Commercial kitchen equipment for food raw materials, utensils and semi-waste storage equipment at room temperature and low temperature: flat shelves, rice noodle cabinets, refrigerators, freezers, refrigerators, etc. The main body of kitchenware is upper and lower cabinets and vertical cabinets. The price unit of upper and lower cabinets is calculated per meter. The price unit of vertical cabinets is calculated only. Now there are all kinds of customized cabinets. When you buy a certain brand of kitchen utensils, you pay a certain amount of deposit. The designers of kitchen equipment stores or manufacturers can come to the kitchen according to the size of the kitchen room, and calculate the price after measuring, designing and drawing. The customers think that they are satisfied and then they can manufacture. Then the customer goes to the store or the manufacturer to pay in full. At the agreed time, professionals will stop the device at the door. Kitchen accessories include sinks, faucets, gas stoves, lampblack removal machines, dishwashers, dregs barrels, condiment hangers and so on. They can be purchased by themselves or can be purchased by designers for overall consideration. The selection of kitchen utensils should focus on quality, function, color and other factors. Products should have abrasion resistance, acid and alkali resistance, fire prevention, antimicrobial, antistatic kitchen equipment. In design, the basic requirements of beauty, applicability and convenience should be considered as a whole.
To judge whether the kitchen equipment works well or not, besides being judged together, it can also simply rely on the five senses to "see, smell and smell". For example, the kitchen smoke exhaust effect is good; whether there is gas (oil) smoke; whether there is gas, water pipeline running, rising, leaking, dropping phenomenon; whether there is red fire, tempering, fire and other phenomena when the stove equipment is running; whether the mechanical processing equipment can run smoothly; whether there is abnormal sound; how about the refrigeration effect; whether the washing equipment heating is normal, whether the spraying is powerful, after dish cleaning. Whether it can be clean without water marks and so on. With the development of modern science and technology and the progress of cooking technology, kitchen equipment is constantly updated and replaced, new equipment and tools emerge in endlessly, their functions are better, their styles are newer, beautiful and durable, which provides a solid guarantee for the improvement of dish quality, improves kitchen hygiene conditions, reduces the labor intensity of staff, improves work efficiency, and promotes cooking at the same time. The development of cooking technology. But good kitchen equipment is expensive and expensive. Kitchen managers should correctly select kitchen equipment, conscientiously and properly stop the management of kitchen equipment, improve the utilization rate of equipment, and extend the operation cycle of equipment as far as possible.
Kitchen equipment can be classified into different categories by using characteristics, such as some equipment as special storage and placement of food, so these equipment must have good fresh-keeping ability, the distinction between raw food and cooked food in the kitchen is more obvious, the understanding of the characteristics of these equipment is more important, and some equipment also needs to be able to well accommodate and accommodate kitchen utensils. Place, such as microwave oven, electromagnetic oven, steaming cage and so on. The manufacturer of these equipments once stopped understanding the needs of kitchen people. After the introduction of some design plans, customers can choose more suitable equipments from their choice, so that tailor-made products can meet the different needs of all users.
More information about kitchen equipment in Jinan can be consulted by clicking on our official website: http://www.yaguanchuju.com.cn