Commercial kitchen equipment can be broadly divided into five categories: cooker equipment, exhaust ventilation, conditioning equipment, mechanical equipment, refrigeration and thermal insulation equipment.
At present, there are a lot of alcohol based cookers, a small portion of diesel cooker, natural gas or liquefied gas stove. Among them, the most common products are: Double fried single temperature stove, double temperature stove, single stir fry, single eye, low soup kitchen, cooker stove, single door, double door and three steamed cabinets. With the development of high efficiency and high efficient direction of energy saving and mute for alcohol based cookers, a large proportion of the kitchens are now starting to use alcohol based cookers, green environmental protection, cost saving, will be the future development trend, even in the early construction of the planning of good oil kitchen appliances configuration.
Smoke exhausting and ventilating equipment
For food hygiene and kitchen staff health, the exhaust system is a necessary facility for every kitchen. The common equipment is a luxury smoke hood, a smoke hood, a fume purifier, a fan and other equipment. The installation of such equipment must be measured on the basis of the number and area of the gas equipment, which must be more than 20% of the area of the gas equipment to ensure the air. The quality of the gas is also checked by the health department.
There are a lot of such equipment, and there are a lot of names. There are several kinds of equipment. It is used to cut vegetables, vegetables, rice noodles and so on. There are operating tables, rice noodles, 3-5 layers of vegetable shelves, face table, pool and other equipment, which are mainly stainless steel products.
Hotel kitchen equipment
It is mainly used in some small mechanical equipment. The common products are slicers, blenders, face machines, face press, soya bean milk machine, coffee machine, ice maker and so on. Many kinds of machinery brands and uneven functions are usually equipped according to the grade needs of the kitchen room.
Refrigeration and heat preservation equipment
For the storage of raw materials, ice cabinet is often used, 4 doors, 6 doors are the most common. In order to maintain the temperature of the food, there is also a heat preservation table, the sale of rice and other equipment. Water heater is also a necessary equipment.
Maintenance of commercial kitchen equipment
Stainless steel is an alloy of iron and nickel, manganese and other metals. Therefore, its maintenance should be done in the following aspects:
1. Regularly wipe the dirt on the surface with wet cloth and dry it with dry cloth.
2, avoid vinegar, cooking wine and other liquid spices sprinkled on its surface. Once discovered, rinse and dry in time.
3, do not often move back and forth the stove, shelves, cooking machinery and other equipment, especially the use of floor slippage.
4, stainless steel cooker should check regularly whether leakage of fire, whether the switch leakage, and whether the oil seepage.
5, cooking machinery and flour machine, slicing machine, etc., do not lazy, clean in time.