Commercial kitchen equipment can be roughly divided into five categories: cooker equipment, smoke exhaust and ventilation equipment, air conditioning equipment, mechanical equipment, refrigeration and heat preservation equipment.

Stove equipment

At present, natural gas or liquefied gas stoves are widely used. Among them, the most common products are double-headed single-tailed stoves, double-headed double-tailed stoves, single-headed single-tailed frying stoves, double-headed single-headed low-soup stoves, single-door, double-door and three-door steaming cabinets. Japanese and Korean kitchens also need teppanyaki equipment. Generally, these gas equipment can only be used after relevant tests. With the development of electromagnetic technology, a few kitchens have begun to use electromagnetic cookers, which is green and cost-saving, and will be the future development trend.

Smoke extraction and ventilation equipment

For the sake of food hygiene and the health of kitchen staff, smoke exhaust system is a necessary facility in every kitchen. Common equipment includes luxury range hoods, hookah machines, fume purifiers, fans and other equipment. The installation of this kind of equipment should be calculated according to the number and area of gas equipment, which must be more than 20% of the area of gas equipment to ensure air quality. The Ministry of Health also conducts special spot checks.

Regulating equipment

This kind of equipment has a large number and many names. There are mainly several types: workbench shelves. Used for cutting vegetables, putting vegetables, rice noodles, etc. Operating table, rice noodle rack, 3-5 layer vegetable rack, noodle table workbench, pool and other common equipment. , mainly stainless steel products.

mechanical equipment

Small mechanical equipment is mainly used here. Commonly used products include slicer, blender, dough mixer, dough press, soymilk machine, coffee machine, ice maker and other products. There are many brands of these machines, and their functions are uneven. Generally, it should be equipped according to the grade requirements of the kitchen.

Refrigeration and heat preservation equipment

For the storage of raw materials, freezers are often used, with 4 doors and 6 doors being the most common. In order to keep the temperature of food, it is necessary to have equipment such as a heat preservation table and a rice selling table. Water heaters are also essential equipment.