DC Norris 2700 Industrial Wok

• Large-scale stir-frying of vegetables, noodles, and rice dishes in food manufacturing.
• Cooking and mixing of sauces, gravies, and wet salads in industrial kitchens.
• Browning and sautéing of meat products prior to further processing.
• Preparation of ready meals and convenience foods requiring high-temperature, rapid cooking.

Typical capacity

Industrial woks of this class commonly range from 100L to 500L, with this unit specified at 150L.

Power supply

Units of this type typically require a 3-phase electrical supply for motor functions and control systems.

Heating method

This model utilises a thermal oil jacket for indirect heating, offering precise temperature control and preventing scorching.

Material construction

Industrial woks are typically constructed from food-grade stainless steel, ensuring hygiene and durability.

Control system

Modern units commonly feature HMI touchscreen controls for programming and monitoring cooking parameters.

Discharge mechanism

Tilting mechanisms are standard for efficient and safe discharge of cooked product.

• What are the advantages of thermal oil heating?

  Thermal oil heating provides uniform and consistent heat distribution, allowing for precise temperature control and reducing the risk of product burning or sticking to the vessel surface.

• Is this unit suitable for viscous products?

• What maintenance is typically required for an industrial wok?

• Can this equipment be integrated into an existing production line?

• What are the typical space requirements for a unit of this capacity?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

General overview for this equipment type