How to choose kitchen utensils for restaurant kitchen equipment

Due to the special hygiene requirements of hotel kitchen equipment, with the progress of society, in the past 20 years, the parts of hotel kitchens that come into contact with food and raw materials have been generally stainless steel, meeting hygiene and health requirements.

The functional areas of the hotel kitchen are divided into: main food warehouse, side food and dry goods warehouse, pickling room, noodle and snack room, cold dish room, vegetable initial processing room, meat and aquatic processing room, garbage room, cutting and matching room, lotus area, cooking area, steaming and cooking area, catering area, sales and delivery area, and serving area.

Hot Kitchen Area: Gas Frying Stove, Steaming Cabinet, Soup Stove, Pot Stove, Steaming Cabinet, Induction Cooker, Microwave, Oven

Storage equipment: It is divided into food storage parts, including room temperature and low-temperature equipment such as flat shelves, rice and noodle cabinets, loading table refrigerators, freezers, cold storage, etc. The storage of utensils and supplies includes seasoning cabinets, sales workbenches, various bottom cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc;

Washing and disinfection equipment: supply system for hot and cold water, drainage equipment, washbasins, dishwashers, high-temperature disinfection cabinets, equipment for disposing of waste generated during kitchen operations after washing, food waste crushers, and other equipment;

Conditioning equipment: mainly refers to the countertop for conditioning, tools and vessels for organizing, cutting vegetables, preparing ingredients, and blending.