Fridge For Restaurant Kitchen
Explore commercial food catering equipment models, dimensions, power options, and kitchen layout tips. Compare SUS304 configurations and request a factory-direct quote from HSYL.
Food catering equipment supports different tasks before, during and after service. Preparation and cooking happen on one schedule; holding, presentation and washing follow another. For busy restaurants, canteens, and hospitality kitchens, selecting a durable SUS304 stainless steel food catering equipment with the right capacity and utility setup ensures reliable performance shift after shift.
Compare Food Catering Equipment for Different Serving Formats Models & Specifications
| Model & Series | Dimensions & Capacity | Power / Fuel Supply | Recommended Kitchen Use |
|---|---|---|---|
| HS7040-G (2-Burner), HS7080-G (4-Burner), HS7120-G (6-Burner) & HS9080-G | 700 Series: 400 / 800 / 1200×700×920 mm; 900 Series: 800×900×920 mm with lower open storage cabinet | Gas (NG 2000 Pa / LPG 2800 Pa): 13.0 kW (2-burner), 26.0 kW (4-burner), 39.0 kW (6-burner), 34.0 kW (HS9080-G) | Continuous sautéing, pan-searing, sauce reduction, and stockpot boiling on restaurant cooklines |
| HSO / SZXT Series (6, 8, 10, 12 & 24-Tray Single/Double-Door) | Single-door: 720×640×1000–1550 mm (6–12 trays); Double-door: 1430×640×1550 mm (24 trays); 400×600×50 mm SUS304 pans | Electric: 9 kW / 12 kW / 24 kW (220V / 380V); Gas: NG 2000 Pa or LPG 2800 Pa (1.1–3.6 m³/h) | High-volume batch steaming of rice, proteins, vegetables, and buns in canteens, hotels, and central kitchens |
| E / D / Q / S / F Series (E0002AC-S, D1270AC, E0004AC-S, F0004AC-S, E0006AC-S, HSYL-ZL-6D) | 2-Door: 610×760/800×1950 mm (380–395L); 4-Door: 1210×760/800×1950 mm (850–1000L); 6-Door: 1810×760/800×1950 mm (1450–1600L) | 220V/50Hz or 110V/60Hz (200W–580W); R290 eco-refrigerant; Temp range: 0°C to +10°C (+2°C to +8°C chiller) | Bulk cold storage of fresh meats, dairy, produce, and GN pans in restaurant and canteen back-of-house |
| Q & S Series (Q1260AC–Q1880AC, S1260AC–S1880AC) | 1200×600/700×800 mm (205–246L), 1500×700×800 mm (355L), 1800×700/800×800 mm (310–450L) | 220V/50Hz or 110V/60Hz (150W–185W); R290 refrigerant; Temp range: +2°C to +8°C | Cold-larder prep, garnish assembly, and beverage counter bases requiring quiet, low-energy cooling |
| HSYL-BG-GZ01 (2-Tier Single Undershelf) & HSYL-BG-GZ02 (3-Tier Double Undershelf) | Lengths: 800 / 1000 / 1200 / 1500 / 1800 / 2000 mm; Depths: 600 / 700 / 800 mm; Height: 800 mm (+100 mm optional upstand) | 0.8 / 1.0 / 1.2 / 1.5 mm brushed SUS304 stainless steel; >300 kg uniform static load capacity | General food prep, chopping boards, mixer/slicer placement, and plating islands across any commercial kitchen |
| HDW-80 (Standard), HDW80L (Low-Energy) & HDW80CH (Steam Heat-Recovery) | 800×820×1470 mm (HDW80/80L) & 706×843×1475 mm (HDW80CH, 106 kg); 500×500 mm racks; Output: 60 racks/h | 380V/50Hz 3-Phase (14.75 kW standard; 15.75 kW heat-recovery); Water consumption: 3.0 L/rack | Full-service restaurants, hotel kitchens, and staff canteens serving 100–250 seats |
| HS9080VG-G (4-Burner + Gas Oven), HS9080VE-G (Hybrid), HTP7080VG (Solid-Top + Convection Oven) & HSS9120VE (6-Plate) | 800×900×920 mm (4-burner + GN 2/1 oven, 148 kg), 800×700×920 mm (HTP7080VG, 115 kg), 1200×900×920 mm (6-plate, 185 kg) | Gas: 40.0 kW (34 kW top + 6 kW oven); Hybrid: 34 kW Gas + 6 kW 380V Oven; All-Electric: 22.2 kW (3N~380V) | Fine-dining cooklines, hotel main kitchens, and steakhouse suites requiring maximum burner power and oven capacity |
Explore Matching Food Catering Equipment for Different Serving Formats Configurations
700 & 900 Series 4-Burner & 6-Burner Open-Top Gas Ranges
Heavy-duty modular open-top gas ranges equipped with high-efficiency forged brass burners, individual pilot flames, thermocouple flame-failure valves, and heavy cast-iron pan supports.
Flush-aligned cast-iron grates let chefs slide heavy pots across burners effortlessly, while removable drip trays simplify end-of-shift cleaning.
HSO Series Gas & Electric Steamer Cabinets (6–24 Trays)
Heavy-duty upright steaming cabinets built in food-grade SUS304 stainless steel for continuous tray-based batch production. Available in single-door (6 to 12 trays) and double-door (24 trays) formats with both electric immersion boilers and energy-saving gas burners.
Automatic float/solenoid water refill, dry-boil cutoff protection, and 30 mm high-density foam insulation keep steam output steady throughout peak service.
2-Door, 4-Door & 6-Door Upright Commercial Refrigerators (370L–1600L)
Heavy-duty stainless steel reach-in refrigerators available in both moisture-preserving direct cooling (AC) and frost-free forced-air cooling (FC), with split half-doors to minimize cold air loss.
60 mm high-density cyclopentane insulation, self-closing magnetic doors, and adjustable PVC-coated shelves ensure reliable cooling in 43°C ambient kitchens.
Q & S Series Direct-Cooling Refrigerated Workbenches
Energy-efficient undercounter chiller worktables built with all-copper evaporator coils, digital Dixell temperature controllers, and 50 mm foamed-in-place polyurethane insulation.
Gentle static direct cooling keeps prepped vegetables, herbs, and sauces fresh without wind-drying uncovered ingredients.
Heavy-Duty 2-Tier & 3-Tier Stainless-Steel Kitchen Worktables
Full-welded or knock-down commercial worktables built with sound-deadened hat-channel reinforced tops, triple-hemmed safety edges, Φ38 mm tubular legs, and adjustable stainless bullet feet.
Supports over 300 kg of heavy countertop appliances and bulk ingredients without flexing, rusting, or harboring bacteria.
HDW80 Series Pass-Through Hood-Type Commercial Dishwashers
Lift-hood pass-through dishwashers engineered for ergonomic waist-high rack loading in either straight-line or 90-degree corner scullery layouts. Model HDW80CH captures waste steam to preheat incoming cold water.
Eliminates operator bending, processes up to 60 racks (1,080 plates) per hour, and connects seamlessly to soiled scraping tables and clean roller tables.
900-Series Heavy-Duty Gas, Electric & Solid-Top Ranges with Oven
Flagship 900-Series and specialty 700-Series ranges offering 8.5 kW brass open burners, graduated-heat solid cast-iron French tops (HTP7080VG), or 380V square hot plates over a full-size GN 2/1 oven.
Built on a 900 mm deep chassis to accommodate oversized stockpots and roasting pans side by side without crowding the cookline.
Catering equipment across the service timeline
A business producing meals in advance may need a different arrangement from one cooking at the serving venue. Equipment should be allocated to those actual locations and tasks. The useful package connects the stages without assuming one appliance can cook, transport and hold every dish.
Food catering equipment should connect the production method with the serving location. A buffet prepared on site and individually packed meals delivered elsewhere need different finishing and transport arrangements. Select those supporting stages alongside cooking so the equipment range serves the complete job.
How to Choose the Right Food Catering Equipment for Different Serving Formats for Your Kitchen
- HACCP Flow & Zero Cross-Contamination: Design linear forward-flowing movement from raw delivery receiving, through chilled storage and prep stations, to the hot cookline and pass counter without return cross-traffic.
- Modular Alignment (600 / 700 / 900 Series): Unifying appliance depth across the hot line creates a seamless continuous cooking block, eliminating dirt-trapping gaps and simplifying overhead exhaust canopy sizing.
- Ergonomic Chef Hand-offs: Maintain a minimum 1050 mm to 1200 mm gangway between the hot cookline and rear preparation tables to permit safe two-way brigade movement with hot cookware.
Appliances and furniture have different jobs
Cooking equipment changes the food through heat; refrigeration provides the appropriate cold-storage position; preparation furniture gives staff a surface and nearby storage. Washing and service equipment complete other routes through the operation. These functions need to connect. A cooking appliance with no landing surface or a prep bench distant from its ingredients can be less useful than its specification suggests.
Build the equipment group around the menu
A pan-led restaurant might centre the hot line on a range. A tray-based catering menu may give a steamer a more prominent role. Cold assembly brings preparation refrigeration into focus. The supporting table, shelves and washing arrangements then follow those choices. This approach gives each item a clear purpose and helps the kitchen remain usable as the menu develops. Table edges, sink position and storage below the top affect how stations meet each other. A continuous food route can still be interrupted by a door or an inaccessible corner. Furniture layout gives the appliances usable space around their main functions.
Let the serving format shape the equipment
The same food can create different equipment requirements when served as plated meals, a buffet or packed portions. Cooking may remain similar, while assembly, replenishment and dispatch change. Select the appliances and furniture for the whole serving format instead of stopping the equipment plan when cooking finishes.
| Format | Work after cooking | Space to include |
|---|---|---|
| Plated service | Bring meal components together for each plate | A clean finishing and handover position |
| Buffet | Replenish serving containers through the service period | Suitable documented holding equipment and a clear refill route |
| Packed meals | Portion, close and dispatch containers | An organised packing surface and appropriate staging arrangement |
Any transport or holding process must suit the food and applicable procedure; ordinary furniture does not provide temperature control.
Pre-Installation & Kitchen Planning Guide: Food Catering Equipment for Different Serving Formats
| Planning Factor | What to Prepare in Your Kitchen |
|---|---|
| Total Electrical & Gas Peak Demand | Calculate total simultaneous connected load factoring diversity coefficients (typically 0.70 to 0.80) to size the kitchen main switchboard and gas meter. |
| Fresh Air Makeup & Exhaust Balance | Kitchen ventilation must balance 85-90% makeup air against exhaust volume to maintain slight negative pressure, preventing cooking smells from escaping into dining areas. |
| Floor Gully Slope & Grease Interceptors | Ensure stainless steel drainage channels with sediment baskets and anti-slip grating are situated parallel to prep and wash lines with 1:100 floor slopes. |
| Health & Fire Safety Clearances | Maintain minimum 150 mm clearances to combustible walls, and ensure all cooking blocks are covered by automated wet-chemical fire suppression systems. |
Further Reading & Kitchen Planning Resources
Get a Quote or Custom Layout for Your Food Catering Equipment for Different Serving Formats
Tell our team what you plan to prepare, your target meal volume, and your available kitchen space. HSYL provides factory-direct pricing, custom SUS304 stainless steel fabrication, and complete kitchen equipment solutions tailored to your local voltage and gas standards.
Request Pricing & Product Specifications from HSYL
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View productFrequently Asked Questions
Is a refrigerator-and-freezer range a dual-temperature cabinet?
Not necessarily. A product range may offer refrigerator and freezer versions separately. A cabinet intended to provide both duties simultaneously needs its compartment arrangement and model specification identified.
Plan the Equipment Around Your Kitchen.
Share your menu, peak service demand, available space and site utilities. Tell us which equipment you are considering so we can review the requirements with you.