BEST SELLER
Professional One-Stop-Shop Refrigeration Equipment Manufacturer
salad sandwich station for fridge
ABOUT US
Kaimei Catering
Equipment Co., Ltd.
Zhejiang Kaimei Catering Equipment Co., Ltd. branded Camay, located in Huzhou city belonging to the one-houre conomic circle of Shanghai owning workshop with area of 5,0000 square meters and more than 300 skilled employees, has been serving global partners since the year of 2010. Annually, Camay provides at leat 65,000 units of commercial refrigeration equipment for global partners.
EXPERIENCE
Commercial Refrigeration Equipment Industry
COUNTRIES
More Than 65,000.00 Sets Annually.
SQUARE METERS
Our Factory Owns 46 Acres Of Lands
R & D TEAM
Commerclal Refrigeratlon Equipment Speclalist
As a professional manufacturer & exporter engaged in the R & D and production of commercial freezers, kitchen refrigerators, ice machines, and display cabinets, etc., our company is verified by the QES management system certification and products are with various cerifications such as CCC, ETL, CE, DOE, PSE, KC, CB and so on, which could fulfll the needs of partners woridwide.
We will be committed to maintaining and enhancing human health, providing partners with excellent benefits and value with professionalism and efficiency, and also obtaining double harvests of economic and social benefits.
For more information, welcome to contact us and look forward to working with you sincerely.
recent news
Professional One-Stop-Station Refrigeration Equipment Manufacturer
How to Use Blast Chillers to Maintain Food Quality and Safety
Commercial kitchens live and die by temperature control. I’ve watched perfectly good stock turn questionable overnight because someone thought a walk-in cooler would handle the heavy lifting fast enough. It won’t. Blast chillers exist precisely for this gap—they pull heat out of cooked food faster than bacteria can establish themselves, which sounds simple until you realize how narrow that window actually is. The difference between safe food and a health code violation often comes down to minutes, not hours. Why the Danger Zone Matters More Than Most Cooks Realize The temperature range between 40°F and 140°F (5°C to 60°C) isn’t called the danger zone for dramatic effect. Bacteria double their populations roughly every 20 minutes
Commercial Blast Chiller for Bakeries: Optimize Freshness & Profit
Running a bakery means watching the clock constantly. Products that sit too long at room temperature lose quality fast, and the window between fresh-from-the-oven and past-its-prime shrinks quicker than most people realize. A commercial blast chiller changes that equation entirely. It pulls heat out of baked goods so rapidly that bacterial growth stalls before it starts, moisture stays locked in, and texture holds for days longer than traditional cooling allows. For bakeries pushing volume or trying to separate production from sales hours, this piece of equipment stops being optional pretty quickly. Rapid Cooling Reshapes Production Schedules Commercial blast chillers break the traditional link between baking time and selling time. When products cool in minutes rather
Rapid Cooling vs Standard Freezing: Commercial Food Preservation
Commercial kitchens live and die by their ability to keep food safe and sellable. The freezing method you choose shapes everything from texture retention to waste percentages, and the gap between rapid cooling and standard freezing is wider than most operators realize. Getting this decision right affects daily operations, compliance records, and ultimately the bottom line. What Actually Happens During Rapid Cooling Versus Standard Freezing Rapid cooling pushes food temperatures down fast through forced cold air circulation. The target is specific: drop the core temperature from cooking heat to below 5°C within 90 minutes for chilling, or hit -18°C within 240 minutes for freezing. ZHEJIANG KAIMEI CATERING EQUIPMENT CO., LTD. builds blast chillers engineered to
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