Automatic wok and stir-fry machines — a rotating drum tosses, heats and times the dish, so a line cook turns out consistent stir-fry without standing over the burner.
A rotating drum tosses and heats the ingredients on a set programme, so the dish comes out the same whoever is on the line.
It replaces the technique, not the kitchen — someone still preps and plates, but you stop depending on one experienced pair of hands for consistency.
Gas gets closer to wok hei and suits high-volume Asian kitchens; electric installs anywhere with the right supply. We'll advise per your menu and extraction.
