Imperial - ISP-J-W-16 - Mandarin Wok Range w/ 16" Opening

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  • Price: $1,239.70/EA
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Product Details

 

  • Mandarin Wok Range
  • 16” opening
  • Non-clogging 18 tip jet burner provides cone-shaped intense heat
  • 16” slanted wok opening for 17” wok pans
  • 3-prong top tilts wok pan forward to create an air gap and allow heat to escape in the back
  • NOTE: ring top may be substituted for 3-prong top
  • Stainless steel cabinet base provides additional storage
  • Full width removable drip pan
  • Keep hands free for cooking with the Knee-level “L” shaped handle (adjust gas)
  • AGA and CGA design certified
  • ETL Listed
  • NSF Certified
  • 1 Year Parts and Labor Warranty


  • Depth: 21”
  • Width: 18”
  • Height: 30”
  • Base Type: Cabinet Base
  • Griddle Top: No
  • No. of Burners: 1 Burner
  • Power: Gas
  • Width: 18 in

Do you have questions about this product?

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2 Questions | 3 Answers
Displaying questions 1-2
  • Q:

    what is the difference between a mandarin wok chamber and a cantonese wok chamber?
    Asked on 4/11/2013 by dale from portland or

    2 answers

    • A:

      Thanks for your question Dale.

      The difference is actually in the pans. The shape of the chambers accommodates either the Mandarin-style wok pan or a Cantonese-style wok pan.

      Answered on 4/12/2013 by Andrew Call from Boulder, CO
    • A:

      Thanks for your question Dale.

      The difference is actually in the pans. The shape of the chambers accommodates either the Mandarin-style wok pan or a Contonese-style wok pan.

      Answered on 4/12/2013 by Andrew Call from Boulder, CO
  • Q:

    I live in Taos, NM, at 7000 ft. Would the altitude cause any problems, or require a different orifice?
    Asked on 8/2/2011 by Anonymous

    1 answer

    • A:

      No, Altitude should not effect how your cooking equipment works. However, cooking at high altitudes is different than cooking at sea level because of the difference in atmospheric pressures. The higher the altitude, the lower the atmospheric pressure. Lower pressure in turn causes water to evaporate more quickly, and water actually boils at a lower temperature.

      Answered on 8/5/2011 by Molly from Boulder, CO
Displaying questions 1-2

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