Chinese Restaurant Supply & Wok Ranges
Commercial wok ranges up to 110,000 BTU, rice cookers, fryers and refrigeration for Chinese restaurants, at wholesale prices. Call 206-419-5801.
Chinese Restaurant Supply and Equipment
A Chinese kitchen is built around fire. Stir-fries, fried rice and lo mein cook in seconds over a burner far hotter than anything on a standard range, and the rest of the kitchen, from rice cookers and steamers to fryers and refrigeration, is set up to keep that wok station fed. Chinese Restaurant Supply is a site from The Restaurant Warehouse, and this page is a practical guide to equipping a Chinese restaurant: what a commercial wok range does, which size to buy, how many you need, and what else a takeout, Cantonese, Sichuan or dim sum kitchen needs around it.
Call 206-419-5801 or email info@therestaurantwarehouse.com with your menu and floor plan, and we will help you put the equipment list together.
The Wok Station: The Heart of a Chinese Kitchen
How a Commercial Wok Range Differs From a Regular Range
A standard restaurant range burner puts out somewhere around 25,000 to 35,000 BTU under a flat grate. A Chinese wok range puts a single, much more powerful jet burner directly under a round wok ring, so a round-bottomed wok sits down into the flame. That concentrated heat is what gives stir-fried dishes their seared, smoky flavor, often called wok hei, and it is why a wok cook can finish a plate of beef and broccoli in a couple of minutes. Trying to run a Chinese menu on a flat-top range is one of the most common mistakes new operators make.
Atosa ATW-13 and ATW-16 Wok Ranges
We carry two Atosa commercial wok ranges. Both are single-wok, stainless steel units with a duck jet burner, a standing pilot, an adjustable valve and adjustable legs, and both carry cETLus and ETL Sanitation listings with a 1-year parts and labor warranty.
Atosa ATW-13: 13-inch wok ring, one 95,000 BTU duck jet burner. 17-7/8" W x 24-3/8" D x 34" H. Available in natural gas and propane.
Atosa ATW-16: 16-inch wok ring, one 110,000 BTU duck jet burner. 17-7/8" W x 24-3/8" D x 34-1/8" H. Available in natural gas and propane.
Replacement wok tops are also available for both sizes.
13-Inch or 16-Inch Wok Ring?
The ring size should match the woks your cooks use. A 13-inch ring suits smaller woks and single-order cooking, which fits most takeout kitchens. The 16-inch ring, with its stronger 110,000 BTU burner, suits larger woks and bigger batches of fried rice or noodles for family-style tables and catering. Many kitchens run a mix: 13-inch stations for made-to-order dishes and a 16-inch station for volume.
How Many Wok Stations Do You Need?
Plan on one wok station per cook working the line at your busiest hour. A small takeout with one wok cook can run on a single wok range, while a busy restaurant may line up two, three or four. Because each Atosa unit is a single wok range only 17-7/8 inches wide, you can set several side by side to build a two, three or four-wok line in exactly the length your hood allows, and replace one station without replacing the whole line.
Gas, Hood and Layout
A line of wok ranges uses a lot of gas. Four 110,000 BTU burners is 440,000 BTU before you add a fryer or rice cooker, so have a licensed contractor confirm that your gas line and meter can supply the full load. Wok cooking also throws heat, smoke and grease, so the exhaust hood has to be sized for it; confirm hood length and capacity before you order. Most kitchens put a water source within reach of the wok line so cooks can rinse the wok between dishes, so plan the plumbing with your contractor at the same time.
Comparing wok burners for a Thai, Vietnamese or pan-Asian line as well? Asian Restaurant Supply covers commercial wok ranges, stock pot stoves and noodle cookers for those kitchens.
Rice Cookers for Chinese Restaurants
Steamed rice goes out with almost every order, so the rice cooker runs all day. Our rice cooker collection includes gas and electric options:
Rinnai RER55AS 55-cup gas rice cooker from Thunder Group, about 35,000 BTU on natural gas (34,000 BTU on propane), for high-volume kitchens.
Thunder Group SEJ60000 33-cup electric rice cooker and the 30-cup SEJ50000, with a nonstick SEJ50000T version.
Thunder Group SEJ3201 30-cup digital rice cooker and warmer for kitchens that want to hold rice warm after cooking.
Most restaurants run at least two cookers so one batch is cooking while another is being served, and add a dedicated cooker for fried-rice rice, which is best cooked ahead and chilled.
For a deeper look at sizing, gas versus electric and holding rice through service, read the commercial rice cooker buying guide on Asian Restaurant Supply.
Steaming: Dim Sum, Fish and Buns
Traditional dim sum is steamed in stacked bamboo baskets set over a wok or steamer pot. For higher volume, a combi oven with a steam mode can steam trays of dumplings, buns, whole fish and vegetables at once. Atosa's electric smart touch combi ovens in our oven collection run from the AEC-0511E (5 half-sheet pans) to the AEC-1021E (10 full-sheet pans). Add food holding equipment to keep steamed and fried items ready between orders.
Frying: Egg Rolls, Crab Rangoon and Sweet and Sour
American Chinese menus lean heavily on the fryer: egg rolls, crab rangoon, sweet and sour chicken, General Tso's and orange chicken all start in hot oil. Atosa floor deep fryers include the 16-inch ATFS-40 (40 lb of oil) and ATFS-50 (50 lb), and the 22-inch ATFS-75 (75 lb) for high volume, in natural gas or propane. Many kitchens run one fryer for battered proteins and a second for egg rolls and wontons so the oil lasts longer.
Chinese Barbecue and Roasting
Cantonese barbecue shops roast char siu, crispy pork belly and duck. Dedicated hanging duck ovens are specialty items, but many kitchens roast char siu and pork belly in convection or combi ovens from our oven collection, then hold them hot for chopping to order. A meat slicer helps with roast pork and cold cuts for platters.
Refrigeration and Prep for Chinese Kitchens
A wok line is only fast if every ingredient is cut, marinated and within reach. That takes cold storage at the line and in back.
Reach-in refrigerators and freezers for marinated proteins, sauces and cut vegetables near the wok line.
Refrigerated prep tables and pan-style prep tables for mise en place: sliced beef, chicken, shrimp, scallions, garlic and ginger in pans at the work surface.
A walk-in cooler for cases of produce, proteins and noodles. Atosa walk-ins come in 8' x 8', 8' x 10' and 10' x 10' sizes.
Freezers for dumplings, egg rolls and frozen seafood.
Commercial mixers if you make your own dumpling wrappers, bao dough or noodles.
Takeout and Delivery Kitchens
Many Chinese restaurants do most of their business in takeout and delivery. Speed matters more than seating, so the layout should move food from wok to packing station in a few steps. Keep rice cookers, hot holding and fryers close to the packing counter, and add an ice machine sized for fountain drinks and cold items. Undercounter units like the Atosa YRU0140A (140 lb per 24 hours) fit small takeouts; larger restaurants should look at modular machines of 350 lb or more.
Sinks and Dishwashing
Woks, ladles, steamer baskets and sheet pans all have to be washed fast. Plan hand sinks near each station, a compartment sink large enough for woks, and a dishwasher sized to your covers. Our commercial sinks include one, two and three-compartment sinks and wall-mount hand sinks, and our commercial dishwashers include Fagor high-temperature undercounter and hood-type machines.
Sample Equipment Lists
Chinese Takeout
One or two 13-inch wok ranges
One 40 or 50 lb fryer
Two 30 to 33-cup rice cookers
Two-door reach-in refrigerator and a freezer
Refrigerated prep table
Food holding equipment and an undercounter ice machine
Hand sinks and a compartment sink
Full-Service Chinese Restaurant
Three or four wok ranges, mixing 13-inch and 16-inch rings
Two fryers
A 55-cup gas rice cooker plus electric backups
Combi oven for steaming and roasting
Reach-ins, prep tables and a walk-in cooler
Modular ice machine and a dishwasher
Dim Sum Restaurant
Wok ranges for stir-fried dishes and steaming over woks
Combi ovens for high-volume steaming
Freezers for dumplings and buns, and a mixer for dough
Food holding equipment for carts and the pass
Planning a New Chinese Restaurant Kitchen
Whether you are opening a neighborhood takeout or a large banquet restaurant, the order of decisions is the same.
Start With the Menu
Count how many dishes are stir-fried, fried, steamed and roasted, and estimate how many orders come out of each at your busiest hour. That tells you how many wok stations, fryers and rice cookers you need, and whether a combi oven earns its space.
Then Fit the Line to the Hood
The exhaust hood decides how much cooking equipment you can run. Measure the hood length and work out how many 17-7/8-inch wok ranges, fryers and other pieces fit under it, leaving room for the cooks to move. If you are building a new hood, size it for the wok line you want in two or three years, not only on opening day.
Confirm Gas and Electrical Service
High-BTU wok burners, gas rice cookers and fryers add up quickly, so confirm the gas supply before ordering, and decide between natural gas and propane, because each unit is built for one or the other. Check electrical service for refrigeration, ice machines, electric rice cookers and any combi oven.
Order Long-Lead Items First
Walk-in coolers and hood systems take the longest, so order them first. Order the wok ranges, fryers, refrigeration and rice cookers a few weeks before your inspections, and run every piece of equipment before your soft opening. Check with your local health department early about what they need to see before you open.
Why Buy From The Restaurant Warehouse
The Restaurant Warehouse sells commercial kitchen equipment at wholesale pricing. Atosa equipment is run for 24 hours at the factory before it ships, and it carries ETL Sanitation and cETLus listings. Atosa refrigeration is covered by a 3-year parts and labor warranty plus a 5-year compressor warranty, and Atosa gas cooking equipment, including the wok ranges, carries a 1-year warranty. Most in-stock Atosa units ship within one business day with free freight to the lower 48; see each product page for details.
Chinese Restaurant Equipment FAQ
How many BTU is a commercial wok burner?
Our Atosa wok ranges have a 95,000 BTU burner (ATW-13) or a 110,000 BTU burner (ATW-16), far more than a standard range burner.
Do you sell two, three or four burner wok ranges?
We sell single wok ranges that are 17-7/8 inches wide, so you can line up two, three or four side by side to build the wok line you need.
Should I buy a 13-inch or 16-inch wok ring?
Match the ring to your woks. The 13-inch ring suits single orders and takeout; the 16-inch ring suits larger woks and batch cooking.
Do the wok ranges come in propane?
Yes. Both the ATW-13 and ATW-16 are offered in natural gas and propane versions.
What size rice cooker does a Chinese restaurant need?
Most restaurants run at least two cookers. A 55-cup gas rice cooker suits high volume; 30 to 33-cup electric cookers suit takeouts and backup.
Can you help me plan a full Chinese kitchen?
Yes. Send your menu, seat count and floor plan to info@therestaurantwarehouse.com, or call 206-419-5801, and we will put together a quote.
Running a Japanese, Korean, Thai, Vietnamese or other Asian kitchen? See Asian Restaurant Supply for equipment guides built for those menus.
Shop all commercial restaurant equipment at The Restaurant Warehouse.
Contact Our Chinese Restaurant Equipment Team
Reach out for inquiries about our restaurant equipment and supplies. We're here to help you find the best solutions for your needs.
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