What are the kitchen divisions and equipment needed in general hotels?

Cooking heating equipment, such as stove: gas stove, steamer, induction cooker, infrared stove, microwave oven or electric oven.

Processing categories: dough mixer, steamed bread machine, dough press, slicer, meat grinder, juicer, etc.

Disinfection and cleaning processing equipment: cleaning workbench, stainless steel basin, vegetable washer, dish sink or dishwasher, disinfection cupboard.

Normal temperature and low temperature storage equipment for food raw materials, utensils and semi-finished products: flat shelf, rice noodle cabinet, refrigerator, freezer, cold storage, etc. Commonly used kitchen supporting equipment includes: fume hood, air duct, air cabinet, fume purifier for treating waste gas and wastewater, grease trap and other ventilation equipment. The large-scale catering industry also includes a vegetable elevator.