S21 PEL FFD Safety Gas Valve – Vertical Outlet

Name: S21 PEL FFD Safety Gas Valve - Vertical Outlet
SKU: ACK-S21-V
Availability: InStock
Rating: 4.50 (2 reviews)

The S21 PEL FFD safety gas valve for ACK wok cookers between 1996-2000 and ACK ‘ECO’ Range wok cookers – front and back burners. 10mm compression with vertical outlet.

£89.00

Availability: 2 in stock

Rated 4.50 out of 5 based on 2 customer ratings

(2 customer reviews)

S21 PEL FFD safety gas valve with 10mm compression for ACK Light Duty or Domestic 1996-2000 and ACK ‘ECO’ Range wok cookers – front and back burners.

ACK supply a range of gas safety valves including S21, S22 & S23 PEL with vertical and horizontal outlets, and related parts such as spindle caps, FFD magnetic coils and thermocouples.

Made in Italy.

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

Terms & Conditions of sale

Weight	0.45 kg

Recipes

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

SEE ALL RECIPIES

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.

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.

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.

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.

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.

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.

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.

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.

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.