Heavy Kitchen Equipment
Explore commercial heavy kitchen equipment models, dimensions, power options, and kitchen layout tips. Compare SUS304 configurations and request a factory-direct quote from HSYL.
Heavy kitchen equipment needs a suitable final position and a practical route into it. Floor space, access and the surrounding working area all influence the choice. Choosing the right commercial heavy kitchen equipment starts with matching tray or batch capacity, external dimensions, and electric or gas supply options to your kitchen's peak meal volume.
Compare Heavy Kitchen Equipment Models & Specifications
| Model & Series | Dimensions & Capacity | Power / Fuel Supply | Recommended Kitchen Use |
|---|---|---|---|
| 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 |
| HIG80G / HTG80G (80L Gas), HTG80E (80L Electric) & TBP-100L / 200L / 300L / 500L Tilting Kettles | Modular 80L: 800×700/900×920 mm (75 kg); Industrial hemispherical: 100L, 200L, 300L, 400L & 500L capacities | Gas: 10.0–35.0 kW (NG / LPG); Electric thermal-oil / steam-jacketed: 9.0 kW to 45.0 kW (380V 3-Phase) | Simmering bone broths, soups, curries, sauces, congee, and braising large batches in central kitchens |
| 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 |
| HDW180 / HDW260 (Rack Conveyor), HDW2000DL-ER (with Dryer) & HDW3000 / 5000L / 8000L (Flight Tunnel) | Rack conveyor: 1667–2750×810×1520 mm (220–260 racks/h); Flight tunnel: 3800–7800×900×1700 mm (3000–8000 dishes/h) | 380V/50Hz 3-Phase (42 kW / 48 kW / 54 kW rack conveyor; 52 kW / 82 kW / 115 kW flight tunnel) or Steam-heated | University dining halls, hospitals, airline catering, factory canteens, and large hotel banquet halls |
| HBG60G (900-Series 60L Gas Tilting Bratt Pan) & HBG60E (60L Electric Tilting Bratt Pan) | 800×900×920 mm (60-liter rectangular pan capacity; 110 kg net weight); 0° to 90° manual worm-gear tilt | Gas HBG60G: 18.0 kW (NG 2000 Pa / LPG 2800 Pa); Electric HBG60E: 10.5 kW (380V / 50Hz); Temp: 50–300°C | Braising meats, shallow-frying cutlets, sautéing vegetables, simmering stews, and cooking curries/rice in bulk |
| HSYL-240 (1-Trolley 24-Tray), HSYL-360 (36-Tray), HSYL-480 (2-Trolley 48-Tray), HSYL-TC-24G/48G & HSYL-GY-01/02 | 1050×1150×2000 mm (24 trays), 1450×1150×2000 mm (36 trays), 1880×1150×2000 mm (48 trays); Trolley: 650×750×1650 mm | Electric: 24 kW / 36 kW / 48 kW (380V); Gas: 3.5–6.8 m³/h NG or 2.2–4.2 kg/h LPG; Direct Steam: 0.02–0.05 MPa | Central kitchens, food processing plants, large school/factory canteens, and banquet production (500–2000+ meals) |
Explore Matching Heavy Kitchen Equipment Configurations
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.
80L Modular & 100L–500L Industrial Tilting Jacketed Boiling Kettles
Double-walled jacketed boiling pans and hemispherical tilting kettles that heat the inner SUS304/316 pot uniformly across 360 degrees via a pressurized steam or thermal-oil jacket.
Eliminates localized hot spots and bottom burning on thick sauces and porridges, with smooth handwheel worm-gear tilting up to 90° for effortless pouring.
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.
Rack Conveyor & Flight-Type Tunnel Commercial Dishwashers
Continuous automated warewashing lines featuring multi-stage pre-wash, power wash, dual-rinse sanitization, and integrated high-velocity hot-air drying tunnels in left-to-right or right-to-left flows.
Handles thousands of plates and trays per hour with minimal labor while heat-recovery condensers cut steam emissions and power bills.
HBG60G (Gas) & HBG60E (Electric) 60L Commercial Tilting Bratt Pans
Heavy-duty 900-Series 60-liter tilting skillet (bratt pan) with a thick compound stainless steel pan floor, spring-balanced hinged lid, integrated water-fill spout, and handwheel tilting gear.
One machine handles searing, braising, shallow-frying, and boiling—then tilts smoothly up to 90 degrees to pour finished food directly into Gastronorm pans.
24-Tray, 36-Tray & 48-Tray Roll-In Trolley Steaming Rooms
Floor-level walk-in/roll-in steaming rooms engineered for wheeled SUS304 mobile tray racks. Available in electric, gas, and direct municipal/boiler steam-inlet configurations.
Operators wheel a fully loaded 24-tray or 36-tray trolley straight from the prep table into the steamer via the floor ramp—eliminating manual tray-by-tray loading.
Heavy equipment and its installation position
A large kettle, refrigerator or wash line can change the room's circulation. The useful arrangement leaves room for loading, cleaning and service access as appropriate to the appliance. Weight and body dimensions are part of planning, not evidence of production performance.
Heavy kitchen equipment needs a planned delivery and positioning route. The final footprint is only one constraint; door openings, turns and handling equipment also affect access. Use the selected model's documented weight and installation information when planning movement rather than estimating from photographs.
How to Choose the Right Heavy Kitchen Equipment 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.
Size has to serve the food process
Large or heavy-duty equipment can be useful when the food and working period call for it. The appropriate vessel, chamber or cabinet depends on the product and how it is handled. A large kettle and a large oven serve different processes. Neither a heavy body nor a broad industrial label establishes a particular production rate or suitability for every menu.
Loading and discharge connect the stages
Ingredients need to reach the appliance, and finished food needs a practical receiving position. Large batches make these interfaces more visible. A vessel that cooks efficiently can still be inconvenient to empty, while a chamber can wait for trays if preparation is slow. The useful equipment group fits the complete sequence, including routine access and the time between loads. The appliance's loading points and receiving position become important as batches grow. A vessel may need clear access for discharge, while a cabinet needs a practical route for its containers. Size is useful when those movements remain manageable.
Pre-Installation & Kitchen Planning Guide: Heavy Kitchen Equipment
| 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 Heavy Kitchen Equipment
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
Engineering-Led Commercial Kitchen Manufacturing
HSYL Kitchen Systems designs and produces heavy-duty commercial kitchen equipment for central kitchens, hotels, canteens, hospitals and high-capacity restaurants. Our goal is to provide precise equipment matching, documented quality gates and verified delivery for global foodservice operations.
- Food-grade SUS304 & SUS316 stainless steel construction
- Custom engineering layout & CAD drawing support
- Multi-stage factory quality control & FAT testing
- Factory-direct supply chain with spare parts backup
Advanced OEM Processing Equipment & Lines
Equipped with world-class automated sheet metal processing, precision bending centers, thermal foaming lines, and vacuum test rigs to support high-volume commercial kitchen OEM/ODM manufacturing.
Italian Salvagnini Panel Bending Center
Automated sheet metal bending system for seamless cabinet fabrication and tight structural tolerances.
Automated Bending & Laser Cutting Line
Integrated flexible processing line combining fiber laser cutting and multi-axis CNC bending.
Constant-Temperature Foaming Line
Continuous polyurethane thermal insulation foaming line ensuring uniform core density.
Vacuum Extraction & Testing Line
High-vacuum circuit evacuation and automated leak detection for commercial cooling systems.
Laser Cutting & CNC Punching Station
High-speed fiber laser cutting and precision CNC punching for intricate component fabrication.
Canadian Heavy-Duty CNC Press Brake
High-tonnage precision press brake for large-format stainless steel sheet forming.
Material Shearing & Cutting Line
Automated heavy-gauge stainless steel shearing and precision raw material sizing.
Material Film Laminating Line
Automated surface protection film application to preserve satin and mirror metal finishes.
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View productFrequently Asked Questions
Does a larger appliance always increase useful output?
No. Preparation, loading, unloading and the following stage can limit the process. Additional capacity is useful when the surrounding operation can use it.
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.