1 Steam Rice Cabinet
2 Sink
3 Commercial Induction Cooker
4 Gas Stir-Fry Oven
5 Rice Production Line
6 Soya Bean Milk Machine
7 Continuous Washers
8 Sawing Bone Machine
9 Grinder 10 Cleaning Tank
11 Refrigerator
12 Mixer
13 Kneading machine (pasta press)
14 Oven
15 Stainless steel operating table
16 Shelf
17 Vegetable cutter
18 Peeler
19 Pancake cooker
20 Commercial Induction cooker
High-power induction cooker
21 kitchen equipment
22 rice automatic production line
23 continuous twenty-four hour chopping and washing line
Contracting the cafeteria what equipment is needed
The market is risky, the contracting needs to be careful. Netizen friends remind, just for reference. Good luck!
150 people company canteen need to be specific to what electricity equipment
three-eyed stove, single door steamer, single head low soup stove, four-eyed boiler, seasoning cabinets, double workbench, shelves, sinks, platform refrigerator, tall refrigerator, tall cupboards, disinfection cabinets, electric cake pan, and noodle machine, pasta machine, ...... to Fan supporting The smoke exhaust system, the specific need for how much equipment needs to be based on the site, the above equipment is essential, I am a kitchen company , can help you design free of charge, of course, can cooperate better, the account is 163 mailbox number, or Baidu account with contact information. Need electrical equipment (three-eye cooker 550w, single-door steamer 12kw, platform refrigerator 750w, high-body refrigerator 750w, disinfection cabinet 1.5kw, electric cake pan 6kw, and pasta machine 1.5kw, pasta press 1.5kw ...... as well as supporting the exhaust system to see how much the fan with the general 6.5kw 380v (the electricity) all electric control should be in the kitchen control box, 380 electricity to have leakage protection, the fan should be installed to start protection. I hope you can help
How to count the kitchen facilities of the staff canteen as fixed assets?
The kitchen facilities of the staff canteen are included in fixed assets, and other costs are included in welfare costs.
What should be the conditions of a standard cafeteria in an enterprise?
Enterprise green cafeteria standards A1 prerequisites A1.1 Strictly abide by national laws and regulations on environmental protection, energy conservation, health, epidemic prevention, food, fire, planning and other laws and regulations, and all licenses are complete and qualified. A1.2 The highest manager of the cafeteria must appoint a person (green representative) is responsible for the creation of the enterprise's green canteen task, the cafeteria has a green work plan, a clear environmental goals and action measures, sound rules and regulations on public **** safety, food safety, energy saving, environmental protection, and constantly updated and developed, the cafeteria managers regularly check the realization of the goals and the implementation of the rules and regulations. A1.3 The canteen has a training program on public **** safety, food safety and environmental protection, with full participation of all staff, to raise the awareness of staff on safety and environmental protection; the person in charge of creating a green canteen must participate in the training and education on safety and environmental issues.A1.4 The guest activity area encourages and guides the customers to engage in green consumption by means of notices and publicity boards to make the customers care about the green actions. After the cafeteria is awarded "Green Cafeteria", the plaque must be placed in a conspicuous place. A1.5 Documentation related to the establishment of green canteens is available. A2 Water Conservation A2.1 Actively introduce new water-saving equipment, take various water-saving measures and strengthen the recycling of water resources. A2.2 The total amount of water consumed in the canteen is registered at least once a month. The amount of water per flush in the toilet compartment, the flow rate of water per minute from the faucet, the flow rate of water from the bathtub faucet, the amount of water used in the urinal, and the amount of water used in the dishwasher, etc., have clear standards and are enforced. A2.3 The main sources of water consumption in the cafeteria are guest rooms, kitchen cleaning and tableware washing. All major departments should have quota standards and accountability for water consumption. A2.4 Cafeteria water consumption should be monitored at least once a month, a water metering system should be established, and the water consumption status should be recorded and analyzed. A2.5 Leakage of water from faucets is strictly prohibited. A3 Energy management A3.1 The canteen should have energy management system report, do electricity balance monitoring at least once a year, and each main department has electricity and coal (oil) energy consumption quota and responsibility system.A3.2 Ventilation, refrigeration and heating equipments should be strengthened for daily maintenance and cleaning management, and be equipped with monitoring system, and sealing condition of refrigerator and windows should be inspected every year, and inspection report should be written. A3.3 Sound energy-use metering system for canteens. A3.4 Actively adopt new energy-saving technologies. Enterprises in a position to do so should use reusable energy (solar heating devices, geothermal heat, etc.) systems. A4 Environmental protection A4.1 Canteen sewage discharge, boiler smoke and dust emissions, waste hot gas emissions, kitchen air pollutant emissions, noise control to meet the relevant national standards. A4.2 Bathing and washing products do not contain phosphorus, and are used in the correct amount to minimize the impact on the environment. A4.3 Refrigerators, air conditioners, water chillers and other environmentally friendly equipment and supplies are actively used. A4.4 Indoor greening is in harmony with the environment, no pollution from decoration, and the air quality meets national standards. A4.5 The greening coverage rate of outdoor greenable land reaches 100%. A5 Garbage management A5.1 The cafeteria should control and manage the garbage through garbage classification, recycling and reducing the amount of garbage.A5.2 The cafeteria establishes garbage classification and collection equipment for recycling, and the staffs are able to classify the garbage according to the refined standards.A5.3 The cafeteria should have a good classification of the garbage for the customers. A5.3 Customers are well sensitized to separate garbage. A5.4 There is a special storage point for hazardous waste such as waste batteries. A6 Green Rooms A6.1 There is a non-smoking guest room floor (small non-smoking building). A6.2 Disposable guest products such as toothbrushes, combs, small soaps, slippers, etc. and guest cotton fabrics such as towels, pillowcases, bedsheets, yukata, etc. in rooms are replaced according to the wishes of the customers, and the number of times of laundering is reduced. a6.3 Packaging used for daily living and sanitary ware in the guest rooms is changed (by using biodegradable materials), simplified, or canceled. A6.4 Place green plants that are beneficial to the human body. A6.5 Supply clean drinking water. A6.6 Adequate lighting in the guest rooms, a good fresh air system, no odor, no noise in the closed state, all pollutants and harmful gas detection are in line with national standards. A7 Green Dining A7.1 The restaurant has a smoke-free area, with smoke-free signs. A7.2 The restaurant has a good ventilation system, no fumes. A7.3 Ensure the sale of quarantine-qualified meat food, strict vegetables, fruits and other raw materials import channels to ensure food safety. Notice boards for outsourced raw materials are set up in prominent positions in the halls, indicating the name, supplier, telephone number, quality inspection status, time of purchase, shelf life, and place of origin of the main raw materials.A7.4 Actively adopt green food, organic food and harmless vegetables. ......
What equipment (or kitchenware) is required for a staff canteen that can cater for 50 people? 20 points
Depends on what your effective resources are, electricity, gas, natural gas which is more convenient. And how much you are prepared to spend, there are too many things
What equipment is generally available in a small canteen?
Double-head frying stove, fume hood, pipe felling extractor fan, grease filter, rice steamer, workbench, dishwashing sink (sink) and so on.
The sparrow is small, all the organs are complete. It is recommended that LZ find a kitchen equipment company to consult.
Hello, I now have a 50 employees, now want to build a cafeteria, the kitchen needs to be equipped with what must be equipped? Thank you,,,
Kitchen needs: a single head of low soup stove, diameter 80cm pot stove a (such as the need for small fry can be equipped with a single frying stove), six-story steamer car a four-door refrigerator. Fresh workbench, a single sliding door, a mixing cabinet, four shelves, a seasoning car, a workbench, a flour car, an electric cake pan, a pasta machine, a pasta machine, a three-star pool, a two-star pool, a residual food table or a garbage can, a four-door cupboard, a disinfectant cabinet, a set of fume hoods, a fan, a few meters of the flue, if the kitchen ventilation is not good, it is recommended that you install the If the kitchen is not well ventilated, it is recommended to install one fan, several meters of flue and two to three air outlets. Water boiler can also prepare a. A five-grid insulation rice table, a soup and porridge car. Probably these,
What kitchen equipment is needed to prepare the cafeteria?
Guizhou Yuexin Catering Equipment Co., Ltd. is a collection of scientific research, design, manufacturing, sales, after-sales service, installation in one of the Taiwan-Land Joint Venture, the enterprise is the backbone of the kitchen equipment manufacturing industry. Product sales rate, full labor productivity and other indicators are at the forefront of the industry.
After a long period of enterprise construction, the factory has a full set of stainless steel kitchen equipment, refrigeration equipment, commercial induction cookers, fuel gas stoves and kitchen parts of the production capacity, and the agent of the country's various brands of kitchenware, food machinery products and accessories.
With the implementation of the IS09002 series of international standard system, we have developed a complete set of management and quality assurance system, and constantly expanding the product range, so that the product to high-strength, high-precision heteromorphism and the development of the integrated aspects of the national collaboration of more than 100 manufacturers have been set up in the country's large and medium-sized cities sales organizations, with a solid market foundation.
The factory is oriented to market demand, based on professional technology, with strong strength as a guarantee, actively absorbing the advanced experience of the industry at home and abroad, widely consult the user's opinion, constantly absorbing the industry elites, and study the cooking and eating habits of various places, won the trust of the majority of users and the authoritative departments of the favor!