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What is this water fall in the kitchen suppose to be? Is this product design this way or a leak in the wall?

post #1 of 4
Thread Starter 

 

 

 

What is this piece of equipment with water running down the entire wall of the stainless steel? Is this suppose to do this or is this a custom piece of equipment or leak behind the wall?

 

Has anyone ever seen anything like this before?

 

Thanks

post #2 of 4

Never worked in an oriental kitchen before, but  I've spent enough time in them.

 

A good kwali range(the range you place your wok on) usually has wash down decks--that is the wok sits in an almost quasi sort of shallow sink.  After cooking in the wok, it needs to be cleaned out, and they are heavy, hot, and awkward.  So what the cook does is fill the wok up with water, scrubs it down with a bamboo brush, and lifts the wok to one side to toss the dirty water  on the deck where it goes down the drain. The wok never leaves the kwali

 

The waterwall?  My guess is for two reasons.  A kwali usually puts out 80,000 to 100,000 btus, per burner  and some of the bigger ones even more.  Compare that to a regular restaurant range of 25,000 to 30,000 btus per burner.  When cooking in a wok the back wall gets dirty very fast, sauce splatters, but a lot of oil mist as well, and the oil builds up very fast.  A water wall will keep the wall constantly clean.

 

The kitchens can get very hot and my guess is that the water wall also provides a cheap efficient means of cooling for the guy standing in front of two or three wokst

 

It's a clever sneaky idea, I like it.  Puts a heckuva strain on the grease trap, but I ;like the idea.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 4
Thread Starter 
Quote:
Originally Posted by foodpump View Post
 

Never worked in an oriental kitchen before, but  I've spent enough time in them.

 

A good kwali range(the range you place your wok on) usually has wash down decks--that is the wok sits in an almost quasi sort of shallow sink.  After cooking in the wok, it needs to be cleaned out, and they are heavy, hot, and awkward.  So what the cook does is fill the wok up with water, scrubs it down with a bamboo brush, and lifts the wok to one side to toss the dirty water  on the deck where it goes down the drain. The wok never leaves the kwali

 

The waterwall?  My guess is for two reasons.  A kwali usually puts out 80,000 to 100,000 btus, per burner  and some of the bigger ones even more.  Compare that to a regular restaurant range of 25,000 to 30,000 btus per burner.  When cooking in a wok the back wall gets dirty very fast, sauce splatters, but a lot of oil mist as well, and the oil builds up very fast.  A water wall will keep the wall constantly clean.

 

The kitchens can get very hot and my guess is that the water wall also provides a cheap efficient means of cooling for the guy standing in front of two or three wokst

 

It's a clever sneaky idea, I like it.  Puts a heckuva strain on the grease trap, but I ;like the idea.

 

 

Would you say that its something that is rigged up by the owner or something that you can buy off the shelf to do this?

 

I showed this picture in a forum for plumbers only and they said that its time to tear the walls out because there is a major leak. However, you may be right that its something that is being done with a purpose.

 

Are you under the impression that this is recirculating the same water while filtering it for grease? See, I was hit with a penalty in the thousands  for excessive water usage and I think it was because of this thing they setup.

 

I think its using new water at the source and just dumping it in the sewage while running continuously.

 

Maybe it would work better if it recirculated filtered water but using new water is absolutely killing the water bill. Like Running a shower 24/7.

 

Thanks.

post #4 of 4

I can only guess, but it's my guess that it's a one-off custom installation, and I'm pretty sure it's using fresh water, why mess with a pump if water is included with the rent?  As far as I can tell the water-wall is draining into the kwali deck, and that goes directly to the grease trap, although some kind of a solids filter would be very intelligent before the water hits the grease trap.  You gotta remember the woks get cleaned after every use, and I count 5 woks in the picture, each wok gets filled at least half full with water to be cleaned.

 

Take a look at the refrigeration and a/c systems in the suite as well, you still can get water cooled compressors for most systems, although many municipalities have banned these systems, and yes, the water is fresh, not a closed loop system.

 

Hope this helps....

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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