Twenty-one positions across six zones — high-pressure wok ranges under heavy extraction, rice and steam, prep machinery, the cold chain, warewashing and POS. Every line is a catalog item you can open, read and price.
Thai, Chinese, Vietnamese and ramen kitchens differ on the menu and agree on the equipment: wok burners that actually reach wok heat, a rice cooker sized for a whole service, steam for the dim sum and stock side, and extraction heavy enough to cope with both.
Quantities assume a 70-seat room with two wok stations. Tableware is picked separately, since bowls and plates follow the cuisine rather than the kit. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
Wok cooking is a heat problem. Domestic or general-purpose burners cannot produce the temperature the technique depends on.
High-pressure stir-fry burners — the flame a wok needs to sear rather than stew. Two stations, because one wok is a single-dish-at-a-time kitchen.
6000 m³/h of extraction. Wok cooking produces the heaviest vapor load of any technique in a commercial kitchen — under-specifying here makes the room unworkable.
Gas rice cooker sized for a whole service. Rice is the one item that cannot run out mid-shift, and a domestic cooker will not carry 70 covers.
The slow half of an Asian kitchen: dumplings, buns, broth and braises.
Six trays of steaming for dim sum, buns and vegetables — capacity that a wok station cannot cover without stopping.
33 liters of pressure cooking for broth and braises, in hours rather than a full day.
A 100-liter double-jacketed kettle for a ramen or pho operation where the stock is the product.
Volume cutting. An Asian menu runs on prepped vegetables and thin-sliced protein, both in quantity.
Refrigerated worktop with four doors underneath, so prepped ingredients sit next to the wok rather than across the kitchen.
300 to 800 kg/h of vegetable prep. It is the difference between one prep cook and three.
850 W slicer, 3 to 8 mm — thin-sliced beef and pork for hotpot, stir-fry and ramen toppings.
Slices, shreds and dices in one pass for a kitchen with a wide prep list.
Fresh produce turnover is higher here than in most kitchens — the fridge is used, not stored in.
Double-door reach-in for the day's produce, protein and prepped sauces.
Reach-in freezer for dumplings, seafood and frozen stock.
Blast freezing for house-made dumplings and batch prep, so a production morning holds for a week.
Woks, steamer trays and a lot of bowls. The pit is busier than the cover count suggests.
A rack a minute for bowls, plates and steamer trays.
Wash, rinse and sanitize for woks, stock pots and everything a machine cannot take.
Hand sinks at the wok line, prep and the wash-up. Non-negotiable where raw protein is portioned.
A high-turnover dining room, usually with a delivery channel running alongside it.
Dual screen with printer at the pass. Standard Android POS software, so delivery integrations stay yours to choose.
Three glass doors of soft drinks and beer in the guest's eyeline.
Handhelds for the floor — orders reach the wok station while the waiter is still at the table.
Screen menu for a counter or a room with a changing lunch list.
A running robot for a large floor — it carries the plates, the waiters keep the tables. Most useful in rooms where the walk from pass to table is long.
Bowls, plates and serving ware are cuisine decisions — a ramen bowl and a dim sum plate are not interchangeable, and neither is what you serve them on. We stock the range and price it with the rest of the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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