Commercial woks, wok burners and Asian cooking equipment for Chinese restaurants, Thai kitchens, Asian BBQ venues and high-volume Asian food operations — 37 products covering gas chimney-burner wok ranges, duckbill-burner wok ranges, induction woks and Asian commercial cooking equipment from Jasper, GasMAX, Benchstar and Electmax. This is a sub-collection of commercial cooking equipment — browse there for broader cooking equipment including gas cooktops and griddles. Popular with operators in Sydney's Asian restaurant precincts including Parramatta, Bankstown and Chatswood who require high-BTU gas wok burners for authentic wok hei cooking.
Popular picks include the Jasper Double Wok Burner Chimney Burner LPG Gas — a commercial-grade dual-burner LPG range — and the Jasper Triple Wok Burner Duckbill Burner for three-burner high-output Asian range configurations.
Frequently asked questions
What is a commercial wok burner and how does it differ from a standard gas burner?
A commercial wok burner (also called a wok range or Chinese range) outputs 80,000–200,000+ BTU — far higher than a standard commercial gas burner (30,000–60,000 BTU). The high heat creates the "wok hei" (breath of wok) characteristic of stir-fry cooking. Chimney-burner designs direct heat upward into the wok bowl; duckbill designs spread heat across a wider base.
Gas or induction wok burner — which is right for my kitchen?
Gas: delivers authentic wok hei, no power infrastructure cost, preferred for Chinese restaurant use. Induction: flameless, faster temperature control, suits kitchens with limited ventilation or gas supply, but requires induction-compatible wok (magnetic-base flat or slightly rounded-bottom). For high-BTU stir-fry, gas remains the commercial standard in AU.
What gas type — LPG or natural gas?
Most commercial wok burners are available in both LPG (bottled gas) and natural gas (NG/piped) variants. If your site has a piped natural gas connection, NG running costs are typically lower. LPG suits sites without a gas connection. Select the correct variant at checkout — do not convert without a licensed gasfitter.
Do I need special ventilation for a commercial wok burner?
Yes — high-BTU wok burners produce significant heat, steam, and combustion by-products. An AS 1668.2-compliant commercial exhaust canopy is mandatory. Asian-style wok ranges typically need a dedicated high-capture canopy sized to the wok range footprint.
Do you deliver Asian cooking equipment across Australia?
Yes — fast dispatch to all states, including Sydney, Melbourne and Brisbane. Heavy wok ranges ship palletised freight; portable wok plates ship standard freight. Delivery timeframes at checkout.
What is the warranty on commercial wok burners?
Manufacturer-backed and varies by brand and model — see our warranty information page for full terms.
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