—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Chinese Double Wok Cooker | 12KW*2
Meets Public Procurement Standards
This floor-standing commercial induction wok range holds CE certifications — giving institutional buyers a compliance-ready unit with full tender documentation for government and public-sector bids.
Flameless Safety for Public Facilities
With no open flame or gas supply required, this electromagnetic wok cooker meets fire safety and emission codes enforced in school canteens, hospital kitchens, and military foodservice operations.
Dual 12kW Wok Stations for Bulk Cooking
Two independent 600mm induction burners deliver 12kW each on a 380V three-phase supply, allowing staff to stir-fry or braise large batches simultaneously during peak institutional meal service.
Full Bid-Support Document Package
We supply certified test reports, spec sheets, compliance certificates, and awarded project case studies — everything procurement officers need to complete an institutional kitchen equipment tender.
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
Shredded pork with peppers, kung pao chicken, and sautéed mixed vegetables all require intense, fast heat. The dual 12kW induction wok delivers that consistently — ideal for high-turnover school and canteen menus.
Braised & Stewed Meals
Braised pork belly, beef stew, and soy-glazed tofu need steady, even temperatures over time. Precise electromagnetic heat control on this double wok station keeps large-batch results uniform across every serving.
Quick-Cooked Staples
Egg fried rice, tomato scrambled eggs, and seasonal greens are everyday institutional staples. The flameless rapid-heat design handles these high-volume items safely and efficiently shift after shift.
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 InquiryDoes this commercial induction wok cooker qualify for government procurement bids?
Yes. The AT-FLWD600II-012 carries CE certifications widely accepted in public-sector purchasing. We provide a complete bid-ready package — third-party test reports, compliance certificates, and detailed technical spec sheets — formatted for institutional tender submissions across school districts, hospitals, and government agencies.
Why is an induction wok range safer than gas for school and hospital kitchens?
It uses electromagnetic heating — no open flame, no gas line, no combustion exhaust. That eliminates fire and gas-leak risks by design, directly satisfying the strict fire codes and indoor air quality standards required in institutional buildings. The stainless-steel surface also stays cooler, reducing burn hazards for canteen staff.
Can this dual-burner induction wok handle large-scale institutional meal prep?
Yes. Two independent 12kW burners with 600mm wok zones run on stable 380V three-phase power, supporting simultaneous large-batch stir-frying or braising. Energy efficiency above 90% and rapid heat-up times make it well suited for school cafeterias, hospital meal programs, and military dining facilities serving hundreds per shift.
What certifications and documents come with this unit for tender submissions?
We provide CE certificates, independent lab test reports, and a full technical specification sheet covering power, dimensions (L1600×W900×H800+400mm), and materials. We also supply reference case studies from awarded public kitchen upgrade projects for inclusion in your bid.
How does an induction wok cooker cut operating costs for public institutions?
Induction delivers over 90% energy efficiency versus 50–55% for gas burners — a significant utility saving on fixed budgets. It also removes the need for gas piping, lowers ventilation costs, and reduces fire-system maintenance. Over a standard five-year cycle, total cost of ownership runs well below gas-fired alternatives.