Gasmax WW-1L Single Hole Waterless LPG Commercial Wok Burner | Duckbill Jet

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The Gasmax WW-1L Commercial Stainless Steel Waterless LPG Single Wok Burner is a heavy-duty, high-performance Asian cooking station engineered specifically for Australian commercial restaurant kitchens, Asian restaurants, takeaway noodle bars, yum cha venues, food trucks, and regional catering facilities operating on bottled gas (LPG/Propane). Designed as a compact, single-hole workhorse (without side burners), this unit delivers the searing heat, broad flame dispersion, and rapid recovery demanded by professional wok chefs while eliminating the costly utility bills and drainage issues associated with traditional water-cooled wok ranges.

Measuring 600 mm Wide x 840 mm Deep x 1280 mm High with a robust 65 kg chassis, the WW-1L incorporates an advanced engineered air-gap deck cooling system. This convective air-curtain barrier keeps the heavy-gauge stainless steel cooktop cool to the touch and prevents metal buckling, cracking, or thermal fatigue—all without requiring a continuous stream of tap water running across the cooking surface. Certified under Australian Gas Approval (GMK10371) and WaterMark plumbing standards, the WW-1L features a seamless one-piece pressed stainless steel top, standard high-output duckbill burners (with optional chimney burners available), smooth knee-operated gas valves, a master emergency shut-off valve, and a full-width front gutter with a high-efficiency solids waste filter for uncompromising commercial performance, safety, and compliance.

Why Australian Asian restaurants, noodle bars, and commercial venues choose the Gasmax WW-1L:

• High-performance LPG duckbill burner output: Comes fitted standard with commercial duckbill burners designed specifically for bottled Propane/LPG, spreading intense, multi-jet flames across the curved base of the wok for rapid heat recovery, wok tosses, braising, and authentic stir-frying (optional chimney jet burner configurations available on request).

• Eco-friendly waterless air-gap cooling technology: Engineered air-gap thermal barrier circulates cooling air beneath the wok deck, preventing heat distortion and deck buckling while eliminating thousands of litres of daily tap water waste and slashing grease trap trade-waste levies.

• Seamless one-piece pressed stainless steel top: Heavy-gauge, deep-drawn single-piece stainless steel wok deck eliminates internal weld joins, guaranteeing the cooktop will never crack, leak, or trap food matter under relentless commercial thermal cycling.

• Ergonomic, smooth knee-operated gas valve: Allows the line chef to modulate flame intensity effortlessly using intuitive knee controls, keeping both hands completely free for wok handling, ladles, and seasoning pans during busy service periods.

• Integrated front gutter with waste solids filter: Built-in front drainage channel captures food residue, oil runoffs, and washdown water, directing waste through a fine stainless steel strainer basket that stops food solids from entering and clogging commercial drains.

• Heavy-duty cast iron wok ring: Solid, heat-resistant cast iron collar distributes intense radial heat evenly and securely supports standard 14-inch to 18-inch round-bottom Asian woks without wobbling.

• Certified Australian gas & plumbing standards: Holds official Australian Gas Approval (GMK10371) and WaterMark plumbing certification, fulfilling all state and territory statutory requirements for commercial kitchen compliance (AS/NZS 5601.1).

• Emergency master front shut-off valve: Prominently positioned on the front control panel for instant, single-touch gas isolation across the entire appliance during an emergency.

• Modular detachable frame for tight doorway access: The rear splashback guard, heavy-duty legs, and lower storage shelf detach cleanly, enabling hassle-free transport through narrow commercial doorways, tight hallways, and food trailer entries.

• Hygienic crevice-free construction: Built entirely from high-grade commercial food-safe stainless steel with smooth radiused contours, meeting AS 4674 food hygiene standards and allowing rapid end-of-shift washdowns.

• 1-Year commercial warranty: Backed by an Australian 1-Year parts and labour commercial warranty for dependable peace of mind.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To protect the stainless steel chassis, preserve burner performance, and maintain strict food safety standards:

1. Front Gutter & Solids Filter Cleaning: At the end of every service shift, remove the stainless steel waste strainer from the front drainage trough. Empty collected vegetable cuttings, rice, and food solids into the organic waste bin. Wash the filter basket in warm soapy water, rinse thoroughly, and reseat.

2. Pressed Deck Wipe-Down: Clean the one-piece pressed stainless steel top plate using a non-abrasive commercial degreaser and a soft cloth or scourer pad. Wipe accumulated residues forward into the front gutter. Never pour cold washdown water directly onto a red-hot cast iron ring or burner, as extreme thermal shock can crack cast iron components.

3. Burner Jet & Pilot Inspection: Periodically inspect the duckbill burner nozzles and pilot flame orifice for sauce drops, grease crusts, or soot build-up. Clear any clogged ports gently using a fine brass wire brush or cleaning needle to maintain a crisp, stable blue flame.

4. Splashback & Knee Valve Sanitisation: Wipe down the rear splashback panel, front knee levers, control knobs, and master shut-off valve using warm water and a neutral commercial detergent. Always wipe in the direction of the metal grain to prevent scratching the finish.

5. Drainage Line Flush: Pour hot, soapy water down the front gutter drain outlet to flush out residual cooking oils and prevent grease accumulation in downstream pipework.

Commercial Gas & Plumbing Installation Guidelines

The Gasmax WW-1L is a commercial LPG gas appliance requiring certified trade installation:

1. Mandatory Licensed Gas Fitter Installation: This unit must be installed, commissioned, and pressure-tested by an Australian licensed gas fitter in strict compliance with AS/NZS 5601.1 (Gas Installations), local gas authority regulations, and relevant building codes. Ensure incoming LPG supply pressure and cylinder regulator settings match the appliance data plate.

2. Gas Supply Line Sizing: Ensure gas supply pipework, LPG bottle regulators, and changeover valves are correctly sized to prevent pressure drops during peak service. A certified manual gas isolation valve must be installed upstream of the cooker in an easily accessible location.

3. Plumbing Waste Connection: Connect the front gutter drainage outlet to the commercial kitchen trade waste drainage system via an approved tundish or grease trap line complying with AS/NZS 3500 and local WaterMark plumbing standards.

4. Mechanical Exhaust Extraction Requirements: Operating a high-output wok burner generates intense thermal currents, grease vapours, and combustion products. This appliance must be installed directly beneath an approved commercial kitchen exhaust hood compliant with AS 1668.2 standards.

5. Clearances & Floor Levelling: Maintain mandatory clearances to surrounding structures (minimum 150 mm to non-combustible walls and 300 mm to combustible materials). Adjust the heavy-duty levelling feet so the wok deck pitches slightly toward the front gutter for optimal liquid runoff.

Freight, Delivery & Commercial Site Access Notice

Standard commercial road freight delivery is available Australia-wide to registered business premises with street-level access or dedicated loading dock/forklift facilities.

Please note: Deliveries to residential premises, domestic addresses, or regional sites requiring a hydraulic tail-lift truck require a specialised delivery quote. If your site features narrow corridors, tight stairwells, or standard commercial doorways, the rear splashback guard, support legs, and lower undershelf can be dismantled on site to fit through any standard commercial doorway (minimum 700 mm clear width recommended). Please contact our friendly commercial sales team prior to placing your order to arrange customised transport or confirm site delivery access.

Frequently Asked Questions

How does the waterless air-gap cooling system work?

Traditional wok ranges run a continuous stream of tap water over the top deck to absorb radiant heat and prevent the steel from buckling or cracking. The Gasmax WW-1L features an engineered air-gap convective cooling barrier beneath a deep-drawn, heavy-gauge one-piece pressed stainless steel top. This design dissipates thermal energy naturally through guided airflow, keeping the deck cool and rigid without requiring a single drop of cooling water.

How much money can a waterless wok save on utility bills?

A standard water-cooled wok burner consumes between 3,000 and 5,000 litres of water per day during active kitchen service. Switching to the Gasmax WW-1L waterless system can save a busy restaurant between 500,000 and 1,000,000 litres of tap water annually, drastically reducing municipal water bills and lowering local council trade-waste discharge fees.

What is the difference between a duckbill burner and a chimney burner?

A duckbill burner (fitted standard on the WW-1L) disperses multiple flame jets outward in a wider pattern across the base of the wok, providing balanced heat distribution that is well-suited for braising, simmering, and standard stir-frying. A chimney burner focuses a concentrated, high-velocity jet flame straight up into the centre curve of the wok for extreme flash frying. Chimney burner setups are available upon request; contact our sales team for details.

What is the difference between the WW-1L and the WW-1LC?

Both models share the same dimensions and waterless LPG chassis; however, the WW-1L comes standard with a multi-flame duckbill burner, whereas the WW-1LC is factory-fitted with a high-velocity chimney jet burner.

Does this unit satisfy Australian council health and safety audits?

Yes. The Gasmax WW-1L carries full Australian Gas Approval (Certificate GMK10371) and WaterMark plumbing certification, fulfilling all state, territory, and local municipal health department standards for commercial kitchen operation.

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