Current location - Recipe Complete Network - Catering training - What does the hotel kitchen equipment mean?
What does the hotel kitchen equipment mean?

Kitchen equipment refers to the equipment and tools placed in the hotel kitchen or used for cooking. Hotel kitchens usually include cooking and heating equipment, such as stoves: gas stoves, steaming cabinets, induction cookers, infrared stoves, microwave ovens or electric ovens. Processing categories: dough mixer, steamed bread machine, dough press, slicer, meat grinder, juice press, etc. Disinfection and cleaning processing equipment: cleaning workbench, stainless steel basin, vegetable washer, dish sink or dishwasher, disinfecting cupboard. Normal temperature and low temperature storage equipment for food raw materials, utensils and semi-finished products: flat shelves, rice counters, refrigerators, freezers, cold storage, etc. Commonly used kitchen supporting equipment includes: ventilation equipment such as smoke hood, air duct, air cabinet, fume purifier for treating waste gas and wastewater, oil separation tank, etc. The large-scale catering industry also includes a vegetable elevator. Due to the special hygiene requirements of hotel kitchens, with the progress of society, in recent 21 years, the parts of hotel kitchens that come into contact with food and raw materials have been generally stainless steel, meeting the hygiene and health requirements. The functional areas of the hotel kitchen are divided into staple food warehouse, non-staple food warehouse, dry goods warehouse, curing room, pastry room, snack room, cold dish room, vegetable primary processing room, meat and aquatic product processing room, garbage room, cutting and matching room, loading area, cooking area, cooking area, catering area, selling, dish delivery area and dining area. Hot kitchen area: gas cooker, rice steamer, soup cooker, clay pot cooker, steamer, induction cooker, microwave oven, oven; Storage equipment: it is divided into food storage part, including normal temperature and low temperature equipment: flat shelf, rice noodle cabinet, refrigerator, freezer, cold storage, etc., and utensils and supplies storage part seasoning cabinet, sales workbench, various bottom cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc.