Customer (PowerFlamer cart + PowerFlamer propane 160 plus short leg stove):
While using the cart and burner, I notice it is very hard to move the wok on top of the burner to perform sliding/tossing motions due to the surface of the burner causing friction with the wok. With the cart, I think it is stable enough to do these tossing motions. Do you know if there is a way to make it easier to slide the wok to perform a sliding or tossing motion on top the burner?
Outdoorstirfry:
We purposely put slots to interface with the bottom of a wok on the wind guard top ring. This is to assure that the wok would not slide on itself when the cook intends to tilt the wok. When you want to toss, we expect your arm is strong enough and be able to lift the entire wok a bit to avoid such friction. Once you are able to lift the wok off, you should not have any problem tossing.
Hi I will be coming to Seattle on an international flight in November (dates not yet set) and would be interested in a version of your Powerflamer 160 with electric ignition, long legs, for Europe. Which Model would that be, what is the weight and the dimensions (e.g. leg length), vwhich price including shipping to Seattle and could it be timed to arrive at my hotel during or shortly before my stay? Best regards.
Outdoorstirfry:
The model should be PF13L160EI. Packing box should be around xxlbs, 24x14x8 inches. Shipping charge to Seattle is US$xx. Shipping time is x~x business days provided that you are ahead of the waiting list and we have material.
Customer:
many thanks. Could you let me know if your product is CE certified and /& or what the safety standards are? In that context, which would be the model for Europe?
Outdoorstirfry:
We have not gone through any safety certification yet. Do you know which CE standard outdoor stove needs to pass?
Customer:
not sure, but Germany sells a Roaring Dragon that is CE certified, perhaps that helps
Outdoorstirfry:
Look at Roaring Dragon product pages, can’t find their CE claim. Our stove build including all joints is about the same as theirs.
Thank you. The phrase “CE and TÜV certified connection technology Made in Germany” only certifies the connection, not the entire stove. It would be interesting to know which CE standard their connection certifies to.
Customer:
I agree, it is only the connector. But I think that is importarnt, right? I am no expert in the standards, sorry.
Outdoorstirfry:
We agree with you. Any part in the system is important.
Customer:
my trip tp Seattle is quite confirmed, mid November. Could the burner still arrive if I order now?
Outdoorstirfry:
Our lead time is about 3 weeks. Plus ship time, it should be able to get to Seattle in a month if you order now.
Customer:
very good, thank you. I would just like to ask if and how I can use this burner in France, e.g. do I need any adapter pieces or is it ready to go?
I hope you are well. I am very happy with the work burner.
I just have since some time a problem as the connection of the plastic wheel to the adapter to my european gas bottle is leaking. I would like to connect a european hose with pressure reduction instead of your hose and would like to know if you could let me know the thread size of your connector to the hose with the pressure reduction piece, I attach a picture.
I would be glad to hear from you.
Outdoorstirfry:
The hex brass connector to the inlet of the stove is a 3/8″ flare with a rubber ring. If you can’t find your own piece, we can ship another hose/regulator piece provided that you pay for the shipping.
Customer:
many thanks for the quick answer! Do you have or can you point me to an adapter from your 3/8 inch male piece with a female thread and with an “olive” with about 1 cm (0,4 inch) max outer diameter to fit with my hose which I would connect to my hose directly? I attach a picture of that sort of adapter I have in mind that I have on my system (the olive has 7mm inside diameter which I think is not so critical but 1 cm (0.4 inch outside diameter which fits snuggly into the hose). Does the female adapter need a left or right thread?
my apologies for the late feedback: I have purchased the adapter you mentioned and it works very well. Many thanks
Outdoorstirfry:
glad to hear that it works out. Happy Cooking!
Customer:
sorry to disturb: I would like to build my wokburner into a table and think I will be able to do that. Could you please let me know what gauge steel plate I would need for the table and whether it needs reinforcements?
Also, I would like to slightly modify the burner so it has smoother rims so I can use it as pivot point for wok handling while stir frying / tossing. Do you have any hint how I could do that?
Outdoorstirfry:
We use metal thickness 0.8~1mm. The hole diameter is 28cm for the stove. No reinforcement is needed.
Area on wind guard that is safe for wok handle
The wok support on the wind guard has a range for the wok long handle to sit. You can toss the wok on this range. You don’t need any additional thing if you make use of this range.
Customer:
thanks a lot, well noted for the table.
As to the rest, I agree but I think it is a bot rough, could be smoother for smoother action and not to scratch the wok, perhaps I can go at it with a file and polish it rounder?
Outdoorstirfry:
We purposely make rough surface to interface with the wok bottom. This is to prevent the wok bottom becoming too smooth and sliding on its own. More often during home cooking, there is this need of tilting the wok to evenly heat the food. If your cooking style is more on the fast action of stir frying, smoothing corners is a good way to do. Yet, if you change your tossing style to lift before toss, you can accommodate both cooking styles without smoothing the wind guard corners.
Hi I hope you’ve been well. I left my wok burner outside and it was raining this moring and some water got into the the wok and in the burner holes flame ports. I know you said before rust does not matter but just what to make sure again or if there any advice I should take when this happens thank you!
Outdoorstirfry:
Rust on wind guard and base plate does not affect the functionality of the stove. Rust inside the burner top plate holes do affect the flame pattern, and the flame may become yellow to create soot on the bottom of your cookware. Please drain the water out of your burner right away. You should cover the burner from rain, snow, etc. after use of the stove. Usually, we just flip a wok upside down on top of the stove.
Customer:
I drained it right away and I hair dried the top plate holes for 10 mins. I hope this will not ruin the functionality of my burner. Do you think it’s fine? I haven’t tried to turn it on yet since it’s still raining. I always cover it but since we got some unexpected rain today in LA I forgot to do it today. Just curious is the top of your wok burner plate where the holes are have surface rust from wear and tear and use from high heat?
Outdoorstirfry:
You were doing the right way to drain the water. The burner top plate has four rings of holes where flame comes out. The paint on top of the burner can’t stay long due to the high temperature. In case your flame pattern becomes yellow, we can work together to fix it.
Customer:
Hi thank you for message. I used it last night and it worked fine no yellow. Thank you so much.
Outdoorstirfry:
great! If rust going to form, it will take some time. We can always work together at that time.
Customer:
Only a little rain water got inside the burner holes and I acted fast. I did what you told me. I drained it out and I hair dried it for 20 minutes. It got really hot so I’m hoping that dried up all the water!
Outdoorstirfry:
You did your best. Remember that all the paint around the holes is gone, can’t withstand the heat. After your cooking, the moisture from the air can come into the holes and create the rust. This usually takes time to develop. Don’t worry about it for now. We can deal with it when it comes.
Hi, Is there anything on your product that would not survive -40 degrees C Canadian winters? I’m wondering if I can keep it outside and just build a waterproof enclosure to keep it dry and rust free. Thanks.
Outdoorstirfry:
Most of the stove parts are metal covered with paint. They should last -40C outdoor. The most vulnerable part in my mind would be the rubber insulation for electronic ignition. If you avoid ordering electronic ignition type, we will remove this worry. The hose regulator assembly has rubber and plastic as well. This can be replaced easily.
Hi. I noticed a foot pedal listed on your options list. Is this the flame boost pedal that chefs use? If so, can it be retrofitted to my PF160 which was purchased about 3 years ago? Thank you.
I still wonder what your “boost” means. Isn’t your existing stove powerful enough? If you can reply with your stove pictures, I can understand better.
Customer:
The burner is plenty powerful. I misunderstood the function of the foot pedal or the leg lever. I watched chefs using the giant woks in the xian street market and noticed they pushed a lever and the flame got bigger. I thought it was a switch that turned the flame up to a pre determined level when activated (boost). I guess it’s a lever operated duplicate of the round hand knob.
I have trouble in strong daylight seeing the flame. In fact when it’s sunny I can’t see the flame at all if it’s the proper blue flame. I thought maybe if I had a preset low flame and high flame level I could go to a preset high or low level instantly without struggling to see the flame.
I’m thinking about attaching something on the control knob so I can have a predetermined indicator for the low and high levels. Like a numbered dial or a pointer that sticks out. That way I’m not trying to see the flame to adjust the level.
Thank you for your interest and concern.
Outdoorstirfry:
One way to achieve what you want for pre-set levels is to use a permanent marker to mark two lines on the left knob (controlling main burner), one for your pre-determined high and one for your low levels. At cook time, you just turn to those lines.
Restaurant stoves typically only have two levels as their operation needs fast. PowerFlamer stoves are designed for home cooking and give continuous heat for best adjustment.
Customer:
Great idea!! Thank you. I’ll put a red mark for high and black mark for low. I can make the marks at night when I can see the flame clearly. I’ll also mark the low pilot light level also. When it’s bright out I have the pilot light unnecessarily high so I can see the yellow flame.
More of a peripherals question. It’s kind of a pain in the ass to make multiple trips with different dishes of ingredients, empty dishes for cooked food, oil, seasonings, tools etc. Do you have any suggestions for like a caddy to make it simpler to carry everything outside?
The ones I’ve found for grilling all prioritize like condiments and the like, not prepped ingredients.
Outdoorstirfry:
We used to have a plastic container cart for your purpose. But then the cartwheels bump off when going through steps between indoor sink and outdoor stove. Since we only cook one or two dishes at a time (for a family of four), we end up with a table beside the stove outdoor. We manually carry the dishes in and out. We leave the seasonings/oil etc. on the outdoor table as we build a roof on its top.
Wow! This cooker is awesome! SO much better, and safer, than bending over my little short turkey fryer. I’m very impressed with how well made everything is. Worked great right out of the box and super easy to assemble. The controls are fantastic. Thank you so much for making these!
I’m very excited to take my stir fry skills to the next level. So cool! 🙂
Outdoorstirfry:
thank you for your good words. Our new generation stoves will unfold its improvements over its previous generation by such comments from you customer. email us anything else after using it for a while. Bests,
I’ve noticed my round bottom wok doesn’t slide very smoothly on the ring when I try to shake it. The wok and burner are new. Does that get smoother over time? Can I do anything to help ?
Outdoorstirfry:
Top of the wind guard where support the wok has built in rib lines to prevent the wok from moving easily. This is purposely done for wok steady cooking. If you want to wok to slide, lightly lift the wok and move it to a position of your desire.
Hi, I enjoying my PowerFlamer that I purchased from you almost two years ago. I have a question which I was hoping you can help me with – noticing some orange/yellow flames coming out of the burner instead of the blue ones which I know are optimal for cooking. In addition, I’m noticing soot building up on the bottom of my wok as well. Wondering if there is an adjustment I can make to allow for a cleaner burn – anything you can help with? Thank you.
2nd please see if the mesh screen at burner pipe inlet behind the air/fuel mixing wheel is still intact. Shine a light into the burner pipe to see if there is any spider web or other obstruction.
3rd burner top plate holes for flame may need to be cleaned out.
I would like to get a flat grill for using pot (sometimes the pot size is a little off and doesn’t stay well and it tip on one side).
Outdoorstirfry:
Our stove top is made to be even for any flat bottom pan/pot size >13” to sit evenly on a flat ground. If your pot/pan tips to one side, please check to assure that the stove is on a levelled ground. We used to make a flat grill gridle piece before just for your mentioned purpose. We don’t want it anymore as our stove flame heats up the griddle and it becomes a hazardous situation.
