What equipment do you need in the kitchen of the incense shop?

Generally, there will be a special operation process training for the franchisee, but basically the franchisee will not be trained how to fry the ingredients, and the ready-made pot base is used to use. Therefore, compared with those points that have not been franchised, the kitchen equipment of the franchise store is relatively simpler.

Because the base is purchased directly from the franchisee, and then the skewered incense is directly cooked. Therefore, the franchise store does not need to hire a professional chef to operate.

First, when building or renovating a kitchen, one-sidedly pursue neat design renderings, buy equipment to see the light weight of the sample, and the result is that the equipment board bought back is too thin and too light, the workbench will shake as soon as it is used, the stove will burn as soon as it is burned, and the refrigerator will heat up carelessly. There are also some equipment that seems to be novel and has advanced functions, but the real practical value is not high, such as many domestic hookah hoods, lifting and lowering food ladders, and so on. Often, the construction personnel withdraw, the hotel preparation personnel leave, and the chef who takes over complains bitterly, and the chef becomes a slave to the equipment.

The second is that no matter what flavor of products are sold in their own restaurants, their equipment is equipped with Cantonese stoves, and it is believed that only with such equipment can the kitchen be advanced.

It is important to know that the Cantonese stove is matched with the cooking method and finished product characteristics of Cantonese cuisine. The overall characteristics of Guangzao are that the fire is strong, easy to adjust, and easy to control, which is most suitable for Cantonese cooking with a strong fire. But now there are many restaurants that operate Huaiyang cuisine, Shanghai cuisine or Hangzhou cuisine, and it is really difficult for many chefs to choose Guangzao.

As everyone knows, Huaiyang cuisine is good at stewing, stewing, simmering, and thick oil red sauce of Shanghai-style vegetables, and pays attention to relying on work, which requires the stove to have a fire eye to cooperate with the fierce fire and so on. Without these factors taken into account, not only is the finished product difficult to authenticate in terms of flavor and texture, but the waste of fuel and chef labor is also staggering.

Regarding the kitchen equipment of Chuanchuan incense, under normal circumstances, if you make it yourself, you need to know these, but if you are doing someone else's brand, you don't need to know this, because the headquarters will guide the whole process, from store site selection to later operation, there is no need to worry about it.

Front office equipment: Tables and chairs for customers to eat in the front hall, touch screen ordering machine with cash register system on the cabinet excitement table, POS system and cash drawer, as well as transparent display cabinets for displaying products, and light boxes for displaying dishes and menus above the counter.

Among them, it is also necessary to order menus, table number plates, trays, tray paper, bottle openers, cash registers and other items for ordering, and table stands are placed on the table to introduce products and in-store services, toothpicks, chopstick holders and spice cups.

In order to reflect the professionalism of the brand and manage hygiene, the franchised brand also has a set of dishes, napkins, packaging boxes and staff clothes printed with the brand logo.

Kitchen equipment: The large equipment in the kitchen includes stainless steel consoles, because most of the lead in front of the shopping mall can not use open flames, so it also needs induction cooker Huishou, multi-functional shabu-shabu all-in-one machine, refrigerated cabinets, hot vegetable stoves and hot soup stoves for boiling ingredients, slicers, bamboo skewers, and rubber bands for skewers and fixed skewers.

Water purifiers, water heaters, and insulated buckets used to treat water.

Small utensils in the cooking process: hot pot, casserole, stainless steel soup bucket, professional noodle basket, seasoning box, oil basin, professional measuring cup, flavor cup, cutting board, machete, slice knife, skin knife, various measuring spoons, large pot spoons, squeezing pots, electronic scales, pot brushes, etc.