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Visit：3255 Date：2019-06-10

The kitchen equipment is placed according to the operation process, avoiding cross work and improving work efficiency. At the same time, attention should be paid to the characteristics of the equipment. For example, the environment in which the electrical equipment is placed should not be too humid or corrosive; the cooktop should not be placed at the door and window to prevent the fire from being blown by the wind and cause danger; the use of gas equipment should pay attention to leakage problems. Also, the heating equipment and the cooling equipment are stacked as much as possible to avoid energy waste. Heating equipment that is prone to soot vapor is best discharged together to facilitate centralized smoke evacuation and reduce energy consumption.