Triple Bar Burner is a high performance stainless steel bar burner for busy commercial kitchens. Suitable for most ACK wok cookers using natural gas or LPG. Made in the U.K.
£142.00Original price was: £142.00.£127.80Current price is: £127.80.
The ACK Triple Bar Burner is made of 3 stainless steel slotted burner tubes which are easily removable for cleaning.
Originally designed for Chinese cooking on AE and ACK wok cookers made between 1995 and 2000, this is a high performance bar burner suitable for most ACK gas wok cookers used within busy commercial kitchens. Suitable for natural gas or LPG.
3 Stainless Steel Bars.
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.
Jingyang Bai –
Really power full burner which fitted our cooker perfectly. Thank you for assistance on phone.
Stephen Golding –
Not sure what difference is for each type, but we use the natural gas option and it is an excellent burner.