Views: 35 Author: Site Editor Publish Time: 2021-09-14 Origin: Site
Commercial kitchen equipment refers to the large-scale kitchen equipment suitable for hotels, restaurants and other restaurants, as well as large government units, schools and site canteens. Refuse disposer is also one of kitchen equipment, including commercial food waste disposer, waste disposal units for domestic kitchens, etc.
Commercial kitchen equipment is characterized by a variety of products. Its specifications, power, capacity and other aspects are much larger than household kitchen equipment and the price is relatively high. It focuses on the overall kitchen and all the involving metal parts use stainless steel materials.
Commercial kitchen equipment can be roughly divided into five categories, including kitchen equipment, smoke ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and insulation equipment.
More natural gas or liquefied gas stoves are applied. Japanese and Korean style kitchens also need Teppanyaki equipment. There are a small number of kitchens that began to apply electromagnetic cooker, green environmental protection and cost saving. This will be the trend in the future.
For the sake of food hygiene and the health of kitchen staff, smoke exhaust system is a necessary facility in every kitchen. The common equipment includes luxury hood, vent wash exhaust hood, oil fume purifier, fan and other equipment. For the emission purification effect and fan noise index, the health department also has a special spot check.
This kind of equipment has a large number and a lot of names. There are mainly several kinds of equipment, such as worktable shelf, operation platform, rice noodle shelf, 3-5-layer food shelf, small pool and so on.
Here are mainly some small mechanical equipment. Commonly used equipment includes slicer, blender, noodle press, soybean milk machine, ice maker, etc., which are generally equipped according to the grade of the kitchen.
For the storage of raw materials, freezers are often applied, with 4 and 6 doors being the most common. There are also insulation table, rice table, water heater and other equipments.
(1) The accessories of kitchenware include sink, faucet, gas stove, range hood, dishwasher, dustbin, seasoning cupboard, commercial kitchen waste disposal units, etc. They can be bought by oneself or the designer can be asked to buy them as a purchasing agent, and overall consideration should be made. Garbage disposal includes smart food waste disposer, sink garbage crusher, waste grinder food waste disposers, etc.
(2) The purchase of kitchenware should focus on quality, function, color and other factors. Products should be wear-resistant, acid and alkali resistant, fire-proof, anti bacteria, anti-static. It also gives consideration to the basic requirements of beauty, practicality and convenience.
The specific layout details should be decided according to the size of the kitchen and the concept of the restaurant. Not every item listed above will be utilized. Therefore, all aspects of the menu and kitchen layout must be considered when the list of equipment is made.
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