Description
The range features a SWG 16 (304) stainless steel reinforced worktop with precision cut-outs designed to accommodate two 425 mm diameter heavy-duty cast iron wok vessel rests and one 400 × 400 mm heavy-duty cast iron stock pot vessel rest. This configuration allows chefs to simultaneously perform intensive wok cooking and stock pot preparation, improving efficiency in busy kitchen operations.
Key Features
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Chinese cooking range with 2 wok burners and 1 stock pot burner
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Integrated GN section for ingredient or food holding
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SWG 18 (304) stainless steel body panels with air vents
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SWG 16 (304) stainless steel reinforced worktop
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Two 425 mm heavy-duty cast iron wok vessel rests
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One 400 × 400 heavy-duty cast iron stock pot vessel rest
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Three high-performance T-35 burners with individual pilots and controls
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Three SWG 20 stainless steel removable spillage trays with strip handles
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Fully welded 35 × 35 × 35 stainless steel angular framework
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½ inch diameter common gas manifold provided on both sides
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Stainless steel legs with adjustable bullet feet for stability
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Designed for Chinese restaurants, hotels, and commercial kitchens
