One of the most important aspects of commercial kitchen design and decoration is the selection of kitchen equipment. If the equipment is not properly selected during the purchase process, future use can be very troublesome. So, how to choose commercial kitchen equipment correctly? What are the key points for installing and maintaining commercial kitchen equipment? Next, the centennial editor will take you to learn about it together.

One of the most important aspects of commercial kitchen design and decoration is the selection of kitchen equipment. If the equipment is not properly selected during the purchase process, future use can be very troublesome. So, how to choose commercial kitchen equipment correctly? What are the key points for installing and maintaining commercial kitchen equipment? Next, the centennial editor will take you to learn about it together.

 

 

How to choose commercial kitchen equipment correctly

1. There should be sinks, faucets, gas stoves, range hoods, dishwashers, trash cans, seasoning cabinets, and other equipment near kitchen utensils. You can choose to purchase them yourself or hire professional kitchen designers to purchase them on your behalf for comprehensive consideration.

2. The purchase of kitchenware should pay attention to factors such as quality, functionality, and color. The product should have functions such as wear resistance, acid and alkali resistance, fire resistance, antibacterial, anti-static, etc. Design should balance the basic requirements of aesthetics, practicality, and convenience.

 

Installation of commercial kitchen equipment

1. The installation sequence of commercial kitchen equipment. The standardized installation sequence is: wall and ground base treatment → device product inspection → device hanging cabinet → device bottom cabinet → connection and debugging of water supply and drainage → device supporting electrical appliances → testing and adjustment → cleaning.

2. The installation of kitchenware should only be carried out after the kitchen decoration and hygiene work are fully completed.

3. The installation of kitchenware requires professional personnel to measure, design, and ensure that the dimensions produced are correct. Kitchenware and hanging cabinets (with adjustable feet underneath) are level. The joint between the burner and the countertop is treated with silicone for waterproofing to prevent water accumulation and leakage.

4. Safety first, check whether the hardware components of kitchen utensils (hinges, handles, tracks) are installed firmly, and whether the hanging kitchen is installed firmly.

5. The issue of kitchen fumes is that the height of the range hood should be based on the user's height, and the distance between the oil extraction and dosing pump range hood and the stove should not exceed 60 centimeters. Installing the cabinet first and then installing the range hood is the most likely to cause trouble, so it is best to install it together with the cabinet.

6. Acceptance of kitchen equipment installations. There should be no obvious quality defects such as looseness or forward leaning, and the connection between kitchen equipment and the base must comply with relevant national regulations. The kitchenware is firmly connected to the base wall. The reserved positions for various pipelines and inspection ports are correct, with gaps less than 3 millimeters. The kitchen utensils are overall clean and pollution-free, and the countertop and door leaf meet the design requirements. Accessories should be complete and securely installed.

 

 

Maintenance of commercial kitchen equipment

Stainless steel material belongs to the alloy of iron, nickel, manganese and other metals. Therefore, its maintenance should fully achieve the following aspects:

1. Regularly wipe the dirt off its surface with a damp cloth, and then dry it with a dry cloth.

2. Avoid spilling various liquid seasonings such as vinegar and cooking wine on its surface. Once discovered, rinse it with clean water and wipe it dry in a timely manner.

3. Do not frequently move the stove, shelves, cooking machinery, and other equipment back and forth, especially when sliding on the floor.

4. Stainless steel stoves should be checked regularly for leaks.

5. Kitchen machinery such as noodle makers and slicers should not be lazy and should be cleaned in a timely manner.

The above is an introduction to the selection, installation, and maintenance of commercial kitchen equipment. We hope it can be helpful to everyone. The selection, installation, and maintenance of commercial kitchen equipment require a great deal of knowledge. Before purchasing, it is important to carefully choose in order to make future use more comfortable and convenient.

The above is the sharing of the centennial editor, hoping to bring you some help.