Project Background
This project involves the hot kitchen equipment configuration for a catering facility. The overall kitchen construction and installation were carried out by a third-party kitchen engineering contractor. As the commercial kitchen equipment supplier, we provided a modular, split-type hot kitchen equipment solution based on the cooking process requirements and site conditions, fully supporting the contractor’s overall kitchen design and execution.
Client Type
Catering Project · Commercial Kitchen Equipment Supply
Project Requirements
- Parallel operation of multiple cooking processes
- Clear equipment structure for easy engineering integration
- Easy maintenance and module replacement during operation
- Smooth coordination with exhaust and auxiliary systems
Equipment Configuration Solution
Based on the kitchen contractor’s workflow planning, we supplied the following standardized modular equipment units, which were integrated and installed by the engineering team.
Core Equipment Modules
- Countertop Induction Heating Module
Designed for high-frequency heating and pan-frying operations, with independent control for flexible configuration according to menu requirements. - Countertop Noodle Cooker Module
Suitable for noodle cooking, blanching, and soup preparation, arranged alongside induction units for parallel workstation operation. - Built-in Oven Module
Installed beneath the worktop for baking, reheating, and semi-finished food processing, improving space efficiency and workflow. - Under-Counter Refrigerated Drawer / Cabinet Module
Provides short-term ingredient storage and prep circulation, enabling quick access and efficient kitchen operations.
Engineering-Friendly Advantages
- Standardized Design for Easy Integration
All modules are designed with standardized dimensions, compatible with common stainless steel worktables and cabinets, facilitating layout planning and on-site installation. - Split-Type Structure Reduces Engineering Risk
The modular structure simplifies transportation, installation, and future adjustments, avoiding the limitations of monoblock equipment. - Independent Maintenance per Module
Each module can be serviced or replaced independently, minimizing downtime and ensuring long-term operational stability. - Easy Coordination with Exhaust Systems
Clear heat source distribution allows precise matching of exhaust hoods, airflow, and duct systems.
Project Outcome
After commissioning, the hot kitchen area operates smoothly with clearly defined functional modules, fully aligned with the overall kitchen engineering layout. The modular structure allows flexibility for future menu changes and equipment upgrades.
Value for Kitchen Contractors
- Engineering-friendly integration, reducing on-site coordination.
- Flexible module combinations for various project types.
- Efficient installation, maintenance, and upgrading.
- Suitable for long-term catering operations
