Stainless steel kitchen equipment countertop appearance is very avant-garde, and shiny not easily dirty. Even if it is contaminated with oil, it can be easily cleaned up and used for many days as bright as new. The cool touch in summer can eliminate the hot fumigation and irritation brought by cooking. This group of stainless steel kitchen equipment cabinets is composed of three mobile and independent components: cabinets with ovens and dishwashers, panels and colors of ovens and dishwashers are metal texture; in the middle are cooking heating areas; and outside are stainless steel sinks and external kitchen flowers sprinkled, countertops and wall panels are stainless steel.
人造板饰面不允许有鼓泡、龟裂、污染、雪花、明显划痕、色泽不均等缺陷； 板块、零部件上的钻孔、孔中心位置相对基准边距尺寸偏差不大于0.3毫米；抽屉和柜的进深应相匹配、滑轨安装要牢固、尺寸统一、滑动自如； 人造板桶身、门扇边部均应进行封边处理；螺钉要拧平、牢固，不得有偏歪、露头、滑扣现象； 玻璃门的周边经磨边处理，玻璃厚度不小于5毫米，薄厚均匀，与柜体连接牢固； 配件安装完备、严密、端正、牢固，结合处无崩茬、松动、透钉、倒钉、弯钉、浮钉，无少件、漏件现象； 合页、碰珠等启闭配件安装牢固、使用灵活；门扇与柜体缝隙一致，相邻门扇高度一致。
No blistering, cracking, contamination, snowflakes, obvious scratches and unequal color defects are allowed on the veneer of wood-based panels; the deviation of the center position of the holes and holes on the plates and parts from the size of the reference margin is less than 0.3 mm; the depth of drawers and cabinets should be matched, the sliding track installation should be firm, the size should be uniform, and the sliding should be free; the barrel body of wood-based panels and the edge of doors and fans should be sealed. The screw should be screwed flat and firm, without bias, outcrop or slippage; the glass door's periphery should be grinded, and the thickness of the glass door should be no less than 5 mm, and the thickness of the glass door should be uniform, and the connection with the cabinet body should be firm; the fittings should be fully installed, rigorous, correct and firm, and the joint should be free of stubble, loose, penetrating, inverted, bending, floating nails, few pieces and leakage; the opening and closing fittings such as hinge and bead impact, etc. Firm installation, flexible use; door and cabinet seams consistent, adjacent door height consistent.
Maintain the original quality characteristics of food, improve and improve the quality characteristics of food, change the physical, chemical and biological characteristics of food, meet people's different needs, improve the utilization value and economic value of food, develop and produce new products through food processing or deep processing and realize value added. Emphasis should be placed on the selection and use of equipment with appropriate scale, high scientific and technological content, good economic benefits, low resource consumption, safety and hygiene, less environmental pollution and high resource utilization efficiency; the selection and use of food machinery and equipment restricted and eliminated by current state decrees shall be prohibited, with emphasis on the selection and use of equipment that violates state laws and regulations, lags behind production modes, poor product quality and severe environmental pollution. Heavy, high consumption of raw materials and energy, substitution of advanced and mature technologies, and equipment seriously endangering production safety; to choose and adopt equipment and stereotyped products with advanced standards as far as possible, first, equipment with international standards, foreign advanced standards and equivalent international standards should be selected, and secondly, equipment with national standards, industry standards and enterprise standards should be selected, and equipment design should be carried out. Technical conditions, such as manufacturing, installation and inspection, are best constrained by existing basic standards, methods and safety standards, so as to facilitate the effective use of equipment performance and product quality.