1. Rough selection: When planning the kitchen, the planners should first rough select the kitchen equipment according to Party A's requirements or practical needs, that is, according to the planning criteria and through accounting, start to select some equipment to ensure that the supporting equipment matches the process function of the kitchen.

2. Selection: during planning, due to the constraints of environmental conditions and the requirements of practical deployment, the equipment type, quantity and overall dimensions need to be adjusted. This is the selection. In the practical planning, it is necessary to adjust the equipment after harmonizing with the operators, so that they can reach the optimal planning with reasonable layout, smooth circulation and operation requirements.

3. Planning and matching: In the kitchen planning scheme stage, the equipment type, type and quantity are selected mainly according to the process function requirements of the operation planning, food planning and technical index matching criteria.

4. Equipment selection: After the kitchen planning scheme is confirmed, the type and quantity of kitchen equipment required have been confirmed. The kitchen management personnel consider various factors, such as equipment function, quality, price, power consumption, service life, shape, level, firepower, energy consumption, reliability, repair and other parameters to select equipment.

Article source: Kitchen Engineering Design Company www.gdmhsy.com