MKN Induction Cooking Table 7EHE1051XWP8B – Wok, Electric

Ten kilowatts of electrical power focused into an induction wok table gives a clear planning point for both the electrical and cooking capacities of a galley. On the 7EHE1051XWP8B that load is tied to a dedicated wok station rather than spread over a general-purpose hob.

The specified electrical supply of 380–415 V aligns with common three-phase marine distribution ranges, so this unit can sit on the same board as other galley equipment without calling for a special feed. When power management on board is tight, being able to assign 10 kW precisely to a single wok position makes it easier to match cooking capacity to generator and switchboard limits instead of relying on estimates.

Heat emission into the room is one of the key constraints in an enclosed galley. This induction cooking table publishes 651 W of sensible heat emission and 280 W of latent heat emission. Those figures allow the HVAC designer to drop the wok station straight into the air-conditioning and extraction calculation instead of working with generic allowances based on open burners. Knowing that only 651 W of sensible heat is expected from the appliance helps avoid oversizing the local supply air or underestimating how much extra cooling is needed in a compact cooking area.

The 280 W latent component gives the designer a handle on moisture load close to the wok position. In practice this matters when locating the unit under canopies and when checking that the dehumidification capacity of the HVAC system is sufficient for the mix of steaming, boiling and stir-frying taking place at that station. With concrete figures available, the galley layout, hood sizing and ducting can be engineered around the real contribution of this table instead of using a margin for error borrowed from other cooking technologies.

Construction is anchored by compliance with DIN 18851 for commercial kitchens. That reference standard gives shipyards, catering consultants and inspectors a recognised benchmark for hygiene-related details, such as surface design and cleanability. It also helps standardise expectations across a fleet where vessels may be built at different yards but are expected to meet the same internal specification for galley equipment.

Functionally, the hinged lid is one of the defining features of this unit. Closed between uses, it protects the wok zone and reduces the spread of vapour and splashes into adjacent work areas. During service it can be used to control exposure of the hot zone, which contributes to keeping surrounding surfaces cleaner and makes end-of-shift clean-down more predictable, especially where several cooking appliances are installed in close proximity.

Build and control

• Complies with DIN 18851 for commercial kitchens
• Hinged lid

This model is a good fit where the requirement is a clearly defined induction wok point with a 10 kW allocation and documented heat emissions of 651 W sensible and 280 W latent for HVAC sizing. It is the wrong choice where the need is for multiple cooking positions on one body or for an all-purpose induction surface; in those cases, larger-format modules from the same manufacturer give more flexibility than a single wok station. Ordered under MKN article number 7EHE1051XWP8B.