1. Commercial kitchens
Commercial kitchens refer to kitchens similar to hotels, restaurants, factories, colleges, hospitals, and canteens/dining halls in the catering industry. This type of kitchen has a large production scale and can provide many customers with meals at the same time. It is composed of work areas or small kitchens with different functions. Each work area or small kitchen has a clear division of labor and is coordinated.
2. Commercial kitchen equipment
Commercial kitchen equipment refers to large-scale kitchen equipment suitable for catering venues such as hotels, restaurants, and schools and canteens on construction sites; its characteristics are that the product variety, specifications, power, capacity, etc. are much larger than household kitchen equipment, and the price is relatively high. It mainly focuses on the overall kitchen, and the metal material part is made of stainless steel.
3. Types of commercial kitchen equipment
Commercial kitchen equipment can generally be divided into several categories: stove equipment, smoke exhaust and ventilation equipment, mechanical equipment, and refrigeration and insulation equipment.Stove equipment refers to stoves and stoves commonly used in kitchens.Smoke exhaust and ventilation equipment refers to ventilation and smoke exhaust systems, which are commonly used in smoke hoods, water-carrying smoke hoods, oil fume purifiers, fans, etc.Mechanical equipment mainly includes some small mechanical equipment, such as slicers, mixers, dough mixers, soymilk machines, etc.Refrigeration and heat preservation equipment refers to equipment for keeping materials and food fresh or warm, such as freezers, refrigerators, heat preservation cabinets, etc.
4. Kitchen Engineering
The overall kitchen engineering is a new type of kitchen form that systematically matches kitchen utensils and kitchen appliances such as cabinets, range hoods, gas stoves, disinfection cabinets, dishwashers, refrigerators, microwave ovens, electric ovens, various drawer baskets, garbage crushers, etc.
5. Commercial kitchen design
Kitchen design refers to the reasonable layout and clever matching of cabinets, kitchen utensils and various kitchen appliances according to their shapes, sizes and usage requirements to achieve the integration of kitchen utensils.A good commercial kitchen design must be centered on the kitchen dishes, and planned and designed in combination with the on-site conditions and customer requirements. The objective laws of kitchen production must be fully respected so that chefs and related staff can work closely together to improve work efficiency and save operating costs.
6. Principles of commercial kitchen design
The principles of commercial kitchen design must be reasonable and practical, and conducive to business management. It must be bright, ventilated, dry, moisture-proof, safe, environmentally friendly and hygienic. The principles of kitchen planning are based on reasonable processes, convenient operation, improved kitchen working environment, safety and sanitation. It is also necessary to scientifically select kitchen utensils and equipment to extend the service life of the equipment and reduce energy consumption.
LVNi produces various styles of Commercial kitchen equipment . Factory direct sales. Welcome to consult.