ATRX pro factory one-stop commercial kitchen solutions from China
ATRX delivers premium ODM/OEM kitchen appliances for commercial use, combining innovative engineering with strict EU/SEA compliance to serve B2B clients across Europe and Southeast Asia.
ATRX Commercial Kitchen Solutions – Powered by Dongguan Hengrui Foodservice Manufacturing
As the dedicated export arm of Dongguan Jingcheng Kitchen Equipment, we specialize in providing global one-stop solutions for commercial kitchens. Backed by Jingcheng’s 20,000㎡ manufacturing base producing 3,000+ units monthly, our experienced team delivers customized solutions for school, military, hotel, and chain catering operations.
Core Offerings:Countertop & Drop-in Induction Cookers，Commercial Induction Ranges/Wok Burners，Automated Cooking Machines，Induction Fryers/Griddles/Steamers，High-capacity Soup Kettles & Pasta Cookers
From concept to installation, we combine Jingcheng’s manufacturing excellence with our international export expertise to deliver energy-efficient, CE/3C-certified kitchen solutions across 34 service points in China and Southeast Asia.
Customizable induction cookers, steamers, and fryers built for high-volume kitchens, certified for global hospitality standards.
Induction Commercial Steamer
Induction Wok Cooker Commercial
Induction Wok Cooker Commercial
Commercial Induction Soup Cooker
Commercial Induction Griddle
Commercial Induction Fryer
Commercial Induction Wok
Commercial Induction Pasta Cooker
Custom induction cookers with OEM/ODM flexibility, real-time production audits, 24/7 tech support, certified cleanroom manufacturing, zero-defect guarantees, and 30+ country logistics.
With 20 Years Of Production Experience, We Are Confident In Providing OEM/ODM Service
Dust-Free Workshop Environment (Dust Particles ≤0.5Mm),Reduce Spare Parts Failure Rate By 40%
We Support Video Monitoring To Track Quality Processes Throughout Order Production Period.
48-Hour PCB Testing Plus 12-Hour Unit Aging Tests Ensure Consistent Export Quality Before Shipment.
EXW/FOB/CIF/DDP Supported. 30+ Countries Dual Clearance By 2025. Real-Time Freight/Tracking.
Adequate Spare Parts Inventory, 24/7 Phone Support Online, Video-Guided Repair Assistance.
Trusted by leading distributors and hotel chains, we accelerate brand success through scalable manufacturing and rapid project delivery.
What excites me most is the heat
dissipation performance of those
commercial induction burners, it gave me
excellent market evaluation. My clients
can use them continuously for 12
hours,still run stably, which solves the
problem that my clients need to cook
soup for long time without any breaks.
| appreciate your focus on European
standards. | searched many companies,
it’s rare to find $5304 sheets at 1.5 mm
thickness,most are only 1.0-1.2 mm. My
hotel chefs are vigorous in their
cooking,this design eliminates the hidden
costs of frequent maintenance for
restaurant my cooking equipment.
We recognized your quality control
process during our factory inspection, for
all your commercial induction
cookers, from chips to PCB materials,
from processing to finished board, all the
induction line assembly we can see is
basically manufactured in a dust-free
space, which makes me feel at ease.
I was referred by a friend, I’m impressed
with your induction cooktops series,we
Installed kitchen and basically each
burner used for 3 years,always maintains
stable voltage,my clients report no
broken situation occurred, we tested the
poweralso full power working always we
appreciate that.
As a kitchen designer in commercial
induction,| handle many custom kitchen
requests from clients. The reason | left
this review is that, although the initial
orders were just samples, | still felt valued
and was treated with patience. I’m glad to
have found a company that didn’ t
discourage me during my early stages.
Below are some common FAQs about commercial induction cookers that our users frequently ask. Please click to read them, or you can visit our Product page to learn more product-related FAQs.
1.A commercial induction cooker represents a revolutionary cooking method that utilizes electromagnetic energy for heating, fundamentally different from traditional cooking techniques that rely on flames or heating elements for heat transfer. The working principle operates as follows: electric current flows through a coil to generate a dynamic magnetic field. When compatible cookware is placed on the cooktop surface, this magnetic field induces electrical currents within the cookware, causing the pot or pan to heat up rapidly. This direct heating method ensures that heat is concentrated on the cookware, minimizing energy waste and providing a more efficient cooking experience.
2.In traditional gas or electric stoves, cookware is heated from below by a heat source, but in a commercial induction cooking range, the cookware itself becomes the heat source. Beyond this fundamental difference, cooking with an induction cooktop is exactly the same as using any other heating method.
1.Energy Efficiency: Commercial induction cooking equipment directs nearly 90% of its energy directly toward cooking food. In contrast, traditional gas stoves achieve approximately 40% energy efficiency, while conventional electric stoves reach about 70% to 75% efficiency. This means induction cooking can significantly reduce energy consumption compared to traditional stovetops, saving substantial money annually for restaurant and food service businesses. It reduces heat loss to the atmosphere from the kitchen, decreases ventilation requirements, and improves comfort for kitchen staff. Additionally, high energy efficiency means lower electricity consumption, thereby reducing the carbon footprint.
2.Cooking Speed: All commercial induction stoves can significantly reduce cooking times. For example, boiling water on an induction cooktop takes only 4 minutes, compared to 8 minutes on a gas stove and 7 minutes on an electric stove. Some tests even show water can boil in 1-2 minutes, which is more than twice as fast as 220-volt electric glass cooktops or coil stoves. Induction cookers provide instant heating without waiting for surface heating, as they directly heat the cookware.
1.Cool Surface: Commercial induction burners maintain cool surfaces that don’t become hot themselves, instead heating food through induction of the cookware, greatly reducing burn risks. Even after the cooktop is turned off, the surface remains warm for a period due to residual heat from the cookware but cools down quickly.
2.No Open Flames or Emissions: Commercial induction cookers don’t use open flames or heating coils, eliminating risks of gas leaks or fires, and producing no carbon monoxide or other greenhouse gas emissions.
3.Cookware-Only Heating: Induction cooktops only generate heat for magnetic cookware. If the cooktop is accidentally turned on without cookware placed on it, the surface remains cool. When cookware is removed from the cooktop, internal coils automatically stop energy supply and shut down within 30 seconds. This means ordinary kitchen items placed near the cooktop won’t burn due to cooktop heat.
4.Cookware Detection: When cookware is removed from the cooktop surface, the induction stoves can automatically detect this and stop heating within seconds, preventing equipment from continuing to run when forgotten. However, when chefs toss cookware while stir-frying, those commercial induction range doesn’t stop heating.
5.Fault Detection System: All our ATRX brand induction stove appliances equipped with this feature automatically detect faults such as high and low voltage, cookware not placed on the panel, and excessive pot bottom temperature, stopping operation and emitting beeps while displaying fault types on the screen for easy viewing and repair.
1.Compatible Materials: The most common compatible materials include cast iron and magnetic stainless steel. Carbon steel is also suitable.
2.Incompatible Materials: Solid aluminum, copper, and non-magnetic stainless steel are incompatible. Ceramic materials are also unsuitable.
3.Compatibility Testing: To determine if your existing cookware is induction cooktop compatible, simply place a magnet (such as a refrigerator magnet) on the pot bottom. If the magnet adheres well, the cookware contains sufficient iron to work on an induction equipment.
4.Purchasing New Cookware: When buying new cookware, look for pots and pans with “induction compatible” labels or symbols on the bottom. This symbol typically resembles a pattern of four coils. 5.Special Cases: Even for incompatible aluminum or copper cookware, there’s a solution: purchasing an “induction adapter plate.” This is a disc made of ferromagnetic material placed on the induction cooktop surface beneath non-conductive copper or aluminum cookware, transferring heat to the cookware after the disc heats up.
1.Commercial Induction Wok and Flat Panel Shape: Induction cookers are divided into flat and concave types based on panel shape. Flat types are suitable for flat-bottom cookware to achieve optimal heating effects. Concave types are suitable for woks with semi-circular bottoms, increasing contact area and providing stable placement.
2.Commercial Induction Freestanding Cookers: These are larger units placed on the floor, suitable for restaurants needing to prepare large quantities of food. These induction cookers can have larger heating areas or multiple burners, suitable for factories, medium to large restaurants, corporate and school cafeterias, hotels, ships, etc. Freestanding induction cookers can be subdivided into various types based on use, including induction cooking woks, commercial food steamers, induction soup cookers, commercial induction griddles, induction commercial deep fryers, etc. All induction cooking equipment that requires heat sources has induction types available. Most freestanding induction cookers come with fixed-shape cookware and tend toward semi-automation or full automation.
3.Commercial Induction Cooktops: These can be placed on countertops, suitable for cooking small amounts of food or compact kitchen spaces. Similarly, they have various classifications based on use: such as commercial cooktops with griddles, induction fryers, pasta cookers, induction woks, etc. They’re easy to carry and connect to power sources, making them suitable not only for kitchens but also for food trucks and roadside food stalls.
4.Drop-in Induction Cookers: These can be embedded into countertops with only the heating panel exposed, sometimes with control panels separated from the main unit and installed on the countertop side. Besides being common in homes, they’re also used in some self-service dining establishments for customers to heat food themselves.
1.Daily Cleaning: After each use, wipe the cooktop surface with a soft, damp cloth to prevent residue buildup. Since induction burners surfaces don’t get very hot, food won’t burn and stick to them, making wiping very convenient. The cooktop surface is a continuous glass surface without gaps and dead corners found in traditional gas or electric stoves, making cleaning very easy.
2.Deep Cleaning: Monthly deep cleaning using specialized cleaners can help maintain the cooktop’s shine and prevent stubborn stains. Perform weekly deep cleaning of burner heads and vents. Regularly descale induction cookers to prevent mineral buildup. You can use a paste of vinegar and baking soda for cleaning, but avoid using steel wool scrubbers.
1.Budget Considerations: While the upfront investment in induction technology may be higher, it must be viewed as a long-term investment. Over time, cumulative savings from reduced energy costs and improved kitchen efficiency can offset initial expenses. Additionally, as demand for induction technology grows, more affordable options have appeared in the market, making them accessible to operators of all sizes. For example, 3.5kW models start at $150, with bulk order discounts available.
2.Cost-Effectiveness: Induction cookers have significantly lower operating costs, with their energy efficiency meaning lower electricity bills. Faster cooking times and precise temperature control can improve food quality, reduce waste, and result in more satisfied customers. In the long run, these savings can make induction cooking more cost-effective than traditional methods.
Our commercial induction cookers are widely used in chain restaurants, hotel kitchens, buffet restaurants, food processing plants, central kitchens, culinary schools, hospitals, shopping malls, and other large-scale food service establishments.
