Restaurant Ovens For Sale
Explore commercial restaurant grill equipment models, AISI 304 specs, power options, TCO, and 20GP/40HQ export details. Compare configurations and request a wholesale quote from HSYL.
Commercial restaurant grill equipment 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 HG7040-G, HG7080-G / HG7080-E, HG7080VE (with Oven), HG9080-E & HG9080VE configurations (400×700×920 mm (single zone), 800×700×920 mm (dual zone), 800×900×920 mm (900 Series with cabinet or GN 2/1 oven); Gas: 7.0–16.0 kW (NG / LPG); Electric: 10.5–16.5 kW (380V / 50Hz); Temp range: 50–300°C). Restaurant grill equipment should be chosen by the surface contact and cooking result the menu needs. An open grill and a flat plate support different foods and handling methods.
Compare Restaurant Grill Equipment Models & Specifications
| Model & Series | Dimensions & Capacity | Power / Fuel Supply | Recommended Kitchen Use |
|---|---|---|---|
| HG7040-G, HG7080-G / HG7080-E, HG7080VE (with Oven), HG9080-E & HG9080VE | 400×700×920 mm (single zone), 800×700×920 mm (dual zone), 800×900×920 mm (900 Series with cabinet or GN 2/1 oven) | Gas: 7.0–16.0 kW (NG / LPG); Electric: 10.5–16.5 kW (380V / 50Hz); Temp range: 50–300°C | High-volume burger searing, steak grilling, teppanyaki, and all-day breakfast production |
| HC6035G / HC6060G (Gas Lava Rock), HC6035E / HC6060E (Electric) & HC9040-G (900 Series) | Countertop: 350×600×410 mm & 600×600×410 mm; Freestanding: 400×900×920 mm & 800×900×920 mm | Gas: 5.0 kW / 10.0 kW / 12.0 kW (NG 2000 Pa / LPG 2800 Pa); Electric: 4.5 kW (220V) / 9.0 kW (380V) | Steakhouses, BBQ grill stations, burger concepts, and skewered meat preparation |
| HG6035E / HG6060E, HG6035G / HG6060G, HP8C-T & HP8+8C-T | 350×690×550 mm (single), 600×690×550 mm (double), 470×475×410 mm (HP8C-T), 748×475×410 mm (HP8+8C-T) | Electric: 3.25 kW (220–240V) to 8.4 kW (380V); Gas: 5.0 kW / 10.0 kW (LPG 2800 Pa / NG 2000 Pa) | Short-order diners, food trucks, sandwich shops, cafés, and countertop breakfast stations |
Explore Matching Restaurant Grill Equipment Configurations
700 & 900 Series Freestanding Commercial Flat-Top Griddles
Floor-standing commercial griddles available with smooth, grooved, or half-ribbed polished steel plates (16–20 mm thick) mounted over an open stainless cabinet or oven base.
High thermal mass prevents plate temperature drop when loading cold proteins, while wrap-around splash guards and a large grease drawer keep the station clean.
Commercial Lava Rock Gas & Electric Charbroilers
Heavy-duty radiant and lava-rock charbroilers featuring reversible cast-iron branding grates, high-output tubular burners or swing-up electric elements, and slide-out fat collection trays.
Natural volcanic lava rocks vaporize meat drippings into authentic smoky barbecue aroma while branding steaks and burgers with crisp sear marks.
Countertop Electric & Gas Commercial Griddles (Single & Dual Zone)
Compact benchtop flat-top and half-grooved griddles engineered for plug-and-play 220V single-phase, 380V three-phase, or countertop gas operation with precision 50–300°C thermostats.
Independent left/right heating zones on wide models allow chefs to hold delicate items on one side while searing meats at high heat on the other.
Grill equipment for the finished dish
A barbecue-style surface can create a different finish from continuous griddle contact. The cooking line also needs appropriate landing and extraction arrangements. HSYL's grill and griddle products provide separate starting points, allowing the appliance choice to follow the dish rather than a loose category name.
Restaurant grill equipment should match the intended surface result. A solid cooking plate and an open grill handle food and drippings differently and need different operating routines. Choose from the desired menu result, then assess the installation and surrounding preparation space for that format.
How to Choose the Right Restaurant Grill Equipment for Your Kitchen
- Plate Thickness & Thermal Inertia: A thick 20 mm plate stores immense latent heat, preventing surface temperature drops when cold frozen burgers or steaks are loaded across the plate.
- Hard Chrome vs Polished Steel: Hard chrome plating reduces radiant heat loss into the chef station by 30%, resists flavor transfer between pancakes and bacon, and cuts end-of-shift scraping time in half.
- Independent Temperature Zones: Dual or triple independent gas thermostats allow searing proteins at 220°C on one half while holding toasted buns at 110°C on the adjacent plate zone.
A continuous plate or an open grill
A griddle cooks through contact with a continuous surface. An open grill creates a different contact pattern and handles drips differently. Eggs, patties and other flat-cooked foods may suit a plate, while a menu seeking another grilled finish needs the appropriate surface. These are equipment choices driven by the dish, not interchangeable meanings of the word grill.
Working area includes the handling space
The food needs room for placing, turning and removal. A plate filled edge to edge may leave little practical space for tools or different cooking stages. Countertop and freestanding formats offer different installation arrangements; an oven base adds a separate chamber function where specified. Body width, usable plate dimensions and the complete configuration should remain distinct descriptions. The cooking plate, surrounding edges and the route for routine residue removal affect use. Body dimensions and usable plate dimensions are separate measurements. Food also needs turning and removal space, so an empty surface drawing does not fully describe a busy station.
Pre-Installation, TCO & B2B Procurement Guide: Restaurant Grill Equipment
| Planning & Procurement Factor | Specification & Kitchen Preparation Standard |
|---|---|
| Gas Burner Heat Distribution | U-shaped burners spaced every 300 mm ensure edge-to-edge heat uniformity without localized cold spots between burner runs. |
| Wide Grease Chute & Drawer | A wide 75 mm grease trough leading to an easily removable large-capacity grease drawer prevents hot fat spillover during peak service rushes. |
| High Splash Guards | A continuous 100 mm side and rear splash guard prevents hot grease spatter from contaminating neighbouring preparation stations. |
| Leveling for Grease Drainage | Adjustable feet must be calibrated to maintain a subtle 2-degree forward pitch so excess oil naturally migrates into the collection gutter. |
| 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 Grill Equipment
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
Related Kitchen Products
Selected from the catalogue against the keywords of this page, then reviewed with your duty cycle, utilities and site conditions before quotation.
Commercial Ovens for Professional Kitchens
Commercial electric and convection oven solutions for professional kitchens. Review HSYL countertop oven configuration, utilities, installation requirements and...
View product
Commercial Combi Ovens
Commercial combi ovens for restaurants, hotels, canteens and central kitchens. Compare compact and high-capacity HSYL combi oven models, cooking modes, utilitie...
View productEngineering-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.
Explore Popular Kitchen Equipment
Browse equipment that visitors frequently explore, then review the exact model and specifications for your project.
Stainless Steel Wall Shelves
Stainless Steel Wall Shelves for commercial kitchens, fabricated to project dimensions in ...
View product
E Series Display Refrigerator Range
Compare E Series display cabinets by door layout, footprint and storage duty. Confirm the ...
View product
Commercial Meat Slicer-FP-HB-350400
Compare HB-350/400 meat slicers around meat size, slice thickness and production needs. Re...
View product
HDW8000L Steam-Heated Commercial Dishwasher
Quick Summary: The HDW8000L Steam-Heated Commercial Dishwasher (Model: CK-HDW8000L) is a h...
View product
Two-Compartment Commercial Sinks
Two-Compartment Commercial Sinks for commercial kitchens, fabricated to project dimensions...
View product
E234-BCW02-11 Horizontal Banquet Cart
Quick Summary: The E234-BCW02-11 Horizontal Banquet Cart-B (Model: SL-E234-BCW02-11) is a ...
View product
700-Series Combined Western Kitchen Stove
Quick Summary: The 700-Series Combined Western Kitchen Stove (Model: CK-BERTO) is a heavy-...
View product
Commercial Meat Mixers
Commercial meat mixers for central kitchens, restaurant prep and meat-processing workstati...
View product Commercial Ovens for Professional Kitchens
Commercial electric and convection oven solutions for professional kitchens. Review HSYL c...
View product
Stainless Steel Kitchen Trolleys
Stainless Steel Kitchen Trolleys for commercial kitchens, fabricated to project dimensions...
View product
HP Countertop Gas Pasta Cooker Range
Compare HP6035G and HP6060G countertop gas pasta cookers. Review footprint and gas require...
View product
Q and S Series Direct-Cooling Display Cabinet Range
Compare Q and S Series display cabinets for your products and store layout. Confirm temper...
View product
HDW260-EL-R Electric-Heated Commercial Dishwasher
Compare HDW260-EL-R Electric-Heated Commercial Dishwasher capacity, heating, dimensions, u...
View product
Three-Compartment Commercial Sinks
Three-Compartment Commercial Sinks for commercial kitchens, fabricated to project dimensio...
View product
HDW260-SL-R Steam-Heated Commercial Dishwasher
Compare HDW260-SL-R Steam-Heated Commercial Dishwasher capacity, heating, dimensions, util...
View product Stainless Steel Wall Shelf
Plan stainless steel kitchen wall shelves for utensils, containers and clean storage. Spec...
View product
Commercial Vegetable Washers
Commercial Vegetable Washers for central kitchens, food processing plants, canteens and re...
View product
Commercial Grease Traps
Commercial Grease Traps for commercial kitchens, fabricated to project dimensions in AISI ...
View productFrequently Asked Questions
How do I select the right restaurant grill equipment model and utility configuration for my commercial kitchen?
Match your peak hourly meal volume against HSYL HG7040-G, HG7080-G / HG7080-E, HG7080VE (with Oven), HG9080-E & HG9080VE specifications (400×700×920 mm (single zone), 800×700×920 mm (dual zone), 800×900×920 mm (900 Series with cabinet or GN 2/1 oven); Gas: 7.0–16.0 kW (NG / LPG); Electric: 10.5–16.5 kW (380V / 50Hz); Temp range: 50–300°C). 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.