ACK Turbo Burner Head

The Turbo Burner Head is one of the main component parts of the ACK Turbo Burner. The ultimate high speed, high performance wok burner for wok cookers capable of producing a stir fry in less than 1 minute. Suitable for wok cookers in the busiest Chinese restaurants and commercial kitchens who depend on the fastest and most efficient operation and capacity.

Special purchase

This ACK product can be ordered by calling us on 01761 453666 or send an enquiry at sales@ack-wokcookers.com

EMAIL HERE

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The ACK Turbo Burner is the leading high speed, high performance wok burner for wok cookers capable of producing a stir fry in less than 1 minute. The Turbo Burner Head is one of the main component parts.

By comparison the gas/heat input of the ACK Turbo Burner at 30-53kW is twice as powerful as the JP V21 Vortex burner. Constructed with heavy duty cast iron rings with a heat flue release at the back, this is the ultimate gas burner for the busiest Chinese restaurants and commercial kitchens who depend on the fastest and most efficient operation and capacity.

All parts easily lifted out for cleaning.

Boils a ladle of cold water in just 21 seconds

Made in the UK with CE safety standards approved.

Powerful turbo burner at 30-53 kW.

CE safety standards approved.

Heavy duty cast iron rings.

With heat flue release to back.

Special purchase

This ACK product can be ordered by calling us on 01761 453666 or send an enquiry at sales@ack-wokcookers.com

EMAIL HERE
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Recipes

We’re showcasing a collection of recipes that pay homage to traditional and modern dishes from across Asia.

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Steamed Sea Bass

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.

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Garlic Stir Fry Pak Choi

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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Steamed Rice

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Char Shu Pork

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.

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Har Gow

Har Gow is a traditional Cantonese dumpling served in dim sum. These steamed crystal shrimp dumplings are one of the most popular and tasty dim sum.

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Barbeque Duck

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.

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Beef Ho Fung

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.

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Spring Rolls

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.

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Young Chow Fried Rice

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.

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Siu Mai

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.

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