One, what are the commercial kitchen equipment?
1, commercial kitchen equipment can be broadly divided into five categories: cooker equipment, exhaust ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and heat preservation equipment.
2, the current use of more or liquefied gas stove. Among them, the 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 kitchen also use teppanyaki equipment. These gas appliances generally have to go through the relevant testing, can be used. With the development of electromagnetic technology, there are now a small number of kitchens have begun to use electromagnetic cooker, green, cost-saving, will be the future development trend.
3, in order to food hygiene and health of the kitchen staff, smoke exhaust system is a must for each kitchen necessary facilities. Common equipment has a luxury hood, water fume hoods, smoke purifiers, fans and other equipment, the installation of such equipment should be based on the number of gas equipment and the area to be measured, must be greater than 20% of the area of gas equipment in order to ensure the quality of air. The health department also has a special sampling test.
Two, commercial kitchen equipment design principles
1, the principle of safety
Commercial kitchen equipment design is the first principle of safety, life safety, social security is the most important. To ensure that the design of the product quality assurance, commercial kitchen equipment in the design should be considered in the use of the process in line with the principle of human safety, to avoid too many sharp design, to protect people in the use of the process of safety
2, the principle of humanization
Kitchen operations to have a reasonable process, in the design of the kitchen equipment, can be designed according to the correct process of the arrangement of the various parts of the design of future ease of use is very important. It is very important to facilitate the use of the future. Then is the height of the cooker, the location of the cupboard, etc., are directly affected by the degree of convenience, to choose in line with the principles of ergonomics and kitchen operating procedures of the hotel kitchen equipment.
3, the principle of health
Commercial kitchen equipment to have the ability to resist pollution, is to prevent cockroaches, rats, ants and other contaminated food functions, in order to ensure that the entire kitchen equipment of the intrinsic quality.
4, the principle of fire
Commercial kitchen equipment surface should have the ability to fire, regular kitchen equipment manufacturers produce kitchen equipment surface materials all use non-combustible, flame-retardant materials.
5, the principle of aesthetics
Commercial kitchen equipment not only requires modeling, color pleasing to the eye, but also to have durability, and therefore require an easier anti-pollution, good cleaning performance.
6, the principle of energy saving and environmental protection
Commercial kitchen equipment, the original fuel more coal, now common is the use of fuel oil, gas, more environmentally friendly. In addition, the kitchen equipment itself, such as professional hotel kitchen equipment manufacturers produce energy-saving stove, most can achieve energy saving 30% -60% or more.
The above is a brief introduction to commercial kitchen equipment and commercial kitchen equipment design principles, for the family, commercial kitchens have more complete equipment and more cookware and staff. The safety requirements are higher.