—— PRODUCT HIGHLIGHTS
Countertop Induction Flat and Wok Cooker | 3.5KW*2
Flat + Wok in One Compact Body
One 800mm unit holds a flat induction surface and a concave wok burner — cook Western and Asian dishes side by side without needing two machines.
3.5kW per Zone, Fully Independent
Each burner has its own 3.5kW power module. Run both at full heat at the same time — the wok side never steals power from the flat side.
SS304 Steel, Built for Daily Service
The stainless steel body handles grease, heat, and impact. At 800×470×300mm, it sits on countertops, drops into hot-pot tables, or rolls on carts.
220V Single-Phase, Ready Anywhere
Standard 220V power means no wiring upgrades. Plug it in at hotels, food courts, or cloud kitchens across Asia, Europe, or the Middle East.
Basic Specification
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How To Operate This Machine
Step 1
Place your commercial induction cooker in position and connect the power cable based on the required voltage. Make sure all wiring is done correctly before turning on the unit.
Step 2
Once powered on, place your induction cookware on the commercial induction cooker, prepare your ingredients, and get ready to start cooking.
Step 3
Turn the knob from 0 to your desired setting to begin cooking. During the cooking process, simply adjust the knob between levels 1 to 8 to control the heat output to your needs.
Step 4
Once cooking complete,then turn the knob back to 0 to power off the unit. Wipe down and clean the surface of your commercial induction cooker to keep it in top condition.
6-Step Quality Checking of this Machine | Every Unit
Every testing machine shown below is physically present in our factory — no fabrication.
PERFORMANCE
Dust-free PCB assembly
- Every board built in a sealed cleanroom, no dust or grease particles get trapped under components — eliminates 40% short-circuit failures compare to competitors.
Electric Heating Constant Temperature Drying Oven
- Bakes out all moisture from PCBs before soldering — boards that skip this step blister and crack under high-power heat within months.
Electric Heating Constant Temperature Incubator
- Every board is heat-aged for hours to force weak solder joints to fail in our lab, not in your kitchen after installation.
Constant Temperature and Humidity Test Chamber
- Simulates years of steam and humidity from a real commercial kitchen to verify no board corrosion or short circuits develop over time.
Salt Spray Test Chamber
- Tests every metal part and connector against aggressive corrosive vapor — the same oils, acids, and moisture your cooker faces daily in a commercial kitchen environment.
Thermal Shock Test Chamber
- Mimics the hundreds of rapid heat-up / cool-down cycles your cooker endures every single day, cracking any weak solder joint before it ever ships.
What Food Can You Cook With It?
Western Pan Dishes
Steaks, salmon, omelets, and cream sauces cook evenly on the flat zone — steady heat with no hot spots makes searing and simmering easy to control.
Chinese Wok Stir-Fry
Fried rice, Kung Pao chicken, and flash-fried greens get real wok hei on the concave burner — the curved coil grips the wok and pushes heat where it counts.
Hot Pot & Broth
Sichuan broth, shabu-shabu, or tom yum stays at a calm, steady simmer on either zone — the 8-level knob holds low heat without scorching the base.
FAQs
Frequently Asked Questions
Most People Curious
We've gathered the most common questions buyers ask before placing their first order — browse through and find the answers that matter most to you.
Submit Your InquiryCan both zones hit full 3.5kW at the same time?
Yes. Each zone has its own power module — no shared circuit. When the wok burner runs at maximum, the flat side keeps its full 3.5kW output. Combined draw is 7kW on a single 220V line.
Why not just put a wok on a flat induction surface?
A flat surface only touches the very bottom of a round-bottom wok, so most of the wok sits cold. The concave coil follows the wok's curve, adding up to 40% more heating contact. That extra area is what creates the fast, intense heat behind real wok hei.
Can I recess this unit into a hot-pot table?
Yes. The 800×470×300mm body drops into a standard cutout. Many restaurants use it as a built-in dual-zone cooktop for hot-pot tables, buffet islands, and live-cooking stations.
Why carry one combo unit instead of separate flat and wok cookers?
One SKU means less warehouse space, lower freight cost, and a wider customer reach — Western kitchens buy it for the flat zone, Asian kitchens buy it for the wok zone. It simplifies purchasing for multi-cuisine operators and lifts average order value for distributors.
What pans and woks fit each zone?
Flat zone: any induction-ready flat-bottom pot or pan with a 12–30 cm base — stockpots, skillets, sauté pans. Wok zone: round-bottom carbon steel or stainless steel woks, 34–40 cm diameter, the standard size in commercial Chinese kitchens.