Key points of commercial kitchen equipment configuration

Commercial kitchen equipment refers to large-scale kitchen equipment suitable for hotels, restaurants, restaurants and other catering establishments, as well as major government agencies, schools, and construction site canteens. Its characteristic is that it has a wide variety of products, specifications, power, capacity, and other aspects, which are much larger than household kitchen equipment, and the price is also relatively high. It focuses on the overall kitchen, and all metal materials involved are made of stainless steel.

01 Classification of commercial kitchen equipment

Commercial kitchen equipment can be roughly divided into five categories: stove equipment, smoke exhaust and ventilation equipment, conditioning equipment, mechanical equipment, and refrigeration and insulation equipment.

1、Stove equipment

Currently, natural gas or liquefied gas stoves are commonly used. The most common products include: double head single tail stove, double head double tail stove, single head single tail stir fry stove, double head and single head low soup stove, single door, double door, and three door steaming cabinets, etc; With the development of electromagnetic technology, a small number of kitchens have started to use electromagnetic stoves, which are green, environmentally friendly, and cost saving, and will be the future development trend.

2、Smoke exhaust and ventilation equipment

Smoke exhaust and ventilation equipment are essential facilities for food hygiene and the health of kitchen personnel. Smoke exhaust systems are essential for every kitchen. Common equipment includes fans, ducts, air conditioning and ventilation units, smoke hoods, air vents, fire valves, and smoke exhaust channels. The installation of such equipment needs to be calculated based on the number and area of gas equipment, and must be greater than 20% of the gas equipment area to ensure air quality.

3、Conditioning equipment

There are a large number of such devices, including double-layer workbenches, single pass cabinets, water tanks, noodle workbenches, seasoning tables, splicing tables, etc., used for food preparation and processing, mainly stainless steel products.

4、Mechanical equipment

Small mechanical equipment is mainly used here. The commonly used products are slicers, mixers, dough mixers, noodle presses, soybean milk machines, coffee makers, ice makers and other products. There are many kinds of machinery brands, and their functions are also uneven. They are generally equipped according to the grade needs of the kitchen.

5、Refrigeration and insulation equipment

For the storage of raw materials, refrigerators are often used for food refrigeration, with 4 doors and 6 doors being the most common; In order to maintain the temperature of food, equipment such as insulation tables and vending tables are also needed.

02 Equipment maintenance

Stainless steel material belongs to the alloy of iron, nickel, manganese and other metals, therefore, its maintenance should fully achieve the following aspects:

1. Regularly clean the dirt on its surface with a damp cloth, and then dry it with a dry cloth.

2. Avoid spilling various liquid seasonings such as vinegar and cooking wine on its surface. Once found, rinse with clean water and wipe dry in a timely manner.

3. Do not frequently move the stove, shelves, cooking machinery, and other equipment back and forth, especially by sliding the floor.

4. Stainless steel stoves should be regularly checked for leaks.

5. Cooking machinery such as dough mixer and slicer should not be lazy, but should be cleaned in a timely manner.