Commercial Chinese ranges are optimized for the speed and heat required in Asian and Indo-Chinese cuisine:High-Pressure Burners: Provide intense, concentrated heat (often T-35 or G-9 burners) for rapid stir-frying and tossing.Water Cooling & Drainage: Because of the heavy water usage in wok cooking, units feature a water spray pipe along the front and a back splash with a built-in waste drain to keep the surface cool and clean