Perfect Automatic Rotating Duck Oven for Chain Restaurants
Client: Canton Paradise
Restaurant Type: Chain Restaurant
In today’s highly competitive F&B market, how can a traditional restaurant uphold its classic flavors while achieving a leap in both efficiency and quality?
Canton Paradise, part of Paradise Group, is renowned for its Cantonese cuisine and exquisite dim sum. Among its menu items, the roast duck is a customer favorite, yet it has long faced an invisible ceiling: can every duck served maintain peak quality? And during peak hours, can it be served quickly without compromising taste?
What they needed was not starting from scratch, but a leap from “good” to “better,” or even “best.” The automatic rotating duck oven sparks a new wave of kitchen innovation…
1. Core Challenges: Overcoming Key Bottlenecks
Canton Paradise’s management and technical team outlined 3 critical requirements:
High heat and speed: The oven must reach 300°C while maintaining fast service to handle high-volume demand during peak hours.
Consistent quality: Every duck must have uniform color, texture, and taste, regardless of which chef operates the oven.
Maximizing ingredient potential: The equipment had to perfectly handle premium duck, keeping the meat tender and juicy, and the skin crisp but not greasy.
2. How We Made It Happen
Faced with the exacting standards of Canton Paradise, most ovens on the market struggle to fully meet the requirements for high temperature, efficiency, and consistency. The Chefmax automatic rotating duck oven, however, employs three core technologies to create the perfect “cooking formula.”
High-Temperature Rapid Roasting System: Our equipment surpasses the temperature limits of conventional duck ovens, easily reaching the required 300°C. This ensures the duck skin experiences high-temperature shock, rendering the subcutaneous fat and creating a “melt-in-your-mouth” crispiness achievable only by top-tier hanging ovens, rather than just ordinary crunch.
Dual-Heat Penetration System :
ال microwave function heats the duck from the inside out, like “steaming from within,” quickly locking in the juices and ensuring the meat becomes tender and succulent in a very short time.
Meanwhile, the 3D hot-air circulation system surrounds the duck from the outside, creating a rich mahogany color and a crispy, non-greasy skin.
Working together, these two heating modes not only significantly reduce roasting time but also replicate the “crispy outside, tender inside” perfection of traditional methods—something a single hot-air duck oven on the market cannot achieve.
Intelligent Temperature Control System: Our system keeps internal temperature fluctuations to a minimum. This ensures that every duck is cooked under the exact same optimal temperature curve. Chefs don’t need years of roasting experience—just one click, and they can consistently reproduce master-level quality, perfectly addressing the biggest challenge in standardizing output for chain restaurants.
3. On the Spot: Head Chef’s Seal of Approval
To verify that the equipment could truly meet the dish requirements, the CANTON PARADISE head chef came to Chefmax for on-site testing.
During the test, whole ducks were hung in the Duck Roaster Oven, which sequentially activated multiple processes, including microwave preheating, high-temperature hot-air circulation, and automatic temperature control. The entire roasting process required no manual intervention, with temperature, time, and airflow all precisely managed by the system.
The roasted ducks came out with golden, crispy skin, evenly rendered fat, juicy and firm meat, and an irresistible aroma. The head chef expressed great satisfaction, noting:
- Roasting speed increased by approximately 30% compared to the previous equipment.
- Each duck had golden, crispy skin and tender, juicy meat.
- Compared to a combi oven, the Duck Roaster Oven is more professional and easier to operate.
4. On-Site Guidance & Training Support
To ensure the equipment could deliver optimal performance in the actual restaurant environment, We provided comprehensive on-site guidance and training for the Canton Paradise team. Our technicians assisted with installation, temperature calibration, and fine-tuning the roasting programs according to the restaurant’s dishes. Following the setup, Chefmax engineers conducted hands-on training.
With this end-to-end support, the kitchen team quickly mastered the Automatic Rotating Duck Oven. Canton Paradise expressed strong satisfaction with the delivery efficiency, training depth, and overall service—further strengthening the partnership and paving the way for future collaboration.
If you’re looking to elevate consistency, speed, and overall kitchen performance—or wish to explore more advanced back-of-house solutions—contact us today. Chefmax is here to help you build a smarter, more efficient, and fully standardized kitchen operation.