Safety, commercial kitchen equipment design is the first principle of safety, life safety, social security as the top priority. To ensure that the design of the product quality assurance, commercial kitchen equipment in the design should be considered in the process of its use in line with the principle of human safety, to avoid excessive sharp design, to protect the safety of people in the process of use

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Humanization, the operation of the kitchen to have a reasonable process, in the design of the kitchen equipment, can be designed according to the correct process of the arrangement of the various parts of the design, for future use is very important. Convenient to use is very important. Then there is the height of the cooker, the location of the hanging cabinet, etc., are directly affecting the ease of use, to choose the hotel kitchen equipment in line with the principles of ergonomics and kitchen operating procedures.

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Hygiene, commercial kitchen equipment should have the ability to resist pollution, especially to prevent cockroaches, rats, ants and other contaminated food, in order to ensure that the intrinsic quality of the entire kitchen equipment.

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Fire prevention, commercial kitchen equipment surface should have the ability to fire, regular kitchen equipment manufacturers produce kitchen equipment surface material all use non-combustible, flame retardant materials made.

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Aesthetics, commercial kitchen equipment requires not only the shape, color pleasing to the eye, but also to have durability, and therefore require an easy anti-pollution, good cleaning performance.

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Energy saving and environmental protection, commercial kitchen equipment, the original fuel more coal, now common is the use of fuel oil, gas, more environmentally friendly. In addition, the kitchen equipment itself, such as professional hotel kitchen equipment manufacturers produce energy-saving stove, most can achieve energy saving 30% -60% or more.