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
Restaurant Equipment Restocking
Chain operators and distributors replacing worn units or repeating a proven equipment list across new sites.
Typical lead time
15–25 working days
Categories covered
4 equipment lines
What This Programme Covers
Rolling out branch number ten should not mean re-learning the equipment list. We keep a locked specification per model — dimensions, controls, finish and connection points — so every new site receives an identical build.
Call-off ordering lets you hold a price and specification while receiving stock in phases, and mixed containers consolidate several categories into one shipment.
What You Receive
- Locked specification sheet per model
- Matched finish and panel detailing
- Mixed-container consolidation
- Replacement parts identification
- Scheduled call-off orders
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.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