Complete commercial kitchen equipment system solution

Release time:

2021-06-21

The kitchen is a place specifically set up to meet people's dietary needs, used for cooking activities and producing dishes.

The kitchen is a specific place set up to meet people's dietary needs, used for cooking activities and producing dishes. Commercial kitchens are similar to those in the catering industry, such as restaurants, hotels, and cafeterias in factories, schools, government agencies, military, hospitals, enterprises, and ships. These kitchens have a large production scale and can serve many customers at the same time, composed of different functional work areas or small kitchens. Each work area or small kitchen has clear divisions of labor and works in coordination to undertake the large-scale production tasks of the aforementioned enterprises or hotels.

Classification of kitchens:

A. By the scale of the kitchen:

1. Large kitchen - about 1500 people

2. Medium kitchen - about 500 people

3. Small kitchen - about 150 people

4. Micro kitchen - about 25 people

B. By the function of the kitchen:

1. Processing kitchen - a place where raw materials are processed before heating or cooling.

2. Hot dish kitchen - a kitchen that heats and cooks raw materials.

3. Cold dish kitchen - a place for processing and preparing dishes that can be served cold or after being heated.

4. Noodle kitchen - a kitchen for processing noodles, snacks, and other staple foods.

5. Beverage kitchen - modern beverage kitchens have strict requirements, including bottled drinks, bulk (barrel) drinks, low-alcohol beverages, imported drinks, and red wine. The hygiene and epidemic prevention conditions of such kitchens are extremely high.

C. By the type of cuisine:

1. Chinese kitchen - Chinese culinary culture is a national treasure of our country. Chinese cuisine varieties are mainly operated in Chinese streets and strongman streets around the world. There are eight major cuisines and hundreds of branches, with thousands of dishes. (The eight major cuisines: Sichuan, Shandong, Su, Anhui, Fujian, Cantonese, Hunan, and Zhejiang)

2. Western kitchen - Tourists, businessmen, and cultural workers from all over the world have brought dozens of culinary cultures to China. For example, French, Italian, Russian, German, Mediterranean, and Turkish kitchens, as well as Japanese, Korean, and Vietnamese cuisines that have evolved from Chinese cuisine, along with other distinctive Indian and Pakistani kitchens. Each has its own unique processing equipment and layout.

3. Fast food kitchen - In line with the current efficient work requirements, fast food kitchens have entered our lives, where semi-finished products are heated, baked, or steamed. Fast food kitchens have great development potential. Currently, there are home kitchens and reliable breakfast options.

4. Flavor kitchen - Various flavored foods have their specific processes and equipment, so flavor kitchens have also become a classification. For example, Qishan noodle shops and hot pot restaurants are quite different. Flavor foods are a dietary wealth formed by the vast territory and multi-ethnic culinary culture of China. With the continuous exploration of flavor foods and local specialties, the proportion of flavor kitchens is increasing.

5. Buffet kitchen - The popularity of buffets is a current development trend. This new dining method has emerged beyond formal meals and snacks. This type of dining room is based on a hygienic and safe meal-sharing system. After the experience and lessons of SARS, buffets can meet the needs of various groups. Therefore, it has become a choice for more urban workers today.

D. By nature:

1. Banquet kitchen - a large kitchen mainly for preparing meetings and banquets. It has a high degree of mechanization and strong processing capacity. It has a certain capacity for storing semi-finished products and a considerable scale of preparation area. In 2000, 50 tables were already a large scale, while now there are at least three banquet halls for a thousand people in Xi'an. Some star-rated hotels are also preparing banquet halls for a thousand people. Due to changes in rural customs and increasing hygiene requirements, more collective banquets choose hotels.

2. Operating kitchen - a purely commercial kitchen with specific customer flow and relatively stable operating varieties.

3. Nutritional kitchen - Following the development of science and nutrition, people are increasingly aware of the impact of dietary habits, methods, timing, and ingredients on health. For example, the high-salt diet in Shaanxi and Gansu provinces has led to a prevalence of hypertension. The habit of using pickled vegetables in Shanxi and northern Henan can lead to a high incidence of digestive system cancers. In Chongqing, the consumption of moldy grains and pickled products has resulted in a higher birth rate of dwarf children than the national average.

4. Group meal kitchen - non-commercial kitchen for collective dining.

5. Special kitchen - kitchens set up for special needs, specific environments, and special regions.

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