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Division catering kitchen functional areas: inter-library staple food, non-staple food, dry goods library, preserved, pasta, snack, room cold dishes, vegetable primary processing room, among meat, aquatic products processing, among garbage, Magiri with playing the Netherlands area, cooking area, cooking area, catering area, selling, pantry area, dining area.

1, hot kitchen area: gas stove fried, steaming cabinet, soup oven, earthen pot stoves, steam cabinets, stove, microwave, oven;

2, storage equipment: divided into food storage section, the pallet, rice cabinet, such as Taiwan beat the Netherlands, utensils supplies Seasoning cabinet storage section, selling workstations, various base cabinets, wall cabinets, corner cabinets, and other multi-functional decoration cabinet;

3, washing disinfection equipment: hot and cold water supply systems, drainage facilities, laundry basins, dishwasher, cabinets and other high-temperature sterilization, washed produce in the kitchen garbage disposal operation, equipment, food waste grinding and other equipment;

4, conditioning equipment: mainly conditioning mesa, sorting, vegetable, ingredient, modulation tools and utensils;

5, food machinery: mainly dough mixer, mixer, slicer, egg fighting machine;

6, refrigeration equipment: cold drink machine, ice machine, freezer, refrigerator, refrigerator, etc;

7. Transport Equipment: lift pantry ladder, meal staircase;.

Kitchen equipment can be divided into two categories according to domestic and commercial use. Household kitchen equipment refers to the equipment used in the home kitchen, and the kitchen equipment commercial kitchen equipment refers to hotels, restaurants, bars, coffee shops and other catering use. Commercial kitchen equipment because of the high frequency of use, the corresponding larger, higher power, is also heavier, of course, the price is higher.