Common problem

Design specification for kitchen appliances in hotels

2019-06-28

Times

The kitchen ovens

1. Reasonably plan the size of kitchen stove surface

Dining room and restaurant decoration, for kitchen equipment needs professional catering design ability and unified kitchen layout planning ability, according to the number of dining guests to eat the kitchen area and the size of the kitchen kitchen, the kitchen kitchen kitchen arrangement ratio is 1:30. If the kitchen of dining-room is given priority to with small basin, that is a kitchen stove that can accommodate 30 seats. The most common ovens include double frying single temperature ovens, double frying double temperature ovens, single frying single temperature frying ovens, double and single eye low soup ovens, small pot ovens, single door, double door and three door steamer. The kitchen also USES teppanyaki equipment.

2. Choose a safe cooker

When choosing a kitchen stove, pay attention to the choice and quality of the stove. It is recommended to use 304 stainless steel and 316 stainless steel cookware, safe, high temperature resistance, corrosion resistance, good processing performance, high toughness. At the same time, to pay attention to the sealing performance, cooking utensils cooling, the overall design, easy to clean.

To save money, some small restaurants buy domestic gas stoves every day and work overtime, posing a safety hazard. Beijing jianggong decoration reminds you that the hotel kitchen equipment should be equipped with professional, sanitary, quality assurance equipment catering stoves, and a certain warranty period. Natural gas and facilities used must meet relevant national and industrial quality standards. It may not be dismantled or overused.

3. Choose a safe cooker