Safety principle is the primary consideration in the design of commercial kitchen equipment. Life safety and social safety are the most important. To ensure the product quality, commercial kitchen equipment should be designed in accordance with the principle of human safety in the use process, avoid excessive sharp design, and ensure the safety of people in the use process. It would be better to choose cookers with mature technology, which need sophisticated products in all aspects of pipelines, fans and switches.
Dividing kitchen functional areas of catering industry: main food storehouse, non-staple food, dry goods storehouse, salting room, noodle and snack room, cold dish room, vegetable processing room, meat and aquatic products processing room, garbage room, cutting room, lotus area, cooking area, cooking area, catering area, selling and passing area, dining area.
The Principle of Humanization
The operation in the kitchen should have a reasonable process. In the design of kitchen equipment, it is very important to design the arrangement of various parts according to the correct process, which is very convenient for future use. Thirdly, the height of the stove and the location of the hanging cabinet have a direct impact on the convenience of use. Hotel kitchen equipment that conforms to ergonomic principles and kitchen operation procedures should be selected.
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 part, flat shelf, rice noodle cabinet, lottery table, etc., storage part of utensils condiment cabinet, sales desk, various bottom cabinets, hangers, corner cabinets, multi-functional decorative cabinets, etc.
Principles of health
Commercial kitchen equipment should be able to resist pollution, especially to prevent cockroaches, mice, ants and other contaminated food functions, in order to ensure the internal quality of the entire kitchen equipment.
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