The kitchen is the core of the catering industry, and the kitchen decoration must be very rigorous. To make the best use of the industrial kitchen equipment used in the restaurant kitchen, choosing practical ones is a great way to save money.
The basic equipment of the catering industry kitchen
1. Washing equipment of catering kitchen
The washing equipment of the catering kitchen includes hot and cold water supply systems, drainage equipment, dishwashers, vegetable washing machines, disinfection cabinets, sinks, washing dishes, storage cabinets, etc., food waste shredders and other equipment.
2. Conditioning equipment for catering kitchens
The conditioning equipment of the catering kitchen mainly includes conditioning countertops, tools and utensils for sorting, cutting vegetables, ingredients, preparation, storage racks, dining carts, spice boxes, spice boxes, spice racks, cookware racks, etc.
3. Storage equipment for catering kitchens
The storage equipment of the catering kitchen is divided into two categories: utensils storage and food storage. Utensils storage is a space for storage of tableware, cooking utensils, utensils, etc. Food storage is divided into two types: refrigeration and non-cold storage. Refrigeration is achieved through refrigeration and preservation equipment in the kitchen and cold storage. The storage utensils are completed through various base cabinets, wall cabinets, corner cabinets, and multifunctional decorative cabinets. The kitchen decoration design can be made according to the local storage equipment such as stainless steel cabinets, wooden cabinets, fireproof board cabinets, steel cabinets, integrated cabinets, integrated kitchens, integrated kitchens, cabinets and countertops.
4. Cooking equipment in catering kitchens
The cooking utensils in the catering kitchen mainly include gas stoves, rice steaming cabinets, soup stoves, clay pot stoves, steaming cabinets, induction cookers, microwave ovens, ovens, continuous frying machines, flip pans, automatic frying pans, wind roasting lines, and universal electricity Oven, wok, frying spoon, steamer, soup pot, casserole, hot pot, pan, non-stick pot, steamer, steamer, pressure cooker, etc. In order to ensure good ventilation, the kitchen is equipped with exhaust ducts and smoke exhaust equipment.
5. Lighting equipment for catering and kitchens
The lighting equipment of the catering kitchen should be reasonably arranged, and the lighting design of the entire kitchen should be bright. The lighting of the stove, sink, and operating table should not be ignored, and convenient switch devices should be installed.
Principles of buying industrial kitchen equipment
1. Purchase as needed
Choose the necessary kitchen equipment, choose the corresponding kitchen equipment for different types of catering, and know how to give priority to the less commonly used kitchen equipment, and buy according to your needs. If the quality of the dishes is high, the dishes are fine, and the passenger flow is relatively large, try to choose big brand equipment.
2. Purchase according to frequency of use
For frequent use, you must choose a big brand that is durable and durable, such as frequent use of faucets, meat and fruit cutters, bone saws, sinks, grease traps, etc. It is recommended to choose brand products with quality assurance to prevent frequent failures. . Use practical and durable lamps for lighting kitchen equipment. If the quality of the selected equipment is too poor, even if the purchase cost is low, the follow-up maintenance fee is relatively higher, which is not worth the gain.
3. Purchase according to convenience and hygiene
At present, stainless steel equipment is mostly used in restaurant kitchen equipment purchase, because stainless steel kitchen equipment is easy to clean and durable. Commonly used stainless steel materials have two models, 201 and 304. 201 stainless steel has a certain degree of corrosion resistance and relatively poor processability. It is suitable for use on equipment and components that bear heavier loads but do not require high corrosion resistance. Type 304 can withstand 800℃ high temperature, corrosion resistance, good toughness and easy processing. It is a nationally recognized food-grade stainless steel. The 201 is cheaper than the 304 model, so you must grasp the price scale to buy it.
4. Shop by space
When choosing kitchen equipment, you should choose the space of the kitchen. If the size of the equipment is too large and the power is too high, it will give people the feeling of “killing a chicken with a sledgehammer”. The selected equipment is too small and has too few functions to meet the demand and affect the operating efficiency. The mismatched furnishings further affect the use of the kitchen space and the aesthetics of the kitchen.
5. Purchase according to safety performance
In addition to fire safety, restaurant industrial kitchen equipment should meet the needs of the human body and operating habits when considering its use. Avoid too many sharp designs to protect people’s safety during use.
The kitchen in the catering industry is like a stage to become magic. The chef becomes a variety of food like a magician, and the kitchen is full of magic props “kitchenware”. Choosing kitchen equipment correctly can not only improve the efficiency of the chef’s work, but also save a lot of money for his wallet.