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Professional One-Stop-Shop Refrigeration Equipment Manufacturer

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.

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EXPERIENCE

Commercial Refrigeration Equipment Industry

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COUNTRIES

More Than 65,000.00 Sets Annually.

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SQUARE METERS

Our Factory Owns 46 Acres Of Lands

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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 Prep Table Airflow Keeps Ingredients Fresh

Most operators set prep table temperature to 34°F and assume ingredients are protected. The real freshness boundary is prep table airflow. In a ventilated cabinet, cold air must move across the pan cavity and return to the evaporator coil without short-circuiting. When pans block return air or fans are undersized, surface temperatures can run 8 to 12°F warmer than the controller reading. That gap causes lettuce to wilt and dairy to spoil while the display reads safe. I have seen identical cabinets hold the same set point and produce an 8°F surface spread depending on how the load blocked the return path. Airflow distribution is a more reliable predictor of prep table freshness than temperature

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Commercial Bar Fridge LED Displays: What Buyers Should Check

Commercial bar fridge LED displays do more than make bottles visible. They add heat inside the cabinet, interact with the glass door, and create service points that need to be specified correctly before a purchase. In OEM and ODM work with bar chains and beverage equipment importers, the lighting conversation usually starts as a merchandising question and turns into a thermal and condensation problem within the first field service season. Buyers who treat LED lighting as a low-cost cosmetic option tend to order replacement strips more often and carry more condensation complaints. This article outlines what to check before ordering bar fridge LED displays. LED Lighting and the Thermal Load in a Bar Fridge The

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Low Profile Back Bar Coolers: Under Counter Buying Checklist

Low-profile back bar coolers fail in under-counter installations for reasons that rarely appear on a cut sheet. Most buyers check width and bottle capacity first, then discover after delivery that warm condenser air has nowhere to go. I approach these units from compressor position, airflow, and service access first. The decision that matters is not how many bottles fit. It is whether the cabinet can reject heat inside a closed counter, stay level under the countertop, and remain serviceable without pulling the bar apart. This article covers the checks that prevent that failure. Low Profile Back Bar Cooler Sizing and Counter Clearance Under-counter installation starts with the cabinet opening, not the cooler’s nominal size. A

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