Gasmax WW-1NC Single Hole Waterless Natural Gas Wok Burner | 130MJ/h Chimney Jet

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The Gasmax WW-1NC Commercial Waterless Natural Gas Single Wok Burner is a heavy-duty, high-performance Asian cooking station engineered specifically for Australian commercial restaurant kitchens, Asian eateries, noodle bars, yum cha venues, and high-volume catering facilities. Delivering an intense 130MJ/h of thermal output via its high-velocity chimney burner, this unit provides the concentrated, searing "wok hei" heat demanded by professional wok chefs while completely eliminating the excessive utility bills and environmental footprint of traditional continuous-water-cooled cookers.

Measuring 600 mm Wide x 840 mm Deep x 1280 mm High (with an ergonomic 790 mm working deck height plus 470 mm integrated stainless steel splashback), the WW-1NC features an innovative engineered air-gap deck cooling system. This air-curtain barrier keeps the heavy-gauge deck cool to the touch and prevents metal buckling or heat stress—all without requiring a continuous stream of tap water running down the face of the unit. Certified under Australian Gas Approval (GMK10371) and WaterMark standards, built with a seamless one-piece pressed stainless steel top, smooth knee-operated gas valves, and a high-efficiency front gutter drainage filter, this single wok cooker sets the benchmark for kitchen safety, sanitary compliance, and utility savings.

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

• Massive 130MJ/h chimney burner output: High-capacity 130MJ/h commercial natural gas chimney jet burner generates ferocious, instantaneous heat for authentic flash frying, stir-frying, and deep wok searing (optional duckbill burner configurations available on request).

• Eco-friendly waterless air-gap cooling: Patented air-gap insulation design creates a protective thermal barrier beneath the wok deck, preventing heat distortion and deck buckling while eliminating thousands of litres of daily tap water consumption and reducing grease trap trade-waste charges.

• Seamless one-piece pressed stainless steel top: Heavy-gauge, deep-drawn single-piece stainless steel wok deck eliminates perimeter weld seams, ensuring the cooktop will never crack, leak, or trap food matter under intense thermal cycles.

• Ergonomic, smooth knee-operated gas valve: Allows the chef to modulate the burner flame effortlessly from simmer to high flame using intuitive knee levers, keeping hands free for wok handling, ladles, and seasoning pans.

• Integrated front gutter with solids filter system: Built-in front drainage trough captures food residues, liquid runoffs, and washdown water, directing waste through a high-efficiency strainer basket that prevents food solids from entering and blocking commercial floor drains.

• Heavy-duty cast iron wok ring: Thick, commercial-grade cast iron wok collar distributes intense radial heat evenly, accommodating standard 14-inch to 18-inch round-bottom Asian woks without rocking or slippage.

• Certified Australian gas & plumbing compliance: Fully certified with Australian Gas Approval (GMK10371) and WaterMark plumbing certification, meeting all mandatory AS/NZS 5601.1 and commercial council trade waste standards.

• Emergency master front shut-off valve: Prominently mounted on the front fascia for instantaneous gas isolation in the event of an operational emergency.

• Detachable frame for tight doorway access: The rear splashback panel, support legs, and lower storage shelf are completely detachable, enabling easy transport through narrow commercial doorways, corridors, and tight kitchen entries.

• Crevice-free hygienic build: Full food-grade commercial stainless steel construction with radiused joins and smooth facings ensures compliance with AS 4674 food hygiene standards and allows effortless end-of-shift washdown.

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

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To protect the stainless steel chassis, preserve burner efficiency, and uphold strict commercial kitchen food hygiene:

1. Front Gutter & Solids Filter Clearance: At the close of every 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 and rinse before reseating.

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. The seamless deck design eliminates dirt crevices—wipe in circular motions toward the front gutter. Never pour cold washdown water directly onto a red-hot cast iron ring or burner, as sudden thermal shock may fracture cast iron components.

3. Burner Nozzle & Pilot Jet Inspection: Periodically inspect the chimney burner jets and pilot flame orifice. Clear away any carbonised sauce drops, oil crusts, or debris 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 470 mm splashback panel, front knee levers, and master shut-off valve using warm water and a neutral commercial detergent. Wipe along the grain of the stainless steel to preserve the finish.

5. Drainage Line Flush: Flush warm, soapy water down the front gutter drainage outlet to clear away residual cooking oils and prevent fat solidification in internal piping.

Commercial Gas & Plumbing Installation Guidelines

The Gasmax WW-1NC is an industrial-rated 130MJ/h natural 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 accordance with AS/NZS 5601.1 (Gas Installations), local gas authority guidelines, and building codes. Ensure incoming natural gas supply pressure matches the appliance data plate.

2. Dedicated Gas Isolation & Pipe Sizing: Due to the high instantaneous 130MJ/h gas demand of the chimney burner, supply pipework must be adequately sized to prevent pressure drops during peak service. A certified manual gas isolation valve must be fitted upstream of the appliance.

3. Plumbing Waste & Water Connections: Connect the front drainage trough outlet to the kitchen trade waste drainage system via an approved tundish or grease trap line in compliance with AS/NZS 3500 and local WaterMark plumbing regulations.

4. Mechanical Exhaust Extraction Requirements: Operating a 130MJ/h chimney wok burner generates massive thermal currents, grease vapours, and combustion gases. This appliance must be situated 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 to ensure the wok deck pitches slightly toward the front gutter for optimal liquid drainage.

Freight, Delivery & Commercial Site Access Notice

Standard commercial road freight delivery is available Australia-wide to registered business premises with ground-floor 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 has narrow corridors or tight entryways, the detachable splashback, legs, and 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 ordering to arrange tailored transport or coordinate delivery schedules.

Frequently Asked Questions

How does a waterless wok burner work without continuous cooling water?

Traditional wok ranges use a continuous running water curtain across the stainless steel deck to absorb radiant heat and prevent the deck from warping or cracking. The Gasmax WW-1NC utilises 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 using a single drop of deck cooling water.

How much water does the Gasmax WW-1NC save compared to a standard wok range?

A traditional water-cooled wok table consumes between 3,000 and 5,000 litres of water per day during active kitchen service. Switching to the Gasmax waterless system can save a busy restaurant between 500,000 and 1,000,000 litres of tap water annually, drastically lowering municipal water bills and reducing trade-waste grease trap discharge levies.

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

A chimney burner (fitted standard on the WW-1NC) channels a focused, high-velocity jet flame straight up into the bottom curve of the wok, generating extreme heat concentration for rapid stir-frying and wok tosses. A duckbill burner spreads multiple smaller flame jets outward in a wider pattern, which is preferred by some chefs for broad simmering or braising. Duckbill burners are available upon request; contact our team for details.

Can this unit be converted to run on LPG (Bottled Gas)?

The WW-1NC is factory-jetted specifically for Natural Gas (130MJ/h). For kitchens operating on bottled Propane/LPG, an LPG-configured model or approved manufacturer conversion kit must be specified before ordering to ensure correct injector jetting and pressure regulation.

Does this unit comply with Australian commercial kitchen council regulations?

Yes. The Gasmax WW-1NC carries official Australian Gas Approval (Certificate GMK10371) and WaterMark plumbing certification, fulfilling all state and territory statutory requirements for commercial food premises installation.

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