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Commercial Kitchen Equipment Design Standards

Sep. 26, 2018 | 14:21:13

1. The cooking kitchen and the corresponding restaurant should be on the same floor.

In order to ensure that the cooking kitchen is produced in a timely manner and meets the quality requirements of food, aroma and taste, the cooking kitchen should be close to the restaurant corresponding to its flavor.

2. The cooking kitchen must have enough refrigeration and heating equipment

The entire room temperature of the cooking kitchen (with no air conditioning or fresh air equipment installed) is normally between 28 and 32 degrees. This temperature poses many difficulties for the storage and storage of raw materials. Therefore, the raw materials used for cooking in the kitchen should be stored in the refrigeration equipment at any time, so as to ensure the quality of the raw materials and the safety of the products. During the break-up period and at the end of the dinner, the seasonings, soups, raw materials, semi-finished products and finished products are all kept at a low temperature.

3. The effect of exhausting smoke is good.

The cooking kitchen produces a lot of soot, turbidity and vapours every day. If it is not discharged in time, it will linger in the kitchen and even flow into the restaurant, polluting the dining environment of the guests. Therefore, in the stove, steamer, steamer, oven and other equipment to produce soot and steam, must be equipped with powerful extraction and smoke extraction facilities.

4. It is convenient to transfer the ingredients and cooking ingredients.

The matching and cooking should be in the same open work space, and the distance between the ingredients and the cooking area should not be too far to reduce the burden of transmission. The dishes ordered by the guests in advance should have a certain countertop or stand after preparation, so as to be temporarily put on fire.

5. Set up the site and special equipment for killing fresh and sashimi

For the slaughter of fresh raw materials, it is necessary to design and configure a dedicated pool and workbench for easy operation to ensure that the operation is still very convenient during busy meals. The production of sashimi raw materials requires strict sanitation and low temperature environment. In addition to strict operational specifications for production and production personnel and management, the above factors should also be fully considered in design and equipment. It is very beneficial to set up a relatively independent work space, create a small environment for low temperature, sanitation and convenient storage of raw materials.

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