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Anonymous users2024-01-24There should be a frying stove, a seasoning car, a fresh-keeping workbench, a workbench, a sliding door cabinet, a freezer, a pool, a claypot stove, a rice steamer, a potato peeling machine, a vegetable cutting machine, a vegetable brake machine, a meat grinder, a shelf, a noodle table, an electric baking pan, a dough sheeter, a dough mixer, a disinfection cabinet, a high-body storage cabinet, a roast duck oven, and that's pretty much it.
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Anonymous users2024-01-23That's a lot, I can't say enough at once, at least millions of things. Find a kitchen equipment manufacturer, design the drawings, place the equipment, and the list will come out.
1. Stove equipment.
The stir-fry oven is one of the most basic in the hotel kitchen equipment, we can see a lot of small stir-fried recipes in the hotel's menu, if you want to make delicious dishes, you must not lack the stove commonly used by our chefs, which can generally be divided into large and small fire stir-fry ovens, large stir-fry ovens are mainly for dishes that need to be processed by strong fire, and small stir-fry dishes can be processed through small stir-fry ovens. >>>More
It mainly depends on the size of the five-star hotel you are referring to, and it is best to use the first-class qualification.
That's definitely yes, we also make kitchen equipment, especially wearing parts, which we have to bear by ourselves.
As a unique design technology, kitchen design integrates operations research, catering management, equipment technology, power supply and lighting, water supply, smoke exhaust and ventilation, air conditioning, energy saving, environmental protection, health and epidemic prevention, safety and other disciplines and technologies. Within the limited structural space of the kitchen, the design is carried out according to the workflow of various kitchens in the catering industry. You can log on to the Toho Imperial Kitchen website to view the case studies of five-star hotel kitchen projects.
Hello, the hotel star is mainly determined according to many factors such as the region, the scale of the hotel, the entertainment facilities, the business project, the decoration method, the hardware configuration, the number of rooms, the grade of the room, the catering project, the number of seats and many other factors. The number of stoves in the kitchen is determined according to the actual situation of the hotel, and it can be said that there is no decisive causal relationship between the two. But I can tell you about the hotel where I used to work, which was quasi-five-star. >>>More