—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Large Wok Cooker | 15KW
Flat Surface, One-Wipe Cleanup
The SS304 stainless steel body has no grates, no nozzles, no crevices. After service, one pass with a damp cloth is all it takes to remove grease and food spills from this induction wok range.
Spills Never Burn On
Electromagnetic heating only targets the wok. The surrounding cooktop stays cool, so splashed oil and sauce sit on the surface without scorching — no scraping, no soaking, no chemical degreasers needed.
Zero Parts to Disassemble
Gas wok burners require removing heavy grates and unclogging jet nozzles nightly. This low-maintenance induction wok stove has no detachable components, cutting routine cleaning time by over 70%.
Always Health-Inspection Ready
A residue-free, grease-free stainless steel cooking station means fewer sanitation flags. Less post-shift scrubbing also lowers cleaning labor costs and keeps your commercial kitchen audit-ready daily.
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?
Stir-Fried Dishes
Beef chow fun, kung pao chicken, egg fried rice, and char kway teow all reach authentic wok hei at 15kW. The rapid, even heat across the 700mm wok delivers consistent searing and smoky flavor in high-volume service.
Braised & Stewed Foods
Braised pork belly, Japanese curry, red-cooked beef, and hot-pot broth benefit from precise, steady temperature control. The 40L capacity handles large-batch simmering for banquet prep or all-day service without hot spots.
Deep-Fried Items
Spring rolls, fried chicken wings, tempura, and crispy wontons fry evenly thanks to stable oil temperature across the full wok surface. The 15kW output recovers heat fast between batches, keeping throughput high during peak hours.
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 InquiryIs a commercial induction wok cooker easier to clean than a gas wok burner?
Much easier. Gas units have grates, nozzles, and drip trays that must be taken apart and degreased after each shift. This induction wok cooker has a seamless SS304 stainless steel surface — no removable parts, no carbon buildup. Only the wok heats up, so spills never scorch on. Most kitchens report cutting cooktop cleaning time by over 70%.
Why doesn't food burn onto the surface of this induction wok range?
The electromagnetic coil heats the wok directly, not the cooktop around it. The surrounding stainless steel stays cool enough that splashed sauces and oil simply sit on the surface instead of carbonizing. After cooking, a damp cloth removes everything — no scraping tools or harsh cleaners required.
How do I clean this 15kW induction wok cooker after a busy shift?
Yes. The German IGBT module includes anti-low-voltage, anti-high-voltage, anti-overheating, and anti-dry-heating protections. If incoming three-phase current drifts outside the rated range, the system scales back or pauses automatically. These safeguards make the commercial wok burner reliable on developing-market grids as well as modern infrastructure.
Can this easy-to-clean induction wok stove help pass health inspections??
Yes. Inspectors flag grease traps and carbon buildup in hard-to-reach spots — exactly the problems gas wok burner grates create. This unit's flat, seamless design eliminates hidden residue zones. The cooking station stays visibly cleaner between deep cleans, making sanitation audits far more straightforward.
Will switching to an induction wok station reduce my kitchen cleaning costs?
Directly. Gas wok ranges demand 20–30 minutes of post-shift scrubbing per unit — grate soaking, carbon removal, nozzle clearing. This low-maintenance induction wok cooker wipes clean in under two minutes. Over a month, the saved labor hours and reduced cleaning chemical use add up to meaningful cost savings across your operation.