Australian Owned & Operated
← All industries
Asian, Tandoor & Charcoal Kitchen Equipment
These kitchens are defined by heat. Waterless wok burners run far hotter than a Western range, tandoor ovens cook against the wall of the oven itself, and charcoal grills work over live fire. Commercial Kitchen Appliances supplies high-heat cooking equipment built for it, ex-GST, delivered Australia-wide.
- Australia-wide delivery
- SilverChef finance available
- Manufacturer-backed warranty
- Granville showroom
Popular in this range
A selection from 38 products, priced ex-GST.
-
-32% -
-15%
GasMax RB-1ELPG LPG Dual-Ring Single-Hob Stockpot Burner with Flame Failure
463(W) x 676(D) x 497(H)mm -
-32% -
-
-15% -
-15%
GasMax Stainless Steel Waterless Nature Gas Double Wok Chimney Burner WW-2NC
1200(W) x850(D) x1300(H) mm -
-15% -
-32%
Who this range is for
Chinese, Thai, Vietnamese, Malaysian and Japanese kitchens, Indian and tandoori restaurants, charcoal grill and kebab houses. What unites them is heat - these kitchens run burners and ovens far hotter than a Western cookline, and Western equipment struggles with the duty.
Equipping a high-heat kitchen
The defining feature of these kitchens is burner output, and it changes everything downstream - gas sizing, extraction, and the materials that survive the duty. Start with the heat source and work outwards; retrofitting extraction to a wok range is far harder than planning for it.
1
Wok cooking
The highest-output burner in commercial kitchens, and the reason these rooms need specialised extraction.
| Wok ranges | Waterless and water-cooled wok burners running far hotter than a standard range. |
| Induction woks | Induction wok cooking where gas is unavailable or restricted - much less ambient heat. |
| Cookware | Carbon steel woks and utensils sized to the burner ring. |
2
Tandoor and charcoal
Cooking against or over live heat, which brings its own ventilation and clearance requirements.
| Tandoori ovens | Cooks against the wall of the oven itself, holding very high sustained temperature. |
| Kebab grills | Vertical rotisserie for doner and shawarma, plus the knives that go with it. |
| Chargrills | Radiant grilling over ceramic or charcoal for high-heat searing. |
3
Steaming, boiling and rice
The unglamorous stage that actually determines service speed in most Asian kitchens.
| Pasta and noodle cookers | Basket cookers for noodles and dumplings with fast recovery between baskets. |
| Boiling pans | Bulk stock and broth, which most of these kitchens run continuously. |
| Bratt pans | Braising and bulk wet cooking in one tilting vessel. |
4
Extraction and services
The part that fails inspection when the kitchen is specified as though it were a Western cookline.
| Exhaust canopies | Must be sized to the actual burner load, which is far higher here than in a Western kitchen. |
| Stainless benches | 304 food-contact stainless landing space either side of the burners. |
| Refrigerated prep | Mise within reach of the burner - these kitchens plate fast and cannot walk for product. |
Gas wok range vs induction wok
Historically no contest, and now a real decision - partly because electrification rules are tightening in some council areas, and partly because induction wok technology has improved. Check what applies to your site before specifying.
| Gas wok range | Induction wok | |
|---|---|---|
| Heat character | Visible flame licking the wok, the traditional wok hei effect | Very fast and precise, but heat only where the pan contacts |
| Heat into the kitchen | Very high - these are the hottest burners in commercial cooking | Dramatically lower, a significant comfort and cooling gain |
| Wok compatibility | Any round-based carbon steel wok | Needs a compatible induction wok, usually flat or purpose-shaped |
| Extraction load | High - canopy must be sized to the burner rating | Lower thermal load, though grease extraction is still required |
| Install | Licensed gasfitter, AS/NZS 5601.1 | Licensed electrician, three-phase for a full line |
| Planning risk | Some councils now restrict gas in new commercial development | Aligns with the direction of travel on electrification |
What drives the cost of a high-heat kitchen
We have not published dollar ranges, because the figure is dominated by services rather than by the equipment itself - and services vary enormously by site. What we can tell you is what moves the total.
Extraction and gas supply are usually the biggest cost, not the cookline. Wok burners and tandoors draw far more gas and throw far more heat than a Western range of the same footprint, which means larger canopies, more make-up air and often an upgraded gas supply. A kitchen specified as though it were a Western cookline will be under-extracted and under-supplied.
After that: how many wok stations you run simultaneously; whether you need a tandoor or charcoal grill, which brings additional clearance and ventilation requirements; and how much bulk boiling and braising capacity your menu needs.
For a real figure on your own site, send us your layout and menu and we will quote it. Finance is available through SilverChef, with approvals up to around $65,000 in about five minutes.
Gas, extraction and compliance for high-heat kitchens
Gas. All gas appliances must be installed to AS/NZS 5601.1 by a licensed gasfitter. This matters more here than in most kitchens, because total burner load is high enough that supply sizing frequently needs review rather than being assumed adequate.
Extraction. Mechanical ventilation is assessed under AS 1668.2, and the canopy must overhang the cooking surface on every exposed side. High-heat kitchens are the most commonly under-extracted, because canopies get sized on footprint rather than on burner rating. Get the extraction designed against the actual appliance schedule.
Electrification. Worth checking early. City of Sydney planning controls require new large commercial development to be all-electric from 1 January 2027 (new residential from 1 January 2026), though food and beverage premises within an affected mixed-use development may still use gas where there is space and electrical capacity for later electrification, and existing buildings are not affected. Other councils are moving similarly at their own pace - confirm your site and development type with your council rather than assuming either way.
Surfaces. Food-contact surfaces must meet Food Standards Code 3.2.3. Confirm all fit-out details with your local council.
Asian and high-heat kitchen equipment FAQs
Why can't I use a standard commercial range for wok cooking?
Because the heat output is not comparable. Wok burners are built to deliver far more energy into the base of a round wok than a flat-top ring can, and that intensity is what produces the characteristic sear. A standard range will cook the food but will not reach the temperature the technique depends on, and it is not designed for that sustained duty.
What is the difference between waterless and water-cooled wok ranges?
Water-cooled ranges run a trickle of water over the top plate to carry away heat and keep the surface workable, which means a drain connection and continuous water use. Waterless designs manage the heat through the burner and insulation instead, so there is no water connection and less humidity in the kitchen. Waterless is generally the simpler install.
Does a tandoor oven need special ventilation?
Yes. A tandoor holds very high sustained temperature and radiates heavily, so it needs extraction designed for that thermal load plus adequate clearance from surrounding surfaces. Ventilation is assessed under AS 1668.2, and a tandoor should be included in the appliance schedule the canopy is sized against rather than added afterwards.
Can I still install gas in a new venue?
In most cases yes, though it depends on your council and development type. City of Sydney controls apply to new large commercial development from 1 January 2027 and new residential from 1 January 2026, and food and beverage premises within an affected mixed-use development may still use gas where there is space and electrical capacity for future electrification. Existing buildings are not affected. Confirm your specific site with the council before specifying.
Is an induction wok a genuine substitute for gas?
For many kitchens now, yes - it heats fast, controls precisely, and puts dramatically less heat into the room, which is a real working-condition gain. The trade-offs are that you need compatible induction woks rather than any round-based wok, and the heat behaves differently because it only exists where the pan contacts the coil. Worth trialling before committing a whole line.
How much extraction does a wok line need?
More than the same footprint of Western cookline, and that is the most common specification error in these kitchens. Extraction should be designed against the total burner rating in your appliance schedule, not against the length of the bench. Under-extraction is expensive to correct once installed and is a routine reason for failing inspection.
Supplying another kind of venue? We stock commercial kitchen equipment for every trade in Australian food service.
← Browse all industries