5 Reasons Why Your Business Needs Chinese Gas Cooker？

What are the most important factors to examine when businesses need to buy commercial cookers? Irrespective of whether you’re in an international company or an independently owned start-up if a commercial cooker is what you would like in your business, they will consume large energy on a daily basis. At the end of the day, aggregated consumption is going to be more impactful.

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So, Lestov introduces special research on this subject with customers in the Bank of China. Here, we juxtapose two of the main selection for commercial cookers: commercial induction wok cookers and commercial gas stove burners. A transparent conclusion is going to be made after our findings.

Site testing

In order to test the energy consumption of the commercial cookers, the Brand of China used both commercial stoves for 2 hours individually daily, and last for a month. In this case, we employed three units for both models so as to support the daily usage within the catering kitchen.

Commercial induction wok cooker makes use of electricity as the basic source of energy while gas stovetop utilizes liquefied gas, which calculated energy usage to become distinctive. Thus, we allocated a financial number (China Yuan RMB) to allow comparison. Furthermore to exactly control consumption, the dishes the cook provided on both types of stoves were the same.

Based on our records, every gas stove consumed 3.2 kilograms of liquefied gas every hour, while every kilogram of gas cost 6.4 RMB. In general, the entire energy usage on the stove reached .4 RMB. In addition, when using the gas burners, an air blower should be contained in the system so as to function correctly, a complete of 66.6 RMB was utilized on the air blower. Hence, the entire cost was RMB when the Bank of China used a gas stove for a month.

On the opposite hand, three Lestov 12KW single commercial induction wok burners with stove pots were used during this study. The value of electricity was 0.85 RMB/(KW/h), and the air blower wasn’t essential during this situation. Thus, the entire cost when using the commercial induction wok burner was RMB, which is 51% lesser than the normal gas cooktop.

Related reading: Why Choose Induction Hob Instead Of Commercial Gas Stoves?

More components that edge to differences

Additionally, juxtaposing the costs of energy usage, we also examined some other components that would affect the total efficiency of the cooker that alters the daily performance in the kitchen.

Heat Rate

To check out the heart rate, we made use of 4 liters of water and entered the time it took to be boiled. Firstly, the gas range took 4.42 minutes on average before the water hit 100 degrees, while the induction wok burner used 3.05 minutes before hitting the same degree. This contrast shows that the induction hob cooker is more beneficial in increasing heat much faster.

Temperature

In addition, the temperature of the room when making use of the induction stovetop was also registered. Since temperature will automatically alter the performance of the cook, we consider it as one of the most important additional elements to generate an effective kitchen environment.

All the info was recorded in December. We acknowledged that the room temperature was 26.6 degrees Celcius when the induction range cooker was in use, while the temperature is often raised to over 43 degrees.

In this case, more airing is important to chill down the indoor room vicinity. The business will provoke an additional cost of RMB for these aims, which isn’t cost-effective in running a smaller compact kitchen.

Level of the noise

Noise doesn’t only affect the cook but also the environment of the kitchen if it’s operated within the central streets. The limitation of our test site, as within the central downtown in Dalian, wasn’t to surpass 60 decibels during the day and 50 decibels in the dark.

The result showed that with a gas hob, the level of noise could exceed limitations and reach 86 decibels. Such a difference can affect the daily running of the business when the law-enforcing department requires the firm to scale back the noise. A further payment of 18,000 RMB for sound insulation may be a sub-optimal solution.

On the opposite side, the Lestov induction wok cooktop maintained a noise level of around 46 decibels, which was ideal for both day and night operation in our test site. It saves the value to rebuild the kitchen to be more soundproof.

Before making a purchase decision, chefs fall into anxiety and entanglement to buy the best, most cost-effective, and most suitable Chinese wok range. Do you have searched for buying tips on restaurant Chinese wok range on Google or Bing? Please refer to the Ten core questions compiled by the Lestov wok stove manufacturer. It will save you time and provide valuable answers.

Wok range is not a patent of China, many countries have wok range. Why do people prefer to call it the Chinese wok range? It is a tribute to Chinese chefs who show professional abilities in wok cooking. Wok cookers have been manufactured and used in China for 5,000 years, then introduced to Europe, Asia, and the Middle East.

China is the birthplace of wok range. There are thousands of professional wok range manufacturers in China. Therefore, many restaurant owners prefer to buy Commercial wok range from Chinese factories.

Benefiting from 5,000 years of use experience and market testing, China has a complete and professional Commercial wok cooker production line. What is the purpose of a wok cooker? For most Asian restaurants or Chinese food, especially Cantonese restaurants, dishes must have Wok Hei as a standard for evaluating a chef.

The Commercial wok range is cooking equipment designed for Wok Hei. It can quickly produce high heat/high power stir-fry dishes, making the food full of steam and crispy flavor.

Most Chinese restaurants will use commercial small wok stoves or commercial large wok cookers ( frying pan). Chinese people are keen on eating stir-fried dishes. Compared with Western food (cold food), Chinese people prefer hot food.

If you have browsed the Chinese wok range product catalog or entered the commercial kitchen of an Asian restaurant, you will find that the Chinese wok range three burners / Chinese wok range two burners / commercial large wok range is a must-have product.

How distinguish different types of Chinese wok ranges? It is named after the number of burners and soup warmers. The wok and the water sink (soup warmer) are two parts of the commercial small wok stove. A wok and water sink cooking equipment is called a Chinese wok range 2 burner.

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The Chinese small wok range is suitable for stir-frying food, and its cooking capacity is about 8.7L to 17L. It’s suitable for small restaurants, outdoor kitchens, or food trucks. The commercial large wok range is suitable for stir-frying or frying food. Its cooking capacity ranges from 18L to 180L and is suitable for canteens, hotels, and food factories.

Malaysian, Singaporean, and American restaurants prefer to buy Chinese small wok range (Kwali wok range). For example, Panda Express restaurant in the United States has purchased Lestov commercial induction small wok cookers for ten years. Indian restaurateurs prefer commercial induction large wok cooker (frying pan) for frying food.

According to the heating method, the Chinese wok range is divided into three types: gas, electric, and induction. They have different advantages and disadvantages. If you are looking for a wok cooker that heats over an open flame and stirs quickly, you can choose the commercial gas wok stove.

If you are looking for an electric heated wok cooker, you can choose a commercial electric wok burner. If you are looking for a wok cooker that is energy-saving, safe, and instantly heated without open flames, you can choose a commercial induction wok cooker.

Ranked according to high heat (power), electric＜induction＜gas. Ranked according to safety, gas＜electric＜induction. According to the energy saving ranking, gas＜electric＜induction. According to the ranking of energy usage, gas＜electric＜induction.

It does not mean a commercial gas wok cooker is the best choice. The flames you see are the culprits of wasted energy. You are unaware of these wastes and even applaud them. According to data predictions, the effective energy usage rate of a commercial gas wok cooker is 55%. 45% of the waste is taken away by the flame. It produces a lot of fumes, forcing you to buy a commercial range hood.

This problem is a factor that limits restaurant owners from purchasing commercial induction wok cookers. Let us first understand why stir-fry requires a wok cooker to obtain sufficient temperature. Stir fry is a mode that relies on high temperatures to heat food quickly. For example, it can reach 100℃ to 150℃ within 1 minute. What makes Chinese fried rice so good? Stir-frying at high temperatures is the reason.

The flames provide the commercial gas wok stove with high temperatures for stir-frying dishes. What does an induction wok cooker rely on? The wire reel of a commercial induction wok cooker is the heating component. It is usually round and fits the work perfectly. It provides even heating in all directions.

Take the tabletop restaurant induction wok cooker as an example. It has power levels from 1 to 8, corresponding to W to W. When you turn it up to W, it will get hot enough to stir-fry.

According to the above content, we know that the wire reel is the factor that determines whether the induction wok range can provide enough temperature for effective stir-frying. Before you make a purchase decision, please ask the manufacturer how many spools this induction wok range has.

According to the document of Lestov, the standard setter of Chinese commercial induction cookers, a double-layer copper wire reel is the standard for the induction wok range. It provides sufficient firepower, efficiency, and safety.

If you are struggling with how to buy the best commercial wok cooker, don’t miss these buying tips from the manufacturer of Lestov.

(1) Heating method

If you have browsed the above buying tips, you will know that the Chinese wok range is divided into three types: induction, gas, and electric. How to choose a wok range that is more suitable for your restaurant?

If your commercial kitchen is equipped with gas pipelines, please do not hesitate to buy a commercial gas wok cooker. If you are pursuing energy-saving, safe, and instant heating cooking equipment, please do not hesitate to purchase the commercial induction wok range.

(2) Cooking capacity

It depends on your restaurant’s daily cooking capacity. Here’s a quick guide to figuring out which wok cooker you need. If you cook one serving of egg fried rice at a time or the capacity is <18L, you can choose the commercial small wok range. If you prepare lunch for 50 to 500 people, you can choose the commercial large wok cooker.

(3) Kitchen space

It’s difficult to fit too much cooking equipment into a cramped commercial kitchen, which is why restaurateurs are constantly expanding their kitchens to capture more orders. Please send your kitchen area to the Lestov manufacturer and it will provide you with a one-stop cooking equipment solution.

If your kitchen space is limited, you can opt for a built-in commercial wok cooker. It can be built into the stove or cabinet.

(4) Agent VS manufacturer

The stove dealers you are consulting with buy from manufacturers. It’s the reason that convinces you the most. Why would restaurant owners prefer to buy from agents rather than manufacturers? Why would they rather give up the manufacturer’s direct selling price and choose the agent’s high price? The answer for many restaurateurs is that it is more convenient to buy from agents and the after-sales service is faster.

Agents transport goods from manufacturers to local locations via sea freight. Many technical services and after-sales services rely on manufacturers to provide videos, pictures, or online videos.

If you purchase a commercial larger wok cooker (frying pan), frying food on the wok is allowed. It has a frying range of 600 to mm, which is enough to make large quantities of fried chicken, French fries, and donuts.

If you are a professional restaurateur, you can choose a commercial induction deep fryer that is specifically designed for frying food. It is more precise in temperature control than the commercial large wok cooker. Temperature control is a factor that cannot be ignored when purchasing a deep fryer.

(1) Wok material

Traditional Chinese restaurants prefer to use iron pots over wok cookers. The iron pan will heat more evenly and is less likely to stick to the pan. Some chefs will choose a stainless steel wok pot, which is made of food-grade material. Aluminum pans are not recommended as they can produce substances that are harmful to the body. To avoid sticking, some restaurant owners purchase nonstick stainless steel wok pots. It is easy to clean and the non-stick coating composed of Teflon will peel off after long-term use.

(2) Moisten the pot

Do you want to know how to extend the life of your iron pan? Please review the maintenance tips provided by the Lestov manufacturer. Read More:
https://leadstov.com/stir-fried-flavor-in-asian-restaurants-from-chinese-wok-cooker/

For more information, please visit Chinese Gas Cooker.