Design principles of hotel kitchen equipment

For hotel owners, everyone knows how important the kitchen is, and the equipment in the kitchen must be placed neatly. At the same time, the design of the hotel should be more reasonable, so as to be more convenient to use. Many people don't know what the design principle of hotel kitchen equipment is. And what equipment does the hotel kitchen have? Then, the following is the relevant content we will introduce to you!

First, the design principles of hotel kitchen equipment

1, healthy. Hotel kitchen equipment should have anti-pollution ability, which can prevent cockroaches and ants from polluting food and ensure the hygiene of kitchen food storage. In other words, the internal quality of hotel kitchen equipment must pass. At present, the design and sealing technology of cabinets on the market adopt cockroach-proof strip sealing to effectively prevent food from being contaminated.

2. Fire prevention. Although the hotel kitchen equipment has developed rapidly, even the emergence of nameless fire-fighting equipment has caused the kitchen revolution, but most of the equipment still uses open flames, so the flame retardant ability of the equipment directly determines the safety of kitchen utensils and even hotels. We should pay attention to the fire prevention ability of kitchen utensils. Therefore, when choosing kitchen equipment, hotels must choose kitchen utensils made of nonflammable flame retardant materials produced by regular manufacturers.

3. Convenient. The unique service characteristics of the hotel require a reasonable process for the operation of the hotel kitchen. At the same time, the design of kitchen equipment should consider the convenience of future use. For example, the height of the stove, the position of the hanging cabinet and so on. , must conform to the principles of ergonomics and kitchen operating procedures.

4. Beautiful. With people's increasing concern about kitchen life, products with beautiful shapes and pleasing colors have become the mainstream of the market. Moreover, due to the requirement of durability, the kitchen equipment should have the performance of pollution prevention and easy cleaning, and the product material should have the ability to resist oil stains and lampblack, so as to ensure that the kitchen equipment is as clean as new for a long time.

2. What equipment does the hotel kitchen have?

The functions of catering kitchen are divided into staple food warehouse, non-staple food warehouse, dry goods warehouse, curing room, pastry room, snack room, cold dish room, vegetable primary processing room, meat and aquatic product processing room, garbage room, cutting room, loading area, cooking area, cooking area, catering area, food delivery area and dining area.

1. Hot kitchen area: gas stove, rice cooker, soup cooker, clay pot cooker, steamer, induction cooker, microwave oven and oven;

2. Storage equipment: divided into food storage part, pallet, rice noodle cabinet, loading platform, etc. And utensils and supplies storage part, seasoning cabinet, sales workbench, various bottom cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc.

3. Washing and disinfection equipment: hot and cold water supply system, drainage equipment, washbasin, dishwasher, high-temperature disinfection cabinet, etc. After washing, garbage disposal equipment generated in kitchen operation, food waste pulverizer and other equipment;

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

5. Food machinery: mainly kneading machines, mixers, slicers, egg beaters, etc.

6. Refrigeration equipment: cold drinks machine, ice maker, freezer, cold storage, refrigerator, etc.

7. Transportation equipment: elevator, vegetable ladder, meal ladder, etc.

Kitchen equipment can also be divided into two categories according to its use: household and commercial. Household kitchen equipment refers to the equipment used in family kitchens, and commercial kitchen equipment refers to the kitchen equipment used in restaurants such as hotels, restaurants, bars and cafes. Commercial kitchen equipment is larger, more powerful, heavier and, of course, more expensive because of frequent use.

These are the design principles of hotel kitchen equipment introduced by Bian Xiao? And what equipment does the hotel kitchen have? The whole content.