Comprehensive analysis of commercial kitchen equipment

Want to build a kitchen for hotels, restaurants, restaurants and other high-end dining places? Then, you must not miss this comprehensive analysis of commercial kitchen equipment! From cooking stoves to ventilation and smoke exhaust, from conditioning to mechanical processing, to refrigeration, heat preservation and disinfection, we will show you one by one.

Location selection

The location of the kitchen is not random! Orientation, ventilation, drainage and other details are very important!

rational design

Commercial kitchen design should pursue efficiency! Each work area should have a clear sequence and streamline, so that chefs can work like a duck to water!

directed

Kitchen decoration should have clear goals, such as long life, easy cleaning and maintenance, and avoid waste!

Reasonable discharge

The inevitable "by-products" in food production such as cooking fume and sewage must be well designed to keep the kitchen fresh and clean!