You can call it a bratt pan or braising pan, not just a wok cooker. That's what the Chinese call it. It uses food-grade stainless steel, so the food doesn't easily stick to the pan's bottom. There's a Teflon coating that also keeps the food from sticking to the bottom of the pan. But it contains toxic substances, which are not good for your health. We use a stainless steel pan that doesn't contain toxic substances.
It uses induction heating. The iron molecules inside the pot rotate at high speed to generate heat. All the food that touches the pot will be heated. It can heat evenly.
Too deep, lid is unnecessary, unloading onto floor is strictly forbidden by most health codes, and obviously not hot enough to compete with an actual wok because nothing is burning even with that tiny amount of movement. This is most likely just a regular induction tilt cooker that has been modified or rebranded without modification.
It is intense, about 150L, to allow food factories or canteens to cook more food. If you plan to stew soup, boil sauce, or keep dust from falling into the pot, the lid is necessary. The lid can be opened, and it is entirely up to the chef to use it or not. We don't spill food on the floor, a plate or stainless steel soup bucket is necessary. We have a special commercial induction wok cooker that can meet your requirements. If you are interested, you can contact us. This is our latest product. It is a product that many food factories or canteens want us to produce.
Look very good
Thanks☺
Not hating -- I would love one of these for meal prepping, but what makes this a "Wok"?, and what makes it non-stick?
You can call it a bratt pan or braising pan, not just a wok cooker. That's what the Chinese call it. It uses food-grade stainless steel, so the food doesn't easily stick to the pan's bottom. There's a Teflon coating that also keeps the food from sticking to the bottom of the pan. But it contains toxic substances, which are not good for your health. We use a stainless steel pan that doesn't contain toxic substances.
@@lestovinductioncookersupplier8 thanks! I was wondering if there was teflon in it that makes it nonstick, good to know that there isn't!
@@some5672 Welcome😊😊
❤❤❤🇵🇰🇵🇰🇵🇰
☺☺☺ Thanks.
This video is really asking uncle Rogers to comment
Uncle Rogers is welcome to comment.
How even is the heating?
It uses induction heating. The iron molecules inside the pot rotate at high speed to generate heat. All the food that touches the pot will be heated. It can heat evenly.
@lestovinductioncookersupplier8 so no hot spots?
@@alexschubert There are no heated blind spots.
@@lestovinductioncookersupplier8 what are the power requirements?
@@alexschubert 20kw
Too deep, lid is unnecessary, unloading onto floor is strictly forbidden by most health codes, and obviously not hot enough to compete with an actual wok because nothing is burning even with that tiny amount of movement. This is most likely just a regular induction tilt cooker that has been modified or rebranded without modification.
It is intense, about 150L, to allow food factories or canteens to cook more food. If you plan to stew soup, boil sauce, or keep dust from falling into the pot, the lid is necessary. The lid can be opened, and it is entirely up to the chef to use it or not. We don't spill food on the floor, a plate or stainless steel soup bucket is necessary. We have a special commercial induction wok cooker that can meet your requirements. If you are interested, you can contact us. This is our latest product. It is a product that many food factories or canteens want us to produce.
that's not fried rice, that's steamed rice!
When food is stir-fried at high temperatures, steam is produced.