Imperial (Middleby) Wok Ranges - ISP-J-W-16
18" gas wok range • 16" wok opening • 125,000 BTU jet burner
Engineered for high-volume Asian kitchens, the Imperial ISP-J-W-16 delivers an intense 125,000 BTU cone-shaped flame that hugs the wok for rapid stir-fry speeds and consistent searing power. Built with rugged stainless steel and a removable 16" Mandarin-style wok top, this single-burner range brings professional performance to compact footprints.
Features
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18-tip anti-clog jet burner puts out 125,000 BTU (37 kW) of concentrated heat.
- Continuous pilot & L-shaped gas control valve offer instant ignition and precise flame modulation.
- Mandarin wok top features a gradual slope that minimizes spill-overs and removes tool-free for cleaning.
- 8" welded cylinder intensifies heat directly under the wok for maximum efficiency.
- Full-width drip pan and removable grease can simplify daily clean-up.
- Open front cabinet provides handy storage for utensils or sauces.
- Heavy-duty 12" legs with adjustable feet keep the unit level on any surface.
Specifications
| Model |
ISP-J-W-16 (Mandarin Wok Range) |
| Overall Dimensions |
18" W x 21" D x 30" H (457 x 533 x 762 mm) |
| Wok Opening |
16" diameter Mandarin style |
| Burner |
18-tip anti-clog jet burner, continuous pilot |
| Total Output |
125,000 BTU /hr (37 kW) |
| Gas Connection |
3/4" NPT rear, natural or propane |
| Manifold Pressure |
Natural 5.0" W.C. • Propane 10.0" W.C. |
| Construction |
Stainless steel front & sides, welded 12-ga. steel wok top |
What our Experts Think
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Built for high-output commercial kitchens: The Imperial ISP-J-W-16 delivers a powerful 125,000 BTU Mandarin jet burner, engineered for fast, consistent wok cooking under peak service demand.
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Precision heat control for wok techniques: The responsive “L” shaped gas control valve allows chefs to quickly shift from high-heat searing to controlled simmering, improving consistency in stir-fry execution.
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Space-efficient professional design: At just 18” wide, it fits compact kitchen lines while maintaining full commercial-grade output—ideal for tight wok stations or multi-unit setups.
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Built for durability & hygiene: Stainless steel front and sides with a heavy-duty welded wok deck ensure long service life and simplified cleaning in demanding environments.
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Operational efficiency focus: Features like a full-width drip pan, removable grease can, and open cabinet base streamline maintenance and improve daily kitchen workflow.
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Industry compliance assurance: NSF and ETL sanitation certifications make it suitable for regulated foodservice environments requiring strict hygiene standards.
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Expert verdict: A reliable, high-performance wok range designed for restaurants that prioritize speed, heat intensity, and consistent Asian-style cooking results in high-volume operations.
Q&A
Q: What is the Imperial (Middleby) ISP-J-W-16 wok range best used for?
A: It is a high-performance commercial wok range designed for high-volume Asian stir-fry cooking, delivering intense, focused heat for fast cooking and authentic wok hei flavor.
Q: What is the BTU output of the ISP-J-W-16?
A: It delivers approximately 125,000 BTU from a single Mandarin jet burner for rapid, high-heat cooking.
Q: What size wok does it support?
A: It features a 16-inch wok opening, optimized for standard commercial wok pans and fast toss cooking.
Q: Is the heat adjustable for different cooking styles?
A: Yes, it uses an “L” shaped knee lever gas control for precise flame control, from simmer to full power.
Q: What materials is it built from?
A: Heavy-duty stainless steel front and sides with a welded steel wok top for durability and easy cleaning.
Q: Is it suitable for busy commercial kitchens?
A: Yes, it is designed for restaurants and wok stations with fast recovery, continuous pilot ignition, and heavy-duty construction for nonstop service.
Q: Does it include storage or cleanup features?
A: Yes, it comes with a full-width drip pan, removable grease can, and open cabinet base for efficient maintenance and workflow.
Maintenance Tips
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Daily degreasing: Wipe stainless steel surfaces, backsplash, and controls with warm soapy water to prevent grease buildup and maintain hygiene
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Burner care: Remove wok ring and clean burner ports regularly to avoid clogging and ensure strong, even flame output
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Drain system cleaning: Flush full-width drip pan and drain trough daily to prevent grease blockages and odors
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Grease management: Empty and clean grease can daily to maintain sanitation and prevent overflow issues
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Avoid abrasives: Do not use steel wool or harsh chemicals on stainless steel—use soft cloths to prevent surface damage
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Gas safety check: Inspect gas connections and hose weekly for leaks or wear to ensure safe operation
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Deep weekly clean: Scrub burner heads, pilot assembly, and jet ports to maintain optimal heat performance
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Heat protection: Never cool hot components with cold water—prevents cracking and extends equipment life
Damage 
Loss 
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