Furnace: Furnace has the difference of fire size, such as Cantonese cooking stove, also known as Cantonese cooking stove. The stove is large in shape, big in hearth, big in pot and big in firepower. It is suitable for quick stir-frying. Other stoves are different in terms of their names and construction principles. According to the requirements of environment and practice, the size can be changed, the shape is slightly smaller, and the firepower is moderate.
Stew stove: a stove specially designed for stewing, fish stewing and meat stewing. The stove has mild firepower, boils quickly and stews slowly until the soup is moderate and the stew is crisp. Stew stoves are mostly multi-eye stoves, such as three-eye stew stoves and Five-Eye stew fish stoves.
Soup stove: specially designed for soup, stewing and brine making, such as low soup stove and pot stove. Low soup stove can stew chicken soup, bone soup, stewed beef and so on. The kiln is a multi-eyed stove, which can cook delicious dishes of different tastes for multi-table guests at the same time.
Oven: In cooking skills, although baking belongs to the same category, but a variety of cooking methods request different temperatures, equipment also has different requests. Therefore, there are many kinds of roasting oven, such as roast duck stove, roast pig stove, pancake oven, pizza stove, oven, etc.
Frying machine oven: The definition of "frying" in cooking technique is to add a small amount of oil, heat it with medium and small fires, and spread the flat raw materials disposed of by paste into the pot flat, so that the raw materials have golden appearance and become vegetable. In view of the same technology as "frying" in the processing of electric cake bracelet, pickling furnace and iron plate burning, it is classified as "frying stove".
Steam oven: The use of "steaming" in cooking techniques popularizes the manufacture of staple and non-staple foods. Before the appearance of steaming cabinet, the main use of steaming furnace and steaming cage, now most of the use of electricity as a heat source, clean and convenient, easy to control the temperature. In addition to steaming seafood, seafood steaming cabinet can also be used for stewing soup, steaming and other cooking processes. Restaurant steamed steamed buns also use the original steamer, large-scale manufacturing can also use steamer.
Detonator: The commonly used furnace is the electric frying pan, which is developed on the basis of the cooking stove to fry food. It uses electricity as the control heat source to facilitate temperature control. The stove is small and clean and convenient.
Boiling furnace: Boiling is one of the most original cooking techniques, which is generally applicable to the processing and manufacturing of staple and non-staple foods. Large pot stove and steam sandwich pot can cook more soup, vegetables, porridge, pasta and so on at one time. The steam sandwich pot uses steam as heat source, and the body of the pot can be overturned for loading and unloading materials. Noodle cooking stove is specially designed for cooking many kinds of pasta at one time. It can cook dumplings, wonton, noodles and so on at the same time. It can also add soup, ingredients and food codes according to the needs of customers. It can solve the problems of large pot cooking, such as large energy consumption, few kinds, slow speed and difficult to adjust the public.
Chinese food is a huge and jumbled super system. The above list only lists the common cooking types of Chinese food equipment. According to the traditional red-and-white case method, it can also extend more, such as dumpling machine, dough press, dough machine, dumpling machine, meat cutter, rice washer, noodler and so on. According to my needs, I choose the appropriate brand equipment, which can be like a tiger in the process of Chinese food cooking. Tim Yi, the development of modern caterers in conformity with the times, is also the inheritance and development of our huge food tradition for thousands of years.