What are the classification of the hotel kitchen equipment?

The hotel kitchen equipment 'refers to a place in the hotel kitchen or for cooking equipment, tools. Hotel kitchen set usually include cooking heating equipment, such as a stove, gas furnace, steam cabinet, induction cooker, microwave oven, infrared furnace or electric oven. Processing processed: mixer, steamed bread machine, noodle press, slicing machine, meat grinder, crushing, juice machine, etc. Disinfection and cleaning processed instruments: the workbench, stainless steel bowl, dish washing machine, under the sink and dishwasher, disinfect cupboard. Used in the food raw materials, appliances and semi-finished products of normal temperature and low temperature storage devices: flat shelf, rice flour, refrigerators, freezers, cold storage, etc. Usually use kitchen equipment including: ventilation equipment such as exhaust system of exhaust hood, duct, air tank, the lampblack purifier exhaust wastewater treatment, separation tank, etc. Large restaurants also includes pass-through elevator. Because of the specialty of hotel kitchen health requirements, along with the social progress, the past 20 years, the hotel kitchen set contact food and raw materials have generally stainless steel, meet the requirements of health and health. The division of function classification hotel kitchen area: staple food library, fusi, dry goods, library, pickled, pastries, snacks, cold dish, raw vegetables, meat, aquatic products processing, garbage rooms, match between cutting, loading area, cooking area, cooking area, catering area, sale, the pass, repast area. 1, hot kitchen area: the gas fired stove, ark of steamed rice, soup stove, freeing stoves, steam cabinet, induction cooker, microwave oven, oven; 2, storage equipment, its section is divided into food storage, including normal temperature and low temperature equipment: plate shelves, rice flour, refrigerators, freezers, cold storage, such as seasoning section implements supplies storage tank, selling the workbench, all kinds of bottom ark and condole ark, horny ark, multi-purpose ark, etc; 3, washing disinfection equipment: hot and cold water supply and drainage equipment, high temperature wash basin, dishwashers, disinfection cabinet, etc. , after washing in the kitchen garbage disposal equipment, food waste crushing machine and other equipment; 4, conditioning equipment: mainly regulate the mesa, sorting, cutting tools and utensils, ingredients and modulation. 5, daily notice before closing the security for the fire safety inspection before closing. 6, strictly abide by the hotel fire safety management procedures. The kitchen staff shall be operated in accordance with the procedures ovens and other equipment. Safety accidents such as fire in the department, disability, according to the seriousness, were expelled from oral warning, written warning, final warning, processing, in the event of a serious accident, the accident parties and relevant head heavy, the hotel reserves the right to be investigated for criminal responsibility according to law. 7, responsible for according to the hotel manage warehouse of dangerous goods safety management regulations. 8, chef for fire safety responsible person of the department, this department has responsibility for accident, shall be the responsibility of the headquarters of the fire prevention responsible. 9, if the department within one year without liability accident, the hotel will give rewards according to the actual situation. Notice of choose and buy the choose and buy of the hotel kitchen equipment principle has the following points: the principle of health hotel kitchen equipment should has the ability to resist pollution, in particular to prevent cockroaches, rats, ants, etc. The function of the contaminated food, to ensure that the immanent quality of whole kitchen equipment. Fireproof principle of hotel kitchen equipment surface should have fire prevention ability, formal kitchen equipment manufacturer production of kitchen equipment all use non-combustible surface materials, flame retardant materials. Convenient principle of the operation of the kitchen should have a reasonable process, on the design of the kitchen equipment, according to the correct process to design the arrangement of each part, it is very important to be convenient for future use. And the position of the height of the hearth, condole ark, etc. , are directly affect the use of convenience, should choose to accord with human body engineering principle and engineering operating procedures of the hotel kitchen equipment. The principle of beautiful kitchen equipment not only requires modelling, colour, and pleasing to the eye and to have persistence, therefore requires more easily pollution prevention, good cleaning performance.