＠ CATER ING AND KITCH EN EQUIPMENT f..l T 仁 H E\ SOLCTTO飞 5 2025 CANTONMADE® Commercial Kitchen Equipment Ordering Manual 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 energy- saving 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 full- automatic 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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