Commercial Kitchen Company stocks one of Australia’s largest ranges of Asian cuisine cooking equipment — commercial wok ranges, induction woks, duck ovens, dim sum steam cabinets, noodle and pasta cookers, stockpot boilers and teppanyaki grills. Whether you run a Chinese restaurant, Korean BBQ, Vietnamese pho house, Japanese ramen bar or Thai kitchen, this is equipment built for high heat and continuous service.
The range covers LUUS, Waldorf, Zanussi and Cobra. Gas wok ranges come as single, double and triple well units — typically 600mm, 1200mm and 1800mm wide — with waterless or water-cooled decks, while induction woks give the same high-heat cooking without an open flame. Steam cabinets and teppanyaki grills follow the same widths, so a line finishes flush.
Both showrooms are open to the public; call 1300 CKC 000 and we will tell you what is on the floor. Commercial rice cookers sit in our countertop range, and SilverChef equipment finance is available on eligible equipment.
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Asian Cuisine, Wok Burners
Asian Cuisine, Wok Burners
Asian Cuisine, Wok Burners
Asian Cuisine, Wok Burners
Asian kitchens ask for things a western line does not: extreme heat for wok work, dedicated steam capacity for yum cha and dim sum, and high-volume noodle, pasta and stockpot cooking. Work through heat output, well and deck configuration, and how the units sit together in a suite.
Gas wok burners run far hotter than a standard cooktop — commonly rated between about 95 MJ and 145 MJ per burner — which is what makes a true stir-fry possible. Single-well units suit cafés and smaller restaurants; double and triple-well ranges, usually 1200mm and 1800mm wide, support several chefs at once. Rings are commonly 333mm or 405mm. Decks are either water-cooled or waterless, where an air gap does the cooling; waterless decks are simpler to run and are normally fitted with a folding laundry arm for wash-down. LUUS and Cobra cover this end.
Induction woks give high-heat cooking without an open flame, which suits venues with no gas reticulation, ghost kitchens and food courts. Zones are typically rated 3.5kW to 5kW. Waldorf induction woks are 450mm and come as a bench model, on a leg stand or on a cabinet base; Zanussi supplies a 400mm electric induction wok. Induction only works with magnetic-base cookware, so check your woks before you order.
Duck ovens are purpose-built for hanging poultry — Cantonese roast duck (siu mei) and char siu pork. They are gas roasting-burner cabinets with an internal hang rail, a temperature gauge, a view and access door, and a double-skinned body to meet the current Australian Standard. Capacity is quoted in birds rather than shelves, so tell us your service volume and we will confirm what is available; the supplier base for these in Australia is small.
Steam cabinets are specified by deck count and cabinet width — 600mm, 900mm and 1200mm are the common widths — and are built in 304-grade stainless steel with flame failure, auto tank refill, a pressure release valve and a rotary door. For yum cha, dim sum and rice roll (cheung fun) service there are single Mongolian burner units that push a lot of steam through a heat exchanger with auto refill, plus compact rice roll steamers with a jet burner and thermostat.
Noodle cookers are specified by basket count — two, four, six and nine basket layouts are the norm, with or without integrated soup pots — and use thermostatic control plus an auto-skimming overflow that carries starch away during service. Pasta cookers come gas or electric, single or twin well, with deep-drawn stainless wells. Stockpot boilers are sized to the pot, so check burner output against the pot you actually use. Teppanyaki grills follow the same 600mm, 900mm and 1200mm widths over a thick mild steel plate. Commercial rice cookers sit in our countertop range.
LUUS specialises in Asian-cuisine equipment and covers most of this category — waterless woks, Fo San air-blast woks, Mongolian burners, steam cabinets, noodle and pasta cookers, stockpot boilers, teppanyaki grills and the duck ovens. Waldorf covers the induction woks. Cobra supplies gas waterless woks. Zanussi supplies pasta cookers and an electric induction wok.
Our team has 35 years specifying Asian-cuisine kitchens — Chinese, Korean, Vietnamese, Thai and Japanese. Both showrooms are open to the public. SilverChef equipment finance on eligible equipment. Delivery, installation arrangement, gas connection and ventilation consultation can be quoted alongside the equipment.
The gas wok burners here deliver 95-145MJ per burner — several times the output of a standard cooktop burner. The recessed well and a 333mm or 405mm ring support round-bottom woks. The LUUS and Cobra waterless decks use an air gap instead of water cooling and include a folding laundry arm for wash-down between dishes; one Mongolian burner model uses a water deck cooling system with manual filling instead. This high-heat performance is essential for the wok-hei (breath of wok) flavour that defines Chinese stir-fry.
Gas wok burners deliver authentic flame contact and the highest peak temperatures — preferred by Chinese restaurant chefs for traditional cooking. Induction woks offer rapid response, no open flame, easier ventilation requirements, and suit venues without gas reticulation; the Waldorf 800 Series and Bold 450mm units and the Zanussi 400mm wok run 3.5-5kW per zone. Most established Chinese restaurants run gas; ghost kitchens and food courts increasingly run induction.
Duck ovens are specialised ovens designed for hanging Cantonese-style roast duck (siu mei) and char siu pork. Essential for any Chinese restaurant offering Cantonese roast meats. The one we stock is a LUUS gas unit that cooks up to 12 ducks at a time on an 83MJ cast iron burner, with an internal hang rail, temperature gauge, view/access door and a double-skinned body to meet the current Australian Standards requirement. The supplier base in Australia is small, so tell us your volume and we will confirm what is available.
Our commercial rice cookers sit in the countertop range rather than on this page. We stock six units from Robalec and Birko, running 5.4L to 10L — roughly 30 to 55 cooked portions — plus a 9.6L rice warmer that holds already-cooked rice at temperature. The cookers draw 8.0A to 13.0A. For continuous rice service through a peak shift, most operators run more than one cooker rather than a single larger one. Tell us your covers and we will size it with you.
Asian cuisine kitchens (especially Chinese stir-fry) generate significantly more grease, smoke, and steam than western kitchens — so the canopy, filtration and extraction rate need to be sized against that load rather than against a standard cooking line. Ventilation and fire-suppression requirements are set by your local authority and certifier, so have the hood specified against the actual equipment schedule before you order. We can quote ventilation consultation alongside the equipment — call 1300 CKC 000.
Yes — Commercial Kitchen Company partners with SilverChef for lease and equipment finance on eligible equipment. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, gas connection, and ventilation in a single package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
