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Anonymous users2024-01-23Cleaning equipment: dirty dish table, high-pressure shower, dishwasher, Samsung sink (cleaning fragile large dishes), floor faucet (cleaning the floor), cleaning-related equipment includes air collection hood (collecting hot air from the dishwasher) and dish cleaning table (dishwasher out of the machine); There are also cupboards (for storing dishes), tables for leftovers (for collecting leftovers), and sterilizers (for dishwashing). Dishwashers actually have a partial disinfection function.
The above is the function room and equipment settings of large hotels and restaurants. Small hotels Restaurants are generally small in size, and there are fewer functional rooms in the kitchen, and generally only rough processing rooms, hot processing rooms and cold food rooms can be set up. Small hotels The types of equipment in restaurants are generally the same as those in large hotels, but there are differences in the quality, model and brand of equipment.
A bottle of toothpaste can do the trick, and the toothpaste cleaning effect is particularly strong.
1. Washing equipment for restaurant kitchen engineering.
The washing equipment in the kitchen of the restaurant includes hot and cold water supply system, drainage equipment, dishwasher, fruit and vegetable washing machine, disinfection cupboard, sink, washing tray, storage cabinet, etc., food waste grinder and other equipment. >>>More
1. Hot kitchen area: gas frying stove, steaming cabinet, soup stove, claypot stove, steaming cabinet, induction cooker, microwave oven, oven; >>>More
The central kitchen refers to the centralized procurement and processing of scattered dishes in a single store by a single restaurant franchise enterprise into a processing plant, and then the finished and semi-finished products processed in a centralized manner are distributed to each single store for heating and sale. The central kitchen adopts the operation workshop, procurement, selection, cutting, seasoning and other aspects are responsible for each link, semi-finished products and seasonings together, with a sealed and unified mode of transportation, to the branch within the specified time. The central kitchen has strict control standards from procurement to processing, and can make comprehensive provisions on the specifications and standards, quality requirements, and transportation methods of raw materials to ensure the freshness and quality of raw materials, and provide a unified standard for the production of dishes. >>>More
In the general small fast food restaurant, as long as a double-head small wok, a single-head small wok, a four-door refrigerator and a fresh-keeping workbench can cut vegetables, a single-star meat washing pool, a double-star pool vegetable pool, a fish table, a Chinese-style three-door steaming rice cabinet plus a single-head low soup stove, and a range smoke system, a total of 30,000 yuan.