What Is Commercial Kitchen Equipment?

What is Commercial kitchenware? 

Commercial kitchenware typically includes cooking and heating equipment, such as stoves such as gas stoves, steam ovens, induction cookers, microwave ovens, or electric ovens. Processing: dough mixer, Mantou machine, noodle press, slicer, meat grinder, juice press, etc. Disinfection and cleaning of processing equipment: cleaning workbench, stainless steel sink, vegetable washing machine, sink or dishwasher, disinfection of cabinets. Room temperature and low-temperature storage equipment for food raw materials, utensils, and semi-finished products: flat shelves, rice and noodle cabinets, refrigerators, freezers, cold storage, etc. The commonly used kitchen equipment includes ventilation devices such as smoke exhaust hoods, ducts, cabinets, oil fume purifiers for treating exhaust and wastewater, oil separators, etc. The large-scale catering industry also includes food delivery elevators. Due to the special hygiene requirements of commercial kitchen utensils, with the progress of society, the parts of kitchen equipment that come into contact with food and raw materials have generally been made of stainless steel in the past 20 years, meeting hygiene and health requirements.

What is Kitchenware Classification?

The division of kitchen functional areas in the catering industry includes: main food warehouse, side food and dry goods warehouse, pickling room, noodle and snack room, cold dish room, vegetable initial processing room, meat and aquatic processing room, garbage room, cutting and matching room, lotus area, cooking area, steaming and cooking area, catering area, sales and delivery area, and dining area.

1. Hot Kitchen Area: Gas Frying Stove, Steaming Cabinet, Soup Stove, Pot Stove, Steaming Cabinet, Induction Cooker, Microwave, Oven;

2. Storage equipment: It is divided into food storage parts, including room temperature and low-temperature equipment such as flat shelves, rice and noodle cabinets, loading table refrigerators, freezers, cold storage, etc. The storage of utensils and supplies includes seasoning cabinets, sales workbenches, various bottom cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc;

3. Washing and disinfection equipment: supply system for hot and cold water, drainage equipment, washbasins, dishwashers, high-temperature disinfection cabinets, equipment for disposing of waste generated during kitchen operations after washing, food waste crushers, and other equipment;

4. Conditioning equipment: mainly refers to the countertop for conditioning, tools and vessels for organizing, cutting vegetables, preparing ingredients, and blending.

How to choose the suitable commercial kitchenware for your business? 

1. The main body of kitchenware consists of upper and lower cabinets and standing cabinets. The unit of price for upper and lower cabinets is calculated per meter, while the unit of price for standing cabinets is calculated by unit. There are also customized cabinets. After you choose a certain brand of kitchenware, you pay a deposit, and the designers from the store or manufacturer can come to your door to measure, design and draw according to the size of the kitchen room, and then calculate the price. Once the customer is satisfied, they can proceed with the production. Then the customer goes to the store or manufacturer to make full payment. At the agreed time, professionals will come to the site for installation.

2. The accessories of kitchenware include sinks, faucets, gas stoves, range hoods, dishwashers, trash cans, seasoning cabinets, etc. You can purchase them yourself or ask the designer to purchase them on your behalf for comprehensive consideration.

3. The selection of kitchenware should focus on factors such as quality, functionality, and color. The product should be wear-resistant, acid and alkali resistant, fireproof, antibacterial, and anti-static. The design should take into account the basic requirements of aesthetics, practicality, and convenience.