Find the right equipment
for your kitchen

BL-SH-RSC-US066-BL

Organize dishes across three independently controlled chambers. Glass doors keep each batch in view.

BL-SH-RSC-US064-BL

Give larger batches their own space: three chambers with four trays each for planned, staggered service.

BL-SH-RSC-US067-BL

Arrange fish, shellfish and other seafood in separate sections, with three-door access for loading and serving.

BL-SH-RSC-US068-BL

Plan high-volume service across six glass-front sections, each with three tray levels and a clear view of the food.

BL-SH-RSC-US062-BL

Steam vegetables, fish and prepared dishes across five tray levels. Check progress through the glass door.

BL-SH-RSC-US061-BL

Bring superheated-steam cooking to a smaller station, with two tray levels for everyday menu items.

BL-SR-380-02

Steam fish above and roast chicken below. Independent chambers and saved cooking programs help coordinate service.

BL-SH-CMB-US051-BL

Steam and roast across five tray positions, with cooking fumes condensed and collected and automatic cleaning for the next service.

BL-SH-CFR-US071-BL

Alternate two trays for freshly steamed rice noodle rolls (cheung fun).

BL-SH-CFR-US072-BL

Arrange three trays in batches for rice noodle roll service.

BL-SH-CFR-US073-BL

A wide steaming workstation with adjustable steam settings.

BL-SH-DSS-US081-BL

Seven steaming positions for bamboo-basket dim sum service.

US011-BL + US022-BL

Steam everyday meals in the 8 L main chamber, or add a second tier for 16 L total. Watch through the glass lid and remove the racks and drip tray for cleanup.

BL-SHO-US01

Steam tender fish, roast chicken and bake bread—with integrated cooking-fume recovery and an easy-to-wipe chamber.