TC-40EA
Qianyi pairs commercial cooking robots with kitchen planning for small restaurants, restaurant chains and foodservice kitchens.
Discuss your kitchenTC-10EA cooks up to 1 kg per batch, TC-40EA up to 4 kg and TC-300ES 7–30 kg.
Keep preparation, cooking and plating close together in a compact kitchen.
Organize store cooking around a shared set of recipes and repeatable preparation steps.
Plan batch cooking alongside preparation, serving and washing for canteens and meal services.
Capacities are per batch. Ingredients, recipes and site conditions determine equipment suitability.
Plan cooking equipment alongside preparation, ingredient handling, washing and kitchen information systems.
Ingredient processing
Ingredient processing and preparation before cooking.
Automated cooking robots
Cooking robots coordinate ingredient loading and seasoning around recipes.
Ingredient movement
Ingredient movement between preparation and cooking stations.
Tableware cleaning
Tableware cleaning within the kitchen workflow.
Kitchen information
Kitchen information presented on a shared display.
Menu and nutrition management
Menu and nutrition management alongside cooking equipment.
Modules describe the solution scope. Supply, optional equipment and partner responsibilities are agreed for each project.
Smart kitchen solutionEquipment, recipes and kitchen management
Gather cooking and kitchen information
Organize cooking around recipes
Coordinate equipment and automatic controls
Build experience and refine recipes
Plan the handover between people and equipment. TC-40EA provides one documented example of the cooking stage.
Bring your signature dishes to the trial discussion. Confirm the recipe, batch size and finished result on the selected equipment.
Discuss a cooking trialStaff wash, cut and portion the ingredients, then select the recipe on the machine.
TC-40EA supports automatic ingredient loading and liquid seasoning delivery, with manual and automatic cooking modes.
TC-40EA supports one-touch cooking, discharge and pot washing. Staff handle plating and the surrounding work area.
A seven-step project path, from the first kitchen brief to operation and after-sales support.
Discuss dishes, batch sizes, the kitchen setting and the equipment already in place.
Review available space, workflow and the utilities needed for the proposed equipment.
Arrange the dishes, machine and batch conditions for a trial discussion.
Define the models, optional modules, responsibilities and commercial terms for the project.
Plan installation and commissioning against the agreed site conditions and scope.
Agree training for recipe operation, routine handling and cleaning.
Confirm the support route, maintenance responsibilities and applicable service terms.
The menu, site conditions and agreed scope shape the equipment proposal.
Share your kitchen layout, Chinese or Western dishes, intended batch sizes and the existing equipment. Add the installation country and available utilities so the proposal can address the actual site.
Floor space is only one factor. Check the machine dimensions and allow access for loading, discharge, preparation and cleaning. Power, water, drainage and ventilation need to be reviewed for the selected model.
Recipe-led cooking supports a common approach to ingredients, seasoning and heat control. TC-40EA calls up cloud recipes. Store setup, recipe management access and rollout responsibilities are agreed for the project.
No standard package is implied by the kitchen diagram. Equipment supply, optional modules, partner integration and software access are agreed separately for each project.
The proposal depends on the models, quantities, configuration and site conditions. Cooking trials, delivery, installation, training, warranty and after-sales terms need to be confirmed before an order.
Discuss equipment selection, kitchen planning and cooking trials. Franchise, investment and media inquiries are also welcome.
400 995 8388zgtcbm@t-chef.cnEmail kitchen layouts and equipment requirements. For inquiries from outside China, please use email.
Match models to your dishes, batch sizes and kitchen conditions.
Discuss cooking equipment and the supporting kitchen workflow.
Share Chinese or Western dishes to discuss recipes and a trial.