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.
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.
The 1/3 pit vertical electric grill with cabinet base is a commercial kitchen equipment mainly used for grilling and roasting foods such as steaks and lamb chops, which offers convenient cooking and storage solutions.
The cover dishwasher, also referred to as an open dishwasher or open-type dishwasher, is a very common type of commercial dishwasher. It is widely used in restaurants, hotels, canteens, and other catering establishments.
Table top sanitary meat cutter is a device designed for commercial kitchens, mainly used to cut meat and ensure food hygiene and safety
