The functions of catering 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 room, loading area, cooking area, cooking area, catering area, food delivery area and dining area.

1. Hot kitchen area: gas stove, rice cooker, soup cooker, clay pot cooker, steamer, induction cooker, microwave oven and oven;

2. Storage equipment: divided into food storage part, pallet, rice noodle cabinet, loading platform, etc. And utensils and supplies storage part, seasoning cabinet, sales workbench, various bottom cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc.

3. Washing and disinfection equipment: hot and cold water supply system, drainage equipment, washbasin, dishwasher, high-temperature disinfection cabinet, etc. After washing, garbage disposal equipment generated in kitchen operation, food waste pulverizer and other equipment;

4. Conditioning equipment: mainly tools and appliances for conditioning countertops, sorting, cutting vegetables, blending and preparing;

5. Food machinery: mainly kneading machines, mixers, slicers, egg beaters, etc.

6. Refrigeration equipment: cold drinks machine, ice maker, freezer, cold storage, refrigerator, etc.

7. Transportation equipment: elevator, vegetable ladder, meal ladder, etc.

Kitchen equipment can also be divided into two categories according to its use: household and commercial. Household kitchen equipment refers to the equipment used in family kitchens, and commercial kitchen equipment refers to the kitchen equipment used in restaurants such as hotels, restaurants, bars and cafes. Commercial kitchen equipment is relatively large, powerful and heavy because of its high frequency of use, and of course the price is relatively high.