Kitchen Type: Commercial Restaurant Kitchen Project

Kitchen Area: 300m²

Construction Duration: 20 days (Construction for the central chef's area is complete, Japanese-style sushi bar, overall club construction still in progress)

Kitchen Equipment includes: Double-head single-tail small frying stove, versatile steam oven, dish transfer lift, ice maker, refrigerated workbench, air-cooled freezer with four doors, six-head casserole stove, three-door seafood steam cabinet, Japanese-style sashimi workbench, lid-lifting dishwasher, etc.