Basic knowledge of commercial kitchenware

1. Commercial kitchen equipment mainly includes the following five categories: The first category is storage appliances, which are divided into two parts: food storage and utensils storage. Food storage is divided into refrigeration and non-cold storage, and refrigeration is passed through the refrigerator in the kitchen. The storage of utensils is to provide storage space for tableware, cooking utensils, utensils, etc. The storage utensils are completed through various base cabinets, wall cabinets, corner cabinets, multi-functional decorative cabinets, etc. The second type is Washing utensils, including the supply system of cold and hot water, drainage equipment, wash basins, washing cabinets, etc., waste generated in the kitchen operation after washing, waste bins or sanitary buckets, etc. should be installed, and modern commercial kitchens should also be equipped with disinfection cabinets. , Food waste shredders and other equipment. The third category is scheduling equipment, which mainly includes the scheduling table, cleaning, cutting vegetables, ingredients, preparations and utensils. With the advancement of technology, household kitchens use food cutting machines and juice squeezing machines. The fourth category is cooking utensils, including stoves, stoves, and cooking related things and utensils. Following the process of kitchen innovation, rice cookers. High-frequency induction cookers, microwave ovens, microwave ovens The fifth category is dining utensils, which mainly include furniture in restaurants and utensils and utensils for dining. Second, the criteria for choosing kitchenware 1. The criteria for hygiene. Commercial kitchenware must have the ability to resist pollution. In particular, it must have the function of avoiding food contamination by cockroaches, mice, ants, etc., in order to ensure the internal quality of the entire kitchen utensils. Now some cabinets on the market have adopted all the anti-cockroach strips to seal, this technology can effectively prevent food from being contaminated .2. Fire protection criteria. Kitchenware is only in areas where open flames are used. The unevenness of the material's fire and flame retardant ability determines the safety of kitchenware and even the family, especially the fireproof ability of the surface of the kitchenware. It is an important criterion for choosing kitchenware. Therefore, formal The surface materials of the kitchenware produced by kitchenware manufacturers are all made of non-combustible and flame-retardant materials. 3. Convenience guidelines. The operation in the kitchen equipment must have a reasonable process. Therefore, in the kitchenware planning, the correct The placement of each part of the process plan is very important for the convenience of future use. In addition, the height of the stove and the position of the wall cabinet directly affect the convenience of use. Therefore, it is necessary to choose the one that fits the principles of ergonomics and kitchen operation procedures. Kitchen utensils. 4. Beautiful criteria. Kitchen utensils require not only the shape and color to be pleasing to the eye, but also the durability. Therefore, it requires easy anti-pollution and good cleaning functions. This requires the surface raw materials to have good resistance to oil stains and resistance. The ability of oil fume enables the kitchenware to keep the surface clean as new for a long time.