Commercial equipment directory
Start with the cooking task, then compare heating technology, surface, installation and cooking positions. Final model specifications are confirmed against your project requirements.
Product families
Each family begins with a real buyer decision—not an unverified model list. Use the summaries below to identify the closest product direction, then confirm the exact configuration with LINGSHI.
商用电磁灶 / 大炒锅
Use this category for commercial induction wok ranges and large-wok cooking equipment. Buyers can compare cooking format, installation style and the configuration required for their kitchen workflow.
Heating technology
Formats to compare
台式商用电磁炉
This category covers commercial countertop induction cookers. Flat and concave cooking surfaces are treated as configuration choices, not separate top-level product families.
Heating technology
Formats to compare
商用电磁炉 / 红外电陶炉
This category groups professional commercial cookers while keeping induction and infrared technologies distinct. Multi-zone, floor-standing and built-in formats remain configuration attributes or subcategories.
Heating technology
Formats to compare
火锅电磁炉 / 火锅电陶炉
This category is for hot pot induction cookers and hot pot infrared cookers. The product name is always shown in full so buyers do not confuse the equipment with cookware or a general hot pot dining application.
Heating technology
Formats to compare
外方内圆煮面桶 / 商用煮面设备
This category covers commercial noodle boilers, including the square-body and round-basket format shown in the supplied catalog. Model specifications remain unpublished until they are confirmed for the current product range.
Heating technology
Formats to compare
Compare at a glance
Multi-zone and built-in are treated as configuration attributes. Induction and infrared remain separate heating technologies throughout the selection process.
| Product family | Technology | Configuration direction | First question to answer |
|---|---|---|---|
| 01Wok Ranges | Commercial induction | Single or double wok · Floor-standing · Wok or stock-pot cooking | What food and cookware will the equipment be used for? |
| 02Countertop Induction | Commercial induction | Flat or concave · Countertop · Single cooking position | Does the kitchen need a flat or concave cooking surface? |
| 03Induction & Infrared | Commercial induction / Commercial infrared / ceramic | Single or multiple cooking positions · Countertop or floor-standing · Built-in option where available | Is induction or infrared heating required? |
| 04Hot Pot Induction & Infrared | Hot pot induction / Hot pot infrared / ceramic | Countertop or built-in · Single-table installation · Flat cooking surface | Is induction or infrared heating required for the table setup? |
| 05Noodle Boilers | Commercial noodle boiling | Square body with round baskets · Countertop or floor-standing where available · Basket count to be confirmed | What menu and service volume will the equipment support? |
Before we recommend a configuration
Model names, power, dimensions, voltage, certification, MOQ and lead time are confirmed only after the product direction and project conditions are clear.
Share your requirementsTell us what you cook, the cookware material and the required cooking surface.
Confirm countertop, floor-standing or built-in placement and the number of cooking positions.
Share the destination and available electrical supply before the final configuration is quoted.
