Classification of commercial kitchen equipment
Commercial kitchen equipment can be roughly divided into five categories: stove equipment, smoke ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and insulation equipment.
At present, alcohol-based cooking utensils are mostly used, and a small number of diesel, natural gas or liquefied petroleum gas stoves are also used. The most common products are double-stir-fried single-temperature stoves, double-stir-fried double-temperature stoves, single-stir-fried single-temperature stoves, double-stir-fried low-soup stoves with eyes and single-eye, cooker stoves, single-door, double-door and three-door steamer cabinets. With the development of energy-saving and high-efficiency of alcohol-based stoves, a large number of kitchens have begun to use alcohol-based stoves now. Green environmental protection and cost-saving will be the development trend in the future, and even in the early stage of the construction of a well-planned alcohol-oil stove configuration.
Exhaust ventilation equipment
For food hygiene and the health of kitchen staff, smoke exhaust system is a necessary facility for each kitchen. Common equipment has luxury hood, water hood, soot purifier, fan and other equipment. The installation of such equipment should be calculated according to the number and area of gas equipment, must be more than 20% of the area of gas equipment, in order to ensure emptiness. The quality of the gas is also checked by the health department.
The number of such equipment is relatively large, the name is also a lot of, there are mainly such a few: table shelves, used to cut vegetables, put vegetables, rice noodles and so on. Commonly used are operating table, rice noodle shelves, 3-5 shelves, face work table, pool and other equipment, mainly stainless steel products.
Hotel kitchen equipment
Here is mainly used for some small mechanical equipment, the more commonly used products are slicer, mixer, and dough machine, dough press, soybean milk machine, coffee machine, ice machine and other products, these machinery brands are many, the function is uneven, generally according to the kitchen grade needs to be equipped with.
Refrigeration and thermal insulation equipment
In order to store raw materials, often need to use the freezer, 4 doors, 6 doors for the most common. In order to maintain the temperature of food, also need to have a thermal insulation table, food table and other equipment. Water heater is also essential equipment.
Maintenance of commercial kitchen equipment
Stainless steel material belongs to iron and nickel, manganese and other metal alloys, therefore, its maintenance should be fully 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 condiments sprinkled on its surface, once found, to wash with water in time, and dry.
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.
I believe that after reading the introduction of this article, the Jinan kitchen equipment http://www.yaguanchuju.com.cn will also have their own understanding of the future for such problems can be well solved.