Commercial kitchen equipment is suitable for hotels, restaurants, restaurants and other catering establishments, as well as major institutions, schools, construction site canteens of large kitchen equipment. It is characterized by a wide range of products, specifications, power, capacity and other aspects than the household kitchen equipment to be much larger, the price is also higher, focusing on the overall kitchen, involving the metal part of the material has been all stainless steel. It can be roughly divided into five categories: cooker equipment, smoke ventilation equipment, conditioning equipment, mechanical equipment, refrigeration insulation equipment.
Two, what kinds of commercial kitchen equipment
1, stove equipment
With more natural gas or liquefied petroleum gas stove. Among the most common products are, double-head single-tailed stove, double-head double-tailed stove, single-head single-tailed stir-fry stove, double-head and single-head low soup stove, single-door, double-door, as well as three-door steamer and so on. Japanese and Korean kitchens also use teppanyaki equipment and so on. These gas equipment generally have to go through the relevant tests before use. With the development of electromagnetic technology, a small number of kitchens have begun to use electromagnetic cooker, green, cost-saving, will be the future development trend.
2, smoke ventilation equipment
In order to food hygiene and health of the kitchen staff, the smoke exhaust system is a must-have essential facilities for each kitchen. Common equipment has a luxury hood, water fume hood, smoke purifier, fan and other equipment, the installation of such equipment should be based on the number of cooking equipment, fume hood installation length and the kitchen area to be measured, the installation of the smoke exhaust system is recommended with the fresh air supply system, only in a certain negative pressure space environment, the emission effect will be optimal; and to ensure that the supply of fresh air to ensure that the kitchen interior work comfort, reduce the temperature and air turbidity, to protect food and health. Air turbidity, to protect the freshness of food and hygiene and safety. For the emission purification effect and fan noise indicators, the health sector also has a special sampling test.
3, conditioning equipment
The number of such equipment is relatively large, the name is also a lot of the main types: workbench shelves. Used to cut vegetables, put vegetables, rice noodles and so on. Commonly used in the operating table, rice noodle rack, 3-5 layer vegetable rack, noodle case workbench, sink and other equipment, mainly stainless steel products.
4, mechanical equipment
Here is mainly used in some small mechanical equipment, more commonly used products are slicers, mixers, and pasta machines, pasta presses, soymilk machines, coffee makers, ice machines and other products, these mechanical brands are many kinds of brands, functions are also uneven, generally according to the kitchen grade needs to be equipped.
5, refrigeration and thermal insulation equipment
In order to store raw materials, often use the freezer to 4 doors, 6 doors for the most common. In order to be able to maintain the temperature of the food, there is also a need for heat preservation table, food table and other equipment. A water heater is also essential.