Restaurant wok burner: how to choose, install and use it safely

Stir-fries over a fierce flame, deep-frying and large pots of bone broth all need a powerful flame that a household stove cannot provide. A restaurant wok burner is a high-output LPG burner widely used in eateries, restaurants and canteens. This article explains how to choose a burner, choose a gas supply, install it and operate it safely.

What is a high-pressure wok burner?

A high-pressure wok burner (known in Vietnam as a “bếp khè”) is a gas burner with a large burner head (usually cast iron) that produces a strong, concentrated flame, with a characteristic roar when the flame is high. It usually has a sturdy frame to hold heavy woks and pots, and comes in single-burner and double-burner versions or can be combined into a cooking range. See the VNG/BH001 cast-iron wok burner.

How to choose a wok burner for a restaurant

• By dish: stir-frying over a fierce flame needs a burner head that concentrates the flame; stewing and simmering large pots needs an even flame that can be turned down to keep cooking for a long time.
• By output: look at the gas consumption marked on the burner; the total output of all burners determines the gas supply and the regulator.
• By pot and wok size: a sturdy pan support that fits the base of large pots.
• Materials: a heat-resistant cast-iron burner head; a sturdy frame that is easy to clean.
• Safety features: some burners have a safety valve that shuts off the gas if the flame goes out — these are preferable.

Choosing the gas supply and regulator

A wok burner uses much more gas than a household stove:

• Gas supply: 45kg cylinders are commonly used; when several burners run at the same time, use a cylinder manifold so the gas can vaporise fast enough, avoiding frost on the cylinder and a weak flame.
• Regulator: use one suited to commercial burners as instructed by the burner manufacturer, and of the right type for the cylinder valve — see POL and QCC valves. Do not use a household regulator for a wok burner.
• Hoses and pipework: made specifically for gas and able to withstand the system’s working pressure.

For how to lay out the cylinder area, manifold and pipework, see installing gas cylinders in a restaurant.

Installing a wok burner

1. Place the burner on a flat, solid, non-combustible surface, at the distance from walls and flammable materials given in the manufacturer’s instructions.
2. Provide good extraction and ventilation above the burner.
3. Keep the gas cylinders in a separate area, not right next to the burner.
4. Tighten all connections and test for leaks with soapy water before lighting for the first time.
5. It is best to have a qualified contractor install the gas system for a restaurant kitchen.

Operation and cleaning

• Open the cylinder valve and main valve first, then open the burner valve and light it; turn off in the reverse order.
• Never leave a burner on a high flame unattended.
• Clean the burner head regularly: grease and food block the flame ports, making the flame red and uneven — see weak or red gas stove flame.
• Check hoses and connections every week; replace them when they show signs of ageing.
• Provide a fire extinguisher suitable for the kitchen and train staff in what to do if they smell gas.

Frequently asked questions

Written by the VietnhatGas technical and sales team — a batch manufacturer of LPG cylinders. This content is for reference; regulations and standards may change, so please check the current texts.