The commercial kitchen is a professional kitchen solution that integrates and op

The commercial kitchen is a professional kitchen solution that integrates and optimizes cooking equipment, functional partitions and supporting systems with systematic design as the core. It mainly serves large-scale catering places such as hotels, restaurants, and canteens.

1. Core composition

‌Functional equipment integration‌

Including stoves (double-head single-tail stoves, steam cabinets, etc.), cooking machinery (dough mixers, slicers, etc.), refrigeration equipment (four-door/six-door freezers, refrigerated ingredient cabinets, etc.), smoke exhaust systems (hoods, purifiers, fans, etc.) and washing equipment (washing pools, disinfection cabinets, etc.), forming a complete operation chain.

‌Space planning module‌

Divided into food processing area (rough processing, cutting), clean operation area (food preparation room), quasi-clean area (cooking area) and non-food processing area to ensure efficient processes and compliance with hygiene standards.

‌Supporting system‌

Including fresh air supply system, food delivery elevator, grease trap and other facilities to optimize air circulation and logistics efficiency.

2. Design principles

‌Integrated layout‌

Equipment is divided and laid out according to the operation process to reduce the intersection of moving lines, such as the linkage design of stoves and exhaust systems to improve operation efficiency.

‌Standardization and specification‌

Follow the "Food Safety Operation Specifications for Catering Services" and use stainless steel as the main material to ensure corrosion resistance, easy cleaning and compliance with hygiene standards.

‌Intelligent upgrade‌

Introduce Internet of Things technology to achieve remote monitoring of equipment, such as intelligent temperature-controlled freezers and automated cooking equipment to reduce manual intervention.

3. Performance requirements

‌High efficiency and durability‌: Support high-intensity continuous operation, such as commercial electromagnetic cookers with a power of more than 15kW.

‌Environmental protection and energy saving‌: Water-carrying hoods, low-emission purifiers and other equipment reduce energy consumption and pollution.

‌Safety and hygiene‌: Details such as rounded corners on the edges of equipment and anti-slip floor tiles ensure safe operation, and disinfection equipment ensures that tableware is sterile.

4. Development trend

Commercial integrated kitchens are transforming towards ‌modular prefabrication‌ and ‌green and low-carbon‌, such as the use of standardized equipment units that can be disassembled and assembled, and solar-assisted power supply systems to reduce construction and operation costs. At the same time, the demand for scenario-based customization is increasing, such as light meal kitchens equipped with dedicated refrigerated workbenches and hot pot restaurants equipped with integrated strong exhaust systems.