Generally, a restaurant kitchen will include a main operation room, a roughing room, a selling room, a washing room, a pastry room and other functional areas. Here is a detailed list of the equipment in the kitchen of the staff canteen for your reference.

1. The equipment configuration list of the main operating room in the canteen kitchen

is mainly used to make soups and hot dishes.

The equipment used includes: four-eye blast stove (stir-frying a small amount of hot dishes), cauldron stove (stir-frying a large amount of hot dishes), double-headed low-soup stove (cooking soup), double-deck workbench, four-door high-rise refrigerator, four-storey shelf (temporary storage of materials), double-star pool, photolytic hood, grease trap and earthworm washing head.

second, the equipment configuration list of the canteen kitchen pastry

is mainly used for processing staple foods such as rice, flour and cakes.

The equipment used includes: a dough mixer (for mixing dough), a blender (for mixing dough), a dough press (for pressing noodles), a flour cart, a wooden chopping board, a two-door rice steamer (for steaming staple foods such as pasta and rice), a double-layer electric oven with a wake-up box (for proofing dough and baking pasta and cakes), and a floor-standing electric baking pan (for making cakes).

Third, the equipment configuration list of the dining room kitchen

is mainly used for the preparation before meals.

The equipment used includes: four-compartment hot Tang Chi cabinet (food insulation), warm soup truck (soup, porridge and rice insulation), single-opening conditioning cabinet (tableware storage), single-star pool, mixing faucet, etc.

iv. Equipment configuration list of rough machining room in canteen kitchen

It is mainly used for preliminary processing of fruits, vegetables and meat, including cleaning and cutting.

The equipment used includes: single-star basin (for cleaning meat), large bucket single-star pool (for cleaning fruits and vegetables), slicer (for finely cutting meat ingredients), meat grinder (for making minced meat), double-deck workbench (for preliminary cutting ingredients), and four-tier shelf.

V. Equipment configuration list of the kitchen washroom in the canteen

It is mainly used for cleaning, disinfection and temporary storage of tableware and kitchenware.

The equipment used includes: dishwasher (cleaning and disinfection of dishes), water softener for dishwasher, gas collecting hood (collection of hot air from dishwasher), single-star dirty dish table (soaking and pre-washing of dirty dishes), high-pressure shower (pre-washing of dirty dishes), dish cleaning table, residual food table (collection of residual food), floor washing faucet (cleaning of the ground) and high-temperature disinfection cabinet (cleaning of the floor).

there are also water boilers, water filters for water boilers, seasoning trucks, flatbed trucks, food delivery trucks, oil-water separators and other equipment.