Industrial Restaurant Equipment
Explore commercial industrial restaurant equipment models, dimensions, power options, and kitchen layout tips. Compare SUS304 configurations and request a factory-direct quote from HSYL.
Industrial restaurant equipment is relevant when a menu creates repeated or concentrated production demands. The equipment still needs to serve specific cooking and handling methods. From compact countertop stations to heavy-duty floor-standing lines, matching your industrial restaurant equipment configuration to your menu workflow keeps service fast, organized, and consistent.
Compare Industrial Restaurant Equipment Models & Specifications
| Model & Series | Dimensions & Capacity | Power / Fuel Supply | Recommended Kitchen Use |
|---|---|---|---|
| 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) |
| 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 |
| 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 |
| 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 |
Explore Matching Industrial Restaurant Equipment Configurations
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.
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.
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.
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.
Restaurant equipment for sustained meal production
A steamer may suit tray-based dishes, while a range serves pan work and refrigeration supports preparation. Increasing one appliance's size may change the needs of the whole station. The useful combination follows the food and service schedule rather than a blanket preference for the largest models.
Industrial restaurant equipment should address a repeatable production task within the menu. Larger appliances can be useful for bulk preparation but may be awkward for frequent small changes. Assess the normal batch mix and staffing routine before replacing several flexible positions with one large machine.
How to Choose the Right Industrial Restaurant 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.
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.
Pre-Installation & Kitchen Planning Guide: Industrial Restaurant 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 Industrial Restaurant 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 every restaurant need the same equipment list?
No. The cooking methods, preparation work and service format determine the main equipment groups. Shared categories such as refrigeration or washing still need arrangements suited to the particular operation.
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.