Innovative Technology · The Future of Smart Dining
With craftsmanship at heart, empowering the global food industry!
In 2025, CANTONMADE leverages cutting-edge technology to deeply enhance commercial kitchen equipment, introducing a comprehensive solution addressing five key dimensions: food pre-processing, thermal control, cold storage preservation, display enhancement, and eco-friendly cleaning. From five-star kitchens to pop-up beverage stands, from baking workshops to specialized meat chain stores, we set the standard for you.
Core Product Matrix
▲ Refrigeration and Beverage Masterpieces ▲
Ice and Beverage Series: High-precision ice cream machines and integrated ice block & popsicle units, complemented by slush machines and juice machines to create a beverage zone; specialized ice-making modules like cube ice machines and flake ice machines can be customized for bars and fresh markets.
Scenario-based Accessories: Cone machines for mobile sales, high-efficiency popcorn machines, and fun cotton candy machines, combined with portable LC carts for immediate deployment of quick-service islands.
▲ Precision Freshness and Display ▲
Industrial-grade Refrigeration: Wide-range commercial freezers and quick-freeze chest freezers, with scientifically partitioned salad bars and visible display showcases to keep food dynamics clear; deep preservation cabinets including refrigeration cabinets, meat cabinets, and specialized sushi & cake showcases, paired with expandable energysaving cold rooms suitable for large storage.
Disinfection and Ventilation Systems: Modular cold storage and pollution-resistant materials with hydro vent exhaust hoods and water boiling stainless steel pots, utilizing industrial-grade air blowers and UV sterilization pathways to maintain airflow hygiene in operational lines.
▲ Baking Flame and Thermal Workshop ▲
Dough Process Equipment: Commercial variable-speed dough mixers paired with dough sheeters and paste dividing equipment to establish a comprehensive dough production line; toast moulders for European bread shaping and precisely controlled fermentation cabinets to complete the last mile of the baking supply chain.
Constant Temperature and Thermal Optimization Technology: Hot-air convection ovens and convection ovens with thermal interspersing, alongside visually dramatic fullautomatic gas ovens and electric ovens at golden temperature ranges, and an electric pizza oven designed for pizza expertise, creating culinary Maillard adventures; flame continuity covered by dual-fuel gas ranges with burner gas ovens and electric ranges, vertical temperature probing chicken rotisseries, and doner kebabs maintaining a warm environment to cater to various dining cultures.
▲ Peak Efficiency Operation System ▲
Fresh Pre-processing Group: High-strength wall shelves cabinets and tea cabinets for precision cutting used in meat mincer machinery and sausage knotting machines; hygienic operation with chopping boards and water pots, automated integration of dish-washing machines and plastic tray closed-loop hygiene links.
Three-course Gourmet Flame: Cyclonic five-layer preheating tank fryers, factory-grade high-capacity griddles, all-day capable cooking ranges and bain maries, and heavy-duty ladles for training, supporting the full-scale business of single-store Footnote grinding fish noodle operations.
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