—— PRODUCT HIGHLIGHTS
Countertop Induction Built-in Wok Cooker | 5KW
Concave Bowl Catches All Oil Splatter
Oil pops and food bits fall into the curved basin, not across your counter. One zone to clean, every time.
Flush Built-In Removes Hidden Grease Gaps
The unit sits level with the countertop. No rim, no seam, no place for grease to hide between cleanings.
Quick Wipe-Down Between Every Order
Smooth glass-ceramic cleans in seconds. Kitchens with fast table turns get back to cooking without delay.
Surface Stays Easy to Clean for Years
The concave glass resists impact and staining shift after shift. Cleanup stays effortless across the unit's full lifespan.
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, mixed vegetables. The curved basin seats the wok, heats evenly, and traps all oil pops.
Deep-Fried & Pan-Seared Items
Spring rolls, dumplings, crispy tofu. Grease pops stay inside the recessed bowl, so the counter around it stays clean.
Braised & Sauce-Heavy Dishes
Braised pork belly, curry, hot-pot stock. No edge seam lets sauce overflow seep under the unit — one wipe clears it all.
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 the concave bowl help with cleaning compared to a flat cooktop?
On a flat surface, oil and debris scatter across the counter and into seams. The AT-CTBIW-005's curved glass-ceramic bowl directs everything inward. All residue collects in one small basin. Staff clean that single area rather than chasing splatter across a full station, which noticeably shortens reset time between orders during busy service.
What does "zero-dead-zone" cleaning mean in practice?
It means there are no hidden gaps or seams where grease builds up unnoticed. The unit mounts flush into the countertop with no raised rim or perimeter joint. The entire concave surface is open and reachable with a standard cloth. Nothing is tucked away, so every wipe covers the full cooking area — useful when health inspectors check your station.
Is this unit practical for high-turnover restaurant kitchens?
Yes. The glass-ceramic bowl does not absorb oil, odors, or stains, so it wipes clean in seconds even after heavy stir-fry or deep-fry rounds. Because all residue stays inside the bowl and there are no edge gaps to scrub, staff reset the station quickly. That speed matters in restaurants, hotel kitchens, and canteens where orders run back to back.
Will the flush-mount installation damage my countertop over time?
No. The cooker fits a standard 400×400 mm cutout and sits level without pushing against the surrounding surface. The seamless fit actually helps the counter last longer by blocking grease and moisture from entering any joint. The glass-ceramic bowl will not transfer stains or wear marks to adjacent materials, even after years of daily use.
Does heavy wok use wear down the easy-clean surface over time?
The concave shape spreads impact across the full bowl and into the steel frame instead of focusing it on one spot. That structure prevents cracks and roughness from forming. The glass stays smooth and non-porous, so grease and sauce wipe off just as quickly after years of service as they do on the first day. Cleaning effort does not increase.