Built for continuous high-temperature wok operations, this liquid propane EcoDeck wok range balances intense heat output with efficient maintenance features. Multiple chambers deliver targeted flame control for sequential cooks, while the waterless design reduces utility usage without sacrificing wok cooling or safety. Customers in restaurants, schools, hospitals, and hospitality venues benefit from a durable platform engineered for heavy workloads and frequent changeovers.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit. Remove grates and strainers. Wipe stainless surfaces with mild detergent and warm water; avoid abrasive pads. Flush the push-button water wash bar and clean the removable strainer basket. Clean burner chambers and drip trays, then dry components thoroughly. Inspect and wipe knee "L" lever controls and L-shaped gas valve handles. Check seals and adjustable bullet feet for debris. Regular cleaning prevents contamination, fires, inefficiency, and downtime.#@@#Additional Info#@#The Town E-5-SS-LP 137" W Liquid Propane EcoDeck Wok Range has five wok chambers, knee "L" lever controls, a water wash bar, and a Chinese swing faucet. It's ETL and NSF certified, weighs 1650 pounds, and measures 41" deep and 56.5" high.#@@#General Info#@#Description #@#
Built for continuous high-temperature wok operations, this liquid propane EcoDeck wok range balances intense heat output with efficient maintenance features. Multiple chambers deliver targeted flame control for sequential cooks, while the waterless design reduces utility usage without sacrificing wok cooling or safety. Customers in restaurants, schools, hospitals, and hospitality venues benefit from a durable platform engineered for heavy workloads and frequent changeovers.
#@@# Five Burner Layout#@#
Five independent burner chambers provide sequential cooking zones that support simultaneous wok stations and high throughput. Each chamber uses an L-shaped gas valve handle for rapid modulation, enabling precise flame adjustment during stir-fry and sear operations. This configuration reduces bottlenecks during peak service periods.
#@@# Waterless Operation#@#
The unit operates without constant cooling water, lowering water consumption and simplifying utility hookups in institutional kitchens. Reduced water usage decreases utility costs and minimizes scalding risk while maintaining safe wok surface temperatures during continuous use. Operators avoid the constant drain management associated with open-flow systems.
#@@# Integrated Wash Bar#@#
A ball valve and push-button activated water wash bar enable targeted cleaning without full cooling flow, effectively removing food debris between shifts. The wash bar pairs with a removable strainer basket and drip trays to contain solids for easy disposal. Maintenance teams can perform scheduled sanitation tasks faster and with less downtime.
#@@# Stainless Work Shelf#@#
An 8-inch stainless steel work and plating shelf provides immediate staging at the cooking face for plated orders and mise en place. The shelf integrates with the 5-inch front access sink and three-pipe rack to centralize prep and wash functions. Staff can reduce movement and cycle times by keeping tools and plates within reach.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove food debris to prevent flame disruption. Drain and empty removable strainer baskets after each service to avoid clogs. Wipe stainless surfaces with a damp cloth and mild detergent; avoid abrasive cleaners that damage finish. Operate knee "L" lever controls gently and verify L-shaped gas valve handles move freely. Check adjustable bullet feet for level and tighten legs as needed to maintain proper drainage and stability.