Commercial Kitchen Company stocks Australia’s deepest range of Asian cuisine cooking equipment — including commercial wok ranges, induction woks, duck ovens, char siu ovens, dumpling steamers, and rice cookers. Whether you’re running a Chinese restaurant, Korean BBQ, Vietnamese pho house, Japanese ramen bar, or Thai kitchen, the right Asian-cuisine equipment delivers the high-heat performance and specialised functionality your menu demands.
Our Brisbane and Gold Coast showrooms display working wok ranges from Waldorf, LUUS, Cobra, and Goldstein — letting you compare burner output (up to 165MJ for some LUUS units), well configuration, and water spray systems before you commit. We’ve equipped Asian restaurant fitouts across South-East Queensland and Australia.
Every Asian cuisine unit we supply is designed for high-temperature continuous use — heavy-duty stainless steel construction, robust thermostatic controls, and parts your team can service. SilverChef finance is available on every model, with weekly payment plans tailored to hospitality cash flow.
Browse our full range below. Need help with high-output wok burner specifications? Call us on 1300 CKC 000 or visit either showroom for a working demonstration.
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Asian cuisine kitchens have specific equipment requirements that differ from western kitchens — primarily extreme heat output for wok cooking, specialised steamers for dumplings and dim sum, and high-volume rice cookers. Choose the right equipment and your kitchen delivers authentic Asian flavours at commercial volume.
Commercial wok ranges deliver 25–165MJ per burner — far higher than standard cooktops — essential for the high-temperature stir-fry technique that defines Chinese and South-East Asian cooking. Single-well units suit cafés and small restaurants. Double and triple-well configurations support multi-chef operations.
Commercial induction woks offer the high-heat performance of gas without the open flame — better for venues without gas reticulation, ghost kitchens, and food courts. Modern units deliver 3.5–5kW per zone with rapid response. Waldorf‘s induction wok range delivers high-output cooking with simpler installation than gas.
Specialised vertical or horizontal ovens designed for hanging poultry — essential for Cantonese roast duck (siu mei) and char siu pork operations. Gas-fired with rotating mechanisms for even browning. Limited supplier base in Australia; we stock the major brands.
Multi-tier bamboo or stainless steamers with controlled steam generation. Suit dim sum service, bao production, and Vietnamese banh cuon. Specify by tier count and steam-generation capacity per service hour.
Commercial rice cookers handle 6–100L of rice per cycle. Birko, Anvil, and Roband cover the standard volumes. Larger operations specify multi-cooker batteries for continuous service.
LUUS specialises in Asian-cuisine equipment — their wok burners are favoured by Chinese restaurant chains for high-output performance. Waldorf produces Australian-designed wok ranges suited to general Asian-cuisine applications. Cobra and Goldstein cover the value-tier wok and rice cooker market.
Our team has 35 years specifying Asian-cuisine kitchens — including Chinese, Korean, Vietnamese, Thai, and Japanese restaurants. Both Brisbane and Gold Coast showrooms have working units. SilverChef finance on every model. Delivery, installation arrangement, gas connection, and ventilation consultation can be quoted alongside the equipment.
Commercial wok ranges deliver 25-165MJ per burner — 3-5x the output of a standard cooktop burner. The recessed well shape supports round-bottom woks. Some units include water spray systems for wok cleaning between dishes. 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 comparable cooking heat with rapid response, no open flame, easier ventilation requirements, and suit venues without gas reticulation. Most established Chinese restaurants run gas; ghost kitchens and food courts increasingly run induction.
Duck ovens are specialised vertical or horizontal ovens designed for hanging Cantonese-style roast duck (siu mei) and char siu pork. Essential for any Chinese restaurant offering Cantonese roast meats. Limited supplier base in Australia — typically gas-fired with rotating racks for even browning.
6-10L commercial rice cookers suit cafés and small restaurants serving 50-100 covers daily. 20-30L units fit medium restaurants. 50-100L units suit high-volume operations like Korean BBQ, Vietnamese, and Chinese restaurants running continuous rice service. Always factor in peak-shift demand and consider running multiple cookers for redundancy.
Asian cuisine kitchens (especially Chinese stir-fry) generate significantly more grease, smoke, and steam than western kitchens — requiring oversized Type I grease-rated ventilation hoods with high-capacity extraction. Australian regulations require fire suppression on commercial wok stations. Factor 40-60% of equipment cost for ventilation on first-time installs.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on all Asian cuisine equipment in our range. 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.
