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The complete set of kitchen equipment and purchase principles in catering industry

The complete set of kitchen equipment and purchase principles in catering industry

Basic equipment of kitchen in catering industry

1. Storage equipment of dining kitchen
The storage equipment of dining kitchen is divided into two categories: utensils storage and food storage. The storage of utensils and articles is the space for the storage of tableware, cooking utensils and utensils. Food storage is divided into cold storage and non cold storage. Cold storage is realized by refrigeration and preservation equipment and cold storage in the kitchen. Storage utensils are completed by various bottom cabinets, wall cabinets, corner cabinets, multifunctional decorative cabinets, etc. Kitchen decoration design can be made according to local conditions, considering storage equipment such as stainless steel cabinet, wooden cabinet, fireproof board cabinet, steel cabinet, overall cabinet, overall kitchen, integrated kitchen, cabinet table and other storage equipment.

2. Washing equipment of dining kitchen
The washing equipment of dining kitchen includes cold and hot water supply system, drainage equipment, dishwasher, vegetable washer, disinfection cabinet, washing tank, washing plate, storage cabinet, etc., and food waste crusher.

3. The conditioning equipment of dining kitchen
The conditioning equipment in the dining kitchen mainly includes the conditioning table, the tools and utensils for sorting, cutting, ingredients, mixing, storage rack, dining car, seasoning box, seasoning rack, cooking utensil rack, etc.

4. Cooking equipment of dining kitchen
The cooking utensils in the dining kitchen mainly include gas stove, steaming cabinet, soup stove, cooking stove, steaming cabinet, induction cooker, microwave oven, oven, continuous frying machine, turnover pan, automatic frying pan, wind baking line, universal point oven, frying pan, frying spoon, steamer, soup pot, casserole, hot pot, pan, non stick pan, steamer, steamer, pressure cooker, etc. In order to ensure good ventilation, the kitchen is equipped with exhaust pipe and smoke exhaust equipment.

5. Lighting equipment of dining kitchen
The lighting equipment of the dining kitchen should be reasonably arranged, the lighting design of the whole kitchen should be bright, the lighting of the stove, sink and operating table should not be ignored, and convenient switch devices should be set.

The complete set of kitchen equipment and purchase principles in catering industry
The purchase principle of kitchen equipment

1. Buy as needed
Select the necessary kitchen equipment, different types of catering to choose the corresponding kitchen equipment, not commonly used kitchen equipment to understand the next, according to the need to buy. For dishes with high quality requirements, fine dishes and large passenger flow, large brand equipment shall be selected as far as possible.

2. Purchase by frequency
For example, frequent use of faucets, meat and vegetable cutter, saw bone machine, sink, grease trap, etc. it is recommended to choose brand products with quality assurance to prevent frequent failures. Practical and durable lamps and lanterns shall be selected for lighting kitchen equipment. If the quality of the selected equipment is too poor, even if the purchase cost is low, the subsequent maintenance premium is relatively higher, which can be said to be more than the gain.

3. Purchase according to convenience and hygiene
At present, stainless steel equipment is widely used in restaurant kitchen equipment purchase, because stainless steel kitchen equipment is easy to clean and durable. The commonly used stainless steel materials are 201 and 304. 201 stainless steel has a certain degree of corrosion resistance and poor processability, so it is suitable for use on equipment and parts which bear heavy load and have low corrosion resistance requirements. Type 304 can withstand 800 ℃ high temperature, corrosion resistance, good toughness and easy processing. It is a food grade stainless steel approved by the state. 201 model is cheaper than 304 model, to grasp the price scale to buy.

4. Shop by space
When choosing kitchen equipment, the space size of the kitchen should be taken into consideration. If the size of the selected equipment is too large and the power is too high, it will give people the feeling of "killing chicken with ox knife". The selection of equipment is too small, too few functions, can not meet the needs, affecting business efficiency. The size does not match the furnishings more affect the use of the kitchen space and the beauty of the kitchen.

5. Purchase according to safety performance
In addition to fire safety, kitchen equipment in restaurants should also meet the needs of human body and operating habits. Avoid excessive sharp design to ensure the safety of people in the process of use.

The complete set of kitchen equipment and the principle of purchasing in beverage industry

The kitchen of a restaurant is like a stage for magic, and the chef is like a magician into a variety of delicacies, and the kitchen is full of magic props "kitchenware". The correct choice of kitchen equipment can not only improve the work efficiency of chefs, but also save a lot of money for their wallets.

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