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
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
Ultra-Low Temperature Freezer for Restaurants: A Strategic Guide
Running a restaurant means constantly balancing ingredient quality against the reality of what spoils before you can use it. Ultra-low temperature freezers change that equation entirely. They push storage conditions so far below conventional freezing that biological degradation essentially stops, giving kitchens genuine control over when ingredients get used rather than racing against decay. The difference shows up in everything from purchasing flexibility to what ends up in the waste bin. What Makes Ultra-Low Freezing Different from Standard Cold Storage Standard freezers hold food around -18°C, which slows spoilage but doesn’t stop it. Enzymatic breakdown continues, ice crystals form and rupture cell walls, and quality degrades week by week. Ultra-low temperature freezers operate between -40°C
Commercial Blast Chiller Buying Guide: Essential Selection Tips
Commercial kitchens live and die by temperature control. A commercial blast chiller does one job exceptionally well: it pulls heat out of cooked food fast enough to stop bacteria before they get started. The difference between a properly chilled sauce and one that sat at room temperature too long shows up in flavor, texture, and whether your health inspector leaves happy. Getting the right unit means understanding what actually matters for your operation, not just picking the biggest model that fits. How Rapid Cooling Changes Everything in Food Preservation A commercial blast chiller works by forcing cold air across food at high velocity, dropping temperatures from cooking heat (+90°C) down to safe storage (+3°C) or
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