What are the standards for selecting kitchen equipment for kitchenware engineering?

Consider various costs

Considering costs and the fact that people only consider the purchase price is not comprehensive, which can lead to significant consequences. 

The way to comprehensively develop and consider social issues should be to consider costs, which include several important aspects such as purchase 

price, installation cost, shipping cost, insurance and packaging design cost, repair cost, and cost control of the operating environment.

2. Performance and price are directly proportional

It mainly depends on whether the various technical indicators of kitchen equipment are consistent with those written on the nameplate, 

whether they can meet the requirements, and how long the indicators can be maintained. Performance and price should be proportional. 

Regarding the performance of the device, you can refer to: looking at the actual operating status of the device; Probation equipment; By understanding 

the user experience from multiple sources, this device is used and passed down through word of mouth.

Fujian Commercial Kitchenware Engineering

3. Both safety and hygiene are important guarantees

The safety of kitchen equipment should consider whether the operators can use it safely and whether there are protective devices to

 prevent various accidents, such as automatic alarms and grounding wires. In terms of hygiene, cooking machinery should use

 migrated materials, and the inner walls should be made of stainless steel plates. It is strictly prohibited to use galvanized plates or paint on the inner walls of the equipment.

4. Kitchen equipment is easy to use

The transfer of restaurant staff and the education of kitchen staff are uneven, so choosing to use more convenient kitchen equipment does

 not require any specific knowledge and skills to be able to use, and maintenance is convenient.

5. Good energy-saving design effect, low energy resource consumption

Due to the increasing efforts in regulating emissions, energy conservation has become mainstream. Energy saving kitchen equipment is good, with high thermal efficiency and low energy consumption.

6. Leave room for automatic control

In modern restaurants, computer control is imperative. Therefore, when purchasing kitchen equipment, 

consideration should be given to whether students are equipped with computer system control and management interfaces to avoid difficulties in equipment cost control in the future.

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