MKN Induction Cooking Table 7EHE1051XWP5 – Wok, Electric

Five kilowatts of electrical power on a single induction wok position defines the role of the MKN 7EHE1051XWP5 in a galley line. Sensible heat emission is specified at 663 W and latent heat at 287 W, so both electrical and HVAC impact are quantified before the unit is ordered.

On board, those three figures drive most engineering decisions. A 5 kW load at 380–415 V is straightforward to place on a three-phase galley distribution panel, but it still needs a dedicated breaker and clearly sized cabling; knowing that early helps the shipyard coordinate with the catering designer instead of reacting at installation. The published sensible and latent heat emissions give the HVAC designer hard data for the cooking area, which matters in an enclosed galley where every additional watt lands on the chilled-water or DX system rather than venting to atmosphere.

The wok well is covered by a hinged lid. In daily service at sea that is not just a convenience feature: it gives a physical barrier over the induction surface during wash-down, reduces stray vapour when the station is holding dishes for a short period, and protects the cooking zone when the galley is under way but the wok is not in use. Being able to close a lid over the well is also relevant to USPH-style cleaning regimes, where equipment has to tolerate regular spray cleaning without leaving soil traps or exposed cavities. Here the hinge simply makes it easier for the crew to keep the wok recess clean and dry between uses.

Compliance with DIN 18851 for commercial kitchens gives a design baseline that naval architects and surveyors recognise. It means the table is built to a standard geometry and hygiene specification rather than as an improvised counter appliance, so it can be integrated into a professional galley block and documented as part of the overall installation. Because the specification comes from a commercial-kitchen standard, it also assists when the same design is reviewed by different flag or health authorities who are used to seeing DIN references in shore-based designs.

From a layout perspective, the combination of 5 kW electrical power and known heat emissions gives this unit a defined niche. It can be planned as a focused wok station in a main hot galley, or as a dedicated point on a smaller crew line, without having to assume worst-case loads in the ventilation and electrical calculations. Where galleys are designed tightly around the capacity of the chilled water plant and supply transformers, being able to assign 663 W of sensible and 287 W of latent heat to this position instead of using generic allowances is a tangible benefit.

Build and control

• Complies with DIN 18851 for commercial kitchens
• Hinged lid over the wok well
• Electrical power rating 5 kW
• Electrical supply 380–415 V
• Sensible heat emission 663 W
• Latent heat emission 287 W

This is the right choice where a designer needs a single induction wok position with a defined 5 kW load and documented thermal emissions. It is the wrong choice where the requirement is for a multi-zone range or for several wok positions in one body, because this unit only provides one electrically powered wok station at 5 kW. Ordered under MKN article number 7EHE1051XWP5.