I'm in the preliminary stage of developing a restaurant concept and I'm looking for some advice on equipment.
I need about 4 Wok Burners, preferably in a single file range. The kind with the big on-off handle. I've never used this type of equipment in any of the restaurants I've worked in so I really don't know squat about good brands, what to look for, etc... The only real exposure I've had with REAL wok burners was watching the cooks at "chifas" in Peru use them (I've never been to an asian country).
Of course, I will need these to have NSF listing and will pass a typical fire marshal inspection as these will be used in a professional kitchen. I'm not finding a whole lot on the Googley machine for professional equipment.
So... what have you? I'm sure my local restaurant supply store will pull something out their bums if I ask but I don't really trust them with this. Hoping to find advice from some asian experienced chefs.