Kitchen equipment refers to the collective noun for equipment and tools placed in the kitchen or used for cooking. Kitchens are generally divided into domestic kitchens and commercial kitchens. Domestic kitchens refer to kitchens used in homes, while commercial kitchens mainly refer to kitchens in hotels, restaurants, canteens, cafes and Western restaurants.
Commercial kitchen utensils can be divided into the following categories according to their functions:
1. Ranges: Gas ranges, steam cabinets, induction ranges, microwave ovens or electric ovens.
2. Processing categories: dough mixers, steamed bun machines, dough presses, vegetable cutters, meat grinders, juice presses, etc.
3. Disinfection and cleaning treatment equipment: cleaning workbench, basinstainless steel, vegetable washer, sink or dishwasher, disinfection cabinet. Used for normal and low temperatures of food raw materials, utensils and semi-finished products.
4. Storage equipment: flat shelves, rice noodle cabinets, refrigerators, freezers, cold rooms, etc.
5. Kitchen auxiliary equipment: ventilation equipment such as extractor hoods, air ducts, wind cabinets for exhaust systems, oil vapor purifiers for waste gas and sewage treatment, grease traps, etc.
6. Large-scale catering industries also include food delivery elevators.
What equipment is needed for kitchen equipment? Which kitchen equipment company can be fully equipped
Of course, appropriate maintenance methods should be adopted according to the characteristics andequipment performance, and many kitchen equipment today are made of stainless steel, so neutral cleaning should be used Clean with liquid and keep dry. If you are not sure, you can read the product manual. Of course, cleaning of certain large-scale equipment must be carried out by traders. The after-sales service of Senge, Demax and Xingxing is very good.
What are the three specific aspects of kitchen equipment management?
Kitchen equipment can usually be found on Alibaba.
1. Kitchen equipment, stoves and pans
The essential kitchen equipment is the stove, which mainly includes large pots, small stir-fry pans, earthenware pans and low soup pans. , noodle cookers, steamers, etc. These equipments are the most commonly used and are frequently used when purchasingat, you must have reliable quality.
2. Kitchen equipment processing category
There are also kitchen equipment with relatively high utilization rates, such as processing and processing equipment, which mainly include dough mixers, small batch machines breads and dough presses. . Machines, bone saws, vegetable cutters, meat grinders, mutton slicers, blenders, etc., they are all processing experts. With these devices, the kitchen can be improved much more efficiently.
3. Cleaning and disinfection of kitchen equipment
After the meal, the dishes must be cleaned and the kitchen cleaning and disinfection equipment that we will discuss below will be used, including dishwashers, washing machines wash cups, disinfection cabinets, sinks, flower faucets and high pressure floor faucets, etc. They mainly play the role ofcleaning and disinfection, so that the dishes we use and the foods we eat can be safe and secure.
4. Kitchen Equipment Storage Category
Storage equipment, as the name suggests, is equipment for storing items in the kitchen. Items that generally need to be stored include raw and semi-finished materials. -finished products, seasonings, dry products, etc. These equipment mainly include low temperature storage equipment such as refrigerators and cold rooms, as well as normal temperature storage equipment such as rice noodle racks, flat shelves and cooking cabinets.
5. Kitchen supporting equipment
In commercial kitchens, common supporting equipment mainly includes ventilation equipment and smoke exhaust systems, extractor hoodsantes, air ducts, wind cabinets and oil vapor purifiers, grease. traps, disinfection lamps, fly lamps and ditch grates, etc., these are essential equipment in catering kitchens.
Hello!
The kitchen equipment management you are talking about is the kitchen equipment management of hotels and restaurants?
Kitchen equipment and utensils management system
1. All kitchen equipment, facilities and utensils must be operated in a civilized manner and operated and managed according to standardized standards.
2. Everyone must respect all kitchen equipment and maintenance measures.
3. All personal kitchen utensils must be properly stored, used and maintained by the individual.
4. Shared utensils in the kitchen must be returned to the specified location after use and must notbe modified without authorization. At the same time, maintenance and normal use should be strengthened.
5. All special tools in the kitchen, such as carvings, flower nozzles and other tools, should be kept and stored by dedicated staff. Records should be kept when borrowing and the quality should be counted and checked when borrowing. income.
6. When replacing old appliances with new ones in the kitchen, the relevant procedures should be carried out.
7. All cooking utensils and tableware (including spares) must not be removed without permission.
8. All cooking utensils and tableware must be handled with care to avoid human harm.
9. The user is responsible for the care and maintenance of the kitchen utensils. If equipment and tools are damaged or lost due to non-complianceect operating procedures and cooking disciplines, compensation will be paid in accordance with the prices.
10 Prepare for regular inspection and maintenance. Once equipment is damaged, it must be inspected by maintenance personnel. If it can be fixed, it will be fixed. If it cannot be repaired and needs to be replaced, it must be reported to the General Manager for review and approval. /p>
This is just a simple list. In fact, kitchen equipment management is a very broad field. Many hotel and restaurant management experts have written books specifically on kitchen equipment management. You can search Baidu here. There are many professional platforms!
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