Detailed explanation of the classification, functions and application scenarios of kitchen equipment

1. There should not be too many kitchen partitions. The closed space has low work efficiency. When designing the kitchen, many chefs expand the area and space without restraint when they hear the boss mention that the kitchen should be advanced and tidy and the chef's working environment should be improved. Not only that, they also divide the huge kitchen into infinite partitions, and each operation room is closed to each other, invisible and unresponsive. This not only increases the distance for the chef to carry goods, but also makes it inconvenient to take care of each other and improve work efficiency, and it is more likely to cause safety hazards. 2. The floor design and material selection should be non-slip and water-absorbent. In order to save costs, some chefs use ordinary tiles when designing the kitchen floor. As a result, they are neither non-slip nor water-absorbent, which seriously affects work efficiency. The floor design and material selection of the kitchen cannot be blindly followed, but must be carefully decided. Before choosing novel and practical non-slip floor tiles, using red steel bricks is still an effective measure. 3. The design of the sink should meet the convenience of the chef's water use, and the drainage ditch should not be too shallow. Many kitchens design sinks or sinks, but because they are too few or too small, the chef has to run a long way to find the sink, so it is difficult to take care of cleaning when they are busy, so that the kitchen hygiene is difficult to meet the standards. The kitchen open ditch is an important channel for kitchen sewage discharge, but some kitchen open ditches are too shallow, too rough, or have no height difference, or no organic connection, making the kitchen or water connected to the ground, or smelly, and difficult to be dry and clean. Therefore, when designing the kitchen, we must fully consider the various needs of raw materials for thawing and washing, and the chef's use of clean water and cleaning water. Try to use single-trough or double-trough sinks in appropriate locations to ensure the cleanliness and hygiene of the food production environment. 4. Determine the size of the kitchen area according to the number of seats provided by the stove. Usually, one stove can provide 40-50 seats, but with the improvement of efficiency, many restaurants have achieved a stove that can provide 50-80 seats. The more seats a stove can provide, the more kitchen area can be saved and the cost can be reduced accordingly. If the kitchen area is reasonably allocated and the facilities are properly equipped, the investment cost can be saved. If the area is too large, the number of facilities and equipment is large, the power is large or exceeds the production needs of the kitchen, and the one-sided pursuit of advanced equipment and complete functions will produce the phenomenon of "big horse pulling a small cart", which will increase investment. If the kitchen area is too small, the facilities are insufficient or the power is insufficient, not only will additional investment be required to meet production needs during production and use, but it will also affect normal production and output. 5. Equipment placement should focus on quality rather than appearance. When building or renovating a kitchen, many people pursue visual effects or facilitate peer visits, one-sidedly pursue design effects or buy equipment only for appearance. As a result, the equipment they bought is too thin and too light, the workbench shakes when used, the stove swells when burned, and the refrigerator heats up accidentally. There are also some equipment that seem novel and advanced in function, but the real practical value is not high, such as many domestically produced water transport hoods, lifting food delivery ladders, etc., which are often withdrawn by construction personnel and hotel preparation personnel, and the chefs who take over become equipment repairmen.