- Public buildings, Hospitality >
- Commercial kitchen >
- Gas wok
Gas woks
{{#each product.specData:i}}
{{name}}: {{value}}
{{#i!=(product.specData.length-1)}}
{{/end}}
{{/each}}
{{{product.idpText}}}
{{#each product.specData:i}}
{{name}}: {{value}}
{{#i!=(product.specData.length-1)}}
{{/end}}
{{/each}}
{{{product.idpText}}}
Length: 600, 1,200, 1,500 mm
Width: 630 mm
Thickness: 760 mm
In line type WOK Ø 290 mm burners. Pressed and watertight hob used to channel water for cooling the top. Side water drain equipped with an overflow plug. The front surface comprises: • 1 gas valve ...
... carbon steel Wok from our Karbon Steel collection. Perfect for savory stir fry as well as simmering and steaming, this pre-seasoned Wok is ideal for those who want to enhance their kamado-style cooking ...
Length: 350 mm
Width: 300 mm
Easy to maintain and clean ! Ideal for cooking Asian dishes (vegetables, meats, fried noodles, etc.), the torch wok will complete your cooking equipment ! Its unique burner ensures easy maintenance and cleaning. ...
Length: 70, 100, 150, 200, 250 cm
Width: 70 cm
Thickness: 41 cm
Low-price wok cooker. Possibility of customised projects, adapting ourselves to the needs of each client. POSSIBILITY OF PERSONALIZED IN ECONOMICAL WOKS: BENCH OR LEG SUPPORT / BURNERS / BUCKET 18/10 ...
Maquinaria Industrial Hostelara S.L.U.
- Magnet safety gas valve and thermocouple. - Heavy duty top cast iron. - Piezoelectric ignition system for each burner. - Easy to clean and hygienic. - Stainless steel body.
Made entirely of carbon steel, the wok promises versatility on the barbecue. It can be used for frying, steaming, deep-frying, braising, etc. The carbon steel stores the heat quickly and evenly like almost no other material.
Your suggestions for improvement:
Receive updates on this section every two weeks.
Please refer to our Privacy Policy for details on how ArchiExpo processes your personal data.
- Brand list
- Manufacturer account
- Buyer account
- Our services
- Newsletter subscription
- About VirtualExpo Group
Please specify:
Help us improve:
remaining