The Cookline SP-1W Wok Range
The Cookline SP-1W is a single-station commercial gas wok range with a 13 inch wok top and a 16 inch cast iron burner that pours out up to 95,000 BTU per hour. That is the kind of firepower stir fry actually requires: enough heat to keep the wok screaming after a load of cold vegetables and raw protein hits it, so you get char and wok hei instead of a steamed saute. At just 18 inches wide it drops one true wok station into a Chinese, Thai, or fusion line, a food court stall, or a ghost kitchen without giving up a second of hood space you do not have.
16 Inch Cast Iron Burner with 18 Jets
Eighteen individual jets ring the cast iron burner, spreading flame across the wok's whole rounded bottom rather than blasting one hot spot in the center. Cast iron holds and radiates heat between batches, so the second and tenth orders of fried rice cook as fast as the first. An adjustable valve with a zinc alloy handle gives the cook fine throttle control from a rolling boil for sauce down to full roar for the sear, and the stainless steel standby pilot relights the burner instantly between orders. The range connects through a 3/4 inch NPT rear gas inlet, and the design allows straightforward gas conversion in the field.
Built for the Mess Wok Cooking Makes
Wok cooking throws oil, stock, and rice everywhere, and this station is shaped for it. The rolled front edge lets the cook rock and swirl the wok naturally while shaking, instead of banging the pan on a square corner. A gradual slope on the top sheds spill-over toward the surface instead of into the burner well, and a full width crumb tray at the bottom catches what falls so cleanup is a pull, dump, and rinse. The body is stainless steel head to toe, including the 15 inch legs, so degreaser and daily scrubbing will not wear through the finish the way they do on painted frames.
About Cookline
Cookline manufactures commercial cooking equipment designed to meet the daily demands of professional kitchens. The product range includes gas and electric ranges, griddles, fryers, charbroilers, and stock pot ranges—all built with stainless steel construction, precise temperature controls, and service-friendly components. Cookline equipment is used in restaurants, diners, and high-volume operations that require consistent heat and reliable performance across shifts. Each unit is engineered for efficiency and compliance with commercial safety standards, including ETL and NSF listings. With solid construction and parts support, Cookline offers dependable options for kitchens that need performance without added complexity.
Features & Benefits
-
Single-station gas wok range for Chinese, Thai, and fusion kitchens
-
16 inch cast iron burner with 18 jets spreads flame across the wok bottom
-
Adjustable valve with zinc alloy handle for fine flame control
-
Standby stainless steel pilot relights the burner instantly between orders
-
Rolled front edge supports natural wok shaking and swirling
-
Gradual slope design sheds spill-over away from the burner well
-
Full width crumb tray at the bottom pulls out for fast cleanup
-
Stainless steel body and legs stand up to daily degreasing
-
Easy gas conversion in the field
-
Rear gas connection keeps the cook line front uncluttered
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Single-station gas wok range for Chinese, Thai, and fusion kitchens
16 inch cast iron burner with 18 jets spreads flame across the wok bottom
Adjustable valve with zinc alloy handle for fine flame control
Standby stainless steel pilot relights the burner instantly between orders
Rolled front edge supports natural wok shaking and swirling
The Cookline SP-1W Wok Range
The Cookline SP-1W is a single-station commercial gas wok range with a 13 inch wok top and a 16 inch cast iron burner that pours out up to 95,000 BTU per hour. That is the kind of firepower stir fry actually requires: enough heat to keep the wok screaming after a load of cold vegetables and raw protein hits it, so you get char and wok hei instead of a steamed saute. At just 18 inches wide it drops one true wok station into a Chinese, Thai, or fusion line, a food court stall, or a ghost kitchen without giving up a second of hood space you do not have.
16 Inch Cast Iron Burner with 18 Jets
Eighteen individual jets ring the cast iron burner, spreading flame across the wok's whole rounded bottom rather than blasting one hot spot in the center. Cast iron holds and radiates heat between batches, so the second and tenth orders of fried rice cook as fast as the first. An adjustable valve with a zinc alloy handle gives the cook fine throttle control from a rolling boil for sauce down to full roar for the sear, and the stainless steel standby pilot relights the burner instantly between orders. The range connects through a 3/4 inch NPT rear gas inlet, and the design allows straightforward gas conversion in the field.
Built for the Mess Wok Cooking Makes
Wok cooking throws oil, stock, and rice everywhere, and this station is shaped for it. The rolled front edge lets the cook rock and swirl the wok naturally while shaking, instead of banging the pan on a square corner. A gradual slope on the top sheds spill-over toward the surface instead of into the burner well, and a full width crumb tray at the bottom catches what falls so cleanup is a pull, dump, and rinse. The body is stainless steel head to toe, including the 15 inch legs, so degreaser and daily scrubbing will not wear through the finish the way they do on painted frames.
About Cookline
Cookline manufactures commercial cooking equipment designed to meet the daily demands of professional kitchens. The product range includes gas and electric ranges, griddles, fryers, charbroilers, and stock pot ranges—all built with stainless steel construction, precise temperature controls, and service-friendly components. Cookline equipment is used in restaurants, diners, and high-volume operations that require consistent heat and reliable performance across shifts. Each unit is engineered for efficiency and compliance with commercial safety standards, including ETL and NSF listings. With solid construction and parts support, Cookline offers dependable options for kitchens that need performance without added complexity.
Features & Benefits
-
Single-station gas wok range for Chinese, Thai, and fusion kitchens
-
16 inch cast iron burner with 18 jets spreads flame across the wok bottom
-
Adjustable valve with zinc alloy handle for fine flame control
-
Standby stainless steel pilot relights the burner instantly between orders
-
Rolled front edge supports natural wok shaking and swirling
-
Gradual slope design sheds spill-over away from the burner well
-
Full width crumb tray at the bottom pulls out for fast cleanup
-
Stainless steel body and legs stand up to daily degreasing
-
Easy gas conversion in the field
-
Rear gas connection keeps the cook line front uncluttered
Resources & Downloads
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Specifications
| Exterior Dimensions | 18" x 20.75" x 34" |
| Packaging Dimensions | 24" x 30.3" x 20" |
| Unit Weight | 71 lb. |
| Gross Weight | 95 lb. |
| Wok Top Opening | 13" |
| Burner | 16" cast iron, 18 jets |
| Maximum Input | 95,000 BTU/hr |
| Gas Inlet Size | 3/4" NPT, rear |
| Pilot | Standby stainless steel pilot |
| Valve | Adjustable, zinc alloy handle |
| Crumb Tray | Full width, bottom |
| Legs | 15" stainless steel |
| Exterior Material | Stainless Steel |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Single-station gas wok range for Chinese, Thai, and fusion kitchens