If retrofitting an existing conventional wok stove, check to see if rinse spouts can be
replaced with spouts that automatically shut off or that can switch off when pushed
back away from the wok.
When purchasing a new wok stove or replacing an existing conventional wok stove,
look for models that are considered waterless, or are air-cooled instead of water-
cooled. Waterless wok stoves can use about 2 percent more energy than a conven-
tional wok stove,
but they can use 90 percent less water. Alternatively, look for
models that use recirculated chilled water. Also, consider models that have automatic
shut-off rinse spouts and/or knee-operated timer reservoir taps to limit both the flow
rate and duration of the flow to the rinse spout and reservoir tap.
Water savings can be achieved through two mechanisms: eliminating the use of
cooling water and reducing the flow rate and duration of use of rinse spouts and
To calculate facility-specific water savings and payback, use the following information.
Wok Stove Retrofit
Wok cleaning and cooking activities can use 500 to 800 gallons of water per day,
particularly if the rinse spouts and reservoir taps are left constantly running.
Retrofitting the wok stove to reduce the flow rate and duration of use of rinse spouts
and reservoir taps can significantly reduce water use associated with wok cleaning
Current Water Use
To estimate the current water use of the existing wok stove rinse and reservoir
spouts, identify the following information and use Equation 4-9:
Flow rate of each rinse and reservoir spout.
Average daily use time of rinse and reservoir spouts.
Number of days the facility operates each year.
International Association of Plumbing and Mechanical Officials (IAPMO). 2010. “2010’s Top-5 New and Innovative Water Efficient Products.”