Barbecue manufacturer Cinders Barbecues is ready to push sales of its StreetWok forward, having trialled its wok burner in 2018.
The StreetWok is designed to address issues that non-Chinese and even Chinese chefs have when cooking on Western stoves, which typically do not manage to pass enough heat to the wok in the way that purpose-built Chinese stoves can.
Additionally, it is said to eliminate ‘hot spots’ that can ruin the preparation of a dish.
Cinders Barbecues’ R&D team has applied its knowledge acquired over 35 years to the design of the StreetWok to create a product with reliability and longevity.
The burner can sit alongside a Cinders’ barbecue on any patio and in any pub beer garden, offering chefs new additions to an al fresco menu. It is also a product for the burgeoning street food scene, where it is claimed to allow stallholders to quickly and reliably serve a queue.
StreetWok is distinguished by its flower-head burner design, with this configuration comprising 16 patented, low-pressure burners that diffuse the ‘roar’ typically associated with wok burners, whilst spreading heat around the entire wok’s base. This should make for a quieter customer experience, and an effective culinary process with an even cook. Additionally, the method of heat distribution is said to enable that heat to penetrate the food faster.
The portable 17kg StreetWok LP20 has controllable power and is British-made and CE safety compliant. It runs on LPG and measures H220mm x W340mm x D580mm.
It has been trialled by chefs including Kwoklyn Wan, brother of Gok Wan, and Pauline Lai of Michael Wan’s Mandarin in Blackpool.
Cinders Barbecues’ general manager, Mark Challinor, said: “Research organisation, Mintel, states that one in 10 Brits eat Chinese food at least one a week, meaning the street food and pub customer demand for wok-cooked foods is potentially huge. The increasing sophistication of diners also gives even more reason for optimism, with authenticity being a key driver behind the decision on what to eat.
“Our StreetWok has been designed to create taste sensations in keeping with both Cantonese tradition and, increasingly, the regional cuisines that British street food visitors now crave, whether the dishes prepared are from China, Thailand, Malaysia or Indonesia. We believe it has a bright future in 2019.”