Which is the best choice for commercial kitchen equipment engineering manufacturers?

Which home is good to choose? Commercial kitchen equipment is very common, and there are several reasons for its engineering and design advantages There are many types of kitchen equipment and utensils in restaurants, including storage utensils, washing utensils, conditioning utensils, cooking utensils, kitchen machinery, kitchen equipment, kitchen cookware, kitchen stoves, kitchen appliances, kitchen cabinets, and other products that are essential for the entire kitchen For the specific amount required, it can be designed according to the size and scale of the kitchen So today we will take you to learn about commercial kitchens!

Commercial kitchenware

And it is necessary to check that all rows are smooth, and the locking connections of chains and switches are checked to ensure the efficiency of cleaning the daily mineral screen. It is necessary to regularly visit the top plate and maintain the cleanliness of the gas nozzle. The adjustment of the nozzle and ignition gas is required every 15 days for daily cleaning of the steam cabinet walls and partitions, as well as the mixing device. Every 15 days, check the valves and gas pipelines for steam and air. One day, to maintain internal and external cleanliness of the freezer refrigerator. Defrosting is done every seven days, and the power and temperature control devices need to be checked regularly to maintain the normal operation of the refrigerator compressor. For dishwashers, we must maintain daily external cleaning of the dishwasher. Once descaling occurs within 30 days, it is often necessary to study the use of cleaning agents and drying agents, and prevent foreign objects from blocking the refrigerator. The stainless steel processing of the stove needs to be cleaned, and the stove and stove should be cleaned daily, and the gas nozzle should be cleaned regularly The planning and design standards and requirements for commercial kitchen equipment engineering are constantly improving. It is very important to have a strong central kitchen design capability and design, whether it is internal or external. After all, for a perfect one meal restaurant process in the central area, food speed management has greatly improved the overall level of commercial kitchen equipment engineering

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Xi'an Kitchenware Company

1、 Storage utensils

Food storage: There are two types of food storage: refrigerated and non refrigerated. The kitchen is equipped with refrigeration and preservation equipment, as well as cold storage facilities, to achieve the storage of utensils and supplies such as tableware, cooking utensils, and utensils. The storage space for utensils includes various bottom cabinets, hanging cabinets, corner cabinets, functional decorative cabinets, etc

Commercial kitchenware equipment

2、 Kitchen cookware

Frying pan, frying spoon, steamer, soup pot, clay pot, hotpot, flat bottomed pan, sticky pan, steamer, steamer, pressure cooker, etc

3、 Kitchen appliances

Rice cookers, microwave ovens, water dispensers, induction cookers, disinfection cabinets, refrigerators, freezers, refrigerators, water purifiers, exhaust fans, water dispensers, kitchen appliance materials and accessories, etc

4、 Washing utensils

Including hot and cold water supply systems, drainage equipment, washbasins, washing cabinets, and other equipment for washing kitchen waste should be equipped with garbage bins or sanitation bins, disinfection cabinets, food waste crushers, and other equipment

1、 High collaboration efficiency, fast completion of equipment according to plan, and a reputable central kitchen are relatively professional. From the efficiency of the entire operational process, it can be seen that for the overall planning of the entire kitchen, the work site is generally necessary That's why it's more efficient and severe than customers Through the distribution speed, equipment service guarantee, and comprehensive construction planning timeliness; Introducing the comprehensive advanced central kitchen master plan into the corresponding training service projects enables faster and more effective integration of the advanced central kitchen master plan, effectively and orderly achieving the overall planning effect of the central kitchen; Fruit showcases the comprehensive competition in the planning and design of the central kitchen

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