150L Electric Tilting Boiling Kettle | SHINELONG

Usually it's 30 days, but when busy season,for example end of year, it will be 45 days

1 year warranty, but easy worn spare parts and human-factor damage will be charged extra fee

1. Online supporting,free spares parts by warranty 2. If there is distributor,there will be local support

In UAE,Saudi Arabia,Thailand,Vietnam,Indonesia,Cambodia,Tanzania, Mauritius, Reunion,we can provide local support

Yes,we are half manufacturer half trading company. Manufacturing Furnotel brand equipment, trading for all kinds of kitchen equipment,especially turn-key solution.

Yes, we have engineer team for installation instruction, but it will be extra charged.

For Furnotel elegant series,snack equipment, usually we keep stocks, it can be delivered in 10 days. Pls leave message to ask for stock list.

We can provide A to Z solution to various kitchen,more than 2800 cases, such as hotel project,restaurant,bakery shop, fast food shop, cateen, central kitchen,café. Pls leave message to ask for reference book.

We've provided service to more than 120 countries,pls leave message to ask for customer map.

Furnotel price is on Medium high level because of its material thickness,safety considerated finishing, operation-friendly design, long lasting spare parts,etc. In longtermship, help customers to save cost.

No. 1: Dual-pulley system. Consider a spiral mixer that features a dual-pulley system. ... No. 2: Quality components and construction. Less isn't always more. ... No. 3: Two mixing speeds. ... No. 4: Bidirectional bowl rotation. ... No. 5: Absorption rate. ... No. 6: Size options.

What is the difference between commercial oven and regular oven? In general, commercial ovens are larger in size and greater durability that allows them to handle far more food over a much longer useful life than ovens typically found in the home. In addition, commercial ovens have a number of extra features that allow them to cook more safely and more economically.

Anyone who works in a restaurant or other large kitchen understands the critical need for a consistent and accurate temperature in the establishment’s commercial ovens. Maintaining the proper temperature can be tricky, however, if you do not utilize quality, restaurant-grade equipment. Here are some other facts to help you understand the importance of maintaining accurate temperatures in a commercial setting: The control process First, it is necessary to understand the basics of the process. Kitchen ovens – even the best commercial ones – use a very simple on/off temperature control scheme. The oven is set to a particular temperature – 350°F – for example. Once the internal temperature reaches that level or slightly above, an internal thermostat turns the heat off. Later, when the internal temperature falls below the preset level, the heat is tuned back on. This process results in a temperature oscillation around the 350°F level rather than a completely steady one. Features of commercial ovens In general, commercial ovens are larger in size and greater durability that allows them to handle far more food over a much longer useful life than ovens typically found in the home. In addition, commercial ovens have a number of extra features that allow them to cook more safely and more economically. In particular, they heat faster and to a higher temperature, they are better insulated to keep the heat in and they often utilize steam absorbents to keep fresh foods crisper while being cooked. Finally, they are usually highly energy efficient to help keep utility costs down. Natural versus “forced” convection A final, vitally important difference between home and commercial grade ovens is the way that heat is transferred to the food. In an electric home oven, a current is passed through a coil at the bottom of the oven causing the coil to heat up. The air around the coil then heats up and naturally rises up to where the food is located. A commercial electric oven, however, has a heat coil located at the back of the oven and a fan behind the coil. As the coil heats that fan forces the air towards the food. The latter is a much more efficient process that maintains a more consistent temperature.

It is a common misconception that stainless steel is non magnetic. In fact, it depends on the type of stainless and the level of Iron within it and its crystal structure (ferrite or martensite).

A typical hotel kitchen is divided into several specialized departments, each with distinct functions. The main departments include the Main Kitchen (Hot & Cold), Banquet Kitchen, Soup Section, Pantry Section, Pastry Section, and Baking & Confectionery Section.

Opt for 316L marine-grade stainless steel fabrication with hermetic welding joints, proven to withstand 1,000+ hours of salt spray testing. This prevents microbial growth and extends equipment lifespan in tropical or coastal regions

Prioritize NSF/CE/ETL-certified equipment and ISO 22000 protocols, which guarantee adherence to EU, US, and ASEAN hygiene regulations. Regular audits and staff training further ensure compliance

ENERGY STAR® appliances with heat-recovery tech cut energy use by 30%. For example, exhaust heat recycling preheats water supplies, reducing gas consumption by 18%

Pre-engineered modular components (e.g., vertical steamers, mobile combi-ovens) increase workspace utilization by 33%, enabling 1.2x capacity in the same footprint. AI-powered layouts optimize workflow for high-volume operations

Altitude-adaptive compressors with triple-sealed insulation maintain ±0.8°C at 2,500m, preventing tank deformation.

The lead time for a customized hotel solution can vary significantly depending on the complexity of the customization and the specific requirements of the project. In general, the lead time refers to the period between when a customization request is made and when the solution is fully implemented