Asian Restaurant Equipment

24 products

Wok cooking runs hotter and faster than almost any other kitchen, and the equipment has to keep up. This range brings together commercial wok burners, stock pot burners, rice cookers, steamers, noodle cookers, fryers, vegetable prep machines, under bench fridges and exhaust canopies, from Goldstein, Electrolux Professional, Fagor, Benchstar, Apuro, Gasmax, Hallde, Polar, Anvil and Simcohood.

An Asian restaurant starter kit

The wok line. Gas wok burners are the heart of most Chinese and Thai kitchens: count one wok hole for each cook on your busiest night, and add a stock pot burner for broths and stocks. Induction woks suit sites without gas or with a tight limit on heat; see induction cooktops.

Rice, steam and noodles. A commercial rice cooker sized for the day's service, a steamer for dumplings and buns, and a noodle and pasta cooker for soups.

Prep, storage and extraction. A vegetable prep machine saves hours of slicing, under bench fridges keep sauces and proteins at the wok line, and the line needs an exhaust canopy sized for the heat it puts out.

Gas equipment must be installed by a licensed gas fitter. Fitting out a new restaurant? Send us the list through our quote page and we will price the whole kit together, or rent-try-buy it with SilverChef.

24 products

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