Commercial Double-Head High-Power Induction Wok Range – 380 V

Description

The Commercial Double-Head High-Power Induction Wok Range provides two high-output cooking stations for restaurants, catering facilities and production kitchens that regularly prepare stir-fries, sauces, soups and other wok-based dishes. Its side-by-side configuration allows two batches or recipes to be cooked simultaneously, improving workflow during demanding service periods. Each cooking position incorporates a concave induction surface designed to support a suitably shaped magnetic wok. The concave profile increases contact between the cookware and the induction zone, helping concentrate heat across the lower portion of the wok where most high-temperature stir-frying takes place. Induction technology generates heat directly within compatible cookware through an electromagnetic field. This provides fast response when the power setting is changed and eliminates the need for an open gas flame. Because the cookware becomes the active heating element, less heat is transferred from a conventional exposed burner into the surrounding workspace. The two cooking stations are intended to be operated independently, allowing chefs to use different heat settings for separate dishes. One wok can be used for high-temperature stir-frying while the second is used for simmering, boiling or preparing another order. The precise controller type and number of available power levels depend on the selected production configuration and should be confirmed before ordering. The equipment requires magnetic cookware. Carbon-steel and cast-iron woks are generally suitable, while magnetic stainless-steel cookware may also be used when its shape matches the concave cooking surface. Aluminium, copper, glass and non-magnetic stainless-steel cookware will not operate unless they incorporate a compatible magnetic induction base. The published electrical information identifies a 380 V input and an approximate power range of 8–15 kW. However, the available information does not clearly state whether this figure applies to each cooking zone or to the entire appliance. The final rated output per zone, total connected load, electrical frequency and phase arrangement must therefore be confirmed in the approved supply specification. Due to its commercial power requirement, this cooker will normally require a dedicated hard-wired electrical connection rather than a domestic plug. Installation should be performed by a qualified electrician using correctly sized cables, circuit protection, earthing and an accessible isolation switch. A three-phase supply is commonly required for equipment in this power category, but the final phase arrangement must be verified. The floor-standing cabinet is constructed primarily from stainless steel, providing a durable exterior suited to repeated use in busy commercial kitchens. Smooth external surfaces assist with routine cleaning, while the integrated structure supports the cooking stations at a practical working height. Depending on the selected configuration, the range may be equipped with a raised backsplash, water faucet, pot-filling outlet or drainage components. These features should not be assumed to be included unless they are recorded in the final order specification. Although induction cooking does not produce an open flame, the equipment must still be installed beneath suitable commercial extraction when used for frying or high-temperature wok cooking. Extraction removes steam, grease, cooking vapours and smoke generated by the food itself. Adequate clearance must also be maintained around the equipment’s cooling openings. Commercial induction components generate internal heat and rely on unobstructed ventilation to protect the electronics. Air inlets and outlets must not be blocked by walls, containers, cloths or accumulated grease. The cooking surface should be protected against heavy impacts, sudden shock and abrasive cleaning tools. Before cleaning, the appliance must be isolated from the electrical supply and allowed to cool. The concave surfaces and stainless-steel cabinet can then be wiped using appropriate non-abrasive cleaning materials without allowing water to enter the controls or ventilation openings. This double-head induction wok range is a practical option for kitchens seeking fast heat response, two-station productivity and flame-free commercial cooking within a durable, floor-standing unit. Specification Details Product Type Commercial high-power induction wok range Reference Model KC-63278 Installation Format Floor-standing Cooking Configuration Double-head concave wok configuration Number of Cooking Zones 2 Primary Cooking Functions Stir-frying, boiling, simmering, braising and sauce preparation Heating Method Electromagnetic induction Power Source Electric Input Voltage 380 V Electrical Phase Commercial three-phase supply is normally expected; final arrangement must be confirmed Published Power Range 8–15 kW Total Connected Load Must be confirmed before electrical installation Zone Operation Independently operated cooking stations Control Type Configuration-dependent; final controller design must be confirmed Power Adjustment Adjustable commercial power control; number of levels not specified Cookware Format Concave wok matched to the cooking-surface profile Compatible Cookware Magnetic carbon steel, cast iron and compatible magnetic stainless steel Incompatible Cookware Standard aluminium, copper, glass and non-magnetic stainless steel Main Construction Stainless steel Cooking-Surface Type Concave heat-resistant induction surface