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
Mega Salad Tables Speed Up Lunch Service Without Extra Staff
A lunch line stalls when cooks step away from the make line to fetch toppings from a walk-in. Mega salad tables remove that walk-away step by holding pans of prepped produce, proteins, and dressings directly at the assembly point. But the cabinet alone does not fix throughput. The real gain comes from treating pan layout, restocking sequence, and cold recovery as one operating system. In this article, I work through the failure points most operators see during the 11:30 to 1:30 rush and what to check before specifying a mega salad table. Why Mega Salad Tables Reduce Lunch Rush Bottlenecks The walk from the salad station to a walk-in is not neutral. A cook making
How to Arrange a Display Cooler for Visual Appeal That Sells
Most operators treat display cooler product arrangement as a styling task, but the visual hierarchy that draws a buyer toward a bottle or dessert also changes cold air movement inside the cabinet. In our display case testing and OEM projects we have repeatedly seen blocked return air paths shift the top shelf warmer than the digital controller reading, which spoils the exact product that gets the most eye traffic. So the real objective is not just a tidy shelf; it is a front-facing, color-clustered, air-permeable arrangement that keeps high-margin items at eye level and every pack inside its safe temperature band. How to Make Display Cooler Product Arrangement Work for Cold Air and Sales A
How to Calculate Daily Ice Usage by Service Style
Most restaurant ice calculations stop at a rough pound-per-guest figure, and that is why so many kitchens fall short on Saturday night. A practical daily ice usage estimate has three moving parts: front-of-house beverage ice, back-of-house cooling ice, and peak-hour recovery from the ice maker itself. When I work with restaurant groups on first-time equipment lists, I start with covers and menu mix, then pressure-test the result against the machine’s 24-hour harvest rate and bin capacity. The method below fits a 40-seat cafe or a 250-cover dining room. How Many Guests Will You Serve on a Busy Day? Do not start with the size of the ice bin. Start with the busiest day you expect
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