Message from @Tervy
Discord ID: 368118960144515073
other changes = got our woks switched to carbonsteel ones
What the heck did they use before?
you dont want to know
(those first-gen coated "cast iron"(steel alloy inside we checked) pans
tho back then we didnt have work burner on our range
so it was "what ever"
I don't think I've ever experienced that
came in good spot to work in
about year before kitchen remodel
got to change around a lot of things with the headchef
Introduce any neat chinkshit?
well our inductiog range was chinkshit
3-phase induction and 2 others were gas ranges
worked like a charm
perfect for hotel kitchen
2 second boiling water.jpg
Really?
Thought it was just a gimmick
something like that at max setting
quite expesnive but those get darn hot darn fast when its industrial range tier stuff
but we were 500+ person hotel with breakfast and diner + bar
what reminds me "fuck you chink customers"
Hot wata
Gib
Hmm, maybe I should look into a table top induction unit.
if you get one be prepared to pay arm and leg
also aim for the 1800++W range
But muh chink shit...
you can get chinkshitted one
iwatani
(costs around 450 or so usd)
:D
also we got to test induction wok range
curved induction chamber where the steelwok goes
that thing... oh man
burners are left to second slot
your get half-decent wok hei from them too
costed some 5k tho so we didnt buy one
Man, I would have thought they would've cheaper by now.
But I can understand why