Commercial kitchen equipment maintenance procurement specification

Due to the improvement of people's living standards, the requirements for the quality of life are getting higher and higher, and people have more and more opportunities to eat out, and the relative requirements for restaurant kitchen equipment are also strict. Today, Shengdu Kitchen Equipment tells you what the maintenance standards for commercial kitchen equipment are?

1. Conditioning equipment: tablecloth for general cooking. It is used for conditioners and sauce for cutting vegetables.

2. Cooking equipment: mainly includes cooking utensils, stoves and cooking utensils, and should be equipped with tools and boxes. Storage cabinets, hanging cabinets, etc. that do not require refrigeration equipment.

3. Washing equipment: scrubbers, including hot and cold water supply, sewage treatment equipment, washing tank equipment, washing tank equipment, etc. The garbage generated by ordinary kitchens should be placed in special sanitary buckets. Some hotels also have special equipment, such as disinfection cabinets and garbage shredders.

Main principles for purchasing commercial kitchen equipment:

1. Make a fire in the kitchen. The cause of hotel food fires is due to improper kitchen fire prevention measures. There are many people walking around in the hotel to minimize the danger. Anything made in the kitchen with non-flammable or flame retardant materials. Combustibles should be kept alone.

2. Convenient and simple. The hotel's kitchen has many people walking, so the layout design should be arranged according to the general cooking procedure, which is convenient for practical use. The height and position of the stove will affect the use of the stove, so choose the stove and kitchen equipment according to the needs of the project.

3. Appearance. The kitchen environment will affect the working mood of employees and even the quality of food. Many hotels have kitchens. Therefore, choosing kitchen equipment can pursue beauty and color.

4. Maintain environmental hygiene. All equipment in the hotel must be able to prevent contamination or not easily contaminated. It is best not to have cockroaches, mice, and ants in the corners to avoid contaminating food.