What are the general hotel kitchen divisions and the equipment that needs to be used

Hotel kitchens typically include:

Cooking and heating equipment, such as stoves: gas stoves, steaming cabinets, induction cookers, infrared stoves, microwave ovens or electric ovens.

Processing and processing: dough mixing machine, steamed bread machine, dough sheeter, slicer, meat grinder, juice press, etc.

Disinfection and cleaning of processing utensils: washing workbenches, stainless steel basins, vegetable washers, sinks or dishwashers, disinfection cupboards.

Normal and low temperature storage equipment for food raw materials, utensils and semi-finished products: flat shelves, rice and noodle cabinets, refrigerators, freezers, cold storage, etc. Commonly used kitchen equipment includes:

Ventilation equipment such as smoke exhaust hoods, air ducts, wind hoods, fume purifiers for treating waste gas and wastewater, grease traps, etc. The large catering industry also includes food elevators.