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.

In the last article, we talked about the first four things to pay attention to.

Commercial kitchenware

5. Equipment list of cold dishes and fruit room in the kitchen of the 300-person unit

Freezer: Used to store cold dishes, fruits and other ingredients that need to be refrigerated to maintain their freshness.

Platform freezers: Usually used to display and temporarily store cold dishes and fruits that have been prepared.

Ice maker: The production of ice cubes for the refrigeration and decoration of cold drinks, cold dishes or fruits.

Commercial induction hobs: Used to heat or fry refrigerated dish ingredients, although cold dishes generally do not require heat, but induction hobs can be used to make certain sauces or ingredients.

Wall-mounted tool disinfection cabinet: disinfecting kitchen utensils such as knives, cutting boards, clips, etc., to ensure the health and safety of food processing.

Condiment cabinet: hanging on the wall, used to store condiments and ingredients required for cold dishes and fruit production, convenient for chefs to use.

Sink cabinet: Used for cleaning ingredients, tools, etc.

Table: Used for processing, cutting, placing and other preparatory work of cold dishes and fruits.

Vi. Equipment list of kitchen selling room in 300-person unit canteen

Four-head pot stove: Cook multiple pot dishes at the same time to improve sales efficiency.

Noodle cooker: It is specially used to cook all kinds of noodles quickly to meet the needs of a large number of workers.

Soup stove: Used to cook and keep soup dishes warm for a long time.

Electric pickling stove: used for grilled meat and seafood ingredients.

Insulated stand: Display and keep cooked dishes warm.

Glass door freezer: Store and display cold dishes, cold drinks and other foods that need to be refrigerated to maintain their freshness and taste.

Island type glass smoke hood: exhaust smoke and purify the air in the selling room.

Vii. Equipment list of kitchen washing room in 300-person unit canteen

Bubble cleaning tank: Efficient cleaning of vegetables and fruits by producing a large number of air bubbles.

Dishwasher: automatic cleaning canteen used bowls, plates, chopsticks and other tableware.

Water boiler: Provide instant water supply to meet the needs of cooking, tea making, cleaning and so on.

Sink: Provides clean water supply for food cleaning, hand washing and other purposes.

Waste station: Used to collect food scraps and garbage generated after meals in the canteen.

Four layer drain shelf: used to place the washed tableware and ingredients.

Viii. Equipment list of kitchen cleaning dish room in 300-person unit canteen

Trolley type disinfection cabinet: used for disinfecting dishes such as bowls, plates and chopsticks after cleaning.

Dish cabinet: used to store disinfected bowls, plates and other tableware.

Sitting cart: Used to transport washed or disinfected tableware to the designated location.

Ix. List of kitchen cold storage equipment in 300-person unit canteen

Cold storage equipment: provide suitable temperature, humidity and air circulation environment.

Four-tier punched/punched shelves: Provide solid storage space for a variety of ingredients and items.

To sum up, a canteen kitchen that can accommodate 300 people needs a wide variety of equipment. But as long as we make reasonable configuration according to actual needs, and pay attention to the specific needs of each functional zone, we can create an efficient, professional and safe unit kitchen. I hope this list of CNS kitchen facilities and equipment can provide useful reference for your canteen preparation work.

Learn more Commercial kitchenware

Commercial kitchenware|commercial oven|Oven|combi oven|combination stove|Dough proofer|commercial Western food kitchenware

Article from the Internet