Generally, the commonly used equipment includes: noodle cooking stove (generally, it is recommended to burn gas and electricity for six heads respectively), heat preservation table (mainly to put some halogen and topping that need to be heated), four-door freezer, stainless steel operating table, soup stove (if necessary), electric frying stove, equipment for exhausting oil fume, and generally tableware disinfection cabinet, refrigerator cashier equipment for putting cold drinks, etc. I need it in the lobby.