Stop sacrificing throughput for control. This commercial wok range delivers concentrated heat, consistent output, and robust construction to sustain continuous high-volume cooking without compromising flame response or operator ergonomics. Foodservice teams will gain precise flame control across five cast iron, brick-lined chambers to maintain consistent wok performance during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut the gas supply. Remove grates and wash with hot, soapy water; scrub burners and brick-lined chambers to remove grease. Clean swing faucets and knee "L" lever with a non-abrasive disinfectant. Wipe stainless steel deck and sides with mild detergent, rinse, and dry. Clean vents and coils to prevent fires and lower energy use. Inspect seals and check for wear. Regular cleaning prevents contamination, failures, and failed CSA inspections.#@@#Additional Info#@#Town's M-5-SS-NG 138" natural gas wok range has five cast iron chambers, five swing faucets, a knee "L" lever gas control, and stainless steel sides; ETL and NSF certified, it weighs 1,600 pounds for high-volume wok stations.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial wok range delivers concentrated heat, consistent output, and robust construction to sustain continuous high-volume cooking without compromising flame response or operator ergonomics. Foodservice teams will gain precise flame control across five cast iron, brick-lined chambers to maintain consistent wok performance during peak service.
#@@# Stainless Steel Exterior#@#
Stainless steel front and sides provide a corrosion-resistant surface that withstands daily cleaning and heavy use. Maintenance crews will reduce downtime because surfaces resist staining and clean easily with standard detergents.
#@@# Five Burner Chambers#@#
Five distinct cast iron, brick-lined chambers concentrate heat for rapid searing and high-temperature stir-fry tasks. Chefs will execute multiple wok stations simultaneously, increasing line throughput while preserving individual wok heat profiles.
#@@# High Capacity Output#@#
The unit supports heavy production cycles with a listed capacity of 209, enabling continuous use for large service periods. Operations that require sustained output will experience fewer interruptions and steady product flow.
#@@# Ergonomic Controls#@#
Knee lever gas control permits hands-free operation and rapid modulation of gas flow during fast-paced preparation. Line cooks will operate the range with reduced cross-contamination risk and improved workflow speed.
#@@# Plumbed Swing Faucets#@#
Five swing faucets mounted on a 25-inch backsplash deliver on-station water access for rapid cleaning and cold water addition. Kitchen staff will save steps and minimize hazards by accessing water directly at each burner position.
#@@# Safety Certifications#@#
ETL and NSF certification confirm the range meets established safety and sanitation standards for commercial kitchens. Purchasing managers will document compliance with regulatory requirements and simplify inspections.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush for consistent flame and heat. Calibrate gas pressure quarterly per manufacturer guidelines and check connections for leaks with a soap solution; replace defective hoses. Clean stainless steel surfaces after each shift with neutral detergent and a soft cloth to prevent corrosion. Soak cast iron grates monthly, then season with a thin oil coat to prevent rust.