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Classification, installation and maintenance of commercial kitchen equipment

From:Internet Posted on:2021-04-30

Hotel kitchen design, restaurant kitchen design, canteen kitchen design Commercial kitchen equipment refers to large-scale kitchen equipment suitable for hotels, restaurants, restaurants and other catering establishments, as well as major institutions, schools, and construction sites. It can be roughly divided into five categories: stove equipment, smoke exhaust ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and heat preservation equipment.

Stainless Steel Soup Furnace

Maintenance of commercial kitchen equipment

Stainless steel is an alloy of iron, nickel, manganese and other metals. Therefore, its maintenance should be fully done in the following aspects:

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

2. Avoid sprinkling various liquid seasonings such as vinegar and cooking wine on the surface. Once found, rinse with clean water and wipe dry.

3. Don't frequently move stoves, shelves, cooking machinery and other equipment back and forth, especially using the floor to slide.

4. Stainless steel cooking appliances should be checked frequently for leaks.

5. Cooking machinery like dough mixer, slicer, etc. Don't be lazy, clean it in time.


Purchase of commercial kitchen equipment

1. The accessories of kitchenware include sinks, faucets, gas stoves, range hoods, dishwashers, trash cans, condiment wall cabinets, etc. You can buy them yourself or ask the designer to buy them for overall consideration.

2. The purchase of kitchenware should focus on factors such as quality, function, and color. The product should have abrasion resistance, acid and alkali resistance, fire prevention, antibacterial, and antistatic. The design should take into account the basic requirements of beauty, practicality and convenience.

Commercial kitchen equipment installation

1. Installation sequence of commercial kitchen equipment. The standard installation sequence is: wall and ground grassroots disposal → installation product inspection → installation cabinet → installation base cabinet → commissioning and drainage → installation supporting electrical appliances → testing and adjustment → cleaning.

2. The installation of kitchen utensils should be carried out after the kitchen decoration and sanitation work are all ready.

3. The installation of kitchen utensils requires professionals to measure, design, and ensure that the dimensions are correct. Kitchen utensils and wall cabinets (with adjusting feet under the kitchen utensils) are level. The joints between the burning appliance and the countertop are treated with silica gel for waterproofing to prevent water leakage.

4. Safety first, check whether the kitchenware hardware (hinge, handle, rail) is installed firmly, and whether the hanging kitchen is installed firmly.

5. Kitchen fume problems, the height of the range hood is subject to the height of the user, and the distance between the pump hood and the stove should not exceed 60 cm. Install the cabinet first and then install the range hood, which is the most troublesome, so it is best to install it at the same time as the cabinet.

6. Acceptance of kitchen equipment. There are no obvious quality defects such as loosening and forward tilting, and the connection of kitchen equipment and the grassroots must meet the relevant national regulations. The kitchen utensils are firmly connected to the base wall. The reserved positions of various pipelines and inspection ports are correct, and the gap is less than 3 mm. The kitchenware is clean and pollution-free as a whole, and the countertop and door leaf meet the design requirements. The accessories should be complete and installed firmly.