—— PRODUCT HIGHLIGHTS
Floor Induction Wok Cooker With Sink | 12KW
8 Digital Power Levels Replace Gas Guesswork
Each power level delivers a fixed wattage shown on the LED panel — no more estimating flame size. Heat stays identical every time you select a number.
One Cooker Covers All Chinese Heat Techniques
Level 8 sears stir-fry at full 12KW. Level 6 holds oil at smoke point. Level 3 keeps a gentle braise. Switch between them in a single tap.
Same Setting, Same Taste, Every Location
When your recipe says "Level 7 for 90 seconds," every unit in every branch delivers the same heat — turning recipes into reliable, enforceable SOPs.
New Staff Learn the Panel in One Shift
The touch panel shows one number on a bright LED screen. Tap up or down, see the change instantly. No flame-reading skill needed to start cooking.
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
Beef stir-fry, kung pao chicken, dry-fried beans — Level 8 pushes full 12KW past 450 °C, searing fast enough to develop real wok hei flavor.
Oil-Controlled Fried Dishes
Pan-fried dumplings, spring rolls, salt-pepper tofu — Level 5–6 holds oil temperature steady with no fluctuation, producing an even golden crust.
Low-Heat Braised & Simmered Dishes
Red-braised pork, herbal soup, Cantonese congee — Level 2–3 provides gentle, constant low heat for hours without scorching or uneven hot spots.
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 do 8 digital power levels replace gas flame control?
Each level locks a fixed wattage — Level 1 sits at roughly 1.5KW, Level 8 at full 12KW. Gas valves shift with supply pressure and regulator wear, so "medium heat" is never truly the same twice. On this cooker, choosing Level 5 today and Level 5 next month gives identical output. The LED screen confirms your setting the moment you tap it, removing all ambiguity from heat management.
Can this induction wok cooker produce real wok hei?
It can. At Level 8 the full 12KW heats an iron wok past 450 °C in about two minutes — well above the temperature where Maillard browning and oil vaporization create that smoky, charred flavor. Because induction runs at 90–95% efficiency versus roughly 30–35% for gas, almost all energy goes into the wok itself rather than the air around it, so high temperature holds steady even during fast tossing.
How does this help chain restaurants keep dishes consistent?
The answer is simple: same number, same heat, everywhere. If your corporate recipe reads "Level 7, 2 minutes," every unit in every city follows that instruction with no drift from chef habit, gas pressure, or equipment age. Headquarters writes one digital SOP, and every branch executes it exactly — which is how franchise brands protect dish quality at scale.
Is the touch panel easy for inexperienced staff?
Very. The screen shows a single number from 1 to 8. Tap to raise or lower it; the LED updates immediately. There are no sub-menus or hidden modes. Most new hires operate the panel confidently within one shift — a sharp contrast to the weeks of practice needed to judge gas flame color and height by eye. For chains with frequent staff turnover, that speed matters.
Does the built-in sink affect heat control performance?
No. The sink sits in its own section of the L1800×W1100mm body, physically separated from the induction coil and control board. Water flow does not touch or interfere with the electromagnetic heating circuit, so power output and temperature accuracy stay unaffected. The layout simply gives the chef a rinse point within arm's reach — useful during service without ever leaving the station.