The design of safe commercial kitchen equipment is mainly based on the principle of safety, and the safety of life and society is the most important. In order to ensure the quality of the designed products, the design of commercial kitchen equipment should consider the principle of human safety during use, avoid excessively sharp design and ensure the safety of people during use.

Humanization, 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. Then the height of the stove, the position of the hanging cabinet and so on. , all directly affect the convenience of use. We should choose hotel kitchen equipment that conforms to ergonomic principles and kitchen operation procedures.

Sanitary commercial 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.

The surface of fire-proof commercial kitchen equipment should have fire-proof ability, and the surface materials of kitchen equipment produced by regular kitchen equipment manufacturers all adopt non-combustible flame retardant materials.

Beautiful, commercial kitchen equipment requires not only pleasing appearance and color, but also durability, so it requires easy pollution prevention and good cleaning performance.

Energy saving and environmental protection, the fuel of commercial kitchen equipment used to be mostly coal, but now it is generally fuel oil and steam, which is more environmentally friendly. In addition, the products of kitchen equipment itself, such as energy-saving stoves produced by professional hotel kitchen equipment manufacturers, can save energy by more than 30%-60%.