Commercial Kitchen Equipment, SS202/SS304

Product Details

Single Burner Stock Pot Range Equipment: A low-height (600mm), heavy-duty stainless steel stove with a large cast iron top grate and a high-pressure gas burner. Work: Designed for heavy lifting and bulk cooking. It is used to boil large stockpots of water, milk, soups, or gravies without requiring the chef to lift heavy vessels to chest height. 2. 4-Burner Commercial Range with Oven Equipment: A standard-height stainless steel unit featuring four open brass burners on top and a large baking oven compartment underneath. Work: A multi-purpose station. The top burners are used for sautéing, boiling, and pan-frying, while the oven below is used simultaneously for roasting meats or baking pastries. 3. Chinese Wok Range (2-Burner) Equipment: A specialized range with a high splashback, integrated water faucet, and large 12-14 inch cast iron rings designed to hold round-bottom woks. Work: Uses high-pressure "jet" burners to generate intense heat for stir-frying noodles and rice quickly, giving food the signature "wok hei" (smoky flavor). 4. Vertical Reach-In Chiller (4-Door) Equipment: A large, upright stainless steel refrigerator with four doors and adjustable internal shelves compatible with GN pans. Work: Preserves perishable ingredients like vegetables, dairy, and cooked sauces at safe temperatures (+2C to +8C) to prevent spoilage. 5. Deep Fat Fryer Equipment: A stainless steel tank (single or double) equipped with heating elements (gas or electric) and wire mesh baskets. Work: Submerges food in hot oil at a controlled temperature (usually 170C-190C) to quickly cook and crisp items like french fries, chicken wings, and spring rolls. 6. Stainless Steel Work Table Equipment: A robust table made of food-grade SS 304 with a sound-deadened top and under-shelves for storage. Work: Provides a hygienic, durable surface for chefs to chop vegetables, meat, and plate food. It is the primary workstation for all food preparation. 7. Planetary Mixer Equipment: A vertical mixing machine with a rotating attachment (whisk, hook, or paddle) and a removable stainless steel bowl. Work: Automates the mixing process for baking. It is used to whip creams, knead dough for bread/pizza, and mix cake batters uniformly. 8. Vegetable Cutting Machine Equipment: A motorized unit with an inlet hopper and interchangeable spinning discs (blades) inside. Work: Rapidly processes bulk vegetables. It can slice, dice, grate, or julienne large quantities of onions, potatoes, and carrots in minutes, saving hours of manual labor. 9. Three-Sink Dishwashing Unit Equipment: A long stainless steel unit with three separate deep bowls and a drainage board. Work: Facilitates the standard hygiene protocol for manual washing: Soak/Wash (Bowl 1), Rinse (Bowl 2), and Sanitize (Bowl 3) to ensure utensils are germ-free. 10. Exhaust Hood (Canopy) Equipment: A large stainless steel hood installed above the cooking line, fitted with baffle filters and connected to a suction duct. Work: Extracts smoke, grease, heat, and odors generated during cooking, ensuring the kitchen air remains breathable and preventing grease buildup on walls.