What are the criteria for choosing kitchen equipment?

1. Wok and steamer: small wok, large wok, soup support stove, flat-top stove 1, made of 304 stainless steel plate.

2. The furnace is made of δ= hot-rolled steel plate; laying high-quality refractory bricks;

3. Furnace panel, front and side wall δ=; Furnace back, front panel δ=; Other δ=. 4. The skeleton of the furnace body is made of L40 40 angle steel;

5. Hong Kong "Sanchang" stove head, air switch, imported gas switch, tinder switch; 6. Each burner is equipped with a swinging faucet (excluding flat-top stoves); 7. Guangdong medium pressure fan.

8. The calorific value of each furnace is 180 mJ hr (50kw).

2. Steaming cabinet part: single-door steaming cabinet, double-door steaming cabinet, three-door steaming cabinet, large steaming cabinet 1, steaming cabinet body is made of 304 stainless steel plate; Columns and beams δ=, and the rest δ=

2. The water tank of the steam furnace is made of δ=4mm hot-rolled steel plate; The heating part is made of δ=5mm hot-rolled steel plate 3, and the furnace skeleton is made of L40 40 angle steel;

4. Hong Kong "Sanchang" stove head, air switch, imported gas switch, tinder switch; 7. Equipped with stainless steel automatic water supply tank and steam decompression release device; 9. Guangdong medium pressure fan.

10. The heat of each furnace is 180-200 mJ hr (50-55kw).

3. Claypot furnace part: claypot furnace (four, six, eight, twelve, sixteen) 1. Made of 304 stainless steel plate;

2. Furnace top δ=, furnace body δ=;

3. The furnace foot is made of 38 stainless steel pipes, equipped with adjustable stainless steel bullet feet; 4. Octagonal stove head with flower stand, "Sanchang" gas system, fire system; 5. The calorific value of each furnace is.

Fourth, the star basin part: single, double, three-star basin table, fish cutting table, sewage dish table.

1. The countertop and star basin are made of 304 stainless steel plate δ=; The basement is.

2. The foot of the table is made of 38* stainless steel round pipe, and the horizontal foot is made of 32* stainless steel round pipe; Equipped with stainless steel adjustable bullet feet;

5. Bench part: single and double-layer workbench, wood surface workbench 1, made of 304 stainless steel plate;

2. Countertop δ=shelf δ=; Basement equipment countertop δ=shelf δ=; 3. High-density fireproof veneer is laminated and pasted in the workbench. The wood surface board is made of δ=50mm neutral willow wood. 4. The table foot is made of 51* stainless steel round pipe, with adjustable stainless steel bullet foot;

Macro commercial kitchen, the use of design, I think it's okay, refer to the following.

Pro, the principle of choosing and purchasing kitchen equipment? Answer: The principle of hygiene is for the utensils used in the kitchen, the first thing to pay attention to when purchasing is the hygiene, to see if the product has anti-fouling ability, such as anti-cockroaches, ants and other pollution functions, so as to ensure the cleanliness of the kitchen.

The principle of fire prevention The kitchen is a place where more fire is used, so the things used in it also have a certain fire prevention function, and under normal circumstances, regular manufacturers will use non-combustible or flame-retardant materials to make kitchen utensils. Principle of convenience The purchase of kitchen utensils also needs to adhere to a principle of convenience, such as the height of the stove, the location of the wall cabinet, etc., which must be designed so that it is convenient to use.

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How to choose the kitchen equipment to be easy to use as follows: a: the principle of hygiene.

Kitchen utensils must have the ability to resist pollution, especially to prevent cockroaches, mice, ants and other contaminated food, in order to ensure the intrinsic quality of the entire kitchen utensils. At present, some cabinets on the market have been installed with anti-cockroach seals, which can effectively prevent food from being contaminated. b：

The principle of fire prevention. The kitchen is the only area where open flames are used in modern homes, and the fire retardant capacity of materials determines the safety of kitchenware and even the family, especially the fire resistance of the surface of kitchenware, which is an important criterion for choosing kitchenware. Therefore, the surface materials of kitchenware produced by regular kitchenware manufacturers are all made of non-combustible and flame-retardant materials.

C: The principle of convenience. There should be a reasonable process in the kitchen, so in the design of kitchen utensils, it is very important to design the arrangement of each part according to the correct process, which is convenient for future use.

Then the height of the stove and the location of the wall cabinet directly affect the convenience of use. Therefore, it is important to choose kitchen utensils that are in line with ergonomic principles and kitchen procedures. d：

The principle of aesthetics. Kitchenware not only requires pleasing shape and color, but also has durability, so it requires easy anti-pollution and good cleaning performance, which requires the surface material to have a good ability to resist oil stains and oil smoke, so that the kitchenware can keep the surface clean and new for a long time. I hope my knowledge can help you <>

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Precautions for the purchase of kitchen equipment:

1。There are sinks, dishwashers, range hoods, and other equipment around the kitchenware, and these equipment should be purchased and placed according to a certain degree of need. When choosing kitchen equipment, it is also necessary to consider various factors such as its weight and function.

The selected products should be anti-static, good wear resistance, fire and electricity-proof. The design should also be beautiful and functional.

2。The facilities and equipment used for cooking in the kitchen are all called kitchen equipment. It generally includes some utensils for cooking and heating, processing and processing, cleaning and disinfection, and equipment for keeping food warm or storing at low temperatures.

We usually use kitchen equipment such as ventilation facilities, exhaust gas treatment facilities, etc.

3。When choosing an energy-saving stove, we must first understand its thermal efficiency, check its test report, and generally choose an energy-saving stove with a thermal efficiency of more than 70%. Then it is necessary to choose an energy-saving stove with a relatively high energy-saving rate.

4。To be taken into account is the noise problem of energy-saving stoves, and the noise of good energy-saving stoves is very low. Then there is the detection of the smoke outlet, the temperature of the smoke outlet of a good energy-saving stove is quite low, but people often dare not dare to use the general smoke outlet.

The equipment used in the kitchen of the unit should not be hastily selected

First of all, it is important to pay attention to the safety aspect, in fact, it is important to know how well the main equipment is used, such as the design that meets the habits of the chef.

Finally, we should also pay attention to the material of the equipment, the number of people who need to be supplied in the kitchen of the unit must be a lot, and the problem of healthy diet cannot be ignored.