Product range — actual catalogue images
The product images below are hosted on the manufacturer's official website (acooker.com) and link directly to the manufacturer's catalogue. Click any image to view the full specification page in a new tab.
Commercial food processing line — bone saw, vegetable cutter, meat slicer, mincer in compact catalog grid.
Stainless steel commercial kitchen equipment — prep tables, 3-compartment sinks, exhaust hoods, prep with shelving.
Equipment categories and pricing brackets
| Category | Common items | FOB China typical price range |
|---|---|---|
| Commercial gas range (4-6 burner) | Free-standing range with oven below | USD 350-1,200 per unit |
| Commercial gas range (6-10 burner) | With double oven, salamander option | USD 1,200-3,800 per unit |
| Commercial deep fryer (single basket) | Free-standing 12-22L oil capacity | USD 220-680 per unit |
| Commercial deep fryer (double basket) | Higher-capacity twin basket | USD 480-1,400 per unit |
| Char broiler / grill (counter-top) | Gas-fired with lava rock or radiant | USD 280-1,100 per unit |
| Convection oven (single deck) | Forced-air convection, electric or gas | USD 580-2,400 per unit |
| Pizza oven (deck or conveyor) | Stone deck, gas or electric | USD 850-4,800 per unit |
| Rotary rack oven (bakery) | For high-volume bread/pastry production | USD 4,500-18,000 per unit |
| Combi steam oven | Combined convection + steam | USD 2,500-12,000 per unit |
| Induction cooktop (commercial) | High-power induction for restaurant use | USD 380-1,800 per unit |
| Walk-in cooler / freezer | Modular panel construction | USD 4,500-22,000 per unit |
| Reach-in refrigerator (1-3 door) | Stainless front, full-height | USD 680-2,800 per unit |
| Salad bar / cold display | Counter-top or free-standing | USD 850-3,200 per unit |
| Hot food display / bain-marie | Heated holding for buffet service | USD 380-1,800 per unit |
| Ice machine (50-200 kg/day) | Cube or flake ice production | USD 850-3,800 per unit |
| Commercial dishwasher (under-counter) | Hood-type for café/small restaurant | USD 1,200-3,800 per unit |
| Commercial dishwasher (rack conveyor) | High-volume restaurant/cafeteria | USD 6,500-28,000 per unit |
| Commercial meat slicer (10-14") | Manual or auto slicer | USD 220-980 per unit |
| Commercial meat mincer / grinder | 22-32 size with hopper | USD 280-1,400 per unit |
Critical compliance certifications
For commercial kitchen equipment in US installations, NSF (National Sanitation Foundation) listing for food-contact equipment and UL listing for electrical equipment are essentially mandatory. Health departments inspect for these listings; uncertified equipment may fail inspection or be ordered out of service. Chain restaurants typically require NSF listing as a condition of supplier approval.
For Chinese aftermarket-fit equipment to enter US market legitimately, manufacturer must work with NSF to certify specific product models. Counterfeit "NSF marked" equipment without legitimate certification creates liability for buyer if discovered. Verify NSF certification by checking the public NSF database (info.nsf.org) — listing should match exact product model. Reputable manufacturers like ACooker maintain proper certification on US-export models; budget-tier suppliers may sell uncertified equipment with counterfeit markings — never acceptable for US commercial use.
| Certification | Scope | Markets where required |
|---|---|---|
| NSF/ANSI Standard 2 (food zones) | Food-contact equipment surfaces and design | USA — required for commercial use |
| NSF/ANSI Standard 4 (commercial cooking) | Cooking equipment standards | USA |
| NSF/ANSI Standard 7 (refrigeration) | Commercial refrigeration food safety | USA |
| UL listed | Electrical safety | USA / Canada |
| cUL / CSA | Canadian electrical safety | Canada |
| CE marking | EU machinery + electrical compliance | EU / EEA |
| EN 631 (gastronorm) | European standard pan sizing for prep equipment | EU |
| ETL listed | Alternative to UL listing in US | USA |
| RoHS | Restriction of hazardous substances | EU; increasingly other markets |
| Energy Star | Energy efficiency labeling | USA voluntary; preferred by chains |
| AGA (Australian Gas Association) | Gas appliance safety | Australia / NZ |
| SAA / RCM mark | Australian electrical safety | Australia / NZ |
| F-Gas / refrigerant compliance | HFC/HFO refrigerant rules | EU; tightening in other markets |
Common buyer profiles
| Buyer type | Typical project value | Equipment scope |
|---|---|---|
| Independent restaurant (new build) | USD 60,000-180,000 | 30-80 equipment items; full back-of-house + counter |
| Chain restaurant rollout (10-50 locations) | USD 500,000-3 million | Standardized equipment package per store; same SKU across rollout |
| Hotel kitchen (mid-size) | USD 250,000-800,000 | 50-150 items; banquet + room service + restaurant kitchens |
| Hotel kitchen (luxury / large) | USD 1-4 million | 200-500 items; multiple kitchens, bakery, banquet, fine dining |
| Catering / event company | USD 80,000-400,000 | Mobile equipment + central commissary; transport-friendly |
| School / institutional foodservice | USD 150,000-500,000 | Heavy-duty production equipment; cafeteria service line |
| Hospital foodservice | USD 200,000-1 million | HACCP-compliant; patient-tray system |
| Restaurant equipment dealer (regional) | USD 500,000-2 million annual purchasing | Catalog stock across 200-500 SKUs; project-based custom orders |
| Foodservice export distributor | USD 1-5 million annual | Multi-container shipments to specific country markets |
Key technical specifications
| Equipment | Critical specifications to verify |
|---|---|
| Gas equipment | BTU rating; gas type (natural / LPG); manifold pressure; ignition system (pilot, electronic, hot-surface); meets local gas code |
| Electric equipment | Voltage (single phase 220V/240V; 3-phase 380V/400V/480V); kW rating; amperage; plug type or hard-wire |
| Refrigeration | Refrigerant type (R134a, R290, R600a, R448A); ambient operating range; reach-in capacity; door swing direction |
| Cooking dimensions | Cooking surface area; chamber capacity (for ovens); BTU/hour input capacity |
| Stainless steel grade | 304 SS (standard food contact) vs 430 (cheaper, less corrosion-resistant); thickness (16-gauge typical for prep tables) |
| Insulation (refrigeration) | Polyurethane density; thickness (50-100mm typical); CFC-free |
| Welding quality (stainless) | TIG welds vs spot welds; smooth-finish for food contact |
| Casters / legs | NSF-listed casters with brakes; adjustable height legs |
Order workflow — commercial kitchen procurement
View the full supplier profile, certifications, contact details, and complete product catalogue.
ACooker — Chinese specialist manufacturer of commercial kitchen and restaurant equipment. Cooking equipment (gas ranges 4-10 burner, electric ranges, deep fryers, char broilers, griddles, induction cooktops, convection ovens, pizza ovens, rotary rack ovens, combi steam ovens). Refrigeration (walk-in coolers and freezers, reach-in refrigerators 1-3 door, salad bars, hot food displays, ice machines 50-200 kg/day). Food processing (meat slicers, mincers, vegetable cutters, dough mixers, bone saws). Stainless steel furniture (prep tables, 3-compartment sinks, shelving, exhaust hoods, make-up air units). Warewashing (under-counter to rack-conveyor dishwashers). NSF / UL / ETL certifications maintained for US-export models; CE / EN 631 for EU; AGA / SAA / RCM for Australia. R290, R600a, HFO refrigerant variants for sustainability-compliant refrigeration.
- Project scope analysis — work with kitchen designer or consultant to define equipment list per menu, throughput, kitchen layout; final equipment specification document with model numbers, dimensions, electrical/gas requirements, exhaust calculations
- Compliance specification — verify destination-market certifications (NSF, UL, ETL for US; CE for EU; AGA/SAA for Australia); explicit refrigerant compliance for refrigeration units
- Supplier shortlist — identify 2-4 candidate suppliers with relevant export track record + appropriate certifications
- Sample/showroom evaluation — visit factory or showroom; verify equipment quality, finish, controls, durability of construction
- Container order plan — typical commercial kitchen project fits 1-3 containers (40HQ); large hotel projects 5-15 containers; chain rollouts ongoing container streams
- Pre-shipment acceptance test — for major equipment (combi ovens, dishwashers, refrigeration), supplier should perform PSAT on actual product before shipping
- Container shipment — coordinate with kitchen-build schedule; equipment typically arrives 2-3 months before kitchen opening
- Installation + commissioning — professional installation + start-up; for major equipment, supplier engineer may attend on-site (especially for combi ovens, dishwashers, large refrigeration)
- Training + warranty period — operator training; warranty typically 12 months parts; spare parts kit recommended for high-failure consumables
Frequently asked questions
Companion specialty foodservice supply — natural casings for traditional sausage operations.
Companion guide for compostable takeout packaging — bagasse, PLA cups, plates, cutlery.
Companion procurement framework — applicable to commercial kitchen equipment purchases.
Source: Product images on this page are hosted on the manufacturer's official website (acooker.com) and link directly back to that website. All product information was summarised from the supplier's public catalogue.
Brand mentions and trademark compliance: References to Tier-1 commercial kitchen equipment brands (Vulcan, Hobart, True Refrigeration, Manitowoc, Garland, Pitco, Wolf, Vollrath, Frigidaire Commercial, etc.) are made for the sole purpose of describing recognized industry benchmarks. ACooker is not authorized by, affiliated with, or endorsed by any of these brand owners. Products are aftermarket-fit equivalent items manufactured under ACooker's own brand or buyer-private-label only.
Code compliance and certification: Commercial kitchen equipment must meet local building, electrical, gas, food-safety, and environmental codes. NSF / UL / ETL / CE / AGA / SAA / RCM / equivalent certifications required by destination market. Buyer is responsible for ensuring equipment meets all applicable codes; uncertified equipment may fail health inspection, building inspection, or insurance requirements. Verify all certifications are current at order time. Refrigerant compliance (R290, R744, HFC phase-down per EU F-Gas, US EPA SNAP) varies by market and is evolving rapidly.
Installation and gas/electrical safety: Commercial kitchen equipment installation requires licensed gas fitters (gas connections), licensed electricians (electrical hook-up), and HVAC-certified technicians (refrigeration commissioning). Improper installation creates fire hazards, gas leaks, electrical safety issues, and may void warranty. DIY or unlicensed installation is prohibited in most jurisdictions.
Pricing & specifications: All price ranges, equipment specifications, and tier definitions reflect general market observation. Real-world commercial kitchen equipment pricing varies significantly with steel commodity, electrical components, refrigerant costs, and freight. Confirm current pricing, MOQ, lead time, certification status, and configuration directly with the supplier.
No middleman role: CifyChina provides supplier discovery and editorial content. All transactions occur directly between buyer and supplier through the contact channels published on the supplier's official website.
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