The selection of kitchen equipment is an important part of hotel kitchen engineering. The criterion of selection of kitchen equipment in hotels is the evaluation of products by equipment purchasing. The evaluation should be made in as many aspects as possible, according to the proportion of the corresponding evaluation items, so as to avoid unnecessary waste and exceeding expectations. We can make choices through the following six aspects.
I. Costs:
It is extremely incomplete for people to consider only the purchase price when considering the cost. The consequences are great. The way to consider the problem comprehensively should be to consider the cost, which includes the following aspects.
(1) Purchase price, factory-owned or shop-marked price
(2) Installation cost, which is a project cost, is often estimated according to the purchase price of equipment.
(3) Freight, insurance and packing expenses. There is a big difference between free delivery and self-payment.
(4) Repair costs. This includes the length of the warranty period and whether parts are replaced free of charge during the warranty period.
(5) Fundraising expenses. This includes interest on loans or loans.
(6) Operating cost. This includes the cost of manpower, material resources and training needed to start using the new equipment.
Performance:
This mainly depends on whether the various technical indicators of the equipment are consistent with those on the nameplate and can meet the requirements of the restaurant. At the same time, it depends on how long the indicators can be maintained, and the performance is proportional to the price. As for the performance of the equipment, we can refer to it as follows: look at the actual operation of the equipment; strive for the trial period of the equipment; understand the user experience and word of mouth of the equipment.
Safety and health:
The safety of kitchen equipment should consider whether the operators are safe to use and have protective devices to prevent accidents, such as automatic power cut, automatic shutdown, automatic alarm and grounding wire. In terms of hygiene, cooking machinery should be made of materials that do not cause toxic migration, and the inner walls should be made of stainless steel plates. Galvanized sheets or paint brushing on the inner walls of equipment should be strictly prohibited.
4. Easy to use:
Restaurant staff mobility, kitchen staff education is not high, so as far as possible choose to use more convenient equipment, do not need any specific knowledge and technology can be used and easily repaired.
5. Energy-saving:
Due to the increasing efforts of the state to regulate and control emissions, energy saving has become a mainstream, energy-saving equipment, which has high thermal efficiency, high energy utilization rate and low energy consumption. For example, pressure frying can save half of the cooking time and save about 50% of the energy.
6. Leave room for automation control:
In modern restaurants, computer control is imperative, so when purchasing equipment in the near future, we should consider whether there is a computer control interface, in order to avoid the trouble of equipment control in the future.
I. Costs:
It is extremely incomplete for people to consider only the purchase price when considering the cost. The consequences are great. The way to consider the problem comprehensively should be to consider the cost, which includes the following aspects.
(1) Purchase price, factory-owned or shop-marked price
(2) Installation cost, which is a project cost, is often estimated according to the purchase price of equipment.
(3) Freight, insurance and packing expenses. There is a big difference between free delivery and self-payment.
(4) Repair costs. This includes the length of the warranty period and whether parts are replaced free of charge during the warranty period.
(5) Fundraising expenses. This includes interest on loans or loans.
(6) Operating cost. This includes the cost of manpower, material resources and training needed to start using the new equipment.
Performance:
This mainly depends on whether the various technical indicators of the equipment are consistent with those on the nameplate and can meet the requirements of the restaurant. At the same time, it depends on how long the indicators can be maintained, and the performance is proportional to the price. As for the performance of the equipment, we can refer to it as follows: look at the actual operation of the equipment; strive for the trial period of the equipment; understand the user experience and word of mouth of the equipment.
Safety and health:
The safety of kitchen equipment should consider whether the operators are safe to use and have protective devices to prevent accidents, such as automatic power cut, automatic shutdown, automatic alarm and grounding wire. In terms of hygiene, cooking machinery should be made of materials that do not cause toxic migration, and the inner walls should be made of stainless steel plates. Galvanized sheets or paint brushing on the inner walls of equipment should be strictly prohibited.
4. Easy to use:
Restaurant staff mobility, kitchen staff education is not high, so as far as possible choose to use more convenient equipment, do not need any specific knowledge and technology can be used and easily repaired.
5. Energy-saving:
Due to the increasing efforts of the state to regulate and control emissions, energy saving has become a mainstream, energy-saving equipment, which has high thermal efficiency, high energy utilization rate and low energy consumption. For example, pressure frying can save half of the cooking time and save about 50% of the energy.
6. Leave room for automation control:
In modern restaurants, computer control is imperative, so when purchasing equipment in the near future, we should consider whether there is a computer control interface, in order to avoid the trouble of equipment control in the future.