How to choose commercial kitchen equipment

In the manufacturing industry, the industry of commercial kitchen equipment is low-end. It can be said that there is almost no technical content, the threshold of employment is low, the quality of employees is uneven, and the whole industry is mixed. This situation will inevitably lead to a mixed quality of products in this industry. There are many types of commercial kitchen equipment, and the performance and function specifications are different, and the coordination and matching are emphasized. In addition, different commercial kitchens have corresponding requirements for equipment due to different kitchen patterns, dishes, and different production methods. As a demand side, how to choose the right kitchen equipment? And listen to Xiaobian one by one.

The configuration of commercial kitchen equipment is a systematic project, not a simple piece of equipment. We have met such a customer. He bought a whole set of equipment according to his own ideas and let us install it. When I arrived at the scene, I found too many problems. For example, the pool sink was too deep, and the oil-water separator had no place to put it. There is no coordination with the decoration company, which leads to the intersection of the exhaust pipe and the air-conditioning pipe; the stainless steel products are not the same manufacturer, and the shape of the equipment is not uniform, which affects the visual effect. What is more serious is that the total capacitance of the device far exceeds the actual capacitance; the channel is not reserved enough, which leads to the crowded kitchen and saves space on the surface, which actually reduces the work efficiency and virtually increases the use cost. If the kitchen does not meet the requirements of hygiene, environmental protection, and fire protection, there will be risks of rectification, fines, and even closure. In order to avoid the above problems, it is best to ask the professional kitchen equipment company to design in advance. The professional kitchen equipment company will follow the kitchen pattern, the kitchen production needs, the dishes, the number of people, etc. according to the factors of hygiene, environmental protection, safety, fire protection, use. Convenient requirements show equipment layout, hydropower map, trench map, wall map. With these drawings, the construction company and the kitchen equipment company equipment installation will be much more convenient, so that a standard kitchen has a basis.
The choice of commercial kitchen equipment follows the "appropriate is the best principle", do not have to pursue high, nor do not blindly pursue low prices, but choose according to actual needs. For example, refrigerators, commercial refrigerators are straight cold and air-cooled. Air-cooled refrigerators are frost-free and evenly cooled, but the cost is high. The general canteen or restaurant kitchen can be directly cold. If it is a high-end production site or needs to be refrigerated. An air-cooled refrigerator is recommended for kitchens with premium ingredients. For example, the power of the exhaust fan is not as large as possible, but according to the amount of exhaust air, the length of the air duct, the number of elbows is judged, the power is too small, the smoke exhaustion effect is not reached, and if it is too large, it may affect the air conditioner. The effect is that the kitchen is too cold and affects the chef's work. Equipment that meets the actual production needs of the kitchen is the best.
Most commercial kitchen equipment purchasers don't know much about the performance, quality, and price of the equipment. Most buyers use horizontal comparison to determine whether the price is right. This is certainly a good method. The problem is that the price is absolutely It is not only low-cost, most of the commercial kitchen equipment is made of stainless steel sheet. There are thousands of models of stainless steel sheet according to the proportion of metal content. The price is of course different. The most used one is 201 or 304,304. The nickel content is between 8-12, the anti-corrosion and anti-rust performance is superior, the market welcomes a higher degree, 201 contains 1-2 nickel, and the anti-corrosion and anti-rust performance is slightly worse. The price difference between the two is about 35%. The equipment made by the Model 304 will not rust for ten years and eight years, and the 201 plate will be rust-proof for a long time, but it will not affect the normal use. There are still a lot of cheap ones on the market. If you want to buy this kind of cheap price, you should pay more attention to it. The good quality commercial kitchen equipment is made according to the service life of 8-10 years. The low price is very likely because The falsification of the sheet metal, the service life can not reach such a long period of time, such as the rice cooker, the two thousand pieces of 12 discs, this rice cooker can be used normally for 2 years is not bad. The second is to look at the production process, whether the surface is smooth, flat, whether the solder joint is polished, whether it is curled, etc.