Hotel kitchen equipment refers to the equipment and tools placed in the hotel kitchen or used for cooking. Hotel kitchens usually include cooking and heating equipment, such as stoves: gas stove, steamer, induction cooker, infrared stove, microwave oven or electric oven. The classification of hotel kitchen equipment is basically as follows: the functional areas of hotel kitchen are divided into staple food warehouse, non-staple food warehouse, dry goods warehouse, curing room, pastry room, snack room, cold dish room, vegetable primary processing room, meat and aquatic product processing room, garbage room, cutting room, loading area, cooking area, cooking area, catering area, food delivery area and dining area. 1. Hot kitchen area: gas stove, rice cooker, soup cooker, clay pot cooker, steamer, induction cooker, microwave oven and oven; 2. Storage equipment: divided into food storage parts, including normal temperature and low temperature equipment: flat shelf, rice noodle cabinet, refrigerator, freezer, cold storage, etc. And seasoning cabinets, sales workstations, various bottom cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc. ; 3. Washing and disinfection equipment: hot and cold water supply system, drainage equipment, washbasin, dishwasher, high-temperature disinfection cabinet, etc. After washing, garbage disposal equipment generated in kitchen operation, food waste pulverizer and other equipment; 4. Conditioning equipment: mainly tools and appliances for conditioning countertops, sorting, cutting vegetables, blending and preparing.