中餐 / 锅炒 转换检查手册

该菜系常见的烧钱点

中餐 / 锅炒 特有的转换难点

• 01 · Wok-range BTU load

  A single 16" wok burner runs 100,000–150,000 BTU/h, so a four-burner Chinese range lands around 400,000–600,000 BTU/h. The hood, exhaust fan, and gas service in the previous tenant's set-up almost certainly weren't sized for that. Confirm hood CFM, exhaust duct size, and gas-meter capacity BEFORE signing.

• 02 · Make-up air sizing

  For every CFM the hood exhausts, you need a matching CFM coming in — typically 80–85% of exhaust as a dedicated tempered MUA unit. A 4,000 CFM wok hood with no MUA pulls negative pressure through the front door, slams it, and chases customers out. MUA is often an extra $8K–$15K conversion line item.

• 03 · Stainless wall behind the wok

  The range's listing and installation instructions set its clearance to combustible walls, and the hood needs 18" to combustibles unless protected as the code allows (NFPA 96; IMC 507). Plain drywall behind the line usually needs noncombustible facing — budget stainless sheet or fire-rated tile across the whole back wall.

• 04 · Wok-water drainage

  Wok stations use a constant cool-water spray to keep the ring temperature down — that water has to go somewhere. Most wok ranges ship with a built-in 2" floor drain requirement. If the existing slab doesn't have a drain in the right spot, you're saw-cutting concrete (~$3K–$8K + permit).

• 05 · Grease load + interceptor sizing

  Wok cooking sends more grease to the drain than grill or sauté work, and the previous tenant's interceptor was sized for their operation. Your city may require a new or larger one: sizing follows the plumbing code it adopted (IPC §1003 or UPC §1014) plus the sewer utility's FOG rules, which also set pump-out frequency.