A practical buying guide comparing flat glass, curved glass and combination island freezers by store layout, cabinet size, capacity, frozen-food volume and electrical requirements.

A practical material guide comparing SUS304 and SUS201 stainless steel for sinks, work tables, shelves, cabinets and refrigerated commercial kitchen equipment.

A practical buying guide for selecting commercial kitchen sinks by bowl quantity, dimensions, bowl depth, drainboard direction, material grade, undershelf and dishwasher compatibility.

A practical buying guide for choosing a commercial worktop freezer by cabinet size, depth, temperature, frozen storage demand, kitchen space and electrical standard.

A practical buying guide for choosing commercial stainless steel work tables for restaurant, hotel, canteen and foodservice kitchen projects, covering material, structure, undershelf design, size, load capacity and customization options.

There’s an old saying in the food service industry: The quality of a dish is only 70% determined by how it’s cooked; the remaining 30% depends entirely on the food warmer’s ability to maintain temperature. A good stainless steel food warmer does more than simply “keep food warm”; it must maintain an accurate and stable temperature throughout the entire service period to preserve the dish’s color, aroma, flavor, and presentation.

In the food service market, whether it’s authentic Sichuan-Chongqing-style chuanchuan hot pot or delis specializing in casual braised dishes and cold cuts, one compact yet powerful piece of equipment is indispensable: direct-cool display cabinets (such as chuanchuan cabinets, cold cut cabinets, and island cabinets). While air-cooled display cabinets prioritize the technical stability of “constant temperature,” direct-cool display cabinets focus on preserving the freshness and flavor of ingredients.

Commercial horizontal freezers are essential equipment for the catering, supermarket, and food processing industries. With their large capacity (500–2,000 L) and low-temperature storage (below -18°C), they meet the bulk storage needs for meat, seafood, frozen foods, and other items. Structurally, horizontal freezers are divided into two types: top-opening and front-opening. Top-opening models (800–1,600 L) account for 70% of the market share; their advantage lies in convenient access (no need to bend over), making them suitable for storing full cases of goods.