1. Hygiene.

Hotel kitchen equipment, its own should have the ability to resist pollution, to prevent cockroaches, ants and other food pollution, to ensure the hygiene of kitchen food storage. In other words, the inherent quality of the hotel kitchen equipment should be passed. The cabinet design and sealing technology on the market all use anti-cockroach strips to seal, effectively preventing food from being contaminated.

2. Fire prevention.

Although the hotel kitchen equipment has developed rapidly, and even the emergence of no open fire equipment has caused the kitchen revolution, most of the equipment still uses open fire, so the fire retardant ability of the equipment directly determines the safety of the kitchen utensils and even the hotel, and special attention should be paid to the fire resistance of the kitchen surface. Therefore, the hotel chooses kitchen equipment, to choose regular manufacturers, the use of non-combustible flame-retardant materials made of kitchenware.

3. Convenience.

The unique service characteristics of the hotel require the operation of the hotel kitchen to have a reasonable process. At the same time, the design of kitchen equipment should take into account the convenience of future use. For example, the height of the stove, the placement of the cabinet, etc., should conform to the ergonomic principles and kitchen operating procedures.

4. Beautiful.

With the increase of attention to kitchen life, beautiful shape, color pleasing products have become the mainstream of the market. Moreover, due to the requirements of durability, the kitchen equipment should also have the performance of anti-pollution and easy to clean, and the product material can have the ability to resist oil stains and oil smoke, to ensure that the kitchen equipment can be long-term clean as new.

Learn more commercial oven

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