Classification of kitchen equipment

The division of kitchen functional areas in the catering industry includes: 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 dining area.

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

2. Storage equipment: It is divided into food storage section, flat shelves, rice and noodle cabinets, loading tables, etc., and utensil and supRestaurant Equipmentplies storage section, seasoning cabinets, sales workbenches, various bottom cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc;

3. 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;

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

5. Food machinery: mainly including noodle makers, mixers, slicers, egg beaters, etc;

6. Refrigeration equipment: cold drink machine, ice maker, freezer, cold storage, refrigerator, etc;

7. Transportation equipment: elevators Delivery ladder, dining ladder, etc;Restaurant Equipment

Kitchen equipment can also be divided into two categories based on their purpose: household and commercial. Household kitchen equipment refers to the devices used in the household kitchen, while commercial kitchen equipment refers to hotels and restaurants

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