—— PRODUCT HIGHLIGHTS
Floor Induction Double Wok Cooker With sink | 8KW*2
Gas Wok Kitchens Run at a Punishing 86dB
Flame roar, combustion blowers, and exhaust fans stack into 86dB — the same intensity as standing beside a busy highway.
Under 60dB Means Calmer Chefs, Fewer Errors
When chefs stop shouting over noise, orders get heard right the first time. Focus stays sharp through the full shift.
Silent Wok Cooking for Open Kitchen Dining
Guests watch live wok work without wall-shaking noise. Conversations and background music stay clear and undisturbed.
Full 16kW Power, Engineered Below 60dB
Low-RPM UL-certified fans, copper coils, and zero combustion — all three work together to keep sound below 60dB.
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?
High-Heat Wok Stir-Fries
Beef chow fun, kung pao chicken, dry-fried green beans — full 280°C wok hei searing with zero flame roar in any open kitchen.
Braised & Slow-Simmered Dishes
Red-braised pork, herbal soups, curry bases — dual burners hold a steady low simmer for hours without any gas pilot hum.
Deep-Fried & Oil-Based Preparations
Spring rolls, tempura, fried wontons — ±3°C oil hold with no exhaust fan surge, so the kitchen stays quiet mid-service.
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 loud is this induction wok cooker vs. a gas wok stove?
At full 8kW×2 output, it stays below 60dB — about the level of a normal conversation. Gas wok setups with flame, blower, and hood typically hit 80–86dB. Every 10dB drop cuts perceived loudness in half, so this cooker sounds roughly 4–6 times quieter than gas. That gap changes the entire kitchen soundscape, especially in open-kitchen layouts where cooking noise reaches diners directly.
Does lower noise actually make a kitchen team faster?
It does. Above 80dB, chefs shout over each other, mishear tickets, and burn through mental energy just to communicate. Below 60dB, normal voices carry clearly across the line. Orders land right the first time, coordination tightens, and fatigue builds more slowly over long shifts. Kitchens that switch from gas to quiet induction wok stations report fewer remakes and measurably faster plating.
Does this work well in open kitchens and hotel show kitchens?
This is where it makes the biggest difference. Open kitchens have no wall between the cooking line and guest tables — every decibel travels straight into the dining room. Gas stoves pushing 85dB+ drown out conversation and background music. Below 60dB, this induction wok lets guests enjoy watching live cooking while talking comfortably. The clean stainless-steel build fits show-kitchen aesthetics.
How does it stay under 60dB while delivering 16kW of power?
Three things eliminate noise at the source. First, induction creates no flame, so there is no combustion roar and no blower feeding it. Second, UL-certified cooling fans spin at low RPM with minimal air turbulence. Third, without combustion byproducts, the exhaust hood runs at a fraction of the speed a gas kitchen demands — and the hood is often the loudest single element in any commercial kitchen.
Will this help my restaurant meet local noise regulations?
Most urban zones cap daytime noise at 60dB and nighttime at 50dB. Gas wok kitchens have been measured at 86dB — well over both limits and enough to draw complaints, fines, or forced soundproofing costing ¥18,000+. This induction cooker sits comfortably within daytime limits and approaches nighttime thresholds with no added acoustic treatment. That matters most for late-night and hotel operations.