Kitchen equipment configuration is crucial in the food and beverage departments of restaurants, hotels, catering companies, canteens, and inns. The quality and scientific rationality of the equipment not only directly impact the investment in kitchen construction and the quality of dishes served but also affect work efficiency, and have a long-term impact on kitchen production capacity and the number of staff.

Before selecting kitchen equipment, it's crucial to understand the user's standard dishes and the number of diners, as these are the main parameters for layout and design, and the basis for determining the main equipment, quantity, and models. Additionally, consider the available energy sources such as boiler steam, diesel, gas types, and power supply (220V/380V). Also, factors like kitchen floor plans, dimensions, and height structure, as well as the routing of pipes, sewage outlets, and fan locations within the kitchen, should be taken into account.

Next is to select the configuration based on your budget and investment status.

Nanjing Kangrui Kitchenware teaches you how to select kitchen equipment, using the division, functions, and main equipment configuration of a Chinese restaurant work area as an example. Generally, a Chinese restaurant work area is mainly divided into:

The operational area, based on the kitchen layout and equipment configuration, can be divided into areas such as the red case operation area, steaming and boiling area, and baking area.

(2) The rough processing area primarily involves removing leaves, roots, and stems, as well as initial opening and preliminary processing of fish and meat.

(3) The fine processing area is primarily dedicated to transforming raw ingredients into dishes that meet the specific requirements of various cuisines.

(4) The pastry section mainly involves the blending, pressing, craft designs, and plating of flour-based foods.

(5) The cold plating area is primarily for foods that can be consumed without heating, including bottling, cutting, arranging flowers, and plating.

(6) The sanitizing area is primarily used for washing, sanitizing, and storing tableware.

(7) The refrigerated section is primarily used for storing perishable raw and cooked foods.

(8) The warehouse area is primarily used for storing non-perishable food items such as rice and flour.

After understanding the various sections of the Chinese restaurant, the main equipment configurations needed for these sections are:

(1) The operational area for Cantonese-style kitchens features four cooking techniques: steaming, roasting and curing, braising, and stir-frying, with a focus on roasting and steaming. Essential equipment includes: wok burners, steamers, rice noodle cookers, soup bases,矮仔炉, roast suckling pig ovens, roast duck ovens, steamers or steam cabinets. For Sichuan-style kitchens, cooking techniques primarily involve stir-frying, with braising and steaming as supplements. Necessary equipment includes: high-power fan-assisted wok burners, clay pot cookers, steamers or steam cabinets, and矮仔炉.

How to estimate the quantity and select the right and suitable heating equipment for kitchen equipment?

(1) For restaurants primarily serving banquet-style meals or early morning tea with a focus on wok cooking, the number of burners is equal to the number of tables divided by 5. For Sichuan cuisine restaurants with a focus on no customers, the number of burners is approximately the number of diners divided by 40 to 50, and for large dining halls such as schools, the number of burners is around the number of diners divided by 100. For large pot stoves, the number of burners is about the number of diners divided by 200 to 300.

(2) Our single-door steaming cabinets and steam oven cabinets can cater to the main dishes for 250-300 people or steamed dishes for 100-150 people. A three-tier steam oven can provide for the steamed dishes of 50-100 people or the main dishes for 30-50 people.

(3) Generally speaking, for a Chinese restaurant with fewer than 200 employees, it is not advisable to have more than 2 types of other heating equipment.

Many clients, when constructing or renovating kitchens, overly emphasize the neatness of design renderings and the aesthetic appearance of equipment. Consequently, the equipment panels become too thin and lightweight, causing workstations to wobble upon use and stoves to bulge when in use. They may look innovative and feature-rich, but are not practical. Some even choose Guangdong-style stoves for their equipment regardless of the type of cuisine their restaurant serves. It should be noted that stoves should be matched with the type of cuisine. Guangdong stoves are characterized by their strong flame, ease of adjustment, and good control, making them suitable for the quick-cooked Cantonese cuisine that requires a strong, rapid flame.

When selecting kitchen equipment, take your time to look around and ask questions to easily choose the right kitchen equipment.