Many owners have such a misunderstanding: no matter what their own flavor dishes to sell, kitchen equipment are equipped with wide stove, that only the equipment, the kitchen is advanced.
Cantonese-style cooking stove is the cooking method, the characteristics of matching products. The overall characteristics of the fierce fire, easy to adjust, good control, the most suitable for quick fire Cantonese cuisine cooking. Now there are many operating Huaiyang, Shanghai cuisine or Hangzhou dishes of the restaurant, still matching wide range of stoves, really difficult for a lot of chefs.
Different cuisine, different styles, different characteristics of food and beverage products, the requirements of the site and the equipment and equipment are not the same. Cantonese cuisine should be equipped with wide-style fried stove; to sell stews-based catering, kitchen to be equipped with a large number of pot-burning furnace; to produce characteristics of Shanxi pasta catering, to design larger-scale pasta room, with large diameter Stove, steaming stove. Regardless of these factors, not only difficult to authentic taste of finished products, and fuel, chef labor waste is amazing.
Therefore, a reasonable kitchen design, will greatly improve efficiency.
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