Facing environmentally friendly catering, commercial kitchenware manufacturers can make efforts from two points

A few days ago, China Cooking Magazine interviewed 31 professionals in the catering equipment industry to predict the 2018 catering trend forecast, which has high reference value for the commercial kitchenware industry. In 2018, people will be more aware of health, hygiene, and environmental protection. , The importance of humanized management to the development of catering. Since 2016, Jinhe Kitchen has switched to low-carbon, environmentally friendly, energy-saving and intelligent steaming cabinets, steamers, frying stoves, etc., these kitchenware adopts fully automatic control and enjoys a number of patented technologies , The energy-saving effect is significant, and the energy-saving rate is about 45%. The combustion rate of gas is more sufficient than before, so that the kitchen environment has been greatly improved, the kitchen temperature has dropped by about 10 ℃, the air is healthier, and the result of improving the working environment The production efficiency of chefs is correspondingly enhanced. Practicing the concept of environmental protection in the catering industry can achieve multiple effects. It can reduce the investment capital and operation and maintenance costs of kitchenware, reduce operating costs; give chefs a safe and healthy working environment, and enhance the sense of professional dignity; Make restaurant equipment more stable and allow consumers to enjoy better food. The author said: From the point of view, the author summarizes two key points. One: energy conservation and environmental protection. Under the background of the country's vigorous promotion of energy conservation and environmental protection policies, no matter what industry We must respond, and so does the catering industry. As a supplier, our products should be low-carbon and environmentally friendly. This can save customers costs and respond to the call of the country. It can be said to kill two birds with one stone. Second: the kitchen environment. The chef is the restaurant equipment. The core, the past kitchen is stuffy, hot, poor environment, and oily smoke. The working environment of chefs is very bad. This is due to the nature of the work, but it is not impossible. On the basis of low-carbon, energy-saving and improved energy efficiency, commercial use The kitchenware industry can start from improving the working environment of chefs, and produce and develop corresponding hotel kitchen equipment, which may be a good choice.