Deep Fryer
HX-DF12Twin-tank fryer with independent temperature control and cold-zone sediment area for continuous service.
- Capacity
- 2 × 12 L
- Power
- 2 × 9 kW
One-Stop Solution
Commercial Kitchen Layout Design
Owners with a leased space who need a workable kitchen plan before ordering equipment or starting the fit-out.
Typical lead time
5–10 working days
Categories covered
5 equipment lines
What This Programme Covers
A kitchen plan fails most often at the intersections: the pass blocking the fryer station, the prep table too far from cold storage, or a fridge door that cannot open fully. Layout design is where those conflicts are resolved before anything is manufactured.
We work from your floor dimensions and menu, zone the space by workflow, and return a plan view with equipment footprints, clearances and utility points. The drawing doubles as the equipment list for quotation.
What You Receive
- Equipment layout drawing (plan view)
- Workflow zoning: receiving, prep, cook, pass, wash
- Utility and ventilation requirements
- Clearance and service access notes
- Equipment list linked to the drawing
Delivery Process
How the Programme Runs
Step 01
Share your requirements
Send the menu, floor plan, covers per day and destination market.
Step 02
Layout & matching
We return a layout proposal and a station-by-station equipment list.
Step 03
Quotation & confirmation
Itemised pricing, lead time and packing plan confirmed before deposit.
Step 04
Production & inspection
Build, function test and pre-shipment inspection with photo records.
Step 05
Shipment & support
Loading plan, documents and installation guidance after arrival.
Typical Configuration
Equipment Often Specified
Griddle
HX-GD72Even-heat steel plate with splash guards and independent zone control for burgers, eggs and flatbreads.
- Plate size
- 720 × 450 mm
- Power
- 6 kW
Commercial Oven
HX-OV60Two-deck baking oven with independent top and bottom heat control for breads, pastries and roasted dishes.
- Decks
- 2
- Power
- 2 × 4.5 kW
Steam Oven
HX-SO10Combi-style steam and convection oven with ten tray levels and programmable humidity for batch cooking.
- Tray levels
- 10 × GN 1/1
- Power
- 12 kW
Induction Cooker
HX-IC35Countertop induction range delivering fast heat-up with lower ambient heat in the kitchen.
- Power
- 3.5 kW
- Voltage
- 220–240 V
Bun Toaster
HX-BT04Conveyor bun toaster with adjustable belt speed for consistent toasting through peak service.
- Throughput
- Up to 700 buns / hour
- Power
- 2.4 kW
Other programmes
Hotel & Restaurant Turnkey ProjectOne package covering kitchen layout, equipment matching, delivery phasing and on-site installation guidance.New Restaurant Equipment MatchingMenu-first equipment selection: we size fryers, chillers, warming and snack units against your expected covers per day.Restaurant Equipment RestockingRepeatable specifications and matched finishes so a new branch looks and performs like the existing ones.
Request a Quote
Tell Us What Your Kitchen Needs
Send your menu, floor plan or equipment list. We will come back with a matching proposal, lead time and packing plan.
Mon – Sun, 09:00 – 21:00 (GMT+8) · Chengdu, Sichuan, China