Traditional Culture Encyclopedia - Traditional festivals - What are the kitchen divisions and equipment needed in general hotels?
What are the kitchen divisions and equipment needed in general hotels?
Cooking heating equipment, such as stove: gas stove, steamer, induction cooker, infrared stove, microwave oven or electric oven.
Processing categories: dough mixer, steamed bread machine, dough press, slicer, meat grinder, juicer, etc.
Disinfection and cleaning processing equipment: cleaning workbench, stainless steel basin, vegetable washer, dish sink or dishwasher, disinfection cupboard.
Normal temperature and low temperature storage equipment for food raw materials, utensils and semi-finished products: flat shelf, rice noodle cabinet, refrigerator, freezer, cold storage, etc. Commonly used kitchen supporting equipment includes: fume hood, air duct, air cabinet, fume purifier for treating waste gas and wastewater, grease trap and other ventilation equipment. The large-scale catering industry also includes a vegetable elevator.
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