Give people a new sense of large commercial kitchen equipment, commercial kitchen equipment tells you that there are many kinds of kitchen equipment in the canteen, some gas equipment, mechanical and electrical equipment, design should pay attention to safety. For example, mechanical and electrical equipment and gas equipment can not be close to avoid danger. The area of smoke exhaust hood in commercial kitchen equipment must be more than 20% of the area of gas equipment to prevent Mars flying to the decoration roof and fire. Electrical equipment must have basic protection and protection facilities.
Coordination This principle is to ensure that chefs in cooking when the use of tools handy, saving working time. For example, all kinds of conditioning equipment, such as vegetable shelves, workbenches and other supporting equipment, must be properly positioned, in line with the general habits of people, in line with ergonomics principles, reduce cross-repetitive work, reduce labor intensity, and improve work efficiency. This principle is to ensure the cleanness and hygiene of hotel kitchens. That is, the equipment in the kitchen must be easy to clean up and have a good sewage system.
Large kitchen equipment tells you that it is very helpful to ensure the quality of food. At the beginning of the design, we should consider the convenience of cleaning, storage and transportation of garbage, and meet the requirements of hygiene and epidemic prevention. The stainless steel kitchen equipment factory tells you that the layout of each device is beautiful. This represents the image of a unit; when designing, we should try our best to be beautiful and generous, neat and orderly, and give people a refreshing feeling while guaranteeing the first three principles.