What are the classifications of commercial stainless steel kitchenware?
Provide you with free commercial stainless steel kitchenware, commercial stainless steel kitchenware, canteen commercial stainless steel kitchenware and other related information release and information display, so stay tuned! Commercial stainless steel kitchenware can be seen in the back kitchen of a commercial banquet. The private place of the back kitchen may not allow everyone to enter under normal circumstances. The main reason is to ensure the safety of the kitchen and prevent people from bringing in unnecessary bacteria. In addition, when using commercial stainless steel kitchenware, people who do not know it will not use it, which may cause damage to the stainless steel kitchenware. Let me introduce to you what are the classifications of commercial stainless steel kitchenware? 1. The most commonly used stove equipment is natural gas or liquefied gas stoves. Among them, common products include double-head single-tail stove, double-head double-tail stove, single-head single-tail frying stove, double-head and single-head low soup stove, single door, double door and three door steaming cabinet, etc. Japanese and Korean kitchens also use teppanyaki equipment and so on. These gas equipment generally have to go through relevant tests before they can be used. With the development of electromagnetic technology, a small number of kitchens have begun to use electromagnetic cooktops. Green and environmental protection and cost-saving will be the future development trend. 2. Smoke exhaust and ventilation equipment For food hygiene and the health of kitchen personnel, a smoke exhaust system is a must-have facility for every kitchen. Common equipment includes luxury fume hoods, water fume hoods, oil fume purifiers, fans and other equipment. The installation of such equipment should be measured according to the number and area of u200bu200bthe gas equipment, and it must be greater than 20% of the area of u200bu200bthe gas equipment to ensure air the quality of. The health department also has special spot checks. 3. Conditioning equipment There are a large number of such equipment, and there are also many names. There are mainly several types: workbench shelf. Used to cut vegetables, put vegetables, rice noodles, etc. Commonly used equipments such as operation table, rice noodle rack, 3-5 layer vegetable rack, noodle table, pool, etc., are mainly made of stainless steel. 4. Mechanical equipment is mainly used here are some small mechanical equipment, the more commonly used products are slicers, blenders, kneading machines, noodle presses, soymilk machines, coffee machines, ice machines and other products. There are many types of machinery brands, and the functions are also uneven. Generally, they are equipped according to the level of the kitchen. 5. In order to store raw materials, refrigeration and heat preservation equipment often use freezers, with 4 doors and 6 doors as common. In order to maintain the temperature of food, equipment such as heat preservation stand and rice selling stand is also needed. Water heaters are also essential equipment. The classification of commercial stainless steel kitchen utensils mentioned by the editor above is still not thorough enough. Of course, these devices are not clear in a few words. This requires friends to have some offline experience and personal experience to understand this kind of goods. usefulness. We should also pay attention to personal safety when using this kind of goods to avoid unnecessary trouble!
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