A wok stove is an important feature in any Asian style restaurant. This busy Midland Chinese eatery reduced water use by 30% by replacing water-cooled woks with aircooled models.

Key achievements

  • 30% water use reduction
  • 342,000 litres saved
  • $1,740 in savings

Why we acted

"It was important for us to make sure we were using water wisely in our kitchen. We knew that the woks were using a lot of water and that air cooled woks were more efficient so the Water Corporation trial was a good opportunity to make the change" Chatters Cafe & Restaurant.

Wok stove burners generate high levels of heat for rapid cooking so a continuous flow of water is required to absorb this heat and stop the surface of the stove from overheating. Water is also used between cooking to clean the woks. The water used then runs down the drain to waste.

Chatters had 8 water cooled woks and were keen to find out how they could reduce water use. They volunteered to participate in a Water Corporation trial of waterless wok technology.

How we did it

  • Water Corporation installed a sub meter and data logger to measure water use of the water cooled woks. This confirmed that the woks were consuming an average of 1,087 litres of water per day.
  • Chefs changed their behaviour by filling a large basin at the rear of the stove and using this for cleaning rather than leaving the rear taps running. This resulted in a 75% reduction in water use.
  • The water cooled woks were replaced with the air cooled technology that consumed on average 129 litres of water per day. A saving of 90%!
  • Knee-activated tap timers were also installed so chefs could control the amount of water used for cleaning and reduce waste.

What we are doing now

We meet regularly with our chefs and kitchen staff to discuss other ways to use less water in the kitchen. Everyone is encouraged to play their part to be more conscious of their water use.