Page 117 - WaterSense at Work

WaterSense at Work: Best Management Practices for Commercial and Institutional Facilities
A wok stove is a Chinese pit-style stove that has a wok, or multiple woks, recessed
into the stove top, allowing heat to be fully directed onto the bottom of the wok.
Wok stoves can use water for cooling, cleaning, and cooking.
In a conventional water-cooled wok stove, the burner chimney and ring are affixed to
the top of the stove, trapping heat under the cooktop. To absorb the heat and keep
the cooktop cool, water jets spray cooling water across the cooktop at a rate of ap-
proximately 1.0 gallon per minute (gpm) per burner.
Wok stoves can be outfitted with a rinsing spout used to rinse and clean the wok
between uses. In many cases, the rinsing spout might be left running continuously,
even when not in use, because the operator may not have time to turn it off.
Many wok stoves also have a separate reservoir tap that fills a small reservoir used for
cooking. As with rinsing spouts, the reservoir tap might be left running continuously
even when the reservoir is full.
An illustration of a conventional water-cooled wok stove is shown in Figure 4-4.
Wok Stoves
Wok stoves
Sydney Water.
Wok stoves: The waterless wok stove