Kitchen Equipment Sales
Explore commercial kitchen equipment sales models, dimensions, power options, and kitchen layout tips. Compare SUS304 configurations and request a factory-direct quote from HSYL.
Kitchen equipment sales discussions are more useful when centred on the task being equipped. Cooking appliances, furniture and refrigeration contribute differently to the result. Whether you are outfitting a new restaurant cookline, upgrading a hotel kitchen, or expanding a central catering facility, comparing model capacities, footprints, and power options helps you select the right kitchen equipment sales for daily service.
Compare Kitchen Equipment Sales 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 Kitchen Equipment Sales 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.
Equipment sales by working function
A product's configuration determines whether it fits the intended station. A worktable with drawers is not identical in use to an open undershelf model, even when the top dimensions match. A clear function-led shortlist makes the purchase easier to understand and compare.
Kitchen equipment sales proposals are easier to compare when each line identifies the model, configuration, quantity and included accessories. Broad category names can conceal important differences. Keep optional items separate from the base offer so the comparison reflects what will actually arrive for the project.
How to Choose the Right Kitchen Equipment Sales 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.
Explore HSYL by equipment function
HSYL's range includes cooking appliances, refrigeration, preparation equipment, stainless-steel furniture and warewashing. These categories serve different parts of the kitchen, allowing an enquiry to focus on one replacement or a group of related items. A preparation table and refrigerator can form one useful station; a cooker and nearby landing surface form another. The product's role gives the purchase its meaning.
A product group for your project
The menu identifies the cooking methods and the ingredients needing storage. The floor plan shows where those tasks can take place. A new kitchen may need several coordinated groups, while an operating business may only need to improve one area. Equipment configurations and furniture layouts can then be discussed in relation to that concrete project, including its destination and available utilities. The physical relationships between products matter in a complete order. A refrigerator door needs to open near a table, an oven needs tray landing space and a washer needs room for racks. These interfaces make the assortment a usable kitchen.
Pre-Installation & Kitchen Planning Guide: Kitchen Equipment Sales
| 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 Kitchen Equipment Sales
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 productPlan 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.