Complete Hot Pot & Korean BBQ Equipment Solutions for Restaurants
From Concept to Opening: Complete Equipment Packages & Custom Design for Your Restaurant.
Opening a hot pot restaurant, a Korean BBQ restaurant, or a combined concept? We help you select and match the equipment, furniture, and dining supplies for your space.
Our service covers layout support, product selection, customization, production coordination, and shipping. You receive a clear equipment list and quotation, with installation guidance and after-sales support.
Stop Dealing with 10 Different Suppliers. We Handle Everything for You
Buying from different suppliers can mean extra shipping costs, equipment that does not fit, and repeated communication. Our turnkey service brings your equipment, furniture, and delivery arrangements together.
| The Old Way | Our Turnkey Solution |
|---|---|
| High shipping costs from multiple suppliers — Separate shipments make freight and delivery harder to manage. | Consolidated Shipping — We coordinate packing and combine shipments where practical to help reduce freight costs. |
| Equipment does not fit together — Table openings, cookers, grills, and exhaust connections may not match. | Matched Equipment & Tables — We confirm dimensions, table openings, and connection requirements before production. |
| Compliance issues delay your opening — Equipment specifications or documents may not meet local requirements. | Certified Equipment Options — Selected models carry CE or ETL certification. We provide available specifications and documents for your local contractor’s review before ordering. |
| Endless back-and-forth communication — You contact different suppliers to track orders and resolve problems. | One Dedicated Contact — Our team coordinates your product selection, order updates, packing, shipping, and after-sales support. |
Send us your floor plan. We will help you build a matching equipment package for your restaurant.
First, Tell Us What You Want to Open
You do not need to select every product before contacting us. Start with these details:
Restaurant concept: hot pot, Korean BBQ, or both.
Floor plan: CAD, PDF, or a sketch with clear dimensions.
Seating requirements: your target seat count and preferred table sizes.
Cooking style: individual pots, shared pots, electric, gas, or charcoal grills.
Interior style: reference photos, preferred materials, and colors.
Project details: destination country, budget, and planned opening date.
We use this information to recommend suitable products and identify details that need confirmation.
What Can Your Equipment Package Include?
Your package depends on your restaurant concept and project scope. The final quotation confirms all included items.
1. Hot Pot and BBQ Dining Tables
Individual and shared hot pot tables.
Korean BBQ tables.
Combined hot pot and BBQ tables.
Counter-style dining stations.
Matching chairs, benches, and booth seating.
Choose suitable table dimensions, materials, and finishes for your restaurant.
2. Commercial Cooking Equipment
Built-in induction cookers.
Individual and shared hot pots.
Electric, gas, and charcoal BBQ grills.
Compatible grill plates, nets, and accessories.
Cooking controls and matching components.
We help match the cooking equipment to your tables, cookware, and intended use.
3. Smoke Extraction Equipment
Retractable overhead exhaust pipes.
Compatible downdraft extraction arrangements.
Purifiers and related components where suitable.
The arrangement depends on your cooking equipment and site conditions. Overhead extraction and downdraft systems are different options; your restaurant may not need both.
Your local contractor should confirm ductwork, discharge arrangements, and local requirements before you finalize the order.
4. Cookware and Tableware
Hot pots and serving pots.
Plates, bowls, and sauce dishes.
Chopsticks, spoons, and ladles.
BBQ tongs, scissors, and serving utensils.
We help select suitable sizes and quantities for your planned seating capacity.
5. Sauce Stations and Self-Service Areas
Sauce station counters.
Condiment containers and displays.
Serving utensils.
Storage and related accessories.
We help match the station dimensions and style to your available space.
6. Additional Restaurant Supplies
Need meat slicers, soup preparation equipment, or other kitchen supplies? We can help source suitable options and include agreed items in your quotation.
Choose the Right Cooking Setup
| Restaurant Concept | Suggested Setup | Key Decisions |
|---|---|---|
| Individual hot pot | One pot and heating control per guest | Pot size, station spacing, and power requirements |
| Shared hot pot | A central pot and cooker for each table | Table capacity, pot size, and heating power |
| Korean BBQ | A recessed or tabletop grill | Fuel type, cooking surface, cleaning access, and smoke extraction |
| Hot pot and BBQ combination | Both cooking options at one table | Equipment positions, table size, dining space, and utility connections |
Frequently Asked Questions
Can I choose custom table sizes, colors, and materials?
Yes. We can adjust table dimensions, shapes, colors, and finishes to match your restaurant’s style. Available tabletop options include solid wood, sintered stone, marble, quartz, and stainless steel. We also confirm the tabletop openings and table structure to fit your selected cooking equipment. Custom branding options are available on request.
Can you supply equipment for my country’s voltage and certification requirements?
Tell us your destination country and required voltage, frequency, and electrical connection type before ordering. We help select suitable models and confirm their electrical specifications in your quotation.
Selected models carry CE or ETL certification. If your project requires UL, NSF, or other standards, contact us to check model availability and supporting documents. Your local contractor or inspector should review the selected equipment before you finalize the order.
What is the difference between overhead extraction and downdraft smoke extraction?
Overhead extraction: A pipe or hood above the grill captures smoke and carries it into the restaurant’s exhaust ductwork. This option suits restaurants that can install ceiling ducts.
Downdraft extraction: Openings around the grill draw smoke downward. Depending on the system, ductwork carries the smoke away, or a compatible purifier inside the table filters grease and smoke particles. Downdraft systems do not always require underground pipes.
We help you select a suitable arrangement based on your grill, floor plan, and site conditions. Your local contractor should confirm ventilation and discharge requirements.
Can you work within my budget?
Yes. Share your budget and priorities. We can discuss suitable materials, equipment models, and package options.
Does the package include on-site installation?
We provide manuals and remote guidance. Arrange qualified local contractors for site work and equipment connections. Any on-site service must be agreed separately in the quotation.
Does shipping include customs clearance and taxes?
This depends on the destination and agreed shipping terms. Your quotation will explain the delivery scope and applicable charges.
How long will my order take?
Production and shipping times depend on the products, customization, quantity, and destination. We confirm the schedule after reviewing your order details.
What is your warranty policy?
All equipment comes with a one-year warranty. Inspect your goods upon arrival. If you find damage, missing parts, or equipment issues, notify us within seven days of receipt and send photos or videos.
Ready to Plan Your Hot Pot and BBQ Restaurant?
Send us your floor plan and tell us:
What type of restaurant you want to open.
How many guests you plan to seat.
Where your restaurant is located.
Your budget and target opening date.
We will help you turn these requirements into a clear equipment plan and quotation.