Best seller
Automatic Roast Duck Oven
全自动烤鸭炉 / 烧鹅炉
Programmable heat curve, motorised rotation and timer shut-off. One operator runs a full batch without standing over the fire.
Product Range
Cantonese BBQ Equipment,
Built as One Line
Six machines cover the whole workflow — roast duck, roast whole pig, air-dry, poach, cure, and the small steel parts that hold the meat in place. All designed to work with each other, all configurable to your voltage.
The range
Two machines carry most of our orders — the roast duck oven and the roast pig oven. The rest exist because a Cantonese BBQ kitchen needs them, and because buying them from one factory means they actually fit together.
Best seller
Automatic Roast Pig Oven
全自动烤猪炉
Built for whole hogs. Rotating spit, staged temperature control and grease handling — the crisp-skin result without a pit master.
Air-Drying Cabinet
风干晾鸭柜
Circulating low-temperature air dries duck and goose skins before roasting. The step that decides whether the skin crackles or goes soft.
Chicken Poaching Tank
浸鸡箱（经济箱）
Holds a precise low simmer for white-cut chicken and poached poultry. Known in the trade as the economical tank — it costs little and runs all day.
Cured Meat Dryer
腊肉烘干机
For lap cheong, cured pork belly and preserved sausage. Controlled heat and airflow replace the old sun-drying routine that depends on the weather.
Pig Roasting Accessories
小四小件 · 烤猪配件套装
The four small parts that hold a whole hog: rack, heavy-duty hook rated to 100 kg, drip tray and wire grid. Hard to source separately — we make them to fit.
How the machines fit together
A Cantonese BBQ kitchen is a sequence, not a pile of appliances. Each machine below hands the product to the next one — and when one step is missing, you taste it in the finished dish.
01
Cure
Marinade and seasoning go on first. The cured meat dryer handles sausage and belly that need hours of controlled air rather than a hot oven.
02
Dry
The air-drying cabinet pulls surface moisture off the skin. Skip this and the oven steams the bird instead of blistering it.
03
Roast
The duck oven and the pig oven do the hot work, each with staged heat and rotation so colour comes up evenly on every side.
04
Poach & hold
The poaching tank covers white-cut chicken, the quiet half of the menu that runs alongside the roast meats all day.
Which machine does what
A quick read of where each unit sits in the kitchen. Sizing, voltage and control layout are built to your requirement rather than picked from a fixed catalogue.
| Machine | Job in the kitchen | Heating |
|---|---|---|
| Automatic Roast Duck Oven | Roast duck, goose, chicken, char siu | Electric or LPG |
| Automatic Roast Pig Oven | Whole hog and large joints, banquet service | Electric or gas (LPG / natural) |
| Air-Drying Cabinet | Surface drying before roasting or curing | Circulating air, low temperature |
| Chicken Poaching Tank | White-cut chicken, poached poultry, holding | Electric or gas |
| Cured Meat Dryer | Sausage, cured pork belly, preserved meat | Electric, fan-assisted |
| Pig Roasting Accessories | Holding and turning the hog inside the oven | Not applicable (steel parts) |
Every machine above is built in 304 stainless on food-contact surfaces, configured for 220V or 380V at 50–60Hz, and supplied with roasting training material. Custom chamber sizes and control layouts are handled by our own engineers — we hold 17 patents on the automatic roasting programs we develop in-house.
The Difference
Anyone can sell you an oven. We teach you to roast.
Cantonese BBQ is craft, not just hardware. Seasoning ratios, drying time and the moment to pull the bird decide the result — the best oven in the world will not save a badly timed batch.
- Recipe and marinade formulas for duck, goose, pork and char siu
- Drying and roasting timings calibrated to your climate
- Troubleshooting: pale skin, uneven colour, tough meat
- Video support after delivery, answered by our own chefs
Buying Questions
Before you request a quote
A single machine is fine. Most of our export orders are one or two units for a restaurant, a shop or a caterer. There is no container minimum on a first order, and mixing several machines in one shipment is normal.
Yes. Standard builds are 220V or 380V at 50Hz or 60Hz, and we configure heating elements and controls per destination. Gas models can be specified for LPG or natural gas — tell us which when you enquire.
Start with the one that matches the dish you sell most. A roast duck shop starts with a duck oven and a drying cabinet; a caterer doing weekend whole-hog events starts with a pig oven plus the accessory set. We will tell you honestly if a machine does not suit your menu.
Yes. Heating elements, seals, hooks, racks and control boards can be shipped on their own at any time, and we keep parts for machines we built years ago. Accessories travel cheaply by air compared with an oven.
Often yes. Chamber dimensions, door configuration, control panel position and rack layout are all engineered in-house. Send us a drawing or a description of the space and we will tell you what is feasible.
Next Step
Tell us what you want to roast
Send the machine you have in mind, your daily volume, voltage and destination port. We reply with a spec sheet, a landed-cost quote and the setup we would recommend — usually within one working day.
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