(1) Selection of kitchen equipment is the primary issue of planning. Sharp tools make good work. When planning the kitchen, the following situations will occur: the operator does not put forward the equipment list, but only clarifies the general requirements; The required equipment is not complete, but also needs to be complete; The required equipment cannot be put down, and the demand is adjusted; The required equipment is not commensurate with the operation scale. How to choose kitchen equipment has become a problem to be solved.

(2) Kitchen equipment decides the kitchen planning plan. The kitchen planning plan should meet the requirements of the operation planning and process, and should adapt to the kitchen layout and technical basis. All technical requirements shall be completed through kitchen equipment selection and layout planning. The quality of kitchen planning plan mainly depends on the selection and layout of kitchen equipment, and the wrong selection of kitchen equipment is an unqualified plan.

(3) The kitchen equipment determines the kitchen process function. Clarify the process requirements, capacity requirements and variable speed function requirements of the actual meals, and confirm the type, type, quantity and ability of the kitchen equipment actually required to select the appropriate kitchen equipment. However, according to the actual needs and specific conditions, it is also necessary to consider whether the environmental conditions, economic strength and decision-making willingness are allowed. This requires the demand planners to consult with the operators. When there is a contradiction between demand and reality, we can only plan flexibly. Versatility planning also needs to conform to the selection criteria and correctly select various equipment.

Article source: Guangdong commercial kitchen project www.gdmhsy.com