The kitchen equipment used in canteens is all large commercial kitchen equipment. When constructing a canteen kitchen, it is necessary to plan in advance and consider which kitchen equipment will be used later. Commercial kitchens refer to the equipment used in restaurants, dining halls, hotels, and large canteens in schools and organizations. Due to the large variety of ingredients, significant cleaning volume, and high smoke output, household kitchen equipment clearly cannot meet their needs. Compared to household kitchen equipment, commercial kitchen equipment is larger in terms of specifications, capacity, power, and types. When purchasing kitchen equipment, it is important to understand what types of kitchen equipment are available.

Canteen equipment can be roughly divided into five categories.

First category: Stainless steel cooking equipment

Stainless steel cooking equipment can be divided into gas stoves and electric stoves, with gas stoves being the most commonly chosen. The usual specifications include double frying double temperature stoves, single frying single temperature stoves, double frying single temperature stoves, double-headed and single-headed large pot stoves, double-headed and single-headed low soup stoves, steam cabinets, etc.

In school canteens and other large canteens, the smoke exhaust system is an essential facility. It usually includes luxury hoods, water circulation hoods, oil fume purifiers, fans, etc., modified according to the needs of the on-site spatial structure.

Second category: Preparation equipment

In large commercial kitchens, the preparation equipment typically includes work tables, rice and flour racks, 3-5 layer vegetable racks, dough work tables, sinks, etc., all made of stainless steel.

Third category: Mechanical processing equipment

There are many types of food processing machinery and equipment to choose from based on actual needs. Generally includes slicers, mixers, dough kneaders, dough rollers, soy milk machines, coffee machines, ice makers, bun machines, dumpling machines, etc.

Fourth category: Refrigeration and insulation equipment

Commercial kitchen refrigeration equipment mainly includes four-door and six-door refrigerators, dual-temperature and single-temperature refrigerated work tables, refrigeration cabinets, safes, etc.

Fifth category: Other commonly used equipment

Commonly used canteen kitchen equipment includes dishwashers, water softeners, fume hoods, single-star dirty dish tables, high-pressure sprayers, clean dish tables, leftover food tables, floor washing faucets, high-temperature disinfection cabinets, dish cabinets, water dispensers, condiment carts, flatbed carts, meal delivery carts, collection carts and other canteen kitchen equipment.

When considering large commercial kitchen equipment used in canteens, it is essential to take this into account. The initial construction must reserve space for water and electricity. It is best to find a company that has experience in kitchen equipment projects to understand the details clearly for the subsequent entry, installation and debugging of kitchen equipment.