Commercial Kitchen Equipment Basics

Introduction to Kitchen Equipment

Kitchen equipment is a collective term for equipment and tools that are placed in the kitchen or used for cooking. Kitchen equipment usually includes cooking and heating equipment, processing equipment, disinfection and cleaning equipment, ambient and cold storage equipment.

Usually used kitchen equipment includes: ventilation equipment, such as exhaust hoods, ducts, and cabinets for smoke extraction systems, and grease purifiers and grease traps for treating waste gas and water.

Kitchen equipment classification

Catering kitchen functional areas of the division: staple food storage room, side food storage room, dry storage room, pickling room, pastry room, snack room, cold dish room, vegetable processing room, meat, aquatic processing room, garbage room, cutting room, payroll area, cooking area, cooking area, dining area, vending area, delivery area, dining area.

1, hot cooking area: gas frying stove, steam cabinet, soup oven, pot stove, steam cabinet, induction cooker, microwave oven, toaster oven.

2, storage equipment: divided into food storage part, flat shelves, rice and noodle cabinets, loading and unloading tables, etc., utensils and supplies storage part of the seasoning cabinet, sales counter, a variety of base cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc.;.

3, washing and disinfection equipment: hot and cold water supply system, drainage equipment, washing basin, dishwasher, high-temperature disinfection cabinets, etc., after washing in the kitchen operation of waste disposal equipment, such as food waste shredder and other equipment.

4, seasoning equipment: mainly seasoning countertops, finishing, cutting, ingredients, modulation tools and utensils.

5, food machinery: mainly and pasta machine, mixer, slicer, egg beater, etc.; 6, refrigeration equipment: such as food refrigeration equipment, catering equipment, food waste grinder and other equipment.

6. Refrigeration equipment: cold drink machines, ice machines, freezers, cold storage, refrigerators, etc.; 7. Transportation equipment: elevators, lifts and other equipment.

7. Transportation equipment: lifts, conveyor ladders, dining ladders, etc.

Kitchen equipment can also be divided into two categories according to the use of domestic and commercial. Domestic kitchen equipment refers to the equipment used in the family kitchen, while commercial kitchen equipment refers to the hotel, restaurant, bar, cafe and other catering industry kitchen equipment. Commercial kitchen equipment because of the high frequency of use, so the corresponding volume is larger, more power, but also heavier, of course, the price is also higher.