What are the kitchen facilities in the western restaurant?

Abstract: With the improvement of people's living standards, more and more western restaurants appear in the streets. Perhaps many of us have eaten western food, but we may not be very clear about what kind of kitchen equipment is used in western food. The kitchen facilities of western restaurants and Chinese restaurants are different, mainly including frying stoves, ovens, ovens, noodle stoves, pasta stoves, earth boilers and so on. Let's learn about the kitchen design principles of western restaurants. 1. What are the kitchen facilities in the western restaurant?

First of all, we should know what western food is. Western food is mainly fried, grilled and fried, mainly including fried steak, grilled steak, fried chicken, hamburger, pasta and other major foods, which are also equipped with corresponding equipment first.

1. Flat-top grill-mainly used for western-style barbecue of beef, meat and other foods. It needs equipment that is simple to operate and heats up faster. With this equipment, customers can quickly cook meat by roasting, frying and frying in a short time.

2. Inclined frying scale-This equipment is usually used in frying and baking in western restaurants, which is mainly used for frying foods with little oil, and can quickly return edible oil to fried foods.

3. Multifunctional oven-an appliance mainly used for baking food in western food. The so-called multi-function is based on the temperature, which can be baked regardless of the temperature. Generally, western restaurants are used to make bread, cakes and other foods.

4. Multifunctional steamer-The steamer is similar to the steamer of Chinese food, but it is very different in appearance, because western food is mainly used to make snacks, while the steamer of Chinese food is mainly used to steam vegetables and other foods.

5. Frying stove-western food is indispensable, because western restaurants often order related fried food, and common fried chicken legs and wings come from this equipment.

6. Fresh-keeping cabinet-No matter the freshness of any kind of restaurant food, it is impossible to lack it. Only fresh food can ensure food hygiene, so a safe is essential.

7. Quick-frozen cabinet-There are often some foods that need quick-frozen in western food, such as quick-frozen coffee and cold drinks, which need to be processed with this equipment.

8._ oven-in our life, we often eat oily food, which is processed by _ oven.

9. Rotating oven-Not all foods in western restaurants are fried, and many foods also use rotating ovens, so you need to use a rotating oven to quickly rotate barbecue food 360 degrees.

10, ice cream machine-this should be a common kitchen equipment in western restaurants. Many diners order related ice cream before and after meals to surprise children or older children.

Second, the design principle of western restaurant kitchen

1, western food kitchen production should be programmed, and the production line should be as short as possible to ensure the continuous and smooth processing, production and production process of western food kitchen.

2. Western-style kitchens should be arranged on the same floor plane as far as possible, and strive to be close to or adjacent to western-style business premises, which are arranged radially. Of course, everything should be based on the actual situation.

3. The functional areas and operating points of the kitchen should be arranged compactly, and the staple food production line, the non-staple food production line and the tableware cleaning line should be parallel, and they should not cross or overlap, so as to meet the requirements of efficient production lines and time-saving and labor-saving in western restaurants. The equipment should be applied and used as much as possible, and the heat source equipment should be optimized and combined.

4, the kitchen equipment configuration and installation must be reasonable, easy to clean, repair and maintenance. Its layout must conform to the overall hygiene, fire control and safety standards of western restaurants. And is convenient to monitor. The inlet of catering raw materials, the outlet of garbage and dirt, the outlet of finished catering products and the inlet of after-dinner utensils should be set separately.

5. Design of kitchen working environment. The idea of "people-oriented" must be embodied, and a good working environment can fully mobilize the enthusiasm of employees and form a friendly and efficient communication channel. The design and layout of the kitchen must leave room for development.