What are the common types of kitchen stove equipment?

Commercial kitchen equipment can be roughly divided into five categories: stove equipment, smoke exhaust and ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and insulation equipment. At present, natural gas or liquefied gas stoves are mostly used.

Among them, the most common products are, double-head single-tail stove, double-head double-tail stove, single-head single-tail frying stove, double-head and single-head low-stock stove, single-door, double-door and three-door steaming cabinets. Japanese and Korean kitchens also use teppanyaki equipment. These gas appliances are generally subject to relevant testing before they can be used.

With the development of electromagnetic technology, a small number of kitchens have begun to use induction cookers, which will be the future development trend of green environmental protection and cost saving.

Each family's kitchen area and layout are different, and the user's body shape and living habits are also different, but some design principles are common to follow. The sink is not on the same countertop as the cooktop or is too far away. For example, in a U-shaped kitchen, the sink and the cooktop are set on the two long sides of the U-shape, or on the island worktop.

Hot pots, washed vegetables, and freshly cooked noodles must be moved between the sink and the stove frequently, so that the water in the pot drips onto the floor in between. Yes: The typical kitchen workflow is to process and then cook after washing, and it is best to design the sink and cooktop on the same process line, and the functional areas between the two are connected by a straight worktop as a worktop.

The sink or cooktop is placed in the corner of the kitchen. In some kitchens, the chimney is in the form of a wall stack, and the gas pipe is reserved near the flue, and many people take it for granted that the stove is placed close to the flue wall. In this way, the operator's elbow will often hit the wall when stir-frying, otherwise he can only stretch his arm to operate or give up using the stove eye against the wall to cook the food.

Installing a pool against a wall can also bring the same trouble. Yes: The sink or cooktop should be at least 20 to 40 cm away from the right side of the wall to allow enough space for the operator to work freely.

This free space can be connected with a countertop to create a convenient and useful working platform, and it is best to place a dishwasher or trash can under the sink, which will bring more convenience to users. Families accustomed to Chinese food place the stove on an island-shaped workbench. Island designs are increasingly being used in open kitchens.

If your kitchen is just a display that is rarely used, this layout will make you happy and <>

The worktop is of the same height. Most homes now use a uniform height of around 80 or 85 cm for all worktops, but this height is not very comfortable for every job in the kitchen. Kitchen countertops should be designed to different heights according to different work areas as much as possible, some countertops are better positioned lower, and sink cabinets should be designed to be raised to 85 100 cm.

But in smaller kitchens, too much variation in height can affect the overall aesthetics. The cooktop is located near a door or window. Some people set the stove very close to the door for the convenience of serving food.

When the door is opened and closed, the wind can easily blow out the fire, and the oil smoke can easily drift into the restaurant. And some people set the stove under the window in order to dissipate the smoke as soon as possible, which is also very dangerous. Yes:

The location of the cooktop should be close to the exterior wall, so that it is easy to install the range hood. The position in front of the window is best reserved for the cooking table, because this part of the work takes the most time, looking up at the beautiful scenery outside the window, blowing a warm breeze, so that the operator has a good mood.

1.According to the type of gas used, it is divided into: natural gas stove, artificial gas stove, liquefied petroleum gas stove, induction stove 2According to the material, it is divided into: cast iron stove, stainless steel stove, enamel stove 3According to the focal, it is divided into: monocular foci, binocular foci, and multi-ocular foci;

4.According to the ignition method, it is divided into: electric pulse ignition stove, piezoelectric ceramic ignition stove 5According to the installation method, it is divided into: desktop stove and built-in stove.

The air intake method of the built-in cooktop.

At present, there are three ways: downward air intake, upper air intake and full air intake.

When we are eating and drinking, there are generally a lot of large kitchen utensils and kitchen equipment in the restaurant, and the small appliances in our home are simply too small compared to those equipment. The corresponding requirements of the kitchen equipment of this kind of kitchen utensils and kitchen equipment should not be particularly small, otherwise it cannot be presented. Next, let's take a look at it with everyoneKitchenware and kitchen equipmentFirst, the main classification.

The division of kitchen functional areas in the catering industry: staple food warehouse, non-staple food, dry goods warehouse, pickling room, pastry, snack room, cold dish room, vegetable primary processing room, meat and aquatic products processing room, garbage room, cutting room, loading area, cooking area, cooking area, catering area, sales, food area, dining area.

1. Hot kitchen area: gas frying stove, steaming cabinet, soup stove, claypot stove, steaming cabinet, induction cooker, microwave oven, oven;

2. Storage equipment: it is divided into food storage part, flat shelves, rice noodle cabinets, load tables, etc., spice cabinets, sales workbenches, various base cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc.;

3. Washing and disinfection equipment: hot and cold water system, drainage equipment, washing basin, dishwasher, high-temperature disinfection cabinet, etc., garbage disposal equipment generated in kitchen operation after washing, food waste grinder and other equipment;

5. Food machinery: mainly dough mixers, mixers, slicers, egg breaking machines, etc.;

6. Refrigeration equipment: cold drink machine, ice machine, freezer, cold storage, refrigerator, etc.;

7.Transport Equipment: Lifts.

Serving food ladders, dining elevators, etc.; Kitchen equipment can also be divided into two categories: household and commercial according to the use. Household kitchen equipment refers to the equipment used in the home kitchen, while commercial kitchen equipment refers to the kitchen equipment used in the catering industry such as hotels, restaurants, bars, coffee shops, etc. Because of the high frequency of use, commercial kitchen equipment is correspondingly larger, more powerful, heavier, and of course, higher.

2. Maintenance and repair.

1.The cabinet cannot be rinsed with water, usually wiped with a damp towel or neutral detergent.

2.Do not use sharp objects to scratch countertops and door panels.

3.It is best not to use aggressive detergents.

4.Clean promptly to avoid accumulation of stubborn dirt.

How, after reading the above introduction to kitchenware and kitchen equipment, do you know a lot of relevant content of kitchenware and kitchen equipment. I hope you can learn more about home decoration through this article, so as to create a more perfect home environment. Thank you for reading this article and your strong support and love, if you still want to get more home improvement information, please continue to pay attention.

1. Washing equipment. Washing utensils contain a lot, mainly including hot and cold water system, drainage equipment, washing basins, washing cabinet liters, etc., after washing in the kitchen operation will produce garbage, should be set up garbage bins, modern family kitchens should also be equipped with disinfection cabinets, food waste grinders, etc.

2. Conditioning equipment. It mainly includes cutting countertops, kitchen knives, ingredients, preparation tools and utensils, etc., which can be configured according to the needs of cooking.

3. Cooking equipment. For cooking tools, such as rice cookers, high-pressure purchases, high-frequency induction cookers, microwave ovens, microwave ovens, etc., the kitchen can choose the corresponding equipment according to your own needs and the number of family members.

4. Storage equipment. Storage equipment is divided into two parts: food storage and utensils storage, and food storage is divided into refrigerated and non-refrigerated storage, and refrigeration is realized through refrigerators and refrigerators in the kitchen. The storage of utensils and supplies is to provide storage space for tableware, cooking utensils, utensils, etc., such as base cabinets, wall cabinets, corner cabinets, multi-functional decorative cabinets, etc.

Hall grandson. 5. Eating equipment. After the meal is ready, it needs a variety of containers to hold it for easy consumption, including bowls, cups, knives, forks and other utensils for eating.

Kitchen equipment refers to the equipment and tools placed in the kitchen or used for cooking.

Desktop gas stove can be divided into single eye and double eye, desktop gas stove has the advantages of simple design, complete functions, convenient placement, strong mobility, etc., and is loved by most families. However, in rural households, especially in the south, the desktop monocular stove is more popular, because it is considered that the other burner of the countertop binocular stove is purely redundant and takes up a lot of space.

Types of gas stoves.

2. Buried gas stove.

A built-in gas stove is to put the entire gas stove into a cabinet and then dig a hole in the countertop to make the cooktop and countertop a flat surface. Industry experts believe that this installation method is only for aesthetics, which is neither scientific nor safe, and it is recommended to use this installation method as little as possible. Because the cabinet space is limited, the air circulation is not strong, and the combustion oxygen of gas combustion is insufficient, it is easy to cause the fire power to be not strong and the combustion is not sufficient, which not only wastes energy but also increases the exhaust gas emissions.

Types of gas stoves.

3. Built-in gas stove.

Built-in is to make the cabinet countertop into a concave shape, which can be embedded in the gas stove, and the stove cabinet and the cabinet counter surface form a plane. Built-in gas stoves can be divided into four types: stainless steel, enamel, glass and Teflon (non-oil) from the panel material. The built-in cooktop is beautiful, space-saving, and easy to clean, making the kitchen appear more harmonious and complete, and it is more convenient to design with other kitchenware, creating a perfect kitchen environment.

Many families will choose this type of gas stove when renovating a new house.

According to the shape, it is divided into: table type and embedded, according to the dry eye can be divided into single eye type and multi-eye type, according to the air intake mode is divided into up and down air inlet and full air intake, according to the dry surface material can be divided into plexiglass and stainless steel, according to the gas source can be divided into natural gas and liquefied gas!

According to the fuel division, there are wood stoves, coal stoves, liquefied gas stoves, gas stoves, etc. In the modern society where gas pipelines have become popular, gas stoves have become mainstream with their convenient, cheap, clean and environmentally friendly characteristics.

1. The shape is: desktop stove and embedded stove; Desktop stoves are relatively low-grade, and now they are rarely used, and most owners use built-in stoves (installed with holes on the cabinet countertop).

2. According to the stove eyes: single eye, double eye, triple eye and multiple eyes; Western-style stoves have more stove eyes, Lao Zhuang thinks it is not practical, Chinese use a large pot to stir-fry, too many stove eyes but get in the way, use a two-eye stove can be.

3. According to the gas source: liquefied gas and natural gas, pipeline gas; So the cooker will also have different targets. Before buying a product, you must first understand what gas is used in the community to avoid buying the wrong product. The vents (burning points) of the stove products with different gases are different.

4. According to the ignition method, there are: piezoelectric ceramic ignition and electronic pulse ignition. Piezoelectric ceramic ignition is a new technology, and the biggest advantage is that it does not require a battery and is easy to replace.

However, the success rate of ignition is related to the ambient humidity, and it is not easy to ignite when the humidity is high. Not as fast as the ignition of an electronic pulse.