Hygienic principle Hotel kitchenware and kitchen equipment should have anti-pollution ability, especially the function of preventing cockroaches, mice and ants from polluting food, so as to ensure the internal quality of the whole kitchen equipment. 2. Fire prevention principle The surface of kitchen utensils and kitchen equipment in the hotel should have fire prevention ability. The surface materials of kitchen equipment produced by regular kitchen equipment manufacturers are all incombustible flame retardant materials. 3, the principle of convenience, the operation of hotel kitchen utensils should have a reasonable process. In the design of kitchen equipment, it is very important to design the arrangement of each part according to the correct process, which is very convenient for future use. Then the height of the cooker and the position of the hanging cabinet directly affect the convenience of use. We should choose kitchen equipment that conforms to ergonomic principles and kitchen operating procedures.

4. Aesthetic Principles Hotel kitchenware and kitchen equipment not only requires pleasing appearance and color, but also durable, so it requires easy pollution prevention and good cleaning performance. (1) Cookware is divided into pressure cooker, frying pan, frying pan, soup pot, steamer, milk pot, multifunctional pot, etc. According to function; According to materials, it is divided into stainless steel pot, iron pot, aluminum pot, casserole, copper pot, enamel pot, non-stick pot and composite pot. According to the handle, there are single-ear pots and double-ear pots; According to the shape of the bottom of the pot, it is divided into pan and round bottom pot. 1, pressure cooker (1), pressure cookers can be divided into aluminum alloy pressure cookers and stainless steel pressure cookers according to materials. According to the closing mode, it can be divided into screw-in type, gland type and gland type. The most common type on the market is rotary. According to the requirements of national standards GB 13623-92 and GB 15066-94, pressure cookers must be equipped with three safety devices: pressure limiting device, safety pressure protection device and pressure protection device for opening and closing cover.