Wok cooker

Operation manual/ procedure

General instruction for use:

Note: These instructions are for the wok tables brought over from China, some branches now use the new wok tables that are made here in the UK. For the UK models the air is self-regulated so no adjustment is required the way to light these is as below.

Follow below 1-2
Turn front handle to pilot position and push in now press electric ignition button to light pilot light keeping handle depressed for 60 seconds
Slowly release handle an turn to ensure the flame ignites
Ensure the water tap is on to ensure the metal table is kept cool to prevent warping during cooking and to wash debris down the drain.

Opening:

Make sure all extraction fans are switched on and operating
Switch on the gas interlock system (this is different throughout branches, see fig.1 where a key is used to switch on device, or it could be that you hold In a button until the light goes green)
Turn on the yellow handle to open the pilot light
Press the large red button(electronic ignition) this will make the spark fire for about 30 seconds
Press the small red button and hold for about 30 seconds to ensure the pilot light stays on
Turn on the turbo fan switch this could be located on the front of the table or in this case on the wall
Adjust the strength of the flame and size of the pilot with the air inlet dial
Try turning up the power using the flame control handle
If pilot goes out keep repeating steps 3-8
If all gas goes off for some reason during service you will have to repeat steps 1-8

Note: During service it is important to regularly empty the mesh food catcher to prevent food going into the drains and causing blockage or the drain on the wok table becoming blocked resulting in the water building up and over the wok table onto the floor etc.

Closing:

At the end of every night make sure all the flame control handles are set to off
Ensure all the fan switches are off
That the yellow pilot lights are in the off position
That all extraction is switched off
That the main gas safety switch is off

Wok table Cleaning

Daily

The canopy above the wok cooker should be wiped down nightly with a cloth and hot soapy water this is to include all the splash back stainless steel at the back and sides of the wok cooker.

The wok cooker will need the debris catch tray emptied regularly to avoid the water becoming blocked then flooding over the wok table base.

During the day the wok table will need constantly brushing of debris from the table top and down into the bottom gutter where it will run through the debris catch then down the drain.

During the day the wok table will need to be wiped down on the fronts in the case of any sauce spills or drips etc (the wok table as a whole should be kept spotlessly clean at all times)

Weekly

Once a week usually on a Sunday as the restaurant closes early, all the filters should be removed from the canopy and taken to pot wash for them to clean, if they are very bad they can be soaked overnight then put back up the following day, during this time a deep clean should be made to the whole canopy with the inside behind the filters cleaned with degreaser and hot soapy water and all areas given a through deep clean.

The woks themselves will need burning to remove built up carbon and keep them in top condition once per week. To do this will involve heating the wok for a long period of time and then moving it around to burn off any collected carbon on the inside, once this has been done whilst still hot a scraper should be used over the sink to scrape off the built up carbon from that area.

Below is a general table of cleaning routines for all stainless steel:

Maintaining Wok Table

The wok table will occasionally have maintenance issues, whenever maintenance is required for the wok cookers we have our own specialist maintenance engineer to deal with these his name is Alan Shing and his telephone number can be found under useful contacts and should be contacted via the restaurant manager.

Anytime maintenance work is carried out on the wok cooker it should be recorded on the wok cooker maintenance record sheet so that a clear picture of repairs and running condition can be followed in order to prevent future problems and repeated work frequency as well as life expectancy of the machine based on repairs.

There are a few guidelines that need to be followed in order to prevent issues which are listed below:

Take care not to spill sauce or liquid into the inner cement of the wok cooker as this will clog the jets and the pilot causing issues with lighting and balance
Ensure the balance between air and gas is regulated correctly to avoid explosion when switching on the power handle this can cause premature cracking of the cement inside the centre of the wok cooker.
Always ensure there is a covering of water on the wok table surrounding the centre burning hole to ensure that the table itself does not overheat and buckle
If the flame is burning orange do not use as there is a problem with the gas and this could be both harmful and dangerous
Always ensure the wok table is thoroughly cleaned down regularly to prevent the build up of damaging grease and soiling.
Report any problems with the wok cooker immediately and if in doubt do not use at all until the engineer has been out to repair as often this continued use when a problem has been found can lead to more serious problems.

Wok Safe

The wok cookers we use are very hot and very powerful turbo cookers and are powered by gas. They can potentially be very high risk to your safety if not used correctly or in an unaware and unsafe manor which is why it is imperative to concentrate and be aware of all the potential danger involved.

We also use in some branches electric convection wok cookers. Compared to the turbo gas cookers these are a lot safer, however care should still be taken and concentration and awareness needs to be applied at all times, after all you are still cooking food to a very high temperature and although there is no direct flame the wok itself will get extremely hot and can cause severe burns if not used in the correct and safe procedure, as well as the risk form the very hot food itself if it came in to direct contact with yourself or another person.

Safe use of wok cookers

Always ensure floor around the wok station is clean and dry
Ensure the flame when lit burns blue and not yellow and that it burn strong to an upside down v-shaped point, this can be adjusted via the air control dial when the pilot light is on and the gas burner is engaged by the turning the gas handle. If this will not work correctly do not use as you will not be getting direct heat to the bottom of the wok and yellow flames will lick out the sides with the potential to burn you, it could be a problem with the jets etc and an engineer will need to attend, inform duty manager directly.
The turbo wok has a pilot that needs to be electronically lit before activating the main burner, if this electronic ignition is not working it should be immediately reported to the manager who will call in an engineer. It is still possible and in some cases there is no electric ignition for the pilot in these instances light with a long gas stove lighter, do not attempt to light with matches or small cigarette lighter. Under no circumstances attempt to light the main burner directly and bypass the pilot as this could cause a blow back of flame that could cause burns.
Always ensure the pilot light is lit before switching on the main burner otherwise it will make a loud bang when the air and gas pick up a flame from an adjacent burner and is extremely dangerous with the potential of burns from the exploding flame and of course the noise shocking other staff who may then slip or hurt themselves as being off guard.
Always only turn the heat up to a heat that you are comfortable cooking with, too high and you will burn the food, rush and put yourself in danger of hurting yourself or those around you.
At the rear of the wok cooker there is a chimney where the fumes dissipate this should be kept clear as it gets extremely hot and is needed for the process involved for the operation of the cooker. Be aware of any flames coming out of here if they do stop using immediately and check all adjustments if all is correct report fault to duty manager and stop using.
Always ensure you have a little water running when using the wok as this not only helps with the cleaning without the water to cool the table there could be a danger of the table heating too much and buckling up or cracking.
When not in use pull wok back off flame to sit in gap between the ring and the front of the cooker this is because the pilot light in itself is very strong and will continue to heat the wok making it a hot hazard.
If food falls into the wok burning chamber switch everything off and clean immediately taking care as it will be very hot ideally allow to cool down for several minutes first, the food debris if left would be a hazard and can catch fire.
When lifting the wok always use 2 hands 1 to hold the handle and one to support the back with a ladle, do not try to lift large heavy woks full of food instead bring the tray/pot to the wok and ladle in until a safe and manageable weight is left in the wok to tip into the tray.
Be aware of surroundings ensure trays are placed ready to serve into and where other members of staff are so as not to turn round with the wok and burn somebody.
Keep area around wok clean, tidy and organised this will help you to concentrate and work more safely
Be careful with yourself and other staff of the hot food itself. Hot sauces if spilled on you will stick to your skin and severely burn, put under cold running water immediately.
When cooking batches of beef in oil always were rubber gloves, do not overheat heat the oil as it will combust, equally when you add the beef do it at arm’s length and carefully as it will spit hot oil due to the water content also do not over fill the wok with oil as when the beef is added the level will rise resulting in the hot oil over spilling over the wok with a sever risk of injury.
Be aware with all batch cooking of not to over fill the wok and that the level changes when the product is added.
When heating a wok always ensure it is dry and all the water has gone before adding the oil as water and oil with heat will combust into flame with further threat of injury.
Always switch off the pilot and all wok cooker when not being used for a period of time and being left unattended.
The ring of the wok cooker will remain hot for a long time after use. Do Not Touch!!
Concentrate and be aware at all times of your actions and your surroundings.