Commercial refrigerators, kitchen equipment exported to the North American market whether to do drop

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

Stainless steel material belongs to the alloy of iron and nickel, manganese and other metals, therefore, its maintenance should fully achieve the following aspects: >>>More

1. Installation sequence of commercial kitchen equipment. The standard device sequence is: wall, ground, base disposal device, product inspection, device hanging cabinet, device base cabinet, connection and commissioning, water supply and drainage, device supporting electrical appliances, testing, adjustment, and cleaning. >>>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