—— PRODUCT HIGHLIGHTS
Floor induction wok cooker with sink | 8KW
Zero Fumes — Cleaner Air for Chefs
Gas burners fill kitchens with NO₂, CO, and benzene every service. This induction wok cooker has no flame and no combustion — just clean air.
Lower Kitchen Heat, Less Chef Fatigue
Gas loses 60% of energy as room heat. Induction puts 90% into the wok — kitchens stay cool, chefs stay sharp and hydrated.
Quiet Operation, Better Team Communication
No roaring gas jets. This induction wok station runs quietly — chefs hear each other clearly, protecting both hearing and teamwork.
Less Oil Smoke, Healthier Lungs
Flameless heat keeps oil below smoke point. Less airborne grease, fewer particulates — real daily protection for chef lungs.
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?
High-Heat Stir-Fried Dishes
Kung pao chicken, beef stir-fry, fried rice. 8kW hits wok-hei heat in seconds — all power goes to the wok, not the kitchen.
Deep-Fried & Oil-Based Foods
Spring rolls, crispy tofu, dumplings. Precise temp control holds oil steady — no overheating, less smoke, cleaner air.
Braised, Boiled & Soup Dishes
Braised pork, congee, hot-sour soup. Steady even heat, zero combustion — chefs work for hours in a cool, clean kitchen.
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 does this induction wok cooker improve kitchen air?
Gas burners release NO₂, CO, formaldehyde, and benzene while cooking, and leak methane even when off. This induction wok cooker uses electromagnetic heating with no combustion at all — no flame, no gas, no exhaust. Kitchen air stays clean from the first shift. Over months and years, that means significantly lower risk of chronic respiratory problems for every chef on the line.
Does induction actually make the kitchen cooler?
It does, and the reason is simple. Gas burners send roughly 60% of their energy into the surrounding air as waste heat. This 8kW induction wok cooker transfers 90% of its energy directly into the wok. The kitchen stays noticeably cooler. Chefs sweat less, stay hydrated longer, and keep their concentration through even the busiest dinner services. The difference is physical and immediate.
Is 8kW enough for real commercial wok cooking?
More than enough. Induction puts about 90% of energy into the pan; gas delivers roughly 50%. That makes 8kW of induction comparable to a much larger gas burner in actual cooking power. On 380V three-phase supply, output stays stable through peak demand. Chefs get full wok-hei searing heat — and because none of that energy heats the room, they work in far better conditions doing it.
What is the point of the built-in sink?
It lets chefs rinse the wok, wash ingredients, and clean hands right at the station — no walking away mid-service. That means better hygiene, less cross-contamination, and a workspace that stays free of grease buildup. Less residue also means less secondary smoke during cooking. It is a small design detail that makes a real difference to both food safety and daily chef comfort
Will switching to induction help keep kitchen staff longer?
It targets the four things chefs complain about most: bad air, extreme heat, constant noise, and oil smoke. Fix those, and job satisfaction goes up while sick days go down. Add in lower energy bills from 90% efficiency and cleaning that takes seconds instead of minutes, and the math works for the business too. Investing in better equipment is one of the most direct ways to keep good chefs.