Commercial kitchen stove selection tips and performance evaluation

First, look at the burner. The burner refers to the burner of the stove, which is usually made of iron or steel. It is difficult to tell the quality of the burner from the appearance. The easiest way is to ask the merchant to light it and let you see it yourself. The more blue flames, the more complete the combustion, and of course the better the performance. If you can do a test, make a pot of water at the same time. The stove that can boil first is naturally better, and the more the heat is concentrated in the middle of the pot, the better. Second: Look at the furnace. The quality of the furnace determines the heat insulation and heat dissipation effect of the stove. There are pieces of refractory bricks, and there are also whole bricks or cast iron. You can observe from the details of the workmanship. Generally, the workmanship is more delicate, and the quality is naturally better. However, you still have to use it for a while before you can have a say in this regard. The stove with better furnace technology will greatly extend its service life and greatly reduce the maintenance rate. The poor ones may need to be repaired in 3 months, and the good ones can be used for 10 years. Three: Look at the faucet. The stove with a warm pot is generally equipped with a swing faucet. The chef can use the cooking spoon in his hand to turn the switch to control the water. While it brings convenience to the chef, it also becomes the most vulnerable thing in the kitchen because of a lot of knocking. The quality of the faucet is very important. A good swing faucet costs hundreds of yuan each, which is rare in the market. A few words of experience: 1. Remember to buy a few more when buying a stove, and you can replace them yourself. 2. When buying a stove, be sure to pay attention to where the water pipe interface is and whether the faucet is convenient? 3. If the water pipe interface is behind the stove, you can ask the merchant to replace the faucet with the style of "right picture below". Four: Look at the fan and internal structure. Generally, a frying stove will have a blower, iron shell or aluminum shell, aluminum shell is better and has low noise. The blower is installed under the stove, and it is not easy to judge whether it is good or bad. When identifying, please squat down or remove the stove panel to check, and take a look at the internal structure of the stove. Five: Look at the stainless steel material. Whether a stove is good or not has little to do with the thickness of the stainless steel plate used, but there is still one thing that needs attention. That is the front edge of the stove (commonly known as the front beam). When the chef is operating, he needs to drag the pot between the stove and the front beam. If the material of the front beam is too thin, it will collapse quickly. Keywords: energy-saving frying stove, stainless steel frying stove, commercial frying stove.