For a restaurant, the back kitchen is a very important place. A set of kitchen equipment is the premise of the restaurant's operation. The configuration of the restaurant's kitchen equipment is completely based on the use requirements. So what are the restaurant's kitchen equipment? Let's take a look with SHINELONG editor! What equipment does the hotel kitchen need? 1. Western-style kitchen equipment: tilting frying pan, warm soup pool, clay pot stove, hot plate stove, sandwich soup pot, grill stove, frying stove, flat-top stove with oven, steam oven, bottom fire grill, noodle stove, etc. Function: used for the preparation of Western food, using frying, baking, stewing, stewing, iron grilling and other cooking methods. Western food is generally light in taste and focuses on the original flavor of the materials. 2. Decoration room and Western cake room equipment: refrigerator, sink, cabinet, proofing box, electric oven, powder machine, mixer, dividing and rolling machine, puff pastry machine, cake plate car, wooden surface case, flour car, powdered sugar car, marble countertop refrigerator, chocolate melter, cream egg beater, etc. Function: Mainly used for making and decorating western cakes such as pies, pastries, tarts, biscuits, cookies, jellies, mousse, puffs, etc. 3. Equipment in the washing and disinfection room: dirty dish table, sink, leftover food table, dish cleaning table, dishwasher, water softener for dishwasher, disinfection cabinet, cupboard, exhaust hood, etc. Function: Used for washing dishes and tableware. 4. Equipment in the pastry room: oven, sink, dough mixer, mixer, dough press, flour cart, proofing box, electric baking pan, oven, steamer, rice noodle roll oven, frying oven, cake basin cart, wooden surface table, etc. Function: Used for making Chinese pastries. 5. Chinese kitchen equipment: refrigerator, blast stove, steaming rice cabinet, clay pot stove, short stove, steaming oven, double-head frying stove, etc. Function: Used for making Chinese dishes, such as China's eight major cuisines: Sichuan cuisine, Cantonese cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine. 6. Equipment in the cold dish room: refrigerator, cabinet, sink, induction faucet, microwave oven, ice maker, water filter for ice maker, etc. Function: used for the preparation of cold dishes. Vegetables, fruits and other food materials used to make cold dishes must be cleaned before entering the cold dish room. The cold dish room should be disinfected regularly. 7. Equipment in the vegetable and fruit/meat rough processing room: sink, meat grinder, slicer, etc. Function: preliminary processing of vegetables, fruits and meat. In the vegetable and fruit and meat rough processing rooms, the two functional areas should be set separately to avoid cross-vegetable and vegetable cross-processing and prevent contamination. The specific parameters and models of the kitchen equipment used in the kitchen project need to be determined according to the actual situation, such as the specific size of the kitchen, the number of people served, etc. In summary: Through the above explanation, I believe that everyone has a certain understanding of the equipment needed in the hotel kitchen. For a hotel, the back kitchen is a very important place. If you are interested in SHINELONG commercial kitchens, you can pay attention to and consult SHINELONG online customer service, and we will have professional technicians to introduce you in detail.