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Commercial rice cookers help your food service consistently product large quantities of great-tasting rice. Ideal for Asian restaurants, No matter what type of
food service you operate, we have a commercial cooker that suits your needs.
The cast aluminum rice pot ensures uniform results, and may be easily removed for cleaning when finished. Plus, the unit’s wide steel drop handles and stainless steel cover with durable Bakelite handle make transporting your rice cooker easy!
Perfect for staff rooms, waiting areas, site offices, mobile catering and many others, the UCC hot water urn features a powerful 3kW element to quickly heat water to the required temperature, regulated using the durable dial thermostat control.
Vacuum Packaging Machine
Vacuum Packaging Machine1. Vacuum Food Sealers Save You TimeSeal family-sized portions of meals or individual portions of snacks or vegetables and freeze. When it’s time to eat, fix the portions you need and you’re done. This is especially useful when cooking sous vide – pop the portions you need into your VacMaster sous vide pot and cook until done. Dinner is served.2. Vacuum Sealers Save You MoneyBuying meats in bulk, dividing into meal-sized portions and sealing allows you to have fresh meat on hand for up to 6 months. This leads to an incredible cost savings over buying your meat from the counter before every meal.3. Vacuum Sealers Preserve FoodVacuum sealers preserve food by preventing the growth of mold or bacteria. Vacuum sealing deprives your food of oxygen. Mold and bacteria cannot grow without oxygen.4. Vacuum Sealing Protects FoodVacuum sealing protects food from dehydration and freezer burn. Freezer burn occurs when water gets into your food. The vacuum bag keeps your food from contact with the air, so moisture cannot evaporate, making it an excellent barrier from the elements.5. Vacuum Sealing Extends Shelf LifeThe shelf life of your food is greatly extended when you vacuum seal it. Vacuum sealing food preserves it 3 to 5 times longer than food stored in plastic containers or bags. The exact amount of time food will last in vacuum sealing varies depending on whether you are storing in the refrigerator, freezer or pantry.6. Food Lasts LongerFrozen food that is vacuum sealed lasts an average of 2-3 years, while it will last 6-12 months, on average, stored in other ways. Most vacuum sealed foods will last in the refrigerator for 1-2 weeks, which is much longer than the typical 1-3 days food will last when stored conventionally in a refrigerator.7. Efficient Food OrganizationVacuum sealing makes for efficient, organized packaging. Vacuum sealed food takes up less room in your refrigerator or freezer and allows you to easily see the foods you are storing.8. No Freezer Burn With Chamber Vacuum SealersVacuum sealing provides food an air-tight environment, preventing the crystals that cause freezer burn from forming on your food. Vacuum sealing keeps the moisture in your food for an extended period of time, allowing you to enjoy food that tastes fresh months after you have stored it.9. Vacuum Sealed Food Tastes BetterVacuum sealing holds in the moisture, juices, and flavor of the food. You’ll notice the difference in taste.10. Vacuum Sealed Keeps Food SafeVacuum sealing removes most of the oxygen, preventing chemical reactions triggered by oxygen that cause food to spoil. It also prevents bacteria buildup that can spoilage in foods.11. Vacuum Sealed Keeps Food FreshVacuum sealing not only keeps food from spoiling, it keeps fats in the food from going rancid, keeps foods from changing color as they often do in the freezer, and prevents them from getting a slimy film or bad odor.12. Store Liquids Easy Vacuum SealedPlace the liquid in the freezer for a couple hours to harden it a little. Then place the partially frozen liquid into a sealing bag, leaving room at the top for sealing. You can also seal liquids inside a jar and vacuum seal the jar.13. Vacuum Seal LeftoversVacuum seal any leftover food from your meal right away. This eliminates you having to throw out the food and gives you another easy meal for the future. Freeze the leftover portions and they will last for months – keeping you from having to eat the same meal three nights in a row. Pull it out a few weeks later for a meal that tastes fresh.14. Reseal chipsA vacuum food sealer is handy for resealing chips, just remember not to use the vacuum suction or you will crush the contents. Allow several inches of open space at the top of the bag, press the seal button and insert the bag (ensuring the top is in straight) in the sealer.15. Vacuum Seal Trail Mix and SnacksSeparate snacks or trail mix into individual portions and seal. This makes it easy to take snack-sized servings with you when on the go – keep them in your purse, backpack, or lunch box for a readily available energy boost.
Bone saw machine is food-processing machine specially designed for cutting freezing meat and bones into smaller pieces. Put the bones or meat to be cut between the push slab and saw belt. Lift the meat feeding handle by the left hand and push the material to the stop
plate by the right hand. Then push the feeding handle by the left hand to feed the material ahead until it is cut off. Bone saw machine is Ideal for cutting meat, bones, freezing meat, poultry and fish.
They can be broadly used in hotels, restaurants, food processing
factories and butcheries.
The machine is not only used for sawing freeze of the whole pig, sheep, cattle and other livestock bone. But also it can be used for small pieces of frozen meat, pork and fish cutting. Widely used in the guesthouse, hotel, food processing factory and slaughterhouse.
Rational Combi Oven
Rational Combi Oven
Cooking appliance for automatically cooking (Automatic mode) meat, poultry, fish, side dishes/vegetables, egg dishes/desserts, bakery products and for automatic finishing With an intelligent system for optimizing mixed loads in production and in à la carte service as well as a fully automatic cleaning and care system.
Hot-air steamer (combi-steamer mode) conforming to DIN 18866 for most of the cooking methods used in commercial kitchens for the optional use of steam and hot-air, individually, in succession or in combination.
• Core temperature probe using 6 measuring points with automatic error correction. Positioning aid for core temperature probe included
• Climate management – humidity measured, set and regulated to one percent accuracy. Actual humidity in the cooking cabinet can be set and read on the control panel in Combi-Steamer modes
• Individual Programming of at least 1200 cooking programs with up to 12 steps
• Humidification variable in 3 stages from 86°F–500°F (30°C–260°C) in hot air or combination
• USB Interface
• High-performance, fresh-steam generator with automatic descaling
• 5 fan air speeds, programmable
• Integral, maintenance-free grease extraction system with no additional grease filter
• Operation without a water softener and without additional descaling
• Separate solenoid valves for normal and soft water
• Cool-down function for fast cabinet fan cooling
• Automatic adaptation to the installation location (height, climate, etc.)
• Unit door with rear-ventilated double-glass panel and hinged inner panel
• Removable, swivelling grid shelves (distance between rails 2 5/8″ / 68 mm)
• Material inside and out 304 (DIN 1.4301) stainless steel
• Hand shower with automatic retracting system
• Splash and hose-proof to IPX 5
• Demand-related energy supply
• Lengthwise loading for 18”x26” or 2/1, 1/1 GN accessories
• 5 programmable proofing stages
• Automatic, pre-selected starting time with adjustable date and time