Double Wok with Single Temperature Control

A common commercial kitchen appliance featuring two independent wok burners that share a single temperature control system. This means the heat for both burners is adjusted synchronously and cannot be set independently.

Primarily used in Chinese catering settings for high-volume, rapid stir-frying, it offers the advantages of parallel cooking and easy operation. It is widely applied in restaurant kitchens, institutional cafeterias, and fast-food chain outlets, especially suitable for scenarios requiring the simultaneous preparation of dishes with identical cooking requirements (e.g., stir-fried vegetables, fried rice, and chow mein).