Material:
The panel is made of high-quality 201 stainless steel plate (1.0mm thick), featuring one-piece forming for easy cleaning;
The side panels and back panels use 1.0mm high-quality stainless steel plates;
The stove frame is fully welded with angle iron to enhance product stability.
Configuration Description:
Equipped with detachable three-ring burners for easy cleaning;
Adopts electronic ignition with one-touch control switches for convenience and efficiency;
Standard-equipped with a gas shutoff & flame failure protection device;
Introduction:
Focusing on precise temperature control and independent operation of multiple burners, it is suitable for delicate pot dishes.
Independent temperature control for each burner: One burner for one pot to avoid flavor mixing, ideal for clay pot rice and small-batch slow simmering;
Even and gentle heat output prevents burning at the bottom;
The stainless steel body is compact and space-saving, easy to clean, and suitable for small food stalls and restaurants preparing small-portion meals.
How Plasma Flame Electric Cooking Is Reshaping the Future - and Profit Structure - of Vietnamese Commercial KitchensIn Vietnam’s foodservice industry, the question is no longer “Should we optimize gas kitchens?” but rather “Should we continue using gas at all?”With volatile energy prices, stricter f
Pioneering a New Era of Clean-Energy CookingZhangjiajie, China | January 22, 2026 — Changjun Kitchenware successfully hosted the “Green Momentum, Zero-Carbon Flame” New Product Launch & Strategic Cooperation Signing Ceremony in Zhangjiajie, China. The event showcased the latest breakthroughs in Plas
At the high end of the restaurant market, competition is no longer about decoration or menu creativity alone. It ultimately comes down to stability, rhythm, and consistency. Behind these dining experiences, more often than not, lies the kitchen system. A one-stop kitchen solution integrates complian
From “Drawing a Kitchen” to “Building an Operating System”In Vietnam’s restaurant industry, many kitchens enjoy strong customer traffic during the opening phase - only to quickly encounter bottlenecks: declining efficiency, rising labor costs, and operational chaos.In most cases, the root cause is n
Compliance Is Not a Limitation - It Is Proof of Design QualityIn Vietnam, over 90% of commercial kitchen approval failures are not caused by unqualified equipment, but by non-compliant system design. A truly mature kitchen design treats fire safety and food hygiene as design prerequisites, not as pr
注: 建议图片大小150px*50px 
