Compare before quoting
Capacity, utility and footprint are visible before commercial discussion.
ONE EQUIPMENT SCOPE · ONE PROJECT BASIS
Commercial Kitchen Equipment for Distributors and Foodservice Projects.
Source cooking, refrigeration, preparation and warewashing equipment around one confirmed requirement. We review model selection, destination utilities, OEM scope and export handover before quotation.
Start with:
Application · Equipment list · Quantity · Destination
- Equipment scope
- Cooking · Cold · Prep · Wash
- Configuration
- Utility + destination review
- OEM / ODM
- Branding + documentation
- Delivery basis
- QC + export handover
A CLEARER BUYING BASISThe information buyers need before an RFQ moves forward.
Configuration by market
Voltage, gas basis and available documentation are reviewed for the destination.
Checks tied to approval
Inspection points follow the selected model and approved order configuration.
Packing and records
Shipping marks, accessories and export documents are coordinated before dispatch.
COMMERCIAL OVEN RANGE
Compare the Model Before You Request the Quote.
Review power, utilities and dimensions for the exact model. Final specifications remain tied to the selected configuration and destination market.
View all equipmentDrag, swipe or use the controls to review each model.
01 / 05
Commercial oven
Commercial Double Deck Convection Oven 2.5kW 0-350°C with 2 Baking Trays
- Power
- Confirm by model
- Voltage / Frequency
- Confirm by model
- Dimensions (W × D × H)
- Confirm by model
Commercial oven
Commercial Convection Oven 6KW with 4 Aluminum Trays
- Power
- Confirm by model
- Voltage / Frequency
- Confirm by model
- Dimensions (W × D × H)
- Confirm by model
Commercial oven
Commercial Convection Oven 4.5KW 220-240V with 4 Aluminum Trays
- Power
- Confirm by model
- Voltage / Frequency
- Confirm by model
- Dimensions (W × D × H)
- Confirm by model
Model GHCP04
Double Deck Commercial Electric Oven with Independent Digital Control
- Power
- 5000 W
- Voltage / Frequency
- 5000W
- Dimensions (W × D × H)
- 685 × 565 × 605 mm
Model GHCP03
Commercial Single Deck Electric Oven
- Power
- 2500 W
- Voltage / Frequency
- 220 V 50 Hz / 230 V 50 Hz / 110 V 60 Hz
- Dimensions (W × D × H)
- 520 × 500 × 180 mm
START WITH THE OPERATION
Different kitchens need different equipment decisions.
Use the application to define throughput, utility constraints and workflow before selecting the final model.
01Quick service and high-throughput lines
Prioritize peak-hour output, recovery and repeatable operation.
02Hotels and full-service kitchens
Balance menu range, banquet demand and back-of-house flexibility.
03Bakeries and production kitchens
Match batch capacity, chamber format and daily production rhythm.
04Central kitchens and prepared food
Review batch volume, preparation flow and downstream holding needs.
01
Specify
Define the application, capacity, utilities and model scope.
02
Configure
Confirm the base model, options, branding and market configuration.
03
Verify
Link factory checks and documentation to the approved order.
04
Handover
Prepare packing, shipping marks and export records for the destination.
OEM / ODM PROGRAMS
Customize from an approved equipment platform.
Define the base model, destination market, program volume and customization scope before artwork or production is released.
- Branding and rating plate review
- Utility, control and accessory options
- Manual, carton and shipping-mark coordination
REQUEST A QUOTE
Send a Better Brief. Get a More Relevant Response.
Share the product or application, estimated quantity, destination market and available utilities. Attach an equipment list, specification or kitchen layout when relevant.
Details that improve quotation accuracyModel or product type · Quantity · Voltage or gas · Destination · Required documents · Target date