Commercial Cooking Equipment Manufacturer
Our cooking equipment is specified by duty cycle, matched to your menu volume and utility availability. Whether the requirement is high-speed combi cooking for a hospital tray line, batch steaming for a 5 000‑meal central kitchen, or tilting braising pans for multi‑menu restaurant production, every unit is configured around your actual production task—burner count, chamber size, power rating and control logic all selected to fit how you cook.
Specify the Duty Before Selecting the Model
Commercial cooking specification follows five decision points unique to thermal equipment:
- Burner power, chamber size and GN pan format — matched to batch volume and menu type
- Energy source and local supply conditions — gas pressure, electrical phase, steam availability
- Exhaust and ventilation load — hood capture area, ducting route, make‑up air balancing
- Service access and cleaning clearance — front‑load only or pass‑through for clean/dirty separation
- Control logic and programmability — multi‑stage recipes, HACCP core‑temperature logging
Commercial Cooking Equipment Sizing & Engineering Matrix
Engineering parameters, batch throughput, and utility connection baselines across primary food service scales.
| Facility Operating Scenario | Meal Throughput / Shift | Recommended Core Cooking Suite | MEP & Connected Load Baseline | Exhaust & Ventilation Rate | HACCP & Thermal Compliance |
|---|---|---|---|---|---|
| Central Commissary / Bulk Production | 5,000 - 30,000 Meals | Auto-Tilting Braising Pans (200L-500L), Jacketed Steam Kettles (300L-600L), Continuous Fryers | 380V-415V/50-60Hz 3Ph, 0.4-0.6 MPa Industrial Steam, DN50 Water Inlet | 2,500 - 4,000 CFM per linear meter, UV ozone capture | Log 7 lethality cycle, automated cook-chill core temperature logging (>75°C) |
| Star Hotel & Banquet Kitchen | 500 - 2,000 Guests | 20-GN Combi Steamer Batteries, 6-Burner Heavy Gas/Induction Boiling Tops, Duck Roaster Ovens | 380V 3Ph (35-50 kW combi bank), NG 2.0 kPa, RO softened water (<3°dH) | 1,800 - 2,500 CFM per linear meter with dual grease baffles | Delta-T precision roasting, zero open flame in enclosed banquet prep areas |
| School & Hospital Dietary | 1,500 - 6,000 Diners | Multi-Door Atmospheric Steam Cabinets (12-24 trays), Heavy Boiling Cauldrons, Tilting Skillets | 380V 3Ph (40-80 kW steam generator) or LPG 2.8 kPa, DN40 floor drain trough | 2,000 - 3,200 CFM with continuous condensation collection hoods | Mandatory 85°C 2-minute core temperature rule, strict allergen cross-contact barrier |
| Fast Casual & QSR Chain | 800 - 2,500 Tickets/Day | Computerized Pressure Fryers with Built-in Filtration, Clamshell Griddles, Modular Counter Ranges | 220V/380V configurable, 18-24 kW fryer batteries, dedicated 32A breakers | 1,500 - 2,200 CFM with 70% make-up air compensating supply | Instant 30s thermal recovery, automated basket lift, integrated 4-stage oil filtration |
Commercial Thermal Processing & High-Volume Cooking Equipment
Engineered for high-throughput institutional canteens, banquet catering, and central production lines.
Commercial Combi Ovens
Intelligent steam-convection combination ovens with multi-point core probes and automated cleaning systems.
View SpecificationsCommercial Steaming Cabinets
High-capacity roll-in trolley steamers and multi-door seafood cabinets engineered for continuous institutional output.
View Steamer SeriesTilting Braising Pans
Motorized tilting bratt pans engineered for large-volume stewing, braising, shallow frying, and sauce reductions.
View Braising PansCommercial Cooking Equipment
Final model and specification are confirmed after application review.
1, 2 & 3-Deck Commercial Electric & Gas Bakery Deck Oven
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4 & 8-Tray Convection Bakery Oven with Steam Spray
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Commercial 16 & 32-Tray Bakery Dough Proofer & Retarder Proofer
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Dual-Tank High-Capacity Commercial Noodle & Dumpling Boiler
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Square-Exterior Round-Pot Commercial Noodle & Dumpling Cooker
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Single-Barrel Commercial Steam Cooking & Blanching Station
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Floor-Standing 6-Basket Commercial Electric Noodle & Pasta Cooker
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Commercial 1-Hole & 3-Hole Energy-Saving Dim Sum & Bun Steamer Range
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Integrated Commercial Noodle Boiler with Cold-Water Chilling Sink
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Commercial Rapid Round-Barrel Gas & Electric Noodle Boiler
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Roll-In Trolley Steaming Room
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Anti-Fingerprint Commercial Steaming Cabinet
View productCooking Equipment Questions
What type of cooking equipment suits a central kitchen processing 3,000 meals per shift?
The answer depends on your menu, not the meal count alone. A rice‑heavy Asian menu typically needs high‑capacity steam cabinets and tilting braising pans; a Western multi‑choice menu often requires combi ovens and modular range suites. We configure the equipment matrix around your actual production schedule, batch timing and utility availability — not around a generic throughput number.
Gas or electric — which is the better choice for commercial cooking equipment?
The decision is driven by three factors: local energy cost and supply stability, the cooking process itself (braising and wok cooking prefer gas; combi‑steam prefers electric precision), and the building's ventilation capacity. We recommend a dual‑energy kitchen where possible — gas for high‑heat batch work, electric for controlled overnight cooking and combi programmes.
How long does it take to manufacture a custom‑configured cooking line?
A standard‑configuration unit (existing drawings, no custom dimension changes) typically ships within 4–6 weeks. Custom‑configured lines with modified chamber sizes, burner counts or multi‑stage control integration usually require 8–14 weeks depending on the electrical design and approval cycle. We always confirm lead time against the specific BOM, not against a catalogue promise.
Planning & Selection Resources
Plan Your Kitchen with an Engineering Team
Send your menu, meal volume, floor plan and utility conditions. We will identify the equipment logic, layout questions and technical data required before quotation.