In order to meet the various requirements of hotel kitchen equipment in the market, hotel kitchen equipment is generally turned to stainless steel for the sake of safety, because it is the reason of direct contact with food materials.
Hotel kitchenware equipment performance division: staple food storehouse, non-staple food, dry goods storehouse, salting room, noodle, snack room, cold dish room, vegetable processing room, meat, aquatic products processing room, dregs room, cutting room, lotus area, cooking area, cooking area, catering area, selling and passing area, dining area.
Hot kitchen area: gas frying stove, steaming rice cabinet, soup oven, cooker, steaming cabinet, electromagnetic oven, microwave oven, baking oven;
Storage equipment: It is divided into food storage parts, including normal temperature and low temperature equipment: flat shelf, rice noodle cabinet, lottery refrigerator, freezer, cold storage, local condiment cabinet for utensils storage, sales desk, various bottom cabinets, hangers, corner cabinets, multi-purpose decorative cabinets, etc.
Washing and disinfection equipment: cold and hot water supply system, drainage equipment, wash basin, dishwasher, high temperature disinfection cabinet and so on, dregs disposal equipment produced in kitchen operation after washing, food dregs crusher and other equipment;
Conditioning equipment: Mainly for the table, finishing, cutting vegetables, ingredients, preparation tools and utensils.
The selection criteria for hotel Kitchenware and equipment are as follows:
1. Criteria of convenience
The operation in the kitchen should have a reasonable process. In the design of kitchen utensils and equipment, it is very important to design the arrangement of parts according to the correct process for future use of convenience. Thirdly, the height of the stove and the location of the hanging cabinet have a direct impact on the level of application. We should choose hotel kitchen utensils and equipment suitable for human engineering principles and kitchen operation procedures.
2. Fire Protection Criteria
The surface of hotel kitchen equipment should have the ability of fire prevention. The surface of regular kitchen equipment manufacturers is made of non-flammable and flame-retardant materials.
3. Health Guidelines
Hotel kitchen utensils and equipment must be able to resist pollution, especially to avoid cockroaches, mice, ants and other contaminated food functions, in order to ensure the internal quality of the entire kitchen equipment.
4. Principles of Beauty
Kitchen equipment not only requests relaxed appearance and pleasant color, but also has durability, so it should have a relatively easy anti-pollution, good clean performance.