What are the commercial kitchen equipments?

Everyone is familiar with the kitchen, but what about the commercial kitchen? Simply put, a commercial kitchen is a kitchen composed of different functional areas. Commercial kitchens are mostly used in hotels, private clubs and other places. Commercial kitchen equipment is divided into cooker equipment, smoke exhaust and ventilation equipment, air conditioning equipment, mechanical equipment and refrigeration and heat preservation equipment. Today, I will show you the commercial kitchen equipment and its design principle.

1. What are the commercial kitchen equipments?

1. Commercial kitchen equipment can be roughly divided into five categories: cooker equipment, smoke exhaust and ventilation equipment, air conditioning equipment, mechanical equipment and refrigeration and heat preservation equipment.

2. At present, liquefied gas stoves are widely used. Among them, the common products are: double-headed single-tailed stoves, double-headed double-tailed stoves, single-headed single-tailed frying stoves, double-headed single-headed low-soup stoves, single-door, double-door and three-door steaming cabinets. Japanese and Korean kitchens also need teppanyaki equipment. Generally, these gas equipment can only be used after relevant tests. With the development of electromagnetic technology, a few kitchens have begun to use electromagnetic cookers, which is green and cost-saving, and will be the future development trend.

3. For the sake of food hygiene and the health of kitchen staff, the smoke exhaust system is a necessary facility in every kitchen. Common equipment includes luxury range hoods, hookah machines, fume purifiers, fans and other equipment. The installation of this kind of equipment should be calculated according to the number and area of gas equipment, which must be more than 20% of the area of gas equipment to ensure air quality. The Ministry of Health also conducts special spot checks.

Second, the design principles of commercial kitchen equipment

1, safety principle

The design of commercial kitchen equipment is mainly based on the principle of safety, and life safety and social safety are the most important. In order to ensure the quality of the designed products, the design of commercial kitchen equipment should consider the principle of human safety in use, avoid excessive sharp design and ensure the safety of people in use.

2. The principle of humanization

The operation of the kitchen should have a reasonable process. In the design of kitchen equipment, it is very important to design the arrangement of each part according to the correct process, which is very convenient for future use. Then the height of the stove, the position of the hanging cabinet and so on. , all directly affect the convenience of use. We should choose hotel kitchen equipment that conforms to ergonomic principles and kitchen operation procedures.

3, the principle of health

Commercial kitchen equipment should have anti-pollution ability and the function of preventing cockroaches, mice and ants from polluting food, so as to ensure the internal quality of the whole kitchen equipment.

4, the principle of fire prevention

The surface of commercial kitchen equipment should have the ability of fire prevention, and the surface materials of kitchen equipment produced by regular kitchen equipment manufacturers all adopt non-combustible flame retardant materials.

5. The principle of beauty

Commercial kitchen equipment requires not only pleasing appearance and color, but also durability, so it requires easy pollution prevention and good cleaning performance.

6, the principle of energy saving and environmental protection

The fuel of commercial kitchen equipment used to be mostly coal, but now it is usually oil and steam, which is more environmentally friendly. In addition, the products of kitchen equipment itself, such as energy-saving stoves produced by professional hotel kitchen equipment manufacturers, can save energy by more than 30%-60%.

The above is a brief introduction to commercial kitchen equipment and design principles of commercial kitchen equipment. For families, the equipment of commercial kitchens is more perfect, and there are more kitchen utensils and staff. Security requirements are higher.