How are commercial kitchen equipment classified now

　　Wolf war kitchen kitchen equipment can be divided into five categories: kitchen equipment, exhaust ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and insulation equipment.

Stove equipment: currently, more natural gas or liquefied gas furnaces are used. Among them, the most common products are double-head single-tail stoves, double-head and double-tail stoves, single-head single-tail stoves, double-head and single-head low-burning stoves, single-door, double-door and three-door cooking POTS. Japanese and Korean kitchens also use teppanyaki equipment. These gas appliances are usually tested before use, and with the development of electromagnetic technology, a small number of kitchens are now available. The use of green and cost-effective induction cookers will be the trend of the future.

Smoke exhaust ventilation: for the sake of food hygiene and the health of kitchen staff, smoke exhaust system is an essential equipment in every kitchen. Common equipment includes luxury range hood, hookup, lampblack purifier, fan and other equipment. The installation of such equipment shall be based on the number and area of gas equipment and shall be greater than 20% of the area of gas equipment to ensure air circulation. Quality and health departments also conduct special spot checks.

Conditioning equipment: this type of equipment is numerous and has many names. There are several main types: workbench shelves. Used for cutting vegetables, putting vegetables, rice noodles and so on. Commonly used are operating table, rice noodle rack, 3-5 layers of dish rack, table, sink and other equipment, mainly stainless steel products.

Mechanical equipment: some small mechanical equipment is mainly used here. Popular products are slicer, mixer, dough mixer, press, soybean milk machine, coffee maker, ice maker, etc. There is a wide variety of these machinery brands. The functions are often different, often depending on the level of the kitchen.

Refrigeration and insulation equipment: in order to store raw materials, it is usually necessary to use refrigerators, the most common are 4 and 6 doors. In order to keep food warm, equipment such as an insulated stand and a rice stand must be provided. Water heaters are also essential equipment.