What are the principles for purchasing kitchen utensils and kitchen equipment in hotels?

1, Hygienic principles Hotel kitchenware and kitchen equipment should have anti-pollution ability, especially the function of preventing food pollution such as cockroaches, mice and ants, so as to ensure the internal quality of the whole kitchen equipment. 2. Fire prevention principle The surface of kitchen utensils and kitchen equipment in the hotel should have fire prevention ability. The surface materials of kitchen equipment produced by regular kitchen equipment manufacturers are all incombustible flame retardant materials. 3, the principle of convenience, the operation of hotel kitchen utensils 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 cooker and the position of the hanging cabinet directly affect the convenience of use. We should choose kitchen equipment that conforms to ergonomic principles and kitchen operating procedures. 4. Aesthetic Principles Hotel kitchenware and kitchen equipment not only requires pleasing appearance and color, but also durability, so it requires easy pollution prevention and good cleaning performance.