What equipment does the hotel restaurant kitchen have, such as a vegetable preparation room, a cold dish room, a hot dish room, a cutting room, a pastry room, a non-staple food room and a dish washing room? Thank you. Food preparation room: operation desk, sink, shelf, etc. (Meat grinder, potato peeler, vegetable washer and other mechanical equipment)

Cold dish room: cutting and matching (operation desk, low-temperature working cabinet, table top frame), shelves, freezer, ice maker, sink, etc.

Hot food room: all kinds of stoves, charging (console, sliding door cabinet, heat load cabinet, etc. ), cutting collocation (console, low-temperature work cabinet, table, etc.). ), shelves, sinks, freezers, etc.

Pastry room: stove, rice steamer, oven, cake tray, dough mixer, dough press, egg beater, noodle maker, operation desk, shelf, fresh-keeping cabinet, freezer, storage cabinet, pallet truck, etc.

Dishwashing room: sink, cupboard, disinfection cabinet, shelf. (Dishwasher)

What I said may not be comprehensive, and some of them are too much. In fact, it still depends on what the customer has and the specific situation!

I hope I can help you!