The hotel's stainless steel kitchen equipment includes:
1. Stoves and stoves: Stir-fried stoves: There are usually two types of stir-fry stoves on the market, which are divided into gas stoves and electromagnetic stoves according to different energy sources. , types include: single-head frying stove, single-head and single-tail frying stove, double-head and single-tail frying stove, double-head and double-tail frying stove, five-star gas stove, simple single-head stove, and single-head large pot in the canteen kitchen stove, double-head large pot stove, one large and one small stir-fry stove. Steaming oven and steaming cabinet: divided into two types: gas and electric. The main equipment is: rice steaming truck. Generally, the rice steaming truck has a single door with four plates, six plates, eight plates, ten plates, twelve plates, and a double door with twenty-four plates. Pan, thirty-six pan, forty-eight pan. Seafood steaming cabinets are usually three-door steaming cabinets. Single-door steaming cabinets or double-door steaming cabinets can also be customized. Soup stove: There are two types: gas and electromagnetic. The main equipment includes single-head soup stove, double-head soup stove, Korean-style single-head soup stove, and Korean-style double-head soup stove. Claypot stove: The main equipment includes double-head clay pot stove, four-head clay pot stove, six-head clay pot stove, eight-head clay pot stove, and ten-head clay pot stove which are relatively rare. Claypot stoves are usually used in Chinese kitchen equipment. Gas is used as the energy source, and electric heating is mostly used for Western food equipment.
2. Cooking equipment, that is, kitchen auxiliary equipment, because they are made of stainless steel, are usually also called stainless steel cooking equipment, or in a narrow sense, stainless steel kitchen equipment refers to this type of equipment. The equipment is almost customized on demand and is called white steel products in common kitchen equipment projects. The main equipment includes: stainless steel pool (single-eye pool, double-eye pool, three-eye pool), stainless steel operating table (single-layer workbench, double-layer workbench, single-pass loading platform, double-pass loading platform), shelves (three-layer shelves , four-layer shelves, five-layer shelves (shelves are divided into two types: flat and lattice), single-layer wall-mounted racks, double-layer wall-mounted racks, three-layer wall-mounted racks, single-layer vertical racks, double-layer vertical racks, three-layer vertical racks Racks, floor-standing racks (rice and noodle racks) wall-mounted hanging cabinets, open cabinets, etc.), dirty dish tables, dish cleaning tables, stainless steel seasoning carts, stainless steel dining carts, stainless steel sewage collection trucks, chopping board racks, stove sharing tables, etc. Stainless steel kitchen equipment currently has no specific classification. In actual kitchen engineering services, stainless steel insulation tables are also used to be classified into this category. The main equipment include stainless steel insulation barrels and stainless steel rice vending tables, which are mainly used for buffets that require separate meals to be kept warm. , fast food or canteen scene, the main equipment is: three-compartment thermal insulation rice sales table, four-compartment thermal insulation rice sales table, five-compartment thermal insulation rice sales table, six-compartment, seven-compartment, eight nine-compartment, ten-compartment and twelve-compartment thermal insulation meal vending table. The specific form and size can be customized according to actual needs. Some also need to add a glass cover or punching plate, such as steaming vegetables.
3. Refrigeration equipment. As we all know, the kitchen is a place where food is produced, and refrigerators and freezers are indispensable for storing frozen and refrigerated raw materials. The more commonly used dual-temperature and dual-control four-door refrigerators, six-door refrigerators, and two-door refrigerators. In general, single-temperature refrigerators are also used where large-scale catering refrigeration and freezing need to be separated. There are two types of refrigerators, air-cooling and direct cooling, depending on the refrigeration method. Direct cooling is sufficient for ordinary kitchens. Air-cooling is generally used to store high-end ingredients because it is frost-free, has uniform air conditioning, and has a superior compressor. Of course, the cost is higher. One thing that cannot be ignored in refrigeration equipment is the countertop refrigerator, which is loved by chefs because it can both preserve freshness and freeze, and can also be used as a worktop. Because the worktop refrigerator is a horizontal design and needs to meet operational needs, its space is limited. Currently, there is only a single temperature control on the market. Ice is used in many kitchens, so there is an ice maker in the refrigeration equipment.
4. Food adding machinery. With the needs of kitchen operations and the continuous development of my country's manufacturing industry, a large number of food processing equipment are currently appearing in kitchen production and processing, such as: mixers, dough mixers, and dough presses. , proofing box, slicer, vegetable cutter, potato peeling machine, fish killing machine, bone sawing machine, chopper, stuffing mixer, bun machine, dumpling machine, meat grinder, rice washing machine, soy milk machine, press Juice machine, meatball machine, sausage filling machine, sprout machine, crayfish cleaning machine, rice processing production line, noodle processing production line, etc.
5. Cleaning and decontamination equipment is the most basic requirement for health rooms and canteens. Therefore, cleaning and decontamination equipment is indispensable in kitchen equipment. The main equipment is disinfection cabinets, tableware disinfection equipment, low-temperature disinfection cabinets, and high-temperature disinfection equipment. There are cabinets with single and double doors, as well as knife disinfection cabinets, etc. Medium-sized restaurants are required to be equipped with dishwashers. Dishwasher types include pull-out dishwashers, tunnel dishwashers, long-line dishwashers, etc.
6. Western food equipment. Due to the complicated and exquisite production process of Western food dishes, there are many types of equipment. They usually include the following equipment: fryer, griddle, oven, barbecue grill, coffee stove, thermal insulation soup pool, Hot dog machine, oven, combi steam oven, pasta stove, clay pot stove, cooking stove, sandwich soup pot, etc.
7. Smoke exhaust equipment. Kitchen production will inevitably produce a large amount of oil fume. Therefore, oil fume exhaust equipment is essential in the kitchen. Mainly include: smoke exhaust pipes, generally galvanized pipes and stainless steel, oil fume purifiers, smoke exhaust fans, silencer boxes, shock absorbers, fan control boxes, etc.