A rotating drum tosses, heats and times each dish. Wok cooking is the hardest station to hire for and the hottest place in any kitchen — a machine that does it means the dish survives the chef leaving.
A rotating drum tosses and heats the ingredients on a set programme; the automatic cooking machine times each dish, so it comes out the same whoever is on the line.
It replaces the technique, not the kitchen — someone still preps and plates, but consistency no longer depends on one experienced pair of hands.
Gas gets closer to wok hei and suits high-volume Asian kitchens; electric installs anywhere with the right supply. Tell us your menu and extraction and we'll advise.
