In today’s progressively competitive restaurant industry, the commercial Chinese induction wok range has gotten to be an vital piece of cooking equipment to improve kitchen efficiency and protect flavor. Whether it is a conventional Chinese restaurant or a modern fusion restaurant, the use of this efficient and environmentally friendly equipment not only speeds up the cooking process, but also maintains the original flavor of the ingredients. In this article, we’ll take a closer look at how you can improve restaurant efficiency and keep up flavor with a Chinese induction cooking wok and share a few flexible cooking tips.
What is a Commercial Chinese Induction Wok Range?
Chinese induction wok range is a sort of cooking equipment that uses electromagnetic heating and is usually used for rapid stir-frying, deep-frying, steaming and many other cooking methods in Chinese cuisine. Unlike traditional gas wok pans, induction wok cooking pans feature even heating and precise temperature control, which allows cooks to control the heat more flexibly, thus cooking dishes with excellent color and flavor. Chinese induction wok has too gotten to be one of the essential equipment in restaurant kitchen because of its high efficiency and stability.
The working principle of Commercial Chinese Induction Wok Range
Commercial Chinese wok range burner directly heats the bottom of the pan through electromagnetic induction, so that it quickly reaches the desired high temperature. Compared to conventional gas stoves, this heating method is much more energy efficient and exact, with small warm squandered and no smoke created. For restaurants, this means not only saving energy, but also greatly reducing smoke contamination in the kitchen and moving forward the working environment.
The Mystery of Flexible Cooking
1. Stir-frying at high temperatures: bringing out the special flavors of ingredients
In Chinese cooking, “stir-fry” is a common and imperative cooking method. With its effective immediate warming work, Chinese induction wok can heat up the wok to a high temperature in a brief time, so as to achieve the effect of quickly locking the dampness and flavor of the ingredients. By stir-frying at high temperatures, the surface of the ingredients will quickly caramelize to shape a crispy outer shell, whereas the insides remains delicate and succulent, thus inspiring a special and new taste.
Secret Tip:
- Utilize the preheat work to bring the wok up to temperature rapidly in seconds.
- Rapidly stir-fry vegetables and meats when the wok comes to a high temperature to preserve the flavor and supplements of the ingredients.
- Accurately control the temperature to avoid overheating and causing fixings to lose water.
2. Slow stewing and simmering: retaining the nutrition of ingredients
In addition to high-temperature stir-fry, Chinese induction wok is also suitable for slow cooking and simmering. The precise temperature control function of the commercial Chinese wok pan allows the cook to set the low temperature as needed so that the ingredients can be stewed for a long time, which not as it were mollifies the food, but too permits the seasonings to completely enter and bolt the nutrients.
Secret Tip:
- Set a direct temperature to keep up a consistent low-temperature, slow-cooking environment in the pot.
- Utilize pots and container with thick bottoms to anticipate fixings from staying or burning.
- Select fixings that are solid to braise, such as beef brisket and pork ribs, to release the flavors of the ingredients through a long period of slow braising.
3. Combining frying and stir-frying: making layers of flavor
The quick heat-up and cool-down characteristics of the Chinese wok range commercial make it perfect for stir-fry cooking. For example, frying ingredients until golden brown, and then stirring them to evenly heat them, makes the perfect firm outside and delicate insides. Whether it’s fish or chicken, the Chinese induction wok cooker can handle it with ease.
Secret Tip:
- Sear at a high temperature to seal in the juices of the meat, at that point rapidly lower the temperature and stir-fry until cooked through.
- Utilize a little sum of oil amid the broiling handle to maintain a strategic distance from over the top oil influencing the flavor of the dish.
- Attempt not to turn the ingredients too often when frying to ensure the integrity of the shell.
4. Fast steaming: keep up delicacy and nutrition
Commercial Chinese wok cooker range is not only used for stir-frying, it can also quickly steam ingredients. Induction cookers are able to heat water to boiling point in seconds, making them ideal for quick steaming operations. Steaming vegetables, fish and other fixings holds their new flavor whereas maintaining a strategic distance from supplement loss.
Secret Tip:
- Drop vegetables or fish rapidly into the pot when the water is just coming to a boil to keep the fixings new and crisp.
- Steaming time should be precisely controlled according to the size and type of ingredient to prevent overcooking.
- Utilize a steaming rack or bushel to warm fixings equitably.
5. Flexible Temperature Change: Fine Adjustment of Firepower
While traditional gas stoves are usually not precise enough to adjust the heat, commercial chinese wok ranges allow you to precisely adjust the heat level to meet the heat requirements of different dishes. For example, when cooking thick sauces, the heat can be adjusted to a low temperature, so that the sauce can be evenly reduced and not paste the pan.
Secret Tip:
- For dishes that require moderate decrease of the sauce, alter the heat to a low temperature to avoid high temperatures that can cause the bottom of the pan to burn.
- Alter the temperature concurring to the cooking stage of the ingredients to realize the flexibility of switching from high-temperature stir-fry to low-temperature slow cooking.
Four advantages of Chinese induction commercial wok range to improve the operational efficiency of the restaurant
1. Abbreviate cooking time
The quick heating function of commercial induction woks significantly shortens the cooking time of dishes, especially during busy meal times, and can significantly improve the efficiency of food delivery. This efficient heating helps the kitchen team to process more orders in a shorter period of time, hence making strides the by and large operational proficiency of the eatery.
2. Enhance restaurant menus
Induction wok recipes can breathe new life into your restaurant menu. Commercial chinese range wok can not only retain the advantages of traditional iron wok, but also enhance the quality of dishes through modern technology. Whether it’s a classic Chinese stir-fry or a modern fusion dish, an induction wok can effectively handle it and bring clients an exceptional eating experience.
3. Energy saving and environmental protection, reduce costs
The energy of the chinese induction cooker range is almost entirely used to heat the wok, avoiding the heat loss generated by gas stoves during the heating process. Therefore, the use of chinese cooking wok range can significantly reduce energy consumption, which in the long run can not only save a lot of costs for the restaurant, but also reduce carbon emissions from the kitchen, in line with the trend of green environmental protection.
4. Reduce equipment maintenance and cleaning time
The stainless steel and flame-free design of the induction wok makes it easier to clean and maintain. Restaurant staff can clean the cooker faster, reducing kitchen cleanup time, particularly after the eating rush.
With its high efficiency, precision and versatility, the commercial Chinese induction wok is gradually changing the way restaurants cook. With its quick heat-up, exact temperature control and flexible cooking technology, it not only enhances the efficiency of restaurant meals, but too keeps up the unique flavor of the dishes. By mastering these versatile cooking secrets, restaurants can not only save time and costs, but too give clients with higher quality dishes. Whether it’s the traditional Chinese stir-fry technique or the modernized multifunctional cooking operation, Chinese induction wok is an irreplaceable equipment in each eatery kitchen.
