Due to the special cleaning requirements of hotel kitchen equipment, with the progress of society, the raw materials of hotel kitchen equipment have been stainless steel all over the past 20 years, reaching the requirements of cleanliness, energy saving and environmental protection.
Functional classification of hotel kitchens
The difference of hotel kitchen function area: staple food storehouse, non-staple food, dry goods storehouse, salting room, noodle, snack room, cold dish room, vegetable preliminary processing room, meat and aquatic products processing room, waste 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 some, including room temperature and low temperature equipment: flat shelf, rice noodle cabinet, lottery refrigerator, freezer, cold storage, utensils storage some condiment cabinets, 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 sterilizing cabinet, waste disposal equipment and food waste crusher which occur in kitchen operation after washing.
Dispatching equipment: mainly the table of dispatching, picking up, cutting vegetables, mixing ingredients, things and utensils that are modulated.
The principles of hotel kitchen equipment purchase are as follows:
1, the principle of convenience
The operation in the kitchen should have a reasonable process. In the planning of kitchen equipment, it is very important to plan the placement of various parts according to the correct process for future use. Thirdly, the height of the stove and the orientation of the hanging cabinet have a direct impact on the ease of use. We should choose hotel kitchen equipment that conforms to the principles of ergonomics and kitchen operation procedures.
2, the principle of fire prevention
Hotel kitchen equipment surface should have fireproof talent, standard kitchen equipment manufacturers produce kitchen equipment surface materials are all made of non-flammable, flame-retardant materials.
3, the principle of cleanliness
Hotel kitchen equipment should have the ability to resist pollution, especially the function of preventing contaminated food such as A by, rats, ants, etc. to ensure the internal quality of all kitchen equipment.
4, beautiful principles
Kitchen equipment not only appeals for pleasant shapes and colors, but also for persistence, so it has the function of easy pollution prevention and good cleanliness.