As a chef with more than a decade of experience, I'm happy to clear up your confusion.

Restaurant kitchen equipment is professional equipment, it is very different from the home, whether in the operation or fire power are very different. In fact, the two are completely different in nature, the hotel is to have a constant flow of customers to eat quite a lot of people, and the home only need to cook for the family on the line. I say that the reason is that the hotel in order to meet the high efficiency and ensure the quality of the output must be supported by a professional kitchen, and want to manipulate the operation of a kitchen is not a single person can do to, it needs every post to be responsible for, the family is not the same as the family cooking is basically a person to do, so look at a stark contrast.

What are the positions in a professional kitchen?

First of all, the cutting board, he is mainly to take orders, vegetables, cut vegetables, he took the order the first time the first time to begin to match, after the match is passed to the next post? The center line.

The middle line hit the load, he mainly took over the cutting board with a good dish passed to the various cooking positions, his main job is to allocate the dishes, add ingredients for the dish, with the dish, out of the dish, that is, to the back of the pot to play the hands of the pot, generally a pot with a hit the load.

On the miscellaneous (steamer), his main work is to deal with steamed dishes.

Pot stall, his main work is to burn pot, iron plate, raw jelly dishes, fried dishes, some places are also responsible for casserole congee.

After the pot, his main work is obvious, stir-frying, frying, stir-frying, deep-frying, simmering, boiling and so on.

Water table, his job is to kill fish, seafood, and handle creatures that need to be slaughtered.

Flower stall, his main job is carving, decorating, plating.

And what are the specialized equipment in the kitchen and what are those functions?

Other positions will not be said one by one, then the owner asked? Why is the restaurant out of food so fast? On the obvious, a team operating a professional kitchen production efficiency is very high, an average of 3 minutes out of a dish has been considered very slow, because a table of food is not only all eat fried, but also point some steamed vegetables, barbecue, cold dishes and so on, coupled with professional chefs operating buff additive dish efficiency bar.

Family-style slow because of a kitchen utensil limitations, one is no one to play hands, wash, cut, fry, etc. have to own, it is not the same, even if someone to play hands also due to the limitations of the kitchen utensil fire and slow down. I hope this helps you out.