—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Chinese Double Wok Cooker | 15KW*2
1.5mm Food-Grade 304 Stainless Steel
The entire body is built from 1.5mm thick 304 stainless steel — a food-grade alloy with 18% chromium that naturally resists rust, acid erosion, and oil staining. No coating needed. No paint to chip. Just bare metal that holds up in real commercial kitchens, day after day.
30% Thicker Than Budget Wok Cookers
Most low-cost commercial induction wok ranges use 1.0mm panels that dent and flex within a year. This unit uses 1.5mm steel throughout — 30% thicker — giving the frame real impact resistance against heavy cast iron woks, metal tools, and the daily chaos of a busy kitchen line.
Engineered for a 8–10 Year Lifespan
This is not disposable equipment. Salt-spray tested under ASTM B117 standards, the 304 stainless steel body is made to run 18 hours a day for 8 to 10 years without rusting, warping, or losing structural integrity.
No Rust. No Peeling. No Warping
Painted steel flakes. Aluminum bends. Both fail fast under commercial kitchen heat and humidity. This heavy-duty induction wok range uses bare 304 stainless steel — no surface finish to degrade — so the body stays clean, flat, and corrosion-free across its full service life.
Basic Specification
Product Name
Product Model
Power(Kw)
Voltage(V)
Product Size
Product Material
Hs Code
AT-FLWD500II-010
10kw*2
380V/3Phase
L1500*750*H800+400mm
SS304 Stainless Steel
8419810000
10KW Electric Requirement (One Burner,One Wire)-(18L)-Pot:500mm
- Rated at: 15.2A
- Voltage: 380V (Three-phase)
- Wire: 2.5mm² Copper Cable
- Breaker: 20A RCD (Residual Current Device)
AT-FLWD800II-020
20kw*2
380V/3Phase
L2000*W1100*H800+400mm
SS304 Stainless Steel
8419810000
20KW Electric Requirement (One Burner,One Wire)-(60L)-Pot:800mm
- Rated at: 30.4A
- Voltage: 380V (Three-phase)
- Wire: 10mm² Copper Cable
- Breaker: 40A RCD (Residual Current Device)
AT-FLWD900II-025
25kw*2
380V/3Phase
L2200*W1200*H800+400mm
SS304 Stainless Steel
8419810000
25KW Electric Requirement (One Burner,One Wire)-(80L)-Pot:900mm
- Rated at: 38.0A
- Voltage: 380V (Three-phase)
- Wire: 10mm² Copper Cable
- Breaker: 50A RCD (Residual Current Device)
AT-FLWD1000II-030
30kw*2
380V/3Phase
L2400*W1300*H800+400mm
SS304 Stainless Steel
8419810000
30KW Electric Requirement (One Burner,One Wire)-(105L)-Pot:1000mm
- Rated at: 45.6A
- Voltage: 380V (Three-phase)
- Wire: 16mm² Copper Cable
- Breaker: 63A RCD (Residual Current Device)
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
Kung pao chicken, beef chow fun, egg fried rice — all require aggressive wok tossing that rattles the whole unit. The 1.5mm 304 stainless steel frame absorbs that repeated impact without loosening joints or weakening the structure over years of daily use.
Braised & Slow-Cooked Foods
Braised pork belly, curries, and bone broth sit for hours alongside soy sauce and vinegar steam. The corrosion-resistant stainless steel body handles prolonged acid and salt exposure without pitting, staining, or breaking down over time.
Deep-Fried Items
Spring rolls, wontons, and battered seafood throw constant oil splatter and steam at the housing. The rust-proof 304 steel exterior won’t corrode or discolor from oil contact — it stays clean and solid through thousands of frying sessions.
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 InquiryWhy is 304 stainless steel better than painted steel for a commercial wok cooker?
Painted steel depends on a thin coating that chips from hot oil, utensil impact, and daily scrubbing. Once exposed, bare metal rusts within weeks. 304 stainless steel needs no coating — its chromium content forms a self-repairing oxide layer that blocks moisture, acid, and salt at the molecular level. It simply does not rust under normal commercial kitchen conditions.
Does the 1.5mm thickness actually matter for a commercial induction wok range?
Yes. Budget models use 1.0mm panels that dent from wok impacts and flex under thermal stress, loosening internal parts within a year. The 1.5mm body on this double wok cooker is 30% thicker, providing stronger impact absorption and long-term structural rigidity across years of 12–18 hour daily use.
How many years will this stainless steel wok cooker last in a busy restaurant?
The 304 stainless steel body is salt-spray tested and built for 5 to 8 years of commercial service at 12–18 hours per day. It resists the three main equipment killers — moisture rust, acid corrosion from cooking byproducts, and physical impact from heavy cookware and tools.
Can this unit handle daily contact with soy sauce, vinegar, and salt?
Absolutely. 304 stainless steel contains 18% chromium, which forms an invisible oxide barrier that blocks acid and salt penetration. Unlike aluminum that pits or carbon steel that rusts, this heavy-duty wok cooker body stays unaffected by soy sauce, vinegar, fish sauce, or any standard kitchen chemical.
Is a 304 stainless steel wok cooker worth the higher upfront cost?
Over 5 years, one 304 stainless steel unit replaces two to three budget painted steel cookers that rust out in 1–2 years each. Factor in avoided replacement costs, installation downtime, and lower maintenance, and the total cost of ownership is significantly less. It is a buy-once investment for serious commercial kitchens.