CASTA Wok Gas Cooking Stove 2000x700 mm for Professional Kitchens

A gas-powered wok cooking station delivers intense, direct heat through atmospheric burners positioned beneath the worktop. The flame heats the wok ring and the base of the wok itself, concentrating energy where the food contacts the metal. This method creates the high temperatures needed for stir-frying, searing and flash-cooking while allowing rapid response when the chef adjusts the gas valve. The open flame also produces the characteristic wok hei, the smoky aroma that defines many Asian dishes.

The operator places the wok on the chosen ring, ignites the burner and sets the gas flow to the required level. Each ring diameter matches a different wok size, so the flame wraps evenly around the base. The chef stirs and tosses the ingredients continuously, using the sloped sides of the wok to keep food moving and prevent sticking. When the dish is finished, the wok is lifted off the ring and the burner turned off. Removable drip trays beneath the burners collect any spills or oil, which are then emptied and cleaned at the end of service.

The worktop is a single sheet of 2.5 mm stainless steel AISI 304 18/10, reinforced underneath with welded pipe supports. The same grade of stainless steel forms the body, legs and all visible parts, giving a smooth, non-porous surface that resists corrosion and cleans quickly. A 200 mm rear splashback protects the wall from grease and liquids, while the drip trays slide out for washing.

Controls are limited to the gas valves for each burner. The valve adjusts the flame height and heat output, allowing the chef to switch instantly between high-heat searing and lower-temperature simmering. The range of burner powers—from 3.0 kW to 21.0 kW—lets the kitchen configure the stove for everything from delicate sauces to high-volume stir-fries.

A footprint of 2000 mm by 700 mm fits the stove into a standard worktop run, while the 275 mm height keeps the cooking surface at a comfortable working level. The stainless steel construction adds weight, which keeps the unit stable during vigorous stirring but requires a solid floor and may need two people to move it into position.

Daily cleaning involves removing the drip trays, wiping down the splashback and worktop, and brushing out any food debris from the burner ports. The stainless steel surfaces can be sanitised with standard kitchen chemicals without risk of corrosion. The removable trays are dishwasher-safe or can be washed by hand.

A 2000 mm by 600 mm model is also available, offering the same features in a narrower width for kitchens with limited space.