How much do you know about commercial kitchenware?

Commercial kitchenware mainly refers to the kitchens of hotels, restaurants, canteens, coffee shops, and Western restaurants. Due to functional differences between the two, the types and categories of kitchen equipment used also vary greatly. Therefore, kitchen equipment is divided into household kitchen equipment and commercial kitchen equipment.

1. Stove category: gas stove, steam cabinet, induction cooker, microwave oven, or electric oven.

2. Processing category: dough mixer, steamed bun machine, dough roller, vegetable cutter, meat grinder, juice press, etc.

3. Disinfection and cleaning processing utensils: cleaning workbench, stainless steel basin table, vegetable washer, dishwashing sink or dishwasher, disinfecting cabinet. Used for food ingredients, utensils, and semi-finished products at normal and low temperatures,

4. Storage equipment: flat shelves, rice and flour cabinets, refrigerators, freezers, cold storage, etc.

5. Kitchen supporting equipment: ventilation equipment such as exhaust hoods for smoke exhaust systems, air ducts, air cabinets, oil fume purifiers for treating waste gas and wastewater, grease traps, etc.

6. Large-scale catering also includes dumbwaiters. Additionally, commercial kitchenware is configured with different functional equipment according to the division of kitchen functional areas. Therefore, the commercial kitchenware used within each different functional area is also very different. Based on our many years of experience, we believe the catering kitchen functional areas can be divided into: staple food storage, side food, dry goods storage, pickling room, pastry, snack room, cold dish room, vegetable preliminary processing room, meat and aquatic product processing room, garbage room, cutting and preparation room, plating area, cooking area, steaming and boiling area, meal preparation

area, sales area, dish delivery area, dining area.

1. Hot kitchen area: gas wok stove, rice steaming cabinet, soup stove, clay pot stove, steam cabinet, induction cooker, microwave oven, oven;

2. Storage equipment: divided into food storage section, flat shelves, rice and flour cabinets, plating tables, etc., and utensil storage section including seasoning cabinets, sales workbenches, various base cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc.;

3. Washing and disinfection equipment: hot and cold water supply systems, drainage equipment, washing basins, dishwashers, high-temperature disinfecting cabinets, garbage disposal equipment generated during kitchen operations after washing, food waste disposers, and other equipment;

4. Preparation equipment: mainly preparation countertops, tools and utensils for organizing, cutting vegetables, seasoning, and mixing.

5. Food machinery: mainly dough mixers, blenders, slicers, egg beaters, etc.

6. Refrigeration equipment: cold drink machines, ice makers, freezers, cold storage, refrigerators, etc.