Guide to Shop Catering Equipment Restaurant in Shinelong

Maintaining impeccable cleanliness in commercial kitchens is critical to ensuring food safety, improving employee productivity, and maintaining the reputation of the organization. Professional-grade cleaning equipment plays a pivotal role in achieving these goals. This article will delve into the specific functions of different types of cleaning equipment in commercial kitchens, providing valuable insights for culinary professionals and enthusiasts alike.

Importance of Cleanliness in Commercial Kitchens

In the fast-paced environment of a commercial kitchen, maintaining cleanliness is not just about aesthetics—it's a critical component of food safety protocols and efficient kitchen operations. Regular cleaning reduces the risk of cross-contamination, prevents pest infestations, and ensures compliance with health regulations.

Key Cleaning Equipment and Their Roles

Commercial Dishwashers:

• Efficiency: Capable of washing large volumes of dishes, utensils, and cookware in a fraction of the time it would take manually.

• Sanitization: High-temperature wash and rinse cycles ensure the complete elimination of harmful pathogens.

• Water and Energy Efficiency: Modern dishwashers are designed to conserve water and energy without compromising on cleaning performance.

Steam Cleaners:

• Deep Cleaning: Utilize high-temperature steam to clean and sanitize surfaces quickly and effectively, eliminating grease, grime, and bacteria.

• Versatility: Suitable for a variety of surfaces including countertops, floors, ovens, and exhaust hoods.

• Chemical-Free: Provide a green cleaning solution by reducing the need for harsh chemicals.

Commercial Floor Scrubbers and Sweepers:

• Time-saving: Efficiently clean large floor areas, saving significant time and labor compared to manual mopping and sweeping.

• Thorough Cleaning: Designed to reach nooks and corners, ensuring no dirt or debris is left behind.

• Safety: Ensure floors are quickly and effectively cleaned and dried, reducing the risk of slips and falls.

Pressure Washers

Pressure Washers:

• Powerful Cleaning: High-pressure water jets are ideal for removing stubborn dirt, grease, and residues from surfaces such as kitchen walls, floors, and outdoor areas.

• Versatility: Suitable for both indoor and outdoor use, including patios, loading docks, and waste areas.

• Efficiency: Clean large areas swiftly, minimizing disruption to kitchen operations.

How to choose the right cleaning equipment according to the actual needs, the following is our collection of some practical guidance for your reference

1. Equipment budget

Start by determining a budget for cleaning equipment. While high quality equipment may be a large initial investment, it will pay for itself in the long run through efficiency and durability.

2. Cleaning Needs Analysis

Cleaning Frequency: Examine the frequency of daily, weekly, and occasional deep cleaning in order to select equipment of the appropriate size and function.

Cleaning areas: Determine the areas to be cleaned (e.g., floors, cooktops, exhaust systems, dishes), each of which may require a different type of cleaning equipment.

Dirt types: Understand the types of dirt commonly found in kitchens (grease, food residue, water spots, etc.) for which different equipment has different cleaning effects.

3. Frequency of dishwashing

High-frequency washing:

Requirements: High-frequency use means that dishwashing needs to be done several times a day.

Recommended capacity: Choose a dishwasher that can wash hundreds of dishes per hour.

Characteristics: High efficiency, short cycle times, and the ability to process large quantities of dishes quickly.

Medium frequency washing:

Needs: Medium frequency use, such as 3-5 washes per day.

Recommended capacity: Dishwashers that can wash 100-200 pieces of dishes per hour.

Characteristics: Moderate efficiency, suitable for restaurants with steady usage.

Low-frequency washing:

Requirements: If the washing frequency is low, e.g. 1-2 times per day.

Recommended capacity: Dishwashers that can wash less than 100 pieces of dishes per hour.

Characteristics: Compact and flexible, can meet the needs of small dining places.

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Kitchenware manufacturers tell you that in the face of the growing market demand for kitchenware, the scale of manufacturing of this equipment is also expanding, especially in the country and with the development of society, the domestic market for this equipment has been expanding rapidly. Compared with traditional kitchenware, China's material loss is actually very large, and the pollution situation is not very optimistic. The market for this equipment has developed rapidly in the past two years. Over the years, despite various challenges, kitchenware still needs to become one of the fastest-growing appliances in our country. Kitchenware has shown a positive effect in all directions. There is still a lot of room for social development in our country's market for this equipment. In view of the fact that the market for this equipment has gradually become an increasingly dependent thing in everyone's life, this equipment is a very suitable commodity. This is because kitchenware not only needs to cost less, but also needs to have good environmental protection, so that kitchenware has a complex application experience. In view of the social development of the national economy, the market and social development of this equipment will be better. New materials, new processes, new technologies and new products for kitchenware will continue to be displayed, with high performance and multi-functions, and new raw materials, new technologies and new developments will be actively used. The scope of use and the development of a green and perfect society and other directions of social development. With the continuous development of the kitchenware market and the continuous improvement of the quality of everyone's life, everyone has higher requirements for the equipment in use, and the application value of the equipment will gradually increase. For the current kitchenware market, the trend of social development is very complicated. For the current global equipment market, consumers and manufacturers prefer traditional consumption hobbies, so the equipment market is still guided by traditional models. Due to this consumption of quality, the equipment market still has a lot of room for social development. Keywords: school canteen kitchenware canteen stainless steel kitchen equipment school kitchen renovation project Guangzhou kitchenware factory.

1. Cooking equipment The cooking equipment in the school canteen kitchen is different from the gas stove used in ordinary homes. It is a large-scale cooking equipment made of 304 stainless steel, energy-saving burner and other accessories; the electromagnetic cooker is waterproof, anti-electrical, and has anti-air burning protection; whether it is a gas stove or an electromagnetic cooker, the fire point adjustment is free, durable, easy to clean, and suitable for use in places with a large number of people. Common equipment includes: double-head double-tail stove, large pot stove, low soup stove, clay pot stove, noodle cooker, steam cabinet, frying stove, etc. 2. Ventilation and exhaust system Because the cooking equipment produces kitchen fumes during cooking, it is necessary to install a ventilation and exhaust system, which is also clearly stipulated by the health department. Its main equipment includes: exhaust hood, fume purification equipment, fan, wind cabinet, control box, exhaust pipe, etc., and its coverage is larger than the cooking area. Regular cleaning of the exhaust pipe and replacement of the oil net are the fundamental ways to keep the ventilation and exhaust system unobstructed. 3. In order to store vegetables, fruits, bean noodles, and wash hands and disinfection, the canteen kitchen needs to be equipped with various preparation equipment. Such as: noodle counter, bean noodle rack, four-layer or five-layer storage shelves, etc. In addition, there are tableware carts, food collection carts, condiment carts, food sales counters, leftover food counters, mop pools, thawing pools and other equipment according to needs. 4. Refrigeration and insulation equipment In order to refrigerate raw materials, refrigerators are often used, with 4 doors and 6 doors being more common. If the demand is larger, a cold storage should be used. The refrigeration effect of the cold storage is the best, with a long storage time, high cost performance, inhibiting mold, and extending the shelf life; if there is refrigeration equipment, there will also be high-temperature insulation equipment. In order to maintain the temperature of food, insulation food sales counters and insulation barrels are also indispensable. 5. Cooking machinery and equipment. Here are mainly some small mechanical equipment. The more commonly used products are slicers, mixers, dough mixers, noodle presses, soymilk machines and other products. These mechanical brands are of many types, with more or less functions and different prices. Generally, they are equipped according to the grade of the canteen. 6. Washing and disinfection equipment. Whether it is a school canteen or a restaurant outside the school, disinfection equipment is indispensable. It is a barrier for us to resist germs, such as: hot and cold water supply system, drainage equipment, washing basin, dishwasher, high-temperature disinfection cabinet, etc., garbage disposal equipment generated in kitchen operations after washing, food waste crusher and other equipment. 7. Dining utensils mainly include utensils and containers for dining in the canteen. Such as: bowls, chopsticks, knives and forks, spoons, etc. Keywords: energy-saving steam cabinet_school canteen kitchen utensils_canteen stainless steel kitchen equipment_school kitchen renovation project_Guangzhou kitchenware factory.

The frying stove is an energy-saving and efficient tool. It can replace the traditional stoves to complete various cooking functions such as frying, frying, deep-frying, boiling, steaming, stewing, braising, and grilling. It is particularly suitable for occasions where fuel supply and safety conditions are limited. When frying, there should be no water in the pot as much as possible, because when there is water in the pot, it is easy to splash oil. Wait until the water is dry before adding oil. Put a little salt in the oil before putting the food, which can prevent oil splashing. What are the advantages of using Guangzhou kitchen equipment frying stove? 1. Complete functions: It can replace the traditional stoves to complete various cooking functions such as frying, frying, deep-frying, boiling, steaming, stewing, braising, and grilling. It is particularly suitable for occasions where fuel supply and safety conditions are limited. 2. Green and environmentally friendly: no combustion exhaust gas emissions, no oxygen consumption, no noise, and water saving. 3. Easy to operate: One-button operation and digital display are simple and clear, and intelligent computer control technology has automatic detection of pot body, overheating empty burning protection, and overload function protection. 4. Safe and reliable: no open flame combustion, no exhaust gas emission, no fuel leakage can avoid hidden dangers to personnel and environment, safer than traditional oil and gas stoves and expand the site use restrictions: and equipped with multiple safety protection devices to reduce the occurrence of accidents. 5. Improve the environment: no blast device can reduce heat dissipation, improve energy efficiency, reduce kitchen environment, temperature and noise (kitchen noise mainly comes from stove blast, hood fan and equipment motor). 6. Reduce supporting facilities: reduce the construction volume and investment of some air supply projects. 7. Accurate temperature control: the use of large-scale power regulation and advanced computer control technology can accurately control the cooking temperature, which is energy-saving and ensures the deliciousness of food. More importantly, it is conducive to the promotion of standardized Chinese food production.

Installation order of commercial kitchen equipment. The standard installation order is: wall and ground base treatment → installation product inspection → installation wall cabinet → installation base cabinet → connection and debugging of water supply and drainage → installation of supporting electrical appliances → test and adjustment → cleaning. 2. The installation of kitchen utensils should be carried out after the decoration and sanitation of the kitchen are all ready. 3. The installation of kitchen utensils requires professionals to measure, design and ensure the correct size of the production. The kitchen utensils and wall cabinets (there are adjustment feet under the kitchen utensils) are level. The joints between the burners and the countertops are waterproofed with silicone to prevent water leakage. 4. Safety first, check whether the kitchen hardware (hinges, handles, rails) are firmly installed and whether the hanging kitchen is firmly installed. 5. For kitchen fume problems, the height of the range hood is based on the height of the user, and the distance between the range hood and the stove should not exceed 60 cm. Installing the cabinets first and then the range hood is the most likely to cause trouble, so it is best to install it at the same time as the cabinets. 6. Acceptance of kitchen equipment installation. There are no obvious quality defects such as looseness and forward tilt. The connection between the device and the base must meet the relevant national standards. The kitchenware is firmly connected to the base wall. The reserved positions of various pipelines and inspection ports are correct, and the gap is less than 3 mm. The kitchenware is clean and pollution-free. The countertops and doors meet the design requirements. Accessories should be complete and firmly installed.