Hotels & banqueting
Peak production, refined stations and multi-outlet coordination.
COMMERCIAL KITCHEN SYSTEMS
Turn the back of house intoa high-performance system.
Luxin provides commercial kitchen equipment, system planning, manufacturing, installation and service for hotels, schools, hospitals, catering groups, central kitchens and food production facilities.
01 / PRODUCTFour equipment systems
02 / ENGINEERINGPlanning and delivery
03 / SCENARIOMulti-industry solutions
04 / SERVICEInstallation and support
ABOUT LUXIN
Equipment, space and delivery planned as one system.
A commercial kitchen is more than a collection of machines. Luxin organizes products and engineering around output, workflow, utilities, cleaning, maintenance and site interfaces, making decisions clearer and execution more controllable.
MANUFACTUREEquipment manufacturing
PLANNINGSystem detailing
DELIVERYStandard installation
SERVICEResponsive support
02 / PRODUCTS
Build the equipment list from clear product categories.
Product information is organized from the supplied catalog by category, series and configuration for efficient project selection.
Double Wok Double Warmer Range
Cantonese Wok Range Series
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Double Wok Single Warmer Range
Cantonese Wok Range Series
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Induction Double Wok Double Warmer Range
Engineering Induction Wok Range
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Induction Double Wok Single Warmer Range
Engineering Induction Wok Range
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Three-tier Worktable
Worktable Series
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Double-tier Worktable
Worktable Series
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03 / SOLUTIONS
Solutions organized around real foodservice scenarios.
Capacity, workflow, hygiene, energy and continuity vary by project; equipment should follow the operating model.
Schools & group catering
Batch service, steaming capacity and hygienic warewashing.
Hospital nutrition
Clean zoning, portioning, holding and continuous operation.
Central kitchens
Processing, bulk cooking, holding and dispatch coordination.
Factory canteens
Shift-based demand, durable equipment and simple maintenance.
Airports & public catering
Peak capacity, rapid turnover and standardized delivery.
04 / PROJECTS
Engineering capability must be proven on site.
Reference projects help owners compare workflows, equipment systems and delivery requirements.
HOTEL KITCHEN
Hotel back-of-house system
Hot kitchen, preparation, warewashing and banquet service.
SCHOOL CATERING
School catering kitchen
Batch cooking, steaming and hygiene zoning.
HOSPITAL NUTRITION
Hospital nutrition kitchen
Clean workflow, holding and continuous production.
AIRPORT CATERING
Airport catering center
Peak throughput, rapid turnaround and controlled delivery.