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
Hotel & Restaurant Turnkey Project
Hotels, resort restaurants and full-service dining rooms opening a new kitchen or replacing a complete fit-out.
Typical lead time
25–40 working days
Categories covered
5 equipment lines
What This Programme Covers
A hotel or full-service restaurant kitchen has to work across service peaks, prep shifts and late-night menus. Our turnkey programme starts from your menu and covers, then converts it into a station-by-station equipment schedule with matching capacity.
Layout, utility points and delivery sequence are planned together, so hot lines, cold rooms and warewashing areas arrive in the order the site can accept them. Every item is documented with dimensions, power requirements and connection points before production begins.
What You Receive
- Kitchen flow and equipment layout
- Full equipment schedule by station
- Utility requirements (power, water, gas, drainage)
- Delivery phasing matched to site progress
- Installation and commissioning guidance
- Spare parts and consumables starter kit
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
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.Commercial Kitchen Layout DesignDrawings and equipment placement that account for workflow, ventilation, utility points and service access.
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