Manufacturer Introduction: Precautions for Kitchen Equipment Installation

The installation of kitchen equipment in the market is mixed, with hotel kitchens, factory kitchens, restaurant kitchens

, cafeteria kitchens, and commercial kitchens being particularly important. The installation of kitchen equipment in Fuzhou 

requires the development of installation instructions in advance before proceeding with the operation. Next, the Fuzhou Wanxia

ng Kitchen editor will share some equipment installation instructions suitable for commercial kitchens in hotels, restaurants, canteens, and other types:

1. The installation of kitchen equipment in Fujian should beRestaurant Equipment clearly marked in advance on the engineering drawings, and the installation process should be determined according to the requirements of the operator;

2. Commercial kitchens use a large amount of water and oil, which inevitably causes oil and water to splash onto the floor, resu

lting in a particularly slippery floor that can easily cause chefs to fall during cooking. Therefore, the flooring should be non slip and e

asy to clean flooring should be selected. Ceramic kitchen floor panels are more suitable, and ceramic and other types of panels can be considered;

3. The installation time limit requirements for kitchen equipment should be determined based on the level of labor of the operator, and unrealistic installation time limits should not be set;

4. The height of kitchen stove equipment is generally 70 centimeters above the ground, which is reasonable, but it needs to be considere

d comprehensively based on the chef's height to ensure that the chef does not bend down to operate;

Fujian Kitchen Equipment Installation

5. If the selected kitchen stove equipment uses gas as the energy source, it is strictly prohibited to move the gas meter. 

At the same time, only the main pipeline is allowed to be retained in the pipeline, and concealed pipes are not allowed to be retained to

 avoid accidents. At the same time, the convenience of meter reading staff also needs to be considered;

6. When installing hot and cold water, it is required to install firmly, ensuring Restaurant Equipmentthat there are no gaps or water seepage at the connection with the water pipe.

7. Plastic circular pads should be added to the bottom drain hole of the washbasin during installation, and the connection of the drain 

pipe should ensure no water leakage or seepage. Various adhesives should not be used to connect the interface parts. Because the adhesive is not strong and can easily cause contamination;

8. When installing a stainless steel sink, ensure that the sink is connected neatly to the countertop and does not leak water. You can use detergent to test for water leakage;

9. The installation of the range hood should pay attention to the size matching between the hanging cabinet and the range hood, and achieve coordination and unity.

10. When installing kitchen stove equipment, attention should be paid to gas leakage, and it is necessary to check for gas leakage before and after installation;

11. The water heater should be installed on a sturdy and fire-resistant wall. When set on a non fire-resistant wall, insulation refractor

y materials should be lined on the back of the water heater, with a thickness of not less than 10 millimeters, and the outer shell of each side o

f the water heater should be at least 100 millimeters. The gas supply pipeline of the water heater should be connected with metal pipes (includi

ng metal hoses). The upper part of the water heater shall not have exposed wires, electrical equipment, and the horizontal clearance between t

he other sides of the water heater and the electrical equipment shall be greater than 300 millimeters. When it is not possible to do so, insulation measures should be taken.

The installation of kitchen equipment is prone to problems such as weak connections between several layers, uneven installation of kitchen uten

sils, and large gaps at the junction of pipelines. We should check the flatness of the groundRestaurant Equipment before installation, pay attention to measurement, and verify the size and position during construction.

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