How to choose kitchen equipment when designing commercial kitchen engineering?

Safety, the design of commercial kitchen equipment is the first and foremost safety principle, and life safety and social safety are the top priorities. In order to ensure the quality assurance of the designed products, the design of commercial kitchen equipment should consider that it conforms to the principle of human safety during use, avoid too many sharp designs, and ensure the safety of people in the process of use. >>>More

1. The principle of safety The design of commercial kitchen equipment is the first and foremost safety principle, and life safety and social safety are the top priorities. In order to ensure the quality assurance of the designed products, the design of commercial kitchen equipment should consider that it conforms to the principle of human safety during use, avoid too many sharp designs, and ensure the safety of people in the process of use. >>>More

Commercial kitchen engineering design refers to the design of kitchen area DU in the planning stage of catering projects, including the design of kitchen equipment layout, kitchen water supply and drainage, electric potential, gas point, smoke exhaust, etc. >>>More

Commercial kitchen equipment can be roughly divided into five categories: stove equipment, smoke exhaust and ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and insulation equipment. For the storage of raw materials, freezers are often used, with 4 doors and 6 doors being the most common. >>>More

1.Kitchen accessories include sinks, faucets, gas stoves, range hoods, dishwashers, trash cans, spice cabinets, etc., which can be purchased by yourself or asked the designer to buy for the overall consideration. >>>More