The hotel kitchen is divided 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 area Netherlands , cooking area, cooking area, catering area, selling, pantry area, dining area.

  Hot Kitchen Equipment

Fried gas stove, steaming cabinet, soup stove, earthen pot stoves, steam cabinets, stove, microwave, oven;

Storage equipment

Food storage into its parts, including the temperature and cryogenic equipment: pallet, rice cabinets, beat Dutch refrigerators, freezers, cold storage, etc., utensils supplies Seasoning cabinet storage section, selling workstations, various base cabinets, wall cabinets, corner cabinets, multifunction Curio, etc;

Decontamination 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;

Conditioning equipment

Mainly conditioning mesa, sorting, vegetable, ingredient, modulation tools and utensils.