Our Products
Frying Pans
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Eco Frying Pan, Wok
Unlike low-priced plate aluminum products, the top and bottom surfaces were relatively thickened to increase thermal efficiency and to prevent distortion. For the convenience of the user, the weight was reduced by reducing the thickness of the left and right surfaces.
It was produced in a tubular casting method resulting in a high thermal efficiency. Food can be cooked at medium power lowering energy consumption.
The handle is integrated with the body for a more beautiful design, and unlike the conventional rivet joint method no food becomes stuck between the gaps which makes the pan more convenient for washing.
Coating Cross Section
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Jenny Frying Pan, Wok
Unlike low-priced plate aluminum products, which are highly deformed by heat, thick aluminum castings are used to provide a reasonable weight, good heat retention, and to prevent food sticking or burning during cooking.
It is durable enough to be used semi-permanently when an induction floor is applied. It is convenient to use due to its strong grip and heat-resistant bakelite handle. The interior is coated with a non-stick fluorine coating or a durable ceramic coating, and the exterior is coated with a ceramic coating that can have various colors applied with high heat resistance.
Coating Cross Section
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Wells frying pan, Wok
Unlike low-priced plate aluminum products, the top and bottom surfaces were relatively thickened to increase thermal efficiency and to prevent distortion. For the convenience of the user, the weight was reduced by reducing the thickness of the left and right surfaces.
It was produced in a tubular casting method resulting in a high thermal efficiency. Food can be cooked at medium power lowering energy consumption.
Ceramic coating with an excellent non-stick function was applied to the interior so that it is resistant to external impact and so that the food can be cooked healthily without sticking.
The handle is integrated with the body for a more beautiful design, and unlike the conventional rivet joint method, no food becomes stuck between the gaps which makes the pan more convenient for washing.
Coating Cross Section
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Deep Frying pan
The deep frying pan has a wide inner floor like a normal frying pan and the side height is as high as a court pan. The deep frying pan has both the functions of the frying pan and the court pan enabling the cook to cook grilled, stir-fried, fried, boiled, steam, and broth foods with just the deep frying pan.
The weight of the pan is also light compared to its capacity and it has a simple and elegant design with its integrated handle. The handle uses heat-resistant bakelite material for safe cooking and the pan itself has a semi-permanent durability if the induction flooring is applied.
Coating Cross Section
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HN Frying Pan, Wok
Unlike low-priced plate aluminum products, the top and bottom surfaces were relatively thickened to increase thermal efficiency and to prevent distortion. For the convenience of the user, the weight was reduced by reducing the thickness of the left and right surfaces.
It was produced in a tubular casting method resulting in a high thermal efficiency. Food can be cooked at medium power lowering energy consumption.
This is a product that increase the price competitiveness through reducing the weight. And unlike the conventional rivet joint method, no food becomes stuck between the gaps which makes the pan more convenient for washing.
Coating Cross Section
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Large wok
This product is a large wok preferred by the Chinese market. It has a deep, hemispherical shape and various kinds of stir fried, fried, steamed, and boiled food can be cooked with it. It is light compared to its size so it is easy to use when cooking and reduces the burden on the cook’s wrists and arms.
It allows for the disc joint method induction and spraying method induction and can be used semi-permanently due to its high durability.
Heat resistant bakelite material was used for the handle enabling safe cooking. The 32cm wok pan has an auxiliary handle which is convenient in reducing the excessive weight of the food.
Coating Cross Section
