RESTAURANTS & HOTELS
High-temperature steam and repeatable programs help your team cook more dishes with less manual work. Built-in fume recovery, tap-water operation and automatic care make daily service easier.
See the BOLDLION advantage
WHY BOLDLION
Start with what changes in a real service: cooking time, fumes, energy use, food quality, staffing and daily upkeep. The right BOLDLION configuration connects those gains to the dishes you sell and the kitchen you operate.
High-temperature steam brings heat to food quickly. On the BL-SR-380-02, independent chambers let the team steam and roast different dishes at the same time, then plan trays around the rush.
The payoff: a kitchen better prepared for peak orders and food served at its intended texture.
Steam-led cooking can reduce reliance on oil-heavy frying for suitable dishes. BOLDLION cooking equipment includes cooking-fume recovery. The five-tray BL-SH-CMB-US051-BL shows how fumes and moisture are condensed and collected, with waste liquid discharged separately.
The payoff: a cleaner cooking station and a more comfortable dining experience. Plan site ventilation separately.
Separate chambers support cooking only the batches the menu needs. For an existing kitchen, BOLDLION’s demand-controlled ventilation can link cooking activity to zoned dampers and fans instead of running every area at one fixed setting.
The payoff: less avoidable fan and equipment running time to measure against your current kitchen.
Use steam for fish, vegetables and dim sum, then roast where browning matters. Steam-led recipes can use less added frying oil while aiming for the color, moisture and texture your chef wants.
For guests: appealing dishes and more choice, prepared to your menu standard.
The BL-SR-380-02 can save a cooking sequence of up to three stages. Pair approved settings with recipes and training so each shift spends less effort recreating the same process from memory.
The payoff: less dependence on a single experienced operator; chefs still define the dish.
BOLDLION cooking equipment supports tap-water operation, so kitchens can plan a practical daily supply without treating every station as a separate water-treatment project. Follow each model’s water-quality and installation instructions.
The payoff: fewer added steps between a suitable water connection and service.
Automatic descaling and drainage are built into the cooking range. The dual-chamber oven adds a usage-based reminder to start its descaling program after the specified descaler is added. Planned care helps protect steam performance over time.
The payoff: a more manageable maintenance routine and equipment your team can keep ready for the next service.
STEAM & ROAST
The BL-SR-380-02 gives fish and roast chicken separate chambers and settings, so one dish need not wait for the other. Saved cooking sequences help the team repeat a tested result with less manual adjustment. Cooking-fume recovery is a range-wide advantage. For a five-tray steam-and-roast station, the BL-SH-CMB-US051-BL collects fumes and condensate and discharges the liquid separately. Match either model to your portions, service timing and ventilation plan.
ASIAN RESTAURANTS & DIM SUM
A dim sum service needs different foods ready in a workable sequence. A seven-position basket steamer keeps basket cooking organized; dedicated rice noodle roll equipment gives cheung fun its own station. Add a glass-front multi-chamber cabinet when fish, rice and vegetables need separate space. Steam-led cooking supports fast basket turnover with less reliance on frying oil, while dedicated stations help the team serve the dishes guests expect during the rush.
HOTELS & PLANNED BATCHES
Breakfast, à la carte dining and banquets place different demands on the same team. Plan tray capacity and chamber use by menu and serving time, then assign dedicated space where seafood needs it. A six-door glass-front cabinet makes separate sections easier to see and organize. Separate sections help staff organize batches with less handling confusion, so breakfast and banquet dishes can reach guests as planned.
FROM ONE KITCHEN TO THE NEXT
Tell us which dishes matter most, how many portions you serve and when the pressure arrives. We map the equipment, tray sizes and utilities to those needs, then test the workflow in a pilot kitchen before setting recipes, cleaning routines and team training for a wider rollout.
BOLDLION combines high-temperature steam, independent cooking zones, repeatable programs with cooking-fume recovery, tap-water operation, automatic descaling and drainage across the cooking range. Together these features address peak service, kitchen conditions, staff workload and daily upkeep. Choose the actual models around your menu and utilities; site ventilation remains a separate design consideration.
Use the seven-position dim sum steamer for basket-based service and dedicated rice noodle roll equipment for cheung fun. Share your menu, portion sizes and rush-hour sequence so each station fits the food you actually serve.
Start with breakfast, à la carte and banquet menus, then note portions and peak serving times. Compare tray sizes, chamber layouts, loading and cleaning access. Check the relevant product page for dimensions and electrical configuration before planning the installation.
LET’S PLAN YOUR NEXT STEP