Detailed explanation of the six principles of stainless steel kitchenware design

When we usually design stainless steel kitchenware, there are actually many aspects that need to be paid attention to. Here we have also sorted out the content in this regard for you. If you are interested, you can take a look. I hope this article will be helpful to you! 1. The principle of beauty and elegance - commercial kitchen equipment not only requires a pleasant appearance design and color, but also needs to be sustainable, so it is required to have easy pollution management and good cleaning characteristics. 2. The principle of environmental hygiene - commercial kitchen equipment must have the ability to resist environmental pollution, especially to prevent rats, small ants, bedbugs and other environmental pollution food, in order to ensure the overall quality of kitchen equipment. 3. The principle of fire safety - the appearance of commercial kitchen equipment should have fire safety working ability, and the entire surface layer of kitchen equipment produced by reliable kitchen equipment manufacturers should be made of flame-retardant and flame-retardant raw materials. 4. The principle of personalization - the actual operation in the restaurant kitchen must have an effective procedure. In the design plan of kitchen equipment, it is very important to design and plan the arrangement of each position according to the appropriate procedure for convenient use. In addition, the height and width of the kitchen stove and the location of the wall cabinets directly affect the convenience of use. It is necessary to choose hotel and restaurant kitchen equipment that is based on the basic principles of ergonomic engineering and the operation process of the restaurant kitchen. 5. The principle of safety - the design plan of commercial kitchen equipment is mainly based on the principle of safety, and life safety and social safety are the top priority. To ensure the quality of product design, commercial kitchen equipment should take into account the ergonomic safety principle during its use in the design plan, avoid too few sharp design plans, and ensure the safety of staff during the use process. 6. The principle of green environmental protection - the fuel of commercial kitchen equipment was originally coal, but now it is generally gasoline and diesel, and steam, which is more environmentally friendly. In addition, the products of kitchen equipment itself, such as energy-saving stoves produced by professional hotel and restaurant kitchen equipment manufacturers, can mostly achieve environmental protection and energy saving of more than 30%-60%. These are the six principles for stainless steel kitchenware design that I would like to introduce to you. You must pay attention to them when designing. I hope it will be helpful to you! Keywords: canteen kitchenware, Guangzhou kitchen renovation project, Guangzhou stainless steel kitchenware factory, kitchen fume purification system, tin ventilation project.