Top barbecue manufacturer and supplier to the trade, Cinders Barbecues, is looking forward to making the Chinese year 2019 the Year of the StreetWok, having trialed its unique wok burner in 2018 and now being ready to push sales forward.
The StreetWok addresses 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 solves the other big issue related to cooking with a wok – the infernal ‘hot spot’ that can ruin the preparation of a dish.
Cinders Barbecues’ R&D team has applied all the knowledge acquired over their 35 years of making robust, never-say-die barbecues, to the design of the StreetWok, to create a product with the same principles of reliability and longevity.
Its introduction to the product range is a little Yin and Yang, as StreetWok can harmoniously sit alongside a Cinders’ barbecue on any patio and in any pub beer garden, offering chefs new additions to the al fresco menu. It is also a product for the burgeoning street food scene, where it is a real asset, not letting street food stallholders down and quickly serving a queue with drama and efficiency.
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 makes for a quieter customer experience, but also a highly effective culinary process, with chefs relishing the fact that ingredients cook evenly, because of the hot spot’s elimination. Additionally, the unique method of heat distribution enables 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.
The StreetWok has been trialled by chefs including Kwoklyn Wan, brother of Gok Wan, and Pauline Lai of the acclaimed Michael Wan’s Mandarin in Blackpool. Feedback from chefs has been extremely positive, giving Cinders the confidence to push on with sales in 2019. Videos featuring Pauline Lai using the StreetWok can be viewed at the Cinders Barbecues’ website, at this link https://bit.ly/2GmiAjl
Cinders Barbecues’ general manager, Mark Challinor, says:
“Research organisation, Mintel, states that one in ten 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.”