Commercial kitchen equipment can be roughly divided into five categories: cooker equipment, exhaust ventilation equipment, conditioning equipment, mechanical equipment, refrigeration insulation equipment. Currently used more natural gas or liquefied petroleum gas stove. Among them, the most common products are, double-headed single-tailed stove, double-headed double-tailed stove, single-headed single-tailed stir-fry stove, double-headed and single-headed 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 testing before use. With the development of electromagnetic technology, there are now a small number of kitchens have begun to use induction cookers, green, cost-saving, will be the future development trend.

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