B+S Black NC-4-SW-1 Gas Noodle Cooker & Soup Warmer | 316 Stainless

The B+S Black Series NC-4-SW-1 Commercial Noodle Cooker with Soup Warmer Insert (4 Rounds + 1 Rectangular Pot) is a heavy-duty, multi-functional Asian boiling station engineered specifically for Australian ramen bars, noodle houses, yum cha eateries, dumpling venues, and high-volume commercial catering kitchens. Measuring 450 mm Wide x 840 mm Deep x 1030 mm High, this commercial cooker pairs a 30-litre high-capacity water bath with an integrated 8-litre rectangular soup warmer pot, driven by a high-efficiency multi-jet target burner generating up to 75 Mj/h. Built with a corrosion-proof AISI 316 marine-grade stainless steel tank, an automatic water purifying overflow skimming system, thermostatic temperature controls, piezo pilot ignition with flame failure protection, and four round portion baskets, the NC-4-SW-1 enables chefs to boil noodles and hold hot broth side-by-side in a compact 450mm footprint (Australian Gas Approval Number: GMK10682).

Why commercial Asian kitchens and hospitality operators choose the B+S Black Series NC-4-SW-1:

• High-power multi-jet target burner (up to 75 Mj/h) — delivers intense, concentrated thermal output (70 Mj/h Natural Gas or 75 Mj/h LPG) to ensure rapid boil times and instantaneous heat recovery when dropping cold or frozen noodles into the water bath.

• Integrated 8-litre soup warmer insert — features a dedicated rectangular stainless steel pot that utilizes radiant water bath heat to keep ramen stocks, wonton broths, or dipping sauces hot and ready for fast bowl assembly.

• Corrosion-resistant AISI 316 marine-grade stainless steel tank — heavy-gauge 1.5mm 316 marine-grade tank withstands the extreme corrosive effects of boiling salted water, acidic broths, and mineral deposits without pitting or cracking.

• All-in-one 4 round + 1 rectangular configuration — comes supplied with four round stainless steel noodle baskets for individual portion control, alongside the rectangular soup pot, accommodating diverse menu items including ramen, udon, pho, pasta, dumplings, and Cheung Fun rice pastry.

• Built-in water purifying overflow system — integrated skimming weir automatically directs frothy surface starch down the drain, keeping the water clean, preventing boilovers, and eliminating gummy residue on finished noodles.

• Accurate thermostatic temperature regulation — sensitive thermostat control maintains precise water temperatures from a rolling boil for noodles to a controlled simmer for delicate dumplings and wontons.

• Flame failure & piezo safety controls — equipped with push-button piezo ignition, a standing pilot, and a certified Flame Failure Device (FFD) that immediately shuts off the gas supply if the flame is extinguished.

• Heavy-duty AISI 304 stainless steel cabinet — complete commercial stainless steel exterior resists heavy kitchen knocks, grease splatter, and high heat while allowing rapid sanitisation.

• Comprehensive 24-month warranty — backed by B+S Commercial Kitchens with a full 2-Year parts and labour commercial warranty across Australia.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

1. Never Fire Without Water: Always fill the 30L tank with water to the indicated fill line before lighting the main burner. Firing the burner dry can cause severe thermal distortion to the tank welds and void the warranty.

2. Continuous Starch Skimming: Keep the fresh water supply valve trickling slightly during heavy service. This continuous flow pushes foamy starch scum across the front overflow weir and down the drain, preventing sticky water and starchy boil overs.

3. End-of-Shift Drainage: Extinguish the burner and allow the water bath to cool to a safe temperature before opening the 1" drain valve. Drain the water into an approved drainage tundish or floor waste.

4. Tank Sanitisation & Salting Protocols: Never pour dry, granular cooking salt directly onto the cold base of the tank. Undissolved salt crystals settling on stainless steel can create localized chloride pitting. Always stir salt directly into actively boiling water. Wash down the 316 tank, rectangular insert, and wire baskets daily with warm soapy water and a non-abrasive scouring sponge.

5. Periodic Descaling: In hard-water areas, mineral limescale naturally deposits onto heating surfaces. Descale the water tank every 2 to 4 weeks using an approved food-safe commercial descaling solution to maintain thermal transfer efficiency and protect thermostatic sensors.

Gas, Plumbing & Installation Notice

The B+S Black Series NC-4-SW-1 is an industrial commercial gas cooking appliance requiring trade installation:

1. Authorised Installation: Must be installed, tested, and commissioned by an authorised, licensed gas fitter and licensed plumber in strict compliance with current AS/NZS 5601 gas installation regulations, AS/NZS 3500 plumbing standards, and local council trade-waste bylaws. A formal gas compliance certificate must be retained to maintain warranty coverage.

2. Combination Control Valve & Inbuilt Regulator: The unit is supplied complete with a combination gas control valve and integrated pressure regulator. Supply lines must be sized adequately (3/4" BSP feed) to supply 70 Mj/h (NG) or 75 Mj/h (LPG) without pressure drop-offs during peak kitchen operation.

3. Plumbing & Drainage: Requires connection to a 1/2" copper mains cold water supply line. The 1" BSP male drain and overflow outlet must discharge via an indirect connection into an approved commercial floor tundish or grease interceptor trap.

4. Ventilation Clearances: Must be positioned directly beneath an approved commercial kitchen exhaust hood compliant with AS 1668.2 to extract steam and gas combustion by-products. Maintain minimum clearances of 150 mm from combustible walls, or 50 mm from non-combustible partitions.

Freight & Delivery Notice

Standard commercial freight delivery is available Australia-wide to commercial business addresses with level ground access or loading docks. Due to the unit's crated weight and dimensions, delivery to residential or non-commercial addresses requires a customised tail-lift freight quote. Please contact our friendly commercial sales team prior to ordering to verify site access, delivery doorway clearances, and your required gas specification (Natural Gas or LPG).

Frequently Asked Questions

What are the advantages of having the 8-litre soup warmer insert?

The NC-4-SW-1 is designed for high-efficiency Asian noodle bars. Rather than taking up valuable cooktop space for stockpots, the 8-litre rectangular insert sits directly within the cooker, utilizing heat from the water bath to keep broth hot and ready. This allows chefs to boil noodles in the four round baskets and ladle fresh, steaming soup into the bowl in one continuous motion.

Why is an AISI 316 marine-grade tank essential for noodle cookers?

Cooking fresh noodles and pasta involves continuous boiling of salted water and acidic broths. Standard 304 stainless steel can suffer from chloride pitting and crevice corrosion under prolonged high-temperature exposure. The AISI 316 marine-grade stainless steel used in the NC-4-SW-1 contains molybdenum, providing superior defence against chloride corrosion and extending the life of the appliance.

Can this unit be used for dim sum and yum cha items?

Yes. In addition to ramen, udon, and egg noodles, this versatile water cooker is widely used for steaming yum cha dumplings, wontons, and Cheung Fun (rice noodle rolls) using custom perforated insert trays or stacking bamboo steamers over the boiling bath.

Does the cooker come with a gas regulator?

Yes. The B+S Black Series NC-4-SW-1 is supplied with an integrated combination control valve that features an inbuilt gas regulator factory-calibrated for either Natural Gas (1.0 kPa) or LPG (2.6 kPa). Be sure to specify your gas type when placing your order.

How does the starch overflow system work?

As noodles boil, starches leach into the water, forming a thick froth that can boil over and leave noodles with a sticky coating. The NC-4-SW-1 features an overflow gutter at the water line. When fresh water is slowly introduced, surface water and starch froth are skimmed over the weir and flushed down the 1" drain, keeping the cooking water fresh throughout service.

N.B Images are for illustrative purposes only. Specifications are subject to change without notice.