Restaurant Grill Equipment
Explore commercial restaurant appliance store models, AISI 304 specs, power options, TCO, and 20GP/40HQ export details. Compare configurations and request a wholesale quote from HSYL.
Commercial restaurant appliance store procurement requires AISI 304 (1.0–1.5 mm) stainless steel construction under CE, NSF/ANSI 4, UL 197, and EN 203 compliance—spanning HSYL HS7040-G (2-Burner), HS7080-G (4-Burner), HS7120-G (6-Burner) & HS9080-G configurations (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)). A restaurant appliance store can provide alternatives for an existing station. The useful replacement needs to preserve the work the old appliance performed while fitting the available position.
Compare Restaurant Appliance Store 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 Restaurant Appliance Store 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 couples directly with 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.
An appliance store for restaurant replacements
A different door swing, top arrangement or chamber format can change daily use even if the exterior is similar. The menu and the surrounding equipment make those differences meaningful. A product shortlist should therefore describe both function and physical fit.
A restaurant appliance store can help compare alternative formats for the same job. For example, cooking on a flat plate and cooking in pans create different working routines. Use the actual menu and cookware to narrow the choice before comparing brands, finishes or advertised appliance size.
How to Choose the Right Restaurant Appliance Store 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 flush 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, TCO & B2B Procurement Guide: Restaurant Appliance Store
| Planning & Procurement Factor | Specification & Kitchen Preparation Standard |
|---|---|
| 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. |
| International Certifications & Compliance | CE, NSF/ANSI 4, UL 197 (Commercial Electric Cooking), EN 203 (Gas Catering Appliances), ETL Sanitation, HACCP, and ISO 9001. |
| Core Components & Material Gauge | Infineon IGBT power modules (on induction lines), EGO capillary thermostats (50–300°C) with 230°C manual-reset high-limit safety cutoffs, SIT flame-failure thermocouple gas valves, and heavy-duty AISI 304 (1.0–1.5 mm) stainless steel bodywork. |
| Lifecycle Cost (TCO) & Downtime Control | 90%–95% electromagnetic thermal efficiency on induction and 30% fuel savings on forced-draft/insulated chambers optimize annual kWh/annum and m³/h utility budgets; front-serviceable modular heating and control trays keep preventive maintenance to 90-day checks and minimize peak-hour Downtime Risk. |
| Export Logistics, 20GP/40HQ Loading & OEM/ODM | 220–240V/50Hz 1-Phase, 380V–415V/3-Phase 50/60Hz, Natural Gas (2000 Pa), or LPG (2800 Pa); 22–65 units per 20GP / 50–145 units per 40HQ container in export plywood crates; HS Code 8419.8100; MOQ 1 unit; Lead Time 7–15 days standard, 15–25 days for OEM/ODM orders. |
Further Reading & Kitchen Planning Resources
Get a Wholesale Quote or Custom Layout for Your Restaurant Appliance Store
Share your target meal volume, kitchen floor plan, and local utility specs with our engineering team. HSYL provides factory-direct B2B pricing, custom AISI 304 (1.0–1.5 mm) fabrication, mixed-model 20GP/40HQ container consolidation, and full OEM/ODM production.
Request Pricing & Product Specifications from HSYL
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View productFrequently Asked Questions
How do I select the right restaurant appliance store model and utility configuration for my commercial kitchen?
Match your peak hourly meal volume against HSYL HS7040-G (2-Burner), HS7080-G (4-Burner), HS7120-G (6-Burner) & HS9080-G specifications (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)). Verify whether your facility provides 220–240V/115V single-phase, 380V–415V three-phase power, or Natural Gas (2000 Pa) / LPG (2800 Pa) prior to ordering.
What warranty coverage, core component brands, and spare parts support are included to prevent downtime?
Every unit is built in AISI 304 (1.0–1.5 mm) stainless steel under CE, NSF/ANSI 4, UL 197, and EN 203 compliance using industrial components (Infineon IGBT power modules (on induction lines), EGO capillary thermostats (50–300°C) with 230°C manual-reset high-limit safety cutoffs, SIT flame-failure thermocouple gas valves, and heavy-duty AISI 304 (1.0–1.5 mm) stainless steel bodywork). B2B orders include a 1-year commercial parts warranty plus a 1%–2% critical wear-parts kit shipped with container loads to minimize downtime risk.
What is the minimum order quantity (MOQ), 20GP/40HQ container loading capacity, and OEM/ODM lead time?
Our MOQ is 1 unit for sample or project evaluation, with full support for mixed-category consolidation in 20GP and 40HQ containers (22–65 units per 20GP / 50–145 units per 40HQ container in export plywood crates). Standard lead time is 7–15 working days, and custom OEM/ODM orders (dimensions, voltages, laser branding) ship within 15–25 days in ISPM-15 export crates.
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.