Basic knowledge of commercial kitchen equipment

Kitchen Equipment Introduction

Kitchen equipment is a general term for the equipment and tools placed in a kitchen or used for cooking. Kitchen equipment usually includes cooking and heating equipment, processing equipment, disinfection and cleaning equipment, and room temperature and low-temperature storage equipment.

Commonly used kitchen equipment includes: ventilation equipment, such as exhaust hoods, ducts, and ventilation cabinets of exhaust systems; oil fume purifiers and grease interceptors that handle waste gas and wastewater.

Kitchen Equipment Classification

Division of functional areas in a restaurant kitchen: staple food storage room, non-staple food storage room, dry goods storage room, pickling room, noodle room, dessert room, cold dish room, vegetable processing room, meat and seafood processing room, garbage room, cutting room, salary distribution area, cooking area, cooking area, dining area, sales area, delivery area, dining area.

1. Hot kitchen area: gas stir-fry stove, steamer, soup stove, stove, steamer, induction cooker, microwave oven, toaster.

2. Storage equipment: divided into food storage section, flat shelves, rice and flour cabinets, loading and unloading platforms, etc.; utensil and supplies storage section includes seasoning cabinets, sales counters, various base cabinets, wall cabinets, corner cabinets, multi-functional decorative cabinets, etc.;

3. Washing and disinfection equipment: hot and cold water supply system, drainage equipment, washing basins, dishwashers, high-temperature disinfection cabinets, etc.; garbage disposal equipment operated in the kitchen after washing, such as food waste disposers.

4. Seasoning equipment: mainly includes seasoning countertops, sorting, cutting vegetables, preparing ingredients, and tools and utensils for seasoning.

5. Food machinery: mainly includes kneading machines, mixers, slicers, egg beaters, etc.; 6. Refrigeration equipment: such as food refrigeration equipment, catering equipment, food waste disposers.

6. Refrigeration equipment: beverage dispensers, ice makers, freezers, cold storage, refrigerators, etc.; 7. Transportation equipment: elevators, lifts, etc.

7. Transportation equipment: lifts, conveyor belts, food lifts, etc.

Kitchen equipment can also be divided into two major categories: household and commercial. Household kitchen equipment refers to equipment used in home kitchens, while commercial kitchen equipment refers to kitchen equipment in the catering industry such as hotels, restaurants, bars, and cafes. Commercial kitchen equipment has a higher frequency of use, so it is generally larger, more powerful, heavier, and more expensive.