Built for continuous high-volume wok cooking, this natural gas wok range delivers sustained power and controlled heat across six independent chambers, enabling operators to run multiple stations without performance drop. Engineers designed the deck and sides in stainless steel for continuous use and simplified cleaning, while water cooling and fiber ceramic insulation reduce surface temperatures and conserve energy. Operators will find knee L lever controls intuitive for rapid adjustments during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and close valves before cleaning. Remove grates and burner caps; soak in warm, soapy water for 15–30 minutes. Scrub with a non-abrasive brush and rinse. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Flush water-cooled top, inspect Chinese swing faucets for lime, and clean knee "L" lever controls gently. Clean vents and grease traps daily to reduce fire risk, bacteria, and equipment wear.#@@#Additional Info#@#Town Y-6-SS-NG 138" W Natural Gas Wok Range has six wok chambers, stainless steel sides, fiber ceramic insulation, and a water-cooled top. Operators control burners with knee "L" lever handles.#@@#General Info#@#Description #@#
Built for continuous high-volume wok cooking, this natural gas wok range delivers sustained power and controlled heat across six independent chambers, enabling operators to run multiple stations without performance drop. Engineers designed the deck and sides in stainless steel for continuous use and simplified cleaning, while water cooling and fiber ceramic insulation reduce surface temperatures and conserve energy. Operators will find knee L lever controls intuitive for rapid adjustments during peak service.
#@@# Stainless Construction#@#
Stainless steel deck and sides provide corrosion resistance and maintain structural integrity under heavy daily use. Chefs will clean surfaces quickly and restore workspace hygiene with reduced downtime.
#@@# Six Chamber Output#@#
Six burner chambers supply distributed heat and allow simultaneous cooking of multiple pans and styles. Kitchens will increase throughput while preserving individual temperature control for each wok station.
#@@# Water Cooled Top#@#
Water cooling extracts excess heat from the top surface and minimizes ambient kitchen temperature rise. Staff will operate longer without heat fatigue and maintain safer touch points.
#@@# Fiber Ceramic Insulation#@#
Fiber ceramic insulation retains heat within combustion zones to improve thermal efficiency and reduce fuel waste. Managers will observe consistent searing performance and more predictable cooking results.
#@@# Knee Lever Controls#@#
Knee L lever controls enable hands-free adjustments and fast response when operators juggle multiple tasks. Teams will sustain sanitation standards by minimizing direct hand contact with control surfaces.
#@@# Certifications And Safety#@#
ETL and NSF certifications confirm compliance with safety and sanitation standards required for commercial kitchens. Procurement teams will document regulatory conformity and simplify inspection processes.
#@@#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#@#Remove food debris daily from Town Y-6-SS-NG wok range deck and burners to prevent clogging and maintain heat transfer. Inspect and tighten gas fittings weekly; use soapy water to detect leaks and correct immediately. Flush water-cooled top lines monthly to avoid mineral buildup; purge with descaler if flow reduces. Lubricate knee "L" lever hinge quarterly and verify ETL/NSF seals annually. Document maintenance and train staff on safe shutoff and cleaning procedures.