A Comprehensive Guide to the Use and Maintenance of Commercial Kitchen Equipment

With the development of the times, the catering industry has now transformed from the original small kitchen to a large commercial kitchen, and various kitchen equipment is emerging in an endless stream. From the original stove to the commercial kitchen that needs a complete set of kitchen equipment to operate, the use of large-scale kitchen equipment will inevitably mean that the kitchen equipment is becoming more and more standardized. So what precautions should be taken for commercial kitchen equipment? Let's take a look at it today. 1. Commercial kitchen space All kitchens need a certain space, whether it is home or commercial. For commercial use, there should be a slightly larger space because there are many people and many items, and the small space will appear very chaotic. 2. Commercial kitchen goals Determine the goal. Commercial kitchens generally make food for customers, and their purpose is to make money. Only after we have clarified this goal can we be more reasonable in the design of the entire commercial kitchen project. It will not cause waste in decoration. 3. The direction of commercial kitchens is different from the Western catering culture, so there will be a certain gap in the kitchen, so when designing commercial kitchen projects, we must consider the development direction. 4. Commercial kitchen location The location of the kitchen should be well selected. It is generally recommended to be on the back of the entire building or in the basement. If it is a basement, ventilation measures should be taken. 5. Reasonable kitchen design When designing a commercial kitchen, efficiency must be taken into consideration. Therefore, there should be a certain order between each area, which can greatly improve the efficiency of food preparation. 6. Commercial kitchen tableware Kitchen tableware is indispensable in all kitchens. Generally, commercial kitchen tableware should be practical as much as possible. Unless it is needed to create a special kitchen, it is generally easy to clean, has a long life, and is safe, energy-saving and efficient. 7. Commercial kitchen emissions When making food, it is inevitable to produce fumes and sewage, and the emission of fumes and sewage must be reasonably designed. If there are problems every other day, the business will also be affected.