What are the meanings of kitchen equipment?
Commonly used kitchen supporting equipment includes: fume hood, air duct, air cabinet, fume purifier for treating waste gas and wastewater, grease trap and other ventilation equipment. The functional areas of catering kitchen are divided into staple food warehouse, non-staple food warehouse, dry goods warehouse, curing room, pastry room, snack room, cold dish room, vegetable primary processing room, meat and aquatic product processing room, waste room, cutting and matching room, loading area, cooking area, dining area, selling, delivering food and dining area.
Kitchen equipment can also be divided into two categories according to the use: household and commercial. Household kitchen equipment refers to the equipment used in family kitchens, and commercial kitchen equipment refers to the kitchen equipment used in restaurants such as hotels, restaurants, bars and cafes. Commercial kitchen equipment is relatively large, powerful and heavy because of its high frequency of use, and of course the price is relatively high.
What are the classifications of kitchen utensils and equipment?
1. Hot kitchen area: gas stove, rice cooker, soup cooker, clay pot cooker, steamer, induction cooker, microwave oven and oven;
2. Storage equipment: divided into food storage part, pallet, rice noodle cabinet, loading platform, etc. And containers and supplies storage parts, seasoning cabinets, sales workstations, various bottom cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc.
3. Washing and disinfection equipment: cold and hot water supply system, drainage equipment, washbasin, dishwasher, high-temperature disinfection cabinet, waste treatment equipment in kitchen operation after washing, food waste shredder and other equipment;
4. Dispatching equipment: firstly, it is the dispatching table, which cleans up, cuts vegetables, ingredients, concocts things and utensils;
5, food machinery: first of all, the dough mixer, blender, slicer, eggbeater, etc. ;
6. Refrigeration equipment: cold drinks machine, ice maker, freezer, cold storage, refrigerator, etc.
7. Transportation equipment: elevator, vegetable ladder, meal ladder, etc.
How to choose kitchen utensils and equipment
1. The main parts of kitchen utensils are upper and lower cabinets and vertical cabinets. The price unit of upper and lower cabinets is calculated in meters, and only the price unit of vertical cabinets is calculated. And custom cabinets. When you buy a certain brand of kitchen utensils, you have to pay a certain deposit. The planner of the store or manufacturer can go to the door according to the size of the kitchen, measure the plan and draw the picture before calculating the price. After the customer is satisfied, it can be manufactured. Then the customer goes to the store or factory to pay the full amount. At the agreed time limit, professionals will come to the door.
2. Kitchenware accessories include sinks, faucets, gas stoves, range hoods, dishwashers, waste barrels, seasoning cabinets, etc. You can buy it yourself, or you can ask the planner to buy it for you, and make overall consideration.
3. The choice of kitchen utensils should pay attention to quality, function, color and other factors. Products should be wear-resistant, acid and alkali-resistant, fireproof, antibacterial and antistatic. Planning should coordinate useful requirements.
The kitchen equipment selection index is for our reference: 1. Understand thermal efficiency: thermal efficiency is an important goal to measure whether a furnace saves energy. The gas industry uses this goal to measure whether a cooker is energy-saving, and it must be based on the testing statement issued by a professional third party. Generally, an energy-saving stove with a thermal efficiency of over 70% is a good choice.
2. Energy saving rate: Energy saving rate is a concern of many customers, and many manufacturers will make a big fuss about this data. Practice is still based on test data. Generally, the energy saving rate of large stoves is above 40%, which is very good.
3. Exhaust emission: The carbon monoxide produced by incineration is harmful to human body and environment, and the national standard is not more than 0. 1%, and the smaller this value, the better.
4. Noise: Noise is also a kind of pollution, and a good energy-saving stove has low noise.
5. Smoke outlet temperature: This is a very simple test method. The temperature of the smoke outlet of a good energy-saving stove is very low, and the smoke outlet of a general stove is afraid to get close.
How to maintain kitchen utensils and equipment
1. Don't clean the cupboard with water, usually scrub it with a wet towel or neutral cleaning solution.
2. You can't carve the desktop and door panel with sharp objects.
It is best not to use corrosive cleaning agents.
4. Clean up in time to prevent stubborn dirt accumulation.
This article Bian Xiao mainly introduces how to buy kitchen utensils and equipment for everyone. When purchasing kitchen equipment, you can do it according to the principle of how to buy it.