Industries · Asian Restaurant
Asian Restaurant Equipment
Asian restaurant equipment for the whole cookline — waterless wok burners, steamers and rice cookers, noodle cooking stations, refrigerated prep and roast-meat display, brought together for Australian operators. A Chinese, Thai, Vietnamese, Korean or Japanese venue runs hotter and faster than a standard Western line, and the gear list looks different too: purpose-built wok tables in place of six-burner ranges, steam in serious volume, and rice held safely from first seating to last. This range pulls that specialised equipment into one place so you can spec the fit-out as a single job rather than hunting product by product. It sits alongside our other industry equipment ranges; for the full high-heat line-up across every cuisine, browse commercial cooking equipment.
Shop Asian Restaurant Equipment by Category
Wok burners
Shop the wok burners range →
Rice cookers
Shop the rice cookers range →
Noodle cookers
Shop the noodle cookers range →Who this Asian restaurant equipment range is for
The buyers we see here are opening or refitting a Chinese restaurant or BBQ shop, a Thai or Vietnamese kitchen built around the wok and the stockpot, a Korean grill house, or a food-court and takeaway site where one cook covers the wok, the fryer and the noodle station at once. Caterers running yum cha carts or banquet service fit the same profile: high heat, big batches, fast turnover. If the menu centres on the sushi bar instead of the wok, start with the sushi equipment range; for general full-service dining, the broader restaurant equipment collection covers that trade. Start here when the burner bank is the heart of the business.
Benchstar
Benchstar Ø 360 Wok With Lid For Induction Wok IW-WOKLID36360(W) x360(D) x0(H) mm
$122.00 +GST$179.00
GasMax
GasMax Waterless LPG Single Wok Chimney or Duckbill Burner WW-1LC & WW-1L600(W) x 850(D) x 1300(H)mm
$2,676.65 +GST$3,149.00
Last stock!
GasMax
GasMax 6-Basket Gas Pasta Cooker LPG PC150-6LPG401(W) x 860(D) x 1293(H)mm
$3,306.50 +GST$3,890.00
GasMax
GasMax Single Waterless Natural Gas Wok Chimney Burner WW-1NC600(W) x 850(D) x 1300(H)mm
$2,676.65 +GST$3,149.00
Benchstar
Benchstar Electric Pasta Cooker 10L 3.25w 15A DF-BP470(W) x580(D) x420(H) mm
$611.00 +GST$899.00
FryMAX
FryMAX VP122LPG LPG Deep Fryer 22L 104 MJ/h Gas400(W) x784(D) x1178(H) mm
$2,796.50 +GST$3,290.00
GasMax
GasMax 27L Natural Gas 6-Basket Pasta Cooker PC150-6401(W) x 860(D) x 1293(H)mm
$3,306.50 +GST$3,890.00
What an Asian kitchen fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
Wok burners and wok ranges
The wok station sets the pace of the whole service, so it gets specced first. Waterless wok tables cool the top plate with an air gap instead of a running water film — lower water use and simpler drainage — while traditional duckbill burners give the raw, roaring flame many Cantonese cooks train on. Chimney-style models concentrate that heat under the bowl for proper wok hei. Single-hole units suit takeaways; two- and three-hole wok ranges with a rear stockpot ring keep a full brigade moving. Browse the Asian range of woks and burners, or the wider gas cooktops collection for open-flame and boiling tables; induction units are a practical option where gas supply is limited, and a flat teppanyaki plate covers Japanese grill menus.
Steamers and rice cookers
Steam is the second engine of the kitchen. Stockpot boiling tables drive stacked bamboo steamers for yum cha and dumpling volume, while combi steam ovens handle buns, fish and vegetables with programmable control. For rice, size the cooker to your busiest sitting and hold the balance in a dedicated warmer so the pot is never the bottleneck — the commercial rice cookers collection covers both cooking and holding formats.
Noodle cookers and fryers
A dedicated noodle station stops the wok line doing double duty. Gas noodle cookers with multiple baskets blanch egg noodles, hokkien and rice noodles to order, each basket timed independently. Beside it, deep fryers carry the fried side of the menu — spring rolls, karaage, salt-and-pepper squid, sweet-and-sour pork — without stealing burner space from the stir-fry section.
Refrigerated prep and roast duck display
Mise en place makes or breaks a wok kitchen: proteins, sauces and cut vegetables need to sit cold within arm's reach of the burners. Countertop prep fridges keep garnish rails at temperature on the pass, and the full commercial refrigeration range covers upright storage, underbench fridges and freezers behind the line. For a BBQ shop front, heated hot food displays keep roast duck, char siu and crispy pork visible at the window and at safe holding temperature — the display case is the menu.
Benches, wash-up and small wares
High-volume service needs hard-wearing infrastructure: stainless steel benches for prep and plating, a commercial dishwasher sized to banquet-load crockery, and the small wares that finish the job — woks and lids, cleavers, gastronorm pans, bamboo steamer baskets and serving ware bought in bulk alongside the big-ticket units.
How to plan an Asian commercial kitchen in three steps
1
Map the menu to stations
Break the menu into wok, steam, noodle, fry, grill and cold-prep stations, and count how many dishes each one carries at peak. A menu heavy on stir-fry justifies more wok holes; a yum cha offer shifts the budget towards steam; a BBQ menu adds the roasting and display line. If a station only serves one or two dishes, simplify the menu before you buy for it.
2
Size the wok line and steam to peak service
Count covers in your busiest hour and work backwards: one wok hole typically feeds one cook, so the number of cooks at peak — not the daily total — sets the table size. Do the same for steam and rice: how many steamer stacks run at once, and how much cooked rice must hold through a full sitting. Under-sizing the peak is the mistake that queues the pass every weekend.
3
Confirm gas, exhaust and drainage before you order
Wok burners draw far more gas than standard cooktops, and most sites need upgraded supply, mechanical exhaust and, for water-cooled or waterless tables, the right water feed and floor waste. Check each product page for the model's exact gas rating, connection type and clearance requirements, and have your gasfitter and mechanical contractor confirm the site before committing to the order.
Asian Restaurant Equipment FAQs
What equipment does an Asian restaurant need?+
A typical fit-out covers six jobs: a wok burner or multi-hole wok range, steamers (stockpot tables for bamboo stacks or a combi steam oven), a rice cooker with a holding warmer, a noodle cooker and deep fryer, refrigerated prep and storage, and benches plus wash-up. Chinese BBQ menus add a roasting oven and a heated display for duck and char siu. Map your menu to stations first and let that set the final list.
What is a wok station?+
A wok station is the purpose-built cooking bank an Asian kitchen runs on: one or more high-output wok burners set into a stainless table, usually with a rear water arm or tap for filling and rinsing, a splash-back, and space for sauces and oils at arm's reach. Stations range from single-hole benchtop units for takeaways up to three-hole floor ranges with stockpot rings for full brigades.
What is the difference between a waterless and a duckbill wok burner?+
A duckbill burner is the traditional format — a raw, high-flame jet under an open ring, with a water film running across the table top to keep it cool. A waterless wok table cools the top with an insulated air gap instead, cutting water use and simplifying drainage while chimney-style burners deliver the concentrated heat. Waterless designs suit sites where water supply, drainage or running costs are a concern; the cooking performance case is on each product page.
Can I install a wok burner in an existing kitchen?+
Usually, but three site checks come first: gas supply (wok burners draw much more than standard cooktops, so the meter and line often need upsizing), mechanical exhaust rated for high-heat cooking, and drainage or water feed depending on the table type. Check the product page for the model's gas rating and connection details, then have a licensed gasfitter confirm the site can support it before you order.
How do I size a commercial rice cooker?+
Work from your busiest sitting, not the daily average: estimate serves of cooked rice at peak, size the cooker so a full batch covers it, and add a separate rice warmer to hold cooked rice at safe temperature while the next batch runs. Splitting cooking and holding keeps quality consistent and means one machine failure never stops service.
Do you supply Chinese restaurant and Asian catering equipment in Sydney?+
Yes — operators across Sydney, from Bankstown and Cabramatta to the CBD, order Chinese catering equipment and Asian catering supplies from us, with delivery Australia-wide for kitchens in every other state. Free pickup from our Granville showroom in Sydney is available if you want to collect, and Australian-based phone support is on 1300 111 901 to help spec a full fit-out list.
Is it worth buying second-hand equipment for an Asian kitchen?+
Second-hand wok tables and cookers can look cheap upfront, but valves, jets and compressors arrive with unknown history and usually no warranty — and a dead cookline stops the whole restaurant. Everything in this range is new commercial equipment with manufacturer warranty; see our warranty and service information for cover details.
Can I finance the fit-out instead of paying upfront?+
Yes — SilverChef Rent-Try-Buy is available on eligible equipment, with weekly payments in place of a large capital outlay while the venue establishes itself. Eligibility shows on each product page, and our team can talk through the options on 1300 111 901.
Financing an Asian restaurant fit-out
A wok line, steam bank and cold room worth of equipment lands at the exact moment a new venue's cash is tightest, so many operators finance rather than buy outright. SilverChef Rent-Try-Buy is available on eligible equipment — eligibility shows on each product page — with weekly payments that keep working capital free for stock and staff. The range spans reliable workhorse units through to premium cooking equipment at competitive prices, so you can put the money where the menu earns it: the burner bank first, everything else specced to match.
Popular picks: the GasMax Waterless LPG Single Wok Chimney Burner WW-1LC gives a takeaway or single-cook line genuine chimney-burner heat without a water-film top, and the Robalec 9.6L Rice Warmer Benchtop SW9600 holds service quantities of cooked rice at safe temperature so the cooker itself never becomes the bottleneck.
Why buy from Commercial Kitchen Store
Free kerbside delivery
To metro SYD, MEL, BNE & ADL on eligible items only — plus free pickup at our Granville showroom.
Finance available
Spread the cost of your fit-out with SilverChef Rent-Try-Buy weekly payments.
Reviews & support
Genuine customer reviews on our product pages, plus warranty and service support after the sale.
Fitting out more than one space?
See all industries, or get a tailored fit-out quote from our team.