For hotels, restaurants, and large restaurants, this is important. The reasonable configuration of equipment not only enables close cooperation between chefs and relevant departments, but also improves work efficiency. Ensuring orderly workflow and clean premises provides a favorable environment for making delicious food. So as to provide better service to customers and continuously improve their return on investment.

On the contrary, unreasonable configuration of commercial kitchen equipment can lead to inconvenience and low efficiency for chefs, as well as hidden dangers, various cleaning and hygiene issues, and chefs' inability to quickly inspect cooking techniques and affect product quality, all of which will inevitably affect the reputation and interests of restaurants or hotels.

Commercial kitchens should be equipped reasonably based on the characteristics of the venue and the cooking styles of different factions, and strictly follow the following principles:

1、 Understand the customer's business philosophy, such as dishes, scale characteristics, investment plans, etc. The configuration of commercial kitchen equipment is mainly based on this.

Strictly follow the process zoning of raw materials and clinker, reduce cross operations, ensure kitchen safety and hygiene, shorten the transportation process as much as possible while ensuring safety, and ensure a reasonable layout.

Reasonably arrange kitchen space and work locations to ensure that chefs perform their duties and collaborate, greatly improving the speed of cooking food.

If the kitchen is renovated, unreasonable original equipment should be renovated or utilized as much as possible to comply with economic principles.

The exhaust system should be based on maintaining air circulation and quickly removing smoke to create a comfortable working environment in the kitchen.

6、 Commercial kitchen equipment and accessories should comply with fire prevention, hygiene, and environmental regulations

 

The configuration of commercial kitchen equipment ensures environmental protection, ergonomic principles, uniformity, and easy cleaning.