Design principle of hotel kitchen equipment What equipment does the hotel kitchen have?

For hotel owners, everyone knows how important the kitchen is, and the equipment in the kitchen must be placed neatly. At the same time, the design of the hotel should be more reasonable, so that it can be more convenient to use. Many people don't know what the design principles of hotel kitchen equipment are. And what equipment does the hotel kitchen have? Then, the following is the relevant content we will introduce to you!

1. Design principles of hotel kitchen equipment

1. Hygiene. Hotel kitchen equipment should have the ability to resist pollution, which can prevent cockroaches and ants from polluting food and ensure the hygiene of kitchen food storage. In other words, the internal quality of hotel kitchen equipment must pass the customs. At present, the design and sealing technology of cabinets on the market all adopt cockroach-proof strip sealing, which effectively prevents food from being polluted.

2. Fire prevention. Although the hotel kitchen equipment has developed rapidly, even the appearance of nameless fire equipment has caused the kitchen revolution, but most of the equipment still uses open flames, so the fire-retardant ability of the equipment directly determines the safety of kitchen utensils and even hotels. We should pay attention to the fire-retardant ability of the kitchen utensils. Therefore, the hotel chooses kitchen equipment, and it is necessary to choose kitchen utensils produced by regular manufacturers and made of nonflammable flame retardant materials.

3, convenient. The unique service characteristics of the hotel require a reasonable process for the operation of the hotel kitchen. At the same time, the design of kitchen equipment should take into account the convenience of future use. For example, the height of the stove, the position of the hanging cabinet, etc., must conform to the ergonomic principles and kitchen operating procedures.

4, beautiful. With the increasing concern of kitchen life, products with beautiful shapes and pleasing colors have become the mainstream of the market. Moreover, due to the requirement of durability, the kitchen equipment should have the performance of pollution prevention and easy cleaning, and the product material should have the ability to resist oil stains and oil fumes, so as to ensure that the kitchen equipment can be as clean as new for a long time.

second, what equipment does the hotel kitchen have

The functional areas of the catering kitchen are divided into: staple food warehouse, non-staple food warehouse, dry goods warehouse, curing room, pastry room, snack room, cold dish room, vegetable primary processing room, meat and aquatic product processing room, garbage room, cutting and matching room, loading area, cooking area, cooking area, catering area, selling and dish delivery area.

1. Hot kitchen area: gas cooking stove, rice steamer, soup stove, clay cooker, steamer, induction cooker, microwave oven and oven;

2. storage equipment: it is divided into food storage part, flat shelf, rice noodle cabinet, lotus table, etc., and utensils and supplies storage part, seasoning cabinet, sales workbench, various bottom cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc.

3. Washing and disinfection equipment: hot and cold water supply system, drainage equipment, washing basin, dishwasher, high-temperature disinfection cabinet, etc., waste disposal equipment generated in kitchen operation after washing, food waste crusher and other equipment;

4. Conditioning equipment: mainly conditioning countertops, tools and utensils for sorting, cutting vegetables, blending and preparing;

5. Food machinery: mainly dough mixer, blender, slicer, egg beater, etc.

6. Refrigeration equipment: cold drinks machine, ice maker, freezer, cold storage, refrigerator, etc.

7. Transportation equipment: elevator, vegetable ladder, meal ladder, etc.

kitchen equipment can also be divided into two categories: household and commercial. Household kitchen equipment refers to the equipment used in the family kitchen, while commercial kitchen equipment refers to the kitchen equipment used in restaurants such as hotels, restaurants, bars and coffee shops. Because of the frequent use of commercial kitchen equipment, the corresponding volume is larger, the power is larger, the weight is heavier, and of course the price is higher.

these are the design principles of hotel kitchen equipment that xiaobian introduced to you? And what equipment does the hotel kitchen have? The entire content.