—— PRODUCT HIGHLIGHTS
Floor Induction Double Wok Cooker With sink | 18KW*2
Turn Fire Control Into Digital Parameters
This 18 kW×2 commercial induction wok cooker lets HQ set exact power levels and cook times that every franchise location follows identically.
Same Recipe Card, Same Taste, Every Store
Both burners run HQ-programmed settings simultaneously, so this floor-standing double wok range delivers uniform dish quality chainwide.
Less Reliance on Expensive Senior Chefs
Digital heat settings do what veteran instinct used to — junior staff on this induction wok stove with sink match expert-level results.
Train New Wok Cooks in Days, Not Weeks
Set power, start timer, follow the card. The integrated sink workstation makes the full cook-clean cycle easy to learn fast.
Basic Specification
Product Name
Product Model
Power(Kw)
Voltage(V)
Product Size
Product Material
Hs Code
AT-FLWK08II-008
8kw*2
380V/3Phase
L1600*W1000*H800+400mm
SS304 Stainless Steel
8419810000
8KW Electric Requirement (One Burner,One Wire)-(8L)-Glass:300mm
- Rated at: 12.2A
- Voltage: 380V (Three-phase)
- Wire: 2.5mm² Copper Cable
- Breaker: 16A RCD (Residual Current Device)
AT-FLWK17II-012
12kw*2
380V/3Phase
L1800*W1100*H800+400mm
SS304 Stainless Steel
8419810000
12KW Electric Requirement (One Burner,One Wire)-(17L)-Glass:400mm
- Rated at: 18.2A
- Voltage: 380V (Three-phase)
- Wire: 4mm² Copper Cable
- Breaker: 25A RCD (Residual Current Device)
AT-FLWK17II-015
15kw*2
380V/3Phase
L1800*W1100*H800+400mm
SS304 Stainless Steel
8419810000
15KW Electric Requirement (One Burner,One Wire)-(17L)-Glass:400mm
- Rated at: 22.8A
- Voltage: 380V (Three-phase)
- Wire: 6mm² Copper Cable
- Breaker: 32A RCD (Residual Current Device)
AT-FLWK29II-018
18kw*2
380V/3Phase
L2000*W1200*H800+400mm
SS304 Stainless Steel
8419810000
18KW Electric Requirement (One Burner,One Wire)-(29L)-Glass:500mm
- Rated at: 27.4A
- Voltage: 380V (Three-phase)
- Wire: 6mm² Copper Cable
- Breaker: 40A RCD (Residual Current Device)
AT-FLWK29II-020
20kw*2
380V/3Phase
L2000*W1200*H800+400mm
SS304 Stainless Steel
8419810000
20KW Electric Requirement (One Burner,One Wire)-(29L)-Glass:500mm
- Rated at: 30.4A
- Voltage: 380V (Three-phase)
- Wire: 10mm² Copper Cable
- Breaker: 40A 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, pepper beef, egg fried rice. HQ sets the exact power level and seconds — every store gets the same wok hei, every time.
Braised & Sauce-Based Dishes
Mapo tofu, braised pork, soy-sauce noodles. Steady mid-range digital heat keeps sauce thickness and seasoning absorption consistent across all branches.
Deep-Fried & Pan-Fried Items
Spring rolls, dumplings, crispy chicken. Induction responds instantly, holding oil temperature steady so every batch comes out the same.
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 a digital induction wok cooker help standardize dishes across chain locations?
Each burner offers precise power levels — not a variable gas flame. HQ tests a dish, records the setting and time, then sends that recipe to every store. Induction heats the wok at a consistent rate no matter the city or climate, so the same setting gives the same result everywhere. The biggest inconsistency factor in wok cooking — subjective fire control — is replaced by a number anyone can follow.
Can this induction wok range lower kitchen labor costs for chain brands?
It can. Experienced wok chefs are expensive because they spent years mastering heat. This freestanding electromagnetic cooktop puts that skill into selectable power levels and timed steps. A newer cook follows the recipe card and produces the same dish. The dual 18 kW burners still deliver the intense heat stir-frying demands — the equipment provides the power, the recipe provides the knowledge
How much faster can new employees be trained on this equipment?
Learning to "feel" a gas flame takes weeks of hands-on mentoring. With this double-burner induction wok cooker, training becomes a clear sequence: pick the dish, confirm the power level, start the timer, plate the food. The built-in sink at the 2000 mm workstation folds cleaning into the same workflow. Most chain operators report cutting wok-station onboarding down to three to five days.
What role does the built-in sink play in maintaining recipe consistency?
Leftover oil or sauce in a wok between dishes causes small flavor shifts that add up across hundreds of stores. The integrated water basin sits between both burners so every cook rinses the wok in the same step, at the same point in the workflow, without leaving the station. It removes a hidden variable and keeps dish quality uniform from the first order to the last.
Is 18 kW × 2 powerful enough for peak-hour service in a chain kitchen?
Each 18 kW induction burner puts out roughly 61,000 BTU of heat — well within heavy-duty commercial wok range territory. Two dishes cook at once under separate digital controls, doubling the output of a single-burner setup. Induction also recovers temperature almost instantly between loads, so programmed cook times hold accurate even during a sustained dinner rush.