Division of catering kitchen functional areas: staple food storage, side dishes, dry food storage, pickling room, pasta, snack room, cold dishes, vegetable processing room, meat, aquatic processing room, garbage room, cut with the room, payload area, cooking area, steaming area, food preparation area, vending, dish passing area, dining area.

1, hot kitchen area: gas frying stove, steam cabinet, soup oven, cooker, steam cabinet, induction cooker, microwave oven, grill;

2, storage equipment: it is divided into the food storage part, flat shelves, rice and noodle cupboards, loading table, etc., utensils storage part of the spice cabinet, vending table, all kinds of base cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc.;

3, washing Disinfection equipment: hot and cold water supply system, drainage equipment, washing basin, dishwasher, high temperature disinfection cabinets, etc., after washing in the kitchen operation of the waste disposal equipment, food waste crusher and other equipment;

4, seasoning equipment: mainly seasoning countertops, organizing, chopping, dosing, modulation of tools and utensils;

5, food machinery: mainly and pasta maker, blender, slicer, whisk, etc.

6. Refrigeration equipment: cold drink machines, ice machines, freezers, cold storage, refrigerators, etc.;

7. Transportation equipment: elevators. Passing ladder, dining ladder, etc.;

Kitchen equipment can also be divided into two categories according to the use of domestic and commercial. Domestic kitchen equipment refers to the equipment used in the family kitchen, while commercial kitchen equipment refers to the kitchen equipment used in hotels, restaurants, bars, coffee shops and other catering industry. Commercial kitchen equipment because of the high frequency of use, so the corresponding volume is larger, more power, but also heavier, of course, the price is also higher.