What are the kitchen equipment in commercial canteens

Many companies find preparing employee canteens very troublesome and outsource their own canteens Although the company 

has contracted out the cafeteria, some equipment in the kitchen cannot be ignored, and it is necessary to configure relevant kitchen equipment So, what equipment needs to be installed in the kitchen after the cafeteria is outsourced?

Kitchen equipment

Commercial canteen equipment

Canteen kitchen equipment - range hood

To keep the kitchen clean and prevent oil fumes and odors from entering the restaurant, a range hood should be purchased The range hood 

is installed above the main stove, and the exhaust port should be larger than the size of the main stove Noise level and suction power are

 the most basic indicators for judging the quality of a range hood. Based on this, easy cleaning and low pollution should be considered. 

To avoid polluting the external environment with oil fumes, it is recommended to choose an environmentally friendly range hood

Canteen kitchen equipment - stoves

Kitchen equipment

According to the different fuels used, stoves can be divided into fuel stoves, oil stoves, and gas stoves Coal fired stoves are cost-effective,

 but they suffer from severe pollution and have been largely phased out Fuel stoves, also known as Cantonese cuisine stoves, are named a

fter their widespread use in Cantonese restaurants. They have the advantage of powerful firepower, but they also suffer from serious polluti

on and explosive safety hazards, and are basically eliminated Gas stoves are clean, odorless, and easy to use, making them the most widely use

d stoves today In addition to the main stove, a stove specifically designed for boiling soup can also be configured

Canteen kitchen equipment - seasoning table

The seasoning table places kitchen seasonings in a centralized manner to facilitate the chef's work Therefore, the seasoning table should be placed in 

a convenient location for chefs to work, and the number of seasoning tables should be determined according to the number of chefs cooking on the stove

 For small and medium-sized restaurants, 1-2 seasoning tables are sufficient

Canteen Kitchen Equipment - Operating Console

Kitchen equipment

The kitchen needs to handle various types of food, so the requirements for the workbench are relatively high The console should be set according to the

 height of the human body, and the size of the degree can make the operator less prone to fatigue The materials used to make the control panel include 

fireproof board, stainless steel, natural marble, Boeing soft film, and artificial stone. Different materials have different characteristics, and careful consid

eration is needed before making a decision The workbench surface should be as large as possible to avoid confusion and affect work efficiency when the worklo

ad is high In addition, white tables and cold dishes should have separate workstations, which can be smaller to meet the needs of operation

Canteen kitchen equipment - washing table

The height of the washing table should be based on comfort during operation to avoid excessive fatigue caused by prolonged bending and tilting of the st

aff In addition, when purchasing kitchen equipment that matches the washing table, the height should be considered, and it is best to choose products wit

h adjustable height For some small restaurants, it may be difficult to set up a dedicated washbasin in the kitchen, so a movable washbasin can be used

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