Commercial Cooking & Food Preparation Equipment from China
Food preparation equipment and commercial cooking machines from PRIME Commercial Equipment cover ranges, fryers, griddles, ovens, steamers, bakery machines, meat processing equipment and vegetable preparation machines for restaurants, hotels, bakeries, canteens, central kitchens and foodservice projects.
Cooking and food preparation equipment scope
Our food preparation equipment range supports ingredient preparation, cooking, baking, frying, steaming, boiling and batch production. Send product pictures, model references or a kitchen equipment list when exact specifications are not yet available.
01
Commercial Cooking Ranges
Cooking lines for restaurant and catering kitchens, including gas, electric and induction options for different menus and operating conditions.
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02
Commercial Fryers
Countertop and floor-standing frying equipment for restaurants, fast food operations, catering kitchens and batch food production.
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03
Griddles & Charbroilers
Flat-top, grooved and open-flame cooking equipment for burgers, meat, seafood, breakfast service and high-volume line cooking.
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04
Commercial Ovens
Oven options for baking, roasting, pizza production and foodservice preparation, selected by chamber size, tray format and heat source.
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05
Steamers & Boiling Equipment
Wet-heat cooking equipment for rice, noodles, pasta, vegetables, seafood, soup and batch steaming or boiling applications.
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06
Bakery & Dough Preparation Equipment
Preparation equipment for bread, pastry, pizza and bakery production, matched by dough capacity, mixing method and daily output.
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07
Meat Processing Equipment
Machines for cutting, slicing, grinding, tenderizing and preparing meat in restaurants, butcher shops and food preparation areas.
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08
Vegetable & Food Preparation Machines
Compact and production-scale machines for cutting, peeling, dicing, shredding, blending and preparing vegetables and other ingredients.
Request this categoryChoose equipment by how food moves through the kitchen
A workable equipment list should follow the preparation and production process rather than treating every machine as an isolated purchase. This helps compare capacity, energy supply, working height and installation space more clearly.
Ingredient Preparation
Cut, peel, mix, grind and portion raw materials before cooking.
- Vegetable preparation machines
- Meat processing equipment
- Mixers and dough equipment
Primary Cooking
Apply direct heat for frying, grilling, sautéing and line cooking.
- Commercial cooking ranges
- Commercial fryers
- Griddles and charbroilers
Baking & Roasting
Match oven chamber, tray size and heat distribution to the product.
- Convection and deck ovens
- Pizza and bakery ovens
- Dough preparation equipment
Steaming & Boiling
Plan wet-heat production around batch volume, water supply and drainage.
- Steam cabinets
- Pasta and noodle cookers
- Boiling and soup equipment
Equipment combinations for different commercial kitchens
The correct combination depends on menu, daily output, service speed, labor arrangement and available kitchen space.
Restaurant Kitchens
Cooking range, fryer, griddle, oven and compact food preparation machines.
Hotels & Catering
Heavy-duty cooking lines, ovens, steamers and equipment for varied menus.
Bakeries & Cafés
Mixers, dough sheeters, proofers, deck ovens and convection ovens.
Canteens
High-capacity ranges, steam cabinets, boiling equipment and batch preparation machines.
Central Kitchens
Production-scale ingredient preparation, cooking and portioning equipment.
Food Processing Areas
Meat, vegetable and food preparation machines selected by hourly output and sanitation needs.
Details to confirm before requesting a quotation
Food preparation equipment with a similar appearance may still differ in capacity, heating systems, controls, dimensions and export configurations. Clear technical information reduces quotation errors and later modification.
Energy Supply
Confirm gas or electric operation, natural gas or LPG, voltage, frequency, phase, plug and wiring requirement.
Production Capacity
Provide hourly output, batch size, tray quantity, tank volume, mixer capacity or number of cooking zones.
Size & Layout
Check available floor space, working height, access doors, exhaust position, water supply and drainage conditions.
Construction & Packing
Review stainless steel construction, control method, accessories, export packaging and container loading requirements.
Buyer inquiry checklist
You can send a BOQ, catalog page, reference photo or existing supplier quotation. PRIME will help organize missing details before supplier matching.
How PRIME coordinates cooking equipment requirements
PRIME works as a commercial equipment sourcing and procurement coordinator, helping overseas buyers review requirements and communicate clearly with suitable supply resources.
Requirement Review
Check the equipment list, menu application, required capacity, quantity and destination market.
Product Matching
Match suitable product structures and supply resources for each equipment category.
Technical Confirmation
Confirm dimensions, energy source, voltage, capacity, accessories, packaging and delivery details.
Order Coordination
Coordinate quotation, production follow-up, inspection points, packing and export delivery communication.
Commercial cooking and food preparation equipment questions
What cooking and food preparation equipment can PRIME help source?
Can you supply both gas and electric equipment?
What information is required for an accurate quotation?
Can cooking, refrigeration and stainless steel equipment be combined in one order?
Can equipment dimensions or configurations be customized?
Can I send only reference pictures or an existing equipment list?
Send your food preparation equipment list or project requirement
Send your food preparation equipment list, required capacity, quantity, gas or electrical requirements, voltage, dimensions and destination country. PRIME will help review the equipment scope and coordinate suitable sourcing options from China.