What are the criteria for choosing kitchen equipment?

1. Wok and steamer: small wok, large wok, soup support stove, flat-top stove 1, made of 304 stainless steel plate.

2. The furnace is made of δ= hot-rolled steel plate; laying high-quality refractory bricks;

3. Furnace panel, front and side wall δ=; Furnace back, front panel δ=; Other δ=. 4. The furnace skeleton is made of L40 40 angle steel;

5. Hong Kong "Sanchang" stove head, air switch, imported gas switch, tinder switch; 6. Each burner is equipped with a swinging faucet (excluding flat-top stoves); 7. Guangdong medium pressure fan.

8. The calorific value of each furnace is 180 MJ hr (50kw).

2. Steaming cabinet part: single-door steaming cabinet, double-door steaming cabinet, three-door steaming cabinet, large steaming cabinet 1, steaming cabinet body is made of 304 stainless steel plate; Columns and beams δ=, and the rest δ=

2. The water tank of the steam furnace is made of δ=4mm hot-rolled steel plate; The heating part is made of δ=5mm hot-rolled steel plate 3, and the skeleton of the furnace body is made of L40 40 angle steel;

4. Hong Kong "Sanchang" stove head, air switch, imported gas switch, tinder switch; 7. Equipped with stainless steel automatic water supply tank and steam decompression release device; 9. Guangdong medium pressure fan.

10. The heat of each stove is 180-200 MJ hr (50-55kw).

3. Claypot furnace part: claypot furnace (four, six, eight, twelve, sixteen) 1. Made of 304 stainless steel plate;

2. Furnace top δ=, furnace body δ=;

3. The furnace foot is made of 38 stainless steel pipes, equipped with adjustable stainless steel bullet feet; 4. Octagonal stove head with flower stand, "Sanchang" gas system, fire system; 5. The calorific value of each furnace is.

Fourth, the star basin part: single, double, three-star basin table, fish cutting table, sewage dish table.

1. The countertop and star basin are made of 304 stainless steel plate δ=; The basement is.

2. The foot of the table is made of 38* stainless steel round pipe, and the horizontal foot is made of 32* stainless steel round pipe; Equipped with stainless steel adjustable bullet feet;

5. Bench part: single and double-layer workbench, wood surface workbench 1, made of 304 stainless steel plate;

2. Countertop δ=shelf δ=; Basement equipment countertop δ=shelf δ=; 3. High-density fireproof veneer is laminated and pasted in the workbench. The wood surface board is made of δ=50mm neutral willow wood. 4. The table foot is made of 51* stainless steel round pipe, with adjustable stainless steel bullet foot;

Macro commercial kitchen, the use of design, I think it's okay, refer to the following.

We can make a selection criterion through the following six aspects;

First, the cost: think of the cost people only consider the purchase price, which is extremely incomplete, which caused a great trouble, the way to consider the problem should be to consider the cost, it includes the following aspects.

1) The purchase price, the price set by the factory or the store.

2) Installation cost, which is a project cost, is often estimated based on the purchase price of the equipment.

3) Freight, insurance and packaging costs. In this item, there will be a big difference between free shipping and self-pay.

4) Repair costs. This includes the length of the warranty period and whether the parts will be replaced free of charge during the warranty period.

5) Fundraising expenses. This includes interest on loans or borrowings.

6) Operating costs. This includes the cost of manpower, material resources and training when the new equipment is put into use.

2. Performance:

This is mainly to see whether the various technical indicators of the equipment are consistent with those written on the nameplate, whether they can meet the requirements of the restaurant, and at the same time to see how long the indicators can be maintained, and the performance and price should be proportional. Regarding the performance of the equipment, you can refer to it as follows: look at the state of the equipment when it is actually operating; Strive for a trial period for the equipment; Many parties understand the user experience and reputation of using this kind of equipment.

3. Safety and hygiene:

In terms of safety, kitchen equipment should consider whether the operator is safe to use and have protection devices to prevent various accidents, such as automatic power cut-off, automatic shutdown, automatic alarm and grounding wire. In terms of hygiene, the cooking machinery should be made of materials that do not undergo toxic migration, the inner wall should be made of stainless steel sheet, and it is strictly forbidden to use galvanized sheet or paint on the inner wall of the equipment.

4. Easy to use

The restaurant staff is highly mobile, and the kitchen staff is not highly educated, so try to choose equipment that is more convenient to use, which can be used and easily repaired without any specific knowledge and technology.

5. Energy saving:

Due to the country's increasing efforts to regulate emissions, energy saving has become a mainstream, and equipment with good energy-saving performance is manifested as equipment with high thermal efficiency, high energy utilization rate and low energy consumption, such as pressure frying can save half of the cooking time, and the energy saving is quite 50%.

6. Leave room for automatic control

In a modern restaurant, computer control is imperative, so when purchasing equipment in the near future, you should consider whether it is equipped with a computer control interface to avoid the trouble of equipment control in the future.

First, the principle of safety, safety is the premise of kitchen production.

The kitchen environment is relatively poor, therefore, the kitchen equipment should be waterproof, fireproof, high temperature resistant, anti-erosion equipment, its own safety factor is high, the general operation is not easy to damage, to meet the requirements of health and safety, does not constitute direct or indirect pollution to food.

Second, the principle of practicality and convenience, practicality and convenience refer to the selection of kitchen equipment to consider the actual needs of the kitchen, should be simple and can effectively play its functions, with practicality, application as the principle, consider the convenience of use and maintenance.

3. The principle of economy and reliability.

The purchase of kitchen equipment must consider economic applicability, and strive to purchase the most effective and suitable equipment with appropriate input.

Macro commercial kitchen is safe, environmentally friendly and energy-saving.