Email format error
Email cannot be empty
Email already exists
6-20 characters(letters plus numbers only)
The password is inconsistent
Please enter the email address you’d like your password reset information sent to.
Email format error
Email cannot be empty
Email does not exist
Reset account password
For the account
6-20 characters(letters plus numbers only)
The password is inconsistent
Reset success
Your password was reset. You can log in using your new password.
Login
Sheet Metal Cnc Laser Cut Exporter Factory
Commercial induction cooker key points of purchase
2022-06-08 10:35:45
The appropriate power To avoid unnecessary waste, should be selected in line with your kitchen use of commercial induction cooker.
A. In general restaurants, restaurants, trains, ships and other places that need small stir-frying, we recommend: the pot body is 50CM diameter 10KW small stir-frying stove or 60CM diameter 15KW throwing pot small stir-frying stove;
B. If the number of employees is less than 300, we suggest to configure: a large electromagnetic frying stove with a diameter of 20KW with a pot body f 80CM, a small frying stove with a diameter of 15KW with a pot body of 60CM, and a12KW soup barrel of 40*40CM for the electromagnetic soup cooker; 24 POTS of steamed rice cabinet 24KW each.
C. If there are more than 300 people in the factory, each 300 people should use a 100CM diameter 25KW electromagnetic cooker or a 100CM diameter 30KW electromagnetic cooker, a 60CM diameter 15KW small fry stove, a 15KW electromagnetic soup cooker with 50*50CM and an 80CM diameter 18KW electromagnetic stove. This configuration is sufficient in theory and can be deployed freely according to the actual situation.
Three, furnace surface appearance furnace panel appearance in addition to make the product more generous, but also responsible for shielding commercial induction cooker radiation task. When buying, pay attention to the furnace panel welding after processing, work and make clear the material of the furnace panel. What will be the impact of development hotel kitchen engineering?
With the improvement of people's quality of life, the hotel is also upgraded, open hotel kitchen design is more and more favored by people, while enjoying delicious meals, but also appreciate the production process of dishes, such hotel kitchen engineering is also adopted by hotel managers.
Because kitchen position or set in basement, or set in the position of shady edge horn, add kitchen high temperature humidity, lampblack noise, to ensure kitchen environment, taller equipment does not block a window as far as possible, be helpful for natural lighting and ventilated so, also be helpful for illume to save with.
After the installation and positioning of hotel kitchen equipment, it is rarely moved, and food residue is flooded into the dead corner that people can not clean up. Over time, it will become moldy and smell, becoming the source of pollution. Therefore, the design to eliminate the dead Angle is the key to ensure health and clean. In the hotel kitchen design should pay special attention to the workshop do not appear to clean up dead spots, ensure that with T or water can clear to each corner. In the design, special attention should be paid to the enclosure measures between the equipment in the workshop and the wall as far as possible to avoid food, sewage left gap into mildew garbage.
Hotel kitchen equipment, density, equipment layout should try to ensure that the kitchen spacious and bright, try not to block the line of sight. The layout should be low after high, narrow after wide, and the freezer should be located in the corner as far as possible, so that the vision is spacious, but also conducive to lighting and passage.
Contact us
Contact us
Please give your inquiry in the form below. We will reply you in 24 hours.