle range, noodle boiler, steamer, rice noodle boiler, etc., depending on the space and functionality you need.
However, these ranges do come with their own set of challenges.
They are more expensive and complex compared to other types of burners.
Their fuel consumption is higher, and they require a dedicated gas line or regulator for operation.
Moreover, they pose a higher risk due to multiple gas valves and connections that need to be checked and monitored regularly.
Waterless wok burners are a ground-breaking innovation in commercial cooking, designed to minimise water usage in commercial kitchens.
This not only makes them a more sustainable choice but also a cost-effective one.
These burners stand apart from traditional ones as they eliminate the need for water to cool the equipment.
This results in enhanced energy efficiency, as there’s no energy wasted on heating water.
Available in various models and sizes, these burners can be equipped with different types of burner heads, such as a 105Mj 24-jet chimney burner head or 110Mj 18-jet duck burner head.
This adaptability allows them to cater to diverse cooking needs and kitchen configurations.
The operation of waterless wok burners is based on an innovative air gap design that naturally cools the system, preventing overheating without the need for water.
One of their key advantages is their efficiency.
They heat up rapidly and maintain a consistent temperature, facilitating precise control over the cooking process.
However, due to their intricate design, they might necessitate more maintenance than traditional wok burners.
When it comes to commercial wok burners, the style of the burner plays a crucial role in determining its functionality and compatibility with different types of cookware.
The two primary styles are curved base wok burners and flat base wok burners, each with its unique design and applications.
These burners are specifically designed to accommodate large woks with a curved base.
The concave design of the burner cradles the wok, allowing for even heat distribution across the base.
This makes them ideal for traditional stir-frying and other high-heat cooking techniques.
The curved base design also allows for easy tossing of ingredients, a common technique used in Asian cuisines.
Contrarily, flat base wok burners are designed to work with woks that have a flat bottom.
The flat surface provides stability, ensuring the wok sits securely on the burner.
This style is versatile and can accommodate non-traditional cookware as well.
It’s a great choice for delicate cooking techniques or dishes that require consistent low-to-medium heat.
Your choice between a curved base and a flat base wok burner will depend on the type of wok you plan to use and the cooking techniques you commonly employ.
Both styles have their unique advantages and cater to different culinary needs.
Choosing the right commercial wok burner is about finding a piece of equipment that can handle high temperatures, multitask efficiently, and cater to your unique cooking styles.
Let’s explore the key factors that will help you choose a wok burner that’s more than just a kitchen appliance but a true ally in your culinary endeavours.
When it comes to the material of your commercial wok burner, it’s not just about aesthetics.
The material can influence the burner’s durability, heat distribution, and maintenance requirements.
Here are some common materials used in wok burners:
Each material has its own set of benefits and drawbacks.
Your choice will depend on your specific needs, such as the type of cooking you do, how often you use the burner, and your budget.
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A wok burner is a beast, but even beasts need the right environment to thrive.
It’s not just about the burner itself but also about how well it fits into your kitchen setup.
Also, consider the space available in your kitchen.
Make sure there’s enough room for the burner and for you to move around comfortably while cooking.
Also, consider how often you’ll need to move the burner.
If it needs to be portable, look for a lighter model.
To harness the full potential of a wok burner, the right fuel or power source is essential.
It’s not just about the heat, but also about compatibility with your kitchen setup and local regulations.
Each fuel or power source has its pros and cons.
Your choice will depend on your specific needs, the setup of your kitchen, and local regulations.
Whether you’re gently simmering a sauce or flash-frying a stir-fry, your wok burner should be able to deliver the right amount of heat.
Here’s a quick guide to help you understand what different BTU ratings mean for your cooking:
The right BTU for you will depend on your specific cooking needs.
The ignition system of your wok burner is like the spark that brings.
It’s about how quickly and safely you can get your burner up and running.
Here are the common types of ignition systems:
Whether you prefer the simplicity of manual ignition or the convenience of automatic ignition, your wok burner should be able to spark into action with ease.
Safety features are like the guardian angels of your commercial wok burner.
They ensure that your culinary adventures remain safe and accident-free. Here are some safety features to consider:
While a wok burner is a powerhouse in terms of performance, it should also be a gentle giant when it comes to safety.
Your chosen burner should not only meet your cooking needs but also prioritise your safety in the kitchen.
Ease of cleaning is like the cool-down routine after a workout with your commercial wok burner.
It’s about how easily you can get your burner back in shape for the next session. Here are some factors to consider:
A clean wok burner is a happy wok burner.
Your chosen burner should not only meet your cooking needs but also make the clean-up process as hassle-free as possible.
B+S Commercial Kitchens, an Australian family-owned business, began manufacturing commercial kitchen equipment in .
Recognising the impact of Asian cuisine within the Australian food service industry by the late s, they started to manufacture wok ranges to meet this demand.
They were the first Australian manufacturer to develop and manufacture a complete waterless wok range and have since added waterless steamers, stockpots, and HiPacs.
Two recommended models include the B+S Black Waterless HiPac Wok (Model No: CCF), touted as the most powerful Wok Cooker in Australia, and the B+S Single Hole Waterless Wok Burner (Model No: UFWWK-1), known for its space-saving design and maximised performance.
Both models are constructed with high-quality stainless steel and do not require water deck cooling, making them efficient and cost-effective.
Shop B+S commercial wok burners now.
CookTek, established in , is a leading innovator in induction warming, cooking, and heated delivery systems for commercial kitchens and restaurants.
It is a highly recommended brand for commercial wok burners in Australia due to its commitment to quality, durability, and innovation.
They offer a wide range of products, including the CookTek MWG Countertop Rotary-Dial Control Wok Cooker - 10 Amp and the CookTek MWG Countertop Rotary-Dial Control Wok Cooker - 15 Amp.
The MWG model features a durable stainless steel housing and an easy-to-clean glass-ceramic wok bowl. It comes with 20 power cook settings for precise cooking. Automatic pan detection quickly heats up when a pan is present.
The MWG model, on the other hand, also boasts a portable countertop design with stainless steel housing and a recessed glass ceramic wok bowl intended for commercial kitchens and restaurants. It has an automatic shut-off feature, an integral cooling fan, and a self-diagnosing microprocessor, allowing for a safe kitchen environment.
Both models are known for their power and speed for more precise cooking, easy-to-clean surfaces, and energy-efficient technology and are available in countertop models.
Shop Cooktek commercial wok burners now.
Luus Industries, a well-known manufacturer of commercial catering equipment, was established in Sunshine, Victoria, Australia.
Their commercial wok burners are a popular choice in Australia thanks to their sturdy build, high heat output, and precise temperature controls.
These features make them perfect for quick and efficient stir-frying, deep-frying, and sautéing, and a must-have in any restaurant kitchen.
Among their offerings, the Luus 1 Air-Blast Burner Fo San Wok Burner – WV-1A and the Luus Single Hole Compact Waterless Wok Burner – WZ-1C stand out.
The WV-1A is an air-blast burner known for its high heat output, while the WZ-1C is a compact waterless wok burner designed for smaller kitchens.
Both models are praised for their even heat distribution and excellent cooking results.
Shop Luus commercial wok burners now.
Cobra by Moffat, a brand known for its uncompromised performance and reliable commercial kitchen equipment, is a popular choice in Australia.
Their commercial wok burners are appreciated for their power, versatility, and robust construction. The Cobra series of wok burners are designed to meet the ever-changing demands of the restaurant business, making them a perfect fit for any commercial kitchen.
Two standout models from their range are the Cobra CW2H-CC - mm Gas Waterless Wok with 2 Chimney burners and the Cobra CW1H-D - 600mm Gas Waterless Wok with 1 Duckbill burner.
The CW2H-CC model is a waterless wok with two chimney burners, known for its compact design and high heat output.
The CW1H-D model is a waterless wok with a single duckbill burner, praised for its robust and long-lasting surface. Both models are designed to deliver excellent cooking results.
Shop Cobra commercial wok burners now.
Goldstein, an Australian stalwart in the commercial cooking equipment industry for over a century, is synonymous with quality and endurance.
Their commercial wok burners are a testament to their commitment to robust construction, energy efficiency, and adaptable burner configurations.
This makes them an indispensable asset for any commercial kitchen in Australia. The Goldstein CWA1 and the Goldstein CWA2 are two exceptional models that embody Goldstein’s ethos.
The CWA1 is a floor-mounted marvel with a 356mm diameter wok and a heavy-duty dual-ringed burner.
It boasts an air-cooled stainless steel cooking surface, a freshwater swivel tap, and flame failure protection.
The CWA2, a sibling of the CWA1, houses two 356mm diameter woks while maintaining the same impressive features.
Both models are designed to ensure culinary excellence.
Shop Goldstein commercial wok burners now.
Spending thousands of dollars on a commercial wok burner can put a strain on your budget and cash flow.
If you’d prefer not to invest a lot of money in a wok burner, a cheaper, pre-owned appliance might be the solution you’re looking for.
SilverChef’s range of ‘Certified Used’ commercial equipment is mostly ex-rental equipment sourced from businesses we know and trust.
The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.
Considering the effective, or useful, life of a wok burner is much longer, you can be sure our Certified Used commercial wok burners have plenty of life left in it.
You can either buy or finance the ‘Certified Used’ (and clearance) equipment on our website. (We’re one of the few financiers, if not the only one, in Australia that funds second-hand commercial kitchen equipment).
Read more about ‘Certified Used’ equipment.
Commercial wok burners, whether they’re powered by gas or electricity, operate by releasing fuel through a valve.
This fuel is then ignited, which heats up the wok. The design of these burners allows for high heat and even distribution, making them ideal for a variety of cooking methods.
The ignition process can be either automatic or manual. Some models even feature a water cooling system for added safety.
The cost of a commercial wok burner in Australia can vary greatly depending on the model and features.
Prices can range from around $1,850 for basic models to over $4,698 for high-end models with advanced features.
Some suppliers, like , offer a rent-to-buy option, with prices starting from $23.48 per week.
This can be a cost-effective solution for businesses looking to manage their cash flow. It’s always a good idea to compare prices and features from different suppliers to ensure you’re getting the best value for your money.
In a commercial kitchen setting, the choice between a commercial wok burner and a normal burner depends on the specific cooking requirements.
Commercial wok burners are designed for high heat output, making them ideal for quick and efficient stir-frying, a common requirement in many commercial kitchens.
On the other hand, normal burners provide a consistent and moderate flame output, suitable for regular cooking tasks such as boiling and simmering.
Therefore, in a commercial kitchen that frequently prepares dishes requiring high heat, like stir-fries or seared meats, a commercial wok burner would be a valuable addition.
A unit of heat energy. One BTU is the amount of heat required to raise the temperature of one pound of water by one degree Fahrenheit.
In Australian units, 1 BTU is approximately equal to 1.055 Kilojoules.
A type of ignition system that generates a spark when a button is pressed, igniting the gas.
A feature that regulates the burner’s temperature, preventing overheating and potential fire hazards.
A surface coating that prevents food from sticking and burning onto the burner, making it easier to clean.
A removable part of the burner that catches food drippings or excess oil, making cleaning easier.
A safety feature designed to prevent the wok from tipping over during use.
A type of burner known for its high heat output and fast heating times.
A type of burner that provides even heat distribution, ideal for slow cooking methods.
A type of burner that provides intense heat and is often used for searing or charring food.
A type of range designed for cooking wonton noodles, featuring a high BTU output and a large cooking area.
A type of range designed for boiling noodles, featuring multiple compartments for cooking different types of noodles simultaneously.
A type of range designed specifically for cooking rice noodles, featuring a high BTU output and a large cooking area.
We hope this guide has helped you better understand what you need to look for in a commercial wok burner and how to choose the right model for your needs. If you want to know more, you can always reach out to the SilverChef team.
Hospitality equipment can be expensive, and paying for it outright can put pressure on your business’s cash flow.
Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it generates for you.
Rent–Try–Buy® not only helps you maintain your cash flow, it gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.
You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.
If you decide to buy the equipment, we’ll give you back 75% of the net rent you paid in the first year and 25% of any rental payments thereafter — to put toward the purchase price.
Contact us to discuss your requirements of Industrial Burner Parts. Our experienced sales team can help you identify the options that best suit your needs.