Air-Drying Cabinet
风干晾鸭柜
The step before the oven. Circulating low-temperature air dries the skin so it can blister.
Roasting Equipment
Automatic Roast Duck Oven
Programmable heat curve, motorised rotation and timer shut-off — one operator can run a full batch of duck or goose without standing over the fire.
What it does
A roast duck oven has one job: drive moisture out of the skin fast enough to blister it, while keeping the meat under it from drying out. Doing that by hand means constant attention — turning birds, watching colour, judging when to pull them.
Our automatic oven takes that judgement and puts it into a program. You set the stages once, load the birds, and the machine handles rotation, temperature transitions and shut-off. Batch after batch comes out at the same standard, whether it is your first week or your fifth year.
It is built for the way Cantonese BBQ shops actually work: long service, repeated loads, tight prep windows, and staff who are not necessarily experienced roasters.
Specifications
Standard configuration below. Capacity, dimensions, voltage and control layout can be built to your requirement — tell us your batch size and local supply when you enquire.
| Item | Specification |
|---|---|
| Product name | Automatic Roast Duck Oven (全自动烤鸭炉 / 烧鹅炉) |
| Application | Roast duck, roast goose, chicken, char siu |
| Heating options | Electric or LPG |
| Voltage | 220V / 380V, 50–60Hz — configurable per destination |
| Control system | Digital thermostat with staged programming and timer |
| Rotation | Motorised rack for even colour |
| Chamber material | 304 stainless steel |
| Capacity | Multiple sizes available — quoted against your batch volume |
| Included | Hanging hooks and racks; training material provided |
Built for Service
Why shops switch to automatic
01
Consistency you can hand over
The result no longer depends on which chef is on shift. The program holds the standard.
02
Labour you get back
One person handles roasting while prepping the next load instead of watching the fire.
03
304 stainless throughout
Food-contact surfaces in 304 stainless — washable, corrosion resistant, built for volume.
04
Training included
Recipes, drying times and roasting curves for duck and goose come with the machine.
Usually bought together
Roast duck depends on drying before it reaches the oven. Most shops running our duck oven also run a drying cabinet — the two are sized to work as a pair.
Automatic Roast Pig Oven
全自动烤猪炉
Our other core machine. Many caterers run duck daily and whole hog for weekend events.
Chicken Poaching Tank
浸鸡箱（经济箱）
For white-cut chicken — the other half of a Cantonese BBQ menu alongside roast meats.
Questions About This Machine
Roast duck oven FAQ
It depends on your site. Electric gives finer control and needs no gas line or cylinder storage, which suits indoor retail units with strict fire rules. LPG runs cheaper per hour in most markets and recovers heat faster between loads. Tell us your utility situation and we will recommend one.
We build several chamber sizes. Rather than quoting a generic number, we size the oven to your actual daily volume and service pattern — that is part of the quote conversation.
For proper Cantonese-style crackling, yes in practice. Skin that goes into the oven wet steams instead of blistering. Most of our duck oven customers run a drying cabinet alongside it.
Send us your local supply specification and we will confirm what is feasible for the chamber size you need. We configure heating elements and controls per destination.
Next Step
Get a quote for this oven
Tell us your daily volume, voltage and destination port. We will send back a spec sheet, a landed-cost quote and our recommended setup.
Request a Quote Read the buying guide