Commercial kitchen equipment refers to large kitchen equipment suitable for dining places such as hotels, restaurants, restaurants, and canteens of major institutions, schools, and construction sites. It is characterized by a wide variety of products, specifications, power, capacity, etc. All aspects are much larger than the domestic kitchen equipment, the price is relatively high, focusing on the whole kitchen, the metal material part has been all made of stainless steel. It can be roughly divided into the following five categories. Cooker equipment. At present, more natural gas or liquefied gas stoves are used. Among them, the most common products are , double-headed single-tailed stove, double-headed double-tailed stove, single-headed single-tailed stove, double-head and single-head low-cooking stoves, single-door, double-door and three-door steamer. Japanese and Korean kitchens also use teppanyaki equipment. These gas appliances are generally subject to relevant testing before they can be used. With the development of electromagnetic technology , a small number of kitchens have begun to use electromagnetic cookers. Keyu Induction Cooker is green and environmentally friendly, saving costs and is a good choice for customers. Smoke exhaust ventilation . For food hygiene and the health of kitchen personnel, the smoke extraction system is a must-have for every kitchen. Common equipments include luxury hoods, water hoods, lampblack purifiers, fans and other equipment . The installation of such equipment should be based on the number and area of gas equipment, and must be greater than 20% of the area of gas equipment to ensure air. the quality of. The health department also has special spot checks. Conditioning equipment. There are a large number of such devices, and there are many names. There are mainly several types: workbench shelves. It is used to cut vegetables, put vegetables , rice noodles, etc. Commonly used are the operating table, rice noodle rack, 3-5 layer vegetable rack, face table, pool and other equipment, mainly stainless steel products. Mechanical equipment. Mainly used here are some small mechanical equipment. The more commonly used products are slicer, blender, dough mixer, pressing machine, soymilk machine, coffee machine, ice machine, etc. These mechanical brands come in many varieties . The functions are also uneven , usually according to the grade of the kitchen. Refrigeration and insulation equipment. For the storage of raw materials, it is often necessary to use a freezer, with 4 doors and 6 doors being the most common. In order to maintain the temperature of the food, it is necessary to have equipment such as a heat preservation table and a rice-selling table . Water heaters are also essential equipment. Design principles for commercial kitchen equipment. Safety principle; some gas appliances and mechanical equipment need to be fully
Safety, to avoid accidents such as explosions and injuries. Hygiene principles: Good drainage and waste disposal systems are essential for a kitchen. Aesthetic principle: The dining venues are all beautiful, whether it is the day before or the kitchen. Therefore, this principle mainly reflects the taste of its grades. Before the design, the professional personnel should accurately measure and draw the CAD drawings and 3D renderings of the equipment. Then carry out production and installation. Commercial
Maintenance of kitchen equipment. Stainless steel is an alloy of iron and nickel, manganese and other metals. Therefore, the maintenance should be done in the following ways: 1. Wipe the surface of the dirt with a damp cloth regularly, and then dry it with a dry cloth. 2, Avoid vinegar , cooking wine and other liquid spices spilled on the surface , once found , should be rinsed with water in time, and dried. 3, do not often move the stove, shelves , cooking machinery and other equipment back and forth, especially using the floor to slide. 4, stainless steel cookers should always check for leaks. 5, cooking machinery like dough mixer, slicer, etc., do not be lazy, to clean in time.