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What are the precautions for kitchen smoke exhaust ? 1. Consider the wind direction: It is possible to have a basic understanding of the local wind direction, see how to install the smoke exhaust location, and...

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How to purchase commercial kitchen equipments for restaurant and hotel?What should you pay attention? Whether it is a hotel, a hotel, a school or an enterprise, all commercial kitchens need kitchen equipment. The advanced and...

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What are the difficulties for restaurant/hotel commercial kitchen design? The kitchen design needs to carry out targeted design according to the operating characteristics of commercial kitchens. Therefore, when designing commercial rooms, there are always various...

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Commercial kitchen freezer maintenance tips or guide for restaurant and hotel.How to keep the freezer away from sub-health？ The summer is scorching, and it is the peak season for the sale of refrigerated and frozen...

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Development Trends of China's Hotel Industry 1.The "golden age" of China's hotel industry has arrived On the eve of 2015, the hotel industry experienced a long downturn. Before 2007, the hotel industry was in a period...

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How to design canteen for school?The design guide for institution canteen kitchen. The kitchen layout design of the school canteen needs to comply with the food processing process: storage, rough processing, non-staple food processing room,...

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How to design commercial kitchen for restaurant and hotel?What's the principles? The main categories of commercial kitchen equipment: Chinese kitchen equipment, western kitchen equipment, food machinery equipment, cooking equipment, disinfection equipment, refrigeration equipment, smoke exhaust...

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1. Pay attention to the environment of the kitchen freezer. Every time the surrounding temperature of the freezer increases by 5°C, its internal power consumption will increase by 25%. The freezer is placed in...

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Commercial dishwasher benefit | Dish washing machine advantage-Cost comparison between manual dishwashing and commercial dishwashers Tableware management is usually a key link and a weak link in catering management. Many restaurants suffer from high breakage...

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