Whether the kitchen design is good or bad, scientific and reasonable, not only affects the hotel’s direct investment and recent production quality, but also has a long-term impact on the kitchen production scale and product structure adjustment.

The correct use of the steamer is very important. Today, I will introduce the safe operation rules of the steamer. 1. Before using the steamer, check the water quality and water level in the steamer, keep the water quality and water level in compliance with the requirements, and assign a dedicated person to take care of it.

How to do the commercial kitchen design and equipment configuration plan? The contents of the commercial kitchen design and equipment configuration plan are as follows:

A series of refrigeration equipment such as freezers, freezers, platform refrigerated (frozen) cabinets, commercial refrigerators, refrigerated display cabinets, cooked food cabinets, kitchen refrigerators, etc.

Automatic barbecue equipment, generally mechanical all-stainless steel structure, easy to clean, safe and hygienic, is the equipment routinely used in barbecue bars and barbecue shops.