I. Large equipment

Large equipment is the main equipment of the commercial kitchen, usually including the following:

1. Stove stoves: including open-flame stoves, gas stoves, electric stoves and steam stoves, etc., which are indispensable equipment for catering kitchens.

2. Refrigeration equipment: used for storing ingredients and beverages, etc., including ice machines, refrigeration cabinets, refrigeration display cabinets, cold storage and so on.

3. Dishwashing equipment: including dishwashers, decontaminators, etc., which can improve the efficiency of dishwashing and reduce manual labor.

4. Oven: including ovens, bakery, etc., used to bake cakes, cookies, bread and other pastries.

5. Production equipment: including pasta machine, bread machine, mixer, vegetable cutter, etc., can help catering staff to save time and reduce labor.

Second, small equipment

Small equipment is a commercial kitchen some auxiliary equipment and small appliances, including the following:

1. Ice tools: including smoothie machine, ice cream machine, etc., can make a variety of flavors of cold drinks.

2. Conditioning tools: including blenders, grinders, stirring sticks, juicers, etc., can make a variety of drinks and salads.

3. Grilling tools: including toasters, grills, etc., which can conveniently make various kinds of toasts and kebabs.

4. Slicing tools: including manual slicers and electric slicers, etc., which can conveniently cut meats, breads and cheeses, etc.

5. Other auxiliary tools: including food scales, chef's knives, crock pots, steamers, hot water heaters and so on.