The ACK 1BA Brass Gas Jet is a genuine spare part and fitted directly in high pressure wok burner like bar burners, V9, V12, and V21 Vortex burners. Made in the U.K.
£4.00Original price was: £4.00.£3.60Current price is: £3.60.
The 1BA Brass Gas Jet is suitable for most wok burners e.g. bar burners, Tornado, V9, V12, V21 Vortex burners, Semi-Turbo wok burner. Fitted directly in these high pressure burners the brass gas jet transfers the flow of gas in to blue shaped flame as per the burner head.
ACK offers a range of Oriental catering equipment spare parts to purchase online, such as for wok cookers, steamers and ovens, as well as the ACK Wok
For most wok burners e.g. bar burners, Tornado, V9, V12, V21 Vortex burners, Semi-Turbo.
Made in the UK.
Terms & Conditions of Sale
It is important for customers to see and agree to the ACK Terms & Conditions of Sale including details of delivery, warranty and returns. For further information on our Terms & Conditions of Sale, or if you have any questions please contact us on 01761 453666 or email sales@ack-wokcookers.com
A steamed whole sea bass infused with ginger, spring onion, soy and fresh coriander is an irresistible dish often served as one of the final courses in a traditional Chinese wedding banquet. The delicate structure and taste of the sea bass is maintained throughout steaming on the ACK Steamer for customers to really enjoy the dish.
This is a very quick and easy pak choi recipe that packs a punch with infused garlic and chilli. Pak Choi is a versatile leafy vegetable with a nutty, sweet flavour and a delicious accompaniment to most Asian meals.
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Char Shu Pork is a delicious and popular way to flavour and prepare barbecued pork traditionally cooked in Cantonese restaurants. This recipe uses a shoulder cut of pork and seasoned with honey, five-spice powder, red fermented bean curd, dark soy sauce, and hoisin sauce. These seasonings turn the exterior layer of the meat dark red with a shiny glaze during the barbecue process.
An authentic recipe for Cantonese roast duck synonymous with the shiny, red skinned duck seen hanging in the windows of many Asian markets. You can’t beat the delicious crisp skin and moist juicy meat.
Beef Ho Fung is a classic Cantonese dish made with fresh flat ho fun rice noodles and tender marinaded beef slices. A simple dish to prepare and then cook in about 5 minutes.
These deep-fried spring rolls are light and crispy, stuffed with tender-crisp vegetables, chicken, and shrimps, and should have crackling sound with every bite. This recipe follows the Cantonese style spring rolls which are perfect as the starter or as dessert for any Asian-inspired meal.
Young Chow fried rice originated from the city of Yangzhou in Jiangsu province. Chinese chefs throughout the world will have their own little twist on this takeout classic, so we’ll take some liberties in making our own version here including ham, pork and shrimps.
Siu Mai (Shumai) are tasty open-faced dumplings filled with ground pork and shrimps. These tasty open-faced dumplings are very popular dim sum usually the first items chosen at restaurants.
K M Yim –
Needed a pair of these after 2 years using the originals. Would recommend these.
Dan Xu –
Thanks for the help identifying the right ones. Just received them and all fits fine.