What are the classifications of commercial kitchenware

The functional areas of the kitchen in the catering industry are divided into: staple food warehouse, non-staple food warehouse, dry goods warehouse, curing room, pastry, snack room, cold dish room, vegetable preliminary processing room, meat and aquatic processing room, garbage room, cutting and matching room, lotus area, cooking area, cooking area, catering area, selling and serving area, and dining area.

1. Hot kitchen area: gas frying range, rice steaming cabinet, soup oven, cooker, steaming cabinet, induction cooker, microwave oven, oven;

2. Storage equipment: it is divided into food storage parts, including normal temperature and low temperature equipment: flat shelf, rice noodle cabinet, loading table refrigerator, freezer, cold storage, etc.; utensils and supplies storage part seasoning cabinet, sales workbench, various bottom cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc;

3. Washing and disinfection equipment: cold and hot water supply system, drainage equipment, washing basin, dishwasher, high-temperature disinfection cabinet, etc., waste disposal equipment generated in kitchen operation after washing, food waste crusher, etc;

4. Conditioning equipment: it is mainly the table for conditioning, tools and utensils for sorting, cutting, batching, and preparing.