Asian Cooking

Asian cooking equipment is built around fierce, concentrated gas heat and constant steam rather than the dry, even heat of a European range. This section brings together the wok tables, steamers, roasting ovens and pot burners behind Chinese, Vietnamese, Thai and Japanese kitchens. B+S K+ supplies waterless wok tables in one, two and three hole configurations, two burner boiling tops with a left or right hand wok attachment, triple deck steamers and the DR-800 duck oven.

Most operators build the line around the wok station and add steaming and roasting capacity to suit the menu. Start with Woks, add bamboo-basket capacity from Steamers or stacked units in Deck Steamer, and hang roasted meats in a unit from Duck Oven. Wok heat demands serious hood capacity — check Extraction & Ventilation early in the design. Brands in this category include LUUS.

Browse the range below or call (03) 9796 8925 to discuss your requirements.