Selection method of hotel kitchen equipment Classification of hotel kitchen equipment

Hotel kitchen equipment includes food refrigeration equipment, cooking heating equipment, tableware disinfection equipment, room temperature storage equipment and so on. It is the general name of the equipment and tools placed in the hotel kitchen for cooking. There are different scope of application and usage norms, which provide convenience for building good hotel services. Let's take a look at how to buy hotel kitchen equipment!

Selection method of hotel kitchen equipment

1, the principle of health

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

2, the principle of fire prevention

The surface of kitchen utensils and kitchen equipment in the hotel should have fire prevention ability, and the surface materials of kitchen equipment produced by regular kitchen equipment manufacturers are all made of non-combustible flame retardant materials.

3. The principle of convenience

The operation of hotel kitchen utensils in the kitchen should have a reasonable process. In the design of kitchen equipment, it is also very important to design the arrangement of each part according to the correct process, which is convenient for future use.

4. The principle of beauty

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

1, refrigeration equipment

In a hotel, the freshness of food is guaranteed, so refrigeration equipment has become a more important point in the hotel kitchen. Usually hotels use 2 cubic vertical freezers and 1 horizontal freezers, and the total price is conservatively estimated at around 15000 yuan.

2. Sanitary equipment

The sanitary equipment in the kitchen mainly includes disinfection cabinet, electronic fly killer, dishwasher and so on. The electronic fly killer, disinfection cabinet and dishwasher add up to almost 4000 yuan.

3. Catering equipment

Catering equipment can be said to be relatively basic equipment, that is to say, dishes, plates, spoons, cups and the like. Such equipment is usually calculated by quantity. If the price of catering equipment is conservatively estimated, disposable take-away tableware such as cups, bowls, plates, spoons, forks and chopsticks for the hall should be around 7500 yuan.

4. Other equipment

Water purification equipment 20-inch five-stage direct drinking water purifier 1000 yuan; 8 clay pot rice/rice cooker/double-headed cooker/soup pot/electric steamer is about 25,000 yuan; Western-style fast food equipment small double-layer electric oven/electric grill/microwave oven/double-frying oven/mixer is about 25,000 yuan; Drinking tools, fruit knives/curling/mixing cups/ounce cups/snow cups/measuring spoons/bar spoons, etc. Both are about 1000 yuan; Hot and cold drinking equipment boiler/ice maker/planer/smoker/sealer/muffin is about 65,438+03,000 yuan.

Classification of hotel kitchen equipment

1, cooking equipment: mainly cookers, cookers and cooking tools. Stainless steel panel can be used, which is beautiful and convenient to use. In the design, kitchen equipment should be based on humanized design, such as easy access to items by operators.

2. Storage equipment: divided into two parts: food storage and utensils storage. Food storage is divided into refrigerated and non-refrigerated. In the kitchen, refrigeration is realized through refrigerators and freezers, and storage appliances are completed through various bottom cabinets, hanging cabinets and corner cabinets.

3. Washing equipment: including hot and cold water supply system, drainage equipment, washbasin, etc. Garbage bins should be set up after washing the garbage generated in the kitchen operation, and the hotel kitchen should also be equipped with disinfection cabinets, food waste shredders and other equipment.

4. Conditioning equipment: mainly including conditioning countertops, tools and boxes for sorting, cutting vegetables, blending and preparing.

5, business equipment: lighting layout Kitchen lighting needs to be divided into two levels: one is the lighting of the whole kitchen, and the other is the lighting for washing, preparation and operation. The latter used the European version to know some lights under the hanging cabinet and set up convenient switch devices. There are also range hoods with good performance now, which generally have lighting. The electrical equipment embedded in the cabinet should be in a place with moderate kitchen area, and the electrical appliances will also make the commercial kitchen much more convenient. According to everyone's different needs, refrigerators, ovens, microwave ovens, dishwashers, etc. It should be arranged in a proper position in the kitchen for easy opening and use.

The above is to introduce the selection method and classification of hotel kitchen equipment, hoping to bring help to friends in need.