Chinese commercial kitchen equipment

The stainless steel four-door perforated storage cabinet is an "upgraded version" of the ordinary stainless steel storage cabinet, specifically designed for storage scenarios that require air circulation. Based on the ordinary four-door cabinet, it adds densely perforated holes on the door panels to utilize the natural convection principle, preventing the items inside from getting damp, moldy or developing unpleasant odors.

The stainless steel four-door storage cabinet is the most basic storage equipment for commercial kitchens, canteens, laboratories and medical facilities. It is mainly used for storing dry goods, seasonings, tableware or cleaning supplies, and has the features of moisture-proof, rat-proof, corrosion-resistant and easy cleaning.

Electric heating insulated soup pot: Constant temperature (no bottom sticking, no boiling), good display effect, convenient to use, easy to clean. Applicable scenarios: Self-selection area for spicy hot pot, noodle topping area, free soup area in the cafeteria, breakfast porridge shop.

Three/four cabinet insulated soup tanks (are the core selling equipment in canteens, self-service restaurants, fast food outlets and large banquet halls. They use the water bath heating principle to maintain multiple serving dishes or soup containers (GN basins) at an appropriate serving temperature (usually 60℃ - 85℃), ensuring that the food maintains its taste and does not breed bacteria during the selling process.)

The stainless steel tea/water cabinet (Stainless Steel Tea/Water Cabinet) is a specialized storage device used in commercial kitchens, office tea rooms, hotel back kitchens, and dining establishments to centrally store water dispensers， buckets, tea sets, tea leaves, and disposable cups.

The milk tea operation counter is the core equipment of a milk tea shop, coffee shop, or dessert shop. It is not merely a table, but an integrated workstation that combines functions such as storage, material placement, production operation, and cleaning.

The electromagnetic single/double-head low-topped kettle is a core equipment used in commercial kitchens for long-term simmering of stocks, broths, slow-cooking of large ingredients, or keeping warm of soup dishes. Its "low" or "short" design is to facilitate the placement and extraction of heavy soup kettles, without requiring excessive bending or the use of steps, and is in line with ergonomic principles.

The electromagnetic soup and noodle cooking stove is a combined equipment integrating commercial electromagnetic soup stove and noodle cooking stove. It is an efficient and energy-saving cooking device specially designed for the catering industry (such as noodle shops, hot pot restaurants, canteens, and hotels).

Four electric pot stoves, specially designed for high-frequency, small-portion, and multi-flavor cooking simultaneously. They are the core production equipment for fast food restaurants, food courts, canteen stalls, and restaurants specializing in "stewed rice bowls", "sandwich dishes", and "small hot pot" cuisine.

The electromagnetic seafood steamer uses electromagnetic induction heating technology to directly heat the water tank or steam generator, generating high-temperature steam for steaming seafood, rice, pastries, etc. It is the core equipment in modern seafood restaurants, high-end dining establishments, and areas with strict environmental protection requirements.

The electromagnetic double-head pot utilizes electromagnetic induction heating technology and is specifically designed for long-term, high-power, simultaneous cooking of stocks, broths, or porridge using two pots. It is an ideal choice for modern green kitchens, shopping malls, and areas with strict environmental control requirements.

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).