How to choose the correct kitchenware for hotel kitchen equipment?

For example, when we go out to eat, we will definitely judge this hotel based on its hygienic standards. It can be said that today’s customers are becoming more and more difficult to serve. It is necessary to have a little food hygiene during the meal. If problems arise, complaints will be made. Therefore, hotels have higher hygiene requirements for kitchen equipment. With social progress, in the past 20 years, parts of hotel kitchen equipment that come into contact with food and raw materials have been generally made of stainless steel to meet hygiene and health requirements. When choosing hotel kitchen equipment, you should consider the following aspects:

When choosing hotel kitchen equipment, the first thing you should consider is what functions the equipment requires:

Hotel Kitchen Division of functional areas: staple food warehouse, non-staple food, dry goods warehouse, pickling room, pastry and snack room, cold dish room, vegetable preliminary processing room, meat and aquatic product processing room, garbage room, cutting room, washing area, cooking area, cooking area, catering area, selling and passing area, and dining area.

Hot kitchen area: gas frying stove, rice steaming cabinet, soup stove, clay pot stove, steaming cabinet, induction cooker, microwave oven, oven;

Storage equipment: It is divided into The food storage part includes normal and low-temperature equipment: flat shelves, rice and noodle cabinets, refrigerators, freezers, cold storage, etc. The storage part of utensils and supplies includes seasoning cabinets, sales workbenches, various base cabinets, wall cabinets, corner cabinets, and multi-functional decoration. Cabinets, etc.;

Washing and disinfection equipment: hot and cold water supply systems, drainage equipment, washing basins, dishwashers, high-temperature disinfection cabinets, etc., garbage disposal equipment generated during kitchen operations after washing, etc. Food waste crushers and other equipment;

Conditioning equipment: mainly cooking countertops, tools and utensils for sorting, cutting vegetables, ingredients, and preparation.

The principles for purchasing hotel kitchen equipment are as follows:

1. The principle of convenience

The operation in the kitchen must have a reasonable process. In the design of kitchen equipment, it is important to design the arrangement of various parts according to the correct process for ease of use in the future. Then there are the height of the stove and the position of the wall cabinets, etc., which directly affect the convenience of use. It is necessary to choose hotel kitchen equipment that conforms to ergonomic principles and kitchen operating procedures.

2. Principles of fire prevention

The surface of hotel kitchen equipment should have fire resistance. The surface materials of kitchen equipment produced by regular kitchen equipment manufacturers are all made of non-combustible and flame-retardant materials. .

3. Principles of beauty

Kitchen equipment not only requires pleasing shapes and colors, but also must be durable, so it is required to be easy to prevent pollution and easy to clean.

4. Principles of hygiene

Hotel kitchen equipment must have the ability to resist contamination, especially the function of preventing cockroaches, mice, ants, etc. from contaminating food, in order to ensure that the entire kitchen equipment of intrinsic quality.

Summary: When choosing kitchen equipment for a hotel kitchen, you must know what you need and understand the principles for purchasing hotel kitchen equipment, otherwise you will understand.