Selection skills of kitchen equipment in restaurants;
1, Hygienic principles Kitchen equipment should have the ability to resist pollution, especially to prevent cockroaches, mice and ants from polluting food, so as to ensure the internal quality of the whole kitchen equipment.
2, fire prevention principle, the surface of kitchen equipment should have the ability of fire prevention, and the surface materials of kitchen equipment produced by regular kitchen equipment manufacturers are non-combustible flame retardant materials.
3, the principle of convenience, the operation in the kitchen should have a reasonable process. In the design of kitchen equipment, it is very important to design the arrangement of each part according to the correct process, which is very convenient for future use.
4, the principle of aesthetics kitchen equipment not only requires pleasing appearance and color, but also durable, so it requires easy pollution prevention and good cleaning performance.
Classification of kitchen utensils:
1. Kitchenware can be divided into commercial kitchenware and household kitchenware according to the occasion of use. Commercial kitchen utensils are suitable for hotels, restaurants and other large kitchen equipment, while household kitchen utensils are generally used in families.
Kitchen utensils can be divided into five categories according to their uses. Among them, there are many storage vessels, which are divided into two parts: food storage and vessel storage.
3. Other subclasses include washing utensils, conditioning utensils, conditioning utensils and catering utensils. The following categories all contain a variety of specific products, involving all aspects of kitchen work.
Principles for purchasing restaurant kitchen equipment:
1, hygiene principle. Hotel kitchen utensils and kitchen equipment should have anti-pollution ability, especially the function of preventing cockroaches, mice and ants from polluting food, so as to ensure the internal quality of the whole kitchen equipment.
2. Fire prevention principle. The surface of kitchen utensils and kitchen equipment in the hotel should have fire prevention ability, and the surface materials of kitchen equipment produced by regular kitchen equipment manufacturers are all made of non-combustible flame retardant materials.
3. The principle of convenience. The operation of hotel kitchen utensils in the kitchen should have a reasonable process. In the design of kitchen equipment, it is also very important to design the arrangement of each part according to the correct process, which is convenient for future use.
The kitchen is one of the most important parts, and we need to know something about its quality and practicality when choosing. These are the skills and principles that Bian Xiao introduced today to buy kitchen equipment in restaurants, and that's the end.