—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Chinese Double Wok Cooker | 20KW*2
Oil Hits Smoke Point in 30 Seconds
The 20KW induction wok cooker heats oil to smoke point in 30–45 seconds. A gas jet burner takes 60–90 seconds. Electromagnetic energy enters the steel wok directly — no flame, no air gap, no waiting.
Full Power in 3 Seconds, No Pre-Heat
Turn the dial and cook. This floor-standing induction wok station skips the 30-minute gas warm-up entirely because the wok itself becomes the heat source the moment the magnetic field activates.
Instant Heat Recovery Mid-Stir-Fry
Cold ingredients drop the oil temperature fast. The dual 20KW induction burners sense the change in milliseconds and push heat back to searing level almost instantly — wok hei stays locked in, not lost.
Two Woks, Twice the Output
Two independent heavy-duty induction wok burners run at the same time on one unit. During peak service, that means more dishes out, shorter wait times, and higher table turnover without extra staff.
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?
High-Heat Stir-Fries
Beef, shrimp, chicken, and sliced pork all demand oil at smoke point before they touch the pan. The 20KW rapid-heating induction wok holds that temperature even mid-toss, producing real wok hei that gas struggles to sustain.
Quick-Fried Vegetables
Bok choy, broccoli, snap peas, and bean sprouts need fast, fierce heat to stay crisp. Instant heat recovery from the induction burner stops them from steaming and delivers a clean, even char every time.
Deep-Fried & Pan-Fried Dishes
Spring rolls, dumplings, and tofu come out evenly golden because the double induction wok range keeps oil temperature stable — no greasy spots caused by slow thermal recovery on conventional gas equipment.
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 InquiryHow much faster does a 20KW induction wok heat oil than a gas burner?
About twice as fast. In lab tests, this commercial induction wok cooker reached 200 °C oil temperature in 30–45 seconds. A high-pressure gas jet burner needed 60–90 seconds. The reason is simple: induction generates heat inside the steel wok directly, while gas must heat the air and grate first. With 95% energy efficiency versus roughly 40% for gas, more power reaches the pan and less escapes into the kitchen.
Does this floor-standing double induction wok need pre-heating before service?
No. Gas wok ranges usually run 20–30 minutes before the first order to soak heat into the cast iron. This 20KW induction wok station delivers full power within 3 seconds of start-up because the electromagnetic field heats the wok body itself — not the surrounding metal. No warm-up fuel cost, no wasted time, and a cooler kitchen until service actually begins.
Can the induction wok hold temperature when cold ingredients are added?
Yes. In testing, boiling water returned to a rolling boil 18 seconds after 2 kg of frozen vegetables were added — versus 45 seconds on gas. The built-in sensor detects the temperature drop in milliseconds and ramps power instantly. This rapid heat recovery keeps food searing instead of steaming, which is critical for texture and wok hei in every stir-fry dish.
Will a 20KW double induction wok station help increase restaurant revenue?
Directly. Faster heating and instant recovery cut average dish time measurably. Two independent 20KW burners work simultaneously, pushing more plates out during peak hours without adding headcount. Shorter cook times raise table turnover and total covers per service. Operators also report 30–50% lower energy costs after switching from gas, improving profit on every plate.
What power supply does this 20KW double induction wok cooker require?
It runs on 380V three-phase power — the standard commercial supply in most restaurant buildings. Each wok burner is rated at 20KW. The unit measures L2000 × W1100 × H800+400 mm and fits a standard commercial wok line. Have an electrician confirm your panel supports the combined load before installation.