contact us
-
03
11
The Accessories and Parts of a Cold Room (B)
The main compressor, a condenser, a throttle valve and an evaporator tubes and other components. According to the way evaporation tube apparatus can be divided ...
【More】 -
03
11
Introduction of cold room (I)
Cold storage is mainly used for food, dairy products, meat, fish and other storage air-conditioning thermostat, cold storage is actually a cold storage (cold st...
【More】 -
03
11
Common sense fire hotel kitchen equipment (e)
For the vast majority of kitchen Situation strengthen the hotel kitchen fire safety management is the focus of fire prevention.
【More】 -
03
11
Hotel kitchen equipment safety knowledge (iv)
Wall beside the kitchen stove, hoods and other easily contaminated place should be cleaned every day, smoke pipe cleaning at least once every six months.
【More】 -
03
11
Function hotel kitchen equipment classification (c)
Division: staple among libraries, non-staple food, dry goods library, preserved, pasta, snack, room cold dishes, vegetable primary processing room, among meat, ...
【More】 -
03
11
Hotel kitchen equipment design principles (b)
The hotel's unique service characteristics and requirements of the operation of the hotel kitchen to have a reasonable process. At the same time, the design of ...
【More】 -
03
11
The Basic Concept of Hotel Kitchen Equipment (1)
Hotel kitchen equipment, means for placing in the hotel kitchen or collectively, cooking equipment, tools. Hotel kitchen cooking set typically includes heating ...
【More】
