Automatic kitchenware

The electromagnetic double-head double-tail cooking stove utilizes the principle of electromagnetic induction heating. It retains the traditional "double-head intense heat for cooking + double-tail warm water/thermal preservation" classic layout. It is the core main equipment for future commercial kitchens (especially in shopping malls, office buildings, school canteens, and areas with strict environmental protection requirements).

The single-head low-fired stove is a core equipment used in commercial kitchens for long-term cooking, making stocks, broths, or large quantities of porridge. The word "low" emphasizes its low-position design, which is necessary to meet the operational requirements of heavy soup pots.

Single-head large boilers are specialized equipment used in commercial kitchens for small to medium-scale soup-making, marinating or stewing. They are highly suitable for small and medium-sized restaurants, breakfast shops, noodle shops, or as supplementary equipment for large kitchens.

The double-head low-fired stove is a core equipment used in commercial kitchens for long-term cooking, making stocks, broths, or large quantities of porridge. The word "low" emphasizes its low-position design, which is necessary to meet the operational requirements of heavy soup pots.

The double-head steaming oven   is an efficient equipment in commercial kitchens that integrates the functions of "steaming" and "heating". It is usually composed of two separate steam chambers and can quickly steam food such as pastries and seafood. It can also utilize the residual heat for heating and is highly suitable for use in breakfast shops, tea houses, canteens and fast food restaurants.

The double-head large boiler (commonly referred to as double-head low soup stove, double-head soup pot furnace or double-head short soup stove) is a core equipment used in commercial kitchens for long-term simmering, making high soup stocks, braises, or boiling large quantities of porridge.

• Structure: Made of food-grade stainless steel, it features a beautiful appearance and durability.
• Operation: Simple to use, customizable settings, and stepless speed regulation.
• Energy Efficiency: Equipped with a new stove head, it saves over 30% on gas fuel consumption.
• Environmental Protection: Designed with a noiseless operation and a quiet profile. The nitric oxide emission level is below the national standard.
• Safety: Includes multiple flameout devices to prevent gas leaks and other emergencies.‌

The three-door energy-saving seafood steamer is a highly efficient cooking device specially designed for commercial kitchens (such as hotels, restaurants, canteens, seafood stalls, etc.). It is mainly used for quickly and extensively steaming seafood, rice, pastries, soups, etc.

The 20-tray double-door steamer cabinet with a built-in seat is a very classic and practical device in commercial kitchens, especially suitable for medium-sized restaurants, canteens or central kitchens. It can meet the large-scale meal serving requirements while saving more floor space.

• Structure: Made of food-grade stainless steel, it features a beautiful appearance and durability.
• Operation: Simple to use, customizable settings, and stepless speed regulation.
• Energy Efficiency: Equipped with a new stove head, it saves over 30% on gas fuel consumption.
• Environmental Protection: Designed with a noiseless operation and a quiet profile. The nitric oxide emission level is below the national standard.
• Safety: Includes multiple flameout devices to prevent gas leaks and other emergencies.‌

Usage: Catering chains, takeout services, banquets in hotels and restaurants, employee meals in enterprises and institutions, etc. It is suitable for automatic cooking of stir-fried dishes, fried rice, fried noodles, fried rice, crayfish, etc. Production capacity: 5-20kg per cooking session. Average cooking cycle: 5 to 10 minutes

Usage: Suitable for stir-frying and cooking 50-100kg of dishes in canteens of schools, enterprises, government agencies, central kitchens, group meals, etc. Stew and cook 200 to 400 kilograms of vegetables. It can also be used in food factories to stir-fry various sauces, fillings, etc.