Fully Automatic Heat-Conducting Oil Flat-Bottom Wok
27 kW thermal-oil flat-bottom wok with even heat, rock-wool insulation and automatic stirring
A fully automatic heat-conducting oil flat-bottom wok with a 1000 mm inner pan, 27 kW electric heating and a 1.1 kW integrated motor-reducer stirrer. Double-layer reinforced bottom, 304 stainless cladding, rock-wool insulation, and an optional control box with gear control, alarms and automatic start/stop — for even, energy-saving roasting of oilseeds, nuts, sauces and herbs.
Product Overview
This thermal-oil flat-bottom wok uses an electric heating system to warm the heat-conducting oil inside the vessel, transferring heat evenly across the whole pan surface so every part of the batch sits at nearly the same temperature. A double-layer bottom with reinforcing ribs keeps the pan flat and durable under years of heavy loads, and an integrated motor-reducer drives the stirring arms so seed and material move continuously and never scorch.
Rock-wool insulation lining the outer shell cuts heat loss and holds the temperature after the heating rods cycle off, which is where the energy savings come from. The full stainless-steel cladding is clean, food-grade and easy to wash down. An optional electric control box adds multi-gear control, temperature adjustment, alarm alerts, and automatic start/stop for both heating and rotation — so one operator can run the wok alongside the press and filter without watching the fire.
Structure & Build
Double-layer reinforced bottom + integrated motor-reducer
The pan bottom is double-layered with reinforcing ribs for rigidity and long service life. An integrated motor-reducer unit drives the stirring arms directly — fewer moving parts, less maintenance, and the stirrer keeps material moving so heat reaches every particle without scorching.
Rock-wool insulation + stainless cladding + thermal-oil heating
Electric heating rods warm the thermal oil inside the wok; the oil carries heat evenly to the pan wall and base. A rock-wool layer around the outside minimises heat loss, and the full stainless-steel shell is food-grade, corrosion-resistant and easy to clean. Thermal oil holds heat well, so the wok stays hot between batches with the rods off.
Key Performance Features
Even heat, no scorched batch
Thermal-oil heating warms the entire pan surface to nearly the same temperature, and the continuous stirrer keeps material moving — no local hot spots, no burnt seed, and oil aroma and colour stay consistent batch after batch.
Slow heat dissipation, real energy savings
Rock-wool insulation and the thermal-oil mass hold heat long after the rods cycle off, so the wok uses less power per kilogram of roasted material than a direct-fire pan.
Optional control box — gear, alarm, auto start/stop
The electric control box adds multi-gear speed control, temperature setting, alarm alerts, and automatic start/stop for heating and rotation. One operator sets it and walks away to run the press.
Bottom discharge, 260 mm wide at 500 mm height
The discharge outlet sits at the bottom of the pan, 260 mm wide and 500 mm off the floor — convenient for wheeling a trolley under or collecting directly into a bin, with no manual shovelling out.
Stainless, food-grade, easy to clean
The full stainless-steel cladding is smooth, corrosion-resistant and food-grade — suited to oilseed roasting, food processing, seasoning production, confectionery and herbal-medicine work alike.
Technical Specifications
| Model | Thermal Oil Flat-Bottom Wok (Electric) |
|---|---|
| Overall Height | 1550 mm |
| Outer Diameter | 1200 mm |
| Inner Diameter | 1000 mm |
| Wok Depth | 380 mm |
| Discharge Outlet Width | 260 mm |
| Discharge Outlet Height from Floor | 500 mm |
| Reducer Power | 1.1 kW |
| Heating Power | 27 kW |
| Total Power | 27 kW + 1.1 kW |
| Equipment Dimensions | 1550 × 1200 mm |
| Net Weight | 308 kg |
| Thermal Oil Required | 350 °C rated, 60 kg |
| Heating Method | Electric thermal-oil heating |
| Insulation | Rock wool lining |
| Exterior | Stainless steel cladding |
| Control | Optional electric control box — multi-gear, alarm, automatic start/stop |
Applicable Materials
Oilseeds for hot pressing — sesame, peanut, rapeseed, sunflower seed, flaxseed. Also widely used in food processing, seasoning production, confectionery, nut roasting and traditional Chinese medicine processing — sauces, fillings, syrups, candies, nuts and medicinal herbs, especially where highly uniform heat is required.
Typical Applications
Why Buyers Choose This Machine
Direct-fire pans burn seed and waste fuel; this thermal-oil wok roasts at a uniform temperature with rock-wool insulation that holds heat between batches, and an integrated stirrer that turns the material for you. The 27 kW heating and 1000 mm pan handle serious throughput, the stainless build meets food-grade standards, and the optional control box lets one operator run the wok, press and filter together. Steady quality, lower energy bill, no fire-watching — that is the value buyers see in the first week.
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