Choosing the right equipment is crucial when it comes to running a unit canteen kitchen that can accommodate up to 300 people. This is not only related to the operational efficiency of the canteen, but also directly related to food safety, dish quality and customer satisfaction.

       Today, combined with our CNS past engineering service cases, we share with you the list of kitchen facilities and equipment needed to build a canteen kitchen that can accommodate 300 people, in order to help enterprises and public institutions build an efficient and easy-to-use unit kitchen.

1. Equipment list of kitchen roughing room in 300-person unit canteen

       The roughing room of the kitchen of the unit canteen is an important area for the preliminary treatment of food materials after entering the kitchen, mainly including the cleaning, cutting and preliminary processing of vegetables, fruits, meat and other food materials. The following is a list of the main equipment in the kitchen roughing room of the 300-person canteen:

       Single star basin: Used for washing meat and other ingredients.

       Large bucket single star pool: suitable for washing a large number of fruits and vegetables.

       Double star pool: can be used to clean different kinds of ingredients at the same time to improve work efficiency.

       Slicer: Used to cut meat, vegetables and other ingredients into thin slices or cubes for subsequent cooking.

       Meat grinder: Specially used for mincing meat, making meat filling or meat sauce.

       Bone sawing machine (if large bones are needed) : Used to cut large pieces of bone.

       Multi-functional vegetable cutter: can cut a variety of vegetables, improve cutting efficiency.

       Peeler (for fruits and vegetables that need to be peeled) : automatically removes the skin of fruits and vegetables.

       Workbench: Provides a stable operating space, usually with stainless steel countertop, easy to clean.

       Storage rack/cabinet: used to store ingredients, seasonings and processing tools, to keep the processing room clean and orderly.

       Garbage disposal equipment (such as garbage cans, garbage disposal) : used to treat kitchen waste and keep the processing environment hygienic.

       Second, 300 people unit canteen kitchen staple food processing room equipment list

Commercial kitchenware

       Unit canteen kitchen staple food processing room is responsible for the production of staple food such as rice and other important areas, the construction of a canteen kitchen to accommodate 300 people, mainly need the following equipment:

       Rice steamer: Used to steam rice in large quantities and efficiently.

       Storage rack/cabinet: used to store staple food raw materials, seasonings and processing tools.

       Oven: Used to bake bread, cake and other snack staples, increase the type of staple food.

       Electric fried oven: mainly used for frying a variety of staple food and snacks, such as fried dough sticks, fried steamed bread slices, fried spring rolls and so on.

       Electric baking pan: Make all kinds of bread staples, such as scallion cake, egg cake, etc.

       Workbench: provides a stable and smooth operating space, convenient for the chef to process and make various staple foods.

       Third, 300 people unit canteen kitchen pastry processing room equipment list

       Flour mixer: Used in the process of making pasta.

       Dough press: The dough will be pressed into a variety of shapes of noodles, suitable for making a variety of pasta.

       Steamed bun machine/steamed bun machine (optional) : Automatic production of steamed buns, steamed buns and other staple foods, saving manpower.

       Mixer: Used to mix dough or other staple ingredients to ensure even mixing.

       Wake-up box: Used to wake up the dough and ensure the texture of the pasta.

       Flour truck/powder storage equipment: used for storing and transporting flour, keeping flour dry and hygienic.

       Wooden countertop: provides a stable working surface, suitable for the manual production of pasta.

       Iv. Equipment list of non-staple food processing room in the kitchen of 300-person unit

       The non-staple food processing room is the core area of the canteen kitchen, responsible for the cooking and presentation of dishes. The following is the main equipment required for the non-staple food processing room of the kitchen of the 300-person unit:

       Stir-fry oven: used to fry all kinds of dishes, mainly divided into commercial single-head stir-fry oven and commercial double-head stir-fry oven, gas or electric heating type can be selected according to demand.

       Steam cabinet: Used for steaming rice, steamed bread and other staple foods, to ensure a large number of efficient production.

       Soup stove: specially used for cooking soup dishes.

Commercial kitchenware

       Oven: Used to bake bread, cake and other snacks, increase the variety of dishes.

       Oil fume purifier: effectively absorb and purify the oil fume produced in the cooking process to keep the kitchen air fresh.

       Stove table: mainly used to store spices and other items needed by chefs in the process of cooking.

       High pressure flush faucet: Through high pressure water to wash the kitchen floor, effectively remove oil, food residue, etc.

       Countertop: A countertop for food handling, cooking preparation, and temporary placement of items.

       Lockers: Used to store kitchen supplies, ingredients, seasonings, etc.

       Automatic fire extinguishing system: It is mainly used to extinguish fires caused by kitchen cooking oil.

       Chef can provide you with individual equipment, or can provide a complete solution, if you are interested, feel free to contact us！

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