Wok cooking stations are the heart of a professional Asian kitchen — without the right power and temperature, it is impossible to achieve authentic wok dish quality with the characteristic "wok hei" (fire breath) flavour, which only develops at extremely high temperatures.
Types of wok cooking stations
Professional wok cooking stations are available in various types and configurations. Gas wok stations — the most common in HoReCa applications; high-power gas burners (15–25 kW and above) provide the heat intensity required for traditional wok techniques. Electric wok stations — electric coil or induction heating solutions for wok cooking; lower maximum temperature than gas, but useful where no gas connection is available. Single-position wok stations — compact single wok position stations for smaller restaurants or as a wok addition to an existing kitchen. Multi-position wok stations — 2–4 wok position linear stations for larger restaurants or high-capacity wok kitchens; each position with independent power control. Canopy-type wok stations — with built-in water tap, juice drainage system and integrated wok support. Also explore Japanese Teppanyaki Hot Plates.
Technical parameters and power requirements
The technical parameters of professional wok stations determine the level of dish authenticity and productivity. Heat output — gas wok stations: 15–25 kW per position (Premium models up to 30+ kW); by comparison, a standard hob burner — 3–4 kW. Wok support ring — fixed or adjustable wok support that holds round-bottomed wok pans precisely over the burner. Water supply — built-in water tap next to the wok position for convenient wok rinsing between dishes. Juice and water drainage — drainage system integrated into the station block; prevents liquid accumulation on the kitchen floor. Ventilation — wok stations require enhanced ventilation (900–1500 m³/h per position) due to the large amount of heat and steam. Also explore Aisha Multifunction Gas Cooking Pots.
Wok hei and Asian cuisine authenticity
Wok hei ("wok breath" in Chinese) is the characteristic aromatic flavour and crispness achieved only with high temperature and skilled wok technique. Maillard reaction — high temperature promotes intense protein and sugar caramelisation on the surface of ingredients, creating a complex flavour profile. Fast process — authentic wok dishes (such as stir-fry) take 2–4 minutes to prepare; high temperature is a critical factor. Difference from standard cooking — a standard hob does not provide sufficient temperature; ingredients start to steam in liquid rather than sear. A professional wok station is the only way to achieve authentic wok hei results in an Asian restaurant. Also explore Yakitori Grills.
HoReCa application scenarios
Asian restaurant — wok station as the main cooking appliance; a 2–4 position station provides sufficient capacity during popular Chinese, Thai or Vietnamese restaurant dinner service. Wok concept fast-casual outlet — single-position wok stations at multiple cooking points for a fast-casual menu serving a large number of customers. Live cooking hot concept restaurant — wok station in a visible live cooking zone, where the chef prepares dishes directly in front of customers. BHS supplies wok stations to Asian restaurants and HoReCa businesses.
Frequently asked questions
Can a standard hob be used for wok cooking? Partially — a standard hob will not deliver authentic wok hei; a professional wok station is necessary. Contact BHS. Explore Japanese Teppanyaki Hot Plates.
How many wok positions are needed for a 60-seat restaurant? Usually 2–3 positions; depends on the proportion of wok dishes in the menu and service pace.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
