Electromagnetic Bench Drum Stir-frying Machine

Compact size, suitable for tabletop installation.

A single operator can manage three units simultaneously, cutting labor costs and boosting order throughput.

Reduces chefs’ physical workload and greatly lowers the risks of chef occupational diseases including scapulohumeral periarthritis, lumbar muscle strain and wrist ganglion cysts.

Adopts induction heating for faster heating and lower power consumption. Energy efficiency exceeds 90%. It can save 48% energy costs compared with bottled LPG. Meanwhile, it helps lower kitchen temperature and improve working conditions for kitchen staff.

High-power induction heating speeds up cooking. Supports quick stir-frying with small woks; dishes can be ready within 2 minutes.

It enables instant temperature surge inside the wok to deliver authentic wok hei and superior taste.

No open flame, no gas leakage and no risk of combustion or explosion, reducing safety hazards for catering businesses.

Unique structural design prevents accidental spillage of food during serving and avoids operator injuries.

Ergonomic design delivers comfortable operation. The whole unit is constructed of 304 stainless steel for attractive appearance and long service life.

No exposed pipelines, facilitating cleaning and maintenance and extending equipment lifespan.

Streamlined component design allows effortless wiping without sanitary dead corners.