Main classification of kitchen equipment

The division of the kitchen function area of the catering industry: main food warehouse, non-staple food, dry goods warehouse, pickling room, pastry, snack room, cold dish, vegetable processing room, meat, aquatic processing room, garbage room, cutting room, loading District, cooking area, cooking area, catering area, sale, pass-through area, dining area.

1. Hot kitchen area: gas-fired stove, steamed rice cabinet, soup stove, pottery stove, steamer, induction cooker, microwave oven, oven;

2, storage equipment: it is divided into food storage part, flat shelf, rice noodle cabinet, hitting table, etc., utensils storage part of the spice cabinet, sales workbench, various base cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc.;

3, washing and disinfecting equipment: hot and cold water supply system, drainage equipment, washing basins, dishwashers, high temperature disinfection cabinets, etc., garbage disposal equipment generated in the kitchen after washing, food waste shredders and other equipment;

4, conditioning equipment: mainly conditioning the countertops, finishing, cutting vegetables, ingredients, modulation tools and utensils;

5, food machinery: mainly dough mixer, blender, slicer, eggbeater, etc.;

6, refrigeration equipment: cold drinks machine, ice machine, freezer, cold storage, refrigerator, etc.;

7. Transportation equipment: lifts, vegetable ladders, dining ladders, etc.;

Kitchen equipment can also be divided into household and commercial types according to the purpose. Home kitchen equipment refers to equipment used in the home kitchen, while commercial kitchen equipment refers to kitchen equipment used in restaurants, restaurants, bars, coffee shops, etc. Because of the high frequency of use, commercial kitchen equipment has a relatively large volume, a large power, and a heavy weight. Of course, the price is also high.